The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-16
.(By Cornelia c. Bedford.)

a IuIlCI1eOJ given OH lit IdillS-ddS 4
of Irelands 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 effective as a decoration
or more refreshing to the eye than the
various shades of Natures
Use white napery with a centre piece
Of green or white embroidered with
white or green. On this a circular
rejecting mirror on which is arranged
a low glass bowl filled with trailing
vines or ferns and perhaps q few white
tulips to show that spring is here.
Several small dishes containing grow
ing shamrOcks would be particularly
appropriate. Use white or white ard
green China. and to the candles add
green paper shades. The bonbons-
which may be candied mint leaves and,
pistache mint or lime creams will look
best in low crystal dishes and The usual
sailed nuts may be pistachios. Many
pretty and appropriate favors are
shown his year in the shops. For the
meal itself use the following menu:
Green Pea Soup in Cups.
Fish Timbales. Parsley Sauce.
Shillalehs. Cucumbtrs.
Frilled Lamb Chops.
Spinach. Bermuda Potatoes.
Asparagus Salad.
Green Cheese Sandwiches Bar lie Due
Pistache Sultana Roll
Fancy Cakes. Boz BOns.
Coffee
Creme de Menthe.
To serve eight people takt for the
soup two cans of peas. open and turn
into a saucepan, liquor and all. With, a
wire potato masher press and turn un-
It'll the peas are we'll broker then add a
pint and a half of boiling water, two
slices of onion, two bay leaves. a blade
of mace, a third of a t~easpoOnful of
white pepper and a good half teas
pOonful of salt. Put over the fire to
simmer for fifteen minutes. taste in
ten minutes and if the f1avsIr seems
right tax out bay leaves and maze,
for these are of variable size and no
one flavor should predominant. Draw
to aOne side until below the boiling
point then drop in a paste made by
rubbing together three tablespOOnfuls
of -four and.tWO tablespOOnfulS 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
gust long enough to reheat.
Order two pounds and a half of a
tail cut of cod and have the dealer Skin
and bone it. Wash in cold water,
drain and dry thoroughly then pass it
three times through a food chopper,
using the finest cutter. Measure pack
ing it firmly in the cup there should
be one pint. In a saucepan put one
half cG pful Of boiling water, tWOIable-
s~pOonfuls of butter and a pinch of
salt and heat quickly. When boiling
throw nj .one-half of a cupful of dry
sifted 1Ou and stir rapidly until the
mixture chickens and draws away
from the sides of the pan. Continue
stirring and cooking for five mi1uteS.
Take off cover and let stand for three
minutes then work it into one beaten
egg. Cover and let this stand until
cold. Gradually mix it with the fish
pulp beating and pounding to ensure
thorough blending. Cream thre table
s~poOnfuls of butter and add to the fish
paste, Also "a dash of cayenne. Add
gradually theastfffy whipped WRITES
of five eggs. Whip n cupful and a
half of heavy cream to q solid froTh;
gradually add about two thirds Of it
to the mixture. Partly fill a small
saucepan with hot water and stanG
on the fire where it is just below the
boiling point. Carefully drop in a lit
tie of che mixture and let it pOach,
turning with "a 60 pOOn when done ur-
d~erneaTn. Skim it out and in a no
ment carefully bEe or cut it. If the
texture is very firm add a little more
cream to tint" mixture and again test il
When firm yet delicate it is ready for
use. HI Resting should nor be omit
ted because Of 'tlae varying quality of
;ish and difference in the amount of
white yielded by ttse ggs SIote also
The seasoning and add more if nee
esssary. Butter -s1sall timbalsS molds
and fill with the mixture which, if it
MAS been Matte ahead of time should
be kept on ice units needed Stand
the filled nnCfds in "a dripping pan,
nCn1I ~ hos NxS1Staf- .SS1 inch nv more
deep. cover with buttered paper and
poach in a moderate oven until firm
in the centre; ffiR Wiilt2ake from 0wen-
ty .tG thirty mfnufe according to size.
When turned Ourt on the fish mates
place a shamrock Cor Clover leaf on
top Of each. Accompanying this uish
ss the small cream sauce with the aad-
Ga1ien at the last ONE of finely
chopped parsley; ore pint of milk, n~'o
~tablespOOnfuls each of butter AID
f1onT, one tablespoonful OF lemon 5ufoo
and salt and peppeT to TASTE Will %e
needed.
The slAllalehs which go with thfsH
course are potatoes cut almost as fo1
the ordinary French fried but with
rounded sides, and ONE END thicker
than the oGae err. Fry golden Brown in
smoking hot fat and drain on soft
paper before dishing. h
should be thfnly sliced. crispea in ice
water. drained and mixed With a
French dressing.
u Have the butcher French the lamb
chops, leaving the long rib bones bare
When taken from the broiler snip a
green frill over each bone n arrange
them round the deep dish filled with
potatoes. These should be small and
of even size: after boiling until bare
1y tender drain. toss them in butter for
five minutes and when in the dish
sprinkle with parsley.
Be sure that the spinach is thor
ough1y washed to rio il of sand: use
at least five or six waters. Drop in a
kettle of boiling sailed water and keep
at a hard boil, uncovered, until barely
tender-about twenty minutes. Drain,
pressing hard to discard all water then