IN TOWN AND OUT

Sun (Auckland), Volume I, Issue 301, 12 March 1928, Page 4

IN TOWN AND OUT

'/§mth\ L KIK®

NOTES Mrs. K. C. Norwood, of Auckland, is visiting Timaru. * » * Mrs. Maurice Cha.rrihers, of Hastings, is a visitor to Auckland. • * * Mr. and Mrs. Glen Ford are at present staying at Takapuna. ** . * Mr. and Mrs. J. Samuels, of Auckland, are visiting Christchurch.

* » * Mr. and Mrs. E. Todd, of-Auckland, are at present visiting Timaru. Hr. and Mrs. J. L. Brandt are through passengers by the Niagara.

Miss A. Yonge is the guest of Mrs. Yonge at Thorne’s Beach, Takapuna.

Mr. and Mrs. T. L. Sperring, of Wanganui, are staying at Star Hotel.

Sir Charles and Lady Campbell, of Christchurch, are leaving this week for England.

Sir Harry Carr and Lady Carr arrived from Australia this morning by the Niagara. • * *

Commander and Mrs. G. Dennistoun, of Christchurch, are leaving by the Ruapehu for England.

Commander C. Hayman and Mrs. Hayman arrived from Sydney this morning by the Niagara. « * •

Mrs. Edward Bates, of Melbourne, arrived by the Niagara to-day. She will stay with Mrs. McK. Geddes.

Mr. and Mrs. W. G. ; .Geddes were among the passengers who arrived by the Niagara this morning from Sydney. ♦ * *

Mr. and Mrs. Andrew M. Paterson, of Remuera Road, have returned after a holiday visit to Dunedin and Christchurch.

Lieutenant-Colonel R. Stewart and Mrs. Stewart were among the passengers who arrived this morning by the Niagara from Sydney. '

Mrs. W. Murray, who has been visiting Christchurch, is now in Auckland, where she will stay for some months before returning to London.

Miss Haseldene, of Helensville, is visiting her sister at Onehunga, having come to town to be present at the reunion of the Old Thames Girls.

Mr. and Mrs. H. Christie and their daughter, Miss Aidee Christie,' who have been living in Auckland for some time, have returned to Napier.

The Hon. J. A. Hanan, M.L.C., and Mrs. Hanan arrived' from Wellington by the Limited this morning. They will leav© to-morrow by the Niagara on a tour of America and Europe.

Miss Maisie Pratten, who is accompanying her father, the Hon. H. E. Pratten, the Australian Federal Minister of Customs, on a visit to New Zealand, arrived by- the Niagara this morning.

The marriage took place in Melbourne recently of Miss Floie Allen, the musical comedy actress, to Mr. Guy Littler, of Newcastle, New South Wales. It is Miss Allen’s intention, it is stated, to retire from the stage.

Captain Oliver Lyttelton, D. 5.0.. M.C., and Lady Moira Lyttelton are through passengers on the Niagara, on their return to England. Lady Moira was a daughter of the Duke of . Leeds, and during the war did V.A.D. work.

Mrs. Wilson and Miss D. Wilson, of Cashmere Hills, Christchurch, have arrived in Auckland to farewell Mrs. J. B. Wilson, who leaves this week for Europe. Miss Wilson will accompany her brother as far as Honolulu,-where she intends spending some months.

Mrs. George Goddard arrived in Auckland by the Niagara this morning from Sydney with her husband, the associate editor of the “Evening News.” Mr. and Mrs. Goddard are on their way to Europe. Mrs. Goddard was formerly Miss Eve Thomson, at one time a resident of Auckland.

Mr. and Mrs. I. Booth, of Sydney, Mrs. M. Abbott, of New South Wales, Mr. and Mrs. R. G. Stewart and Misses S. and P. Stewart, of Canada, Mr. and Mrs. K. Salisbury, of Chicago, and Mr. Mrs., and the Misses Mounsley, of Liverpool, are guests at the Grand Hotel.

