GOOD ALL—McCRACKEN

Sun (Auckland), Volume 1, Issue 99, 18 July 1927, Page 4

GOOD ALL—McCRACKEN

At St. David's Church, Khyber Pass, Auckland, on July t>, a pretty wedding took place, when Doris, elder daughter of Mr. and Mrs. D. McCracken, of Finesdale, Iviokio. became the wife of Mr. Leonard Goodall. son of Mr. and Mrs. Goodall, of Glenmore. Auckland. The bride wore u charming gown of ivory chiffon panne velvet relieved with diamante and silver lace. Her long veil was caught by a circlet of orange blossoms and in place of a bouquet she carried an ivory-bound Bible. She was attended by her sister, Miss May McCracken, and her cousin, Miss Violet Summerville, who wore dainty frocks of cream satin trimmed with lace and diamante, and coronets to match. Their bouquets were of anemones, shell-pink carnations, and maidenhair fern. Mr. Ivan Howard, of Matamata, was best man. and the brother of the bridegroom, Mr. Leslie Goodall, acted as groomsman. IGNAZ FRIEDMAN HONOURED RECEPTION AT CLUB Great bowls of pink camellias decorated the comfortable lounge of the Lyceum Club on Friday evening, when the Auckland Society of Musicians assembled to do homage to Ignaz Friedman, the distinguished pianist. Mr. Barry Coney, the president of the society, and the members of the executive received the guest of honour and expressed to him on behalf of the society a very cordial welcome. Mr. Friedman, who was accompanied by Mr. Scott Colville and Mr. Mcßae, gave an interesting little talk on the celebration in Vienna of the Beethoven Centenary, which, he said, was an in-

ternational musical gathering. He had met there distinguished musicians from all over the world and a very tine programme had been contributed. The remainder of the evening was passed pleasantly in socia.l intercourse, and Miss Youd contributed songs, which were much enjoyed. GIFT EVENING AT GREENLANE A delightful gift evening was given on Saturday in aid of the Green Lane Congregational Bazaar by the Misses W. lloldsworth and V. Leach. During the evening dancing, games and a number of amusing competitions were indulged in, and several enjoyable items were contributed by various guests. Miss lloldsworth, wearing a pretty frock of black taffeta with Oriental trimming, and Miss V. Leach in a dainty pale pink frock of crepe de chine, received the guests. Among those present were: Mrs. D. Hamilton, in a sequin-trimmed frock of black velvet. Miss J. Revell, wearing a rose-shaded taffeta frock. Miss O. Dunn, in a frock of green georgette trimmed with silver lace. Miss IT. Aymes, frock of flame and gold-embroidered voile. Miss J. Gray, pink georgette frock trimmed with cream lace. Miss Maisie Leach, blue frock of silk marocain. Miss E. Wakelin, georgette frock of fawn shade. Miss O. Marcroft, white georgette frock. Miss M. Fordyce, blue frock of chiffon velvet. Miss A. Conolly, blue shot frock of satin. Miss E. Crampton, cameo pink frock of silk,; with silver trimming. Miss J. Fenton, lemon-tinted crepe de chine frock. Miss IT. Spragg, green frock of georgette. Miss M. McKenzie, crocus mauve satin frock. Miss E. lloldsworth, pale green crepe de chine frock trimmed with silver lace. Miss I. Smith, black velvet frock with cream lace. THE RIGHT WAY TO SERVE FRUIT Always choose perfectly fresh, ripe, but not over-ripe fruit for the table. Never put everything higgledypiggledy on a dish, the softer kinds of fruit are bruised and bloom is rubbed off. Oranges, apples, pears and bananas may be grouped together, but have separate dishes for grapes, plums, peaches, gooseberries, mulberries, cherries, etc. A water melon or pineapple is given a plate to itself. If melon is served for breakfast or lunch in the American way, it is usual to cut it up ready into quarters, and put one on each plate. When it forms the first course at either of these meals, salt and pepper are offered with it, instead of the caster sugar preferred at dessert.

The popularity of grape fruit as the preliminary course to most meals in summer time is greatly increasing. This fruit is always sent to table cut in halves and arranged on the plates. Most correctly it should be packed in a little circle of crushed ice. Caster sugar is offered.

One of the old-fashioned Sheffield plate grape holders, on to which a handsome bunch may be hung in the natural manner, is the ideal method with grapes. Otherwise tbe bunches should be arranged on their own leaves in a wide, shallow dish. Don’t break up a big bunch. A large one of white grapes looks well laid beside another of black. Grape scissors must be placed ready for use.

Fruit dishes should always be lined with vine, or some other big freshlypicked leaves.