STAFF DANCE

Sun (Auckland), Volume II, Issue 516, 20 November 1928, Page 4

STAFF DANCE

VACUUM OIL COMPANY GARGOYLE CLUB Streamers and balloons lent tlieir bright colours to the Operatic Society's Hall last evening when the members of the staff of the Vacuum Oil Company, otherwise known as the C«ar- | goyle Social Club, held a very successi tul social and dance there. Items were contributed by Mrs. Bowman. Mrs. McLeod, Miss Gammon, Miss Martin, Mr. John Petterson and Mr. L. Dunlop. Committee members present were: Miss. M. Hunt. Miss D. Chubb, Miss McGregor. Miss Albion and Miss Cameron. Among those present were: Mrs. E. A. Sevier, who was wearing a fringed frock of wistaria georgette. Mrs. P. J. Perry, in a diamante trimmed frock of black georgette. Mrs. Morley, beaded frock of black georgette. ! -- Mrs. A. O. Yorke. in a powder blue frock of crepe de chine. Mrs. G. Campbell, leaf green frock ol taffeta. . , Mrs. P. L. Fully n, blush pink geoi'gette panelled with lace. Mrs. Mansell, viola mauve frock oi ta Mrs?’Locke, opal blue shot taffeta frock. Mrs. A. F. Sadgrove, black frock ol Ch Mrs n * X. Ballantyne, frock of canton jade and silver tissue. . Mrs. Bowman, crystal beaded frock ol lotus pink georgette. .. Mrs.. McCallum, frock of silver tissue and ivory georgette. Mrs. L. Stone, willow green and la\ ender georgette frock. . . Mrs. T. Clench, sequinned frock of black Mrs. Kay, beaded frock of petunia geor86Mrs. G. McLeod, black frock of satin crepe with silver relief. .n Mrs. L. McGregor, frock of carnation Pl S?isS e M. g Hmit, black Chantilly lace and georgette with red relief. , _ . . Miss D. Chubb, frock of parchment Thomas, gentian blue taffeta Miss O’Connor, frock of wistaria georSe && 8 Venetian blue frock of ° Miss May, sequined frock of black ninon. , . . , ~ Miss Gladys Atherton, draped frock oi S °MiBB UI X. Perry, leaf green frock of georgette and tulle. .Miss D. Mumford, frock of geranium 1 °Miss LJ. Gammon, beaded frock of iris mauve georgette. , . . Miss Martin, embossed frock of absinthe green georgette. _ . Miss Clench, lacquer red frock of Paterson, sequined frock of lettuce green georgette.- . . , . . Miss L. Gallaher. petal-pointed frock of nile green georgette. Miss Bayldon, silver beaded georgette frock of briar rose shade. Miss J. Bartley, frock of crocus mauve georgette. Miss Jamieson, taffeta frilled frock of chartreuse green chiffon. Miss E. Vail, opal blue frock of georgette and lace. Miss Saunders, georgette frock of nioonmist blue. Miss Matiei* sequined frock of cherry red georgette. Miss McCormick, beaded frock of periwinkle blue georgette. Miss Partridge, frock of thistle tuft green georgette. Miss Thompson, carnation rose frock of georgette. Miss Gordon, black frock of crepe de chine. Miss L. Tate, frock of primrose satin crepe. Miss M. Nicolson, peach bloom frock of petailed crepe de chine. Miss Berry, geranium pink frock of georgette. Miss *G. Brown, leaf green and beige frock of crepe de chine. ART OF SAUCE-MAKING CAREFUL BLENDING MASKS FOR FISH There are a great many different sauces suitable for serving with fish, but when these come to be examined it will be found that most of them are variations of one or two foundation sauces, such as brown sauce and white sauce, or melted butter, as it is sometimes called. The most important of these as far as fish is concerned is white sauce. By using different flavourings and seasonings, the character of an ordinary white sauce can be altered, and quite a variety of other sauces produced. The first essentials in making a good white sauce are good materials —butter, dry flour, and fresh milk, or a light-coloured fish stock; cftrefully measured ingredients (a haphazard or “thereabouts” sort of method will never produce uniform results), and an immaculately clean saucepan and wooden spoon. The following is a simple formula for making a w-hite sauce for fish: WHITE SAUCE RECIPE One ounce of butter, three-quarters of an ounce of flour, seasoning, half a pint of milk or fish stock, a squeeze of lemon juice. Melt tne butter in a saucepan, add the flour, and stir over the fire until thoroughly blended, then draw the saucepan to one side, pour in the liquid, and bring to the boil, stirring all the time. Simmer a few minutes "longer, and season to taste. The first step to learn in saucemaking is the art of thickening. A sauce can be thickened in different ways, but the most usual is by means of butter and flour blended together. Care must be taken when making this that the butter does not brown, and that the flour is well stirred in to prevent lumps forming. They must also cook together for a minute or two to ensure perfect blending and a glossy appearance in the finished sauce. The proportion of flour can be varied from half an ounce to one ounce to half a pint of liquid, according to the purpose for which the sauce has to be used. When the thickening is sufficiently cooked, the saucepans must be drawn off the fire and allowed to cool for a minute before the liquid is added, otherwise the sauce will be apt to be lumpy: FISH STOCK AND MILK For the liquid, fish stock or a mixture of fish stock and milk is always to be preferred to plain milk. The water in which the fish has been cooked may be used, or some fish stock can be made in the following manner: Wash some bones and trimmings of fish, discarding any black skin, and put them into a saucepan with milk and water to cover them. Add a small piece of carrot, onion, and celery, quarter of a bay leaf, and a few parsley stalks. Let these simmer for half an .hour, then strain. After adding the liquid to the sauce, it must be stirred constantly until it reaches boiling point, and then allowed to simmer about 10 minutes in order to cook the flour thoroughly. Season with white pepper and salt. A tiny pinch of nutmeg may also he added, and if desired slightly acid squeeze in a few drops of lemon juice after removing the sauce from the fire.