PADDY’S MARKET

Sun (Auckland), Volume 1, Issue 107, 27 July 1927, Page 4

PADDY’S MARKET

AT TE AWAMUTU With the object of raising funds for the construction of a district hall, the ladies of the Ohaupo Hoad and surrounding districts held a most successful Paddy’s Market in Te Awamutu on Thursday last. Close upon £SO was realised. The list of prizewinners is as follows, the names of the donors of the gifts being shown in parentheses: Birthday cake (Mrs. Goodwin): Winning number 232, Mrs. Mills. Box of chocolates (Mr. T. Davis): Winning number 267, Mr. P. Bonham. Tray and flower stand (Mrs. Jary): Winning number 340, Mrs. T. G. Grigg. Cake (Mrs. Elliott): Length of string 23 yards 5 inches, Mr. C. Carthy. Cake (Mrs. Tye): Winning number 170, Mr. N. Rigden. Sugar and cream service (Mrs. Cavanagh): Winning number 177, Mr. A. A. Reese. Cake (Mrs. G. E. Churches): Weight 4Jlb., Mr. Parker. Kitchen trousseau (Mrs. C. North): Mr. W. Jeffery. Bathroom set (Mrs. Philip): Mr. D. Thompson. Toilet set (Mr. L. G. Armstrong): Mr. W. Jeffery. Lamb (Mr. C. North): Weight 119£1b., Mr. H. Allen, Kihikihi. Turkey (Mr. S. G. Grigg): Weight B£lb., Mr. W. Hope. The ladies’ committee consisted of Mesdames Grigg, chairwoman, North, secretary, Elliott, treasurer, Bailagli (2), Bennett, Cavanagh, Emmett, Goodwin, Jary (2), Mathews, Monoghan, O’Connor, Selmour, Sutton (3), Turney, Parker and Wilson. HUNTLY NOTES Sister Ethel Swayne, who lias been in charge of the Huntly Hospital since it was opened, is leaving for Te Kuiti to-morrow (Wednesday) to take charge of the hospital there and her successor. Sister Hilditch, has already arrived in Huntly to take over. The departure of Miss Swayne will be much regretted, as she has endeared herself not only to patients, but to the public alike, but a wider scope for her talents presenting itself, that lady has accepted the transfer to the King Country institution. “LITTLE TIME” TROUSSEAUX In my family there is a sad story of a great aunt who in her youth was affianced to a young man who one day received a sudden call to take up an appointment in the East Indies. Elated with the news, he sought out the lady and implored her to pack her traps forthwith and go with him as his bride. After the manner of the Early Victorians, she was obsessed with thoughts of a trousseau. Such headlong speed appeared to her nothing less than profanity. She must have at least four months to prepare her trousseau. She must follow on later. So she remained behind to collect her frills and furbelows—with the result that the young man fell victim on the voyage to the charms of a vamp. And so the great-aunt died unwed. Perhaps a story like this has led to the modern fashion of choosing a trousseau in the course of an afternoon or so. The manageress of a fashionable atelier tells me of brides who procure their entire wedding outfit beneath the same roof, and all, so to speak, at a single sitting. One assistant accompanies them on the round, so that she has a very clear idea of what is needed, and can “match up” with great intelligence and understanding—an important point. The busy girl of to-day, accustomed to buy everything “off the hook,” has no use for lengthy fittings and deliberations. She chooses the shop that approximates the most nearly to her style, and then gets to business. It is a time-saving, strain-eliminating method and much to be applauded. M.L. WHITE HOUSE PUDDING Half a lb. of finely-chopped suet, 3oz. of flour, 3oz. of castor sugar, 2oz. of dried cherries, 4oz. of apricot jam, 2oz. of candied peel, 4oz. of breadcrumbs, 4 eggs, milk or cream. Well beat the eggs and make them up to half a pint by the addition of milk or cream. Mix in all the other ingredients and boil for 2£ hours. Serve with whipped cream.