Show i For St. St Patricks Patrick's Day I 1 l U PUREE OF SPLIT PEAS PEAS PEAS-An An excellent excellent ex ex- green soup Soak a cup of green green split peas over night In the morning pour off any water that has l not ot been absorbed and add to the peas four times their quantity In cold water That is if the soaked peas measure two cups ups then you must add eight cups of water pater Add also half an onion sliced to each quart of ot water Stand over a aglow slow glow fire and simmer very gently till the he peas are soft Rub through a sieve season with salt and pepper and a very verj ittle kitchen bouquet and return to the he fire Jf It the soup has simmered slowly no thickening will be required t 1 Ij you are obliged to hurry the process I S may have to use a little flour al allowing allowing allowing al- al lowing one teaspoon each of flour an and I Itter I putter butter rubbed smooth to each quart o of Serve with croutons or slices of hard bard rd boiled eggs I STUFFED GREEN PEPPERS PEPPERS-A A tasty green entre Allow one large firm green reen pepper r for tor each guest Cut Cuta a slice from the stem end remove the thes s seeds eds carefully parboil fifteen minutes and drain While these cool prepare the following mixture To every six si- peppers allow one sweetbread Parboil and chill the sweetbread and cut up with a silver knife Melt two tablespoons tablespoons table table- spoons of butter and rub into it smoothly two tablespoons of flour Add gradually half a cup of white stock chicken preferred and when creamy add third one-third of ot a cup of minced mushrooms mushrooms mushrooms mush mush- rooms cannel will do and two tablespoons tablespoons tablespoons table table- spoons of sweet cream Season wit with pepper salt and Worcestershire sauce Fill the pepper shells with this mixture mixture mix mix- ture cover w with Ith buttered bread crumbs and bake balte until the crumbs are brown While they are baking prepare the fol following fol- fol lowing towing sauce Break Breal the stems of ot the mushroom and cover r with cold water and cook for twenty minutes In another another another an an- other saucepan melt two tablespoons of ot butter rub Into this two tablespoons of ot flour add a few drops of ot onion Juice Stir this mixture and pour over it gradually the tho water from the the mush mush mushroom room stems with enough thicken Chicken stock to make one ono cupful in all Add two tablespoons of cream salt and season with salt and paprika Arrange the peppers on platter and pour the sauce around them MIXED GREEN SALAD SALAD Make Make a bed of crisp light green lettuce leaves In a separate bowl mix mi onions sliced very thin cucumber canned string beans and peas pelts and some green asparagus tips Ups using a French dressIng dressIng dressing dress- dress Ing plentifully seasoned with salt silt and pepper as all these ve vegetables need high seasoning When j you ou hav have e mixed I the salad thoroughly arrange It in a ft mound on the lettuce leaves leavell I IRISH BISQUE Bring BISQUE Bring g ge one one e quart of ot new milk to a a. boil dissolving in It one pint of granulated sugar Buga When this I mixture is III cool add a quart of whipping whipping whipping whip whip- ping cream a teaspoonful of ot vanilla and freeze until it Is the thc consistency of mush Remove the dasher add wine wineglass wineglass wineglass glass of sherry sherI and a coffee cottee cup full tull of macaroons ground very fine tine Color to the right shade of green with vegetable vegetable vege vege- table coloring matter pack and set away to harden This is an excellent substitute for tor pistachio the green ice cream offered by caterers I |