Clinton News-Record, 1985-2-27, Page 61A X.P. Ill Yl:l...l 1� I+,X,..;✓R"
Showcase '05, pagg 33
Vrtate—
Toasting tips and. traditions,
Here's to the bride and groom
At Polish. weddings, luck comes to the
bride who can drink a goblet of wine without
spilling a drop. In Early America, newlyw-
ed couples drank a concoction of sack
posset, hot spiced milk and brew to give
them energy for the night ahead!
In many cultures — and throughout
history — liquor and wine have played a big
part in weddings. Even in Canada today, a
celebration isn't complete until the guests
have raised their glasses in a wish for health
and happiness.
To ensure that the "spirit" lives on,
BRIDE'S Magazine gives couples tips for
providing liquor at their wedding:
• Decide what you'll serve. First, pick a
drink' for toasting. Champagne is a wedding
classic, but many marriages have : been
saluted with sparkling cider, bubbling
punch or white wine.
Next, decide' whether you'll offer this
beverage alone throughout the reception or
also have an open bar. It will depend largely
on the type of party you have — an afternoon
cake and punch reception doesn't call for
anything else while an evening Banner dance
might.
• Sample everything ahead of time.
Especially try out the punch (a great -
sounding recipe may not turn out exactly as
you hoped). It should be ice cold and not too
sweet to go best with the cake.
• Determine how much you'll need. You
can make sure the drinks last as long as the
festivities by counting on each guest having
two drinks the first hour, one more every
hour after that. Generally, the later your
reception, the more guests will drink.
• Place drink tables so that drinkers and
non-drinkers mix easily. Have waiters cir-
- culate with drink choices — or have both
alcoholic and non-alcoholic beverages at all
serving points.
• Keep.a clear head — and make sure your
guests do too. Ask your bartender to "mix
light" when he feels it's necessary.
Serve some food — perhaps finger sand-
wiches or hot hors d'oeuvres — to curb the
effect of the alcohol.•Be sure. to offer plenty
of good strong coffee before your guests
head homeward.
Nature provides the natural setting for this wedding portrait. Her dress features a sweetheart
neckline and full bishop sleeves with hat accented by tulle bow at back. He is attired in full
dress white tails with notched lapels. (Photo by Bluewater Photography)
Emergency spot cleaning for your gown
It's every bride's nightmare: You're
wearing your dream wedding dress and so-
meone accidentally splashes you with salad
dressing or douses you with wine. BRIDE'S
Magazine has this advice to make sure a
wedding -day spill doesn't ruin your big mo-
ment :
o-
ment:
• Learn about your dress fabric
beforehand. Ask your salon owner or
salesperson what material your dress is
made of and cleaning hints for it.
• Act fast to keep a stain from settin4.
Don't •rub the spill or expose it to extreme
heat — instead, a few quick blots vnll tak c
care of the worst of the problem. What to
blot'with? That depends on the stain.
• Fight water soluble stains with water.
Champagne, wine, perspiration, beverages
are common water-soluble spills. Their
cure: Put a towel under the fabric and blot
top with a damp cloth, preferably wrung out
in a light solution of white vinegar or
detergent and water.
Don't rub because it can break fibers --
especially
especially the delicate fibers of many wed-
. 'urnto page 34
START
YOUR
NEW LIFE
on the right
TEMPO
spvE X936
with no charge
AIR CONDITIONING
on specially equipped
models.
Have
you driven
a Ford...
lately?
Hair Hair Styling
for Ladies and
Gentlemen
53 South St. ,
GODERICH, Ontario
524-4279