IN JANUARY’S MARRIAGE DAYS

Sun (Auckland), Volume I, Issue 253, 16 January 1928, Page 4

IN JANUARY’S MARRIAGE DAYS

SHERSON—BARNETT A dainty frock: of ivory crepe de chine, with lace panels, finished with pearl buckles and a coronet of orange blossoms with veil, was worn by -liss Elsie May Barnett, secortd • daughter of Mr. and Mrs. S. H. Barnett, of Te Whakarae, King Country, when she was married to Mr. -Donald Gecrge Sherson, eldest son of Mr. and »lrs. G. Sherson, of Otunui. The families of both the bride and grOom are old and popular residents. of the district, and the marriage occasioned a r ood deal of interest. The Rev. L. A. Brooks, of the Taumarunui Methodist Church, performed the ceremony, the bride being given away by her K nth, r. She carried a bouquet of sweet peas and roses, set amid asparagus and maidenhair fern. A cousin of the bride. Miss Doreen Barnett, acted as bridesmaid. and looked charming in a - frock of rosepink crepe de chine, inset with silver and a coronet of silver to match. Her bouquet was of shell-pink flowers and asparagus fern. Mr. T. Sherson attended the bridegroom as best man. Mr. and Mrs. Sherson are spending their honeymoon in the South. DOCKRAY—CAMPBELL The wedding of Mr. John Doe kray, son of Mr. and Mrs. Lawrence Dockray, of Whakatane, and Miss Rose Hannah Campbell, of Opotiki, was solemnised at the Knox Church Whakatane, the Rev. Bawden Harris being the officiating clergyman. The church was prettily decorated for the occasion by young people of the choir. Mr. Thomas Dockray acted as best man. and Misses Violet and Jean Campbell, sisters of the bride, vere the bridesmaids. The bride wore a frock of white crepe de chine and an embroidered tulle veil, and she carried a bouquet of white roses. The bridesmaids wore blue crepe de chine and carried bouquets of sweet peas and phlox. Mrs. Campbell, mother of the bride, wore cinnamon brown crepe de chine, and Mrs. . Dockray, mother of the < bridegroom, wore black crepe de chine and a feather boa* > The wedding breakfast was held at the residence of the bridegroom’s mother. Mr. and Mrs. Dockray 'eft for Rotorua, the bride wearing a frock of crushed strawberry crepe de chin-* with hat and coat to match. MRS. PEPYS’S DIARY MONDAY. —This day do drink a dish of tea with Mr. Pepys's cousin Gladys, and there the talk all of glassware for cooking, she having, as she tells me, started to buy herself a set sufficient for her needs, but not in a position to afford it straightaway hath begun with two dishes, one with a cover and one without, and to these she will add as occasion will permit. Her opinion of this ware, that for cleanness and ease in cooking it hath no equal, the benefit of seeing what you are doing very great, and much washing l up saved by bringing to table the dish you have cooked in—and these pretty enough for any table. Also she doth tell me she considers it economical, as less heat to cook in it needed. And if I should judge of the cake baked by her in glass, and served for our eating, I think her enterprise commendable. So if I do not copy her in replacing my old tins and dishes in this way, I shall be surprised at myself! TUESDAY.—To my kitchen there to find that my maid Jane hath put a shine to her stove past all previously accomplished by her, and for this do praise her at once, that she may continue in her good way. She doth tell me that for it' she hath tried a hint, of late read by her, and that to add a little soap powder to your blacklead, and so to polish when your stove is warm. And so do leave her well pleased with her doings, and myself very glad that she should have acquired in my service the wit to apply what she reads:

WEDNESDAY.—My time sorely broken up by chance visitors, am put to prepare a supper to do me credit, but remembering how Mr. Pepys hath once praised my cooking of a French dish, (very simple) called eggs on the plate, do content myself with that. The way of it to melt a slice of butter upon a shallow fireproof dish, then put in some very fresh eggs, broken as for poaching, strew a little pepper and salt upon the top of each, and place over a gentle heat until the whites are quite set, but see that you keep them free from colour. This a dish, as I understand, very commonly used upon the continent and though there is apt to be a slight rawness of the surface of the yolks, this to be removed in some measure by ladling over them the boiling butter; or if this not enough to hold a hot metal plate over them, or to put them under the gas grill for a second or two to suffice. In all four or five minutes enough for this dish, and so a great stand-by to those in a hurry. THURSDAY. —Now would I remind my good gossip, Mistress Bassett, and all others who have wearied of rhubarb at their tables, but still have it to spare in their gardens, of a very excellent chutney to be made from same, and for it the need to take lib of rhubarb, and of dates jfclb chopped fine, 1 pint of vinegar, 1 onion of a medium size, 41b of sugar, one dessertspoonful of salt, half a teaspoonful of ground ginger; these all to be stewed together for one hour (or two), until they be fine and thick. When no more to do but to bottle your pickle for your

FRIDAY.-—For the use of my maid Jane, and for others apt to be too haphazard in the making of simple sauces, and so to spoil them utterly, do write here the exact method of making mint sauce, this more often than most murdered in the making to my despair. The requirements two tablespoonfuls of mint washed and chopped very finely indeed, then to dissolve in half a gill of boiling water loz of castor sugar, add to it one gill of vingear and the mint, and stir well befire serving. And so a mint sauce to do you no shame whoever doth serve it. SATURDAY. —For eating, cold, at our supper upon the Lord’s Day, do make with my own hand a very good apricot meringue, the way of it to take the contents of a tin of apricots and to arrange them in a pie dish pretty enough to send to the table, sprinkling them about with white sugar. Now to boil one pint of milk, to mix two tablespoonfuls of cornflour into a paste with cold milk„ to stir your boiling milk into it, too add 2oz of white sugar and to simmer all for five minutes; when cool to stir in two yolks of eggs and so to continue until your custard thickens, then you may set it ori one side to cool. Next pour your custard over the apricots, beat the whites of your eggs to a stiff froth with a little sugar, pile high over the custard and brown very lightly indeed in your oven. (This sweet you may eat hot if you choose.) If a child burns its mouth, let it hold a little olive oil inside for a moment or two. If the throat has been scalded, the oil should be finally swallowed.