FAREWELL PARTY

Sun (Auckland), Volume I, Issue 192, 3 November 1927, Page 5

FAREWELL PARTY

X successful farewell party was ?iven by Mrs. M. Paterson to Messrs, p, Johnston and J. Stanley prior to their departure for Sydney. During the evening dancing was indulged in and a number of amusing games and competitions helped to pass the time in a mer ry manner. On behalf of the hostess Mr. Paterson presented the guests of honour with a gold-mounted fountain pen. After a dainty supper was served a very pleasant evening was terminated by the singing of “Auld Lang Syne.” Among those present were: Mrs. M. Paterson, who wore a frock of black crepe de chine. Mis* D. Rhodes, rose blush satin, relieved with silver diamante and tulle. Miss M. Woodcock, wistaria mauve crepe de chine frock. Miss E. Hawke, nasturtium chiffon velvet. Miss E. Rhodes, ecru lace frock, with mauve satin. Miss E. Woodcock, lettuce green georgette frock. Miss M. Johnston, primrose taffetas ftock. Miss M. Richards, hyacinth blue charmeuse satin. Miss M. Rhodes, mignonette green crepe de chine. Miss H. Woodcock, crocus mauve crepe |e chine, with silver relief. Miss K. Reid, rose pink georgette frock. Miss M. Stevenson, delphinium blue tmbossed georgette. Also.—Messrs. P. Johnston, M. Paterson, S. Bowen, K. Knight, B. Burns, J. Stanley, C. Roberts, H. Jordan, W. James, N. Roberts, J. Wedgwood, R. Ratten and J. Schmidt. THE KITCHEN CORNER Beef Roll Here is a recipe from a Scottish ncusewife renowned for her extraordinary appetising meat dishes. Beef roll a one of those perfect supper savouries that seem to “belong” to the accompanying salad! Take one pound of best quality steak, one pound of bacon, neither too fat nor too lean, three eggs, three breakfastcupsful of finely-grated breadcrumbs and the usual seasoning, together with a tablespoonful of Worcester sauce. Mince the meat and pour in the three eggs, whole. Do not beat them. Then add the breadcrumbs and other ingredients, and mix well. Put into a pudding basin, cover with greased paper, »nd steam for three hours. When cold, the beef roll is beautifully glazed over with jelly, and cuts into the most appetising slices. Do not turn it out of the basin until it is really cold. Fromage En Surprise Take half a pint of cream (or milk), two ounces of flour, four ounces of grated parmesan or Cheddar cheese, ind three eggs. Mix the ingredients and stir over the fire until quite thick; then spread the paste out to a thickness of about three-quarters of an inch. When cold, cut into rounds with a snail cutter, dip each round into egg and breakcrumbs, and fry in fresh lard. Serve very hot. Half this quantity for two persons. Fruit Punch Mix together one pint of juice from a tin of apricots, the juice of five oranges and five lemons, one pound grated pineapple, half a pint of cold tea, one quart of plain water or one Quart of mineral water, whichever you choose. Stand on ice and serve very cold. This is a delicious drink for dance refreshments.

A feature of French dress that invariably appears to excite the admiration of visitors is the chic of the woman *ho is no longer young. I fancy one the main reasons for this mature smartness is the Frenchwoman’s subtle appreciation of the fact that while Touth may carry off pretty cheapness ‘Wits well, middle-age must console itsclr with less variety and concentrate J|J one or two really good ensembles, ’[ttn a note of quiet distinction. And cnat quiet distinction is never a cheap •'-'quisition. The “new young” Parisiane never makes the mistake that it S h: S °.. eas y hi make in these days of ni<T» beauty culture and comnii, i° n care * She never cherishes the on that the new youth, however . * . preserv cd, wears the aura of the that article * She knows infallibly J, v « 18 emphasised most flatteringly *iui* ? a * on ® may call mature simv at . “Ut that any attempt to cultiin it« u sart orial artlessness of Youth cheyday must spell ruin to the erest cammiflnofl