IN TOWN AND OUT

Sun (Auckland), Volume II, Issue 511, 14 November 1928, Page 4

IN TOWN AND OUT

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NOTES Mr. and Mrs. 11. Ratcliffe, of Hamilton, are staying at tlie Hotel Cargen. At the Grand are Mr. and Mrs. Ellis, of Wellington. Mrs. W. J. Geddis and Miss K. M. Geddis, of Napier, are visiting Auckland. * a * Mrs. F. Buddie and Mrs. L. Horrocks, of Takapuna, who have been visiting Wellington, have returned home. * * * Mrs. A. Seccombe, of liemuera, returned to Auckland this morning by the Limited express from Wellington. • * * Mrs. T. P. Anderson, of New Plymouth, is in Auckland, and is tiie guest of Mrs. Hugh Fraser, of MacMurray Road, Remuera. LEAGUE OF MOTHERS Mrs. Bartrum presided yesterday afternoon over the final meeting for this year of the Takapuna branch of the League of Mothers, held in the parish hall. A resume of the work during the year was read by the secretary, Mrs. W. H. Mulligan, showing that several instructive addresses have been given to the league members, including a number bearing upon matters of child welfare. A message to mothers from her Excellency Lady Alice Fergusson was read, also a letter from Mrs. Mitchell. The election of officers for the ensuing year resulted as follows: President, Mrs. Bartrum; secretary, Mrs.j Mulligan; committee, Mrs. Julius Williamson, Mrs. Thompson, Mrs. Sinclair, Mrs. Cooke, Mrs. Eric Wiseman, Mrs. Winstone, Mrs. Beatty; magazine secretary, Mrs. Blomfield. GIRLS' CRICKET The Auckland Girls’ Cricket Association held an executive meeting last evening, at which important business was discussed, including the arrangements for the official opening, which | will take place on the newly acquired ground (the old polo ground) Market Road, Remuera, on Saturday afternoon. Many subjects were dealt with, among them details in connection with representative teams of old girls from the High School, the Grammar School; the Technical College, the Hockey Association, and the Y.M.C.A., who will compete against each other. It was stressed that intending members should apply to their respective old girls’ association. CHOOSING ENAMELLED-WARE Points to Look For How to Detect Flaws. Cleaning Hints Half the failures with enamelledware would be avoided if only housewives would take the-trouble to apply a few simple tests before making a purchase. The coating of enamel on general kitchen utensils must be thick and eveij. This test can be applied without touching the pan; if a thin coating has been used the surface will look speckled. See also that the colour is uniform throughout; if it is not, you may be certain there is a variation in the thickness of the enamel. The weight of the saucepan must be tested; remember that food will be less likely to burn if the enamel is thick. How To Detect Flaws Never buy a cheap enamel saucepan if you value health and cleanliness. Always beware of enamel that has a spider's web effect on any part; this usually means that it will splinter and crack under the least provocation, for the web is really a series of small cracks. Spotted surfaces, cracks and blobs of enamel, are to be rejected, too. The blobs often indicate some irregularity or blemish in the metal beneath Any enamel surface that contains lead should be refused, since the lead will dissolve slightly when foods containing acids are being cooked. Utensils lined with grey enamel are always safe, provided the enamel is thick, for this colour contains no lead. Cleaning Hints The less soda and gritty substances you use in cleaning enamel the better; these take off the surface, leaving it liable to crack and break away. Any slight discolouration may be removed by scouring with a damp flannel dipped in garden mould, and rinsing in plenty of clear water. For bad stains, dissolve half a teaspoonful of chloride of lime in tlie saucepan, fill it with water and boil until the stain disappears; rinse well with boiling water. To remove musty smells from enamel pots and pans that have not been used for some time, boil some water in them and drop in a smail piece of red-hot coal. Wash and dry in the usual way. I.P.H.

