Show I Saint Patrick's Day I Let's give our best to good St Pat I And toast him with a I He cannot dine with Yet may we dine with I. The seventeenth of March is a I great day on Every-I where is gaiety and feasting and i toasts of allegiance to the good I St. Patrick The Old Ones will I tell you that on this day the Leprechauns dance with especial I and certain it is that old I and young alike find it a day for I merry-making on this day I said the irrepressible young I swain may even with impunity r steal a kiss from a pretty In the far Irish hills the griz-I peasant may leave the peat fire over wh-ch his beloved Mulligan is and hoist a dipper of in clandestine salute to the good the landed may drop m at one of the better Pubs t in and drink his I toast in flavorsome t while here in America every true I son and daughter of Erin does I honor to the Patron Saint in his I or her particular Indeed so widespread is the celebration I of St. Patrick's Day that many of r us who claim no specific Irish an-l join in the festivities And ft always there is good food special I dishes for the J i Irish Coffee Cake j large or two small 1 cup water 1 package fast granular yeast 3 cups flour 3 eggs 1 cup granulated sugar j cup butter or mixed shortening I teaspoonful mace cup citron cup seeded raisins 1 tablespoon grated lemon rind 1 teaspoon salt Pour granular yeast into lukewarm water and let stand 5 Cream the sugar and Mix yeast water with half of the flour is sifted with the and at least half of the sugar and method for bread or cake Allow this mixture to rise until about double in Add other i ingredients balance of sugar and dusted I salt and grated lemon peel then mix in the balance the Put in cake pan large or two small and using small bits of work a shamrock design on Set to rise until Brush top with ogg yolk and milk slightly beaten and bake in moderate One hour for large cake or about 45 minutes for two smaller Shamrock Rolls j 1 package fast granular yeast 1 cup lukewarm water 1 cup scalded milk 2 teaspoons salt 4 tablespoons sugar 6 tablespoons shortening 1 beaten egg About 6 cups sifted flour Pour yeast into the lukewarm add 1 teaspoon stir and let stand 5 Scald the add the remaining sugar and the and let Measure 2 cups of the flour into mixing add the softened yeast and beat until When the milk mixture is add it to the yeast batter and beat Next add the beaten egg and enough more flour 4 to make a smooth Knead about 5 using a little more flour or liquid if but keep the dough a trifle Place in a clean greased cover and let rise In a cozy warm place to 86 Fj until doubled in bulk Fold or punch the dough down and let rise again as much as first Turn dough onto floured board and pat with hands to press out most of the Cut or pinch off pieces of even and round into smooth balls about 1 inch in diameter Dip each in melted butter and three balls close in greased muffin Let rise In warm place until fully doubled Bake about 20 minutes in a fairly hot F. Brush tops with unsweetened evaporated milk and put back in oven 1 minute to dry |