IN SILVER TULLE AND SATIN WITH ROSE-CLAD ATTENDANTS PARKER—WASTALL When Miss Marcella Wastall, of ! Sydney, became the bride of Mr. H. Leslie Parker, of Suva, Fiji, at St. Benedict’s Church, last week, she chose a charming frock of ivory georgette, worn over silver lame. The straight tunic was caught on the waist with a large tulle bow and corsage spray of orange blossoms, and panniers of tiny ruffled frills of georgette opened over a skirt of sheer silver. An exquisite filmy veil caught at the head with a circlet of orange blossom fell in wave after wave of billowy tulle, forming a long train. In addition to a beautiful shower bouquet the bride carried a prayer book, the gift of the Sisters of St. Benedict’s. Her attendants, Misses Mina and Kitty McKay, wore dainty frocks of wild rose taffetas with bouffant skirts and floral sprays of rose and silver. Their quaint little hats were of wild rose tulle with long streamers, and each carried a bouquet of toned pink and mauve blooms. Mr. C. Washer was best man and Mr. L. White groomsman. At a reception held at Holly’s, Mrs. L. White, sister of the bride, received the guests in a graceful gown of cham - pagne marquisette, with panels of Chantilly lace and eenture of scarab blue velvet, with which was carried a posy of mauve and blue flowers. Among those present were: Mrs. A. White, black ensemble of mariette with orchid relief. Mrs. E. Short, black frock of san toy relieved with ecru lace. Mrs. D. Parker, model of rose du Barry crepe, alonza, faced with Oriental crepe de chine. Mrs. George Goodsell, ivory georgette frock with centre of roses. Mrs. T. Wederell, black gown of crepe de chine, with floral ninon relief. Mrs. C. Washer, Hong-Kong, frock of storm-grey satin faconne, with raised motifs of pastel pink design. Mrs. P. Shugrue, frock of wistaria mauve patterned Canton crepe. Mrs. A. Vear, geranium crepe de chine gown with touches of black. Mrs. H. Sutcliffe, black frock of bengaline shaded with variegated folds. Miss Lily Brewer, frock of eau de nil mariette, with finely-pleated skirt. Miss Jessie Morgan, reseda green gown of crepe de chine, with floral touches. Miss Olga Clarke, silver lame with skirt of coral tulle and silver lace. Miss H. Robei’tson, beige rose frock of crepe de chine. j* Miss Iris McKay, tango chiffon velvet frock with shoulder and waist posies of toned flowers. Miss Jean Morgan, frock of shell-pink lace worn over crepe de chine. Miss Betty Wilson, coronation red frock of georgette. The Rev. Monsignor Ormond was the officiating clergyman. When the bride left later to spend a brief honeymoon at Rotorua before sailing for Suva, next week, she wore a dainty gown of. Wedgewood blue bengaline relieved with silver grey crepe de chine. Her hat was a smart model of blue crinoline with grey velvet. BELMONT SCHOOL FAIR Marquees were erected in the Belmont School grounds on Saturday afternoon, and the lawns and school hall were thronged with parents and friends of the pupils, who came in their numbers to purchase the variety of goods which were on sale. It was the occasion of the school fair, and the function was a particularly successful one. During the afternoon a dainty tea was served by the teachers and pupils. Stall-holders were as follows: Children’s stall, Miss Daines and Miss Davidson: sweet stall, Mrs. H. Francis and Miss K. Restall; cakes, Mrs. Julius Williamson, Mrs. W. Forrest Marshall and Mrs. J. E. Close; refreshment stall, Mrs. Woodward, Miss Cockburn and Miss Harrison; novelties, Mr. Dryland and Mr. J. Nettleton; afternoon tea, Mrs. F. Gaudin, Mrs. Corner, Mrs. Chambers, Mrs. A. Edwards, Mrs. R. Harrison, Mrs. J. Nettleton, Mrs. Bond, Mrs. Mackay and Miss R. Strong.

