THE 91st ANNIVERSARY OF THE METHODIST SUNDAY SCHOOL.

Hutt News, Volume 3, Issue 29, 11 December 1930, Page 10

THE 91st ANNIVERSARY OF THE METHODIST SUNDAY SCHOOL.

On Sunday, November 30th, the 91st anniversary celebrations of the Methodist Sundjray School took place in King George Theatre. Tth.e children, under the baton of Mr. Ernest Dawson sang very pleasing ( and Mr. A. Ballantyne was the pianist for the day. Members of the Church choir and an orchestra rendered valuable assistance. In the morning, the Rev. J. C. Loan, Presbyterian Minister from Petone, preached, and the Rev. McDowell talked most interestingly to the children about an orange, in t&e afternoon, while in the evening the Rev. Harold Sharp in speaking of •the young people of to-day, .addressed his remarks chiefly to the parents. At each of the services the lessons were read by the folaorwing children: —Phyllis Heggie, Kuru Shearer, Norman Wilslade and Bruce Grostelow. Soloists for the day were Misses M. Crawford and Capes, and .Harold. Saunders. " On the following T&ursday the children were given a tea which took place 'in Wesley Hall, and was, as is always the case; much appreciated. A social nerceniiig followed the tea, the following being the programme*:— Anniversary hymn; prayer; Part-song, tl Jacob Slept Alone"; reading of the annual report of the Sunday Schol by the secretary, Mr. A. Stbnehouse; financial statement by Mr; A. Stephenson; anniversary hymn; group singing by the children, Miss Withington 's class winning the competition; dialogue by Miss Stephenson's class; recitation, Master Winslade; game; operatic dance by N. Jenkins, also skipping display by. three little Jenkins girls; sketch, "A. Moving Movie" by Miss E. Smith class; game; recitation, Fred Parker. At the conclusion of the evening the Rev. H. Sharp proposed a very hearty vote of thanks to Mr. Dawson, the pianist and the choir, for t&e .part they had taken in the anniversary; also to the caterers and the Sunday School staff, and Mr. Cody seconded the motion. Mr. Sharp also expressed his pleasure at the presence of Mrs Russell, Mrs and Miss ■Clark and Mrs Smith, who have all recently returned from Australia. The gathering dispersed with the pronouncing of the Benediction. On. Sunday morning a Girl Guide and Scout Parade took place at the Methodist Church, the Rev. Harold Sharp preaching. His remarks Were based on that celebrated' picture of Hobnan Hunt's-—"The Light of the World." The children again sang a number of anniversary hymns, and were presented with their prizes, so v that tke service was' altogether a very enjoyable one for the young people. , At night Handel's "Messiah" was Tendered by a choir of 60 voices and a large orchestra consisting of a number of Wellington's well-known musicians. Every seat in the church was occupied, and. forms were placed wherever possible to accommodate the large congre- ' gation. The performance this year far transcended those of previous years, the voices were excellently balanced, and the choruses reverently interpret^ed. Mr. "Ernest Dawson ably conducted the choir, and Mr. C. R. Horman was the organist. The soloists were Misses Christina Ormiston, the wellknown Auckland soprano, Mrs. Wilfred Andrews, whose rendering of the contralto solos was instinct with sympathy, while the tenor solist was Mr. Austin Blackie who has a tenor voice of fine quality. Mr. R. R. Orr who took tie bass solos is always acceptable to Hutt aridieneei and particularly raited to a work of thiii deacTiption.

