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Newspaper Page Text
GREEN THE COLOR FOR ST. PATRICK'S DAY
LUNCHEON SOME TESTED RECIPES
Table Decoration Suggested by Caroline Coe.
Cream pea soup.
Mushroom and pea timbles or sweet
Peppers filled with potatoes.
Spinach and egg.
Olives. - Pickles.
Lettuce nest with pineapple and,
Pistachio ice cream.
White cake with- green Icing.
Green and white mints.
SWEETBREAD AND MUSHROOM
Cook one slice of onion in two
tablespoons of butter., for five min
utes, taking great care not to brown.
Chop one cup of mushrooms very
fine and a cup of cookedsweetbreadsj
also chopped very fine. Put this into
the onion and butter. Add one-fourth
cup of fine bread crumbs; one-half
cup of green sweet pepper, chopped
fine, half teaspoon of salt, yolks of
two eggs, well beaten.
All this to be wellbeateu together.
Add one cup of thick white cream
sauce. Lastly, fold in the stiffly beat
en whites of two eggs. Butter the
timbale molds-thoroughly. Set them
in pan of hot water. Cover with but
tered paper and bake fifteen minutes.
Remove from molds and serve with
any desired sauce. Peas may be sub
stituted for the sweetbreads if a
strictly Lenten menu is desired.
Cook spinach until tender abo"t
twelve minutes. Put in colander and
chop fine. Allow to drain. Salt to I
taste. Mix with chopped hard boiled
eggs, four eggs for each peck of spin-
ach used. Butter brown betty cups
and put in the spinach, dot tops with