THE DEPARTMENT OF HOME AFFAIRS.

Southland Times, Issue 19458, 24 January 1925, Page 17

THE DEPARTMENT OF HOME AFFAIRS.

SOCIAL ROUND IN TOWN AND COUNTRY. (By “Dorothy.”) Miss Nurse returned to Auckland last Monday. Mrs Hailett and Miss K. Hazlett are up ■ in Dunedin. Mrs Hoyles and family have returned from Stewart Island. Mrs Quane, Christchurch, is the guest of Mrs Caws, Duke street. Mr and Mrs John J. Chaplin, St. Clair, have been visiting Wyndham. Mr and Mrs H. Macalister and family have returned from Pembroke. Miss Post returned to Wellington on Friday after visiting Mrs P. L. Porter. Miss Enid Smith, Wellington, is the guest of Miss Hawke, Gladstone. Mr and Mrs D. Cochrane and family have returned from a holiday at Bluff. Misses Renowden and B. Smith have been visiting friends in Wyndham. The Misses Lawson, of Dunedin, are guests of Mrs George Cruickshank. I Miss Anderson, Victoria, Park entertained j friends at tennis on Friday afternoon. Mrs J. E. Watson, Dunedin, is the guest of her sister, Mrs F. D. Morrah, Gladstone. Mr and Mrs A. L. Yule and Miss Yule, of Hamilton, are visiting relatives in Invercargill. Th<? engagement is announced of Miss Girlie Leach, of Orawia, to Mr John Mathieson, of Balfour. Messrs Arthur Nairn and Thomas Hughes, of Sydney, were guests of Mrs Gibson, Don street, during the week. Mr A. W. Bethune, Rotorua and Mr T. M. Baxter, of Dunedin, are guests of Mrs J. S. Baxter, Gala street. , Mr and Mrs E. J. Traynor and family, ' Wyndham, returned from a motor trip to • St. Clair, on Tuesday. j Mrs D. C. Mathieson, of Orawia, has been I spending a few days with her sister, Mrs (James Mathieson, of Aparima. I Mrs Kenneth McDonald, Palmerston i North, has been visiting relatives and ■ friends in the Wyndham district. | Mrs L. Bush and Miss Rapley, Welling- ! ton, who have been the guests of Mrs J. L. i Bush, Duke street, returned north on Thurs- ; dayI The engagement is announced of Miss , Ruth Patrick, daughter of the late Mr and I Mrs Robert Patrick, of Tapanui, to Mr ! Thomas James Quale, of Invercargill. j At All Saints Church, Tapanui, on Mon--1 day evening Miss Margaret Robertson, eld--1 est daughter of Dr W. Robertson, was married to Dr McCarthy, Tokonui. Rev Gault i officiated. | During his short stay in Invercargill the [ Rev. G. Lindsay, of Christchurch and formally of St. Paul’s Presbyterian Church, Invercargill, was the guest of the Misses Hardy, North Invercargill. Mr and Mrs William Allison, Malta street, Wyndham, and Mr Sterrett, of Oteramika Road, Invercargill, have arranged to leave ; for the Old Country by the Remuera, leaving Wellington on April 4. The engagement is announced of Miss Gladys Ellen Beer, youngest daughter of the late Mr and Mrs H. Beer, of Riverton, to Mr D. L. McDonald, son of Mrs E. McDonald and the late Mr Samuel McDonald, of Mabel Bush. It is anticipated that before Miss Glays Petrie leaves for England to further her studies in the musical world, a public farewell will be given her by the citizens of InI vercargill. Miss Petrie has done particularly well with her studies in Melbourne during | the past three years. In December, last I year, she sat for 17 examinations, passed all with honours, and received her diploma. This young lady has been very‘highly praisI ed by her tutors and should go very far in i the world of music. j WEDDINGS. STEPHENS—EWING. Artistically decorated with white hydrangeas and fairy bells by girl friends of the bridge, St. Andrew’s Presbyterian Church, New Plymouth, was the scene of a very pretty wedding, when Kathleen Ailsa, only daughter of Mrs W. N. Ewing, “Burbank,” New Plymouth, was united to Oswald Counsell, second son of Mr and Mrs J. C. Stephens, “Pendennis,” Clyde street, Dunedin, the Rev. Oscar Blundell officiating. In a charming gown of white ivory georI gette, embroidered in silver, mounted on I white crepe-de-chene, a veil of Brussels net ■ held in place with a coronet of orange blos- ! soms, daintily arranged to form a graceful ! train (held by two tiny flower maidens), | and carrying a bouquet of water lilies, i heath, gladiolas and fern, tied with numerous white streamers, the bride entered the church on the arm of her brother, Mr K. S. Ewing. She was followed by two bridesmaids, Misses May Smart and Marjorie Ewing (cousins) of the bride), the former in a frock of apricot crepe-de-chine, with shoes and stockings to match, the latter in i gold brocaded morocain with an overdress . of gold lace. Both wore gold tulle veils | with coronet of autumn-tinted leaves and gold roses, and carried beautiful shower bouquets to tone with their frocks. Two tiny flower girls (Misses Maisie and Nell Smart) were in dainty frocks of cream georgette with touches of gold, and carried posies of pansies. Mr Lionel C. Stephens attended his brother as best man, Dr. P. C. Davie acting as groomsman. After the | ceremony some 80 guests were entertained at Kawaroa Park bungalow, which was beautifully decorated with streamers of white and gold, with a row of silver bells down the centre, and a large wedding bell suspended above the young couple at the breakfast table. Mrs Ewing received her guests wearing a handsome gown of Parisian lace over grey silk morocain, hat of grey panne velvet, with feathers and flame ribbon, and carried a bouquet of autumn-tint-ed blooms. Mrs J. C. Stephens (mother of the bridegroom) was handsomely gowned in black charmeuse satin, a black hat, showing touches of gold, and carried a bouquet composed of dark red flowers and ribbon. Following the reception, an enjoyable dance was held, the young couple leav*

