Evening star., 1902-03-15

HINTS

gradually extending beyond the shores OF
the green isle, and is not confined to her
sons and daughters alone. Green teas
and shamrock luncheons'' will be fea
ture Of the coming week. The coloring for
these viii. Of course. be green; the en-
blems used on cards or in decoration, the
trefoil and the harp; the quotations from
Moore and the amenities incident to the
occasion. significant Of the Blarney stone.
Edibles may be easily selected to suit the
occasion. In salads there Is a wide choice.
It may be potato salad with plenty Of pars-
ley to color lettuce salad, spinach nodded
in cups, celery. green pepper or cress A
green mayonnaise Is made by chopping fine
enough parsley to make a heaping table
spoonful. Put in a bowl and rub with the
back of spoon until almost paste. stir
In a few drops OF alcohol, and add to the
ordinary mayonnaise. For meats the
breast Of chicken sliced and laid on lettuce
leaves Is pretty, IL hot dish Is re-
quired a supreme Of fowl, decorated with
potato hearts and sprays OF parsley, or
chops with a green pea border Pistach
nuts. sage cheese, lime drops, gherkins,
olives, all add to the color scheme, while
pistache ice cream. cakes frosted with
green sugar or decorated with angelica are
variously utilized.
This Is a delicious way to prepare stuffed
green peppers for luncheon. Select pep
pers OF uniform size. wash and plunge in
boiling water. Let them simmer about five
minutes to remove the "fre" Take out
rub the skins off with a wet CLOTH cut off
the stem ends, and remove all the seeds
Fill with mixture Of bread crumbs and
minced ham or sausage and season well
with butter, salt and pepper. Replace the
stem on each pepper for cover and stand
In deep earthen baking dish. Moisten
with tomato juice or soup stock thickened
with a little flour and Favored with wee
bit OF sherry, add salt to season, stand
tn a md hob boo
twenty minutes or until the peppers are a
rich brown. Serve in the same dish,
sprinkling little chopped parsley over
them before sending to the table. II long
peppers are used instead Of the bell pep
pers, cut lengthwise for stuffing.
While the Mrs. Squeers and Sairey Camps
OF the land are getting out their sulphur
and molasses, their salts and senna, their
''oil of sorrow" as Carlyle dubs the output
OF the castor bean. and their array Of ia
vorite patent medicines, for the ameliora-
tion Of that tired feeling" so intimately
associated with the spring, their wiser sis
ters are merely varying the diet Of the fam
lily In order to insure the same results with
less wear and tear on the individual sys-
tenn. While romantic and love-lorn Ophe-
las are singing: There's rosemary, that's
for remembrance; pray love, remember And
there's pansies, that for thoughts. There's
fennel for you. and columbine; there's rue
| for you; and here's some for me-" etc. the
more prosaic Marthas and Decreases are
| thinking to themselves, even II they don't
| tell it to their families (Which l have found
is an indiscreet thing to do), Here's NICE
| tenaer young onions. Johnny has a tend
ency In these March winds to be croupy,
and Ichabod is having boils. Onions are
what they need, and onions they shall
have. There's spinach. Aiphonso doesn't
| have much Appetite; his stomach seems out
OF order. Spinach, according to the French,
| Is the broom Of the stomach and AL
phonso shall be swept and garnished'
There's dandelion greens for you, and rhu-
| bard for me- and water-cress for Elijah"
| and so on ad infinitum.
| From time immemorial greens Of all
| sorts have been held in high esteem for
purging the blood Of humors engendered by
| the winters diet of fatty foods. buckwheat
! cakes and the like. The list of edible
greens is much more varied than Is usually
supposed. Besides the more commonly
| known spinach, Brussels sprouts, kale let
| tuce, dandelion and water cfess there are
| mustard greens, sorrel. chcory, "doucette"
or corn salad escaroie, narrow dock, COW
slip. horseradish and milkweed.
| The healthfulness of greens is due to the
water and alkaline salts which they con-
tain. making them veritable medicine
chests. According to analysis. watercress
alone contains iodine, iron. phosphate and
sulpho- -nitrogenous essential OIL More
| than this. it stimulates and sharpens the
| mental faculties. Eat cress and learn
|
| that cress-water vinegar restores sanity.
| While the rather robust appetite prefers
| beet-greens, mustard, dandelion, cowslip
| and sorrel boiled with good piece Of fat
pork for seasoning. they are more delicate
and wholesome cooked In boiling saIted
| water and seasoned with butter. Spinach
| should be cooked in its own juices.
Watercress to be perfect should be fresh
| ly gathered. we'll rfnsed in cod water,
| shaken thoroughly dry. seasoned with salt
| and eaten with thin slices of white bread
| and butter. Some prefer dash of lemon
| juice with cress and O tablespoonful OF olive
oil, but the epdcure takes his with salt
alone.
/ In cooking the wholesome rhubarb do not
peel. The skin is gelatnous 1t melts and
| imparts rich red color and the best fla
| vor Of any part of the stalk. Bake in tile
| oven or stew on the back Of the stove,
! using little or no water. If the sugar is
| added after the rhubarb is cooked 1t will
/ not require as much to sweeten.
Peppers are q wholesome summer veea-
table and go well with beefsteak, roast
| beef or chicken.
| A good sauce for q pork roast may be
made by adding two tablespoon{uln Of the