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Clinton News-Record, 1983-02-16, Page 36PAGE 14 BETIDES EDITION ° when the wedding's preserve your special d i y with us! TOUT wedding gown is the must beautiful dress you will ever Owwee. As the years go by It will bring back treasured eeeesaeearles. TO beep Its original beauty. after the meeddiaeg bring your wedding gown in to Clinton Cleaners - your full', service Dry Cleaners- We'll give it our Deluxe Cleaning Treateve®eet, theses properly stere It with our new &idol FOR TROUBLE -ME STORAGE OF TOUR WEDDING GOWN USE OUR NEW BRIDAL CASE After deaf/thaw we'll seal your gown in our Bridal Case. Using this deluxe case, your gown veem'? yellow. Our seed Is your assurance of quality. FULL SERVICE DRY CL1AN!NGsLAUNDPY FUR STORAGE0SUEDE AND LEAT1-I8R CL AN1N 158 BEECH ST., CLINTON 482-7064 A Cake to Enchant your Recep tion From Bartliff's Bakery in Clinton. Let our specialists create a beautiful cake for your wedding. We also specialize in Birthday Cakes, Anniversary Cakes, Pies and Cookies. Remember -- when you buy Bartliff's, you hug the hest! t1 i'�IIJI� c , �., n���..il '► _M r 4 ,!z. \ Vit" RTLIFFS cry taur .f -t "A traditil n! in Huron County since 1902" ALBERT ST., CLINTON 482-9727 er - on ize e iten Wedding cakes and brides have come a long way since early Roman times when the groom broke a simple barley cake over has new wife's head to signify her sub- missive role in the marriage. Today, the cakes are much more elaborate and they are shared with wedding guests as a celebration of the cou- ple's love. A trend toward personaliz- ed wedding ceremonies has influenced modern-day wed- ding cakes. In addition to writing their own vows and invitations, many couples now design their own wed- ding cakes. Whether baked by the bride herself or by a friend or family member, a homemade cake offers a special touch to this most im- portant day. A wedding cake you bake and decorate yourself pro- vides many opportunities for personal expression. You may choose a traditional white cake, or a family favorite - chocolate, marble, wein w tree. even a carrot cake. There AS even more room for expression when it comes to decorating your cake. You can make roses, sweet peas, violets, daisies, blies - any flower to match your bridal bouquet. Royal cake introduces wedding fruit cake to America One of the most interesting effects of last summer's wedding of the Prince of Wales, has been the in- troduction to America of the fruited wedding cake. Once one tastes a rich, textured and spicy wedding fruitcake, the usual wedding cake seems ordinary by comparison. Best of all, a three -tiered iced fruitcake is so lusciously rich that it can stretch to serve a large group of people. Making a wedding cake is a hefty, responsible job. The good news from Tupper- ware's Educational Services Department is that the spec- tacular non -brandied cake shown here can really be made in two sessions, the cake first and then the icing, just before the event. This spreads the work load nice- ly. In fact, baking the fruit- cake layers ahead allows the various flavors to develop while they are stored. Store them in the refrigerator, or bake way ahead and freeze them; they defrost very nicely in 2-3 hours. The storage container is all-important. It must have a very tight seal to keep the layers fresh. A plastic base with a large, dome seal is best because it protects the fruitcake from shifting or ac- cidental squashing. In such a container, fruitcake will keep well at room temperature, too, for a number of weeks, but not quite as ,long as brandied fruitcakes. Icing roses are made using a rose tube on your pastry bag and a flower nail. Prac- tice on a piece of foil first. You can even make these delicate decorations ahead, freezing them in a flat, tightly -sealed container, and removing them later with a spatula. Scallop edges are accomplished with a star tip. Princess Louise Wedding Cake Fruitcake 4 containers (8 ounces each) mixed, candied fruit, finely chopped 2 packages (8 ounces each) pitted, chopped dates 1 box (15 ounces) golden raisins 2 cans (6 ounces each) pecans, coarsely chopped (3 cups) 1 box (10 ounces) dried cur- rants 1 package (3 ounces) can- died ginger, finely chopped 1 cup orange marmalade 1 2/3 cups orange juice, divided 1 tablespoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon almond extract 4 cups unsifted all-purpose flour 2 teaspoons ground cin- namon 1 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 cups butter or margarine, at room temperature 2 cups sugar 12 eggs Decorator's Frosting 1 2/3 cups vegetable shorten- ing Turn to page 17 a Entertaining tips for newlywe _ s For newlyweds, giving that first party can cause almost as many jitters as taking those first steps down the aisle. But elegant enter- taining doesn't have to be traumatic — or expensive. Here are some pointers from experts: Dina Merrill says, "In planning a party, always in- vite some guests who haven't met all the others. , helps assure an interest Conversation mix." Columnist Harriet Va Horne warns, "No clinne served under the hot- to glare of a 1,000 watt chandelier can possibly be elegant. Get out those candles ! " Her favorite dinner is a serve -yourself Beef Stroganoff, into which she stirs an elegant finishing touch, three tablespoons of cultured sour cream and a splash of vodka. g Celeste Holm recom- mends, "Create an elegant luncheon party around a dish that's unpredictable — like an Indian egg curry." House Beautiful decorating editor Mary E'e- merling advi•s, "Placecards are - -gant. T of new andf ways to le a n . ow where yet want them to sit, like a tagged gift or flower at each place setting. And for elegance in table settings she uses one big wine glass no matter what she's serving. These are just a few of the lively entertaining ideas in a new 16 -page booklet called "Bringing New Elegance to the ''r I's•" It's a free publica- tion, published as a con- sumer service by the U.S. of- fices of Finlandia Vodka, and it's a perfect hostess - helper for newlyweds. For instance, Chip Tolbert, fashion director of the Men's Fashion Associa- tion, warns, "Never serve drippy hors d'oeuvres. ey're disastrous to both clothes and carpets. And have enough hangers — guests don't appreciate hav- ing their coats heaped on a bed." An eye-catching idea for an elegant occasion is serv- ing drinks from a block of ice. Make an ice mold by put- ting a bottle of the imported Finlandia Vodka in a half - gallon milk carton. Fill with water and freeze until solid — the deluxe vodka won't freeze. Remove the carton by running lukewarm water around the outside. Then, line ma tray with napkins, place the vodka ice block on top and serve — as they do in reindeer country!