ing later by motor for the south, the bride travelling in a gold crochetted silk frock over blue satin, hat to match, and musquash fur coat. HARRIS—YULE. A popular wedding was celebrated at the First Presbyterian Church on Wednesday, January 21, when Miss Mary Margaret Yule, eldest daughter of Mrs and the late Mr J. A. Yule, Esk street, was married to Mr Merville Simpson Harris, youngest son of Mrs and the late Mr A. Harris, Palmerston North. The Rev J. Lawson Robinson officiated. The church was artistically decorated by girl friends of the bride, with palest sweetpeas and gypsophila. Huge bowls of hydrangeas decorated both sides of the altar. The bride entered the church to the strains of the wedding march played by Mrs Brokenshire, attended by her brother, Mr J. A. Yule, who gave her away, her sister, Miss Freda Yule, Central Otago, acting as bridesmaid, and little cousin, Helen Yule, as flower girl. The bride wore a sweetly pretty frock of cream brocade morocain, made on simple lines, and caught at one side with a flower of ostrich feather and palest blue ribbon. Her embroidered silk net veil was caught with orange blossoms, and she carried a beautiful bouquet of white roses and gypsophila. Her satin shoes were also adorned with pieces of ostrich feather. The bridesmaid wore an extremely pretty frock of green and gold shot satin, caught at either side with selfmade roses, smart black hat and ospreys, and carried a sweet bouquet of pink and white roses and gypsophila. The flowergirl wore a sweet little frock of cream frilled georgette caught at the waist with gold leaves, a bandeau of gold leaves adorned her hair and carried a basket of pink and white sweet peas. Dr E. H. H. Taylor, of Dunedin, was best man. After the ceremony the bridal party and guests adjourned to the Federal rooms where the breakfast was laid. Mrs J. A. Yule received the guests in a navy morocain frock, smart little navy hat and carried a pretty bouquet of pink and cream roses and streamers. Later in the afternoon the happy young couple left on their honeymoon in the north. Mrs Harris wore a smart gray coat frock and small peacock blue hat. Mr and Mrs M. S. Harris will reside in Dunedin. TR EG ARTHEN -DAWSON. A very pretty and interesting wedding took place at Brunswick on Wednesday, January 14, when Annie, fourth daughter of Mr and iMrs Herbert Dawson, was married to Mr Philip Tregarthen, of the Southland Electric Power Board staff. The Rev. Mr Thompson, of Kennington, officiated. Owing to the large number of relatives and friends present, the ceremony was held on the lawn at the residence. The weather was beautiful, and the bride looked charming as she appeared on her father’s arm, attired in a rich frock of morocain satin and tulle veil, held in place with a coronet of orange blossoms, and carrying a beautiful bouquet of orange blossoms. She was attended by her two sisters, Miss Ettie wearing a beautiful charmeuse frock with overlace of pink radium, and Miss Maud wearing white silk and lace. Miss Margaret Dunn, niece of the bride, acted as flower girl, and looked sweet in a pink crepe-de-chene frock, carrying a basket of sweetpeas and asparagus. The bride’s two brothers. Messrs Frank and Albert Tregarthen, acted as best man and groomsman respectively. In the afternoon the happy couple left for the north by motor-car. amidst a shower of good wishes and confetti. The bride’s travelling dress was a navy costume with a smart hat to match. Mr and Mrs Tregarthen’s future home will be in Gore. NAIRN-BAXTER. An extremely pretty wedding took place at St. Paul’s Presbyterian Church on Tuesday, January 20, when Frances Bethune, only daughter of Mr and Mrs J. S. Baxter, Gala street, was married to Arthur, son of Mr and Mrs Nairn, Epping, Sydney. Rev. Collier, assisted by .Rev. Lindsay, of Christchurch, performed the ceremony. Rev. Lindsay was minister at St. Paul’s, Invercargill, for over 20 years, and has only been in Christchurch a year. Dr Gibson played excellent music before the bride arrived, and the wedding march as the bridal party entered and retired from the church. The church was most beautifully decorated, and the altar was one mass of blue and green, and the guests' seats were arranged with bunches of palest pink and blue sweet-peas and gypsophila. On both skies of the bridal party were huge bowls of sweet-peas, carnations and gypsophila. The bride looked beautiful as she entered the church with her father and bridesmaid, Miss Bessie Ross, of Invercargill. The bride wore a particularly charming gown of real silver metallic embroidered wove georgette. The frock was really short, but had a long graceful waistline and small swathes of georgette forming the skirt. The only trimming was an ostrich feather at the hem of the skirt on one side. Her silk net veil, beautifully hand embroidered, was arranged over her face and caught round her head with a bandeau or orange blossoms. Her bouquet was of palest sweet-peas, roses and gypsophila. The bridesmaid wore an extremely sweet frock of blue silk taffetas, wired on the hips to give an early Victorian effect. Her silk net veil was attractively arranged and caught with a bandeau of silver leaves, diamante beads and flowers. She carried a choice bouquet of sweet-peas and roses. Mr Thomas Hughes, of Sydney, was best man. After the ceremony the guests motored to the residence of the bride’s parents in Gala street, where a sumptuous wedding breakfast was laid. The bride and bridegroom received the guests under a huge bell. Mrs Baxter wore a particularly charming frock of silver grey charmeuse, the waistline being shown with trimmings of rose and powder blue, and a large picture hat of grey charmeuse, and she carried a dainty bouquet. The dining room was most attractively arranged. Over the heads of the hapy couple hung bells, and from these ribbon streamers of palest shades were hung in festoons. The tables were decorated with sweet-peas and gypsophila. In various parts of the room were huge bowls of beautiful carnations and gypsophila. The decorations were wholly done by girl friends of the bride. Later in the afternoon the happy couple left by car on their honeymoon. They propose leaving by the liner Maheno for their home in Sydney. The bride travelled in a brown and cinnamon silk morocain coat frock with small coat of brown and cinnamon brocade morocain, and a smart little hat of brown brocade with decorations of shaded tinsel. Among a very large number of beautiful and useful presents and cheques, was a piano given by the bride’s uncle. COCKBURN -SHEAT. The beautiful grounds at “The Oasis,” the residence of Mr and Mrs E. G. Sheat, Morton Mains, were looking their best on Wednesday, when some 70 guests assembled to

