Perth Amboy evening news., 1920-03-17
Home Cooking
By Mrs. M. A. Wilson
Former Chief Cusinere In Royal
Household Of tho Late Queen
Victoria
st. PatIick,a DAY

! Copyright, 1920, by Public Ledger Co.
| All rights reserved.)
This mid-Lenten feast day Ia usually
celebrated with luncheon or dinner.
The shamrock or small white clover
Is universally worn in the hat of the
men and on the breast Of the women
on this day. It's a popular belief that
when st. Patrick preached the doctrine
OF the Trinity to the pagan Irish he
used this plant as a symbol of the
great mystery.
A popular st. Patrick luncheon:
For five people:
Irish Canape
Celery Young Onions
FilIet of Lamb, Donegal Style
irtsh Potatoes String Beans
Southern Cucumber Salad
Paddles Pudding Cream Sauce
Tea
Irish Canape
Mince fine three green peppers. Add:
Three teaspoons of finely minced
and Drowned bacon. :.
Two teaspoons of mayonnaise.
One teaspoon salt.
One-quarter teaspoon paprika.
Mix and spread on five pieces of
toast: cut in ~triangles and dust with
paprika: hen serve.
Fillets of Lamb
Have the butcher cut five lamb
CIOpS OH6 anu ont-Qudl ltR iShCS
thick from the lion; trim free Of fat
now place a piece Of lab kidney on
the inside of the chop and roll flank
around chop, fastening 1t with q tooth
pick. This looks as If the chop was
cut from a roll with a kidney center.
Droil the chop quickly n then lift
into a hot PAN. Set in a warm oven
while preparing the soubis sauce.
Soubis Sauce
Placa in SaucapaO
One and one-haif ups milk
One-half cup grated onion,
Five tablespoons -four,
Stir to dissolve -four; bring to boil
and cook FIVE minutes. Season, rub
sauce through sieve and serve with
chops.
irish Potatoes
Wash new southern potatoes and
then place in 4 saucepan and cover
| with boiling water. Cook until ten
der; drain and return the potatoes to
the saucepan and cover with cloth for
FIVE minutes. This absorbs the not
ture and gives you a mealy potato.
Paddles Pudding
Place in Saucepan
Two and one-half cups milk,
Eight tablespoons cornstarch,
Bring to a boil. Cook slowly five
minutes, then add
| One-ahlf cup sugar,
Yolks of three eggs,
Juice of one lemon
One-quarter teaspoon grated rind of
lemon.
Beat to mix. Rinse custard cups or
small molds with cold water and pour
in the pudding. Set aside to chill.
Now cut some sponge cake in thin
round slices; turn put the pudding
on the cake. Make a meringue by
beating whites of eggs very stiff; then
fold in one-half cup powdered sugar
and
One teaspoon vanilla extract,
One-quarter teaspoon almond ex-
tract.
Pipe this meringue on the pudding,
using a pastry bag and rose tube, gar
nish meringue with few candied mint
STAG DINNER FOR ST. PaTTlICK's
NIGHT
Green Turtle Soup
Celery Young Onions
Filet OF Founder, Sole Style
Baked Fresh Ham
Champagne Style Sauce
Baked Murplies Green Peas
Asparagus Salad
ShiIalfes FiroZen Mornin Mornins
Conee
Use the canned green turtle for soup.
F1Iiet of Founder, Sole Style
Have the fish dealer cut slices of
haEbut quite thin; cut into hllets. Mar
mate the fillets in well seasoned
French dressing for one hour. Now
roll I'm Hour and dip IN beaten egg.
Roll In fine crumbs and fry golden
brown in hot fat.
Champagne-Styie Sauce
Place in saucepan
Three cups cider,
One-half cup -four,
~One-quarter teaspoon cinnamon
One-quarter teaspoon nutmeg,
One eighth teaspoon allspice.
Bring to q boil; cook three min |
utes; season with salt and pepper
to taste. |