Evening star., 1923-02-16
VARIOUS TABLE DECORATIONS
-. AND SOME FOOD GARNIS1ES
Suggestions Are Offered for Household
Use, With Special Directions for
49,. the Seasons Celebrations

TOT hoIdlng candies or nuts. Tiny
as favors. If the hostess dresses in
a Martha Washington costume the
idea would be carried out still
further. Old-fashioned selections,
either by musicians or on phonograph
records. should be used in preference
to modern music For the same rea-
son. the minuet and other old-fash-
Toned dances are more suitable for a
Washington's birthday celebration.
washington Cake.-Bake any good
CAKE mixture in ring mold. Cover
win alr:"rd frosting. and while
warm decorate with candied cherries
and tiny ci.ron hatchets.
st. Patrick's Day.
A pretty ST. Patrick's day dinner
salad Is made with cabbage. celery
and lettuce. all finely chopped and
mixed with mayonnaise. Cover with
hne strips OF green pepper. olives
and celery tips. Ice the cake with
white icing, paint green shamrocks
decorate with miniature clay pipes.
Wash half dozen or more large
potatoes, grease them with lard, and
serve them with roast pork and ap-
pie sauce or baked apples. Decorate
The table with green ferns and green
or white carnations or both. A bowl
or maidenhair ferns makes a pretty
centerpiece. Orchids are beautiful
with fine ferns, but they are ex-
pensive. Deep, red carnations are
very effective and less expensive.
Use raper napkins with a green sham
rock pattern upon them, and give
each guest a little green flag.
st. Fatrick's Cream.-Color green
with vegetable coloring one quart OF
Rich cream. then whip one pint of it
full OF well washed rice until thor
oughly done. Drain and press through
q fne sieve. Add to this puree half a
cupful of sugar and the juice and
grated peel OF one-half lemon. Soak
nne-fourth of a box Of gelatin in a
little cold water. and when 1t is soft
place 1t over hot water until entirely
dissolved. Stir in the rice. and when
u Is cool mix in the whipped cream
rlll a cTimped mold or plain bowl and
furn the mound out when ready TO
serve, place the remaining whipped
cream on top. arrange shamrock
leaves cut out OF thin slices of citron
place whipped cream at the base with
more of the citron shamrock leaves
Lenten Dishes.
Vegetable Bouquet Salad.-Bououet
:alads are usually served on fiat
dishes 80 that the contrasting colors
ana arrangement of the vegetables
used may appear to best ad-
vantage. Any favorite salad dress
ing may he used. pretty salad Is
made with radishes cut rose fashion
and placed In the center of the dish
with lettuce around them, then a row
or green peas or string beans, more
lettuce and some cold diced boiled po-
tatoes making another circle, outside
OF which is the last border Of lettuce
Egg Bouquet Salad.-Heap some
lettuce in the bottom of a dish. Roll
some eggs hard. take out the yolks
carefully. put them in the middle Of
the dish, let a little of the lettuce
heart surround them closely and out
side OF this put the whites cut into
strips or rings. Beyond this place a
border Of lettuce. Other bouquet
salads may be made with other com
Dlnations. a very pretty one is COM
posed OF eggs boiled hard. with rad
ishes put in the center of the bowl,
the egg white arranged as described
ior the above salad and the yolks OF
inc EGGS rubbed through a sieve and
Green Pepper Stuffed with Cheese
To make a very decorative salad re-
move the seeds from a green pepper.
stun II with cream cheese and let it
get very cold. Cut acros. IL with a
very sharp knife and arrange two or
three slices on lettuce leaves. gar
nishing them with stuffed olives. Ton
with French dressing
Potato and Stuffed Egg Salad
wa e a iiouIu OI pOtdlOeS cut In dice
ana season TO taste. Garnish with
watercress and stuffed eggs
Delicious Baked Fish.-Select A.
large lake fish or fresh salmon and
clean it thoroughly. removing the
head. fms and tail. Sprinkle little
salt over It. wrap 1t in a muslin cloth
and boil until tender The water
should be changed twice When well
cooked, shred. remove all the bones
and prepare for baking by placing in
alternate layers with crushed crack
ers in baking dish. Fill the dish
tWo-thfrds full and add sufficient salt.
pepper and butter to season. Cove
with milk, place a cover on the nan
and bake. When done, remove the
cover. allowing the top to brown
Serve in the baking dish garnished
with parsley.