PATERANGI FUNCTIONS GIFT AFTERNOON In the Paterangi Hall last Wednesday a number of friends of Mrs. H. Norton gave a gift afternoon as a token of their esteem and practical expression of sympathy for her in the loss she sustained recently in the demolition of her home by fire. The gifts were in the nature of linen and china, and a number of good and useful articles were presented and gratefully accepted. Mrs. Norton especially appreciated the sentiments that prompted the gifts. A dainty afternoon tea was dispensed and a pleasant time passed in competitions and social chat. The winners of the competitions were Mrs. Oldham and Mrs. T. Davis respectively. The Ngahinapouri School tennis team visited Paterangi to engage in a match with the Paterangi School team. The result was a win for Paterangi by 12 sets to 4. The visitors were entertained to afternoon tea and the sport was thoroughly enjoyed by both teams. COMING-OF-AGE PARTY The coming of age of Miss Edna Parker, eldest daughter of Mr. and Mrs. Chas. Parker, of Hairini, Te Awamutu, was celebrated at the Parish Hall on Friday evening. The hall was prettily decorated with lavender and pale pink streamers suspended from the walls. Over 150 guests were present, and were received by Mrs. Parker, who wore a black beaded frock over black satin.

Miss Parker’s dress was of Early Victorian fashion in white satin, with a white ninon bertha relieved with an apricot petalled hem. Mr. P. C. Grace proposed the toast of the guest of the evening, and congratulated Miss Parker on having attained her majority. Mr. Chas. Parker responded on behalf of his daughter, and handed her a large chocolate key amid applause. A very happy time was spent in dancing to excellent music, extras being supplied by Miss E. Gerrand and Mr. J. Lawton.

ENGAGEMENTS The wedding: will take place during Easter week of Jean Bestic, only daughter of Mr. and Mrs. H. R. J. Short, of Lochiel Road, Remuera, and Harold Edward Bright, only son of Mr. and Mrs. P. A. Doeherty, of Burwood Crescent, Remuera. * * * The engagement is announced of Ruth Knox, elder daughter of Mr. and Mrs. J. Mairs, of Owens Road, Epsom, to Trevor James, only son of Mr. and Mrs. A. E. Sainty, of Bridgewater Road, Parnell, Auckland. FOR FOLKS WHO NEED EXTRA CASH We offer you the greatest opportunity of your life. But you must be ambitious men and women. We want more workers to help us supply the steady demand for Liberty Sweets. The work is easy—pleasant and dignified—and your time is your own. You work at home—no machinery required. We pay you liberally for results, whether you have one or two hours a day to spar«;. • We send you free Case of Goods to commence. If you want extra money do not delay. MAIL THE COUPON TO-DAY. LIBERTY CONFECTIONERS COLLEGE Hannah’s Buildings, Lambton Quay, .WELLINGTON. I am interested in your “Cash Plan” for more money—please tell me more about it. N ame Street Town 12-3-28.—A.S.

