Beth Lannae of Evans, bride-elect of Russell Rainey, also of Evans, was guest of honor at a kitchen and recipe shower Saturday afternoon, March 4.

The festivities were held at the Woman's Club, transformed into a French Caf by host, Kermit Hocutt, and hostesses, Mrs. Richard Nelms, Mrs. Ellis Thornton, Mrs. David Hunter and Mrs. Mickey Sisson. In keeping with this theme Mr. Hocutt wore black and white checked pants and a chef's coat and hat while the hostesses wore black slacks, tuxedo shirts and chef hats.

For the occasion Miss Lannae chose a turquoise pants ensemble topped with a three-quarter coat. Her corsage featured a large flower fashioned from a leek sided with a red pepper and tied with black and white checked ribbon.

The front door of the clubhouse held a handpainted menu board with a French chef to the side. On the board were "Beth and Russell - A Recipe for Happiness". Two ferns flanked each side of the front door.

Inside guests signed the bride's book at a small table covered in white. A menu board listed the host and hostesses' names. Also on the table a glass hurricane lamp was filled with miniature key limes and breadsticks. A French chef was to the side.

Magnolia leaves, lemons and red and green apples, a round ceramic French chef with "Time to Eat" and French chef salt and pepper shakers decorated the mantels.

The food table in the center of the room was covered in white with black and white check cloth puddled for accent. Accenting was a tablescape formed by a metal tub filled with vegetables and surrounded by ceramic French chefs. To the side was a pewter rooster with yellow daisies and beargrass. From this table guests enjoyed candy bar cake, pineapple coconut cake, strawberry cake and pound cake with cheese straws, toasted nuts and lemonade ice tea.

Tables around the room were covered in either white cloths or black and white check. Glass containers filled with black beans, black-eyed peas, wasabe and trail mix and centered with pink roses, yellow daisies, coral carnations and leatherleaf fern were used to decorate.

Gifts were displayed on a table enhanced by a pewter tray which held a large glass cylinder filled with lemons and apples and topped with

very large bouquet of asparagus tied with red and black checked ribbon.

Isabel Shackleford of Atlanta and Miranda Crook of Washington assisted the bride-elect in opening her gifts.

The host and hostesses presented the bride-elect a recipe book which was filled with favorite recipes brought by guests. Miss Lannae presented each host and hostess a beautifully wrapped copy of "Par III Tea-Time at the Masters".

Music for the occasion was presented by Peyson Moss of Lincolnton at the grand piano.

Sixty-five guests were invited. Among the guests attending were the bride-elect's mother, Mrs. Tommy Wells, and stepmother, Mrs. Lamont Lannae, both of Washington; her grandmother, Mrs. Herb Cole of LaFayette, and stepmother, Mrs. Tom Wells of Washington; her sister, Amy Lannae of Athens, and stepsister and niece, Mrs. Robin Shackleford and Isabel of Atlanta; her aunt, Mrs. James Nicholson of Douglasville; the prospective bridegroom's mother, Mrs. Donald Rainey and grandmother, Mrs. Glin Rainey, both of Buchanan; Mary Ellen Lindsey of Charlotte, N.C., Mrs. Michael Tillman of Statesboro and Mrs. Kerry Herndon of Athens.