NEW ZEALANDERS ABROAD

New Zealand Times, Volume XXXIII, Issue 7852, 14 July 1911, Page 11

NEW ZEALANDERS ABROAD

FROM OUR SPECIAL CORRESPONDENT' LONDON, June 2.

Mrs and Miss M. Seddon, after attending Princess Christian’s party on Monday, went to the reception held by the Agent-General for "West Australia. On Tuesday they were at the at homo given by tho Duke and Duchess of Norfolk at Norfolk House, when Mrs Seddon wore black silk heavily trimmed .with jet, and Miss M. Seddon pale blue charmouso. To-morrow tbey go to Eton for the Fourth as tho guests of Mr J. M. Hare, of Holland House. On Saturday Mrs, Miss M. and Miss R. Seddon were present at the trooping of the colour, Mrs 6eddou being in a black and white striped coat and skirt. Miss Rubi Seddon in lilac and Miss M. Seddon in pale grey. Later, at Lord Meath’s invitation, they attended the Empire parade in Hyde Park, Mrs Seddon being in an all black toilette. Miss R. Seddon in grey ebarmeuse with a tunic of black embroidery and a black hat trimmed with tulle, and Miss M. Seddon black silk under black ninon and a black hat. On Friday all three were at Lady Peutland’s at home at Cambridge square. Mrs Findlay was present this week at the party given at Schomberg House by Prince and Princess Christian, at Viscountess Falmouth’s at home, at the dinner given by the Empire Club, at the trooping of the colour, and at Lady Agnew’s ‘'musicals.” At Lady Falmouth’s

she wore a gown of Coronation biuocharmouse covered with ninon to match, a black plumed hat and black boa; and at the Empire Club dinner French blue charmciiMj trimmed with oxidised silver.

Hrs Alfred Nathan, of Auckland, and her two daughters were among tho debutantes at the court held last Thursday. Mrs Nathan was presented by Lady Katherine (Joke, and wore white satin embossed in gold, over an embroidered diamante petticoat, the bodice being draped with antique Brussels lace and trimmed with a garniture of diamante. Tho train of Lose du Barri satin was lined with gold tissue. Miss :-athau, presented by her mother, wore satin, richly embroidered in pearls, iho train, which was attached to the shoulders, was trimmed with white roses and green foliage. Miss Gladys Nathan, presented by her mother, wore loco and ninon over whit© satin. The train, whicn was transparent, was trimmed with bar* rickmacross lace and silver rose embroidery.

Lady Russell (Hawke’s Bay) has been staying with her daughter, Lady 1 nee, at Old Park House, Kadburne, in Derbyshire, and returned on Monday of tnis week, bho and Sir William were Lady Stout’s guests at dinner at the Lyceum Club on Monday night. On Tuesday Sir Will lam. Lady and Miss Kussell attended an at home given by Mrs C. Rhodes, of Timaru, and Mrs Angell Scott. At this Lady Bussell wore black lace trimmed with Ilouiton lacc, and Miss Kussell grey and silver. At tho Luke and Duchess of N oldoik’s reception Lady Russell wore black satin trimmed with black jet.

Mrs AY. A. Rutherford and Miss B. Rutherford (Meudip IliiU) were among tho guests at tho Royal Society s conversazione held at the South ICcnsniS” ton Museum on Wednesday last. Mx-s Rutherford was in a gown of pale green over heliotrope and Miss Kutberloid Brussels lace over pink.

Aliss A. Miohio, of Dunedin, is amongst the recent arrivals in London. bne spent a year in Montreal after leaving New Zealand, and sailed from New York for Loudon on May 13th. She intends spending three months in this country, visiting Scotland and perhaps the Gontinent, and returning to New Zealand via Sues about August 13th.

Mrs George Blandford. L-R.A-M.,, kto music mistress at the Wanganui Girls College, has had a bad breakdown in health, and for some time has been confined to her room with gastritis and lonsilitis. Though sho is still very poorly her health is improving, hut she has been told by her physician that it will bo impossible for her to again take up teaching, as she had hoped to do.

Mrs F. Carr Eollett, of Auckland has a short New Zealand story in the June number of “Nash's Magazine entitled "A Test of Manhood.”

