WEDDING.

Taranaki Daily News, 18 January 1930, Page 6 (Supplement)

WEDDING.

CARRIER— WESTON. There was a fully choral wedding at the Methodist. Church, Stratford, < on January 15. when Phylliis, only daughter of Mr. and Mrs. J. Weston, Miranda Street, was married to Ronald, eldest son of Mr. and Mrs. Carryer, Stratford. The ceremony was performed by the - Rev. H. L. Wa mires. The brido who was given away by her father, was attired iii white satin and tulle. Over this was worn a beautiful mounted veil with a coronet of orange blosrsoma And pearfe. She carried a bouquet of white lilies, roses' and carnation® with tulle and satin streamers. The bouquet was the. gift of Mrs. A.' Moon. The bridesmaids, Misses Edna Weston, cousin of the bride, and Erica Carryer, sister of the bridegroom, wore dainty frocks of blue and apricot georgette with lace hats to tone. Each carried a bouquet < f roses, carnations and maidenhair fern. Mr. L*. Marfcll carried out the duties of best man, and Mr. S. Crawford was groomsman.’ The church, which was crowded, was beautifully decorated by Mrs. Gaze, and Miss Foster, members-of the choir. Miss E. Moon officiated at the organ. After the ceremony a reception was held at the Medina, seventy guests •beh-ind-'present.- 'Jhe guests were.received by Mrs.’ Weston, who was wearing a gown ..of navy blue georgette trimmed witlf lace and hat to tone. She caiiieq a posy of yellow'roses.. Mrs. Carryer, mother of the bridegroom, wore a beige lace frock, with a black model hat and carried a posy of mulbeuy-colouied lilies and'carnations. The gifts of (lie bridegroom to the bridesmaids were a signet ring and a necklet of rhinestones. The bride’s travelling dress was of powder blue silk lace over georgette with hat- to tone, and a coat of mulberry-coloured eelanese. 1 Mr. and Mrs. Carryer- left by car for Palmerston North en route for Christchurch, where their honeymoon will be spent.. " A NEW FRUIT SALAD. This is prepared on dessert plates, allowing a plate for each guest. First put a lettuce leaf on the plate, and lay a slice of fresh pineapple upon it. Slice a. banana very finely, but neatly, over it and add two dried figs cut in small pieces. Two halves of a tinned pear and a little grated, nut' follow, and a maraschino cherry should be used to decorate it. If whipped cream is available, put two small spoonsful on the fruit; if not, pour over it two tablcspoonsful of some fruit juice, or a syrup, made with sugar and -wateje to which has. been added a few drops of delicate-flavouring.