The Social Round

Southland Times, Issue 23774, 23 March 1939, Page 15

The Social Round

The lady editor will be pleased to receive for publication in ‘The Social Round” each day items of social or personal news. Such items should be sent in promptly and should be fully authenticated. Engagement notices must bear the signatures of both parties. Correspondence is invited on any matters affecting, or of Interest to, women.

The engagement is announced of Rubena Mary, third daughter of Mr and Mrs E. J. Bridgeman, Poukino, to Gordon Earnest, third son of Mr and Mrs G. Amos, Bourke Street, Invercargill.

Mr and Mrs E. E. Broad, Duke street, will leave Invercargill for a trip to Sydney.

Misses Teviotdale and McNeill, Thombury, were visitors to Mt. Cook last week.

Mrs J. Harrington, Scandrett street, left last week for a brief holiday in Auckland and Wellington. Mrs E. K. Sim, Pukemaori, has returned to her home after an extended tour in Britain and America.

Mrs C. C. Anderson and Miss Hamilton were joint hostesses at afternoon tea-yesterday in honour of Mrs E. E. Broad.

Mr and Mrs Kenneth Graham, who were the guests of Mrs Tobin, Russell street, for a few days, have returned to Dunedin.

Mrs John Macdonald, Avenal road, Miss Barbara Macdonald and. Miss Margaret Macalister are motoring to Dunedin today.

Miss M. Sowman of Nelson, who has been the guest of Mrs G. McAnergney, Chelmsford street, leaves this morning for Ashburton.

Miss Mabel A. Carroll has been appointed assistant mistress at the Pukerau school. She is at present in the Otago district. Miss Isobel Maher has been appointed assistant mistress at the St. George school. She is at present in the Otago district. Miss Hill, who is the guest of Mrs Chilwell, Underwood, leaves on Friday for the Eglinton Valley, where she will spend the week-end.

Mrs A. F. Speight, Redcliff, who is spending a few days in Dunedin, will return to her home on Saturday, accompanied by Mrs Speight, sen. Miss Eileen Hannon, of Dunedin, who has been spending a few days with her parents will leave by this morning’s express for Dunedin. Mrs Struan Gardner, Lillburn, who has been spending a short holiday with her mother, Mrs E. B, Pilcher, Spey street, returns to the country today. Mr and Mrs C. J. Speight, Wether Hill, are going to Dunedin today to attend the dance during the anniversary celebrations of John McGlashan College. Mrs Andrew Cameron, Littlebourne, Dunedin, will be a week-end visitor for the Southland Girls’ High School jubilee. She will be the guest of Miss D. Ross, Eye street. Mrs J. A. Law, Dunedin, arrives in Invercargill tomorrow to be the guest of Mrs P. B. Macdonald, Dalrymple street, for the Southland Girls’ High School jubilee celebrations. Mr and Mrs A. J. Guy, Auckland, are staying with Mrs G. W. Dale, Nelson street, while Mr Guy attends the Independent Order of Oddfellows’ Grand Lodge session.

Mrs Alfred Holt, London, who has been the guest of her cousin, Mrs F. G. Hall-Jones, Lennel, leaves tomorrow for a tour of the southern lakes and Mt. Cook before leaving for England on April 6.

WEDDINGS

WYLIE—AITKEN At St. Andrew’s Presbyterian Church the marriage was recently solemnized of Isabella Grace, second daughter of Mr and Mrs W. Aitken, John street, and William Stuart, eldest son of Mr and Mrs W. W. Wylie, Kana street, Mataura. The Rev. E. Gardiner performed the ceremony and Miss I. Shiels played the wedding music. The bride, who Was given away by her father, wore a gown of cream lace over satin, cut on slim-fitting lines, with a heart-shaped neckline and a Medici collar. She wore a brooch belonging to her grandmother. The full bishop sleeves were gathered into narrow wrist-bands. Cream satin buttons trimmed the back of the frock, which fell into a graceful pointed train. The embroidered veil was mounted on a coronet of orange blossom. Her bouquet was of cream abutilons, carnations, sweet peas and maiden-hair fern. The bridesmaids, Miss Alice Aitken, sister of the bride, and Miss Peggy; Wylie, sister of the bridegroom, wore twin frocks of pink and green coinspot taffeta respectively, made withj large puffed sleeves gathered into silver-stitched bands and scalloped Medici collars. The heart-shaped neck-lines were finished with floral sprays matching their frocks and the bodices were rucked to meet pointed panelled skirts. From the neck-line to the waist the backs were trimmed with buttons. In their hair they wore matching flowers and their shoes were of silver. The bouquets were of pink gladioli, dahlias and maiden-hair fern. The bridegroom’s brother, Mr Noel Wylie, was best man and Mr Alan Fortune was groomsman. Ushers at the church were Messrs lan and Colin Brayshaw, cousins of the bride. During the signing of the register, Mr Trevor Granger sang “Bless this House.’’ After the wedding the guests were received at Elmwood Garden by Mrs Aitken, assisted by Mrs Wylie. The former wore a frock of black sandilmar crepe with a floral top, black coatee, and hat to match. Her shoulder spray was of pink abutilons. Mrs Wylie chose a black pin-stripe costume mustard blouse and black felt hat, and her shoulder spray was of bronze abutilons. For travelling the bride wore a rustcoloured frock braided in nigger brown, brown felt hat, fur-trimmed coat and accessories to match. Mr and Mrs W. Wylie’s future home will be in Lansdowne street, South Invercargill.

