IN TOWN AND OUT

Sun (Auckland), Volume I, Issue 212, 26 November 1927, Page 20 (Supplement)

IN TOWN AND OUT

' KIK®

NOTES Archbishop Averill and Mrs. Averill returned to Auckland this morning | after a visit to Wellington and Wanganui. Miss Peggy Griffiths, of New Plymouth, left for England by the Kuapehu this morning. Mrs. G. A. Cooke arrived from Well-

ington by the Limited this morning. Mr. and Mrs. IT. Campbell were passengers from "Wellington by the express this morning. Mr. and Mrs. C. J. Craig left for the South last evening. Mr. and Mrs. J. Kenealy are leaving Remuera for an extended visit to the South Island. * * * Commander J. H. Godfrey, It.N., and his family have taken Mrs. J. Kenealy’s residence at Remuera during the period of his appointment to 11.M.5. Diomede. Mrs. Fred Dawson, of Stanley Bay, is visiting her daughter, Mrs. Gardiner, in Christchurch. Miss S. Holmes has returned to Auckland a visit to Dunedin. Mrs. S. Heather*, of Te Puke, is the guest of Mrs. Farquhar, Hamilton. Mrs. A. P. Smith and Miss Smith, of Wellington, are visitors to Auckland. Miss Phyllis Phillips has arrived in Wellington to join the Corinthic for Southampton. AN ENGAGEMENT The engagement is announced of Alma, elder daughter of Mr. and Mrs. G. Dickinson, Dinniss Avenue, to Eric Basil, only son of Mr. G. Dean and the late Mrs. Dean, of Auckland, late of Paeroa. METHODIST WOMEN’S GUILD The annual meeting of the Methodist Women’s Guild, Otahuliu, was held recently a.t the residence of Mrs. T Clements. There was a large attendance of members, over which Mrs. E\ Greenwood presided. The balance sheet a.nd report were very satisfactory and disclosed a good year’s progress. The following officers were elected for the ensuing year: President, Mrs. F. Greenwood; vice-presidents, Mesdames Shepherd and Paine; secretary, Miss Wallace; treasurer, Mrs. Taylor.’ . vei *y pleasant afternoon was spent in listening to a programme of musical items and a dainty tea was served by Mrs. Clements. ICED COFFEE To make.—Grind the coffee just betore making if possible. Where no coffee mill is available buy freshlyground coffee. Allow a full tablespoonful of ground coffee to each halfpint of water. Put the required amount of coffee and the water ("boiling) into a pan, bring to the boil, draw the pan to the side of the fire, and add a few drops of cold water, then boil up again. Repeat this process twice more, stirring the top of the coffee lightly with a spoon. Let it settle, then strain into a large jug. To each quart allow a pint of milk and a pint of cream or unsweetened condensed milk. Sweeten to taste, and when cold embed the covered jug in a pail or tub Filled with ice and freezing salt. Cover all with a blanket and leave until required. The coffee should stand in ice at least three hours before using. Serve in cups or small glasses, and where possible top with a teaspoon! of whipped cream.

SURPRISE PARTY A delightful little surprise party was taken to the residence of Mr. and Airs. Preston Chambers, in Epsom Avenue, on Thursday evening by a number of young folk, who were made very welcome. They spent a pleasant evening in dancing and playing billiards. Mrs. Chambers wore an attractive frock of beige georgette inset with

coffee-coloured lace when receiving her young guests in the prettily flowerdecorated rooms. Among those present were: Miss Marie Jones, in a frock of geranium pink crepe de chine. Miss N. Jones, in a rose shot taffetas frock. Miss D. Molloy, frock of pleated blue georgette. Miss Dot Wilson, frock of gold lace and flame georgette. Miss Joan Hudson, lavender georgette and pale grey ninon overdress. Miss Doojo Shrewsbury, frock of white crepe de chine and French embroidery. Miss Margaret Rainger, figured lame frock. Miss Ailsa Howard, frock of mauve and pink lame. Miss Kona Fenton, forget-me-not blue taffetas frock. Miss Gwen Richards, frock of Pompeian rose crepe de chine. Miss Molly Richards, satin frock of mulberry shade. Miss Molly Mitchelson, blue frock of panne velvet. Miss T. Andrews, iris mauve taffetas frock. A SEASONABLE FRUIT SALAD Take equal quantities of strawberries, cherries, white and red currants. Remove the stalks and wash the fruits in a colander. Stone the cherries. Arrange the fruits in layers in a dish, with castor sugar sprinkled over each layer. Decorate with whipped cream, put through a forcer, and hand more

Note.—This looks pretty served in glasses with a little whipped cream on the top.