THE LATEST PARTY NOVELTIES

Sun (Auckland), Volume II, Issue 580, 5 February 1929, Page 4

THE LATEST PARTY NOVELTIES

Young folk seem greatly exercised in their minds to develop new ideas in parties. Following the pyjama party, which was not at all popular in some quarters, comes one which is likely to create less criticism. This is the “sausage party,” a function which is understood to begin with a theatre and end up with a meal of sausages and mashed potato! Many new varieties of sausage are served, some culled from abroad, some home products, but all ringing the changes in succulent fashion upon the old-time “pork or beef.” There are savoury, smoked sausages that are cooked by being plunged into quickly boiling water and left to boil for 3 i minutes. There are big, round, red sausages that are boiled with rice with which saffron has been mixed; and there are sausages that are not meant to be cooked at all, but which must be eaten cold, or cut very thin, so that the slices can be laid on hotbuttered toast. We have also the fashionable “kipper party,” which follows a small dance and is taken w ith tea. to secure the impression of early breakfast! The kippers must be of the wrapped variety, and the proper method of cooking them is to lay a couple at a time in a frying-pan with sufficient dripping to cover them. Covered with a tin plate, they cook slowly in the fat and their own steam, with the result that they are of a tenderness and a flavour unknow n to the kipper that is merely grilled. For charity purposes the “bring* and-buy” party is now the thing. Kvery guest brings one offering and is supposed to buy one article brought by someone else. Thus there is nothing left over at the end and no one is importuned overmuch to spend. L.M.