EDGECUMBE BRANCH

Bay of Plenty Beacon, Volume 2, Issue 178, 26 June 1940, Page 6

EDGECUMBE BRANCH

The tenth anniversary of the Edgecumbe Women's Institute was celebrated 011 Tuesday, when a birth day party Avas held. Visitors from Matata, and Otakiri W.!. and T'e Tcko and Awakcri W.D.F.U. were present. Mrs Learning, presiding, welcomed the visitors and read, a telegram of greetings from Whakataixo W.I. who -were unable to be represented. After the business was concluded, the entertainment programme Avas commenced Avith a pianoforte solo by Mrs E. Goodwin. A humorous monologue, by Miss Joy Pepperell followed. This was much appreciated and Miss Pepperell responded with a second humorous recitation. Wall competitions were Avon by Mrs Gobden and Mrs L. Wilson and a "Guessing the Minute" competition Ava.s won bj r Miss Hobart. A play reading was given by Mrs I.e Li'ovre, Miss J. Le I,ievrc. ( Miss N. USEFUL RECIPES Sausage Cakes. —Divide sausage mince into 10 pieces. Flatten out and cook in a little butter until almost done. Roll out short paste, cut into rounds, place a sausage cake on one, sprinkle Avith a little finely chopped parsley, a little finelu shredded and cooked bacon, place another round on top, pinch edges together, brush over Avith a little milk, and bake in a hot oven for 20 minutes. Pumpkin Pie.—Bine a tart plate with short paste. Mash 2 cups cook ed, dry pumpkin, add 1 cup each milk and sugar, rind and juice of 1 lemon, 1 teaspoon each vanilla,, ground cinnamon, and ground ginger. y 4 teaspoon each ground cloves' and. ground nutmeg, pinch salt, 3 egg yolks. Mix well together, then add the whites of 3 eggs, beaten until stiff. Bake in a moderate oven for 45 minutes. Potato Fritters. —Chit some rather large, colt?, boiled potatoes into M inch, slices. Spread a mixture of hard-iboi'led egg flavoured wit!) curry, salt and pepper on one slice and sandwich together. Tip each sandwich in a good Frying batter and fry in boiling fat until a golden colour. Drain well and serve with grilled bacon. (Continued at foot of next cohr.n :)

Apple Gingerbread.—Beat % cup margarine with 1 cup brown sugar f.o a cream, add 1 well beaten egg and \ teaspoon vanilla essence. Sift 2 cups flour, 1 teaspoon ground cinnamon, Vo teaspoon ground cloves. 1 teaspoon ground ginger, pinch salt. Dissolve 1 teaspoon soda in M cup hot water or milk, add flour, etc. to butter mixture, then 1 cup chopped walnuts and IV2 cups apple puree. 1 cup raisins, and., if liked, 1 cup chopped dates. Mix. a}! well together, place in a well-greas-ed and floured shallow tin and bake in a moderate oven tor 2(1 minute.-*, Cut into squares and serve with boiled custard.