Perth Amboy evening news., 1922-03-09
WOMAN'S INTERESTS AND SUGGESTIONS IF
Kitchen Hints
Tempting Menus

Perhaps you are planning to pay
back" all your winter social obli-
cations on st. Patrick's Day. It's a
delightful time for a party. Coming
in Lent. the festivities must per-
force be informal.
Luncheon, dinner or evening
party, use green for the color
scheme. Light the dining table
with candles and tie wide green
bows on each candlestick. White
non-drip banquet candles will insure
safety to the most exquisite linen.
If a pot of shamrock is o procur-
able use a low maiden-hair fern for
the centerpiece.
These suggestions for an evening
party menu nay help you. The
''eats" are planned to please both
men and girls.
Menu for Evening Party
Coffee Fruit Punch
st. Patrick's Sandwiches
Green Olives Sailed Nuts
Shamrock Salad
Mint Parfait Irish Puff Balls
Fruit Punch
One pound lime fruit tablets, ,
cups boiling water, 2 cups cold tea,
/ small bottle green cherries, . cups
orange juice, L quart bottle charged
water.
Pour boiling water over fruit tab
let's and let stand till cool and tab
lets are dissolved. Add tea, cherries
and orange juice. Pour over a block
of ice and just before serving add
water. This will serve 20 persons.
st. Patrick's Sandwiches
GREEN CHEESE FILLING-One
bunch parsley. IL bunch watercress,
2 packages Neufchatel cheese. IL
teaspoon salt, Is teaspoon white
pepper.
Wash parsley and dry between
towels. Pull the leaves from the
stems and put on a iarge pie pan.
Dry in the oven until the leaves are
crisp and crumbly. Wash II dry
watercress. Mince and mix with
crumbled parsley. Work cheese
melted butter if necessary. Season
with salt and copper and work in
parsley and cress. Spread on thin
slices of white bread and butter.
GREEN BUTTER-One-half cup
butter. / IL tablespoons minced par
sley, l tablespoon lemon juice. l
hard boiled egg yolk, salt and pep
per.
Beat butter to a cream. Rub yolk
of egg through fine sieve. Work INFO
butter. Add lemon juice slowly,
beating constantly. Beat in parsley,
| salt and pepper and work smooth.
If the parsley does not make the
butter quite green enough work i'll
a little spinach, cooked and rubbed
| through a sieve. This should be
made in the morning and kept on ice
till needed.
Chopped green olives and minced
celery make good sandwich filling.
| Minced w~atercress and finely chop
ped whites of hard boiled eggs. e.
| soned with salt and pepper, oil and
vinegar is good or white or brown
bread. Minced mint leaves, branched
shredded almonds and lemon juice to
moiSten make a toothSome greer
and white sandwich.
Shamrock salad is made with green
peppers stuffed with cream cheese
and nuts. The peppers are kept on
ice for several hours and. then cut in
quarter-inch slices and served on a
| bed of cress with French dressing.
Irish puff balls are tiny cakes
baked in round molds. Mix the rule
| for Mock Angel Food" and bake in
| tiny spherical muffin pans. Cover
| with boiled frosting colored green.
Mock Angel Food
One cup granulated sugar, Ia
! cups flour, 3 teaspoons baking pow
der, is teaspoon salt, ] teaspoon
vanilla, 1 cup milk, 3 eggs (whites)
Sift flour and sugar four times,
Add baking powder ana sift again.
Add salt and sift. Heat milk to the
boiling point. Stir into dry ingre-
dents. Add vanilla and fold in the
whites of the eggs beaten stiff and
dry with a whisk. Drop from tea
spoon into buttered molds and bake
20 minutes in "a moderate oven.
Mint Parfait
One bunch fresh mint, 1 IL cups
sugar, IL cup water, 2 eggs (Whites)
2 cups whipped cream, Is teaspoon
salt.
Crush mint leaves and steep in
boiling water 20 minutes. Strain
and add water to sugar. Boil eight
minutes. Beat egg whites till stiff
and dry with two tablespoons cold
water. Beat in strip and beat till
mixture begins to cool.
Whip cream, add salt and COM
bine mixtures. Pour into mold, pack
in ice and salt and freeze in a DASH
erless freezer. Allow four hours for
freezing.