WOMEN’S WORLD

Manawatu Standard, Volume LIII, Issue 109, 5 April 1933, Page 11

WOMEN’S WORLD

Miss M. Anderson, of Palmerston North, is the guest of' Miss Lynch, Paekakariki. Miss Jean Stevenson, national general secretary of the Y.W.C.A., will return to Wellington on Tuesday. Sho lias been visiting the branches of the association in Dunedin, Timaru and Christchurch. At the Wellington Caledonian Society’s annual competitions for the Graham-Moffatt Cups, Miss June Scott, of Ngata Street, was successful in winning the trophy for hoys and girls under 16 years, the cup being awarded on points for the seauntriubhas, fling and sword dances. Mrs J. Lapish, Mayoress of Aslifield (New South Wales) for tlio second term, is probably the oldest Mayoress in the- State, having passed the seventy-ninth milestone, with her faculties still unimpaired. A resident of Aslifield for nearly half a century, she has been prominent in most of the public movements of the suburb during that lengthy period. During the war she was indefatigable in lied Cross activities, Pose Days, and other activities for helping the men at the front, among whom was one of her sons. CROQUET. MANAWATU ASSOCIATION. After a long and beautiful summer tlio croquet season is rapidly drawing to a close, and all matches are practically finalised in the various clubs. _ The Manawatu Association received with regret the resignation of Mrs Gambrili as district liandicapper and Mrs E. Anstis (Takaro) has been elected to the position. The association is winding up its activities for the season with a gala day at the Manawatu greens on Friday at 1.30, when the presentation of the silver buttons will take place. WEST END DANCE. The first of a fortnightly series of old-time dances was held in the West End School last evening. There were over sixty couples dancing, Mr W. Scliwiabe acting as M.C. Prizes at cards were won by Messrs Trow and Bateman. The ladies’ committee, under Mrs G. Tremaine, provided an excellent supj>er.

LADIES’ GOLF. PLAY AT HOKOWHITU

Members of the Manawatu Ladies’ Golf Club were engaged in the L.G.U. silver and bronze medal rounds yesterday. The golf was of a high standard, the course, with the exception of ono or two patchy greens, being in splendid order. In the A grade, Mrs A. E. Ekstedt returned a gross score of 87, and 71 nett, five strokes better than Mrs L. Speechley, whoso card read 76. Mrs H. C. Collinson, whoso handicap was limited to four, followed. For the bronze medal, Mrs M. Gabriel secured pride of plaoo with a nett card of 72—four strokes better than Mrs L. vSeifert. Another definite margin was shown in the junior series, Miss N. Nash returning a card of 87 nett with Mrs Scrivener four strokes behind. Following are the detailed results in the respective series : Silver Medal.—Mrs A. E. Ekstedt, 87—16—71: Mrs L. G. Speeclrley, 92 —16—76; Mfs H. Collinson, 81—4— 77; Miss W. Scott, 90—13—77; Mrs E. V. Brooker, 92—13—79; Miss E. MacMillan, 93—14 —79. Bronze Medal. —Mrs M. Gabriel, 96—24—72 J Mrs L. Seifert, 98—22 76; Mrs R. H. Billens, 102—25—77; Miss Rogerson, 104 —27 —77 ; Mrs A. A. Oliver, 113 —36 —77 ; Miss K. Garner, 114 —36 —78. Juniors. —Over 14 holes: Miss N. Nash 95 —B—B78 —87 ; Mrs Scrivener, 103 —12—91; Mfs H. C. Hill, 104—12 92.

Despite the fact that she has not been playing a great deal of golf of late, Mrs Collinson evidenced yesterday that it would not be long before she attains top form again. In the L.G.U. medal competition she negotiated the round in 81 after registering a trio of 6’s on the outward journey and indications are that she will soon break 80. Following was Mrs Collinson’s card: —Out: 5 4 5 3 6 6 4 3 4—40. In: 56355553 4—41.

