IN TOWN AND OUT SOCIAL NEWS

Sun (Auckland), Volume II, Issue 546, 26 December 1928, Page 4

IN TOWN AND OUT SOCIAL NEWS

NOTES Mrs. J. Gray, of Hamilton, is in Auckland for the races. Mrs. H. W. Young-, of One Tree Hill, is staying with her mother, Mrs. Webb. ♦ * * Mrs. Ernest Gahagan has returned to Hamilton from a visit to Auckland. Mr. and Mrs. Jim Elliott and family, of Hamilton, have gone to their house at Milford Beach for the holidays. Miss Claire Johnston and Miss Thelma Duffin * are spending- a. few weeks at “The Mount,” Tauranga. Miss Brenda Brown, of Remuera, has left for Wellington, where she will be the guest of Mrs. Leslie Angus, of Oriental Bay. The Archbishop and Mrs. Averill and Miss Averill will leave for Pahia, Bay of Islands, on Thursday, where they will spend the summer holidays. The Hon. Helen St. John and Miss M. Russell arrived by the Ulimaroa yesterday. They are on a visit to Sir Andrew and Lady Russell, Hawke’s Bay. Miss Lottie Rastall, Wellington, is visiting Auckland, and will be the guest of Mrs. A. Franklin, Mount Hobson Road, Remuera, for a few weeks. Mr. and Mrs. C. A. Duncan, of Hunterville; Mr, and Mrs. R. Harris, of Marton; Mr. and Mrs. J. Lowrie, of Gisborne; and Mrs. and Miss Hatrick, of Wanganui, are at the Grand Hotel. Staying at the Star Hotel are Mr. and Mrs. PL. L. Graham, of Falkirk, Scotland; Mr. and Mrs. C. N. Valintine, of Hamilton; Mr. and Mrs. W. H. Williams, of Hamilton; and Mrs. R. McCallum, of London. * * * Mr. and Mrs. B. C. Taylor, of Matamata; Mr. and Mrs. C. B. O’Donnell, of Wellington; Mr. and Mrs. A. Pirie, of Wellington; and Mr. and Mrs. S. Carter, of Whangarei, are staying at the Central Hotel. * * * Mr. arid Mrs. J. Wood, of Dunedin; Mr. and Mrs. C. Boyle, of Wellington; Mr. and Mrs. K. Carter, of Manaia; Mr. and Mrs. J. Bain, of Morrinsville; Mr. and Mrs. Wagg, of Wellington; and Miss M. Carroll, of Christchurch, are guests at the Royal Hotel. At the Hotel Cargen are Mr. and Mrs. R. Read, of Wellington; Mr. and Mrs. R. J. Murphy, of Dunedin; Mr. and Mrs. A. Matheson, of Dundee; Mr. and Mrs. P. D. Russell, of Gisborne; Mrs. J. Berryman, of Wellington: Miss L. and Miss D. Bray, of Wellington; the Misses Cheetham, of Sydney: Mrs. H. E. White, of Sydney; Mrs. F. Edwards, of Nelson; and Miss V. Mercer, of Raetihi. HAMILTON NOTES (From Our Own Correspondent) Mrs. C. B. Smith and Miss Newell have gone to Taupo for the holidays. Mr. and Mrs. Colin Taylor are spending the holidays at^Kawau. Mrs. Milroy and family have left for New Plymouth for several weeks. Mrs. M. Gray and her daughter, Eleanor, who have been staying with Mrs. Williams, have gone to Rotorua. Mr and Mrs. Fred Swarbrick and family have gone to Raglan for the holidays. Miss Eileen Cussn, of Morrinsville, and Miss Molly Cussen, Ta-neatua, are visitors to Hamilton. COMING-OF-AGE PARTY Mr. and Mrs. W. J. Harris, Leamington, gave a party in the Oddfellows’ Hall for their daughter, Doris, on her 21st birthday. The rooms were very prettily decorated in mauve and white. After supper Mr. F. Lye, M.P., who cut the cake, wished Miss Harris every happiness. Games and dancing were indulged in and the music was supplied by the Hawaiian Orchestra. Mrs. Harris received her guests in a black bengaline frock and Miss Harris wore a frock of red crepe de chine. Among the guests were Mr. and Mrs F. Lye, Mr. and Mrs. Richards, A. E. Harris, Green, Seabourne, Alderton and Mesdames A. Harris (Rotorua). T. Harris (Mamaku), Williams, PI. Harris, Franklyn, Thompson, Stuart; Misses Thompson, Richards, Mahood, Esmond, Holmes, Williams, Bishop Keeley, Shaw, Kelly, G. and J. Bradshaw.

