PLUNKET SOCIETY BALL

Sun (Auckland), Volume 1, Issue 83, 29 June 1927, Page 4

PLUNKET SOCIETY BALL

A BRIGHT FUNCTION The efforts of the Ohakune Plunket Society, were marked with great success at their plain and fancy dress masquerade ball held in the Town Hall. The attendance was a very large one and included visitors from Raetihi, Pakahi, Makaranui, Rangataua. and elsewhere. The decorations in the hall and on the stage, which had been converted into a charming lounge for the use of non-dancers, were very artistic. The music was supplied by Woodlock’s orchestra and was exceptionally good. In presenting the prizes for the various costumes, his Worship the Mayor, Mr. G. J. Goldfinch, congratulated the winners upon their original costumes. The winners were as follow: Fancy Dress: Spanish Lady, Miss Churton. Fancy Dress: Rambling Roses, Mrs. Cottier. Most Original: Crossword Puzzle, Miss M. Dwyer; Shell Bowser Pump. Miss N. Snooks.

Best Dressed Couple: Ruination and Mr. Pickwick, Mrs. Fitzgerald and Mrs. Guilder.

Consolation Prize: Italian Girl, Miss Kingston.

SEASONABLE DRINKS (By ROSAMUND.) Before turning out into the cold to motor home from a party, could there be a more popular notion on the part ot the hostess than to provide an old-style hot drink for her departing guests? Equally acceptable, too, are such drinks on arriving home out of the cold. Moreover, does anything make a man happier at this time of the year than the means at hand for mixing a bowl of punch? Let us begin with that.. Hot Punch The ingredients required are 5 pint of rum, £ a pint of brandy, £lb. of loaf sugar, 1 large lemon, £ teaspoonful of nutmeg, 1 pint of boiling water. Method; Rub the lemon over the sugar until it has absorbed all the yellow part of the skin, then put the sugar into the bowl, and the lemon juice (free from pips) and mix these two ingredients well together. Add the rum, brandy and nutmeg. Mix thoroughly again and the punch is ready to serve. Bishop This is an old Oxford recipe for “Bishop” which might well be enjoyed in any country! Make several incisions on the rind of a lemon, stick cloves in these and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace and allspice, with a race of ginger, into a saucepan with half a pint of water; let it boil until it is reduced to one-half. Boil one bottle of port, burn a portion of the spirit out of it by applying a lighted spill to the saucepan; put the roasted lemon and spice into the wine; stir it up well and let it stand near the fire for ten minutes. Rub a few knobs of sugar on the rind of the lemon, put the sugar into a bowl or jug with the juice of half a lemon (not roasted), pour the wine into it, grate in some nutmeg, sweeten to taste, and serve with the lemon and spice floating in it. Cambridge Milk Punch To an elder generation the appeal of Milk Punch must still be irresistible. To make it: Throw into two quarts of new milk, the very thinlypared rind of a fine lemon and half a pound of good sugar in lumps; bring it slowly to the boil, take out the lemon-rind, draw it from the fire, and stir in quickly a couple of wellwhisked’ eggs which have been mixed with less than half a pint of cold milk and strained through a sieve; the milk, of course, must not be allowed to boil after these are mixed with it. Add, gradually, a pint of rum and half a pint of brandy; mill the "punch to a froth and serve it immediately in warm glasses. Variations on this Milk Punch are to omit the lemon rind, although this is not generally thought an improvement. Some, also, prefer to use the yolks of three or four eggs, instead of the two whole ones. Besides these somewhat “heady” and expensive drinks, there are many ways of “mulling” port wine, claret or home-made wines, that can be utilised in the service of good cheer by the enterprising and economical. An emergency iron for pressing small articles can be had in a few minutes by boiling an inch -of water in a small, smooth, flat-bottomed saucepan (which must be perfectly clean, of course).