The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-03-11

A luncheon given on the name-day of
Ireland's patron saint can be made an
extremely attractive affair. The name at
once brings the appropriate color to mind
and there is certainly nothing more effec-
i've as decoration or more refreshing
to the eye than the various shades of
natures greenery. Use white napery
with centerpiece of green or white EN-
Droldered with white or green. On this
circular rejecting mirror on which is
arranged low glass bowl filled with
tra1nng vines or ferns and perhaps a
Few white tulips to show that spring is
here Several small dishes containing
growing shamrocks would be particularly
appropriate. Use white and green china
ana TO the candles add green paper
shades The bonbons. which may be can
died mint leaves and pistache mint or
lime creams, will look best in low crystaI
dishes. and the usual sailed nuts may be
pistachioS- Many pretty and appropriate
faVors are shown this year in the shops.
For the meal itself use the following
menu:
Green Pea Soup in Cups
Fish T1mbales Parsley Sauce
F'rilled Lanb Chops
Spinach Bermuda Potatoes
Asparagus Salad
Green Cheese Sandwiches Bar lie Due
Pistache Sultana Roll
Fancy Cakes Bon Bons
Coffee
Creme de Menthe-
To serve eight people take for the soup
two cans of peas, open and turn into a
saucepan, liquor and all. With a wire
potato-masher press and turn until the
peas are well broken and then add a pint
and half of boiling water, two slices of
onion, two bay leaves, a blade of mace, a
third of a teaSpOonful of white pepper
and good half teaspoonful of salt. Put
over the fire to simmer for fifteen min
utes; taste in ten minutes, and if the
iDh f1L xo haE
and mace, for these are of variable size
and no one flavor should predominant
Draw to one side until the boiling point
then drop in paste made by rubbing
together three tabIespoonfuls of flour and
two tablespoOnfuIs of soft butter. Stir
very gently until this is dissolved. then
draw forward until the soup is as thick
as good cream Press through a sieve
and return to the fire just long enough
to reheat.
Order two pounds and half of tail
cut of cod and have the dealer skin and
bone it. Wash in cold water, drain and
dry thoroughly, then pas it three times
through a food chopper, using the finest
cutter. Measure, packing it firmly in
the cup; there should be one pint. In a
saucepan put One-half cupful of boiling
water, two tablespOOnfulS of butter and
a pinch of salt and heat quickly. When
boiling throw in One-half of cupful of
dry sifted flour and stir rapidly until the
mixture thickens and draws away from
the sides of the pan. Continue stirring
and cooking for five minutes. Take off.
cover and let stand for three minutes
then work into it one beaten egg. Cover
and let this stand until cold. Gradually
mix it with the fish pulp, beating and
pounding to insure thorough blending.
Cream three tableSDOOnfulS of butter and
add to it the fish paste, also a dash of
cayenne. Add gradually the stiffly
whipped whites of five eggs. Whip one
cupful and a half Of heavy cream to a
solid froth; gradually add about two
thirds of it to the mixture. Partly fill a
small saucepan with hot water and stand
on the fire where 1t is Just below the
boiling point. Carefully drop in a little
of the mixture and let it pOach, turning
with a spoon when done underneath.
Skim it out and in a moment carefully
break or cut it If the texture is very
firm add a little more cream to the mix
delicate it is ready for use. This testing
should not be omitted because of the
varying quality of fish and difference in
the amount of white yielded by the eggs.
Note also the seasoning and add more
if necessary. Butter small timbaleS mOldS
and fill with the mixture which, if il has
been ahead of time. should be kept on ice
until needed Stand the filled mOlds in
a dripping pan, pour in hot water an inch
or more deep, cover with buttered paper
and poach in moderate oven until firm
in the center; this will take from twenty
to thirty minutes according to size.
a shamrock Cor clover leaf on top of
each. Accompanying this dish is the
small cream sauce with the addition at
the last moment of finely chopped pars-
ley; one pint of milk, two tableSpoOnfuls
each of butter exs-' flour, one tablespoon