IN TOWN AND OUT

Sun (Auckland), Volume II, Issue 599, 27 February 1929, Page 4

IN TOWN AND OUT

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NOTES Mrs. lr'. Vickery, of Hamilton, is paying a short visit to Auckland. Mr. and Mrs. W. R. Lawrence, of Te Aroha, are at the Central Hotel. * c- *» Mrs. Reid, of Auckland, is visiting Mrs. W. G. Pountney, in Hamilton. ♦ * * Mr. and Mrs. W. Wilson and Miss Wilson, of Wellington, are at the Star Hotel. Captain and Mrs. Beerman. of London, are among the guests at the .Grand Hotel. Miss Goodwin, of Auckland, is the guest of Mrs. H. Hammond, in Tamahere. I)r. and Mrs. li. W. Wilson, of Remuera, have returned from a visit to Rotorua. Mr. and Mrs. A. Patterson, of Hamilton, are among the guests at the Albert Hotel. Mr. and Mrs. T. Noble and the Misses E. and C. Noble, of Sydney, are at the Central Plotel. Mrs. P. W. Smallfield, who has been visiting her mother in Hamilton, has returned to Auckland. Miss A. Nolan has returned to her home in Cambridge, after a holiday with Miss Mair. in Takapuna. * * * Mr. and Mrs. 11. A. Parker, of Sydney, and Mr. and Mrs. W. H. Cattell, of Sydney, are at the Grand Hotel.

Mr. and Mrs. T. Vickerman, of Wellington, and Miss M. C. Firth, of Wellington, are staying at Hotel Cargen. WAIKATO NOTES (From Our Own Correspondent) Mrs. Blair and Miss Blair, of Wellington, are at the Hamilton Hotel. Mrs. C. L. Macdiarmid has left for a holiday in Christchurch. Miss Elsie Simmons, of Claudelands, has left lor Gisborne, where she will spend some weeks, * * * Mrs. T. C. Fraser has been spending a few days at Taupo. Miss Grace Brand has been appointed secretary of the Cambridge Library Committee. Miss Rona Lewis gave a. very enjoyable tennis party on Friday afternoon at her home in Cambridge, and some excellent games were enjoyed. The guests were: Miss O. Garland, Miss D. Haworth, Miss D. Boyce, Miss A. Macky, Miss If. Rutherford, Miss A. Harrison, Miss N. Porritt, Miss D. Cox, Miss C. Hart. Miss R. Speight, Miss D. Bryce.

PADDY’S MARKET AT N GARUAWAHIA A very successful “Paddy’s Market” was organised in Ngaruawahia on Saturday afternoon to raise funds for the school. A procession of children in fancy dress, and with decorated bicycles, prams and scooters marched from the Town Hall to the school. There Mr. Eyre, the secretary of the School Committee, welcomed the many parents and their friends, and in the absence of Mr. Lee Martin, M.P., asked Mr. J. Primrose, a member of the Education Board, to open the market. Mr. A. R. Rayner, the chairman of the committee, also spoke. Various games, competitions, school songs, exhibitions of calisthenics and dances were warmly applauded by the spectators. The Municipal Silver Band played several much-appreciated selections. The stall-holders were:—lces and sweets: Mrs. Heron, Miss White and Miss Rayner. Hoop-la: Mrs. Berkett and Miss Mullan. Produce: Mrs. Eyre, Mrs. Large, Mrs. Crothers, and Mrs. Patterson. Jumble stall: Mrs. Clark. Mrs. St. Clair and Mrs. Brewer. Afternoon tea: Mrs. Rimmer, Mrs. Clearwater, Mrs. Hill, Mrs. Donald, Miss Jones and Miss Rayner. Cake stall: Mrs. Cornthwaite, Mrs. Warburton, Mrs. Sampson. Mrs. *Day, of Taupiri, and Miss McLean, of Horotiu, were the judges of the decorative classes. Mr. Brewer and Mr. Hall were in charge of the games. SILVER WEDDING PARTY Mr. and Mrs. A. D. Griffiths, of Ngaruawahia, gave a very enjoyable party to celebrate their silver wedding, on Saturday. Many guests from all over the Waikato were present at the wedding breakfast, and the usual toasts were honoured. The evening passed very gaily in dancing, singing and games. WEDDING BELLS JOWSEY— BOWRING St. Barnabas's Church was chosen yesterday afternoon for the wedding of Vivien, the daughter of Mr. and Mrs. A. Bowring, of ‘'Como,” Esplanade Road, Mount Eden, to Wilfred, the fourth son of Mr. and Mrs. H. H. Jowsey, of Queen’s Avenue, Mount Eden. A charming frock of parchment georgette was worn by the bride, who was given away by her father. From a slender corsage the skirt fell in pretty frills with a sequinembroidered trail of flowers at the waistline.