■ PICNIC SUGGESTIONS FOE. THE HOLIDAY SEASON. : Baked Bean Sandwiches. Half etip baked, 'beans pressed through, tie JcoCtander,~mix with one tablespoon hoTse-raddisiii or tomato vat"cup, 1 teasptTon each parsley and celery minced fine, * teaspoon each onion juice and made mustard. Spread 'bread with butter, then add the mixture. Cover with the other slice. Cut in any desired shape. Wrap in waxed pa.per till ready to serve. Savoury Sandwiches. Half cup cooked ham ot tongue mixed half cup cooked veal^ all chopped fine or put through the grinder. Add one teaspoon vinegar, half teaspoon mustard, l teaspoon horse-raddish ot I tomato catsup, one, tablespoon salad rdressing. Mix thoroughly. Spread • white bread with butter, then with the mixture cover with.. plain slice. Put together carefully and cut any desired shape,. - . Bed Peppers for Sandwiches. Two and a >h.alf dozen red peppers, take out seeds, half dozen onions ground fine. Boil with dne pint of mild vinegar for 15 minutes. Add one cup brown sugar, 1 dessertspoon salt, a little celery seed and boil about one houT. Seal aid put away* When using for sandwiches, mix some of the peppers with salad dressing. Ginger Cordial. Three-quarter ounce tarfcarie acid, ~\o% tincture cayenne, £oz ginger essence, 3 lemons slied very fine, 3£ lbs white Attgar. ' Pour over all 8 quarts boiling water. [Let stand 48 hours. Strain and bottle. It is then ready for us, -Burnt sugar for colouring. i Strawberry CocfctaiL Two oranges, 3 tablespoons lemon ! juice, r l cup small strawberries, 6 tablespoons powdered sugar. Peel and remove pips from oranges. Out segments in half. Bull strawberries and cut in I half. Mix with orange pulp and add j lemon juice and sugar. SOME BECEPES FOB THE FESTIVE BOARD. An Excellent Xmas Cake. ' This reliable recipe will keep indefinitely, and keeping improves the Savour. Take lPbs butte^ ljlbs sugar, 1£ lbs plain flour, lflbs seeded raisins, Mb chopped mixed peel, l^lbs sultanas, 31b currants, candied cherries/ *lb blanched and chopped almonds, a dozen ©ggs, 1 lemon, and 1 teaspoon salt. Cream butter and sugar, add and beat in each egg separately, mix in flour and floured fruits; lastly, add imn! j Divide and bake in two tins six Hquts i in a moderate oven. x Another Xmas Cake. lib butter, lib sugar, 10 eggs, lib flour, lib raisins, lib sultanas, 1 lto curVants, Alb lemon peel, Bozs almonds, loz all-spice, 1 teaspoon of salt and brandy, if liked. Bake 3 hours in a moderate oven. The heat of oven must not rise after the cake goes in. Mode: Beat the butter and sugar to a cream. Add the eggs one at a time and beat well. After all the eggs are in beat till very light. Have the flour and , fruit, etc, mixed. Add gradually to ; the creamed butter, sugar and eggs and beat for quarter of an 'hour or more. ATmond Paste for Xmas Cake. Ground almonds ilb, icing sugar £lb, 1 egg. Mix almonds and sugar well together. Put all the ingredients into an enamelled saucepan, stir over a slow fire till it becomes a stiff paste j must only Tie warm. Dredge a paste-board with icing sugar, roll the paste out to about half-an-inch thick, brush the cake over with white of egg and cover with almond paste j then ice with white icing. White Icing for Xmas Cake. Sugar lib, wiite of 1 egg and the juice of 1 small lemon. The icing sugar must be pounded and sifted and mixed with white of egg till it is of the right consistency. It must be well worked, using a pestle or spoon. Add lemon juice. An Economical Christmas Podding Those 7 unable tto afford a rich Cfirist-,

mas pudding will find this recipe an excellent substitute. The pudding is a Tich,'dark colour and so light in tex-. ture that it can be eaten hot or eold.l^ 4 tablespoons plain flour, 4 toiblespoons bread crum/bs, 4 tablespoons" ground rice, 6 tablespoons sugar, 6 tablespoons currants, 4 tablespoons raisins, 6 table spoons shredded suet, 1 teaspoon spice, 1 tefcspoon ground cinnamon, 1 teaspoon, ground ginger, 2ozs lemon peel or juice and grated rind of 1 lemon, 1 aalt spoon salt, 1 level teaspoon bicarbonate soda, Shred the sn»t very finely t jand mix all the ingredients thoron|jhiy,^rith enough milk to form a moist inixtare, but not wet.. j?our into a well-gr^eaßed mould and steam for 4 hours, l-j&brve with a white sauce, or a '' powder* *• ißJas■tard sauce. A Good Plum Pudding. Half grated bread, crumbs, *lb plain flour, ; }lb moist sugar, Jib blaek^&eaale or golden &yrup> ilb ei^eantif pb raisins, 1 a nutmeg grated, jui^e. of 1 lemon, l*lb finely grated suet, if'level* teaspoon bieaTb. soda. Mis all together with witi. enough milk to maie a moist mixture; p t our into a well greased mould, and steam for 4 hours. Serve wit-h. a white sauce. Cornflour Cake. Half cupful (butter, 1 cup sugar, white of 4 eggs, 1 cup cornflour, 1 cup flour, & cup milk, 2 teaspoons • baking powdei', 1 teaspon vanilla. Dissolve comfloivr in milk. Angel Cake. v One cup granulated sugar, £ cup water; Stir until sugaT is dissolved and ■then boil u-ntil it hairs. While syrup is cooking beat 1 cup egg whites until stil and dry. Pour syrup on eggs, and beat until cool. TheH add 1 teaspoon vanilla and pinch of salt. Then fold in f cup flour, sifte-fl with teaspoon. cream of tartar three times. Oook in jurgreased pan and put in cold oven. Then turn on heat and cook in alow oven one hour.