Show Menus Menu That Tha Mean Health By ANNETTE ANNETE ANTHONY st. st Patrick Luncheon Irish M S B C Shamrock eW P i p Peas P C St t P Apricot Jam U 11 S B Wa Watermelon Rind Preserved M S 5 Stuffed Olives Celery Celer M P C St St. PAtrick Patricke De rt El Bt PM F M Coffee Coffre Green Orren and White Mints S 8 M Irish Cocktail One cup diced pineapple 1 cup seeded white cherries 1 cup eup diced pears 12 cup green cherries 2 12 sup sugar Jugar 1 cup fruit juices 2 12 teaspoon tea tea- spoon spoon mint extract t. t 1 tablespoon Iem on juice Boll sugar suar and fruit juices 1 min mm- I ute Cool Add remaining cots Chill Serve in glass cups on paper doilies Insert tin tiny green silk Hk flags s' s sand and serve Shamrock Four tablespoons butter II 6 tablespoons table table- spoons flour 1 teaspoon poon salt salt 4 14 paprika loot 14 teaspoon eel eel- AA S I p po o J t. t teaspoon finely chopped parsley 2 cups milk 2 cups tUna Melt butter and add lour flour When blended add seasonings and milk Cook into thick sauce Stir con Add tuna and cool Dip tablespoons of mixture Into crumbs then in egg and agaIn agan in crumbs and shape as shamrocks Fry ry until brown st st. PatrIcks PatrIck's Dessert Sponge cage 2 cups whipped cream 1 tablespoon granulated gel gel- a lip 4 tablespoons cold water 18 cup sugar ugar 1 teaspoon vanilla 2 1 cup almonds 12 cup choppi green candy gum drops Bake sponge cake 1 Inch thick Mix gelatin elatin and water soak oak 5 minutes Dissolve over not water Cool Add to whipped cream and add sugar I vanilla milla milland and nd almonds Chill Chili until a stiff Spread on cake and Chill chil P In ice box until stiff Cut sham rock shapes and serve on paper doilies on 01 serving plates Sprinkle 9 p gun oP pL |