Floral Horseshoes Worn by Bride Three Attendants in Rainbow Frocks FOLLAS—GOFFIN Lucky horseshoes made of fragrant orange blossoms struck a charming note at a pretty wedding at St. Paul’s Presbyterian Church, Devonport, last evening, when Miss Maisie Coffin, third daughter of Mr. and Mrs. George Coffin, of Milford, was married to Mr. Albert Ernest Follas, son of Mr. and Mrs. H. E. Follas, Hinemoa Avenue, Devonport. The ceremony was performed by the Rev. Lawson Marsh. The church was decorated with rose and white and blue flowers. Given away by her father, the bride was wearing an ivory georgette frock, charming in its simplicity. The skirt was petal-led, and an orange blossom horseshoe adorned the left shoulder. A quaint conceit in the form of a horseshoe, fashioned of flimsy tulle, with orange blossoms clustered around the curve of the shoe, and silver tassels suspended from the draping, was worn as an armlet. The veil was of brussels lace, and reached to the ground, and two garlands of orange blossom were caught over each ear. The bridal bouquet was of white carnations and roses, with faint touches of pink. ROSE AND BLUE GOWNS Two bridesmaids attended the bride. Miss Vi Coffin, her sister, wore a sleeveless rose georgette frock, made with an underdress of rose crepe de chine, with a daintily petalled skirt. Her head-dress was of delicate rose tulle, with a posy at either side of the head. The bouquet toned perfectly with the coloui'ing of the dress. A blue georgette frock, with a flared skirt, was chosen, by Miss Lena Follas, sister of the bridegroom. Blue tulle was used for her bandeau, and a posy caught it at, one side. Blue shoes and a beautiful shower bouquet completed a charming toilette. A PRIMROSE MAID A little four-year-old niece of the bride, Aline Nilsson, made a winsome flower-girl, dressed in a primrose crepe de chine petalled frock, with a dainty juliette bonnet. She carried a basket of spring flowers, and gave a picturesque finish to the pretty bridal group. Mr. Harry Follas and Mr. Ray Follas, brothers of the bridegroom, acted as best man and groomsman respectively. Mr. and Mrs. Coffin entertained a large number of guests tit the breakfast, held in the Windsor Tea Rooms, Devonport. Mrs. Coffin wore a becoming biege crepe de eliine frock, relieved with navy blue, and her licit was of small shape to match the frock. She carried a posy of roses. Mrs. Follas, sen., was wearing a frock of navy blue georgette. She wo£e a close-fitting hat and carried a toning posy of spring flowers. The bride’s travelling frock was of figured green georgette, worn with a hat, and a fox fur. PROTECTING WOMEN SOCIETY’S GOOD WORK On Monday afternoon a meeting was held of the Society for the Protection of Women and Children. According to the secretary 43 cases had been dealt with during the last month. Of these cases 24 concerned husbands and wives, 12 dealt with children and seven with young girls. There had been 2(54 office interviews and the society had sent 16 cases to its solicitors. GIRL GUIDES MEETING AND RALLY At 8 p.m. on Thursday the annual meeting of the Auckland Province Girl Guides’ Association will be held in the r.w.c.A. •Among the speakers will be Mrs. Tolhurst, also the divisional commissioners. who will give a brief account of the work. Ai’chbishop Averill has been asked to speak, as well as some leading citizens. On the following week the Dominion Conference will be held, also the big Guide rally in the Domain on November 24. It is hoped that many parents 'and others interested in the Guide movement will attend Thursday night’s meeting, to hear what it is accomplishing. Fritters—Plain and Savoury Fritters—much neglected in most kitchens—make a delightful sweet or savoury. Any ripe fruit may be used for the sweet variety, which should he served in a folded cloth on a hot dish. THE BATTER. Here is a simple recipe the batter, which should be made before i use: Take one egg, three tablcspoonsful of flour, one dessertspoonful of best olive oil, and one gill of tepid water. In the centre of the flour, in a basin, put the olive oil; stir in the water, and then beat till the mixture drops from the spoon. Just before using, stir in the w ell-beaten egg. SPANISH FRITTERS. Cut a French roll into lengths as thick as your finger, removing the crust. Soak in milk mixed with sugar, a little pounded cinnamon and grated nutmeg. When well soaked, dip the bread in batter and fry in boiling fat to a rich brown colour: serve with a sauce made of hot melted butter, sugar and nutmeg. POTATO FRITTERS. Slice potatoes very thinly'. Dip the slices in batter, to which you have added a spoonful of orange flower water, and fry a nice brown. Serve sprinkled with caster sugar. SAVOURY FRITTERS. Take as many cold hard-boiled eggs |as required. Cut them In halves, lengthwise, and sprinkle each piece with pepper, salt, a touch of paprika, a squeeze of lemon juice and olive oil. Leave thus for half an hour before dipping in the batter and frying. Serve very hot, garnished with salad.