witness the marriage of Gertrude Alice, their eldest daughter, to Mr Charles Gray Cockburn. The bride looked her best in a dainty frock of white crepe-de-chene, trimmed with pearls and radium lace, and wearing the customary veil and orange blossoms. The maid of honour, Miss Mavis Sheat, of “Windsor Park,” Oamaru, was daintily atired in a pale pink crepe-de-chene dress with touches of heliotrope. The bride and bridesmaid carried beautiful early Victorian bouquets of sweet-peas, roses, carnations and asparagus fem, the gift and work of Mrs Perry, Invercargill. Mr A. M. Cockburn ably filled the role of best man, and read to the assembled company many telegrams of congratulation to the happy couple. Rev. G. H. Bridgman, of Edendale, was the officiating minister. The usual toasts were honoured very enthusiastically. There were many beautiful dresses worn by the guests. The mother of the bride wore a black satin drees heavily brocaded with beads. The happy couple, amid showers of confetti, left by car to spend their honeymoon in the north, the bride wearing a beautiful brown costume with hat to match and having touches of apricot. The presents included several cheques, and were very handsome, numerous and beautiful. PARKER-LIMBRICK. At St. Peter’s Church, Waipawa, Hawke’s ■ Bay, on a recent morning, Miss Gertrude ; Adella Limbrick, elder daughter of Mr and Mrs H. D. Limbrick, Waipawa, was united in matrimony to Mr Walter Parker, second son of Mr and Mrs B. Parker, Brydone, Southland. The church had been prettily decorated by girl friends of the bride, and there was a large assemblage of well-wishers of the happy couple. Rev. Canon Butterfield conducted the marriage service. ' The bride, who was becomingly costumed in white French morocain, and wearing the orthodox veil and orange blossoms, was given away by her father. She was attended by Miss Jean Parker, sister of the bridegroom, wearing lavender brocaded satin morocain with black picture hat, and Miss Rita Limbrick, sister of the bride, wearing powder blue crepe-de-chene trimmed with lace, and a black picture hat. The bride and bridesmaids carried lovely bouquets made up by Miss Lee. Mr H. T. Limbrick officiated in the capacity of best man to the bridegroom. After the ceremony at the church, a reception was held at “The Dainties,” where Mrs H. D. Limbrick, assisted by Mrs B. Parker, received the guests, the former wearing a wine-coloured taffeta frock and black hat, and the latter a niggerbrown costume with hat to tone. After the nowly-married couple had received the congratulations and good wishes of tbeir friends, the wedding breakfast was served, and the toasts appropriate to the occasion were honoured. Mr and Mrs Walter Parker, who received numerous wedding gifts, including several cheques, subsequently left by car on their honeymoon trip. HENDERSON-SCOTr. A pretty wedding was celebrated at the residence of the bride’s parents on Wednesday, January 7, when Isobel Charlotte, j youngest daughter of Mr and Mrs James Henderson, “Osclay,” Glenham, was united | in the bonds of matrimony to Robert Gillies I Yates, youngest son of the late Mr a.nd Mrs James Scott, “Arden,” Glenham. Rev. J. E. Lopdell was the officiating minister. The bride, who was given away by her father, looked her best in a beautiful gown of white chiffon velvet trimmed with silver sleeves, with an ornament at the side, and the usual veil and orange blossoms. She was attended by her sister, Miss Agnes Ellen Henderson, as bridesmaid, who wore a navy blue costume prettily braided, and a hat of green shot silk relieved with lace. Both bride and bridesmaid carried beautiful shower bouquets. Mr James Scott, brother of the bridegroom, carried out the duties of best man. A reception followed in a marquee, where upwards of 40 guests, relatives of the bride and bridegroom, sat down to a sumptuous breakfast. Rev. J. E. Lopdell presided in his usual capable manner, and the orthodox toasts were pro[»osed and honoured. The happy couple left amid showers of confetti for the Lakes, where the honeymoon will be spent. For travelling the bride wore a navy blue costume with fawn hat, relieved with lace and a pretty spray, and fawn shoes and stockings. The presents were both numerous and costly, including several cheques. The bridegroom’s present to the bride was a beautiful marabout fur, and to the bridesmaid a black opal dress-ring; while the present of the bride to the bridegroom was a gold-mounted fountain pen. On the preceding Monday evening a social evening was tendered Mr Robert G. Y. Scott and Miss Isobel C. Henderson, in view of their approaching marriage. There was a large asemblage of well-wishers of the betrothed couple. Mr C. D. McKenzie, as Chairman, made a brief address in felicitous vein; thereafter an enjoyable little programme of concert items was contributed by Misses Mollie and Charlotte Allan, Messrs E. C. Johansen, George Valentine, Joseph Allan and C. Dryden. After the Orpheusian interlude, Mr Scott stepped forward at the call of the Chairman, who spoke in the highest terms of the parents of the bride and bridegroom elect, adding that he had known the guests whom they had met to honour ever since their schooldays, and a more popular and comlier couple it would be hard to find. On behalf of the Glenham community as a whole, the speaker had been deputed with the pleasant duty of presenting the guests a well-chosen and attractive sdection of household requisites, accompanied by the wishes of the donors for the health and happiness of the recipients in the future. Supporting sentiments were expressed by Messrs G. Valentine, E. C. Johansen and R. K. Bain, and gratification was evinced over the thought that the worthy guests were remaining in the district. Mr Scott feelingly replied on behalf of both recipients, and was greeted with applause and musical honours. Refreshments having been handed round by lady friends, a jolly dance was indulged in to music supplied by Messrs Robert Halford and George Valentine (accordeon and piano). LYON-MILLER. A wedding that attracted considerable interest in the Winton district took place at “St. George’s Lodge,” Oreti, on Wednesday, when Rev. A. McNeur united in the bonds j of matrimony Mr William Evan Lyon, son I of Mr A. C. Lyon, Invercargill, and Miss 1 Anie Miller, youngest daughter of Mr Thos. Miller, Oreti. The bride, who was given away by Mr T. Torrens, Invercargill, looked charming in her coronation frock of white velvet, lace and pearl trimmings, with the customary veil and orange blossoms, and carried a shower bouquet of white roses and maiden- | hair fem. She was attended by Misses Margaret Woods and Mabel Beck, the former wearing a frock of honeydew satin, veil to match, and the latter in heliotrope satin, relieved with lemon and veil to match. Little Miss Dorothy Herrick, niece of the ; bridegroom, looked very sweet in shell-pink ; crepe-de-chene, and carried a miniature j ! basket of delicate flowers. Mr W. Beattie, Gore, acted as best man, and Mr R. McLeod, Invercargill, as groomsman. The wedding march was played by Miss Mary Woods. The bridegroom’s present to the bride wss a Nellie Stewart bangle; to the bridesmaids ! pearl necklaces; to the flower girl a Nellie I Stewart bangle; and the bride’s present to .■ the bridegroom was a suede leather collar ; box. After the ceremony the guests partook of ' a sumptuous weding luncheon, Rev. A. Me- , Neur presiding. 'The following was the ■ toast list: “The King,” “Bride and Bride- i groom,” by the Chairman; “Bridesmaids,” I by Mr W. Beattie; “Parents of Bride,” by i Mr J._R. Hamilton, responded to by Mr Jas. ■ Miller; “Parents of Bridegroom,” by Mr | Trembath, responded to by Mr A. Lyon; I “Grandparents of Bride,” responded to by Mr Jas. Miller; “The Farming Community,’ by Dr Gow, responded to by Mr McGregor. In the course of the speeches best wishes were expressed for the future happiness of the young couple. Songs, which were much enjoyed, were rendered by Major Waite and Mr J. Smith. During the afternoon Mr and Mrs Lyon left by motor for the north, where the honeymoon will be spent, the bride travelling in fawn gaberdine with georgette hat to match. The youiig couple

were the recipients of many handsome and costly presents. Among the guests were Mr and Mrs Andrew Lyon, Mr and Mrs Beattie, Mrs Lyon (grandmother of the bridegroom), Mr and Mrs Evan Lyon, Mr and Mrs Alex. Lyon, Mr and Mrs Herrick, Mr and Mrs C. Maxted, Mr and Mrs T. Torrens, Mr and Mrs Trembath (all of Invercargill), Mr and Mrs W. Lyon (Bluff), Mr and Mrs A. Jenkins (grandparents of bride), Mr and Mrs D. Saunders, Mr and Mrs J. Smith (McNab), Drs P. and M. Gow, Mr and Mrs J. R. Hamilton, Mr and Mrs J. A. Broom, Mr and Mrs D. H. McLean (Caroline), Mr and Mrs H. P. Cowie, Mr and Mrs J. Plunkett, Mr and Miss Bailey, Mrs and Miss Hamilton (Riverside), Mr and Mrs McGregor (Mount Linton), Mr and Mrs Win. Gilmour. Mr and Mrs R. Miller, Mr and Mrs Beck (Otautau), Mrs J. Woods, Misses Senior (Josephville), Lyons (2), Ella Sutherland, Woods, Smith (McNab). Doris Cowie, Waugh (Dunedin), Major Waite, Messrs Woods, Beck (Otautau), and Smith (McNab).

