BRIDE IN SHELL-PINK GEORGETTE AND LACE

Sun (Auckland), Volume IV, Issue 1016, 5 July 1930, Page 26

BRIDE IN SHELL-PINK GEORGETTE AND LACE

TWO MAIDS IN BLUE NELMES—BROORLAND The marriage was recently celebrated at St. David’s Church. Khyber Pass, of Magdalena, youngest daughter of Mrs. M. Broc»kland, and Edward Charles, eldest son of Mr. and Mrs. Sydney Nelmes. The Rev. Mr. Scott conducted the ceremony. Tho church was prettily decorated by friends of the bride. Given away by Mr. K. Nankivell, the bride wore a frock of shell pink georgette, with, a deep flounce of silk lace. Her veil was of pale pink tulle caught to tho head with sprays of orange blossoms and she carried a bouquet to match her frock. Miss Ruth Nelmes was bridesmaid, wearing a frock of cornflower blue crepe do chine, with a hat in the same shade. She carried a bouquet of blue flowers. Mrs. James Weir was matron of honour, and wore a gown of cornflower blue georgette. Her hat was in the same shade as her frock and sho carried a bouquet to tone. Tho duties of best man were carried out by Mr. Ronald George, cousin of the bride. A reception was held Inter at Buchanan's Tea Rooms, Symonds Street, where Mrs. Brookland received

her guests wearing a frock of blacksatin and a black hat. She carried a bouquet of violets. Mrs. Nelmes wore a navy blue frock, with a hat to match and a bouquet of violets. To travel in the bride wore navy blue crepe do chin© relieved with red and a hat to match.

FRIED BREAD SANDWICHES Ingredients:-—Large slices of bread: cooked ham; a little butter; a few pickles; mustard; salt. Fry the slices of bread on both sides till brown. Have ready the sandwich filling. Mince the ham very finely and mix in the butter; chop up the pickles and add them, with mustard and salt to taste. As soon as two slices of bread are fried, spread the filling quickly and thickly over one slice, cover with the other, and cut. into long, narrow pieces while the bread is still hot. Keep in a warm place. Repeat till required number of sandwiches are prepared. Pile them up on a large plate, and serve as hot as possible decorated with sprigs of watercress and pieces of j pickle.