Sunbaking at Deauville j New Copper Cream For Fender Skins THE SMART NOBILITY Deauville has been gayer than ever this season, although many declared last year would be the last for this popular resort, writes a correspondent. Society may go to Biarritz or he Touquet or the Lido, but it must spend at least a week-end at Deauville to have done the right thing. The palatial Normadie and Royal Hotels are crowded, and all the smaller ones are well booked up until tile end of September. In the evening Ciro’s and Maxim's and the Casino hold sway until dawn. The baccarat room is a wonderful sight with its assembly of wellgroomed women in wonderful gowns and beautiful jewels. Enormous sums are won and lost, and a great sensation was caused recently by a Canadian millionairess who won over | £3.000. In the morning society meets at the “flagstaff,” and herp we can find such well-known persons as Lord and Lady Louis Mountbatten, the Aga Kahn, the Hon. Mrs. Dudley Ward with her three children, who are said to be the most beautiful in England; the Maharajah of Kashmere, the Dolly Sisters, and a hundred other famous persons. There are all sorts of extraordinary costumes worn, checked suits, plaid suits, and spotted suits. All are bright and show vivid colour combinations. And, as sun-baking is a perfect rage in Europe this year, bathing costumes are as scanty as possible; all are backless, and many have pieces cut out wherever decency permits, so that every possible part may be tanned. Copper Cream Many lovely ladies, however, who do not tan well, or who have not been here long enough to have acquired an even coating, are using Patou’s new cream, which gives a lovely copper coloured effect until the natural bronze comes, and it also helps to tan evenly. And speaking of Patou reminds me to say that all visitors to Deauville are intrigued by the little thatched cottage which stands across from the beach and which serves as Patou’s summer show-room. Here, in the oldl'ashioned, chintz-covered parlour, are hidden all those fascinating bathers and sports suits and hankie scarves and bags and modern jewellery and sunshades and cute caps and perfumes which the gay and fashionable visitors to Deauville .so love. Where Kiddies Have Bar Opposite is the Bar de L’Enfants, one of the most amusing sights in Deauville. Here at 11 and 5 the little folk take their refreshments, - and with their purses or bonnes sit at the small tables spread in the garden and sip their malted milks or lemon squashes. The small people wear bright-coloured, woolly bathers, extremely sparse, and there is usually an animal embroidered on the front. Some of them wear light tops with darker shorts like the grown folk, but all are gay and colourful. In the afternoon the elders troop to polo or a garden party in the polo grounds, which really amounts to the Mine thing. Recently much amusement was caused by the women playing the men. Lady Blanche Scott Douglas captained the women, who wore blue polo sweaters with red. white and blue stripes running diagonally across, a happy idea, as American, and French and English players made up the team. Among the well-dressed women taking tea we noticed Mine. Citroen, looking charming all in white and with a large cappeline hat dipping at each side; 'Mine. Dubonett in green and yellow; Lady Louis MoUutbatten in a blue jumper suit under a blue and grey coat and weariug one of the new speckled felt hats which are hand-stamped and going to be verv popular this winter. SAVING THE PENNIES If you look carefully through your household expenses, you will probably find that the heaviest items come Under the heading of Groceries. Now, if you give thought to the matter, you will find many ways in which you can reduce the. bills without inflicting hardship upon the family. Only the best quality goods should be considered; inferior food spells disaster in more ways than one. But the c-iever buyer, who makes herself well acquainted with the various shops in her neighbourhood and their special wares, can obtain supplies more re I onably than the one who orders her stores in a haphazard way. If possible, therefore, do your shopping personally! If you have storage space, buy in quantity; you will And It much cheaper. Co-operative buying with a neighbour is also advantageous. You may not be able to do with a whole side of bacon or a large ham, for instance, though bacon is much cheaper purchased in quantity, and a big ham is superior to a small bony one. If you share the purchase with someone else, you both benefit. Sometimes, too—and this is specially the case with such food as butter, eggs and fruit—you can hear of a farm where a speciality is made of produce sent by rail or parcel post. In this case, team work with a neighbour will help thrifty buying. Little Economies Soap should always be purchased in advance, for soft, wet new soap is very extravagant. Cut the bars into good-sized pieces, and store in piles in a dry place with a little air space between. When prunes are expensive, buy the small variety and, instead of stewing, convert them into a jelly or souffle. When potatoes are dear, get seconds (perfect small ones), cook them in their skins and peel just before serving. Buy onions and carrots by the peck or bushel, not by the pound, if you use any quantit3'. Dried vegetables, such as butterbeans and dried peas, are cheap, rich in healthful food elements, and delicious wheft soaked, boiled and seasoned; they also make excellent soup. Buy them In quantity and keep in air-tight tins or bottles.