A SMART LONDON WEDDINGS

Otago Witness, Issue 2253, 6 May 1897, Page 44

A SMART LONDON WEDDINGS

DESCRIPTION OF DRESSES.

London, March 20.

Dbab Emmeline, — Up to the present time during this season of Lent there have quite a large number of grand weddings, and this rather contrary to the general rnle. One of the most fashionable of these took place on the first Saturday in Lant at the Church, oE Sfc. Margaret, Westminster. In honour of the occasion the chancel was beautifully decorated with tall palms and white flowers, while lilies were the flowers need on the altar, and there was a choral service. Both of these features are rather unusual during this late Lenten season. The bride was Lady Sybil Mary M'Donnell, only daughter of the Earl and Ooantess of Antrim, the bridegroom being Mr Hugh Colin Smith, of Mont Clare, Boehampton. The marriage ceremony wjas performed by the Archbishop of Armagh, Primate of Ireland, assisted by the Eev. the Hon. Alberic Bsrtie, of Nottingham, and the Sab-dean of the Chapel Royal.

During the morning rain had fallen heavily, but by 2 o'clock in the afternoon — the time fixed for the wedding — the sun waß trying to

shine, and everything looked much brighter , and more cheerful than was the case earlier in the day. Perhaps this was a good omen, and intended to counteract the old adage of " Marry in Lent and you will live to repent." At any rate I am sure all the numerous friends of the contracting parties wished that it might be so. The bride, who was, of course, beautifully

attired, was given away by her father, the

Earl of Antrim. Her dress was of white * moire velours. On the skirt was a draping of beautiful and rare old needlework point lace of a creamish colour. The lace formed a fichu on the bodice, and was fastened on one aids with a spray of orange blossoms. These same flowers were also arranged in chatelaine form ell down one Bide -of the skirt. Her sleeves were transparent, and were made of drawn .chiffon. There, bowever, was a small and fall puff at the top which was made of white moire. Her tulle veil was worn over an aigrette of orange blossoms fastened with a diamond bow and lilies of the valley, while the bride's bouquet waß composed of white orchids, roses, and lilies of the valley.

In all there were 10 bridesmaids, and all

were dressed alike — both small and big. Their rig-out had the merit of being uncommon, but on the whole was rather disappointing than otherwise. Their dresses were of white cloth, the skirts and Bolero bodices being edged with 'a band of sable. They wore narrow waist-belts of gold and jewelled embroidery. Their stockings were in an open worked design, and their colour was an .ugly and a bright shade of green. Their court shoes just matched their stockings. The same colour was used for their large picture hats, which were carried ODt in velvet and trimmed with green and pale blue eilk tulle, with a cluster of pale blue ostrich feathers standing up at one side. Their bouquets were composed solely of lilies of the valley, and were tied with long loops and bows of pale blue satin ribbon. These, with their gold brooches studded with pearls and having four-leaved shamrocks dewdropped with diamonds in the centre, were the presents given to the bridesmaids by the bridegroom. The bridesmaids met the bride at the church

door, preceded her up the nave, and then formed, as it were, a guard of honour for the bride and her father to pass between their

ranks. The Primate of Ireland delivered a short address. There were many friends at the churcb, among them being the Duchess of Buccleucb, with the ladies Katherine and Constance Scott, the Dacbess of Westminster, the Duchess of Portland, Countess Grey, Lady Eva Cayeudish, Lady Victoria Dawnay, &o. The bride's mother, the Countess of Antrim — who is a lady-in-waiting to the Queon — looked very handsome. She wore a skirt of dark green etammene, and the sleeves ware of the same material. The remainder of the bodice was white satin, brocadsd with a raised floral design in green. She wore a vest of drawn white chiffon and over this some costly old point d'Alencon lace. Her green straw toque was trimmed with green and white satin ribbon and clusters of violete. A famous society beauty, the Duchess of Portland, was dressed in dark green velvet. The bodice was trimmed with cream satin and lace, and in the vest which was pinned here and there with diamond and turquoise ornaments were tucked some Malmaison carnations. Her toque had a crown of white velvet embroidered with gold. It was trimmed with black ostrich tips and a small bow of turquoise blue velvet. Her Grace wore cream gloves and very neat patent leather shoes, having on the instep a tiny gold ornament. After leaving the church only the nearest relatives drove to St. James's Palace, to see the newly-married pair leave on their honeymoon trip, there being no reception held. Bax ted Park, where their honeymoon was to be spent, was lent them by tho Dowager Lady Ashbnrton. I have omitted to mention the name of the best man. This office was undertaken by a brother of the bridegroom, Mr Lancelot Hugh Smith.' As a travelling dress, Lady Sybil Smith wore grey, the bodice being embroidered in gold and black cheneille. She had a cape of grey Irish poplin, which waß made with a cloae-fitting bolero front and full-pleated back. The front was also embroidered in the gold and black chenielle, and her high collar was lined with rose-coloured velvet. The accompanying hat was o£ black fancy straw trimmed with black ostrich plumes, black gauze,, and shaded poppies. The bride was the recipient of many valuable presents, one being from her Majesty the Queen, and another from H.K.H. the Princess Henry of Battenberg ; that from her Majesty being a jewelled and' enamelled long shamrock, rose and thistle pendant, while Princess Henry gave her an ormolu and ebony clock witb carved ivory figures. — Zealia.