FOR MEATLESS DAYS Stewed Cucumbers Cucumbers, 2 tablespoonsful butter. 2 tablespoonsful flour, 2 egg yolks, 1 cupful stock or gravy, salt and pepper, grated nutmeg, toast. Select rather large cucumbers, peel them, cut Into convenient sized pieces, and scoop out the seeds. Cook in boiling salted water until tender, drain, then place in a saucepan with butter and flour. Add stock o.r gravy and simmer the whole for 15 minutes. Season with salt, pepper, and a little grated nutmeg, and just before serving stir in the egg yolks. Pile high on slices of toast and serve at once. Fish Croquettes Required: Jib cooked fish (.boneless), £oz butter, loz flour, £ gill milk, £ gill fish stock, 1 teaspoonful chopped parsley, 1 teaspoonful anchovy essence, egg, crumbs, frying fat. Remove all skin and bone from the fish before weighing it. Chop it coarsely. Melt the butter in a saucepan. Stir in the flour smoothly. Add the milk and stock, and stir till boiling. Add the fish, parsley, essence and seasoning. Be careful over the last item, ! for many dishes are spoilt througli I over or under seasoning. Now turn j the mixture on to a plate to cool and ! stiffen. Spread it evenly. Then mark j it out into evenly sized divisions. When j it is cold and firm, form it into round j balls. Brush these over with well- j beaten egg. Coat with breadcrumbs — j dried ones are best. Fry a golden | brown in smoking hot fat. Drain well over the pan. Dish neatly and garnish with parsley. Maids of Honour Required: 1£ breakfast cups of milk, 1 teaspoonful of liquid rennet, 1 egg, 1 tablespoonful of sugar, grated rind of 1 lemon, loz of currants, pastry. Warm the milk to blood heat, pour it into a basin and add the rennet. When solid drain it all night on a hair sieve or over muslin. When quite free from whey, add all the ingredients with a grate of nutmeg and pinch of salt, beat in the egg. A little thick cream is an improvement. Line some patty-pans with flaky pastry, fill with the mixture, and bake 20 minutes. Lemon Cheesecakes Required: 2 eggs, 2oz butter, £lb castor sugar, 2 lemons, 1 sponge cake, pastry. Beat the eggs, but not too much, add the butter and sugar, the grated rind and juice of the lemons. Stir over a gentle heat until the mixture thickens like custard. It must almost reach boiling point, but must never boil, or it will curdle. When ready, remove from the stove and beat in the crumbs from a stale sponge cake that has been rubbed through a wire sieve. Turn the mixture into a jar until required. When used, line some patty-pans with good short pastry, prick well with a fork, and bake. Fill with the cheesecake mixture after taking from the oven. Salmon Souffle Required: 1 15£oz can salmon, £ teaspoonful salt, pepper, 4 teaspoons lemon juice, 1 cup breadcrumbs, 1 cup milk, 6 eggs. Drain and rinse salmon, remove the skin and bones, flake with a fork, and add seasonings. Cook breadcrumbs in milk about 5 minutes, add salmon and well beaten egg yolks. Fold in stiffly beaten whites. Pour into a greased baking dish, set in a pan of hot water, and bake in a moderate oven until firm. Time in cooking, 1 hour. Recipe makes eight servings. Fish Balls Required, £ soz package shredded codfish, 6 medium sized potatoes, £ tablespoon butter, 1 teaspoon pepper, £ teaspoon baking powder, 1 egg. Freshen the codfish. Cook the potatoes in unsalted water until almost done. Add the fiah and boil until potatoes are soft. Drain, shake over the fire until dry, then mash, and add butter, pepper, bahfing powder and beaten egg. The baking powder may be omitted, but it makes the ball lighter. When cool, mould into balls and roll in flour. Fry in deep fat, or saute in a small amount of fat, browning first one side and then the other. Time in cooking. 4 minutes. Recipe makes 16 balls. Stuffed Potato Surprise Required: 6 potatoes, 3 tablespoons butter, 4 tablespoons milk, 2 egg whites, parsley, salt,' pepper, 6 eggs. Wash and bake the potatoes, cut a piece from the top of each, and carefully remove the contents. Add butter, milk, stiffly beaten egg whites, and seasonings! Line potato skins with the mixture, place in each, cavity a delicately poached egg, and cover with more of the potato. Brown in a hot oven. Time in cooking, 15 minutes. Recipe makes six servings. Egg Croquettes Required: 6 hard boiled eggs, 1 cup of ham or sausage meat, 1-3 cup of breadcrumbs, 1-3 cup of milk, £ teaspoonful of mustard, 1 raw egg, dash of pepper and nutmeg, 1 teaspoonful of chopped parsley, bacon or tomato sauce. If ham is used in making this dish, add £ teaspoonful of mustard and a dash of pepper. If sausages are used these flavourings are not necessary. Cook the eggs until they are hard boiled. Cool them and remove their shells. Cook together the breadcrumbs, milk, ham or sausage, and the raw egg. When this is a smooth paste remove it from the fire and cover the hard boiled eggs with the mixture. Roll in breadcrumbs and fry brown in deep fat. Cut in halves crosswise and serve on a bed of parsley with broiled bacon strips around them or serve them with tomato sauce. They are delicious served in either way. Potato Bisque Take 2 cups boiled potatoes, 1 cup boiled onion, 2 cups hot milk, 1 tablespoonful butter, 2 tablespoonsful flour, 1 cup cream. Cook together the butter and flour. Add the boiled potato and boiled onion. Rub through a sieve; add the hot milk. Simmer 5 minutes, pour in the cream, bring to the boiling point, and season. Onions, if desired, may be used in larger proportions. Salmon Puffs lib canned salmon, salt and pepper, £ cup soft breadcrumbs, 1 tablespoonful lemon juice, 3 eggs. Remove the skin and bones from the salmon, ehop the fish fine, and add salt, white pepper or paprika, soft breadcrumbs, lemon juice or fine vinegar and wellbeaten eggs. Mix thoroughly and pack the mass in six or seven oiled cups, filling each cup even full. Set the cups, at once in a pan containing hot water that does not reach their tops by nearly an inch, and bake for £ an’ hour. If the oven is very hot, lay a sheet of thick paper over the cups. Turn out upon a hot platter, into the centre of each puff thrust a sprig of parsley or celery, or a clove, and pour about them any good fish sauce. Tartare Sauce This is an ideal sauce for all kinds of fish. Yolks of two eggs, i teaspoonful salt, pinch of pepper, one tablespoonful vinegar, one level teaspoonful of mustard, one teaspoonful of chopped parsley, one tablespoonful of chopped gherkins or capers. Mix yolks of eggs, salt, pepper, vinegar and mustard; stir until smooth and then add a gill of salad oil drop by drop. Stir in the chopped parsley, gherkins or capers with a fork. If the sauce is not sharp enough to taste, add more vinegar or lemon juice.

