A PLUNKET DANCE AT TAITA.

Hutt News, Volume 3, Issue 6, 3 July 1930, Page 2

A PLUNKET DANCE AT TAITA.

A very successful dance, under the auspices of the above Society, took place in the Taita Hall on June 18t8i.

The stage was decorated with hydrangeas and autumn leaves whito the saasper talbles were Charmingly decorated, with mauvo and pink linerias and xnaiden-hair fern. The "Begent" Oreestra was responsible for tie excellent. music and Mr. Langley Braddoek was the M.C. A :short programme pro- - vided a pleasant innovation, the following ladies and gentlemen contributing:—Mrs. Burgess, song; humouTous recitation, Mr. Muir; and an exhibition dance by Miss Spiller and Mr. McGregor. Mrs Burgess and Mrs. D. McArthuT were in charge of the supper. Among the ladies present were:—Mesdames H. Foley, black satin beaute; Kitchner, navy blue lace over ibeige satin; Sundgreen, green mariette, Hoggard; figured niifon and gold emibroidered net; Meadows, black, beaded frock wifcii grey chenille velvet coat; Wilson, black georgette; Culliinore, lemon georgette; Burgess, brown morocain; BTiteh, Jblack and white crepe-de-chene; MeArthur, floral" ninon; Olegg, floral chenille velvet; V. Berthel3en, mauve cihenillo georgette; Jackson, apricot taffeta; Fuge, midnight blue satin; Diamond, white crepe-de-ehene; Martin, pale blue georgette; Langley Braddock, blue lace Howard', blue sequin net over gold. Misses Hitch, pale salmon pink mariette; Woodcock, pink floral tissue over satin; Burgess, pale green crepe:deehene; Butgess > apricot marietto; Johnstone, pink satin; Mabey, pale blue georgette; Babinson, pale green g^t^m gette; Kitchener, floral crepe-de-chen£f»v- r Cade, mauve chiffon velvet; Bartisih, pink taffeta and lace. Among the gentdemen present were Messrs Clegg, Foley, Jones, CuHimore, Walters, Mullins, Hewer, Meadows (2), KitcheneT, McArthur and Burgess. Apple Cream.—-Half pint cream, 1£ lb apples, grated rind of a lemon, some chopped almonds. Stew the apples with half cup water, 2 tablespoons sugar and ; the lemon-rind, When cooked; rub through a sieve, and when cold stir lightly into fhe cream. It may "be .coloured with cochineal if desired. Pile in a glass dish and garnish with a little apricot jam or red-currant jeHy and sprinkle th« chopped aimonds over the top. ' .-. ■■%■'■