CHILDREN ASSIST THE S.P.C.A.

Sun (Auckland), Volume 1, Issue 113, 3 August 1927, Page 5

CHILDREN ASSIST THE S.P.C.A.

For several years the pupils of Hill Top Private School have taken a very keen interest in helping the S.P.C.A., and have collected among themselves quite large sums. This year they had their animal week at show time, so as to give their subscriptions toward the stall, that the society had for the ten days of the show. A very small but enthusiastic lover of animals, little Miss Helen McCormick, quite unaided orag;nised a little bazaar and entertainment at her mother’s residence, “Rockwood,” Mountain Road, last Saturday, which proved a wonderful success, and brought in the sum of £3 10s. Four pretty stalls, sweets, work, etc., were arranged in one room. Buying was very brisk and in a very short time the small stall-holders had sold out, while their boxes looked brimming with pennies and silver. Then the guests repaired to the large drawing-room,- paying 3d entrance to the performance of The Sunbeam Society Eentertainers.” At the far end of the room, bright curtains hung, and on being pulled apart, revealed a pretty with the little performers ready for their programme, which consisted of recitations, dancing and songs. One tiny tot of three was quit* a star attraction. There were no waits between the turns and everything was arranged entirely by the children themselves. Quite a large audience enjoyed every item and there were many encores. Among tli small guests helping were Nancy and Rich Bamford, Jocelyn Hesketli. Ruth Wilson, Rosemary Frater, Kathleen and Margaret Elliott and Helen McCormick. Afterwards afternoon tea was dispensed and the children played games land charades. Everyone enjoyed their I afternoon, combining pleasure with 1 quite substantial help for the S.P.C.A.

COOKED OYSTERS Uncooked oysters are more or less a luxury, but many appetising dishes can be made with the cheaper cooking variety. ; FRIED OYSTERS Clean and beard the oysters, drain them and dip in good batter. Fry in deep fat to a golden brown, and serve with lemon; or, for a dozen oysters, melt a tablespoonful of buter in a frying-pan and shake the oysters in it over the fire until they are brown. Add seasoning, some thin slices ot lemon and a teaspoonful of chopped parsley, and serve at once. BAKED OYSTERS Keep the deep sides of the oyster shells and place an oyster in each. Make a sauce with a teaspoonful of piquant sauce, the juice of a lemon and a small clove of garlic, finely crushed. Cover the oysters with the sauce, cover with buttered crumbs and bake in . moderate oven for half a:n hour. OYSTERS ON TOAST Place each oyster on a neat square u. toast, dust with pepper and salt, arm bake. Serve with melted butter, twhich has been added lemon iuict seasonings and a suspicion of cayenne * * * For a tailored suit, gamefeather tweed or Shetland homespun are alikeunbeatable. They repay their cost. And there are tweeds for which it is claimed that they are thorn-proof! Handbags are growing in size and beauty. One quaint variety is in the shape of a little bolster. * * * The newest pearl embroideries are silvered. They have a delightful look on filmy dance frocks and accord well with chiffony black frocks. • * * * An odd fashion, luckily confined to a few, is to have the shingled head Builds you up keeps you fit and j vigorous through the winter months. ! —K.P. Extract of Malt. 4

plain in the daytime and curled at night. Expensive! Pieces of semi-precious stones and amber, linked together by gold or silver, are replacing the hitherto prevalent bangle and bracelet. And earrings are not nearly so much worn. The sleeveless cardigan is a serious rival of the ordinary jumper where sports suits are concerned. For autumn wear it is both practical and becoming. A high collar that does not meet in front and through whose centre is slotted a wide ribbon that ties at one side, is a novelty of the moment. Such collars usually accompany waistcoat “fronts.”