JOLLY PARTY TO CELEBRATE COMING-OF-AGE

Sun (Auckland), Volume IV, Issue 938, 3 April 1930, Page 4

JOLLY PARTY TO CELEBRATE COMING-OF-AGE

ENJOYABLE ITEMS CONTRIBUTED BY GUESTS To celebrate the com i ng-of - age of their daughter, Mana, Mr. and Mrs. H. S. Chambers gave a party in the Centenary Hall, Dominion Road, last evening. • i colour scheme chosen lor the decoraDuring the evening items were given j by Miss Doris Messer. Miss D. Chamj bers. Mr. Hartigan. Air. Bellam and I the Rev. E. B. Chambers. | To receive the guests Airs. Chambers wore a frock of black embossed georj gette. with orchid shoulder posy. Afxss Ar. Chambers was frockcd in moire velvet and georgette. Among those present were: Airs. E. B. Chambers, in brown georgette, trimmed with fawn; Mrs. R. Chara- | bers, lavender crepe de chine trimmed with lemon: Airs. L. Chambers, autumn--5 tinted ninon over lemon satin: Airs. Y\ . Chambers, beige celanese relieved with j -reen; Mrs. E. Chambers, floral satin: f Airs Andrew Messer, crepe georgette. I floral shawl; Aliss Doris Alesser, primrose georgette, floral lace: Airs. C. Keller, apricot and silver georgette; Airs. 11. A. Chambers, sky blue georgette. rose I shoulder spray; Mrs. K. Robson, navy | crepe mariette: Airs. L. Scott, green satin i and silver spray on shoulder; Mrs. C. A. Clarke, dark blue crepe de chine. Mrs. YV. K. Taylor, wearing blue georgette and taffeta, hip bow: Mrs. T. J. I 'Mullin, black silk marocain: Mrs. A. i Bellam, floral ninon; Airs. _ Poad. grey floral crepe de chine; Mrs. YY . Poac, j blue crepe de chine trimmed wit a ciutmente; Miss Rita Clark, coral pink ge-’--s-ette. white silk lace, ankle-length, Ac--B Chappell, chiffon velvet, and ge- i~ette- Aliss D. Chappell, apple grew georgette and lace; Aliss J. Chappperriwinkle blue figured taffeta: Mi Owen Higgott, leaf green crepe de chinana cream lace; Aliss G. Goodwin, royai i blue crepe de chine, with pink posy ‘ 1 1 shoulder: Aliss M. Buckley, egg-shell . blue taffeta: Miss O. ..eor-ette with (told brocade bodice. Miss 'Madge Speir. black georgette relieved | \vith scarlet bow.

CROQUET AFTERNOON I MANUREWA CLUB MEMBERS ENTERTAINED AT PAPAKURA j The president, Aliss Alargaret j Cooper, and members of the A team of the Papakura Croquet Club, enter- ! tained the members of the Manurewa Croquet Club’s A team on the Papai kura lawns. Papakura Ladies: MesI dames, J. YV. Elliott, H. McEntee, J. Bates, J. Andrew, J. Tasker, and T. j Seaton. ANNUAL DANCE MANGAPEHI SPORTS CLUB A large number of dancers attended the Alangapehi Sports Club’s annual dance, held recently. Swift’s Orchestra supplied excellent music. The dance committee had arranged a card tournament for non-dancers, : the winners being: Airs. Friday and i Air. YY r . Alahuri; consolation prizes, j Airs. Seymour and Air. Brennen. O

WINTER WOOLLIES WHY WOMEN WILL NOT WEAR THEM UNDIES DON’T MATCH ' FROCKS There is a world-wide lament that women have forsaken wool for artificial silk, but have those who are making the wail ever paused to realise that women will never wear woollens so long as undies do not conform to the fashion in frocks? Silk and wool slips are made with opera tops, but try to buy a woollen garment, and you are faced with something with sleeves, which, properly belongs to the era of Victoria and red flannel. During the dancing season, in the winter time particularly, women would be glad to wear woollen shirts, if the texture and cut were right. But liow many manufacturers have taken advantage of the new backless gown to have ready a dainty woollen slip to be worn with dancing frocks? There are delightful Shetland wool lens on the market, but they are often expensive, and every woman hasn’t the time to make her own shirts and petticoats of this soft yarn. The manufacturers should disabuse women’s minds of the notion that woollen underclothing is heavy anc old-fashioned. There is no reason whj woollen slips should not be available in light weaves, fashionably cut, witl opera tops, in a variety of colours, ai a reasonable price. Then women would not mind wear ing woollen undies, as -well as frocks and coats.

BRAINS—AND HOW TO COOK THEM Brains sliould always be prepared in the following manner:— First of all soak them for 15 minutes, then remove the skin. When clean cover with cold water and bring to the boil, simmer for one minute, then strain the water off; add fresh cold water, a sliced onion, salt and piece of sage. Bring to the boil slowly, allow to simmer for three : minutes, drain and put on to a plate | to cool. ] If brain fricasee is wanted, put the ! brains up, add a dessertspoon of chopped parsley, and add both to a | prepared sauce. Stir well, add a tea- | spoon of lemon juice, and serve on hot I buttered toast. Here is a suggestion for the sauce: Put a cupful of milk (or white stock) into a saucepan, add a blade of mace, some chopped parsley, and a slice of onion, then simmer for 10 minutes. Melt a dessertspoon of butter in another saucepan, add a dessertspoon of flour, taking care to mix well, then strain the milk and add slowly, stir until it thickens, and boils, | then simmer for three minutes. When j ready to serve, add two tablespoons of cream, and seasoning to taste. Brains are nourishing and cheap, also very light, if cooked in the wav suggested. For frying, when the brains are cleaned, cut into halves, dip firstly in flour, then in egg and then in breadcrumbs. Fry in deep fat until a golden brown, drain and serve with ~ fried ' bacon. | Brains when chopped aud fried in ! breadcrumbs make delicious brain | cakes, and are tasty if garnished with j chopped parsley.