As promised, today’s blog will concern a formal wedding, the bridal veil and what happened after?
When Judy was in the fourth grade, she needed an evening gown for a program at school. One which had been outgrown by a friend’s daughter was given to Judy and she thought it was the most beautiful dress she had ever seen; it was pink net over taffeta on the skirt and smocked taffeta on top.
Shortly after this one of Miss Mary Bowman’s Granddaughters was to be married in a formal wedding at the Baptist Church. It was to be at 7:00 in the evening, which meant in those days that every one of the guests would be dressed for the evening. Of course, Judy would wear her evening gown with the addition of a net stole. DeWitt borrowed a cutaway coat and a shirt with a wing collar from the District Superintendent, Rev. Morris P. Webb. Grace’s outfit was a bit more of a problem until Beth Powers remembered that she had a long pink linen dress with matching linen shoes. Grace wore this with pride and thankfulness. The dressed up Parson, Grace and Judy journeyed to the Church. The ceremony went as planned until the time came for the Father of the Bride to give her away. After performing his function, he turned to step back and join his wife. In doing so, he stepped on the train of the bridal veil and it tumbled to the floor and lay there! She became the first bride in the history of that Church to say her vows bareheaded!
After the Ceremony all of the guests adjourned next door to the Bride’s aunt’s home and the elaborate and elegant reception which had been laid out. Having never experienced anything of this magnitude before, Judy was greatly impressed and definitely enjoyed the food!
In 1954, Grace entertained the Women’s Society of Christian Service (the women of the Church) ladies with a Christmas Tea. The old Parsonage was really putting its best foot forward with festive decorations, including the unique candles DeWitt made late at night in the kitchen. Grace often remarked that she wouldn’t be surprised if the breakfast scrambled eggs had candle wax in them!
For refreshments for the Tea Grace asked for help from the school Economic Teacher, Mary Cawley. The made meringue pastry shells which were very delicate and tasty, and stored them in an airtight five gallon lard can. Grace filled the pastry shells with vanilla ice cream and topped the ice cream with bing cherries. Oh, how delectable and delicious!
Judy remembers that they made the pastry shells, which were very delicate and easy to crumble in batches and dropped them by spoonfuls onto creased brown paper bags, then spread them out to create an open shell.
A recipe for pastry shells found recently uses:
3 egg whites, 1/2 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 3/4 cup sugar;
Let egg whites stand in small bowl for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff, glossy peaks form and sugar is dissolved.
Drop eight mounds onto parchment-paper lined baking sheet. Shape into 3 inch cups with the back of a spoon. Bake at 225 for one to one and one-half hours or until set and dry. Turn oven off; leave meringues in oven for one hour, cool on wire racks and store in an airtight container until ready to fill and enjoy!
I would be thrilled to learn if any readers have made anything like this before, and what this blog made them remember!