GOSSAMER TULLE AND ORANGE BLOSSOM

Sun (Auckland), Volume IV, Issue 1046, 9 August 1930, Page 22

GOSSAMER TULLE AND ORANGE BLOSSOM

CADDY—BURGESS On Saturday afternoon at St. David’s Church, the marriage was celebrated of Miss Eileen Burgess, second daughter of Mrs. Lewis, of Crummer Road, Grey Lynn, to Mr. Edward Barnett Caddy, of Grey Lynn. THe bride, who was given away by Mr. Lewis, wore a graceful gown of satin beaute caught at the waistline with a diamentc girdle. Her veil of gossamer tulle was arranged on the head with a coronet of orange blossom, and she carried a shower bouquet. Miss Glen Burgess was bridesmaid, wearing a frock of nil© green corded taffeta with georgette frills. She wore a picture hat of crinoline straw, and carried a bouquet to tone. Mr. S. Prentice acted as best man. A reception was held later at the Gaiety Hall, Surrey Crescent, where Mrs. Lewis, the bride’s mother, received the guests wearing a frock of navy blue satin beaute with a beige felt bat. Mrs. Caddy, mother of the bridegroom, was frocked in navy satin relieved with beige georgette and a navy hat to tone.

of citron. Now, make the custard. Beat up the yolks and whites, melt and clarify the butter, work it into the eggs, with the sugar, add a few drops of lemon-juice and the ground almonds. Pour this mixture over' the jam, then bake in a moderate oven for about three-quarters of an hour, or till clone. Dust with castor sugar aud serve either hot or cold. FRIED BANANAS

Three or more bananas, slices of bread, fat for frying. Method: Peel the bananas aud remove the stringy pieces, then cut them in half longwise. Have ready some pieces of bread about a-quarter of an inch thick, and cut it into pieces as much as possible the size and shape of the bananas. Fry the bread a golden brown and drain well. Fry the bananas in the hot fat till they are also a golden brown and arrange on the bread with a squeeze of lemon juice and serve very hot. TRY THESE When next you are cooking a rabbit eii casserole, try, instead of fat pork, a quarter of a pound of bullock's kidney cooked in with the rabbit. Apart for the fact that it is so tasty, it makes the most delicious gravy, which it tends to deepen in colour. Incidentally, it is 'cheaper than pork. BREAD SAUCES If you put about four cloves into bread-sauce, while it is being cooked, it will greatly enhance the flavour. The cloves should be removed before serving. USE UP SCRAPS A delicious savoury can be made in a few minutes from scraps of ham or tongue. Make a fairly stiff white sauce, as you would for cauliflower or celery, then chop finely the ham or tongue and beat it into the sauce. Pile this on pieces of toast and serve either hot or cold. It is savoury.