WEDDING.

Taranaki Daily News, 11 June 1932, Page 14 (Supplement)

WEDDING.

LOCKER—STONE.

The marriage of Doris Stone to Roy Locker took place at St. George’s Church, Patea, on Wednesday afternoon. Only relations and personal friends were present. The bride; who was escorted by Mr. L. McCartney, was dressed in mauve wool crepe-de-chine with touches of fawn, and a fawn felt hat to match. She wore a beautiful Russian fox fur, the gift of her parents) and carried a bouquet of mauve flowers and maidenhair fern.

Miss Dorrie Scown, who attended the bride, wore a smart frock of deep blue wool crepe, with felt hat to match, and carried a small bouquet to match. Mr. Les. Hunt was best man.

After the ceremony the v couple left by car for the north, where' the honeymoon is to be spent.

RECOMMENDED RECIPES. Pear jam: Twelve lb pears, cut into rather large pieces, 91b of sugar, four and a-half pints of water, one tablespoonful of cloves, one teagpoonful of citric or tartaric acid. Boil the sugar and water together for quarter of an hour, add the fruit and boil for four or five hours, or until it turns red. The cloves must be tied in a muslin bag and boil with the jam. A smaller quantity may be used if liked. Add acid about 20 minutes before it is done.

Winter jam: Six apples, six bananas, four lemons, and four oranges; eight pints of water and fib of sugar to each pound of fruit. Peel, core, and cut up the apples, peel and slice the bananas, slice the lemons thinly and remove the pips, peel the oranges and cut up the pulp only. Put all the fruit into a pan, add the water, and boil for two hours. Then add the sugar and boil till it jellies, about three hours.

Scotch sausage: This is a tasty dish for either breakfast or supper. One pound lean steak, Mb bacon, two cupsful of grated breadcrumbs, one dessertspoonful of Worcester sauce, half teaspoonful pepper, one teaspoonful salt, ono well-beaten egg. Mince the beef and bacon finely, add the dry ingredients and well-beaten egg, and mix ad together. Form into a roll and boil in a ’floured cloth, tied at each end, for two hours; when cooked sprinkle with 'browned breadcrumbs and serve cold. Cut in slices.

Coconut macaroons; Beat together 2 egg whites and 2oz sugar, then add 2oz coconut, add little essence, and bake in moderate oven. Or another easy way is to add coconut to condensed milk, about (Jib to tin, put in heaps on tin, and bake in moderate oven.

Coffee walnuts; To make two dozen of these delicious sweetmeats, which make a nice accompaniment to ices, you will need 3oz of shelled walnuts, Goz of marzipan flavoured with essence of coffee, and some fondant or glace

CA ir>

icing. Divide the marzipan into 24 pieces. Make into ball shapes, press a half walnut into each side, making as nearly walnut shape as possible. Coat with" fondant or glace icing, coloured with coffee essence. Orange-walnuts can be made in the same way. In this case use orange liquor or orange flower water to flavour the marzipap and colour the icing with saffron.

Apricot charlotte: Half tin or jar of apricots, gelatine, Soz finger biscuits, i pint cream, 3oz sugar, J pint liquid jelly. Cut some of the apricots and arrange them at the bottom of the mould; pour over a little jelly. When set, butter the sides of the mould and line with biscuits cut in half. Take the apricots and boil in a little of the syrup; rub through a sieve; there should be 4 pint when finished. Melt the gelatine in pint of water, dissolve the sugar, and strain into apricot mixture; when nearly cold add the cream, whipped. Pour into the prepared mould, and when set turn out.