VICTORIA LEAGUE

Sun (Auckland), Volume 1, Issue 80, 25 June 1927, Page 18

VICTORIA LEAGUE

EVER READY COMMITTEE At the last meeting of the Victoria League Ever Ready Committee donations were sent to the following organisations as a result of the steady sale of the Victoria League cookery book, ‘‘Tried Recipes :—Animal Welfare Society, Methodist Mission, Airedale Street, for down and outs; Queen Victoria Association for Maori Girls; a donation toward a scholarship; Protection of Women and Children Society, and Sister Esther for her work among the poor, on account of the recent successful canvassing of Mr. Brown Guymer in the Whakatane and Rotorua districts.

MISS ELEANOR MILLER, the daughter of Mr. and Mrs. E. V. Miller, ol “Lakeham ” Upland Road, Remuera. Miss Miller is playing in “The Cassilis Engagement” by St. John Hankrn, a play that is now well under rehearsal by the Little Theatre Society. —Tornquist Photo,

A CHARMING PARTY Mrs F. C. Hawley, of Carlton Gore Road, was the hostess at a delightful little party given in farewell to .Mrs. A. P. O’Callaghan, of Sydney, who has been visiting New Zealand, and returned to Sydney by the Marama yesterday. Mrs. Hawley's guests included the following: Mrs. A. P. O’Callaghan, Miss Betty WalkdfcA Miss Myra Forbes, Miss Edna Herrick, Miss Phil Hawley, Mr. Bernard Hodgson, and Mr. and Mrs. George Taylor. A pleasant evening was spent in listening to a number of musical items and in plaj’ing bridge. A BRIDGE PARTY Mrs. Gordon Lennox, of Remuera, gave a most enjoyable bridge party on Thursday evening in farewell to Mrs. Eugene Smith, who left by the Marama for Sydney yesterday. Bright autumn flowers lent their colourful beauty to the drawing room, where the guests were received by Mrs. Lennox. Among those present were: Mrs. Eugene Smith, Mrs. Smeeton, Mr. and Mrs. Baker, Mr. and Mrs! Hammond, Mr. and Mrs. Johnson. Mr. and Mrs. Gee, Mrs. McDonald, Mrs. Cahill, and Miss Johnson. APRICOT CREAM CAKE Ingredients: Three ounces of sugar, three eggs, four ounces of flour, two ounces of butter, some grated lemon rind, a tin or bottle of preserved apricots, one gill of cream, some chopped pistachio nuts. Whisk the eggs and sugar together to a thick froth; add the sifted flour and the grated lemon rind, and stir in the melted butter. Pour the mixture into a greased tin and bake in a moderate oven for half an hour. When cold cut in halves like a sandwich cake; drain the preserved apricots, mash them and add more sugar if required; spread a layer on one half of the cake and press the other half on top. Whip and sweeten the cream, pipe it on the top of the cake, and sprinkle with chopped pistachio nuts. A pad of glass-paper folded with the rough side out and placed between the clamp and the table before screwing up a mincing-machine will hold it securely in position.