CLUB SOCIAL

Sun (Auckland), Volume III, Issue 862, 4 January 1930, Page 18

CLUB SOCIAL

JOLLY DANCE EVENING SOME ENJOYABLE ITEMS Following its annual custom the Northcote Co-operative Social Club held a social and dance in the Parish Hall, Northcote, on New Year’s Eve. Songs were given by Miss Phyllis Johnson. Messrs. W. Roberts, F. Fullbrook, W. Corin, and Mr. C. Duke. After supper, dancing was enjoyed until midnight, excellent music being provided by Mr. W. Mayall’s Orchestra, while Mr. J. Davidson performed the duties of M.C. Among those present were: Mrs. W. H. Copeland, who wore blue figured crepe de chine with uneven hem; Mrs. M. Eaves, black georgette and lace, with shoulder posy; Mrs. Blackman, primrose georgette, -with uneven hem; Mrs. Sillitol, figured rayon; Mrs. Fielder, navy blue and white georgette; Mrs. Chas. Hunter, black lace over crepe de chine, with diamente trimming; Mrs. Roberts, mauve crepe de chine; Mrs. Blaire, rayon silk; Mrs. I. Surth, black crepe de chine, relieved with red; Airs. E. Swindale, green georgette, with uneven hem and shawl to tone; Mrs. Corin, black lace and diamente, black shawl; Mrs. Duke, apricot crepe de chine, w’ith silver lace; Mrs. M. Shorter, fawn crepe de chine, with blue trimming, and shawl to match. Mrs. Moore was in apple-green silk and black shawl; Airs. Stewart, blacklace over crepe de chine; Aliss Irene Holmes, cerise crepe de chine, with posy to tone; Airs. S. Osborne, rose taffeta'; Mrs. Lemon, jade green ring velvet, with uneven hemline; Airs. W. Ruokett, grey embossed georgette, side panel Airs. W. Martin, spotted georgette trimmed with black; Airs. Cooledge, pale mauve silk; Airs. P. Woodward, black moire silk, with milanese shawl to match; Airs. Davidson, figured taffeta, with pale green shawl; Airs. J. Gilfoyle, pale pink ninon, with black shawl; Aliss Finlayson, pale blue georgette,- with shawl to tone; Aliss Joan Sillotol, white crepe de chine, with ivory lace; Aliss Craig, champagne georgette, with frilled skirt; Miss C. Low, navy crepe de chine, trimmed with red; Aliss Nancy Colham, pink crepe de chine with cream lace and blue posy; Aliss Jean Craig, pink crepe de chine, with frilled skirt.

SOME RECIPES BUTTERED SHRIMPS Required: One ounce of butter, one ounce of flour, half a pint of milk or stock, half a pint of fresh shrimps, salt, pepper, lemon juice, hot toast. Carefully pick the shrimps. Put the butter in a pan, add the flour, and mix smoothly. Gradually pour in the milk, put the pan on the Are, and stir till the sauce thickens. Then add the shrimps. Allow to simmer gently for a few minutes, but take care it does not boil. Then add salt, pepper, and a few drops of lemon juice to taste. Have the round of hot toast ready buttered. Pour the mixture over, and serve at once. BAKED DABS Required: One dab for each person, one ounce of butter to three or four fish, half a lemon. Wash, dry, and trim the flsh. Melt the ounce of butter in a fireproof dish or baking tin. Lay in the fish, and pour a little of the butter over. Bake the fish for about 10 to 12 minutes, according to the thickness of it. Either serve the fish in the dish in which it was baked, or slip it on to another hot one. Serve them very hot with bread and butter, and cut lemon. PERFECT CUP OF TEA Making tea seems so simple that one can hardly think anyone needs instruction in it. Yet there are many houses where one does not get the real thing. Everyone knows that the teapot must be heated with hot water first, then the tea put in, followed by water that must be actually at the boiling point. But after this the mistake is made of placing the pot on a cold surface. This chills the bottom layer of water, making it heavier, so that it remains there, and there is no circulation. But if the pot is placed over a gas ring, with the flame turned down till scarcely visible, a circulation of the liquid is kept up, and within about four minutes the tea is ready as well as hot. If enough leaf has been used, any diluting can be done in the cups, and not by adding water to the pot. To make a single cup of tea, use a flat-bottomed mug. Fill it with the boiling water, put a saucer over it, and let it stand over the tiny flame for four minutes.