BOUQUET OF PINK ROSES

Sun (Auckland), Volume III, Issue 928, 22 March 1930, Page 26

BOUQUET OF PINK ROSES

BRIDE ATTENDED BY SISTER IN LETTUCE GREEN GEE—WINGRAVE The marriage, took, place at All Saints’ Church, Ponsonby, on Tuesday evening, of Olive, eldest daughter of Mr. and Mrs. F. Wingrave, Herne Bay, to Peter, second son of the late Mr. and Mrs. George Gee, of Ponsonby. The Rev. W. AY. Averill performed the ceremony and Air. K. Phillips presided at the organ. The bride, who entered the church with her father, wore a pretty frock of ivory satin beaute with a Haired skirt which dipped at the back. The tight-fitting sleeves were /nade of silver lace and from the shoulders fell a georgette cape in soft folds to the waistline. Her veil of embroidered tulle was arranged on the head with a chaplet of orange blossoms and she carried a bouquet of pale pink roses and carnations.

Miss Mavis Wingrav© attended her sister as bridesmaid and wore a frock of lettuce green lace and georgette, her Haired skirt fell to an uneven hem, and the bodice was relieved with a pale pink shoulder spray. Her beige felt, hat was edged with crinoline and trimmed with ribbon to match. She carried a bouquet of pink roses. The bridegroom was attended by Air. H. Strong as best man. After the ceremony, a reception was held at the Penrith Tea Rooms, where the tables were decorated with flowers in autumn tints and over the bridal party was suspended a pink illumined wedding bell.

To receive her guests Airs. AVingrave was frocked in a black bengaline costume relieved with white and wore a black bankok hat. She carried a posy of red roses and maidenhair fern. AN EXPERIENCED HOUSEWIFE WONDERS IF YOU KNOW— That rice for eurr»- should" be soaked in cold -water before it is cooked, and that the water which Is strained oft' Is just starchy enough to stiffen any silk garments which you m%y have in the wash. Burmese natives use rice water for all their starching. That if, when curry rice is boiled, a cup of cold water is thrown in and the whole thing allowed to boil up once more, the rice will separate of Its own accord, and drying is made much easier. That all the best health-giving juices of spinach are retained if it is cooked in a casserole jar with a good knob of butter instead of water. It should be put over the tiniest gas and allowed to simmer gently for at least two hours. The juice can then be thickened and used as a sauce. Incidentally, spinach cooked in this way does not suffer from the same shrinkage as with boiling.