Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-03-10
St. atrick's Day Luncheon
Offers Many Opportunities

been added thinly shredded green peppers
and seasoning.
In place of the canape a mint cocktail
may be served. This may be made by
using to each glass the Juice Of one Or
ange. a tablespoonful Of lemon juice. one
bruised mint leaf. sugar to taste and one
half cup Of shaved ice. Drop fresh leaf
Of mint in the glass before serving.
Sunlcient cream of green pea soup may
be made for six from one can Of the best
cream to make sufficient quantity. This
should be thickened with a tablespoonful
of flour rubbed smooth In half that guam
tity Of butter and cooked in the double
serving add tablespoonful Of whipped
cream.
The Irish hats, while simply made, are
novel and attractive. hey are made Of
spinach and hard-boiied egg. This being
a Lenten menu. II will be given without
meat. Boil the spinach until tender, drain
very dry. season and chop fine. Select a
small cup and line II with the chopped
spinach, leaving the center hollow. Now
fill the center with highly seasoned, chop
ped hard-boiled eggs. On the serving
plate place small fiat cakes Of the SPIN
turn the contents Of the little cup. being
very careful not to separate the egg from
the spinach. After the crown OF the hat
has been turned upon the rim pat II gen.
thy to complete the shape and place II
where it will keep warm till serving time.
Lettuce sandwiches, whose filings add
another touch to the color scheme of the
menu. should be made from very thin
slices Of white bread which has been but
tered. Spread with a layer Of thick may
onnaise. and place the lettuce leaves be-
tween them. Tie with q narrow green rib
bon.
No st. Patrick luncheon would be com
plete without potato salad. and this can
be made from diced cold boiled potatoes.
70 which Is added chopped celery, one
fourth quantity Of chopped sour and sweet
green cucumber pickles to three-fourths
Of the potato. Mix with sour dressing.
to which has been added a fourth OF its
quantity Of whipped cream. Garnish with
whole green peas and crisp parsley
4 4
Shamrock rolls are made specially for
the occasion by putting three small bits
OF light biscuit dough. rolled In the form
of hall, into gem pans to bake Before
sending these to the table, being very
CdIcIul iOI " Separate the Tolls, open
the outer edge. and slip in a small piece
of butter. These are very attractive.
having much the form Of a shamrock lear.
Aside from the green tinge which pis
tachio gives to dishes. it has a please mt
flavor The ice cream may be made ut
home. IL convenient, or may be pur-
chased. On each dish place q cream de
menth cherry. whose bright green color
adds to the effect.
If another dessert is preferred to ice
cream, one may be made of pistachio
gelatine, bought ready prepared for mix
ture After making this. pour into q
shallow. square tin and allow to CONCEAL.
When stiffened, cut in inch squares, add
chopped cream de menth cherries, and
very stif whipped cream favored with
lemon, in which has been stirred half
cup of crushed macaroons to cup Of
cream.
The cakes are made by. any white cake
recipe, baked in sheets and cut i'm
squares When cold spread. with thick
white boiled icing. When this is set, with
q small brush trace a design of a harp
with green tinted paste. made from con-
fectioner's sugar. white Of egg, tinged
green with bit, OF the Juice of the
spinach Green queen mints, following
the coffee, finish this little luncheon.