Broidered Veils of Silken Tulle Are Worn by Dainty Brides

Sun (Auckland), Volume II, Issue 569, 23 January 1929, Page 4

Broidered Veils of Silken Tulle Are Worn by Dainty Brides

ANDERSON—NUTSFORD An exquisite gown of white chiffon, made with voluminous skirt all edged with ruched chiffon and taffeta, was worn by Hazel, the youngest daughter of Alajor Nutsford, A1.8.E., and Airs. Nutsford, of Auckland, for her wedding yesterday afternoon at St. Matthew's Church to Mr. T. A. Anderson, A.M.1.C.E., the son of Air. and Airs. Anderson, of Wellington. Canon Grant Cowen conducted the service and Air. Philpott was at the organ. The bride was given away by her father and the bridegroom was attended by Air. Brooker as best man. The bride's attractive frock featured the smart uneven hemline and the corsage was embroidered with a beautiful cluster of pearl and taffeta flowers. A coronet of orange' blossoms held her veil of french lace in place, and a pretty bouquet of pink and white carnations was carried. Aliss Ethel Nutsford, who attended the bride, wore an effective frock of powder-blue georgette, the skirt of which was composed of tiny frills and the bodice ornamented with pink passementerie. tier hat was of a matching shade and she carried a pink bouquet. Aliss Shirley Senn. a daintilydressed flower girl, was wearing lotus pink georgette, with headdress and flowers to match. After the ceremony a reception was held in the Domain Kiosk, where the bride’s mother' received the guests in a smart frock of cobalt blue marocain over a nymph-shaded underdress embroidered in cobalt blue and coral silks. She wore a hat to tone and had a dainty bouquet. The bridegroom’s mother was wearing a becoming gown of navy and fuchsia shades, and carried a mauve bouquet.

MORRISON—PERCY

A sheaf of fragrant white sweet peas was a delightful complement to the charming silver and white toilette chosen by Dulcie Leola, the youngest daughter of Airs. E. A. Percy and the late Air. A. B. Percy, of Epsom, formerly of Thames, when, at St. Alary’s Cathedral last evening, she was married by Canon Percival James to Howard Ritchie, the only son of Air. and Mrs. R. R. Alorrison, of Tikitaia. Her gown, of sheer white satin, was fashioned on simple lines, with a closelyfitting corsage attached to a skirt of satin veiled with silver lace. Silver tassels gave a bright finish to the bride’s distinctive train, which was held in place by a rhinestone buckle. A coronet of orange blossoms caught her veil of embroidered tulle. The bride’s uncle, Mr. A. Percy, gave her away. The bridesmaids were Aliss Gwen Hook and Aliss Lucy Alorrison. They •wore frocks of thistle tuft green taffeta with deep uneven hems of green georgette, appliqued with silver flowers. Bouffant taffeta bows at the side of the waist of either frock fell below the hem. and green velvet shoulder flowers were worn. Turbans of green georgette and silver lame toned with their frocks, and they carried bouquets of autumn-tinted flowers. Air. Donald Commons was best man and Air. Frank Alorrison was groomsman.

CRAWFORD—KNOX A charming wedding which created much interest took place at All Saints’ Church recently, when Miss Marjorie Knox,’ eldest daughter of Mr. and Mrs. Russell Knox. Herne Bay. was married to Mr. William Crawford, third son of Mr. and Mrs. Crawford. Herne Bay. The bride entered the church on the arm of her father. Her graceful frock was fashioned on artistic lines with long-waisted bodice of ivory georgette and silver lace, with skirt softly draped to one side and on the other side tiers of tulle. Tier dainty veil of brussQls lace, surmounted, by a wreath of orange blossom, formed a graceful train. She carried a bouquet of Christmas lilies, sweet peas and carnations. The bridesmaids, Miss Phyllis Knox and Miss Olive Crawford, wore frocks with peach satin bodices and tulle frilled skirts, and large crinoline hats of peach shade. Mr. Gordon Pollard acted as best man, and Mr. Crawley as groomsman. Mrs. Russell Knox received the guests at Point Erin Kiosk wearing a smart frock of black georgette with oriental trimming and smart black bat of crinoline trimmed with ospreys. She carried a bouquet of autumn -shaded flowers. Mrs. Crawford wore a stylish trociv of black trimmed with blue, and hat to tone, and carried a bouquet of blue flowers. For her going away gown the bride chose a smart frock of beige georgette and lace and a beige satin coat trimmed .with fur, and hat to tone.