A coronet of pearls and orange blossoms held her veil of embroidered tulle in place and a dainty bouquet of

lilies and pink asters was carried. Two maids followed the bride, in dainty frocks of lotus rose and maize crepe de chine respectively. They were the Misses Mona Bowring and Eva Jowsey, and their frocks were made in attractive fashion with panels of frilled ivory ninon. Hats of crinoline straw trimmed with ribbon to match their frocks were worn, and they carried bouquets of mauve asters and cream rosebuds.

Little Miss Maxine Mac Andrew was flower-girl, and wore a picturesque S frock of mist blue crepe de chine, touched with ivory lace. A pastel blue I tulle head-dress was worn, and she ; carried a posy of pink flowers. The ceremony was conducted by the Rev. E. E. Bamford. and the bridegroom was attended by Mr. Norman 'Bowring as best man and Mr. Frank I Simmons as groomsman.

VISITORS ENTERTAINED BY MRS. C. E. MAGUIRE

Mrs. C. E. Maguire arranged an enjoyable morning tea party at her home in the hospital grounds yesterday morning to afford an opportunity for Miss Hovey and her sister. Miss Ethel Hovey, Welsh visitors to New Zealand, to meet representatives of Auckland’s various women’s societies. The visitors are both women with a keen interest in women’s public work and also keen educationists.

Mrs. Maguire received her guests in the drawing-room, which was decorated with phlox verbena in shades of pink. The hostess formally introduced Miss Hovey and Miss Ethel Hovey to the guests, and spoke of their interest in women’s activities, and of their wish

to meet women who were working in such directions in New Zealand. The guests of honour both replied to Mrs. Maguire, and gave greetings from the Women’s Institutes in their own countries and similar societies to the corresponding societies here. A brief speech was also made by Mrs. Irwin, a vice-president of the Federated Women’s Institutes organisation of Auckland Province.

NEW RESIDENT HONOURED AT AFTERNOON PARTY

Mrs. R. Kennedy, who with her husband, Mr. Justice Kennedy, recently came to live in Auckland, was the guest of honour yesterday afternoon at a tea party given by Mrs. F. Fitchett at her home in St. Stephen’s Avenue, Parnell.

The drawing room, where the guests were received, was attractive with gay bowls of dahlias and asters.

Mrs. Fitchett was wearing a smart gown of ficelle georgette, figured with small rose-coloured flowers.

Mrs. Kennedy’s frock was of beige crepe lido, with a hat to match.. Mrs. Wifred Fitchett. who assisted the hostess, wore a rose patterned frock of chiffon, relieved with pastel blue.

The guests included; Lady Nola: Mrs. Trevor Holmden, Mrs. C.

Houghton, Mrs. C. H. Tewsley, Mrs Hesketh, Mrs. A. Buchanan, Mrs. D McGregor, Mrs. Mackersey, Mrs. Chat field (Wellington), Mrs. Johnstone Mrs. Hargraves Reid, and Mis; Buchanan.

