The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-18
Eagle Table and Kitchen
Suggestions What to Eat
And How to Prepare Food.

pared and based on knowledge OF chem
istry as applied TO cooking and practical
information derived from actual expert
enre.
First yolume-Conducted by Ida Ames
Willis, Marquette Building, Chicago. IL
whom all inquiries should be addressed
Ali rights reserved by Banning Co..
Chicago
For st. Patriek's Day Entertainment.
The housewife whose chief delight is
the getting up OF little feasts for the en-
tertainment OF her friends always halls
with delight any occasion out Of the ordi-
nary that supplies motive for unique
and novel affairs. 1t matters little
whether the day holds any special sig
nihcance 10 her so long as it furnishes a
good excuse for the display of her tai
ents in the line of entertaining. There is
not month in the year that does not
give at least one day upon which the am
bilious hostess may exercise her ingenu-
ity and taste in carrying out the sugses-
ton OF the day in the dishes and decora-
tons on her table There may be but the
merest suggestion given in the color
scheme and class Of dishes or both dishes
and colorS as well as kind Of decorations
may be most pronOuncedly emblematic
of the event celebrated ST. Patr.ck's day
furnishes an opportunity for a luncheon
or a dinner that may be very graceful
and dainty if one carries out only the
idea suggested by the color symbol. the
emerald green, blended and toned down.
with white, and here and there Just a
touch or thread Of gold. If one wishes to
go further and and seeks the novel rather
than the dishes favored by custom and
more fastidious taste. there are some
curious and typical creations which are
most appropriate for this gala-day.
Every year the stationers who deal in
table novelties display some fetching lit
tie tricks in the shape of favors. cards.
candle shades. etc. But the shamrock.
harp Irishman and his beloved potato
hold conspicuous place. Some hostesses
have the ices served in forne represent
ing the potato and shamrock or the name
cards have quaint typical sketch OF an
Irish peasant. or hut, or harp. or all en-
twinai with shamrock. Candles of course
are green and white. Olives and pis-
tachio nuts add 10 the color scheme IL
cakes are served the icing should be
green and white. If the fine clover
closely resembling shamrock, cannot DC
obtained of the florist. use very fine, del
icate green vines for decoration. The
most appropriate and most graceful cen
ter piece possible is an Irish harp. the
strings made of fine gold wire or thread
and the frame of the small leafed vine.
Bands and loops of green ribbon may
be used A very pretty effect is given
if one large brilliant red rose is placed
carelessly among the vines trailing from
the center piece, as this combination
needs a touch Of vivid color to make the
picture more realistic.
If you design TO carry out the color
scheme and preserve the spirit Of the
day in this manner, avoid orange and
yellow dishes.
Green Pea Soup.
Put one pine of canned or green peas
in saucepan, cook in their own liquor.
or if fresh. about one cup of cold water.
When soft and tender press through
vegetable press or a sieve. Place in
double boiler one quart OF milk and
wnen steaming hot add the peas pulp,
then stir into this one tablespoon of but
ter and two of -four. mixed TO a paste.
When it begins to thicken season with
salt and pepper and serve very hot.
Turbans of Fish With Potato Balls.
Cut eight fillets and two slices of
boned halibut Brush with melted butter
and squeeze a little lemon and onion
Juice over them: season with salt and
pepper and then roll each place into tur-
bans and fasten with little buttered
skewers Spread a piece OF well buttered
paper or thin slice of bacon in a pan and
place the turbans on this and bake in
nv mi
Then arrange them around dish and
fill the center with potato balls boiled
in sailed water and drained and steamed
Pour melted butter and parsley over them
and serve with sauce Hollandaise.
Sweetbreads in Spinach Cases.
Boil the spinach in usual way and when
tender chop very fine; season with salt
and pepper and add little melted but
ter or hot cream but do not make II
too moist Have some large rounds II
bread nicely toasted. place on hot dish
and arrange a wall of spinach around the
edge Of the toast rounds. Fill center Of
these with creamed sweetb-ead and serve
very hot
Irish Pancakes.
Warm a pint OF cream or rich mix
in double boiler Beat the yolks Of eight
eggs and the whites OF four with two
ounces Of granulated sugar until light
add the grated peel OF "A lemon and a lit
tie grated nutmeg and three ounces OF
fresh butter Pour the hot milk slow
" into this mixture. stirring rapidly un-
til mixed smooth; then mix this into SIX
ounces OF lightly sifted four. making
smooth batter Put a tablespoonful Of
butter into an iron skillet and whom hot
pour IN enough 10 make very thin
rancake. Serve them Us quickly and as
hot as possible
Donegal Potatoes.
Select rnediurn-sized potatoes of uui-
form size. scrub them Wei and cut "a Slice
from top ana lotion SCOOP out the cen
ter with an apple corer and hll the space
with fresh SAUSAGE meat Set In pan.
but not touching one another. and bake
Until potatoes are done. Serve them on
tiny lace doiiies with a sprE - cress %
parsley stuck iu the top q each
Cabbage ST. Denis.
Take a small heaf of cln5aEr- goa<
II IN saltee water for about oHe-half hour.
sE.- 50 he