AN IMPROVISED SHOE CUPBOARD

PRACTICAL AND PRETTY Every pair of siloes you buy comes packed in a cardboard box. Take one of these boxes and cut it down one end so that the flap will hang loose when the cover is removed. From your rag bag select a piece of plain casement, cloth and a piece of figured linen or cretonne to harmonise. Cut the plain material to fit the inside of the box, and glue it in as a lining, using the glue sparingly. Fit neatly and leave to dry. Cover the outside of the box with the figured material, smoothing and glueing it lightly as before. The little flap, which enables the box to be opened quickly, will not break because it is strengthened by the cloth which acts as a hinge. Shoe-boxes thus contrived may be set one on top of the other in a cupboard, or on a shelf. To take out the shoes, merely raise the lid sufficiently to allow the flap to di'op down. Double a piece of tape into a loop and glue it on the inside of the box, making it long enough to hang outside so that the label, “patent shoes,” “silver evening shoes” or “brown shoes,” is visible.

A PINEAPPLE DAINTY

This may be made with fresh or tinned pineapple. Cook a quarter lb of rice in three-quarters of a pint of milk until soft, and the milk is absorbed. Add 2oz of sugar, aud the beaten yolks of two eggs, and stir until the eggs thicken. Flavour with vanilla, and turn into a compote dish. Smooth, aud when cold cover wit i; slices of pinedpple. Whip the whites of the eggs to a stiff meringue, sweeten to taste, and flavour with vanilla. Pile over the pineapple, dredge with caster sugar, and garnish with glace cherries. Hand pineapple sauce. Pineapple Sauce.—With fresh pine, apple, stew two slices of pineapple in half a pint of water, with two ounces of sugar and a piece of stick cinnamon. Rub through a sieve, and colour pink. A spoonful of sherry may be added.

WHY WE ARE BLASE WHEN

“THRILLS - ’ BORE US AVhv are we blase? Is it because we teud to destroy the quality oi anticipation? Like Miss Modernitj. we try to cram the thrills of a fortnight—or a year, or a lifetime —into a single day. Consequently, if we have left nothing which we can anticipate, we became bored and olase. We cannot wait. We can no longer apprentice ourselves either to life or to our job. How eagerly >\e lead the advertisements that guarantee to make us a success in about five minutes. or money back —cherishing the hope that there is some secret short cut to achievement! How anxious the younger generation is to assure us that it kuows all there is to be kuown about life! It is noticeable that those who have attained success early are invariably blase. This is because a good deal of the joy associated with success is not in success itself, but in the anticipation of it. Once the prize is gained the value is lost, for ambition has been satiated by realisation. It is the same with any thrill in life. There is boredom in being thrilled, for there is a climax in sensations which, when reached, produce a blase reaction. The speed of to-day was unknown yesterday. It gave our great-graud-parents a thrill, no doubt, to anticipate a faster-moving world. Well, we have “speeded things up some,” hut it is doubtful if we derive as much pleasure from the realisation as those great-grandparents of ours did from the anticipation. Thrills That Stale We are being so satiated with speed that we are rapidly approaching a stage when the thrill of speed will be lost to us altogether. For instance, the racing motorist who travels at 100 miles an hour these days would say that that “was nothing to write home about.” You see, he is blase, because someone else has done over 200 miles an hour. And as each record is broken so the enthusiasm for a former speed wanes. This, again, is applicable to all of life’s thrills. But Nature has imposed her limits on us humans. What enthusiasm for anything, then, would a future generation have, whose predecessors had burned everything out in indiscriminate thrills? Science and psychology make things so easy for us to-day, so that we are liable to take what were formerly wonders, pleasures, or luxuries, for granted. I am aware that the progress merchants may object, but I would point out to them that true progress has been defined as a state of perpetual discontent, a divine discontent, if you like. The discontent we see around us is neither divine nor progressive. Mostly it is the craving of blase people for an excitement that they themselves have played out prematurely. No longer capable of “being thrilled,” they flit from sensation to sensation in a pathetic attempt to rake up some emotional Phoenix from the ashes.