Show Ms decorations food in Ee sleeping with st Pat patricks day 4 A 6 r z 50 P 1 I amx N 6 tw N z rz k 0 J 13 IL v A F 01 N 0 4 0 J 0 1 hy by Jolt PEINE GILSON director heinz food enst ute A ALMOST ril entertaining in march in some way honors st patrick it is a delightful time tor for parties because novelties ilca in decora lion 2 10 n may be varied an and d attractive invitations with gay designs sham rocks locks clay pipes and killarney roses are a few of amny ny possibilities for or use in the festivities in the menu especially aly the coor color of the day should be conspicuous these menus for luncheon afar afternoon biloon dridge bridge party arty and late evening supper are planned to assist the hortess who ii looking for something new in st patricks day menus A st it patricks luncheon cream of pea soup ready to serve crisp crackers Crac cr keis stuffed veal chops I 1 parsley potatoes jellied cucumber relish creamed cauliflower pistachio lee ice cream on slices of an angel gel food cake shamrock mints hints coffee afternoon party menu st patricks salad or stuffed green pepper salad irish rolled sandwiches shamrock sandwiches pistachio ice cream small cakes with green frosting coffee late evening party supper shamrock shape biscuits with creamed chicken and olives shamrock mints pistachio nuts coffee indicates rec irles are glea given bl below jellied cucumber relish soak I 1 salad in a cup of very crisp let lettuce uce tablespoon plain gelatin in cold and place over it a small slice of vater for 5 minutes pour over it canned pineapple colored green t cup boiling water and add a few to color 1001 the pineapple add a small crops of green vegetable coloring mount amount ot of green vegetable colorin coloring 9 ahen slightly thickened fold in 1 t to the pineapple 1 juice and allow to c cp cap p fresh cucumber relish pour stand for an hour or more serve with ith mayonnaise salad D a shallow pan so that depth dressing be about fa inch and allow to shamrock Shami ock Saad sandwiches mix equal k amounts of finely chopped celery irden firden f serve a cube of generous and nutmeats nut meats moisten with the relish on the plate with the mayonnaise salad dressing spread 11 in cheon between very thin layers of fresh st patricks fruit salad ar bread and cut with a shamrock arock IZ tange uge a mound of any mixed fruit I 1 cutter |