| FAREWELL PARTY GIVEN AT MUTUAL CLUB ! Yesterday afternoon the Mutual Club rooms in Palmerston Buildings were attractively decorated with bowls of purple michaelmas daisies and yellow sunflowers when an enjoyable party was given by the members in honour of Mrs. G. Walker and Mrs. A. G. Warnock, who are leaving to visit England. . To receive the guests, Mrs. Yon Sturmer wore a smart gown of navy blue crepe de chine with a hat to tone. Mrs. Walker was in a black and white ensemble and a black hat. Mrs. Warnock wore a french frock of beige lace and a beige hat to tone. | During the afternoon an interesting lecturette on Java was given by Mrs. J. Ansell. An amusing one-act play was presented by some pupils of Mrs. Carte Lloyd, and songs were contributed by Mrs. H. Rees, Mrs. Bowman and Mrs. O. Owen. Among the guests were: Airs. Irwin, Mrs. Adeane, Airs. Woodloek, Mrs. Hart. Airs. A. Davis, Airs. R. Graham, Airs. Evans, Mrs. Strange, Airs. Collins, Airs. Allen, Airs. Pagni, Airs. Snazell, Mrs. T. Snazell, Airs. Dowding, Mrs. Sydney Robertson, Mrs. Beaumont, Mrs. Carte Lloyd, Airs. S. Wilson, Airs. R. Warnock, Mrs. W. A. Thompson, Airs. Waite, Airs. A. Coney, Mrs. A. MacGregor, Airs. O. Owen, Airs. Lennox, Airs. W. H. Alurray, Mrs. Hutchings, Airs. Norman Wade, Mrs. N. Cole, Airs. Alex--1 ander Follick. Airs. Rees, Airs. O. Owen, Airs. AlcGarry, Airs. R. AVheeler, Miss Carnaclian, AJiss' Von Stunner, Aliss i Anita AYebster, Aliss Holt, Aliss AlcKcri I sev, Aliss Wilson, Aliss Waite, Aliss i Purdie, Aliss AlcCullough, and Aliss i Gould. I . GIFT AFTERNOON . - I FOR BRIDE-ELECT j i Miss Ruth Stronach, who is to be married shortly, was the guest of honour at a handkerchief and recipe afternoon given by Aliss Hilda M. King and Airs. A. D. McLaren, at “Arahiwi,” Devonport. During the afternoon original competitions were contested and were won by Aliss N. Palairet and Aliss I. Wight. The guests were:—Airs. Stronach, Airs. Rowlands, Airs. Haycock, Airs. Bruce-Smith, Aliss R. Stronach, Aliss D. Dive, Aliss D. Duder, Miss B. Gudgeon, Aliss M. Hislop, Aliss AT. Alason, Aliss AI. Nevill, Aliss N. Palairet, Aliss AI. Reid, Aliss I. Wight, Aliss G. Wili liams.

FASHION’S LATEST By POPPY BACON Although half the newest designs are fashioned of contrasted effects, there is nothing unrestrained about it all. First it was an arrangement of two colours and now it is of three. Why not four, I cannot say. We shall probably see that next year. Three shades of the same colour are generally employed in different materials. By the way, in talking about three tones at the same time, a woman must use her sense of good style, and not adorn herself as colourfully as an Eastern praying rug. It can only be looked upon as a freak of fashion that designers are, at the moment, showing cloth jumpers over ethereal silk skirts. Illustrative of all this information I saw a particularly charming suit. A blottingpaper pink—the newest name of the newest shade of rose-wool jumper was worn over a cross-over skirt of mulberry crepe de chine and the third tone was found in the purply-grape coloured crepe belt and collar and cuffs. TUCKED JUMPERS Another artfully managed effect was found in a three-piece suit of jersey cloth. The plain jumper which has become very smart with its minute geometrical tucks; was in a pale duck-blue with a deep yoke narrowly inserted with a line of the same colour in a. darker tone. This shade was employed in the simply skirt and the lining of the coat. The coat itself was straight and slim and fashioned of a twilight tone of navy. It had a small collar and was hardly wide enough to fold across in comfort. There is not a hint of fussiness in any of the styles this season. Novelty is traced to an almost excessive feeling for line. There is no decrease in affection for geometrical sections, but clever designers have made them serve their own purpose. The craze for yokes has spread beyond a novelty to a constitution, and although they make half the women in the world appear to have chests like battlements, they are worn with impunity. SMALLER COLLARS Sailor collars, if employed, have shrunk to the smallest proportions, and, as a general rule, an untrimmed neckline, always excepting the übiquitous flower, is smarter. Sleeves, so far, offer nothing new, being on the tight side and cuff-finished. The alliance of plain and printed material takes a back seat before these more-of-the-moment plain combinations, but for women who are not too subtle in their dressing, they are very charming. More often than not the patterned fabric is used for the skirt, -while the jumper is plain, and brought into unison with inlet bands to match the skirt. Borders of any sort are a distinguishing feature of any autumn design and they may very well justify themselves in the plain and patterned material combination designs. Among others I noticed an effective jumper suit. A beige jumper was destined for wear over a navy skirt which had been hand embroidered with red, gold tinsel and Delft blue spots. Both the jumper and skirt were brought into accord with superimposed borders of navy. CHEESE STRAWS Cheese straws always make an attractive finish to a meal, and they are so easy to make. Take 2oz of flour, add a little cayenne and salt, and half a teaspoonful of dry mustard. Work in 2oz of butter, and then mix to a stiff paste with the yolk of an egg. Roll out thinly, cut into narrow strips, and bake in a moderate oven.