RODGERS—CARR A wedding of interest was solemnized at St. Paul’s Presbyterian Church, between Faith, younger daughter of Mr and Mrs Charles Carr, Greenmeadows, Pukemaori, and James Hamilton, third son of Mr and Mrs John Rodgers, Makarewa, and formerly of Papatotara. Mr A. Rodgers, brother of the bridegroom, was best man and Mr G. Carr was groomsman. Messrs Gordon and Robin Carr were ushers. The Rev. F. Wilkes ’performed the ceremony. . Miss M. Hunter sang “God Bless This House,” and Mrs A. E. Bath played the organ. The church was decorated with lemon and blue flowers. The bride, who was given away by her father, wore a trained gown of ivory silk velvet, which had a medici collar, and puffed sleeves which were fitting from the elbow, and pointed over the back of the hand. Her embroidered tulle veil was worn over the face and held in place by a halo of orange blossom. She carried a sheaf of lilies and maidenhair fem. The bridesmaids were Miss Rose Carr, sister of the bride, and Miss Margaret Minty, cousin of the bride. The former wore flame-coloured silk velvet and the latter ice-blue, both frocks made on slimming lines, with high necked bodices, buttons down the back, and puffed sleeves, the skirts falling into a graceful flare. They wore velvet halos and carried sheaves of lemon and flame gladioli. The flower-girl was Eileen Rodgers, niece of the bridegroom, who wore' a long frock of lemon silk velvet, of the same style as the bridesmaids’. She also wore a halo to match her frock. She carried a basket of lemon flame begonias. On leaving the church the bride was presented with a horse-shoe by Kathleen Wilkes. The reception was held at Elmwood Garden, where the bride and bridegroom’s parents received over 60 guests. The former wore a black sheer georgette frock with a short back, fur coat, black hat and accessories to match. Her shoulder spray was scarlet carnations and maidenhair fern. The latter wore a navy georgette ensemble, with navy hat and accessories. Her corsage spray was of pink begonias and maidenhair fern.

For travelling the bride wore a cocoabrown saunter suit with red earth fleck, an Anthony Adverse hat and accessories to match.

Mr and Mrs Rodgers later left for the West Coast and their future home will be in Wellington. Before her marriage the bride was entertained at an evening given by the residents of Pukemaori and district

causes loss of mineral salts. The perfect way to eat such vegetables is raw as in salads or in sandwiches. This involves no loss in colour, flavour or nutriments. Suitable vegetables are lettuce, watercress, tomatoes, celery, spring onions, young, grated carrots and very young, hearty cabbage. Cook spinach or the green portion of silver beet in its own juice until tender. Place the washed vegetable in a saucepan, bruise slightly with a wooden spoon, add salt and cover. Use a low flame to prevent burning. Cook till the vegetable is tender. Do not discard the liquid, but use it in making sauce or soup. This liquid is very valuable, as it contains some minerals and vitamins.

NEVER USE SODA In cooking cauliflower, silver beet, celery, asparagus and cabbage place the vegetable, when possible, stem down in the saucepan. Cook rapidly in a small amount of water. Keep the lid on, thus steaming the part above the water (e.g., cauliflower and asparagus). Sprinkle with salt when nearly cooked. Never use soda. Retain the juices for use in making soups and sauces. By this method the green colour may be slightly impaired. If colour is of primary importance, cook by the alternative method of boiling the vegetable in sufficient water to cover, leaving the lid off. This method is to be recommended for cabbage. TO PRESERVE VITAMINS Root vegetables contain considerable amounts of starch, sugar, or both, valuable mineral matter, small amounts of vitamins, varying amounts of cellulose and traces of other food constituents. The purposes of cooking root vegetables are to swell and burst the starch grains, to preserve the mineral matter and vitamins, to soften the cellulose, to give variety, and to make the vegetable more digestible and palatable. SOAKING INADVISABLE To prepare young and tender roots for cooking, wash them thoroughly, so that the skins may be eaten if desired. If they are pared, a very thin peeling only should be removed, for mineral salts lie close to the skin. Never soak in water as the mineral salts are lost. Such root vegetables as grated carrots, swedes, turnips, and beetroot and finely-chopped chives can be eaten raw in salads. These vegetables may also be steamed with their skins on, or placed in boiling salted water and cooked with the lid on till they can easily be pierced with a skewer. Drain immediately. BAKED VEGETABLES Older root vegetables can be baked in their skins in a hot oven at 400 degrees Farhenheit. Suitable vegetables for this treatment are potatoes, kumeras, onions, parsnips, marrow and pumpkin. All these vegetables with carrots in addition can be roasted, with their skins removed, in a little fat. Drain them well when cooked. They may also be steamed with their skins on or off over boiling salted water. Another method is to place them in enough boiling, salted water to cover. The water in which they are cooked should be saved and used in the preparation of sauce and soups.