OTAGO CLUB SOCIAL. A MUSICAL PROGRAMME. The Otago Club’s social evening, held in the Y.W.C.A. club room last evening, attracted a large attendance. Warm appreciation was shown of a delightful programme arranged by the president (Mr A. J. Graham), assisted by Mrs Law. Before supper Mr Graham extended a welcome to the visitors and returned thanks to the performers who had given such great pleasure. He thanked Mrs Law personally for her assistance in arranging the programme which was as follows:—lnstrumental trio, “Novelletten” (Garde), Mesdames R. S. Law, J. K. Patou and Miss Gwen McKenzie; song, “The Two Grenadiers” (Schumann), Mr W. B. • Tennent: encore, “Sea Fever” ; ’cello solos. “Minuet” (Gluck) ; and “Bournee” (Handel), Miss Elvira Wycherley; encore, “Lullaby” (Cyril Scott) ; song, “Still as the Night” (Bohm), Mrs J. K. Paton; encore, “If No One Ever Marries Me” ; violin solo, “La Gitana” (Kreisler), Mrs R. S. Law; encore, “Londonderry Air”; song, “Come to the Fair” (Easthope Martin), Mr W. B. Tennent; encore, “Yeoman’s Wedding Song”; instrumental trio, “Rondo” (Hadyn), Mesdames R. S. Law, J. K. Paton and Miss' Gwen McKenzie; encore, “Barcarolle.” The accompaniments were played by Mesdames B. F. Barlow and J. K. Paton. Supper was served, the hostesses being Mesdames Wilkinson and Peters, and there was dancing until midnight. HOCKEY. HIGH SCHOOL OLD GIRLS” CLUB. The annual meeting of the High School Old Girls’ Hockey Club was held last evening. There was a very good attendance of members, Mr P. T. Robinson acting as chairman. The balance-sheet and report were adopted. The election of officers for the 1933 season resulted as follows: —Patron, Mrs W. McKenzie; president, Mr A. E. Blackbourn; vice-presidents, Mesdames M. H. Oram, A. E. Mansford, Rhodes, Misses Aitchison and W. Brown; delegate to Manawatn Association, Mr P. T. Robinson; coach, Mr A. E. Blackbourn; captain, Miss G. McKenzie; secretary and treasurer, Miss N. Ainsworth. It was decided to hold the first practice on April 19 at 2.30 p.m. at the Sportsground. A vote of thanks to the chairman concluded the evening.

RECIPES. Chocolate Cottage Pudding. Ingredients: cocoa, 41 oz flour, 3oz butter, 3oz sugar, milk to mix, vanilla flavouring, half teaspoonful baking powder. Method: Mix the flour and cocoa together.' llub in the butter. Add the sugar and baking powder and mix well. Add a few drops of vanilla and sufficient milk to mix all to about the consistency of a cake. Put into a small greased pie dish and bake for about 30 minutes in a moderately hot oven. Chocolate Tea Buns. —Ingredients : lOoz flour, 2oz cocoa, soz butter, 6oz castor sugar, J teaspoonful baking powder, 1 egg, milk, jam. Method: Rub the butter into tlio flour. Add the sugar, cocoa and baking powder and mix all together. Beat up the egg and add to the dry ingredients, with a little milk as required, and mix all to rather a stiff paste. Turn on to a pastry-board, and roll out J of an inch thick, and cut into rounds about 3 inches in diameter. Turn them on to the other sido, and put a little jam in the centre of each. Damp the edge, draw to the middle and squeeze together, making a round shape. Turn over, and mark two lines on each bun, forming a cross—do this with the back of a knife. Place on a baking-sheet, leaving a space between each, brush over with milk, and bake in a hot oven for about 10 to 15 minutes. Chocolate Ice. —Ingredients : Half teacupful of cocoa, £ pint milk, 1 pint of whipped cream, 1 tablespoonful of sugar. Method : Boil the cocoa with mdk. . When co6l add the cream, and P ace in freezer. The frozen ice should bo kept one hour before serving.

Chocolate Macaroons.—lngredients: 2oz. cocoa, whites of 2 eggs, 6oz. almonds, lib. sifted sugar. Method: Whisk the whites of eggs stiffly. Mix the cocoa, sugar and almonds, and add the whites gradually to form a stiff paste, place in small heaps on wafer jiaper and bake in a moderate oven.

Chocolate Powder Custard.—lngredients : Custard powder, 2 dessertspoonsful cocoa, 3 or 4 dessertspoonsful sugar, vanilla flavouring, 1 pint milk. Method : Mix the cocoa and custard powder together and mix to a smooth paste with a very small quantity of the milk. Put the remainder into a saucepan with the sugar, and pvhen boiling stir on to the custard ‘powder and cocoa. Return to the pan, bring to the boil, and boil for one minute, keeping it stirred all the time. Add flavouring to taste. Note: Use rather less custard powder than for an ordinary powder custard, as the cocoa helps to thicken slightly. For example, use J tablespoonful instead of 1 tablespoonful custard powder to 1 pint of milk. Chocolate Milk Jelly.—lingredients : I pint of milk, 1 rind of lemon, Joz gelatine, ljoz cocoa, 2oz lump sugar,. J cup hot water. Method: Put the milk in a pan to boil, adding the lemon rind and sugar. Do not let it burn or boil over. Mix the cocoa smoothly, watching that it is free from lumps. 'Melt the gelatine in the hot water, and when dissolved strain into the milk. Flavour with vanilla or cinnamon, and strain into a wet mould.