RIVERTON GOSSIP. (From our Correspondent.)’ Mrs W. J. Stewart and family Mataura, are staying with Mrs Shieffelbein. South Riverton. Mr C. A. Strack, who was 40 years ago teacher at the local school, paid a flying visit to friends during the week-end. The visitor ran acro&s a number of old friends, and enjoyed a chat on the early days of the town. Mr Edie, Birchwood, has been the guest of Mr and Mrs L. W. Petchell.' Mr Dan Ross, who has been on a visit to his father in the north, returned home during the week. Mr J. Robertson, Bluff, has been on a visit to friends. Mr F. Frederick, Invercargill, has been staying with Mrs S. Bailey, South Riverton. Mr A. Johnstone, of the Postal Department, Winton, has been on a visit to his mother. Mr and Mrs Kingdon, Gore, after a delightful holiday at the seaside, returned home on Saturday.

Mr D. Tweedie, sent., Christchurch, who was for a number of years engaged in business as a flourmiller here some years back, is looking up old acquaintances. Miss Cam, Invercargill, has been staying with Mrs Gordon. Miss Jessie Molloy, Thornbury, is. on an extended holiday to the North Island.

Miss N. Fleck, Otaitai Bush, has been spending a holiday at Long Bush.

Mrs R. Robertson, Gore, is spending a holiday at the seaside.

Rev. W. Walker and family, Dunedin, are spending a few weeks at Riverton. Misses Mina and Winnie Gee, Riverton, are spending a holiday at Stewart Island. Mrs C. R. Strang is spending a holiday at Stewart Island. Mrs F. W. McGill and family, of Gladstone, have taken Mrs Curtin’s bungalow, and are staying for three weeks.

Miss Gillies and her niece, Miss Dorothy Gillies, Dunedin, have been spending a few days with Mrs McNaughton, Havelock street.

Mrs Shand and her daughter, Isabel, are visiting Mrs Alex Provan. Miss Lucy Helm, after an enjoyable holiday at Balclutha, has returned home. Miss Amy McDonald, Taranaki, after a delightful holiday throughout Southland, left for home on Monday. She was quite charmed with Southland, and will carry away fond recollections of the trip down south. The many friends of Mr Rollie Mclntyre, Thornbury, will be pleased to hear that he is making good progress after his operation, and will soon be able to return home.

Mr and Mrs W. H. Watson, of Melbourne, leave on their homeward journey on Monday. The visitors are quite satisfied with their holiday, and the fine weather experienced in the south was a revelation to them.

Mr and Mrs Macpherson, of Oamaru, spent a few days with friends, and after a trip to Monowai, left for home on Tuesday.

Miss McNeill, Auckland, is paying a visit to friends.

Mrs Mercer, Dunedin, is staying with Mr and Mrs B. Hill, Havelock street.

Mr H. Church, after spending a holiday with his parents in South Riverton, left for his home in the north during the week. Miss McGillvray, Christchurch, left for home during the week. Miss M. Hillis, Auckland, has been spending a few days with Mr and Mrs Hillis, Thornbury. Mr and Mrs P. Fletcher have been spending a holiday with Mr and Mrs R. Fleck. Greenfield. Misses J. and W. Mathieson have been spending a short holiday with Mr and Mrs Hillis, Thornbury. Nurses McMurtie and Phillips, of the Wallace Hospital, have received word that they passed the State examination with honours.

Miss Mclvor, of Christchurch, has returned home after a holiday, in Southland,

Visitors at the Globe Hotel: Mr Fraser, B-alfour; Mr Wise, Dunedin; Mr and Mrs McCrossan, Kelso; Miss Bremner, Dunedin; Mr and Mrs Cole, Dunedin.

At the Great Western: Mr Price, Edendale; Mr Lamont, Edendale; Mr and Mrs Brook, Miss Brook, Gore; Mr Park, Dunedin ; Miss Campbell, Dunedin; Mrs Townley and family. Wyndham; Mrs Burke, Gore; Mr R. Watson, Dunedin; Mr W. G. Clark, Invercargill.

Mr and Mrs Davidson, Dunedin, after a look round the Western district, left for Queenstown during the week. At the Railway Hotel: Mr and Mrs Lamont, Wellington; Mr Mackerill, Invercargill; Mr Hinchcliffe, Dunedin; Mr and Mrs McKinley, Wellington; Mrs Fordson, Auckland ; Mr Lamond, Oamaru; Mrs Cockcroft and child, Invercargill; Mr Hay, Christchurch ; Mr Campbell, Christchurch; Mr Clark, Wellington; Mr Law, Christchurch; Mr and Mrs Shirley, Nightcape; Major Waite, Dunedin. Mr and Mrs D. P. Murphy, Christchurch, are spending a few days at the seaside. Mr L. Stevens, Clyde, is enjoying a holiday at the Brighton of the South. The visitor was surprised at our beautiful surroundings, and says Riverton is an ideal place for a holiday. Mr and Mrs Hooper, Wellington, are on an extended tour throughout the province. The visitors leave for the Lakes on Monday.

