CLIVE CONCERT

Hawke's Bay Tribune, Volume XXV, Issue 230, 14 September 1935, Page 10

CLIVE CONCERT

Choral Club Entertained A very enjoyable concert was given ou Wednesday night by members of the Clive Shoral Club. Most of the performers were young girls, and they are to bo congratulated upon their fine performance. The first items were songs by the company, with Mrs Douglas at the piano. Then followed a recitation by Miss Joyce Dean and next a duet in costume by Misses J. Cushing and E. Tucker. The programme proceeded as follows;— Play, “Both Ways,” Joyce Dean, Joyce Thornton, Marie McGrath, Audrey Pell, Joan Cushing; duet, Andrey Pell and Eleanor Douglas, “Won’t You Buy My Pretty Flowers?”; tap dance, Betty McNab; song, “To a Miniature,” Doris Douglas, Edna Tucker, Marie McGrath, Joan Cushing; club recitation, Wilma Fuller; song, “I Don’t Know Why I’m Happy,” company; play. “Aunt Maria’s Wireless,” Audrey Pell, Trixie Pell, Cecily McGrath, Joan Cushing, Eleanor Douglas, Doris Douglas; song, Mrs W. Dean, jnr., “An Old Violin” ;■ nationality swigs, lean Thornton, Trixie Pell. Edna Tucker, Cecily McGrath. Joyce Thornton, Joan Cushing, Marie McGrath, Eleanor Douglas, Audrey Pell; play, “Airs Janley’s Waxworks,” company; dance, Sean Triubhais, June Farquharson; “Rendezvous,” song and dance. D. Douglas, E. Tucker, M. McGrath, J. Cushing; play, “The Clockwork Servant,’’ Joyce Thornton, Joyce Dean, Joan Cushing: duet, Doris and Eleanor Douglas ; drill display, leader Miss Joan Cushing; solo, Doris Duoglas; tap dance, Betty McNab; play without words. “Before and After Marriage.” Jovre Dean. Joyce Thornton, ■ Audrey Pell: monologue. “The Raven,” Joyce Thornton; “Goodbye Song,” the comany. Mrs and Miss Douglas and Miss J. Cushing actor as accompanists. Mr Lister, chairman of the Hall Committee, congratulated the performers on their efforts for the hall funds.

In addition to its nutritious and healthful qualities, wholemeal has the advantage of being very economical, on the farm where wheat is at hand to crush and also in the city where wholemeal is cheaply procurable. Any scones, boiled puddings, biscuits, buns or cakes that are made with treacle or honey may be made with half wholemeal and half plain flour, and for wholemeal bread a mixture of one-third wholemeal ana two-thirds white flour should be used, with the addition of one tablespoonful of treacle for every 121 b. batch of bread. Here are a few reliable recipes using wholemeal flour, Wholemeal Biscuits. Take lib. wholemeal, 4oz. sugar, 4oz. meal, 6oz. butter, 1 egg, 1 teaspoonful bicarbonate of soda, pinch of salt ana a little milk. Mix all the dry ingredients together, rub in the butter and mix with the egg and milk. Roll out ’ and cut into rounds. Bake in a quick oven. Wholemeal Gems. Take I cup of wholemeal, 1 cup of flour, 1 cup of milk, 1 egg, 1 teaspoonful of salt, 2 tablespoonfuls of butter, 5 teaspoonfuls of baking powder, 2 tablcspoonfuls of sugar. Soft the white flour, baking powder, and salt and add to the other dry ingredients. Then add the egg slightly beaten, milk and melted butter. Bake in greased muffin tins or gem irons in a moderate oven for 20 to 25 minutes. Ginger Nuts. Take Jib. white flour, Jib- wholemeal, Jib. treacle, Jib. butter, Joz. ginger, spice to taste, 1 teaspoonful bicarbonate of soda, i teaspoonful of salt, 3oz. dark sugar, and two tablespoonfuls of milk. Melt the butter and treacle, and add the dry ingredients. Holl out ’and cut into biscuits and bake for about a quarter of an hour. Steamed Puddings. t To make an excellent marmalade pudding, take one tablespoonful of butter, one cupful of marmalade, 2 cupfuls of wholemeal and one teaspoonful of bicarbonate of soda, dissolved in a cupful of cold milk. Steam for four hours and serve with a good custard sunce. A somewhat similar pudding, using treacle, is made with Jib. wholemeat, J lb suet, 1 teaspoonful ginger, 1 tea spoonful bicarbonate of soda, 1 cupful of milk, J cupful of treacle, find one egg. Steam for four hours and serve with sauce, Wholemeal Bread. Ingredients: 2 cups flour, J teaspoonful of salt, 2 cups wholemeal, 2 teaspoonfuls of cream of tartar, 2 teaspoonfuls baking soda, 2 tablespoonfuls golden syrup, about 11 cups of milk. Method: Sift the flour, salt and cream

of tartar and mix with the wholemeal. Add the milk in which the golden syrup and baking soda are dissolved. Mix thoroughly and bake in loaf tins for i 1 to an hour in a medium oven. Wholemeal Family Cake. Take jib. butter, Jib. sugar, } eup white flour, 1J teaspoonfuls cinnamon, 3 cups wlufiSmeal, 2 tablespoonfuls of cocoa, 1} teaspoonfuls bicarbonate of soda, J cup dates, J cup chopped nuts, 3 tablespocnfuls golden syrup, 1J cups of milk. Method: Stir one cup of milk, sugar, butter and golden syrup in a saucepan until the butter melts. Dissolve the soda in the other half-cup of milk. Mix the dry ingredients and add the warm mixture, and nuts, dates and lastly the soda. Bake J an hour and allow to cool before turning out. Wholemeal Currant Eri 1. Mix to a paste n tablespooniul ol sugar with Joz. of yeast and stir >" three-quarters of a pint of warm mill: and water. Mix together Jib. of wholemeal flour and Jib. of white flour, a tcaspoonful of salt, Jib. of currants »n<J sultanas mixed, loz. of shredded candied peel and half a teaspoonful of cinnamon. Make a well in the centre, then pour in the yeast mixture, :i beaten egg and ]oz. of melted butte . Sprinkle over a little flour, cover wit a cloth, and stand in a warn: place fo 20 minutes, or until the yeast bubble < Knead in the flour, and u little mon tepid milk and water, if required. P.i into greased tins, allow it to rise to t ■ top, then bake in a moderate oven >u: about an hour. Or you can make your bread witlio, . yeast, using this easy recipe:—Mix t gether Jib. flour, a teaspoonful of s: I half a teaspoonful of bicarbonate 0 soda, half a teaspoonful of criwtni 0 tartar. Rub in 3oz. butter add 4i sugar, Jib. currants, 2oz. sultanas. J>■ candied peel and half a tenspoonf, 1 < mixed spice. Bind together wit', beaten egg and sufficient mil’; to fn,a stiff dough. Put into gre-sid firs bake at once for about ihr ;■ a of an hour. Fruit Cake. Take 11b. of sugar, lib. of It lib. of currants, Jib. of ru’sins, lu Jib. lemon peel, J dozen dried figs, almonds cut finely, 1 nutmeg, J c-e; of strong coffee, 1 teaspoonful gin,, cinnamon and bicarbonate of sod juice of half a lemon, rind of 1 leer Jib. wholemeal, Jib. white flour. p pare as for an ordinary fruit cake :■ bake in a moderate oven for two three hours, according to the size ■ your tins.