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Sun (Auckland), Volume III, Issue 725, 26 July 1929, Page 4

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Staying at the Grand Hotel are Mr. ) and Mrs. X. Leith bridge, of Te Awa- j mutu. Miss Gerritzen, of Wellington, is the j guest of her aunt, Mrs. X'ciio Porter, ; Victoria Avenue. At the Central are Mr. nd Mrs. C. i M. Meredith, of Masterton, and Mr. ! and Mrs. B. Taylor, of Gisborne. Among the guests at the Hotel Cargen are Mr. and Mrs. F. C. Dewar, of Havelock Xorth, and Miss Worsp, of London. HOCKEY DANCE A Canopy of Red and Blue ST. LUKE’S CLUB I A very successful function was the j dance organised in the Moulin Rouge j last evening by the members and j committee of St. Luke’s Hockey Club. | Under a canopy of red and blue : streamers extending from stage to balcony, and pivoted from the centre of the auditorium, the dancers in their pretty frocks were given an exceptionally picturesque setting. The music of Clyde Howley’s Internationals swayed them to happy rhythm. The artistic lounge upstairs made a desirable retreat for “sitters-out.” The club’s colours, red and blue, were used effectively in the supper decorations. Comprising the committee were Messrs. Max Bay, PI. Hookham, C. Cawkwell, F. Clark, T. Harle Giles (who acted as master of ceremonies), S. Robertson and A. Darwili. Exhibition dances by Miss Margaret O’Connor’s pupils, Miss Joan Morris and Mr. Brodie,' of the Quick Step Charleston, and the “Sugar Step’’ by Miss Hopewell and Mr. Vaile, also a demonstration of the latest Black Bottom dance by Mr. Clyde Howley, : were pleasant breaks during the evening. Among those present were: Mrs. H. B. Burnett, was gowned in black crepe de chine, with ilame coloured shoulder posy, and oriental shawl: Mrs. F. G. Reynolds, wearing black glace and georgette, with rose patterned shawl; Mrs. L. L. Speedy, in a smart black georgette frock defined with metallic embroideries; Miss Eileen Speedy, who had on geranium chenille finished at the side with diamente buckles; Miss Fay Brooking, in jade green taffeta, with white fur wrap; Miss J. Young, wearing sage green mariette, with uneven hern. IN TURQUOISE BLUE Miss E. Harle Giles, who woje turquoise blue taffeta, with rosette at waist; Miss G. Green, in vieux rose crepe de chine; Miss Hutchison, whose frock was ivory charmeuse and tulle shaded to primrose, Miss Dorothy Lumb, who had on buttercup crepe de chine, finished with floral spray; Miss Freda Cook, who wore a rose du barri chenille frock, with crimson shawl; Miss Phyl Foubister, whose frock was of white satin embellished with french bow. Miss Mabel Strand, in pastel pink ring velvet and georgette; Miss Hansen, who wore wedgwood blue taffeta, with floral design; Miss Ella Jackson, -who had on a carnation pink crepe de chine frock finished with floral sprav and black Spanish shawl: Miss B. Hemus, who wore lacquer red georgette with posy to tone; Miss G. Gilbert, in reseda green taffeta and silver lace; Miss J. Milne, whose picture frock of apple green and blue tulle was worn over green taffeta. Miss Mabel Ogilvie, lido blue beaded in crystal; Miss Doel, who wore cherry georgette; Miss M. Dunn, who had on pastel pink crepe de chine; Miss G. Green, in orchid crepe de chine; Miss IT. Peters, who wore shell pink embossed tulle; Miss Marcia Peters, whose frock was briar rose pink georgette. Miss Li. Thompson, who had on sapphire blue brocade defined with rose velvet; Miss Joan Moris, frocked in sunset tulle and lame, with pctalled skirt; Miss Hopewell, who wore Chinese red ring velvet; Miss Kathleen O’Connor, in black georgette; Miss H. Ogilvie, who had on ivory charmeuse and tulle; Miss V. Paterson, who wore silver and blue taffeta; Miss M. Stobbs, who had on a taffeta frock in hyacinth blue tones. CAMEO PINK CHARMEUSE Miss Babs Challis, in cameo pink charmeuse appliqued in Chinese blue; Miss Celia Devlin, who wore gold lame and georgette; Miss D. Battle, whose frock was eau de nil crepe de soie; Miss G. Mackay’s frock was in tones of cyclamen; Miss McPherson, who wore apricot georgette with almond green posy; Miss Bannatyne. who had on rose and silver georgette with a jade green shawl; Miss H. Bright, who wore a picture frock of ivory satin and honiton lace. Miss Lulu Cook, in white satin and tulle; Miss A. E. Playle, wearing a period frock of pale primrose georgette; Miss Peggy Ferguson, who was smartly frocked in jade taffeta made with uneven hemline: Miss M. Ward, who had on black georgette; Miss Blakey. who wore maize georgette; Miss Ross, in opal blue taffeta; Miss Gorton, whose frock was lotus blue georgette. Miss Mavis McQuarrie. who had on dahlia red chiffon velvet; Miss Thelma McQuarrie, in lavender taffeta; Miss G Thornley. whose frock was cream taffeta with apple green shawl; Miss S. Griffiths, who wore lemon crepe de chine; Mrs. L. Jeffries, who had on primrose charmeuse; Miss Myrtle Duncan, who wore sunglow pink georgette with blue posy on shoulder- Miss J Macky, whose picture frock was’ of pale salmon tulle shaded to deeper tones; Miss Clarice Carder who wore a black chiffon and velvet frock; Miss Mays Carder, who had on ficelle georgette; Miss Pithkethley, in powder blue georgette and silver; Miss Franklin, whose frock was of turquoise blue veh et and tulle: Miss Rona Warren, who wore a picture frock of pastel lace. HARDENING ENAMELLED WARE If you harden, new enamelled ware before using it in the kitchen, it will last much longer, and there will be no likelihood of flint-like particles chipping off and mixing with the food. yew enamelled saucepans are best hardened by filling with cold water, to which a pineh of cream of tartar has been added, and leaving them thus overnight. Next morning, add a wisp of hay to the water and bring to boiling point over gentle heat. Pans treated in this way are easier to clean afterward, because the glassy surface of the enamel is preserved. Enamelled water jugs, bowls and buckets, not subject to intense heat over a flame, are preserved hv filling them with cold water and adding a teaspoonful .of Epsom salts. Leave them to stand overnight and wash In the usual way. Enamel pudding, pie and stewing vessels that are subject to the hot air of ovens, also last much longer if the glaze is preserved before they are used. Leave them to soak in cold water for 24 hours; then pour away the water and wipe the ware with a cloth wrung out in vinegar. "When rinsed they are ready for use.