132 
American Agriculturist, August 25,1923 
Summertime Hospitality 
Drinks That Satisfy, Tasty Salads, Party Cakes — Kate Dickinson Sweetser on “ Popularity” 
P ERHAPS to many would-be hospit¬ 
able housewives, suggestions for 
porch parties may be interesting. The 
most indispensable aid to successful 
porch luncheons is the tea cart. On it 
several courses can be conveyed to rhe 
porch and served directly from the 
cart, buffet style. But a tea cart is by 
no means a requisite. The food can be 
arranged on large trays and served 
from a table. Paper napkins, and even 
paper dishes may be found more de¬ 
sirable on some occasions, as they ! 
lessen work. 
Dainty service, piquancy of contrast 
in flavors and colors, herein lies the 
charm and secret of giving zest to the 
jaded summer appetite. Ice cold and 
crisp salads, delicious fruit drinks, 
dainty sandwiches, and cakes, these are 
the joys of the summertime guests. 
Drinks That Satisfy 
Grape Nectar.—One pint of grape 
juice, two of lemon, one of orange, one 
small cupful of sugar, one pint of 
water, a pinch of nutmeg and a few 
sprigs of mint. Bruise the mint leaves 
and add to the gi’ape juice, lemon, 
orange, sugar, water and nutmeg. Let 
stand for one hour or two for the 
flavors to blend. Strain and serve in 
tall glasses with a quantity of crushed 
ice. 
Pineapple Lemonade.—Make a syrup 
by boiling one pint of water, and one 
cupful of sugar for ten minutes. Add 
the juice of three lemons, and one 
chopped pineapple. Cool, strain, and 
add one quart of ice water. 
j Mint Drink.—Pour one cupful of boil¬ 
ing water over five or six sprigs of 
mint and let stand ten minutes. Boil 
together, one cupful of sugar and one 
cupful of water until it forms a thick 
syrup. Combine the two and add the 
juice of four lemons, and half a cupful 
of currant juice. Pour in a pitcher 
with a quantity of cracked ice and add 
one pint of charged water. In the 
mouth of the pitcher put a bunch of 
fresh mint which has been lightly 
dipped in the beaten white of an egg 
and then in powdered sugar. 
Plum Amber.—Whip to a froth a 
half glass of plum jelly and mix slowly 
with one cupful of boiling water. Strain 
and when cool add a bit of nutmeg 
and one quart of loganberry juice. 
This -may be garnished with the stifly 
beaten white of an egg, which makes a 
pleasing color contrast. 
Fruit Punch.—Boil one cupful of 
water with two cupfuls of sugar, until 
it threads and add one cupful of strong 
tea. Let cool, add two cupfuls of black¬ 
berry juice, juice of four lemons, juice 
of six oranges, and one chopped pine¬ 
apple. Let stand for several hours. 
Just before serving add two or three 
sliced bananas, one cupful of preserved 
Cuticura Soap 
-The Safety Razor- 
Shaving Soap 
Cuticura Soap shaves without mag. Everywhere 26c. 
$700 Secures 100-Acre Farm 
10 cattle, horses, growing crops; big producer and pleasant 
home; income from start; miles village; city markets; 
dark loam tillage, pasture, woodland, sugar and apple 
orchard; comfortable S-room house, (K)-toot basement 
barn, etc. Low price $3000 and to settle immediately, 10 
cows, horses, hog, poultry, cream separator, tools, fiacres 
oats, >•» acre potatoes, big garden, hay crop included. 
Only $700 needed. Details page 30S Illus. Catalog Bar¬ 
gains many States. Copy f ee. STROUT FARM 
AGENCY, 150R Nassau Stree , New York City. 
BERRY AND FLOWER PLANTS 
CTO A WPI7PRV Plants for August and fall planting. 
olIYAit DCIVuI Rot-grown and runner plants that 
will bear fruit next summer. Raspberry, Blackberry. 
Gooseberry, Currant, Grape. Asparagus. Rhubarb plants; 
Delphinium. Hollyhock. Columbine. Uaillardia, Poppy, 
Bhlox and other Hardy Perennial flower plants; Roses, 
Shrubs; l’or fall planting. Catalogue Free. 
HARRY D. SQUIRES, HAMPTON BAYS, N. Y. 
or fresh chopped cherries, one quart of 
water, and two bottles of soda water. 
Ice Coffee With Whipped Cream.— 
Make a quart of strong black coffee, 
strain and allow to cool. Add one-half 
cupful of sugar, one-half teaspoonful 
of almond extract and two cupfuls of 
iced milk. Serve in long slender glasses 
containing a little cracked ice. Top 
with whipped cream which has been 
tinted with crushed cherries. 
Cold Chocolate.—To make the choco¬ 
late syrup, mix half a cupful of choco¬ 
late or cocoa, with two cupfuls of sugar, 
then add gradually one cupful of boiling 
water and cook in the upper part of a 
double boiler for ten minutes. Place 
the syrup in a small glass jar and keep 
in the refrigerator. To serve, place a 
little cracked ice in a glass, add two 
tablespoonfuls of the chocolate, one cup¬ 
ful of cold milk, little cream. 
