IN TOWN AND OUT

Sun (Auckland), Volume III, Issue 857, 28 December 1929, Page 20

IN TOWN AND OUT

| KM

NOTES

Miss M. Stevens, of Hamilton, is visiting Auckland.

Mrs. G. Rosenbaum, of Wellington, is visiting Auckland. Mrs. Alan Bremner, of Hamilton, is a visitor to Auckland. Mrs. H. Caro, of Hamilton, is visiting Auckland for race week.

Mrs. J. M. Robinson, of Marton, is spending a holiday in Auckland.

Mrs. J. H. Wyatt, of Morrinsville, is paying a short visit to Auckland.

Mr. and Mrs. H. F. O’Leary, of Wellington, are at present visiting Auckland,

Mrs. M. Hockin. of Hamilton, is spending the holidays at Castor Bary, Auckland.

Mrs. Thorne, of Bayswater, has been the guest of Mrs. C. M. Gummer, Morrinsville.

Miss K. Smith, who has been visit ing Auckland, has returned to Mor rinsville.

Mrs. W. Stopford, of Cambridge, is spending a few weeks’ holiday at Waiwera, Auckland.

Mrs. W. Young, of Hamilton, is a visitor to Auckland and is staying at the Royal Hotel. * * *

Mrs. J. O’Sullivan, of Te Awamutu, is a visitor to Auckland for the Christmas holidays.

Or. and Mrs. Kirkwood and the Misses Kirkwood are spending Christmas week at Rotorua.

Mrs. F. Bullock and family, of Hamilton, are spending the Christmas and New Year holidays at Castor Bay.

Mr. and Mrs. Vincent Barker, of Gisbprne, who are returning to New Zealand on Sunday, will stay at the Grand Hotel.

Mrs. Blake, wife of ) Commodore Blake, R.N., will reach Auckland on Sunday 1 by the Rangitata and will stay at Hotel Cargen. * * *

Mr. and Mrs. Oan Riddiford, who have been abroad, will arrive in Auckland on Sunday afternoon and will stay at the Grand Hotel.

Mrs. J. W. Williamson, Mayoress of Takapuna, left for Sydney today on the Ulimaroa. She is accompanied by her daughter, Miss Louise Williamson, and her sons, Mr. James Williamson and Master Francis Williamson. They will spend a month in Australia. WAIKATO NOTES Miss Davies, from Christchurch, has arrived in Te Aroha, and taken up her duty as Plunket nurse for that district. \ * * * Mrs. J. Williams, of Hamilton, is staying at Tauranga, where she intends to spend a few weeks. Mrs. A. Furze is visiting her daughter, Mrs. J. Ranstead, Matangi. Mrs. W. J. Stevens and her daughter Joan are spending the summer holidays at Waihi Beach. Miss M. Taylor has returned to Cambridge after a long visit to Rotorua. • * * Mrs. Needham and family, of Morrinsville, have gone to Thornton's Bay, Thames coast, to spend the holidays. * * * Mrs. Lee and Miss Lee have returned to Frankton from a visit to Mrs. Murphy, Miss G. Hobey, of Nelson, has been a visitor to Hamilton. * * * Mr. and Mrs. F. A. Stevens, of Tauranga, are visiting Hamilton for Christmas, and are the guests of Mrs. P. E. Stevens. * * * Mrs. J. Chitty, of Hamilton, Is visiting Christchurch. Miss F. Jolly, of Hamilton, is spending the holidays at Tongariro and Taupo. * * Mrs. C. Downes, of Te Awamutu, is at present at Kawhia for the Christmas and New Year holidays.

SWANSON INSTITUTE ANNUAL MEETING HELD In her address at the third annual meeting of the Swanson Women’s Institute, held recently, the president, Mrs. W. Taylor, made mention of the rapid growth of the institute movement in the Auckland Province. Th© secretary’s and treasurer’s reports upon the year’s work were received with general approval, the treasurer’s statement showing a substantial balance. The election of officers resulted as follows: —President, Mrs. Berry; secretary, Mrs. Insley; treasurer, Miss Freeman; committee, Mesdames G. and W. Taylor, Perris, Strahan, Winter and Buchanan, Misses Strathan and Taylor. A hearty vote of thanks was accorded to Messrs. Francis, Strahan and Perris for their help in auditing and acting as tellers. It was decided that the institute should give a picnic to all the children of Swanson in January, as they did last year.

SUCCESSFUL CATERING FOR THE PRIVATE DANCE

SWEETS, CAKES AND COOL DRINKS » The keynote of successful private dance catering is simplicity. Many an otherwise pleasant dance has been spoilt by refreshments that hampered the guests and proved too costly for the hostess'. Snow eggs are economical, but extremely popular. Boil a pound o£ rice in sweetened milk, flavour with vanilla, and allow to get cold. Shape into ovals with a tablespoon and serve garnished with beaten egg-whites, sweetened to taste. Other flavourings, such as almond, chocolate, lemon, orange, pineapple and pear, are equally good. Jellied pineapple is another ideal dish for the dance buffet. Turn the fruit cubes into a glass bowl, pour over them enough pineapple jelly to cover and, just before It is setting, stir in maraschino to taste. The maraschino brings out the full flavour of the fruit. Jellied banana is prepared in the same way. WALNUT CAKES ARE DELICIOUS Walnut cakes are easily prepared and cost very little. For each five ounces of butter take five ounces of sugar, half a pound of flour, two or three eggs, quarter of a pound of shelled walnuts, a few drops of flavouring essence, a little milk, and a teaspoonful of baking powder. Chop the walnuts, cream the butter and sugar and add the flour and eggs, beating well. Mix in. the walnuts, baking powder, flavouring and milk with the last spoonful of flour. Put in a greased and papered tin, and bake in hot oven for one to one and a-quarter hours. Turn out carefully and spread with butter icing when cold.

