Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-03-16
HOUSE
TOLD
hints

with mld-Lent Sunday and St. Patr1ck's
day in conjunction this year. the bonse-
Vile who has mind to cling to tradi,io,
IN the celebration of either or both of tbes.
festivals will find good field for her ao-
tigities.
For centuries the rigor of the snrinp 70 G.,
prescribed by the church has been mod
fled in all countries by the relaxation nar
mltted to Sundays, particularly that 90
mid-Lent. For years without nI,mher thie
has been a day of rejoicing, it's more Ioo.I
designations as Mothering Sunday and
Simnel Sunday Indicating the good cbaar
that was provided for children and puasts
at the patriarchial table. When to this
culinary affiuenee is added the devotion
our Celtic friends would pay to the natron
SAINT or their tight little island pra.t
Things may be expected in a gastronomic
way
In decorating the table 1t eoes u,.ho,,.
SAYING that green will be the predoninan nj
color, and in all the decorative Schemes ~
luncheon or dinner none is easier TO fol.
low Gfeen shades and candles serviettes
OF green crepe paper cut in trefoiI shane
leaf of shamrock by each plate with -
low glass bowl of the pretty plant for ~
center soups, cream of spinach or snIft
pea pfead sticks or sandwiches tied with
green bebe ribbon, bonbons and reIisba.
creams and ices, vegetables and salads
oneI the widest latitude for indjvidmai
cholce, and yet conform to the chosen
olives, curled celery celery tins "a 49,
water cress. lettuce, peas or parsley
An elaborate green dinner ordered loo.
year by a noted barrister, who still c,inSs
proudly to the traditions of the ouId sod .
was made up as follows: Green turtle
SOUP olives. green peas. pickles, Irish
stew, with green peas; water cress sa~a
do
A greenback for tip converted the
waiter who served the meal into q veri-
table wingled Achilles
For those to whom the memory NJ 8,
genuine Irish stew still sets the mouth
a-watering, but whose ideas of how II
Goheocted are of the vaguest, the
iolowing explicit directions as to how -
Is made among the Irish of the northerr
country may prove culinary object leo.
son IN the use Of what people USUALLY
throw away. AiS
In marketing for this toeths,ms d,.,, .,
peasant secures what scraps Of beef nor,
4 or mutton-meat and bones-he can ,a,
LOT Few cents. The bones and meat o..
| then separated. put in different Kettles snS
| covered with cold water If there 10 s,, an,
Iat' 1t Is removed. After the contents -,
the two kettles have simmered oenttr CO.
| an hour salt Is added. The good house.
| VII Mne 10" gamers her vegetables together
the green outside leaves of cabbage tn.
| tops of few stalks of celery. a hit nt
| turnip or carrot. These are chopped TO.
! gether and added to the kettle cont amino
enc PONIES Whlch Is then allowed to cook
| SLOWLY an hour longer. Two small onions
| cut In slices are added to the kettle NJ
| meat, ana allowed to cook half hour. a,
the end of which time a half dozen small
| potatoes, quartered, are added to the sa
| worry stew When the potatoes have COOKIES
twenty minutes. or until tender. the brotI
/ off the bones and vegetables is strainsd
on. pressing the leaves hard to extract al
the flavor and pulp. This broth Is tber
| thickened with flour, and If an extra nc-
casion demands the best the home afforsIs
| little butter is added. After cookinr
| the thickened broth for FIVE or ten minutes
| stirring all the time to insure its irons,
blending. 1t is poured into the kettle con
| tanning the meat. onion and potato II
more seasoning Is required 1t Is added
the tasty stew Is allowed to simmer iust
| moment or two longer. and then served
at once
II at this season, say the doctors, q grape
fruit Is eaten daily. 1t win do much toward