The Montgomery advertiser., 1906-03-11

an extremely attractive affair. The name at once brings the appropriate color to mind and there is certainly nothing more effective as decoration or more refreshing to the eye than the various shades of Natures greenery. Use white napery with q centre piece of green or white embroidered with white or green. On this is a circular refiecting mirror on which is arranged low glass bowl flled with trailing vines or ferns and perhaps a few white tulips to show that spring Is here. Several small dishes containing grow ing shamrocks would be particularly appropriate. Use white or white ana green china, and to the candles add green paper shades. The bon bons- which may be candied mint leaves and pistache mint or lime creams will look best In low crystal dishes and the usual salted 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 Tambsles Parsley Sauce
 Shillalehs, Cucumbers
 FriiIed Lamb Chops
 Spinach Bermuda Potatoes
 Asparagus Salad
 Green Cheese Sandwiches Bar Le Due
 Pistache Sultana Roll
 Fancy Cakes Bon Bons
 Coffee
 Cream de Menthe
 To serve light people take for the soup two cans of peas, open and tule' into a saucepan, liquor and all With a wire potato masher press and turn until the peas are well broken, then add a pint of boiling water, two slices of onion, two bay leaves, blade or mace. a third of a teaspoonful of white pepper and a good teaspoonful or salt. Put over the fire to simmer nfteen minutes; taste in ten minutes and II the flavor seems right take out bay leaves and mace, for these are of var fable size and no flavor should predom- mate. Draw to one side until below the boiling water and then drop in a haste made by rubbing together three tablespoonfuls of flour and two tablespoonfuls of soft butter. SUIT 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 a half of 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 tood chopper using the finest cutter. Meas packing IL UIHily III LhC SNP' should be one pint. In saucepan put one half cupful of boiling water, two tablespoonfuIs of butter and pinch or salt and heat quickly. When boiling thrown 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 1t into one beaten egg. Cover and let this stand. until cold. Gradually mix it with. the tsh pulp. beating and pounding to ensure thorough blending. Cream three ta- blespoonfuls of butter and add to the fish paste, also a dish of cayenne. Ada gradually the stiffly whipped whites of five eggs Whip one cupful and a balf of heavy cream to d froth; grad ualIv add about two thirds of it to the mixture. Partly fill a small saucepan with hot water and let 1t stand on the fire where it is just below the oolllns noint. Carefully drop in little or the | mixture and let it poach. turning " with a spoon when done underneath l skin 1t out and Tn a moment carefully break or cut It. If the texture is very | firm add a little more cream to th' mixture and again test it. When hrn vet delicate 1t is ready for use Ihi' l testing should not be omitted pecaus' | of the varying quality of hsh ana ar l ference il. the amount of white yleloe' bv the eggs Note also the seasonlni and add more if necessary. Butte small timbales moles and i'll with tn mixture which, if 1t has been mad ahead of time should be kept on ic until needed. Stand the filled moulds Il a dripping pan, pour in hot water al inch or more deep cover with buttere paper and poach in moderate ovei until firm in the centre; this VIII lax from twenty to thirty minutes accord ing to size. When turned out on tn fish plates place a shamrock Cor clover leaf on ton of each Aecompanyinl this dish is the small cream sauce wit the addition at the last moment finely chopped parsley, one pint milk. two tabIesponfuls each of but ter and flour. one tablespoonful O lemon juice and salt and pepper L taste will be needed, l Theshillalehs which go with thi course are potatoes cut almost IS fo the ordinary French fried but wit rounded sides, and one end thicker thai inc other. Fry golden brown in smok ing hot fat and drain on soft pape tbefore dishing. The cucumbers shoul he thfnly sliced, crisped in ice watel .drained and mixed with Freheh ares sing. ,. r,-.t, +.o lam, chops leaving the long rib bones bare When taken from the boiler slip
 green frll over each bone and arrang them around the deep dish filled wit notatoes. These should be small an af even size; after boiling until bafel tandar drain. toss them in butter fo Ave minutes and when in the dis sprinkle with parsley. .,-L.-,,
 Re sure that the spinach is thorough ly washed to rid 1t of sand; use least five or six waters. Drop Tn kettle of boiling water and keep at hard boil, uncovered, until barel tender-about twenty minutes. Dralr pressing hard to discard all wate then chop or put through the food cut ter. Add seasoning to taste unles | sure of the likings of your guests us salt and pepper, though some thlnR