The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-07-18

giant, as something dainty, seasonable
and appropriate, if prettily served, will
be relished full as greatly. Never at.
tempt more than it is possible to man.
age well with the assistance and means
at command, as elegant simplicity,
rather than ostentatious display, is the
keynote to success. Perfect cookery,
faultless service and immaculate sur
roundings, however simple and plain,
mark the choicest entertainments.
a Porch parties are among the popular
affairs for bright, sunshiny summer
weather, a bit of needlework and light
chatter sufficing to speedily beguile
the time. The refreshments should be
of the same simple nature. 1t is a
pleasing idea to arrange in some shady
corner pretty nook, fashioned of sea-
sonable vines and flowers for the punch
bowl. To this attractive spot the guests
may go and partake at pleasure. Later
in the afternoon a frozen dainty with
cake or sweet waters should be served.
Golfng parties may be regaled similar
ly. To diminish the work of prepare
ton, which in extremely warm weather
is somewhat of a task. one may pur-
chase macaroons, assorted cakes or waf
ers. The latter can be obtained in a
variety of delicious iavors which com,
bine exceedinly well with frozen sweets.
Water ices are preferable to cream ices
because more refreshing. Cherry ice is
particularly delicious.
Cherry Ice.
Stone quart of cherries, add
quart of water, heaping pint of sugar
and cook the mixture until the cherries
are tender, then pour through a strain
er to remove the cherries. Reserve
cupful of the syrup, cook it until it
threads, then beat gradually into the
stiffy-beaten whites of/two eggs, beat
ing constantly. To the remaining
syrup add tablespoonful of gelatine
dissolved in half cupful of cold wa
ter, a. few drops of extract of bitter
almonds and the juice of two lemons.
Dilute the mixture with water until
sweet as liked, then strain and freeze.
When half-frozen stir in the cherries,
which may be finely chopped, and the
whites of eggs.
Punches may be variously favored
according to preference. The follow
ing is an excellent rule for
Fruit Punch.
To three cupfuls of sugar add an
equal amount of water, boil five min
utes and cool. Crate small pineapple,
add a quart of water, boil twenty min
utes, strain through cheese cloth,
press out all the juice and cool, then
add the juice of six oranges, four
lemons, a cupful of freshly made tea
and the sugar syrup. Let the mixture
stand closely covered several hours on
ice to chill and ripen. When ready to
serve add sufficient ice-water to make
a gallon in all and turn it into the
punch bowl with a lump of ice. Add
more water or sugar syrup TO suit in
flavor cupful or more of strawberry,
raspberry, currant or grape juice may
be added and bottle of charged water
is always a permissible addition. Straw
berries. Malaga grapes, slices of ba-
mana or mint leaves are sometimes
turned into the bowl as garnish.
Claret Punch.
Boil three cupfuls of sugar and three
cupfuls of water together for five min
utes, then cool. Add the juice of eight
lemons and of four oranges and stand
aside on ice to chill. When ready to
serve, add pint of claret wine and
sufficient ice-water to make gallon,
and more sugar syrup and water, if
needed
For card parties occurring during the
summer months reflections similar in
nature to those given above are usually
considered ample. something refreshing
rather than substantial being most ap-
propriate. The refreshments are usual
" served at the close of the game at
the small tables at which the guests
are seated. Lemonade, raspberry shrub
or other equally cooling beverage may
be passed during the progress of the
game II two courses are preferred
let the first course consist of dainty
salad with sandwiches or salt waters.
A somewhat more elaborate menu al
though of exceeding excellence, which
was served at very delightful affair,
consisted of a pineapple and orange
frappe served in stem glasses as first
course. This refreshed the guests snf-
ficiently to enable them to more thor,
roughly enjoy the next course, consist
ing of shrimp salad prettily served in
nests of lettuce and dainty nut sand
witches. made with brown and white
bread small dish of olives gener-
ously sprinkled with cracked ice was
also placed on each table. Vanilla ice
cream in tiny mounds, each portion en-.
eireied with large, perfees strawberries
and angel food cake finished this de.
lightful repast, every bit of which had
been prepared in the home kitchen with
comparatively little labor.
Pineapple and Orange Frappe.
Crate a fresh pineapple or use a can
OF the grated goods; add two eupfuis
Of sugar and four eupfnls of water.
Boil fifteen minutes and cool, then add
a eupful of orange juice and the juice
of two lemons. Strain through a cheese
cloth, add quart of ice-water, sugar
syrup, II needed, and freeze to mush.
Grape Frappe.
Use a pint of unfermented grape
juice instead Of the pineapple. Any