(Continued from Previous Page.) Mr and Mrs R. McLauchlan have been staying with friends. Mr and Mrs A. Beer and family, Queenstown, have been on a visit to friends at the seaside. Miss McGregor, Christchurch, returned home on Tuesday, well pleased with a week’s holiday at the seaside. Eh-. Todd, of Auckland district, returned home during the week. He was accompanied by his mother, who for her great age (93) wos looking exceptionally well. The visitors speak favourably of the trip, and return well peased. Mr P. A. Lachan of Sydney, has been on a tour through the Dominion. He spent a few days in Riverton and intends “doing” the Lakes before going home. He was surprised at the fine fields of golden corn to be seen everywhere, and considered Southland a beautiful place to live in—“where every prospect pleases.” Miss McDowell, of Nelson, has been visitng friends, and returned north during the week. Miss Doris Brown is on holiday at Stewart Island. Mr E. Pankhurst, Kingston, after spending a holiday in Riverton, left for Stewart Island to attend the teachers’ Summer School. Mr and Mrs Georgeson and family have returned from a trip throughout Central Otago. Mrs Caldwell and family, Woodlands, are at present the guests of Miss Bole. The Misses Cunningham, of Gore, are spending a short holiday with Mr and Mrs H. Cunningham. Mr and Mrs A. McKay and family, Riversdale, are also the guests of Mr and Mrs H. Cunningham. Mrs Lees of Auckland, is spending a holiday with her sister, Mrs Petchell. Mrs T. McCawe, after a holiday up north, returned on Wednesday evening. THE “ROCKS.” (From our Correspondent.) Mrs F. Williams and son have gone to Benmore for a week, after spending an enjoyable holiday at the beach. Mr and Mrs D. Tannock and family have returned to Dunedin after spending their vacation at The “Rocks.” Mrs Scammell and family have rented Mr Maurice Thomson’s bungalow. Nurse Murray has returned to Invercargill after spending a few days at the seaside. Mr and Mrs W. Buchanan and family, Mataura, have taken a crib for a fortnight. Mr and Mrs Malfroy and family have returned -home. Miss Scandrett is the guest of Mrs Drewe. Mrs Logan is the guest of Mr and Mrs W. BeU. Among those staying at the boarding house are Mrs Fredrick and family, Miss Adare, Dunedin, Miss F. Smith, Invercargill, Mrs Wilson and daughters, Nurse Brown, Winton, Mr and Miss Porteous, Winton, and Mrs Johnstone, Invercargill. Mr A. S. Fleming and family returned to town on Monday, Mr and Mrs Guy Chewings and family have returned to their home at Matuku. Mr and Mrs J. Strang and family have taken Mr Hyndman’s bungalow for a few weeks. Mrs Stuckey is the guest of Mrs G. J. Yule for the holidays. Mrs Brass and family returned to Invercargill on Friday, after spending their vacation at the seaside. Mrs J. Gilkison is spending a few days at The “Rocks,” and is the guest of Mrs C. F. A| Jones. WINTON NOTES. (From our Correspondent.) Mrs Bradley, Mrs F. Moore, and Miss Alma Moore are spending a holiday at Stewart Island. Mrs Bradshaw and Mrs Doyle of Bluff, have been staying at the Railway Hotel. Mr R. Brough (Dunedin) spent the week-end with Mr and Mrs J. A. Wilson. Nurse Brown is at Riverton. Miss V. Daplyn of Fortrose is staying with her aunt, Mrs J. McArthur. Miss Lorna French (Wallacetown), is the guest of Mrs J. G. Manson. Dr Moana Gow and family have returned from The “Rocks.” Misses A. and M. Grey of Dunedin, have been visiting Mrs J. Brown. Miss Daisy Hagerty is visiting Dunedin. Mr J. Hislop, Under-Secretary of the Department of Internal Affairs, paid a brief visit to Winton on Monday. Mr and Mrs E. Hoare (Pukerau) are staying with Mrs J. Gill. Mrs Kidd and Mrs Mackintosh are visiting Opio. Dr A. Kidd (Waipiata) paid a brief visit to Winton at the beginning of the week. Mrs N. Metzger is spending a few days in Dunedin. Mr and Mrs D. S. McKillop are at Ohai where they are the guests of Mrs D. Gardiner. Mrs P. Reynolds is on a holiday visit to Palmerston. Mr Walker and Master Double of Abbotsford are the guests of Mrs J. A. Wilson. Mr R. Johnston is spending his annual holidays at Riverton. Mr and Mrs E. A. Phillips and Miss G. M. Russell left for Stewart Island this morning. Miss Annie Miller, whose marriage to Mr Lyons of Invercargill, took place on Wednesday, was entertained at a kitchen evening in the Oreti Hall on Saturday evening. Mr B. Woods asked her to accept a large assortment of kitchen utensile and expressed the best of good w-ishes for her future. Mr Lyons made suitable response. Music for the dance was supplied by Mrs Allott, Miss D. Deegan, Miss Egerton, Messrs J. Woods, Moylan (piano), S. M. Allott (’cello). The singing of Auld Lang Syne brought a very pleasant evening to a close. On Tuesday evening a number of friends and well-wishers met at the residence of Mr and Mrs Gerken to welcome home Mr and Mrs Roy Matheson, who recently returned from their wedding tour. On behalf of those present Mr L. Stone presented them with a Doulton salad bowl and wished them the best of good fortune. Expressions of goodwill were also tendered by Messrs T. A. Hansen and F. de la Perrelle. Mr de la Perrelle thanked Mr and Mrs Gerken and Mr and Mrs Matheson for their hospitality. GORE CHAT. (Our Corespondent.) Mrs Andrew Gray of Dunedin and formerly of Gore, is renewing old acquaintances here. Mr and Mrs Gordon Mac Gibbon have returned to Sydney. Dr. and Mrs J. E. Rogers and family have returned from their holiday. Mr and Mrs G. C. Hamilton have returned from a trip to Queenstown. Mr and Mrs W. Harrison and their little son, who have been spending a holiday at St. Clair, Dunedin, have returned home. Mrs J. Perry has returned from a visit to Invercargill. Mr and Mrs R. Fisher and family have returned from Orepuki. Miss Roberts, who has been on a visit to Mm G. C. Hamilton has returned to Timaru. Mrs C. R. Green and her little daughter have returned from Pembroke. Mr Allan (Dunedin), is the guest of Mr and Mrs C. Sutton, Waikaia. Mr and Mrs Walter Gee and the Misses Gee (3), who had been spending a few weeks at Kaka Point, have returned home. Mr and Mrs A. J. Gibbs and Miss Gibbs, are spending a holiday at the Bluff. Mrs J. A. Blaikie and the Misses Blaikie (2), have returned from Stewart Island. Mr R. Gray left for a trip to America. Mr L. McDonald of the Staff of the local branch of the Bank, has received notice of his promotion to the position of