Mrs J. Grant, of New Plymouth, is revisiting the Old Country alter thirty-six years’ absence. Sho expects to remain in England for the next eight months, and will spend a good deal of her time visiting relatives and old friends in various parts of England and Scotland. Mrs W. Dawson, of Dunedin, who came to England recently, has been spending some time with relatives in Essex. She has taken a flat at Torriugtou Square, Bloomsbury, for the Coronation period, after which she will spend some tune on tho Continent. An Irish-New Zealand wedding took place in Westminster Cathedral this week, the bridegroom being Mr T. Burke, of Pabiatua, and the bride Miss Agnes MoHugb, of Dublin. Mr Burke arrived from the Dominion by the Corinthic last month, accompanied by his two sisters. Miss Mabel Burke and Mrs T. Quirk, of Pahiatua. Miss Mabel Burke and Miss Teresa Murphy, a cousin of the bride, were bridesmaids, and Dr McHugh, tho bride’s brother, was best man. The service was conducted by Father Rudolph, assisted by Father Leo. Tho bride wore white satin with an over-tunic of Limerick lace, and for a going-away costume a pale blue coat and skirt. Tho bridesmaids were dressed in cream cliarmeuso, with overdress of cream ninon. A reception was held at tho Trocadcro after the ceremony, and Mr and Mrs Burke then left for tho English Lakes, whenco they will proceed to Scotland. Later they will tour in Ireland and France with Mr Burke’s sisters, and all four expect to ha in Wellington by the beginning of November. Mrs S. and Miss McLaughlin, of Auckland, who were also Euohmo passengers, aro remaining in London till the end of the month, after which they propose to visit relatives in various parts of Ireland and Scotland. Their plans for tho balance of their holiday at Home are at present unformed. Miss Ivey Platts, daughter of tho late Rov. F. C. Platts, vicar of Port Chalmers, who came to England by the Gorinthic early in May, chiefly for the sake of her health, has been staying with her sister, Mrs Bambriggie, at Rohais Manor, Guernsey. She comes back to London with her sister and nephew for the Coronation, and will then make a round of visits to relatives and friends in various parts of England. Then, Miss Platts returns to Guernsey, where, save that sho may winter in Switzerland, she expects to livo a couple of years. SEASONABLE COOKERY HOT MEAT DISHES. At this time of year cold meat is at a severe discount, and even the sight of tho salad vegetables in tho shops gives one a warning twinge of indigestion. Yet one cannot havo roast meat without cold moat to follow and it is a staple article of faith with many excellent Englishmen who have attained the fat-and-forty stage of life that "there is nothing like a good plain roast.” Here is one rather

unusual and quite nice little “cookmeiit for using up the cold roast. HIDDEN HASH.

Pc i and cut in slices two Spanish onions, and fry them with plenty ot butler or dripping in a tTying-nau, jvuii a .‘■prig of lemon-thyme, parsley, and sago. When a nice brown, .stir in n dessertspoonful of Hour well seasoned witli popper and salt, with a teacupful of niiliv or water; stir this well, and boil -or five minutes. Take off tho fire to coot, and stir in a tablespoonful of vinegar. Well butter a pic-dish, sprinkle it freely with bread-crumbs, thou lay id some nicely-cut slices of either beef, mutton, or pork, free from bones and gristle. Pour over the sauce, cover the with breadcrumbs, and bake twenty minuter iu a hot oven. CALF'S LIVER STEWED.

Gut some calf’s liver into neat slices, sprinkle it with popper, salt, and parsley chopped flue. Rut a pioco of butter in a stew-pan; when dissolved, let a shallot remain in it for ten minutes, take away tho shallot and place in the slices cl liver. Set the stewpan. on the lire, lot it cook very slowly—-it must not even simmer. It will take about an hour, ’Prepare a gravy by taking a tablespoonful of good gravy or soup, put it into tho liver gravy, and boil it up; serve the liver with a sauce over, and rolls ok bacon round the dish. . MOCK GAME.

Take two slices of beefsteak about half an inch thick. Lay some raw bacon on each, dredge with Hour, roil up and skewer it. Melt some dripping in a stewpan, and fry the rolls in it till nicely browned, then add a. chopped onion, half a teaspoonful of grated lemon rind, 1 teaspoenfui of capers, 1 wineglassful of vinegar, and the same of stock. Cover and stew very gently for two hours. Put the meat on a hot dish. Strain the gravy, thicken, and colour it; stir in a tablespoonful of red-currant jelly, season with pepper and salt, and pour over. VIENNA STEAK. For A T ienna steak shred very finely half a pound of raw beef steak, the same of mutton and pork. The meat can bo put through a mince if liked, also beef steak alone will suffice, and, if liked, a couple of sausages can bo skinned and mixed in- Soak two ounces of broad in. milk, then squeeze tho liquid out and add the bread to the meat with some finely-chopped parsley, popper and salt to taste, and a beaten egg, reserving a little for brushing over. If liked, some onion can bo used, but it should l>u boiled first of all. Mix all well together, and get into a neat shape ox\ a wcli-buttercd tin. Brush over with egg, and sprinkle with browned crumbs. Bake in a pretty sharp oven for fortyrfivc minutes. Lift carefully on to a hot dish, and pour a good gravy round, STEWED OXTAIL, Joint an oxtail, put it in ,a stewpan with sufficient cold water to cover. Bring it to the boil, then add a clove, six peppercorns, salt, herbs, and a sliced onion. Simmer for two hours, then- put tho oxtail on to a hot dish. Thicken the liquid with Hour, and add a little lemon-juice. Reboil and strain through a fine sieve over tho dish on which the oxtail is served. Tho recipes for home-made sweets asked for by "Constant Reader” will be found in Saturday’s “Homo Circle” page. —ZEALANDIA. ■Mmtf