The day book. [volume], March 16, 1914, LAST EDITION, Image 13

About The day book. [volume] (Chicago, Ill.) 1911-1917

Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL

                
GREEN THE GOLORr JEQRrST. PATRICK'S DAY
LUrgCHEON SME r RECIPES
Table Decoration Suggested by Caroline Coe.
LUNCHEON MENU
Cream pea soup.
Mushroom and pea timbles or sweet
i- breads. - - ' '
Peppers filled with potatoes.
Spinach and egg.
Olives. ..Pickles.
Lettuce nest with pineapple and
cheese custard.
Pistachio ice cream. .
V White cake with green icing.
Coffee.
Green and white mints.
SWEETBREAD AND fMUSH ROOM
T.IMBALES "
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 cooked sweetbreads,
also chopped very. fihe Put this Into
the onion and butter. "A'dd onerfourth
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 wellbeaten 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.
SPINACH MOUNDS
Cook spinach until tender about
twelve minutes. Put in colander and
chop fine,. Allow to drain. Salt to
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