Manager at Cromwell. Mr McDonald has been an enthusiastic member of the Gore Tennis Club, and Golf Club, and has also been very popular in social circles. Mrs C. R. Williamson is on a short visit to Kaka Point. DUNEDIN NOTES. The following Southlanders have been staying in Dunedin during the week: — At the Grand Hotel—Mr W. Wadsworth (Southland), Mr A. Mackrell, Mr A. Wilson and Mr J. T. Martin. At the City Hotel—Messrs J. Reevie and J. Edgar (Tapanui), Mr and Mrs A. McDougall (Clinton), Mr and Mrs J. M. D. and Miss Anderson (Hakataramea), Mr, Mrs and the Misses Barrell, Dr. and Mrs Brown (Balclutha), Mr and Mrs A. Nairn. At the Excelsior Hotel—Mr J. Kingsland, Mr and Mrs F. Pyle (St. Bathans), Mr J. Paterson, Mr G. T. Matheson, F. Holmes, A. E. Wright. Miss Sorenson (Christchurch) is the guest of Mrs Le Cren. Miss Le Cren is the guest of Miss Hazlett, at Brighton. Miss Forsyth left on Friday last for London on a visit to her brother, Mr Robert S. Forsyth. Mrs C. W. Rattray also left last week-end to join the Ruahine for the Old Country. Mr and Mrs R. Rigg (Havana) and their small daughter, who have spent some little time with Mrs Rigg’s sister, Mrs G. R. Ritchie, also joined the Ruahine, travelling as far as Colon. Mrs Ernest Denny and family are holidaying at Dunrobin Station, near Lake W akatipu. Miss Coreen Ogston is the guest of Miss Brenda Bell, at Shag Valley. The engagement is announced of Miss Gladys Giles, elder daughter of Mr and Mrs H. W. Giles, Kew, Dunedin, to Mr Reginald R. Wright, second son of Mr and Mrs C. D. Wright, Thames. Mesdames Mahire, Gasgoine, Passmore and Horne, members of the Punga Croquet Club, are in Christchurch taking part in the Dominion Tournament. Miss Bessie Thomson left on Tuesday for America and London to further her elocutionary studies. Mr and Mrs W. Armour (Napier) left for home on Saturday last, after touring by motor down the West Coast. Mr and Mrs Edgar Eliott (Auckland) are the guests of the latter’s sister, Miss Whitson, George street. Mr and Mrs Hammond returned to Gore last Saturday. While in Dunedin Miss Edith Hawes was hostess at an enjoyable fox-trot party given in their honour at her home at Anderson’s Bay. Mrs Reading (Wellington), who spent some weeks with her father, Sir John Sinclair, returned north on Tuesday. The engagement is announcement of Miss Vida Anderson, eldest daughter of Mr and Mrs D. Anderson, of Beckenham, to Mr James Barron, eldest son of Mr and Mrs J. Barron, of Kaikorai, Dunedin. Miss Vida Reynolds was hostess at an | enjoyable bridge party on Friday evening i last at her home in Lees street, the guests including Mesdames Stock, Edmond and Falla (Wellington), Misses Denniston, Macandrew and Stock. Miss Finch gave a small bridge party the same evening at her home in Royal Terrace, the players being Misses Driver (Melbourne), Halsted, Michaelis (Sydney), Stock, Edmond, Gallaway and Fleming. Miss Richardson (Christchurch) is the guest of her aunt, Mrs E. C. Reynolds, Arthur street. Mr Reynolds Driver (Melbourne) and his daughter, who spent a week or two in Dunedin, left on Friday for Australia. On Monday night Miss Reynolds gave a delightful dinner party, after which foxtrotting was indulged in. The guests present were Mr and Mrs E. C. Reynolds, Mr and Mrs Macandrew, Mr and Miss Driver (Melbourne), Misses Richardson, Mackerras, McKerrow, Cheeseman, Messrs Tapley, Haggitt, Whitson, Reynolds. Mrs Leonard Tripp (Wellington) is the guest of Mrs C. C. Graham, Heriot Row. Mr and Mrs Oldham, who have been holidaying in the north, returned to town this week. Miss Campbell (England) is the guest of Lady Ferguson at “Wychwood,” Anderson’s Bay. Mrs Oldham gave an enjoyable bridge party on Tuesday afternoon for Mrs Cooper (Melbourne). The players included Lady Ferguson, Mesdames Marshall, Macdonald, McMaster, Edmond, Black, W. A. Moore, Fenwick, Falla (Wellington), Hilton, Misses Denniston, Graham, Gallaway and Stock. THE ENGLISH GIRL. IMPRESSIONS OF AMERICAN VISITOR. An evening spent in a large dancing place, where there were a great many girls, gave me a fine opportunity of watching and listening and making notes. It was hard, at ‘ first, to distinguish what classes the girls I belonged in and to conjecture their occupations and home environment. At home one can easily tell whether certain girls are stenographers or shop girls or students or stay-at-homes. But here it is much more difficult. The majority of girls I saw dressed sweetly and simply in light dance frocks. In a I dance place at home the girls wear everything from flashy sports suits to formal evening gowns, including every variety of day-time dress. And they are made up to match their costumes. They do sufficient justice to thoir lip-sticks and rouge in* the day-time, but in the evening they follow their cosmetic urge to appalling lengths. It is a relief here to see none of this war-paint so evident. TRICK STEPS IN DANCING. In dancing we do all sorts of trick steps and exaggerated poses, while the English girl is simply content to follow the rhythm of the music with graceful steps and upright position. It seems funny to see couples dancing to American ragtime music without the typical American steps. And yet it is still more difficult to imagine a | serene and dignified English girl toddling and shimmying and doing our eccentric dancing. The English girl dances as quietly and as unostentatiously as she does most things. Charming, frank and companionable as she is, she has yet a certain restraint that does not characterise the American girl. THE CHARM OF HER VOICE. Young people in America talk slang most of the time, using the latest slang expressions in an almost inexhaustible variety. Truly, it is a different language to the English spoken here. It is a joy to listen to the conversations going on around me, to hear the words pronounced clearly and carefully, and the gracious charm of the girls’ voices. Our voices are harsh and crude in comparison, and we are always in such a hurry to say what we have to say that we slur our words horribly. I take it for granted that she does enjoy herself, but in my American eyes she should have a better “time.” The attitude of the English girl towards men is so different from ours. We are used to being queens, and will not give men any chances to be superior beings. The English girl seems to try to please the man every time. Our girls play the part of the “vamp” and coquette, or else are just jolly companions and real friends to their numerous male acquaintances. The English girl has a different type of relation with the men she knows that is not like anything we are used to. Her aloofness and “grown-upness” might serve as good examples for us. We are never “young ladies,” we are always just “girls.” THE HOME COOK. NUT GALANTINE. Required: |lb of cooked haricot or butter beans, 1 onion, salt, 4oxs of boiled rice, 1 egg, P e PP er > 2ozs of peanuts, 1 teaspoonful of any meat extract liked. To cook the beans, soak them overnight m cold water, put them in a saucepan with cold water to cover, bring to the boil, simmer gently until the beans are soft, which will take 1 hour or more. Drain, rub them through a sieve, mix them with the boiled rice which has been well drained and the finely-minced onion. Brown