Yours, &c,

HOME INTERESTS. • Ginger Nuts (by request). — lib of fine flour, of butter, have a nutmeg grated, loz of ground ginger, and as much treacle as will work into a stiff paste (which will be about fib), roll out and cut with a wineglass ; put on tins and bake in a moderate oven for about 10 minutes. Or take 31b of uour, l£lb of butter, lib of Demerara sugar, 31b of treacle, 2oz of ground ginger, loz of allspice, one candied orange and lemon peel chopped fine, the rind of one lemon grated, and one nutmeg ; rub the butter into the Sour and add the other ingredients and make into a paste ; roll out and proceed as above. < Ginger Snaps (by request).— Quarter pound butter, lib flour, three parts of a cup of sugar, three parts of a cup of treacle, quarter cup of boiling water, one teaspoonful baking powder, a dessertspoonful each of ginger and spice ; melt the butter and treacle with the water, add dry ingredients, mix well, roll out, and cut into rounds ; bake in a cool oven about 10 minutes.

Maizena Biscuits (by request). — Cream together £lb of butter and^lb a pound of sugar ; beat in three egga, add £lb of flour and £lb xnaizena ; mix, and roll out, and cut with a cutter into the desired shape, and bake in a quick oven. Cornflour Cake.— Eight ounces of flour, 3oz of butter, 6oz sugar, three eggs thoroughly well beaten, and a teaspoonf ul of baking powder. Mix well, and bake in patty tins. Stupfed Leg of Mutton. — Choose a small leg, beat it well, and remove the bone, being careful not to disfigure the joint. Prepare a mixture with some breadcrumbs, chopped herbs, and onions. This must not be too moist. Put the mixture in the place of the bone, tie the joint round to a presentable shape, and bake in the oven or stew till tendeto

Vegetable Corey. — Take 12 potatoes, 12 small young carrots, one pint of green peas, £lb of bntter, 1 pint of good veal stock, three spring onionß, one dessertspoonful of curry powder, and a wineglassful of white wine, salt to taste. Cook each kind of vegetable separately. When done and cold the carrots and potatoes must be fried to a golden brown with the butter. The peas are to be arranged alternately round them. Pour over*the following sauce : — Place the veal stock in a Btewpan with the onions cut into small pieces, the curry powder, and salt to taste. Let it simmer gently until the onions are cooked, then thicken with a little flour, and add the white wine just before serving. Cook some rice very dry and garnish the dish with it, either round or in little moulds. Albert Pudding. — Beat 6oz of butter thin, then gradually mix with it five well-beaten eggs, -£lb of flour, and 4-oz of sugar. Mix well together, and add the grated rind of a lemon, £lb of washed and stoned, raisins, and mix well again. Place the mixture in a mould which has been well buttered, and decorate with stars made out of candied lemon peel, preserved ginger, and raisins. Tie up closely, and steam or boil for at least three hours. When done serve with ginger sauce, made as follows : — Take half a pint of boiling wator, sweeten to taste, and thicken with a large teaspoonful of maizena, then add slowly half a wineglassful of preserved ginger syrup, half a wineglassful of brandy or rum, .and about one teaspoonful of chopped preserved ginger. goup. — Some people can turn out a really appetising soup from remnants of chicken, turkey, or beef — almost anything, in fact — will undergo a transformation into something rich and rare in competent hands. The broth alone from boiled fowls that are to be used in some other form can be made into very nice soup by letting it simmer rather less than an hour, with the addition of a chopped onion. A quart can of tomatoes, with salt and pepper, should be added. A teaspoonful of essence of celery and a suspicion of nutmeg would be the perfection of flavouring. Ham Balls for Bheakfast.— Take £qz of breadcrumbs and mix with lean ham chopped fine. Well beat two egga ; add to the ham, and form into balls with a little flour. Fry in deep f*t, and dry on paper. French Tartlets. — Line some tartlet tins with puff pastry — any left over may be utilised in this way ; beat up two eggs with 4cz sugar ; add a dash nutmeg. Cream 6oz butter and stir it into the eggs. Fill the tartlets three parts full with the mixbure, and bake in a moderate oven.

Waffles.— -Take one pint flour, one teaspoonful of baking powder, half a teaspoonful of salt, three eggs, one cup and a quarter of milk, one tablespoonful of melted butter. Mix flour, salt, and baking powder, then add the well-beatea yolke, to which h?s baed added the milk, then the butter, lastly the beaten whites. Cook in waffle irons. Serve with powdered sugar. Appi-e Souffle — Reduce half a dozen apples to a pulp, sweeten and flavour them nicely, and pi see them in the middle of a large dish. When cool pour over them a good custard made with half a pint of cream, the yolks of three eggs, sugar, and flavouring. Whisk the whites to a solid .froth, place iC in rock-like piace3 over the custard, and sift a dessert3pooaful of white tugar over it. Put it in the oven till the iciDg is slightly browned, and serve cold.