SUMMER JAZZ

Sun (Auckland), Volume I, Issue 204, 17 November 1927, Page 9

SUMMER JAZZ

THE CABARET BY THE SEA There are said to be people in Auckland who hold the old-fashioned view that dancing is a pastime for frosty winter evenings. These people don't know jazz and don’t know about Dixieland Cabaret. For Dixieland is just as popular a rendezvous in the middle of summer as it is in the depth of winter. The reason for this, of course, is the location.

What cooler spot for a summer evening’s outing can compare with the seashore at Point Chevalier? The soft breezes from the lovely Waitemata are wafted right on to the dancing floor and mix with the enticing strains from the Famous Internationals Orchestra,] Under such circumstances jazzing is never a tiring effort, but rather a delightfully refreshing pastime. Then there are light refreshments to one’s heart’s desire —ices, sundaes, ice-cream sundaes, iced drinks and what not. Yes, undoubtedly, Dixieland Cabaret by the Sea is a cool and comfortable place. COOLING ORANGE DRINKS WHAT TH£Y CONTAIN “Real Orange Juice for Sale Here” How many Aucklanders have slaked* their thirst on a hot day at one of our streetside orange counters? Thousands, and possibly hundreds of thousands. Yet few ever give a thought to the making of these delicious drinks. When the ordinary person makes an orange drink he is content with squeezing out the natural juice. This chemically consists of oil of orange, water and sugar—nothing more. Now the rhind of an orange also contains this oil of orange, and when this oil is extracted and mixed with its proper amounts of sugar and water, additional quite good orange juice is obtained. This discovery made the real orange drinks we know commercially possible. A machine is used to pulp the whole orange—the natural orange juice is saved, sugar and water added to the oil of orange from the rhind. and there it is, comforting many a thirsty soul on a summer’s day. More than that these drinks do the really valuable summer time work of cleansing the blood and cooling the whole system. FRUIT BAVARIAN CREAM Here is an unusual recipe for a fruit dish that is both cool, tasty and nourishing. Required:—l level teaspoon gelatine, 4 cups cold water, 1 cup fruit juice and pulp, 1 tablespoon lemon juice, pinch salt, 1 cup whipped cream, h cup sugar. Soak gelatine in cold water 5 minutes. Add fruit juice and pulp (use peaches or any preferred fresh or canned fruit). Add sugar, and when dissolved and mixture begins to stiffen, beat and fold in cream. Turn into wet mold and allow- to set. When Arm turn« out of mould and garnish w-ith peach halves or any fruit.