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

lemon juice and salt and pepper to
taste will be needed.
The shillalehs which go with this
course are potatoes cut almost as for
the ordinary French fried, but with
rounded sides, and one end thicker
than the other. Fry golden brown
in smoking hot fat, and drain on
soft paper before dishing. The Gu
cumbers should be thinly sliced,
crisped in ice water, drained and
J mixed with a French dressing.
Have the butcher French the lamb
chops, leaving the long rib bones
bare. When taken from the broiler
slip a green frill over each bone and
arrange them around the deep dish
filed with potatoes. These should be
small and of even size; after boiling
until barely tender, drain, toss them
| in butter for five minutes and when
in the dish sprinkle with parsley.
Be sure the spinach is thoroughly
washed to rid it of sand; use at least
five or six waters. Drop in a kettle
of boiling sailed water and keep at
hard boil, uncovered, until barely
tender - about twenty minutes.
Drain, pressing hard to discard all
water, then chop or put through the
food cutter. Add seasoning to
taste; unless sure of the ikings of
your guests use only salt and pep
per, though some think little nut
meg improves spinach. Return to
the fire with a generous amount of
butter added and stir frequently for
ten minutes. At the last add about
quarter of a cupful of thick cream.
AS fresh asparagus is still prohib-
tive in price, use one large or two
smaller cans. Turn out carefully,
drain and let stand in ice water for
an hour then drain again. Dress
with French dressing and let stand
half an hour, then arrange on blan-
ched lettuce leaves. For the sand
witches mash sage cheese with fork; ;
add half as much grated sapsago
cheese, a drop of two of onion juice,
a dash of salt and of cayenne and
creamed butter to make paste
which will spread easily. Put to-
gether with bread in the thinnest
possible slices and stamp out in tiny
trefoils.
For the frozen dessert begin early
in the morning. Scald one cupful
and half of cream, add three quar-
tiers of cupful of sugar, stirring I'M
til the latter is Dissolved. Take from
the fire, add another cupful and
half of cream and set aside to chill.
Color pale green with leaf green col
or paste, flavor with pistache extract
and freeze until firm. In the mean
time steam one half of a cupful of
Cleaned sultana raisins until plump,
spread on a cloth until dry and cold
then cover with rum or wine. Whip
one cupful of heavy cream to SOL
id froth; beat together to a stiff me-
ringue the white of one egg and three
tablespoonfuls of sifted powdered SUI
gar Mix lightly with the whipped
cream, add the raisins and two table
spoonfuls of the rum. Line a cyl
indrical mold with the frozen pis-
tache cream, fill the center with the
whipped mixture and cover with re-
mainder of the cream. Cover, bind
the edges with a cloth dipped in nit
ed lard and pack in ice and salt for
four hours. AS sauce boil togeth-
er for ten minutes one pint Of water
and a half pint of granulated CELIA
tine soaked in two tablespoonfuls of
cold water, strain and chill. Family
color with the leaf green, flavor with
rum and stir in a third of cupful
of finely chopped pistachio nuts.
Have the coffee strong and clear.
When it is finished conclude the
luncheon with tiny liquer glasses con-
tanning iced cream de menthe.
Fas {.