The Washington times., 1906-03-12

By CORNELIA c. BEDFORD.

luncheon giNeu on The name-day
OF IreIsud'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 effective as a decoration
az more refreshing 70 the eye than the
various shades Of Natures gTeeuery.
Sc white uapeTy with a ceuterpIece
Of green or white embroidered with
white or green. On this q circular re-
feCtinE mirror on which Is arranged a
low glass bowl filed with trailing vines
or ferns, and perhaps a few White
tulips TO show that spring is here. sev-
eTal small dishes containing growing
shamrocks would be particularly appro-
pirate. Use white or white and green
china, and TO the candles add green
paper shades. The bonhons. which may
be candied mint leaves and pistache
mint or lime creams will look pest in
low crystal dishes and the usual salted
nuts may be p.stachios. 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 Timbales. Parsley Sauce.
Shlialehs. Cucumbers.
FriIIed Lamb Chops
Spinach. Bermuda Potatoes.
Asparagus Salad.
Green Cheese Sandwiches. Bar Ie Due.
Pistache Sultana Roll.
Conee. 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, 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 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 favor seems right. take out
bay leaves and mace. for these are OF
variable size and no one flavor should
predominate. Draw to one side until
below the boiling point, then drop in d
paste made by rubbing together three
tablespoonfuls of -four and two table
spoonfuls of soft butter. Stir very gen
ely until this is dissoIves, then draw for
ward until the soup is as thick as good
cream. Press through a sieve and return
10 the fire just 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 first
cutter. Measure, packing it firmly In
the cup; there should be one pint. In a
saucepan put the half cupfuI of boiling
water. two tablespoonfuls OF butter and
pinch of salt and heat quickly. When
DofHng. throw in 0Be-half of CUpfui Of
dry sitted flour and stir rapidly until
the mixture thickens and draws away
from the sides of the pan. Continue stir
ring and cooking for five minutes Take
OF. cover, and let stand for three min
utes, then work il into one beaten egg.
Cover and let this stand until cold.
Gradually mix II with the fish pulp,
beating and pounding to ensure thor
ough blending, Cream three tablespoon
rus or butter and add 20 the fish paste
also dash of cayenne. Add gradually
the sunny whipped whites of five eggs
WHIP one cupful and a half of heavy
cream 20 solid froth; gradually add
about thwo-thtrds of it to the mixture
Partly MI small saucepan with hot
water and stand on the fire where it is
Just below the boiling point Carefully
drop in a little OF the mixture and let it
poach, turning with q spoon when dsna
underneath. Skim IL out and in a no
ment carefully break or cut it, If the
texture is very firm add a little more
cream 10 the mixture and again test II.
When firm. yet delicate. it is ready for