The daily morning journal and courier., 1906-08-11
A poprH PARITY MENu.

Through the hot weather the hostess who lives out of town and whose house has the advantage of roomy veranda can well find one or more porch par ties a pleasant and comparatively easy method of entertaining friends or those to whom shc is under obligation
 The porch party should be markedly informal in its nature, both weather and surroundings contributing to make it So. Either morning or later Iii the day may be chosen. morning gatherings usually indicating shirt waist costumes and a corresponding lack of formality with the simplest sort of refreshments. Such an hour may also include a sew ing bee for some charitable purpose or a reading and discussion of some lit- erary character
 The menu should be selected with due attention to the hour and the guests who are invited. It is usually best to have one hot dish such as creamed chicken and when elderly guests are included a pot of hot tea. Sandwiches are always welcome, also salads, fruits and cold drinks. The following menu will be suggestive and recipes are given of such dishes as may pe new to oul readers,
 Q.)
 Creamed Sweetbreads in Paper Cases. Shrimp Salad Nasturtium Sandwiches
 Fancy Cakes
 Cafe Frappe
 2)
 Iced Bouillon
 Creamed Eggs Finger Rolls
 Veal and Cucumber Salad
 Nutted Cheese Sandwiches
 Iced Cantaloupes
 Iced Tea Fruit Lemonade
 (8)
 Currled Tomatoes Cress Sandwiches
 sweetbread and Pepper Salad
 Frozen Fruit Sponge Cakes Fruit Cup
 Cafe Frappe:-Make some strong clear coffee, using any kind of drip coffee pot. Set aside and when cold add to each quart one quart of cream and make very sweet with a string sugar syrup. Just before serving stir in one scant tablespoonful of vanilla and one cupful of crea whipped to a solid froth. Place a large lump of ice in the punch bowl, pour in the pre- pared liquid and serve in glasses. This mixture may also be frozen to a mush and served in tall glasses.
 Iced Bouillon:-Wire and chop fine Add five quarts of cold water, let stand in an ice box for an hour; then heat slowly skim and simmer four hours. Add four onions and two carrots cut fne( a bunch of soup greens, four ol- ives, blade of mace, dozen pepper corns and two scant teaspoonfuls of salt Simmer an hour longer, strain and cool. When chilled remove all grease and pour off the clear liquid; if cloudy it must be clarified, Add more salt if needed, slightly deepen the color with caramel Serve icy cold, adding one table spoonful of sherry to each pint.
 Nutted Cheese Sandwiches,-Pu one cupful of English walnut meats through the nut grater or chop very make a pastefine Mash Philadelphia cream cheese with enough sweet i cream to make a paste, gradually ada ing the nuts. Season with salt and a dash of cayenne. The mixture should l be soft enough to spread easily. Fruit Lemonade:-Mix together one cupful each of lemon juice and the juice of any fruit in season, such as rasp- berries, currants, pineapple, etc, where the favors blend well Gas entrants and raspberries) two or more fruits may be taken. Make agreeably sweet with sugar syrup than measure and add three to four times as much ice water. Serve thoroughly iced. Sugar is made by boiling together for five minutes one pint and a half of sugar and one pint of water This syrup will keep well if bottled and put aside in a cool place and mixes more readily with lemona de and kindred drinks than powered sugar. Curried Tomatoes:-Scald and skin eight large firm tomatoes then cut fine; pare and dice two large sour an- ples. chop fine two small onions Frv the onions in a scant tablespoonful of butter; when the color begins to change