Y.M.C.A. ACTIVITIES

Sun (Auckland), Volume IV, Issue 946, 12 April 1930, Page 21

Y.M.C.A. ACTIVITIES

The monthly meeting of the board of directors of the Y.W.C.A. was held on Friday morning:. Mrs. J. A. Bradstreet presiding-. The general secretary. Miss Beggr. reported that many of the activities of the association had been resumed. Nearly 500 girls had already joined the clubs and classes, and many more were joining after Easter. A recent club—the Women’s Luncheon Club—was proving successful in meeting a need. It was stated that a large group of girls had decided to study international projects and wished t° be a branch of the League of Nations Union. The Industrial Study Circle had been planning its research Tvork for the year. Ten senior girls’ clubs are sending a delegation of 12 J?uis to Plimmertun at Easter to represent Auckland at a conference of the Federation of Girls’ Clubs. The Dramatic Circle under Miss Lina Bruce, had arranged an Easter service tor Sunday. A large Easter camp has arranged for girls at Holiday House, Blockhouse Bay. The appointment of Miss Phyllis Phillipps as gymnasium and sports director was confirmed. A most successful open-house night Imti been held recently, many girls and visitors attending to be introduced to the activities of the association. Jt was reported that Miss N. Morton and Miss Allsop, of Wellington, were attached to the association’s staff as trainees. Preliminary arrangements were made for the visit of Miss Kuki Kimura, of Japan, who is visiting New Zealand, and will arrive* in Auckland in June. Leave of absence was granted to Miss Jean Begg, who will attend the PanPacific Women's Conference in Honolulu in August.

equal parts, make into rounds, and roll out a little. Place a prepared apple on each piece of pastry, and mould evenly round the apple. Brush over with water, and sprinkle lightly with sugar. Cook on a greased oven sheet about half to three-quarters of an hour, in a moderate oven. To test if cooked, try with a skewer. Serve with boiled custard, made with half-pint milk, one egg, one dessertspoon sugar, one rounded teaspoon cornflour, thin pieces of lemon rind. Beat egg and sugar together, blend the cornflour with the milk, add rind, and put all together into a double saucepan or a jug standing in a saucepan of boiling water, and stir till it coats the spoon. Remove from the heat at once, or the custard will curdle. When cool remove lemon rind and serve.