WEDDING.
WEST—CRAWFORD
Tlie wedding of.-.. Dorothy, eldest daughter of Mr and Mrs A. J. West, of.libwer Hutt and William -Join,. SOU of Mr and Mrs W. Crawford^ of Hastings^ was solemnised at the Methodist Church, Lower Hutt .recently, #heri the Rev. ..c: H. Olds, officiated. The wedding music was rendered t>y Mr.-Hor-man, "
The bride, escorted by 'her fatheT, entered the chutch in a frock of white satin,, cut on simple but distinctive lines,, being a tight fitting' bodice, with sleeves arid the skirt- falling in folds at: t-ie sides. She wore a white tulle veil finished with orange blossom to tone and silver slioes. A bouquet completed the toilette.
The bridesmaids were hef two sisters; Eileen and Mavis, tooth being daintily dressed -in. lemon. Mr Harold West was, best man and Mr. Eu3sell Scoggins. groomsman. - \
. A reception was held at t>h.e Oddiellow's Hall where Mrs West: received fte£ '' guests. Mrs West;woii navycrepe ' de chine trimmed with lace of the' same- colour. The bridegro3in's mother wore a floral satin frock. Tie bride's travellin-gvfrock was of fawn maToc«.in and nigger brown coat, and frat,,to tone. Mr and Mrs Crawford travelled north. <
PLAIN LEMON CAKE,
Take 4az. self-raising flour, Boz butter; -iJoz castor-sugar, 2 eggs, the grated rind of half a lemon, 12 drops lemon■jjui.ee,. -Gream butter and sugar, whip the whites and ryolks °f eggs sepai*ate'ly. ■"' Add. the yolks to the buiiter and sug^jT and beat till smoot-h; stir in the lemon-rind and >juiee^ then, gradually the flour, and, lastly, fold, in the egg* whites. Turn into a welPgreased, fairly shallow tin and bake in a moderate oven about 1 hour,. ■> , : •
LiCffiT ARROWEOOT SANDWICH
Beat fbr_ 15 minutes 2 eggs, '*. cup sugar and a few drops of essence, t&en add -.'s. cup arrowroot, 4 teaspoon bicarbonate' of soda arid 1 teaspoon cream of tartar ~(or -i£. teaspoon baking-pow-der)^ these having been sifted three times..; Stif all togethei' and bake iii 4-inoh c&ke-tin. in a fairly hot oven} don't open the'oven for 20 minutes. :
COFFEU SPICE CAKE
Half cup butter, 1 cup sug^r, 2 eggs, i cup strong coffee, 2 cups flour, 1' teaspoon baking-powder, 2 teaspoons mixed spices. Cream butter and sugar till light, add well-beaten yolks of eggs, coffee (slowly), naif t-lie flour sifted with: baking-powder, spices . and 1-8-teaspoon salt. Mix and add well-beat-en•-■■■whites- of eggs. Add remainder cfflour and mix lightly. Divide and pour mixture into greased cake-tins and bake in moderate oven 45 to 50 mm
utes. Icing and Tilling—Two or thTee tablespoons strong coffee, 1* teaspoon butter, 1-J-•, cup icing sugar, "16 tablespoon cocoa, \ teaspoon salt. Cream the butter and sugar, add cocoa, coffee, and-salt and stir till soft and smooth. If too dry add a little more coffee; ii too moist, more sugar. Spread over and between cake.
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Hutt News, Volume 2, Issue 27, 28 November 1929, Page 12
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461WEDDING. Hutt News, Volume 2, Issue 27, 28 November 1929, Page 12
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