MAKING DISHES MORE DELICIOUS SAUCES AND SO ON By ROSAMUND. The right accompaniment to the right dish makes all the difference. Yet it takes an experienced cook to determine what it should be. The young housewife, whether she cooks, or simply orders, the meal, may be glad of a few hints on this subject, which is far more important than some people imagine, judging by the way the suitable sauce or redeeming touch of this or that is omitted at some tables. Begin with Soup With pea soup, hand finely chopped mint, fresh or dried. With mulligatawny soup, serve boiled rice. With white soups, grated cheese. With any variety of thick soup, fried croutons may be served. Cut lemon is appreciated by most people with spinach soup. Correct Sauces for Fish With cod or hake—oyster, egg, parsley, or anchovy sauce. With salt fish, egg sauce, and for a vegetable, mashed parsnips. W T itli haddock—anchovy, 'egg, or piquant sauce. With halibut or turbot, lobster or shrimp sauce. With mackerel, fennel, caper, or goosebery sauce. With mullet, tartar sauce. With salmon. Hollandaise or lobster sauce. With trout, Hollandaise sauce. The Meat Course Is it roast beef? Then serve horseradish sauce and a Yorkshire pudding. Boiled beef—carrots, turnips, and small dumplings. Roast lamb—mint sauce. Boiled mutton —carrots, turnips, or caper sauce.

Steak—friend onions, maitre d’hotel butter, or oyster sauce, chipped potatoes. Roast mutton —onion sauce or red currant jelly. Cutlets—piquant or tomato sauce, mashed potatoes. Boiled pork—pease pudding. Roast pork—sage and onions, apple sauce. Roast, veal —boiled ham or bacon, forcemeat balls, cut lemon. Curried meat—boiled rice and chutney. Boiled rabbit—pickled pork and onion sauce. Poultry and Game Roast chicken, fowl or turkey—forcemeat made with herbs, chestnuts, or sausage meat; bread sauce, watercress, or salad. Boiled chicken, fowl, or turkey—boiled ham or rolls of friend bacon; parsley, reaper, celery, or oyster sauce. Roast goose or duck—apple or orange sauce; sage and onions. Jugged hare—red currant jelly, forcemeat balls, cut lemon. Grouse—red sauce and brown crumbs. Pheasant or ptarmigan—red currant jelly, bread sauce, friend breadcrumbs, salad. Partridge—watercress and fried breadcrumbs. With duck, snipe, woodcock, orange sauce and watercress. This, of course, is uot a complete list, but it comprises most of the dishes in general use, and a few “treats.” When ■ a tablecloth shows signs of wear, a narrow strip should be torn off each of the four sides, and the edges of the cloth rehemmed. This will alter the “fold” of the cloth, and so lengthen its period of usefulness. When it again shows wear, the best portions may be cut into squares and hemmed for use as nursery table napkins, or made into small tray cloths by the addition of a suitable edging. If your rugs turn up at the corners, fiat hat wire sewn firmly round the edges will keep them down.