The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1915-03-17
WHY NOT GIVE A ST.
PATRICK'S DAY DINNER -?
Here Are Suggestions for a Menu that
Will Do Full Honor to Erins
Patron.

Spinach Soup a Ia LimTck
Cr-am Fish In Green Peppr,.
Murhys in Blankets or Little Pig in B1snketA
Dublin Peas with Mint
Shamrock Salad in Ncs, Of Curley Green Parsley.
Cab5sse Salad in ''Gree1iins' Apples,
Ps,rck'. Faruite Emerald Gelatine C1b-,. with
kisss night Of the Barney stou-.
Coffee. Candies.
! Grape fruit patricius is prepared In
| the usual way. the top well sprinkIed
| with crushed lime-drops. which gives
the note of green and piquant fiavorIng.
Spinach soup la limerick is made by
adding boiled spinach that has been put
| through fine culander to thin stock or
cream sauce.
Dreamed fish In green peppers is made
! by cutting a thin slice from the stem
end of large green peppers and remov-
| ing the seeds. filling the space with
! faxed fish heated very hot in a rich
| cream or white sauce. II the green pep
! pors are filled with cooked macarOnI
| covered with grated cheese. or with
! Creamed CauliflOwer sprinklcd with but
tered crumbs. and baked until the skins
are tender they will be found very appe-
/
| ten minutes before stuffinE.
Little pigs in blankets are our old
! friends. the oysters bacon-wrapped and
baked just like the Murphys. Both are
| sure to please. provided you cook a plen-
! tiful supply.
Shamrock salad in nest Of curley green
parsley is as, palatable as 1t is Ornamen-
tai. Choose deeply indented green pep
| pers and after washing and removing
the seeds. stuff solidly with cream cheese
! mixed with CHOPPED nuts. Put on ice
| till cold and then slice: each slice will
'give a charming shamrOcky look TO your
| salad.
| Cabbage salad in greening appleGet
the old-fashiOned Grcening apples: cut
off the top and I'LL the scOOped-out CEN
| tiers with a mixture Of chopped cabbage.
mixed with thin slices of green peppers.
| Patrick's favorite IS another form OF
cabbage salad which is extremely
decorative and Is made from the whole
cabbage. Select a well-Shaped. crisp
head of cabbage (the greener the bet
teri. remove the coarse outer leaves.
! take out the heart of the cabbage. and
cut the edge into deep points. Chop
the removed cabbage finely. discarding
all coarse stalks or ribs. Season with
| salt. pepper and equal measures of
sailed whipped cream and mayOnnaise
| dressing, and mix together thoroughly.
! Fill the open space in the cabbage
with this mixture. and decorate with
! finely chopped green peppers. Garnish
literally with parsley. Crisp the cab
! bage before cutting by letting II stand
an hour or more. head downward, In
very cold water. A wide choice is
given in salads because in case even
ing refreshments instead of a course
dinner are served. any of these salads
! would be easily prepared and generally
acceptable.
Emerald gelatine cubes make q very
dainty and appropriate dessert. Make
sufficient Selatine in the usual way,
coloring with any of the harmless
green vegetable colorings which come
for the purpose. and pour the mix
ture-not into the usual jelly mold or
deep dish-but into fiat baking pans
Do not have the mixture much more
than an inch deep. When nearly hard
ened, cut into squares dixie caramels).
When ready to serve. pile on a fiat
glass platter. trim the transparent
green squares with a border of ivy or
fern leaves. and pass with plain or
whipped cream With this dessert serve
the confectioner's cakes known as
! kisses"
| The coffee may be served in plain
white china cups with a few green
candles in saucer. decorated with the
little green. pinkededge seals which
are much cheaper than the shamrock
! seals and quite as decorative. A band
around the center of each cup would
be effective. For that matter. II the
entire white china set were so adorned.
il would add much to the general er-
feet. and the seals could easily be
washed off afterwards.