NOTES FOR WOMEN.

Otago Daily Times, Issue 21021, 9 May 1930, Page 15

NOTES FOR WOMEN.

By Phtm.xda.

SOCIAL AND PERSONAL

On May 3 a social was held in the Wakari School Hall in honour o£ Miss Jean Cubitt, who for a great number of years has rendered valuable service on the musical side of school functions. There was a large attendance of residents of the district. Dancing, intermingled with songs, musical items, and games, made up the programme. During the evening Mr H. Colquhoun, headmaster of the school, in a speech, referred to the indebtedness of the district to Miss Cubitt, who had so often and so willingly placed her musical latent at its disposal. Concluding in happy vein he made the presentation of a lady’s handbag and its contents, on behalf of the district, to the guest of the evening, who was also the recipient of a beautiful bouquet from an old resident, Mr Charles Tweedie. Mr French, on behalf of the School Committee, voiced its gratitude for the services rendered by Miss Cubitt. Mr W. S. Cubitt made a suitable and feeling reply on behalf of his daughter. A very happy and pleasant evening soon after .came to a close. * * » The weekly meeting of the Caversham branch of the Home Economics Association met at 91 Surrey street on May 7. A large number of members were present. The subject for consideration was “ The History of Furniture.” " Dating back to the twelfth century,” said the speaker, “we noticed the large centra] hall bare, and plain, a few heavy chairs and benches and the hall undecorated. In the fourteenth century, although possessing little furniture, the grand hall was the scene of elaborate meals with great pomp and show, music and jesters as accessories. The sixteenth century produced great mental activity, famous men lived, religion was a burning question, and the art of architecture reached its apex. From this period on, more furniture was demanded, and small rooms were added to the great hall for sleeping or entertaining.” Box two of the same subject will be studied at a later meeting. * R * On , April 9 a pretty autumn wedding took place at the Anderson's Bay Presbyterian Church, when Hazel Mavis Sim, of Stirling street, Anderson’s Bay, fifth daughter of the late Mr and Mrs 6. 6. Sim, of Paparoa, Crookston, was married to Andrew, only son of Mr and Mrs G. Carruthers, of Taumata, Clinton. The church .was prettily decorated in shades of nasturtium brown and gold, the Rev. 6. Jupp officiated, and Mr J. Clark played the accompanying music. The bride entered the church on the arm of her eldest brother. Mr E. K. Sim, of Pukemaori. Southland, and was attired in a dainty gown of ivory georgette and silk lace, the skirt falling in alternate points of georgette and lace and the long sleeves being caught at the wrists with lace. Folded bands of georgette looped from the left shoulder were caught at the shoulder and a lower waistline by diamante buckles. A handsome scalloped embroidered veil was held in place by a coronet of pearls and orange blossoms, and ivory shoes and a bouquet of white dahias and asparagus completed a charming toilette. Miss Vena Sim, the bride's sister, attended as bridesmaid, and wore a smart frock made in early Victorian style, of gold silk flounced lace over georgette, which suited the wearer admirably. A large spray of ’ nasturtium shades hung from the shoulders and gave a smart touch of colour, and she wore a band of gold leaves round her hair, gold shoes, and carried a bouquet of gold and lemon dahiaas. Mr E. Houliston, of Taumata, cousin of the bridegroom, carried out the duties of best man. The bride’s two nieces, Pat Hanger and June Colquhoun, made charming flower-girls, and wore dainty frocks of green crepe de chine, picot-edged frills forming the skirts, and posies with green ond gold ribbons being placed on the shoulders. Bands and bows of green tulle encircled their heads, and they wore necklets of green beads (the bridegroom’s gifts). They carried . baskets of brown michaelmas daisies and nasturtiums. After the ceremony an adjournment was made to the Wilford Tea Rooms, and the guests were received in the hall by Mrs H. Colquhoun and the Misses L. and R. Sim (sisters of the bride), the former wearing a tailored costume in the new brown shades and a smart hat and furs, while Miss R. Sim wore brown repp trimmed with biege. Mrs Carruthers wore beige repp with hat, furs, and shoes to tone. A dainty repast was laid in the dining rOom, where the colour scheme of the wedding, carried out in flowers, clusters and gay hangings, gave a cheery appearance. Mr Jupp presided and a number of toasts were honoured and replied to. ’ Many telegrams were read, loud applause following the one sent by the committee and pupils of the Glenkenick School, where the bride had been teaching, and where, prior to the wedding, a complimentary social had ‘ been held in her honour and presentations made. of a handsome dinner set and a vase and plate from the Sunday school. After the breakfast a pleasant time was spent in renewing friendships, and the young couple left for a motor tour of Central Otago and Pembroke, the bride on leaving wearing a smart maroon floral silk velvet frock, maroon hat and grey fox furs and gloves. On their return tg Taumata, where.Mr Carruthers is engaged in farming, the residents gave them a hearty welcome home and were hospitably received by the young couple. Dancing was held in the barn and music, cards and a dainty supper helped the time to pass pleasantly. MUSHROOM TIME. The mushroom season is making its appearance. Some tasty dishes may be evolved, such as mushrooms and kidney, mushroom ketchup and soup, as well as savoury and stuffed mushrooms. ' SAVOURY MUSHROOMS. Ingredients: Half a pound of mushrooms, peeled and cut, one ounce of butter, salt and pepper, one teaspoonful of flour; ■ one teaspoonful of extract of beef, a pint of cold water, a little parsley for garnishing, and buttered toast. Method: Pry the mushrooms in butter, stir in flour and the water, in which the beef extract should be previously dissolved. Stir till it boils, and spread over buttered toast, or pour it into a dish and put sippets of dry toast round; garnish with parsley. Time, 10 minutes. Another method: Cut off stems and chop with the smallest mushrooms, half a pound in weight, two ounces of butter, good handful of breadcrumbs; fry, season with pepper and salt, add breadcrumbs. Whilst doing this, bake the largest whole mushrooms (one for each person) in oven with butter, turn wrong side up, put small teaspoonful of chopped mixture in, and serve on toast. STUFFED MUSHROOMS. Ingredients: Ten or twelve large mushrooms stuffed with half a teaspoonful of parsley, one teaspoonful of tomata ketchup, half a teaspoonful of thyme, and one teaspoonful of mushroom ketchup. Method: Fry chopped stalks and seasoning to a golden brown in the butter or oil, add breadcrumbs and yolk of egg as it cools, place mixture on top of mushrooms with bits of butter on top. Wet bottom of greased pie dish with water, and put in mushrooms. Bake in hot oven for about 10 minutes. Serve on toast or fried bread, pour gravy out of dish over each large mushroom before serving very hot. BAKED MUSHROOMS. Break into small pieces one half a pound of mushrooms and season with salt and pepper. To one cup of sweet cream add two well-beaten eggs and the mashed yolks of two hard-cooked eggs. In the bottom of. a buttered casserole put a layer of fine breadcrumbs, cover with a layer of mushrooms, and dredge with the milk and egg mixture. Repeat until all the mushrooms are used, and put a layer of crumbs over the top. Dot very ( liberally with butter, and bake for 20 : minutes in a moderate oven, increasing ; the heat for the last five minutes in order . | to brown the crumbs.