Getting Ready FOR THE JUNE WEDDINGS

Southland Times, Issue 22913, 11 June 1936, Page 14

Getting Ready FOR THE JUNE WEDDINGS

the world loves a lover, and we might add, all the fem f mine world loves a bride, than whom there is nothing loveRfl £ Her. And with the passing of May, brides will once again come into their own. For the June brides and those who come after, the fashions on this page have been prepared. Always bridal fashions, like others, are changing, but there is one axiom for the bridal gown that is changeless, and that is that the plainer the line of the gown the more effective the billowing veil and train can be. Period gowns are still very popular, especially the mediaeval with its sheath-like silhouette, one advantage of this vogue being that it does not date so disastrously as does the gown cut on the lines of the fashion of the moment. At present there is a strong feeling for the high neckline, and reports from London tell us that the Hon. Moya Beresford, daughter of Lord Decies, chose for her bridal gown recently, tightly fit ting sheer white stiffened lace, with a high frilled neckline drawn in with silver cord. And at a recent high society wedding in America, the bride’s only trimming on her plain white satin gown was a high collar of edelweiss. When the bride’s frock is slim the bouffant contrast for maids is very effective, with slim line again for matrons of honor, if any. Most of the interest in the wedding toilette, of course, lies in the veil and headdress, for by these the whole effect is made or marred. The fashion for bridesmaids to wear short shoulder-length veils is growing in popularity. Coronets, newly arrived from abroad, are particularly lovely,

and some of these are shown here. There is a style to suit every in dividual type—from the halo to the close Juliet cap; from the Egyptian band to the Russian tiara, a style likely to be made popular by the appeal of Lynn Fontaine in her Russian part in the new production of “Idiots Delight,” which has not yet been released here. These coronets are made of waxed orange blossom and pearl, with. tiny flowers of ivory wax. The newest idea for veils is one having a frill of tulle around one corner of the veil, which is gathered at the back of the headdress to fan out rather in the manner of an Indian’s headdress. A false piece is caught across the face with clips for the first part of the ceremony and this may be W detached allow ing the veil to hang loosely to one side as the bride comes down the aisle after the ceremony. This loose face piece is also necessary when the new three-tier veil is worn. This is a very attractive tulle creation. The first tier reaching to the waist, the second to the hem of the skirt, and the third to the end of the train.

Barley Water, Cover a teacupful of pearl barley with cold water, bring just to the boil, then strain and add four pints of cold water, and the thin rind of a lemon. Strain when it has simmered gently for two hours, sweeten to taste, and add the juice of one or two lemons. Oatmeal Water. With a teacupful of medium oatmeal mix as much cold water as will make it sufficiently liquid to pour into three pints of boiling

water. Add just a little salt, and simmer gently for half an hour, stirring frequently. Strain when ready, sweeten to taste, and add the juice of one or two lemons, the rind of which may be simmered with the oatmeal. Eice and Tomato Soup. ■One and a-half pints mutton, veal or chicken broth; 1 dessertspoonful rice, three fresh tomatoes, a little salt. Put broth into a lined saucepan, with the rice well washed, and the tomatoes

wiped and cut in slices. Boil slowly for half and hour, stirring occasionally, then rub through a hair, or fine wire sieve. Heat again, season to taste, and it is ready for serving. A little cream may be added. Munchies. Mix well one cup of flour, one cup of sugar, one cup of coconut and two cups of rolled oats. Next melt over a slow heat one cup of butter and two tablespoons of golden syrup, add one teaspoon of

♦» baking soda, dissolved in three tablespoons of boiling water, and, stir into dry ingredients; add last a cup of walnuts not cut up too small. Drop spoonsful on a cold tray, and bake a golden brown. Keep in an airtight tin. Brown Betty Pudding. Apple, breadcrumbs, seeded raisins, sugar, spice, 1 cup golden syrup, 1 cup water. Butter a piedish. Fill with slices of apple and breadcrumbs, scattering each layer with raisins and spice. Mix

syrup and water together and pour over the apples. Bake in moderate oven one hour or till apples are soft. Serve with boiled custard. Danish Apple Custard. Apples, strawberry jam, thick custard, cake crumbs, water, sugar, lemon rind. Peel and core the apples, put into a saucepan with water, sugar and lemon rind, and stew very.slowly till soft but not broken up. Put carefully into a fireproof dish and spread .with

jam, then pour over the custard. Sprinkle with cake crumbs. Place in a moderate oven and bake till heated through. Dot the top with jam and serve either hot,or cold. French Apple Pudding. Melt in a saucepan 14oz. of butter, stir into it till smooth 2oz. flour, add gradually 1| pints of milk; let it boil for three minutes, then pour the mixture into a basin and add to it loz. sugar, and vanilla essence to taste. Beat in two yolks of eggs, one at a time.

Whisk two whites of eggs to a stiff froth, and stir lightly in. Put a thick layer of stewed apples in a piedish, pour the batter over, and bake 40 minutes. Boiled Celery. Separate the stalks and wash well and cut into three-inch lengths and cook in salted water;, have water boiling first with lid off until stalks are quite tender; lift carefully from saucepan and place in hot vegetable dish; a piece of toast at the bottom will

absorb the water. Serve at once with hot melted butter sauce. Celery Soup. Take two heads of celery (the white parts only), two mediumsized onions, a pint of stock, some cream and seasoning to taste; cut up celery, and onions roughly; add stock, and simmer until tender; rub through sieve, and return to saucepan; add milk, bring to the boil and thicken it with a dessertspoon of cornflour; stir cream in carefully when soup is ready to serve.