ROWENA JACKSON.

Manawatu Standard, Volume LIX, Issue 68, 17 February 1939, Page 11

ROWENA JACKSON.

BRILLIANT FUTURE FOR DANCER Palmerston North audiences will remember Rowena Jackson as the brilliant little solo dancer and ballet leader in the local Operatic Society’s production of “The Belle of New York.’’ last year. This 12-year-old dancer liasmade such an impression on M. Anton Dolin, one of the principal dancers in the Covent Garden Russian Ballet that he is eager that she should hr sent to England and the Continent to Rave training by the leading halle* teachers says the New Zealand Herald. The New Zealand branch of the Australasian Society of Operatic Dancing has guaranteed the sum of £IOO a year for two years towards the girl’s tuition in Europe. Though that is a good start and a fine gesture on t~he part of the society, it is not nearly enough for the purpose,” M. Dolin said. He added that he would guarantee her at least one year’s training in Eurone and would obtain for her one of the great teachers in Paris. “If Rowena develops as she should, in two or three years she will find her own place and be independent of other people,” ho said. He appealed 'for generous support in sending the girl to Europe and said that her rise to the first rank of dancers would reflect great credit on New Zealand. A RECIPE. GRAPEFRUIT SPONGE. Take 1 j cupfuls grapefruit pulp, { cupful boiling water, -J cupful castor sugar, 2 egg-whites, 11 tablespoonfails gelatine, 4 tablespoonfuls cold water, 1 cupful grapefruit juice, 2 tablespoonfuls Grenadine syrup, whipped cream to serve. Soften the gelatine in cold water, then dissolve in boiling water, stir in the grapefruit juice, sugar, and syrnn. Stand till the mixture begins to thicken, then beat until foamy, when add the grapefruit pulp and two tablespoonfuls well-drained grated pineapple, if liked. Fold in stifflybeaten egg-whites, turn into a wet mould, and leave till set. Serve turned out and decorated with whipped cream.