To prepare butter icing, beat one and a-half ounces of butter until creamy, add gradually four ounces of sifted icing sugar, and flavour with vanilla. Add a frew drops of carmine to colour if desired. Spread the icing evenly over the cake and decorate with walnuts. A REFRESHING DRINK

Cider cup makes a refreshing drink. Allow one bottle of soda water to a bottle of cider, flavour with a liqueur glass of brandy and a dessertspoonful of lemon juice. Pare the lemon thinly, add this to the cup, and stir in castor sugar to taste. Serve as cold as possible. Iced coffee, too, is excellent. Make a quart of strong coffee, and be sure It is free from grounds. Put half a pint of milk, six ounces of castor sugar and about an inch of vanilla -pod in a saucepan, bring nearly to boiling point, stir in the coffee, and leave the liquid to get cold. Pack ihe vessel round with ice, and serve iff small cups with a little whipped cream on the top of each.

Frills, Fads and Foibles

LATEST FASHION NEWS

Dress shows are very much the thing at the moment, and everywhere dressmakers and buyers from many cities are eagerly looking for all that is new and beautiful.

The general impression is that fashions are to be decidedly more practical for the average woman. The effect of richness and beauty will be obtained more by the use of lovely materials, and not quite so much by floating panels, trailing tails, godets and scarves.

For instance, most of the evening gowns retain and emphasise the princess line. This fs comforting, for nothing is more heartbreaking than to cultivate the figure for a certain silhouette and then to find that quite a different one is needed. However, willowy figures are to be fashionable for at least another season, to set off our princess evening and afternoon gowns, and to show the world that we can wear tuck-ln blouses with waisted skirts if we want to. WAISTLINE RULES It is decreed that waists may be outlined with out-of-doors and sports cldthes, but not with afternoon frocks or evening gowns. In these more important models the fullness begins well below the knees, and is intro-

duced in the shape of very tiny godets, godet flounces, or beautifully cut and rather severe panels. Some houses are still using the train effect at the back, but only on frocks that. otherwise have the straight hem all round. SKIRT LENGTHS HAVE CHANGED All skirts are to be longer, even those for sports and walking. They have been creeping downward toward the ankles all the year, and now the really very short skirt is left to the quite out-of-dates. I think we shall heartily dislike the new rule, for the last three years have proved that women can keep age at bay with short hair and short skirts—if they use them reasonably. But it seems that we shall have to wear longer dresses for a little while. BEAUTIFUL AND BECOMING COLOURS Colours are very beautiful, and It is interesting to note that blue, so long absent from our wardrobes except in the navy shade, is more popular now. Unfortunately, few women can wear the lighter blues successfully—only rich blondes and those with marvellously blue eyes. But nearly everyone can wear the lovely -deep browns, reds, and warm beiges that are offered this season. There is Sicilian beige, which has a gold tinge in it, and seems made for those with pale warm skins and brown eyes; there is golden pheasant, a deeper golden brown, that gives character to women who complain that they have “mousey hair”; there is also strawberry brown, which has a tinge of reddy pink in it; and finally there is a bright, rather fierce red called toreador. RESTFUL WALLS f. An effect of space given by hare walls is very restful. There is nothing more restful in a room than wall space. So here is an arrangement that helps to give more than usual. The couch is placed directly in front of the fireplace, instead, possibly, of occupying a corner of the room.

This gives the acme of fire comfort in the winter to everyone seated on the couch. And the bookshelves, instead of absorbing a lot of wall space, are placed back to back with the couch.

WHEN THE LINEN CUPBOARD IS BARE With a remnant of coloured linen and the good parts of a worn tablecloth you can easily restock your table-linen cupboard! The present fashion for having; a touch of colour in table linen provides wonderful opportunities for using the good parts of an old white tablecloth. Usually white damask tablecloths are quite good at the corners when the other parts are badly worn. With a remnant of coloured linen four corners will make up into an attractive afternoon teacloth. Cut the four corners exactly the same size by folding the cloth and cutting them all four together. Join them neatly to form a square and press open the seams; measure strips of coloured linen four inches wide and allow half an inch for turnings at each side. You will require one piece of linen the length of the cloth, and two short pieces to join the long one at the centre; carefully tack these over the seams of the white

cover, and buttonhole them on with coloured linen thread. DAINTY TOUCHES For the border the linen must he six inches wide when folded double, again allowing half an inch for turnings. Cut four lengths of the linen, one for each side, and mitre the corners; lay them on the right side of the cloth and sew along the edge; now turn the linen over and hem down on the wrong side of the cloth, taking care that the stitches do not show through to the right side; buttonhole round the border.

Cut 12 circles of linen of equal size and applique three of them on to each corner of the cloth; take out the tacking threads, press with a warm iron, and the cover is complete. A very dainty traycloth can be made from the embroidered ends of linen American pillow-cases which are often quite good when the other parts are well worn. Begin by hemstitching two of the ends together. If the raw edges are hemmed down after being cut, and strong linen thread is used for the hemstitching, the join will be a very strong one. When darning a small hole in a tablecloth, the Vepair will be much more easily done if a piece of white net, which has been put through strong starch, is ironed over the hole and the darning threads taken backward and forward through the holes in the net.