Show f ats aa 5 Wy AV A V K f an c U X i w I 1 y n i f M f A C W fry THE ol 01 0 THE GREEN green shamrocks sham rocks in florist shops all aej in candy shops remind us that march seventeenth is drawing near when sons and daughters of ireland as well as those from other lands will honor st patrick the patron saint of the emerald isle irish songs are played and sung and party tables are arc all a great deal of green in their appointments of course we want to keep the foods that we serve on these tables in keeping with their color motif so I 1 am suggesting a luncheon or supper menu that will be suitable for any of you who may be entertaining on st patricks day tuna fish loaf with caper sauce buttered green green asparagus or peas endive and watercress salad shamrock rolls emeral isle argel angel food salted nuts coffee or green tea if you cannot obtain capers those th ose tiny liny piquant little buds that are put up in vinegar you can slice a few tiny sharp pickles and blend them through a medium white sauce lettuce ani celery make a very good green salad if endive and watercress are not available shamrock rolls of course are none other than our old friends the clover leaf rolls the emerald isle angel food is one of those gorgeous desserts that can be made well ahead of time A large light as sea foam angel food tinted a lovely green is the foundation for this dessert then its filled and covered with a frothy chocolate whipped cream combination and garnished with finely shaved shava salted almonds and small green mints the green cake itself is mint flavored too so you see sec what an all together refreshing and delightful dessert it is with its pleasant mingling of the mint and chocolate flavors here are the recipes for both the tuna fish loaf and this elegant st patricks day dessert tuna fish loaf it i pound fresh mushrooms or 1 34 3 4 cup drained canned mushrooms 4 oz can I 1 butter 1 cup soft bread crumbs 1 cup milk a cup celery soup or well seasoned chicken broth 2 eggs 2 salt U tsp asp paprika H cup pimento or green pepper cut fine 2 cups tuna fish 13 oz can flaked in rather large pieces wash fresh mushrooms remove stems and peel caps do not need to be pooled peeled cut stems and caps of fresh mushrooms in pieces or drain canned mushrooms and slice thin saute mushrooms gently in butter for 10 minutes mix soft bread crumbs with milk and soup add well beaten eggs salt and capr paprika I 1 ka pimento or green pepper tuna fish and sauteed mushrooms mix well pour into buttered loaf pan inches across the bottom 2 34 3 4 inches deep which has been lined with buttered paper and set pan containing loaf in another pan containing hot water having water reach about 1 inch up on loaf pan and bake I 1 hour in a moderate oven deg F when baked turn out on platter and serve with cream sauce to which a few cut up capers have been added A wedge of lemon sprinkled with finely cut parsley should accompany each serving amount 6 to 8 servings emerald isle angel rood food 1 13 1 3 cups egg whites 1 tsp asp cream of tartar 1 11 i tsp asp salt 1 cups granulated sugar I 1 tsp asp peppermint flavoring or a few drops essence of peppermint few drops green liquid vegetable coloring 1 cup all purpose flour or cake flour beat egg whites with flat whip add cream of tartar and salt when eggs are frothy continue beating until a point ot of the egg whites will stand upright when whip is pulled out gradually beat in I 1 cup of the sugar which ihas has been sifted twice fold in the peppermint and coloring sift the flour once before measuring fold in the flour which has been sifted three times with the remaining cup sugar pour into dry deep 9 or 19 inch tube center pan and bake I 1 hour in a slow moderate oven degrees F remove from oven when baked and invert pan until cake is entirely cold cola chocolate filling and icing 3 sq chocolate 3 oz shaved 23 2 3 cup confectioners confection ers sugar 11 tsp asp salt 12 cup scalded milk 11 12 2 gelatin 1 cold water I 1 2 cup 1 pint whipping cream 2 cups combine the shaved chocolate sugar salt anti and scalded milk and cook in double boiler until smooth s about 5 minutes soak gelatin in cold water and add to the chocolate mixture stir until well dissolved cool and just when chocolate begins to set fold in stiffly beaten cream and chill |