MAKING A WEDDING BELL

Sun (Auckland), Volume III, Issue 884, 30 January 1930, Page 5

MAKING A WEDDING BELL

Gill friends' of a bride-to-be who j | undertake decorations for the cere- | tnony are sometimes at a loss to know j how to make a wedding bell. To make one measuring 26 inches j in height, and SS inches in circum- | ference, medium millinery wire, satin- | wire, and some muslin are required. I Take eight lengths of medium wire, ; each 35 inches long, and tie them together securely at one end. Make ! a circle of satin-wire 85 inches in | circumference, and to it, at equal distances apart, secure the loose ends j of wire. Make four more circles of wire, j measuring respectively 24, 40, 44, and j 50 inches in circumference. Place the smallest, circle inside the frame, and bring it to within four inches of the top, and tie to the ribs. Place the second circle six inches below tliis, the third six inches below the second, and the fourth seven inches below that. Secure each circle firmly, having the ribs evenly distributed. Rend the ribs to a bell shape, and cover the frame with book-muslin. The bell is then ready to decorate. Those with a large garden may cover the bell entirely with fresh blooms, but it takes a large quantity of flowers, and has to be covered on the day of the wedding. Artificial flowers are the next best thing, and as they can he made and sewn on to the frame at leisure', they are more frequently used. The whole of the outside of the bell must be covered, also the inside as far as the first circle of wire. To make the tongue, take a length of wire, pad one end with cottonwool to simulate a knob, and cover it with satin. Those unable, to make artificial flowers may cut'strips of crepe paper nine inches wide, double them, and with sharp scissors fringe the double edge finely; turn the strips inside out (to make them fluffy), and twist the strips round and round the bell, commencing at the bottom. This makes a very dainty bell if white or pastel shades of paper are used.

ORANGE SNOWBALLS Wash well Jib rice and boil till soft; drain and cool. Peel 4 large or 5 small oranges and strip them entirely of the thick white inner skin. Spread the l ice into 4 or 5 equal portions on some small pudding-cloths and tie the | oranges in these, making sure the rice covers the oranges all over. Boil for 1J hours, turn the snowballs carefully on to a dish and cover well with sifted sugar. If apples are prepared in the same way one hour will be. enough. Sprinkle a little cinnamon on the apples with the sugar before I serving. | | i I ' |