The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-21

the ices served in forms representing the
potato and shamrock or the name cards
have a quaint typical sketch of an irish
peasant or hut or harp. all entWined with
Shamrock. Candies OF course are green and
white. Olives and pistachio nuts add to
the color scheme. II cakes are served the
icing should be green and white. If the
fine clover. closely resembling shamrock,
can not be obtained Of the florist use very
fine, delicate green vines for decoration.
center 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 ol green rlbpon may
be used A very pretty effect is given If
one large brilliant red rose is placed care
lessly among the vines trailing from the
center piece as this combination needs 4
touch Of vivid color to make the picture
II Won design to carry out the color
scheme and preserve the spirit of the day
in this manner, avoid orange and yellow
'''7''S- GREEN PEA SOUP.
Put one pint of canned or green peas
II a saucepan, COOK IN lhelr own hquor, or
ii fresh, about one cup OF cold water.
When soft and tender press through
vegetable press or sieve. Place N a
double boiler one quart Oh milk and when
steaming hot add the peas pulp, then stir
into this one tablespoonful of butter and
two of flour. mixed to paste. When it
pepper ard serve very hot.
TURBANS OF FISH WITH POTATO
BALLS
Cut eight fllets from two slices of boned
hahbut Brush with melted butter and
squeeze a little lemon and onion juice over
them; season with salt and pepper and
then roll each piece into turbans and fas-
ten 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 good hot over for %
minutes
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 Hollaudalse-
SWEETBREADS IN SPINACH CASES
Boil the spinach in usual way and when
tender chop very me; season with salt
and pepper and add little melted butter
or not cream but do not make it too
moist Have some large rounds OF bread
nicely toasted, place on hot dish and
arrange wall of SplIla ch around the edge
of the toast rounds. Fill center of these
with creamed sWeetbread and serve very
IRISH PANCAKES
Warm a pint of cream or rich milk IN
double boiler. Beat the yoks OF eight eggs
and the whites Of four with two ounces
of granulated sugar until light; add the
grated peel of lemon and a little nut
meg and three ounces of fresh butter Pour
the hot milk slowly into this mixture, stir
ring rapidly until mixed smooth; then NIX
this into six ounces of lightly sifted flour,
making a smooth batter Put a tablespoon
full of butter into an iron skillet ana When
hot pour in enough to make a very thIn
pancake Serve them as quickly and as
hot as possible
DONEGAL POTATOES.
Select medium sized potatoes of uniform
size: scrub them well and cut slice from
Tod ana bottom. scoop out the center Win
an apple cOrer and fill the space with fresh
sausage meat. Set in a pan. but not touch
ing one another and bake until potatoes
are done. Serve them ON tiny lace 1e1lles
with a sprig of cress or parsley stuck IN
the ton Of each one.
CABBAGE ST. DENNIS
Take a small head of cabbage, soak It IN
salted water for about one-half hour, then
remove from the water and shake II until
nearly dry then unfold and loosen the
leaves to the center place in between ev-
cry two or three leaves a thin layer of The
following surfing: One-half pound of sau-
sage meat mixed with an equal quantity
of cold mashed or boiled potatoes, enc
small onion, chopped fine and a little chop
ped parsley When the cabbage is stuffed
wrap around it thin slices of salt pork tie
up in a piece of cheeseclOth and boil in
sailed water for about an hour. When
done remove the cheesecloth. place II q
dish and serve with cream souce-
KILLARNEY STEW
Boil three pounds of lean mutton until
and stand in a cool place until the fat has
risen to the top, skim this off. Place a
layer of the mutton in the soup kettle
then a layer of sliced potatoes. then an
onion sliced, salt and pepper, then another
layer Of meat. potatoes, exc, until all the
meat is used. Pour over this the liquor
from which the fat was taken and cook
the whole until tender
DUBLIN FRUIT CAKE.
Mix together two pounds of flour. one
and a half cups of sugar. one cup OF dried
currants, one ounce of candied lemon peel
or citron, one tablespoonful of bicarbonate
of soda and one teaspoonful Of salt Rub
into this one-half cup of butter and mix
with enough buttermiiS to make a soft
batter then stir in carefully the whites Of
four eggs beaten to a stiff froth Bake in
two well creased cake pans in a rather
quick oven. When done turn out carefully
on a sieve to dry;
Place in a saucepan one cup of rich
sweet milk and three tablespOonfuls OF
butter and when hot pour it over one
pound of wheat flour to which has been
added a little salt Mix we'll, roll out on a
pasteboard. nearly an inch in thickness,
cut into cakes, turning them often TO pre-
vent burning Serve hot with butter
EMERALD SALAD.
Select good solid green peppers of a uni
form size cut off the tops and remove the
seeds and stand in sailed cold water until
required for use. Cut cold boiled potatoes
into dice or thin Slices mix very carefully
with chopped cucumber, season with salt
and pepper and a little onion juice: then
mix with a French salad dressing Fill the
green peppers with this, arrange on a bed