Summer Salads 
Pimento Cheese and Banana Salad.— 
Remove skin from bananas, scrape to 
remove fibers, which is the indigest¬ 
ible part, and cut in halves lengthwise. 
Mix pimento cheese and chopped nuts 
with enough salad dressing to make it 
spread, add a pinch of salt. Spread one 
side of the banana with this mixture 
and cover with the other half. Cut 
the banana in halves again lengthwise, 
at right angles to the first cut. Sprea ! 
with the remaining cheese mixture and 
press the halves together firmly and 
cut the bananas in slices crosswise. 
Place the slices on lettuce leaves and 
serve with French dressing. 
Afternoon Salad.—On a lettuce leaf, 
place a large slice of tomato, mix an 
equal quantity of cooked chopped corn, 
and chopped green peppers. Cover the 
tomato with a layer of this mixture 
and garnish with mayonnaise. Another 
variation is to use chopped celery with 
the peppers and pour over all a French 
dressing, instead of the mayonnaise. 
Wheel Salad.—Place a slice of pine¬ 
apple on a lettuce leaf. In the center 
place a ball of cream cheese blended 
with a little peanut butter. Cover the 
pineapple with mayonnaise and sprinkle 
with chopped .peanuts. From the cheese 
ball to the outer edge place five or six 
strips rather narrow of pimento. 
Jellied Chicken Salad.—A quick way 
to make a jellied chicken salad is to 
take a pint of chicken soup, and add to 
it one envelope of gelatine. Dissolve 
the gelatine in a little cold water. Pour 
off about a cupful of the liquid from the 
soup and heat to boiling point, add the 
gelatine and stir until dissolved. When 
it begins to set, mix with the chicken 
soup to which has been added a little 
salt and a teaspoonful of vinegar. 
When this begins to set, mix well, and 
pour into a baking powder can and set 
on the ice. When ready to serve turn 
out of molds, and slice. Place each slice 
on a lettuce leaf, and top with a bit 
of mayonnaise dressing. 
Sandwiches that are Different 
Layer Sandwiches.—Alternate six 
layers of white and graham bread, and 
spread between each a mixture of 
chopped dates, raisins and nuts. Trim 
evenly, put under a weight and let 
stand for several hours, then cut cross¬ 
wise in thin slices. Arrange on a plate 
overlapping one another. 
Cream Cheese Sandwiches.—Mash a 
cream cheese and moisten with enough 
cream to make it spread. Add one- 
fourth the quantity of finely chopped 
olives and season with salt and paprika. 
Spread on thinly sliced white bread 
and cut in fancy shapes. 
Fancy Sandwiches.—Put cold boiled 
ham through a meat chopper, moisten 
with cream and season with mustard 
and cayenne. Spread between slices of 
buttered bread. Serve with an eighth 
of a pickle cut lengthwise and laid 
across the top. 
Cakes for Party 
Afternoon Drop Cakes.—A scant two- 
thirds cupful of shortening, one-half 
cupful of sugar, one cupful of honey, 
two eggs, one tablespoonful of lemon 
juice, three cupfuls of flour, and three 
teaspoonfuls of baking powder. Cream 
the shortening and sugar, add honey, 
beaten egg yolks, and lemon juice. Mix 
well and add sifted flour and baking 
powder. Fold in the beaten whites of 
eggs. Drop on greased pans and bake 
in a moderate oven twenty-five to 
thirty minutes. Ice with white frost¬ 
ing. 
Peanut Crisps.—Any unsweetened 
wafer cracker may be used in a variety 
of ways for afternoon teas. Spread 
with peach marmalade or fruit filling, 
they make a dainty sweet, spread with 
cheese or peanut butter and bake in a 
hot oven until delicately browned, they 
are delightful little crisps to accompany 
salads or fruit drinks.—H. A. LyNan. 
THE JUICY CURRANT 
Comparatively few farm gardens 
contain currants, but every garden 
should, for delicious and healthful 
dishes are derived from them. Noth¬ 
ing Quite equals the currant as an ac¬ 
companiment for cold meat, whether 
in the form of the jelly, jam, or fresh 
fruit. Some of the best ways of serv¬ 
ing them are given below: 
Currant Jam 
Equal weights of fruit and sugar 
cooked until fruit bursts. Then skim 
out fruit and cook syrup until it jel¬ 
lies slightly. Add fruit, heat thoroughly 
and put in jars. Much cooking hardens 
the seeds of currants. 
Fresh Currants 
Equal parts of fruit and sugar. 
Crush fruit, being sure each currant is 
broken, otherwise it will not keep. Add 
sugar and mix thoroughly. Put in jars 
excluding bubbles. Seal. This is de¬ 
licious in winter with cold meat. 