the nuts a little in the oven and chop finely or put through a mincer. Add to the rest of the mixture, season well. Dissolve the meat extract in a little of the water in which the beans were cooked. Beat up the egg and add to the meat extract and stir into the dry ingredients. Fold these in a scalded floured cloth, tie jip the ends and boil 14 hours in water or stock of any sort. When cooked, remove the cloth. Put the roll on a greased baking sheet, sprinkle with breadcrumbs and brown in the oven. Serve on a hot dish with a little brown or tomato sauce poured round or handed separately. CHICKEN PIE. Take a chicken and cut into convenient size, put into a stew pan, with parsley and ' ay leaves. Cover with cold water, and cook slowly until tender. Remove the chicken, strain stock, and simmer and thicken by adding sufficient flour. Replace chicken, add sufficient stock to cover, add pot herbs. Cover a casserole with puff paste. Bake in a hot oven. BAKED APPLE PUDDING. Take {-cup butter, 1 cup sugar, 2 eggs, 2 teaspoonfuls baking powder, 14 cups flour, and sufficient milk to make a stiff batter. Quarter and blanch 2 apples, and add to the mixture. Bake in individual pudding moulds. CURRIED POTATOES. Wash and pare potatoes and cut in slices I-inch thick. Fry slowly in fat until tender, then sprinkle with salt to which a little curry powder and pepper have been added. Cook two minutes longer. Serve very hot. POTATO CHIPS Peel the potatoes, wipe, and cut into thin slices, then throw into a frying pan containing an abundance of hot lard. As soon as they become brown and crisp they are thrown into a colander to drain, then sprinkled with salt and served hot. OATMEAL BISCUIT. Take 4oz each coarse oatmeal and flour, 3oz each butter and castor sugar. Mix the ingredients to a stiff dough by adding a little milk. Roll the dough out thin, then cut into rounds. Place the biscuits on a flat cake tin, brush over with milk, and bake in a moderate oven. GAME SAUSAGES. There are many ways in which pheasant, partridge, and kindred “left-overs” are redished. Most are deplorable, and the perpetrators thereof deserve the penalties incurred by those who break the game laws. For game sausages, however, there is a reason: they justify their existence. The “left-overs” should be chopped small, with two or three slices each of raw lean ham and fat bacon. Simple seasoning only is permissible—just salt, a little grated nutmeg and white pepper alone are necessary. Personal taste must decide the various quantities used. Put the sausages into “skins” that once belonged to a sheep. This point is not a detail —it is extremely important. They will remain good for quite a time, if the seasoning is sufficient. The game sausages are delicious fried, eaten with mashed turnips and potatoes. I follow them up with cheese, celery, and coffee, and rise from the table, contentment in my being. HOME-MADE WHOLEMEAL BREAD. Ingredients.—l4lb each of wholemeal and household flour, 2 oz of lard or butter, loz of compressed yeast, 1| pints of tepid water, 2 teaspoonfuls of salt, 1 teaspoonful of castor sugar. Method.—Put the meal, flour, and salt into a basin, rub in the lard or butter. Beat the yeast and sugar to a cream, gradually stir in the tepid water. Add this to the flours, and mix to a soft dough, adding more tepid water if required. Knead on a floured board for a few minutes, halve the dough, and nut each half in a greased bread tin, prick the top with a fork, and leave the tins in a warm place for one hour. Bake in a hot oven for about 1} hours. Tap the bread, and if it sounds hollow it is ready. WHOLEMEAL ROLLS FOR BREAKFAST AND TEA. Ingredients: 4-lb each of wholemeal and household flour, 1 teaspoonful of salt, 2 teaspoonfuls of baking powder, 14oz of butter, about 4 pint of milk. Method.—Put the meal and flour, salt and baking powder into a basin and mix well. Rub in the butter, add the milk gradually until a softish dough is formed. Turn this on to a floured board, and knead until free from cracks. Shape into 12 rolls, put these on a greased baking tin, and bake in a quick oven 15 to 20 minutes. When crisp and brown brush the rolls over with a little milk and return to the oven for a few minutes. ANCHOVY AND EGG RISSOLES. Ingredients.—l hard-boiled egg, rough puff, flaky, or short-crust pastry, 3 anchovies, cayenne, frying fat. Method.—Remove the from the egg and cut it into six slices. Dip the anchovies into boiling water, wipe them, and remove the bones. Cut each in half. Roll the pastry out as thinly as possible. Cut out some rounds with a pastry cutter. Place a slice of egg and half an anchovy on one half of each round of paste. Sprinkle with cayenne. Wet round the edges of the pastry and double it over. Press the edges well together and fry these in hot fat until pale brown. Drain on soft paper. Serve piled on each other on a lace paper. Garnish with fried parsley. MARROW MARMALADE. Ingredients.—l large marrow, 1 lb sugar to each lb of marrow, 6 sweet oranges, 6 lemons, lib crystallised ginger, cayenne. Method.—Cut the marrow into squares and slice the oranges and lemons as finely as possible. Cut the ginger into small pieces. Let the marrow, after being cut up, stand overnight with half the sugar on it. Next day add the rest of the ingredients and the other half of the sugar, make a tiny bag of cayenne and tie to the side of the pan and boil in the jam until the “bite” is obtained. Boil slowly until the marrow is transparent and a golden brown, and sets on being tested. Pour into jars and cover. CHOCOLATE SOUFFLE. Required: 3oz of flour, loz of sugar, 2oz of grated chocolate, 4 pint of milk, the yolks of 2 and the whites of 3 eggs, pinch of salt, vanilla essence. Mix the flour, salt, milk, sugar and grated chocolate very carefully, stir over low heat until the mixture boils and thickens; cool slightly, then add the yolks of the eggs and beat them in well. Flavour with vanilla essence. Whisk the whites of the eggs to a stiff froth and stir lightly to the mixture. Put into a china souffle mould, round which a piece of greased paper has been tied, and bake in a fairly hot oven 20 to 25 minutes. Remove the paper and serve in the dish as soon as possible. NORMANDY PUDDING. Required: 14ib of cooking apples, 6ozs of breadcrumbs, 6ozs of caster sugar, 2 eggs, 1 lemon, of ground cinnamon. Peel, core and chop the apples, mix them with the breadcrumbs, sugar, cinnamon, and grated rind of the lemon; beat up the eggs and stir gradually to the dry ingredients, then add the strained lemon juice. Put the mixture into a greased mould or basin, cover with greased paper, and steam for 2 hours. Turn on to a hot dish and hand a sauce made as follows: The Sauce. —Put the peels and cores of the apples into a pan, and cover with water, add 2 cloves; simmer very gently for one hour, then strain. Measure the liquid, and to half a pint add 2ozs of sugar. Put the sugar into a pan with the apple water, stir until the former has melted, then boil fast for eight minutes. Colour with cochineal, flavour with lemon juice, or a spoonful of sherry or cider, and hand with the pudding. NUT BREAD. Required: 1 breakfast cupful of wholemeal flour, 2 teaspoonfuls of carbonate of soda. 1 pint of milk or sour milk, 1 break-

fast cupful of household flour, a good pinch of salt, 1 breakfast cupful of chopped walnuts or any nuts, 2 teaspoonfuls of baking powder, 2oz of brown sugar. Sieve the household flour, baking powder, carbonate of soda and salt. Add to the wholemeal flour and stir in the sugar and nuts and mix to a fairly stiff paste with the milk, using more milk if necessary. Put into a greased tin, and bake for one hour in a fairly hot oven. This bread may be tested with a skewer. Run the skewer into the top of the bread, and if it comes out clean the bread is ready. Turn on to a sieve and cool.

