Dixieland En Fete

Sun (Auckland), Volume IV, Issue 1032, 24 July 1930, Page 4

Dixieland En Fete

I ANNUAL BALL HELD BY j NORTHERN DEPOT OF N.Z. i 1 ENGINEERS j MANY DANCERS ATTEND Dixieland presented a gay scene when the annual ball of the North- ' ern Depot of the New Zealand Engineers was held last evening. The tables and cubicles were arranged with bowls of iceland poppies and at the entrance and along the walls were flowering shrubs and pot plants. Mr. Harry Neilson and the famous Dixieland Band played delightful music. The committee responsible for the arrangements were Major W. A. Gray, M.C., Captain Clifton and Captain L. F. Rudd, who were assisted by Lieutenant Dyer, Lieutenant Tremain, Lieutenant Savory, Sergeant Julian and Sergeant Smith. AMONG THOSE PRESENT Mrs. W. A. Gray had on a gown of black taffeta with a pale orange embroidered shawl. Mrs. Clifton wore a frock of black georgette relieved with a green and gold shoulder spray. Mrs. B. Tremain chose a gown of ivory lace. Mrs. George Walker was wearing a black and oriental beaded frock. Mrs. Allen was in a gown of peach taffeta. Mrs. V. Simpson was gowned in leaf green satin beavte. Mrs. P. Norbury liad on gold and lilac chenille georgette. Mrs. F. Tuck wore a frock of pastel green shot taffeta. Mrs. N. K. Stuart was frocked In bronze shaded georgette. Mrs. B. C. Barnes had on a gold and black beaded frock. Mrs. Albert Neville was gowned In blue floral georgette. Mrs. J. Bree wore a frock of daffodil yellow georgette. Mrs. Leadbeater chose a frock of rose shaded taffeta. Mrs. N. D. Carter had chosen' a gown of apple green embossed georgette. Mrs. Stevens wore a frock of black and floral taffeta. Mrs. Naughton was wearing cuban orange ring velvet. A gown of leaf green georgette with a silver tissue rose was worn by Mrs. Tugby. Miss Winsome Airey s dance frock was of black chenille spotted net. Miss Diana D’Esterre wore a frock of pink shaded georgette with coatee of black embroidered satin. Miss D. Bagley had on a frock of black silk lace.

Miss Moire Bethune wore a gown of ivory souple satin with sprays of irises. Miss Wheatley had chosen a gown of black ring velvet. Miss Margaret Dunn had chosen a gown of moss-green satin with frills of yellow net. Miss Nola Pollard was gowned in lime green embossed georgette. Miss Jean Peebles wore a dainty frock of vieux rose floral taffeta and georgette. Miss Hildred Grahame chose a gown of black souple satin. Miss Russell’s frock was of firefly taffeta and ring velvet. Miss M. Macintosh was wearing apple green crepe de chine. Miss Isemonger wore a pretty frock of sunset pink figured taffeta. Miss M. Woolley was’frocked in taffeta and geoi-gette. A pretty dance frock of lettuce green tulle was worn by Miss Phyllis Tremain. Miss Phoebe Young’s dance frock was of shell-pink georgette and velvet. Miss Joan Good’s frock was of unrelieved bkick georgette. Miss Pat Piggan wore a frock of peach shaded georgette relieved with green. Miss Heald’s pretty frock was of mist blue georgette with touches of red. Miss W. Funnell had on a dance frock of daffodil yellow embossed georgette and net. „ . Miss D. Holdsworth was gowned ln< eau de nil crepe dA chine and diamente. Miss G. Taylor was wearing a frock of ivory georgette. Miss Freda Coyte had on a frock of ivory chenille georgette over pale pink satin with bands or silver lace. Miss M. Dunn was In apple-green and lilac crepe fleuri. Miss Muriel Harrison was wearing a frock of powder-blue taffeta. Miss D. Hislop had on a frock of tangerine georgette. Miss U. Wilson wore floral ninon in shades of yellow. Miss Lillian Coyte chose a gown of gage green georgette relieved with silver. Miss G. Jones wore a gown of Chinese red chiffon. Miss Amy Lowe had on a frock of black taffeta. Miss E. King was in a frock of delphinium blue ninon and taffeta. Miss Nancy Forte was gowned In fuchsia embossed georgette. Miss Lynch had on black net over georgette. Miss M. Smith was frocked in -apricot lace over satin. SAVOURY RICE ingredients; Bight tablespoonsful rice; salt and pepper; a good tablespoonful butter; 2 eggs; 3 large onions; grated cheese. Wash the rice and boil it slowly so that it does not break. When done and nicely swollen, drain carefully to keep grains unbroken, and allow to cool. Meanwhile slice the onions and fry in hot fat till slightly browned. Add salt and pepper to the rice, with the butter—melted but not hot —and the beaten-up eggs. Mix well but lightly, with an upward lifting motion. Grease a fire-proof dish and place a layer of rice on the bottom, followed by a layer of onions. Salt and pepper these. Add another layer of rice, and so on. Three layers of onions and four of rice give the best result. Cock in a moderate oven till set but not dry. Turn out (or serve in dish) and sprinkle plentifully with grated cheese. PIQUANT SOUP Ingredients: One cabbage, 1 large onion, plenty of horse-radish, fat to taste, salt and pepper, one slice stale bread, one egg, a little milk, self raising flour as required. Wash the cabbage, cut Into quarters and put into a saucepan. Add the sliced onion, fat, salt and pepper. Boil till the cabbage is soft. Strain the soup, pressing the cabbage well to extract juice. Have ready the following mixture. Soak the bread in milk and beat it to a pulp. Beat up the egg and add it to bread, mixing briskly for a few minutes. Add salt, pepper and grated horse-radish, with sufficient flour to make a very soft dough. Bring the soup to boiling point again. From the dough firm very small balls, slightly flouring the hands. Throw the dumpling into the boiling soup and boil for about 20 minutes. Add plenty of grated horseradish, mix and serve at once.