Richmond daily palladium. [volume] (Richmond, Ind.) 1905-1906, 1906-03-12

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of Ireland's patron Saint can be
made an extremely attractive affair.
The name at once brings the appro-
PIRATE color to mind and there is
certainly nothing more effective as a
decoration or more refreshing to the
eye than the various shades of Ma
lures greenery. Use white napery
with center piece of green or white
embroidered with white or green. On
this circular rejecting mirror on
which is arranged low glass bowl
filled with trailing 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 or white and 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 salt
ed nuts may be pistachios. Many
pretty and appropriate favors are
shown this year in the shops. For
the meal itself use the following
menu:
Cream Pea Soup in Cups.
Fish Timbales Parsley Sauce.
Shillalehs. Cucumbers.
Fr;lled Lamb Chops.
Spinach. Bermuda Potatoes.
Asparagus Salad.
Green Cheese Sandwiches.
Bar lie Due.
Pistache Sultana Roll.
Fancy Cakes. Bon Bons.
Coffee.
Cream de Menthe.
To serve eight people take for soup
two cans of peas, open and turn into
saucepan, liquor and all. With
wire potato masher press and turn
until the peas are well broken, then
add pint and half of boiling wa
ter, two slices of onion, two bay
leaves, blade of mace, a third of
teaspoonful of white pepper and
good half teaspoonful of, salt, Put
over the fire to simmer for fifteen
minutes; taste in ten minutes and if
the flavor seems right take out, bay
leaves and mace, for these are of va
riable size and no one flavor should
predominant. Draw to one side I'M
til below 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 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 wa
ter, drain and dry thoroughly, then
pass it three times through a food
chopper, using the finest cutter.
Measure, packing it firmly in the
cup; there should be one pint. In
saucepan put one half cupful of boil
ing water, two tablespoonfuls of but
ter and a pinch of salt and heat
quickly When boiling throw in one
half of cupful of dry sifted -four
and stir rapidly until the mixture
thickens and draws away from the
sids of the nan. Continue stirring
and cooking for five minutes 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
three tablespoonfuls of butter and
add to the fish paste, also a dash of
cayenne. Add gradually the stifly
whipped whites of five eggs. Whip
one cupful and half of heavy
cream to solid froth; gradually
add about two thirds of it to the mix
ture. Partly fiji small sauce pan
with hot water and stand on the fire
where it is just below the boiling
point. Carefully drop in little of
the mixture and let it poach, turning
with a spoon when done underneath.
Skim it out and in a moment careful
ly break or cut it. If the texture is
very firm add d little more cream to
the mixture and again test it. When
firm yet 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. s. Note also the
seasoning, and add more if necessary.
Butter small timble molds and fill
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