PRETTY WEDDING AT ST. PETER’S CHURCH

Sun (Auckland), Volume III, Issue 857, 28 December 1929, Page 24

PRETTY WEDDING AT ST. PETER’S CHURCH

A TAKAPUNA BRIDE McCORKINDALE—PILKINGTON A pretty wedding was celebrated at St. Peter’s Anglican Church, Takapuna, last evening, when Miss Kathleen Olive Pilkington, younger daughter of Mr. and Mrs. R. T. Pilkington, of Bay View Road, Takapuna, was married to Mr. J. T. McCorki ndale, of Gore. The Rev. W. G. Monckton was the officiating minister. r JPHE bride, who was given away by her father, looked charming in a frock of ivory faille and silver lace, the corsage being close-fitting and without sleeves. The full skirt of silver lace had long-pointed draperies falling at each side, and two paniers of faille at the back. A beautiful veil of ivory net and brussels lace was worn, a cap effect being arranged with a point-of the net, which was caught with a cluster of orange blossoms. This was worn over the face. A shower bouquet of delicate pink and white flow T ers was carried.

In attendance on the bride was Mrs. W. X. Hutchinson, sister of the bride, who wore a delightful frock of crepe de chine in delphinium blue, with full flared panels, and a long tailored bow of crepe de chine at the back of the neck. A bangkok straw hat of a pale shade of french grey was worn, which toned charmingly with her bouquet of pink and blue flowers. Mr. Douglas McCorkindale acted as best man. A reception was held later at the home of the bride’s parents, Mrs. Pilkington receiving the guests in a becoming frock of black crepe de chine with touches of pale capucine, and a black hat of swiss straw with shaded ospreys. LAMB AND PARSLEY PIE Have you ever tried lamb and parsley pie? It is a Cornish dish, which makes a most delicious change from cold meat for Sunday evening supper. It is quite a cheap dish, and one which can be made oil Friday or Saturday, whenever you are making pastry.

For a good-sized pie, enough and to spare, for four grown-ups, you need: Two pounds best-end of neck of lamb, one onion, two handfuls of chopped parsley, short crust suitable for meat-pies.

Ask the butcher to chop up the meat. Trim each cutlet until it is freed from too much fat. Place in stewpan with all the meat trimmings and the onion. Cover with white stock. If you have no stock, get some bones and stew these down first, for water will not do to cook the meat iif.

After one hour's simmering, place the cutlets neatly in a piedish. There will be about seven of them. The first layer of about three should be sprinkled with salt and pepper and one handful of chopped parsley. The second layer is treated in the same way. Put meat trimmings on a plate and take out all lean pieces and put them with the cutlets in the dish. Strain fat from stock and pour over the cutlets. Cover with pastry and bake in oven until the pastry browns.

In the summer-time this pie i< served cold; it will be found that the stock has set in a firm jelly. In winter-time it can be heated in the oven for about lo minutes and served heft, when savoury vegetables make just the right garnish.

DYES THAT GO TO THE HEAD

"See Paris and dye” is what visitors sojourning in Paris are writing to their friends.

Ttye shingled head of la Parisienne trcs chic is either flaming red, glittering gold, blue black, or shining silver! Henna poultices applied hot and worn for an hour or so is how" the vivid red locks one encounters at the Opera and fashionable salons de danse are achieved. Peroxide brushed through the hair before shampooing is responsible for the gold halos so much m evidence in the expensive parts of certain salles de concert and black henna for the blue-black tresses of many of the dancers in the calcs Jtusse. to which Paris flocks after the theatre. Peroxide, ammonia and a little mauve powder is the recipe for the shimmering silver shingles affected by the soignee matrons of Paris.