DANCE AT COLLEGE

Dominion, Volume 25, Issue 167, 11 April 1932, Page 4

DANCE AT COLLEGE

Scots Parents’ Association FUNDS FOR PAVILION The first of a series of monthly “Cinderella” danees organised by the Parents’ Association of Scots College to raise funds for the new pavilion, was held at the college on Saturday night. The gymnasium, which was decorated with gay Chinese lanterns, flags, and effectively massed flax and other foliage, was filled with enthusiastic dancers, and bridge tables were placed in an ante-room, for those who did not dance. During the evening a “Monte Carlo” dance aroused much Interest and amusement. The success of this first dance of the series augurs well for the future. The arrangements for the dance were in the hands of the ladles’ committee, and Mrs. Newton, who wore black lace, was the convener on this occasion. Supper was served in the dining-hall, where bowls of beautiful blue hydrangeas decorated the tables. Among those present were Mr. and Mrs. J. Sutcliffe, the latter in black lace; Mr. and Mrs. J. A. Koster, the latter in blue lace with a white coatee; Mr. and Mrs. Hope B. Gibbons, Mr. and Mrs. 11. Telford, Mr. and Mrs. C. S. Black, Mrs. Cuthbertson, Mrs. Luke, Mr. and Mrs. H. 11. Miller, Mr. and Mrs. Fairlie, Mr. and Mrs. Leuchars, Mrs. Spence, senr., Mr. and Mrs. Miller, Mr. and Mrs. Morrison, Mrs. Cooper, Mr. and Mrs. Thorpe, Mrs. Spence, junr., Captain and Mrs. Holm, Mr. and Mrs. Manley Luke, Captain Duffy and Mrs. Duffy, Mr. and Mrs. F. H. Taylor, Mr. and Mrs. E. Scotland, Dr. and Mrs. Alan Tennant, Mesdaines Gaby, Wood, Hardwicke, G. R. Chapman, Misses P. Hope Gibbons, Nola Cable, M. Munro, Agnes Elliott, M. Smith, S. Williams, E. " Hudson, Sinclair, N. Zohrab, Christie, McColl, K. Keraptborne, Irvine, McKenzie, ,T. Highet, P. Tanner, R. Carrod. B. Rickman, E. and G. Gapes, Fleming, Captain Spence, Messrs. Stichbury, G. Cable, A. Gibbons, Coucbman, Lindop, F. Smith, Hill, Clark, Donald McColl, H. Pitts-Brown, W. Mason, B. Chadwick, H. Townsend, Rickman (2), Laurenson, Crow, Bedding, Hislop, Morgan, Christie. COOKING KIDNEYS Tough or hard kidneys are so often the result of bad preparation in the kitchen. Here is one of the nicest ways of cooking them rightly. Prepare them, being careful to remove as much as possible of the stringy part. In a small casserole melt sufficient butter, and in it heat the kidneys, cut in halves or quarters, over a quick fire for five minutes or so. Dust in a trifle of flour. Then judiciously add a little strong gravy; a trifle of finely chopped onion, and, if you have them, one or two mushrooms thinly sliced. Then a few drops of Worcestershire sauce, or, and much better, several drops of sherry wine. Cook quickly for ten minutes or so until they are tender. At the last a few drops of lemon juice. Serve on hot slices of brown-bread-buttered-toast. They are capital for an impromptu supper, or for breakfast, or for luncheon, and may also be cooked in a chafing dish.