PIONEER COUPLE GOLDEN WEDDING CELEBRATED; Fifty years ago to-day Mr. William j Clark and Miss Annie Baxter came up j to* Auckland over the new railway line from Tuakau to be married. Mr. Clark was still clearing his farm of virgin bush and troubles with the Maoris were not over by any means. To-day the elderly couple, who now live at Parkfield Terrace, Grafton, are celebrating their golden wedding. Mr. ! Clark, now 78 years of age, landed at Auckland in 1865 from the sailing ship Dauntless and settled at Tuakau with | his mother and uncle. Afterwards he j got a farm of his own, obtaining 10 acres free and another 10 acres for £B. He also participated in some of the fighting near Mercer. Mrs. Clark was born at Newtonumvady, Ireland, and she arrived by the Miltiades in 1866. There were five sons and two daughters of the marriage, and one son was killed in the Great War. At the Hotel Cargen are: Mr. and Mrs. A. J. Crossman, of Boston; Miss E. Burekhardt and Mrs. L. H. Fosdick, of Cincinatti; Mr. and Mrs. N. Huffort, of California; Mr., Mrs. and Miss Reynolds, and Misses B. and F. Shepherd, of Pylara, New South Wales; Mr. and Mrs. A. H. and Miss V. Mackie, of Culcavin, New South Wales; Mr. and Mrs. G. R. Wynn and Miss S. B. Newton, of Sydney; Mr. and Mrs. .T. W. Bower, of Durban: Mr. and Mrs. J. A. and Miss Findlay. Mr. and Mrs. N. Huston, and Miss M. Delany, of Melbourne; Mr. and Mrs. S. R. Mayers, of Kenya; Mrs. Georges, of London; Mrs. R. R. Higgins, of Falkland, New South Wales: Mr. and Mrs. F. and Miss C. Allen, of Paradise, Queensland; Mrs. and Miss Graham, of Masterton: and the Misses Harding*, of Wellington.

Seams of bloomers or small boys’ trousers will join more evenly if sewing is commenced from the fork.