FISH SAUSAGES. Required: 41b of any kind of cooked fish, 2oz of cooked rice, 1 egg, 1 teaspoonful of chopped parsley, salt, pepper, breadcrumbs. Free the fish from skin and bones and chop it finely, mix it with the rice, parsley and the beaten yolk of the egg. Season well, shape the mixture into small sausages, brush these over with the slightly beaten white of the egg, roll in breadcrumbs and fry in hot fat. Drain on soft paper, and dish on a paper on a hot dish, garnish with fried parsley. HAM AND BEEF TOAST. Required: 3oz of lean cooked ham, 3ozs of any left-over kind of meat, game or poultry, loz of butter, 2 eggs, 1 teaspoonful of chopped parsley, 4 teaspoonful of made mustard, a pinch of cayenne, salt, pepper, Remove all skin and gristle from the ham, and put the ham through a mincer. Melt the margarine in a pan, add the ham mixture, mustard, salt, pepper and cayenne, chopped parsley and well-beaten eggs. Stir over low heat until the mixture begins to thicken; do not let it get hard. Spread it on hot buttered toast. Sprinkle with chopped parsley. MARROW CHUTNEY. ‘ Required: 21b of vegetable marrow, 6oz of shallots or button onions, 41b of large ; onions, 4oz of ground ginger, 4 teaspoonful (level) of cayenne pepper, fib of brown sugar, 1 pint of vinegar, foz of salt. Peel the marrow, remove the seeds, and cut the marrow into cubes; weigh. Peel and mince the onions and shallots. Put all on a flat dish and sprinkle the salt over. Leave all night. Next day put all the ingredients into an enamel pan, stir until boiling; then simmer for 2 hours, stirring very often, with a wooden spoon. When thick and soft put into bottle and cork securely. Cover the corks with bladder or wax. PLUM CHUTNEY. Required: 21b of plums, 11b of carrots, 11b of raisins, 11b of moist sugar, loz of garlic, 4oz of chillies, loz of ground ginger, 14oz of salt, 1 pint of vinegar. Wipe and stone the plums, wash and scrape the carrots, and put them through a mincer or grate finely. Put the plums, carrots, and peeled and chopped garlic into an enamel pan, with the vinegar; bring to the boil and simmer until tender. Add the other ingredients and simmer until the mix- 1 ture is thick and creamy. Stir frequently. Put into bottles and cover. GREEN TOMATO CHUTNEY. Required: 31b of green tomatoes, 3 large onions, 1 pint of vinegar, Alb of raisins, 11b of brown sugar, 1 tcaspoonful of ground ginger, 1 tablespoonful of salt, 4 level teaspoonful of cayenne pepper, loz of mustard seed. Remove the stalks from the tomatoes and slice them, or, if small, cut them in halves. Peel and slice the onions. Place the tomatoes and onions on a dish and sprinkle the salt over; leave them overnight. Wash the mustard seeds in vinegar, dry them in a cool oven or before the fire, and crush them. Next day put all the ingredients into an enamel or aluminium pan; bring to the boil; then simmer until the mixture is thick and soft. Stir often, especially after the tomatoes thicken. Pour into small jars and cover. This may be used soon after making. BEETROOT AS VEGETABLE DELICIOUS DISHES. We are all conversant with the favourite 1 beetroot pickle, dear to so many, but it is I not generally realised that the luscious vegetable makes a splendid hot dish for cold days. The following recipes in no way mar their rich flavour. TO BOIL BEETROOTS. Choose young beets, as the old ones are apt to be stringy; cut off the tops carefully, and wash the beet in cold water, but on no account break the skin, or the juice runs out and the colour of the beet is spoilt. Put them into a saucepan of boiling water large enough to let the beet lie flat; add salt and boil gently with the lid on the pan until the beetroot feels tender if pressed with the finger. Ito 14 hours. Never try beetroot with a skewer or fork. Drain, cut off the tops and remove the peel, cut the beetroot into three or four pieces, put into a hot dish, pour 14oz. of oiled butter or margarine over, sprinkle with chopped parsley, and serve at once. If preferred melted butter or parsley or caper sauce may be poured over. RAGOUT OF BEETROOT. Required: 2 cooked beetroots, 4 pint of hot water, loz of cornflour, loz, of margarine, salt, pepper. Method. —Peel the beetroots, and cut them into cubes, put them into a saucepan with the hot water, season, cover and stew for 20 minutes. Blend the cornflour with a little cold water, add it to the contents of the pan, stir until boiling, then simmer for 5 minutes. Dish in a border of boiled rice or macaroni, or mashed potatoes. ALL KINDS OF CAKE. A WORTH-WHILE COOKERY BOOK. Do you want to know how to make ail sorts of cake for tea? Plum cake, sponge cake, and gingerbread? Seed cake, spice cake and shortbread? Also such delicacies as Neapolitan cake, tennis cake and angel cake? Mrs Beeton’s “Cake Making,” (Ward Lock, 2/6) will tell you all this, and will give you the best information on buns and biscuits and other nice things to eat as well. Specimen recipes from “Cake Making” are quoted below:— SPONGE CAKE. Take 8 eggs, their weight in castor sugar, the weight of 5 in flour, and the rind of 1 lemon. Put the eggs into one side of the scale, and take the weight of *8 in castor sugar and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs. Beat the former, put them into a saucepan with the sugar and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon rind, and beat these ingredients well together. Whisk the whites of the eggs to a stiff froth, stir them into the other ingredients and beat the cake well for a quarter of an hour. Then take out the whisk, sieve in the flour and mix it lightly with a wooden spoon. Put it into a greased mould, dusted out with a little finely-sifted sugar and flour, and bake the cake in a quick oven for one and a-half hours. Care must be taken that it is put into the oven immediately or it will not be light. A few drops of essence of almond may be used instead of the lemon. MUFFINS. Take one quart of water, 2oa of yeast, ilb of potatoes, 4o» of salt and some flour. Wash, peel and boil the potatoes, rub them through a colander, add the water (just warm enough to bear the hand in it without discomfort), then dissolve the yeast and salt in it and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl, and then clear off the paste from tbs hands, cover over with a clean cloth and leave it to rise in a warm place. When it has well risen and is light and spongy, turn it out on to the table, dredge with flour, and then cut off pieces about 3oz in weight, roll them up into round shapes, and set i them on a" wooden tray, well dusted with 1 flour, to prove. When light enough see

that the hot-plate is hot, and then carefully transfer the muffins from the tray one at a time, using a thin slice for this purpose, taking particular care not to knock out the proof, or the muffins will be spoiled. When they have been properly cooked on one side turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool. They will take from 25 to 30 minutes to bake. THE WAY TO TOAST. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about one inch with tfie fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt. Do not toast them too quickly, otherwise the middle of the muffin wil not be warmed through. When done, divide them by pulling open, butter them slightly on both sides, put them together again and cut them in halves. Pile them together on a very hot dish and send quickly to table. The quantities of ingredients indicated in this recipe should be sufficient to make between 2 and 3 dozen muffins.