Spiced Currants 
5 lbs. fruit, 5 lbs. sugar, pint of vine¬ 
gar, tablespoon of ground cloves, 2 
of cinnamon. Cook until fruit breaks, 
skim out and cook liquid until it jel¬ 
lies. Add fruit and put in glasses. 
Currant Puffs (Dessert) 
2 tablespoons baking powder sifted in 
1 pt. flour. Add 1 beaten egg and lit¬ 
tle salt. Mix with sweet milk to a 
smooth batter. Put in buttered cups — 
part batter and part fruit. Steam 
twenty minutes. Serve with sweet 
sauce. 
Preserved White Currants 
Equal parts fruit and sugar by 
weight. Put a layer of currants in 
bowl and sprinkle with sugar. Con¬ 
tinue until all are used then stand aside 
for 2 or 3 hours. Then put in an earthen 
or enameled kettle, bring slowly to a 
boil; simmer and skim until the cur¬ 
rants are clear and the syrup thick. 
Lift carefully with a spoon, put into 
glasses and set aside to cool.— Mrs. 
George Gray. 
HEALTHFUL HOME HEATING 
WitkTke Wonderful NEW IDE. A Pipeless furnace 
Keeps every room delightfully comfortable in the coldest weather. Burns little 
coal or wood. Is thoroughly durable and reliable. Installed in one day. iNo pipes 
in the cellar, will not spoil fruit and vegetables. 
Send for copy of “Warmth and Comfort 
UTICA HEATER COMPANY, 220 Whitesboro St., UTICA, N. Y. 
POPULARITY; HOW TO ACHIEVE IT 
KATE DICKINSON SWEETSER 
It is an elusive thing — popularity. It crops out where you^ least expect it 
H AVEN’T you often- heard the remark, “She is perfectly stunning—I 
wonder why she isn’t popular? or, “My, but she is clever. I don’t see 
why people don’t like her better.” We have all met persons who seemed 
to have every mark of popularity and yet just missed it. I wonder why? 
Even the dictionary doesn’t help us much. It defines popularity as “a 
state of being widely trusted or admired,” which is all very well as far as 
it goes, but it does not go far enough. 
“Widely trusted or admired,” says the dictionary, and I suspect the secret 
of that quality which we are all eager to possess lies buried somewhere 
under that definition. 
There are almost as many kinds of popularity as there are of golden rod, 
and it might be a good idea to line up some of the girls you know who 
are popular in different ways, and note what their characteristics are, and 
which you would like to imitate. 
There is Amy. Sweet, dainty Amy. All the girls and older women 
adore her. The boys don’t know her. She is shy and self-conscious with 
them and treats them like creatures who have no place in the world of 
real flesh and blood. Amy is a “girl’s girl.” She is all that is charming 
and unselfish and lovable, but she does not go far enough. To like the boys, 
to have intimate friends among them is as normal to a healthy girl as 
breathing. 
Elsie, with her black eyes and bobbed black hair, her reddened lips and 
kalsomined nose which put Dame Nature to the blush for the paleness of her 
tints, is as different from Amy as possible. She is never backward in 
coming forward when a boy shows one degree pf admiration—not she! 
She is a “man’s girl” and proud of it. Girls only interest her when there 
is nothing masculine available. And I am sorry to say that the Elsies 
I have known will sometimes stoop to mean acts to further their owr' 
ends. Wearing a gown of a shade that kills her rival’s fainter one, a 
careless hint of the rival’s reported engagement to another man, a 
suggested flaw in the ether girl’s character—these are a few of the faults 
in the girl who cares to be admired only by men. No, that kind of popu¬ 
larity is no more sane or balanced than is Amy’s. 
But Betty—now you are. talking! Betty likes boys, and they like her, 
but they know she will not tolerate any nonsense. There is no use in 
trying to put petting parties over on her—it simply can’t be done. On 
the other hand, she is a “peachy” dancer, and a tireless one when the 
jazz is good and her partner responsive. She likes picnics and hikes, even 
when one is dirty and tired before the end of the party. Betty likes 
girls of course, and they make her the confidante of their most sacred 
secret because she won’t tell, and because she cares. She likes older people, 
too, and will listen patiently while an elderly lady tells her how much she 
is like her grandmother at her age. Her sense of humor enlivens even the 
gloom of a dinner party of difficult relatives. In fact, Betty is an all¬ 
round good sport, and hers is the kind of popularity that appeals to me, 
that has underlying it the coveted secret, as well as the proof that the dic¬ 
tionary definition is‘ right. 
And" the most important word in the definition is the word “widely.” 
Popularity that is confined to any one set or sex is not worth imitating, 
but being “widely” liked is. 
Be a pal of the boys, a chum of the girls, a friend of the older genera¬ 
tion. Cultivate kindness, and a real desire to bring out the best in others, 
with no thought of winning interest, sympathy or admiration for yourself, 
and you will have the essentials of worth-while and lasting popularity. And 
it is for you if you really want it. 
* 