21ST BIRTHDAY AND ENGAGEMENT HONOURED On Saturday evening a bright party of young people assembled at the Penrith Tea Rooms to congratulate Mr. H. Williams and Miss M. Hockley on their engagement, and also to celebrate Miss Hockley's twenty-first birthday. During the evening Miss Hockley was the recipient of many sincere wishes from her numerous friends, while among the presents was the proverbial key—a beautiful specimen, in oak. As hostess for th s evening, Miss L. McDonald, with Mr. L. Lawn as a most efficient M.C., was responsible for an exceptionally enjoyable time being spent by those present in dancing, interspersed with games and musical items, capably rendered by Mr. I. Mowlem and Mr. L. Lawn. Among the large number of well-wishers present were: Mrs. H. Akast, figured silk rayon. Mrs. B. Jones, beige crepe de chine. Mrs. L. Lawn, turquoise blue georgette. Mrs. A. McDonald, black satin marocain, with lace godets. Miss I. Cummings, apple green silk crepe. Miss W. Finlow, opal blue crepe de chine. Miss Greenslade, peach crepe de chine, trimmed with lace. Miss M. Hockley, maize georgette frock. Miss M. Jones, almond green, with silver lace draping. . Miss F. Morris, cyclamen crepe de chine. Miss I. McDonald, saxe blue georgette. Miss D. McDonald, mauve georgette, with posy to tone. Miss V. Pain, pale pink georgette, silver beaded panels, cream silk shawl. Miss G. Rose, rose and grey marocam. GRAND HOTEL GIVES DANCE GAIETY ON CHRISTMAS EVE A number of Aucklanders and many visitors to the Grand and Cargen Hotels celebrated Christmas Eve at a dance in the Princes Street Masonic Hall, given by the manager of the Grand, Mr. G. H. Bassant. The hall was decorated with red and green streamers hung in arches across the ceiling. Round the walls streamers of green were woven into trellises and giant cactus plants in flower splashed the whole room with brilliant colour. Coloured favours of attractive and amusing design were distributed during the evening, and the pretty parasols and brightly-coloured paper hats worn by the dancers harmonised delightfully with the frocks of the women. The Grand Hotel dance orchestra provided the music, and the guests danced well on into Christmas Day. BEACH HAVEN CABARET The Melodian Orchestra supplied excellent music for the crowd of dancers at the Beach Haven Cabaret on Saturday. Among those present were: Miss A. Milner, french bordered voile. Miss J. Stayte, blue rayon, with cream trimmings. Miss D. Buer, green crepe de chine, and Spanish shawl. Miss B. Jepsom, jade-green georgette and rainbow trimmings. Miss D. Casey, pink georgette, silver trimming. Miss N. Stokes, rose crepe de chine and lace. Mrs. S. Cain, cream pailette, with oriental trimmings. Mrs. A. Blackard, spotted crepe de chine and Spanish shawl. • Miss B. Cain, oriel blue taffeta, relieved with gold. Miss R. Schormann, flowered ninon, with georgette bands. Miss T. Wright, apricot crepe de chine with pearl. Miss A. Thomas, red and white crepe de chine. Miss A. Jepsom, blue embroidered georgette and lace. Mrs. A. Stayte, floral crepe de chine of red and white. Miss K. Jepsom, blue crepe de chine, with pink posies. Miss T. Couch, red silk, with lace panels. Miss P. Grane, mauve crepe de chine, with shoulder posy. Miss R. Ford, rose crepe de chine, with gold lace. MAKING LIQUEURS AT HOME By giving a little time to the undertaking, and carefully manipulating the ingredients, you may make certain liqueurs at home. There are a few things, however, which you must remember if you would be successful. 1. Be sure all your ingredients are perfectly fresh and free from taint of any kind. 2. Use the best and purest sugar candy for sweetening purposes, instead of sugar. 3. Have nothing to do with imitation essences—what the Americans call “synthetic" flavourings; use fresh fruit or herbs, the best of spices and pure spirit. These are the things that will ensure for you a good liqueur. Here are some recipes: Peppermint Liqueur is one of the easiest to make: In a stone jar place a good handful of fresh, dry mint leaves; use only the young top ones, which are fresh green in colour. Add to these the strained juice of two big, ripe lemons; be sure they are yellow, because many that come into the market these days are green and hard. Pare the rind from one of the lemons so thinly that not an atom of white remains, and tdd this also, together with three-quarters of a pound of finely-powdered sugar candy. Over all pour a pint of good brandy, and cover the jar so as to make it quite airtight. Let this infuse for three weeks; strain, bottle, and cork tightly. HOME-MADE CURACOA For this delicious liqueur take the thinly-pared rinds of five lemons, three oranges, and six tangerines. Put them in a jar with three pints of the best gin; add a pinch of mace, a stick of cinnamon, a pinch of ground caraway, and one anu a-half pounds of crushed sugar-candy. Make the jar airtight and leave to infuse for six weeks; strain and bottle. CARAWAY LIQUEUR I For this liqueur, which is like I Dutch Kunmel, you will need an ounce | of the very best caraway seeds, and | three ounces of crushed sugar-candy. ! Steep them for four months in a quart of gin; strain and bottle. =====