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Show LAUfiBXS for St. Patrick 's Parties MAKE them merry these parties par-ties on St. Patrick's Day for this is the day of days to drive away dull care. It's the Irish in It. And speaking of driving away care, there is the story ot the solicitous so-licitous medico whoso name was O'Toole, like as not. After diagnosing diag-nosing his patient he began to ask questions: "Do you eat well?" 'Yes air." "And do you sleep well?" "Yes sir." ""Well," the doctor replied soothingly, sooth-ingly, "I'll soon find a remedy that will drive away all these things." Games and Jokes But, speaking of your party see that no one sleeps well. Plan games of chance, races whioh go by the throw oC the dice, and other contests which are generally beloved be-loved in Ireland. Ask each person to bring along their best Irish jokes, and in case of a dull moment, mo-ment, stage a contest awarding a prize for the "best hull." Be eure that you have plenty of them yourself. You might have on your repertoire reper-toire the tale of the two tired Irishmen who were still ten miles from London and debating whether to go on. Encouraged by the milestone which announced ten miles to go, Pat exclaimed: "By my soul and St. Patrick! Tis but five miles apiece; let's walk on!" Serve a supper that is as green as a St. Patrick's day necktie, and as refreshing as the colleen who knows her blarney. Here is a colorful and delicious menu. i ST. PATRICK SUPPER MENU Frozen Chicken Supreme Potato Chips Creamed Peas in Timbale Cases Hot Shamrock Riscuils Green Tomato Preserves Sponge. Fruit Boxes Coffee Green Stick Candy Frozen Chicken Supreme: Beat one cup cream and add one cup mayonnaise. Add the contents of one 12-ounce can of diced chicken, one cup finely-cut sliced pineapple pineap-ple (or one '-up drained crushed pineapple), one-half cup finely-sliced finely-sliced celery, one canned diced pl-miento pl-miento and one-half cup chopped walnuts. Season to taste with salt and pepper and turn into refrigerator refriger-ator trays. Freeze, but do not let it become too hard. Cut in squares and serve on lettuce with a garnish of gherkins cut in fans. This serves eight persons. Sponge Fruit Boxes: Scoop out the centers of eight sponge cake squares, leaving them box-shaped. Ice the sides and top rim with green boiled icing. Beat one cup of cream. Then beat one egg white, add four tablespoons of confectioner's confection-er's sugar and fold into the cream. Add one cup of canned crushed pineapple which has been well drained, and one cup of canned sliced peaches. Add the contents of one small bottle of green mint cherries, cut in halves, saving a few of the cherries for decorating the tops. Pile the boxes full of this mixture, decorate the top with the cherries and set in the refrigerator refrig-erator for an hour or so to thoroughly thor-oughly chill. This serves eight persons. If desired, use one large square or oblong sponge cake, hollow hol-low out, fill and serve in tho kitchen or at thet table. (1 |