AUCKLAND WEDDING

Sun (Auckland), Volume III, Issue 880, 25 January 1930, Page 23

AUCKLAND WEDDING

BRIDE IN SILVER LACE AND SATIN STEVENS—GORDON The wedding was celebrated at the Church of the Epiphany recently of Miss Magdalena Gordon, eldest daughter of Mr. and Mrs. Gordon, to Mr. Wilfred Leslie Stevens, eldest son of Mr. and Mrs Stevens. The Rev. George Coats performed the ceremony, Mr. Tait presiding at the oegan. Given away by her father, the bride looked charming in a frock of silver lace over white satin, the skirt of tiny net frills being ankle length at the back. Her veil of ivory tulle was held in place with a coronet of orange blossom, and she carried a shower bouquet of white flowers. Two bridesmaids were in attendance, Miss Freda Gordon and Miss Doris Gordon, the former -wearing a frilled frock of palest pink crepe de chine and georgette, with a coronet of pink tulle, and the latter in apple green crepe de chine and georgette made in a similar style, with a coronet of pale green tulle. Both carried bouquets of flowers to match their frocks. The little flower girl, Patricia Gordon, jyore a long period frock of white satin, with touches of lemon. A quaint cap was worn, and she carried a basket of lemon-tinted flowers. Mr. Cyril Gordon attended as groomsman. A reception was held afterward at Nairn’s tea rooms, where the guests were received by the bride’s stepmother, Mrs. Gordon. Mrs. Stevens was wearing a frock of navy blue georgette and lace, and she carried a posy of red flowers. SCONES THAT ARE DIFFERENT Delicious Cream Scones.—Sift together 1 pint flour, 1 dessertspoon baking-powder and a fair pinch of salt. Beat together 1 cup cream and 1 cup milk and mix into flour, making a fairly soft dough. Pat into shape, cut and put on floured tray and bake in a quick oven 10 minutes. Highland Scones.—Two cups flour, 5 tablespoons shortening, 2 tablespoons sugar, 2 eggs, 4 teaspoons baking-powder, J cup milk, J teaspoon salt, jam or marmalade. Blend shortening with sifted dry ingredients, stir in milk and eggs, spoon dough on to oiled paper, dusted with flour and pat with the hand to iin thickness. Spread jam or marmalade over half dough, cover other half and press together. Cut into squares, then crosswise to make triangles, brush with milk to glaze and bake in hot oven 10 to 15 minutes. Serve hot. Cheese Scones.—lnto 2 cups flour rub 1 tablespoon butter; add and mix well in 3 teaspoons bakingpowder and 3oz cheese (grated); lastly, mix with 1 cup milk to which a pinch of cayenne has been added. Brush over with milk. Bake 10 minutes in hot oven.