WEDDING

Wanganui Chronicle, Volume 77, Issue 133, 7 June 1934, Page 2

WEDDING

POYNTER—BARNS Before a large number of friends at Christ Church on Saturday, June 2, the marriage took place of Phyllis Ngareta, only daughter of Air. and Airs. C. A. Barns, AVanganui, to Air. Ernest Harry Poynter, only son of Air. and Airs. C. AV. Poynter, of Alarybank, Wanganui. The Ven. Archdeacon J. R. Young officiated at the ceremony. Oyster white windswept satin formed the bride’s pretty slim-fitting frock, the cowl neckline of which was drawn down with a diamond brooch, the gift of her brother. The long sleeves were shirred and the skirt formed a slight train. Her embroidered tulle veil was arranged to the head with a juliet cap of pearls and adorned with orange blossoms, and her sheaf bouquet was of white lilies, carnations and freesias. She was given away by her father. Aliss Mildred Byres, the chief bridesmaid, was attractive in a frock of jade green reversible satin made on flowing lines and with pleated cassock sleeves. She wore a small hat to match and carried a sheaf of pink and white carnations and winter roses. The little flower girl Valmai Barns, wore an ankle-length frock of coral pink crepe de chine, with frilled puff sleeves and the two train bearers, Shirley and Janet Barns, were in primrose crepe de chine frocks made on similar lines. Thev carried dainty posies to tone. Air. J. G. Barns (Wellington), brother of the bride, was best man.

The reception was held at the Victoria Hall, where Air. and Airs. Barns and Air. and Airs. Poynter received the guests. Mrs. Barns wore a dress of navy ottoman silk timmed with lace and navy hat with touches of white. The bridegroom’s mother chose a frock of black georgette with faggoted yoke and black pandan hat. For going away the bride wore a grey corduroy velvet suit with scarlet jumper, grev hat and squirrel necklet, a gift from' the bridegroom. Among the guests present were Afr. and Airs. A. AfacDonald, Aliss Woodward, Airs. C. Barns, Air. and Airs. L. Barns, Air. E. Barns, Airs. AV. Beach, Air. and Airs. C. AV. Poynter, Aliss N. Poynter, Air. and Airs. Doidge, Mr. and Airs. Hughes, Aliss Price, Aliss Afarchant, Mr. and Airs. Alasters, Airs. K. Malcolm, Aliss J. Gundy, Air. and Airs. R. Byres, Air. P. Byres, Aliss J. Byres, Air. and Airs. C. Richards, Mrs. Burrell, Mrs. Thompson, Aliss Thompson, Air. R. Alainwaring. Air. and Mrs. Breton, Airs. Thetford, Airs. H. Sharpe, Aliss A. Sharpe, Aliss B. Whitlock, Air. P. Stowers, Aliss At. Titter, Airs. Goddard.

TASTY SAVOURIES FOR THE PARTY Here arc a few new dainty dishes to serve at parties:— Chicken and Liver on Toast. Two chicken livers, 4 small slices of thin, bacon, 4 squares of buttered toast, salt and cayenne to taste. Alethod: Wash the liver and cut it in halves and dry well. Season with salt and cayenne. Roll each half in a slice of bacon. Lay it on a slice of toast. Bake in a moderate oven for ten minutes. Servo very hot. Savoury Patties—A quarter lb. rich puff pastry, a filling of vegetables, cheese or egg. Alethod: Uut the puff pastry into very small rounds with a plain cutter. With a small cutter make a mark in the centre. Bake in a hot oven and remove the little centre; fill up with any of the following mixtures; Fried mushrooms mixed with white sauce. Buttered egg in which an ounce of grated cheese has been dissolved. Spinach and scrambled egg. Fill up with, prepared spinach and place half teaspoonful of scrambled egg on each. Kidneys chopped very finely and cooked in a little brown sauce. Oysters a la St. Ermine.-—For these are required; Six oysters, 6 soft roes of herrings, 6 croutons of broad, 2 level tablespoons of butter, salt, cayenne and lemon juice. Alethod. —Halve the roes and beard the oysters. Licit the butter, toss the roes and oysters in tho butter for a few minutes. Dust them with salt and pepper. Have ready some small rounds of fried bread. Place a few pieces of roe on each, hen an oyster on top. Squeeze a little lemon juice on each and serve very hot. Stuffed Olives. —The ingredients for these arc: Six olives, G small croutcs the size of the top of a sherry glass, 1 hard-boiled egg, 1 tablespoon of butter, 1 tablespoon of pate de foie gras, cayenne, salt. Alethod: Put the foie gras, yolk of egg and butter together and pound them to a smooth paste, then rub through a sieve. Stone the olives carefully and fill with some of the mixture. Spread remaining mixture on the croutcs. Place an olive on each and decorate with finely-chopped white of egg-

FILMLAND If Adolphe Alenjou was a woman he says he would refrain from artificially queer-cut hair; heavy eye-shading; lip rouge that suggests an unpleasant accident; gaudy jewellery and ungainly earrings; formidably feline, highly-col-oured finger-nails; pants, slacks and masculine tailored clothing; coloured toe-nails and sandals for street wear.

A stamp bearing the likeness of Greta Garbo has been submitted to the Swedish Government for approval. Jean Harlow’s first long story, ‘Today is To-night,” has been accepted by the Cosmopolitan Afagazine, and will be run as a serial. Later it will appear in book form. These paragraphs are from The New Idea, which features gossip from filmland. Those contemplating a sea journey to the Homeland will find interesting “A Trip to England,” which begins a series of letters giving details of the cost- “The Perfect Husband” is another article which will arouse interset. In the June 1 number is a free pattern of a lady’s dress, also directions for knitting modesties and bonnet for baby, to match frock of last