A SHAMROCK LUNCHEON
BETTINA was entertaining "the crowd" at a shamrock luncheon, and each
guest, to show her enthusiasm for the charms of "ould Ireland," was
wearing somewhere upon her gown, a bit of green.
A green basket filled with white carnations and green foliage stood in
the center of the table. White glass candlesticks with green shades also
carried out the color scheme, while white crocheted favor baskets,
filled with dainty green candies, were at each plate. The table was set
for six.
The name cards were white shamrocks outlined with green ink and edged
with gilt, and the name on each was written in green.
Bettina used green ferns for decoration in every possible place where
they might add to the attractiveness of the table, under the glass
dishes and around the baskets containing rolls, cakes and croutons.
"You might be Irish yourself, Bettina," said Mary, "you have such a
feeling for green! And isn't the table lovely, girls!"
For luncheon Bettina served:
Grapefruit Cocktail
Cream of Celery Soup Shamrock Croutons
Bettina Meat Timbales Brown Sauce
Asparagus on Toast
Mashed Sweet Potato Croquettes
Shamrock Rolls Mint Jelly
Pepper Salad Sandwiches
Bombe Glace Shamrock Cakes
Coffee
Shamrock Candies
BETTINA'S RECIPES
(All measurements are level)
=Grapefruit Cocktail= (Six portions)
2 grapefruit
1/3 C-sugar
6 green cherries
Smilax or fern leaves
Peel the grapefruit, remove the white part and the tough membrane,
leaving the fruit. Cut with the scissors into one-inch cubes. Place in a
bowl, add the sugar and allow to stand in a cold place for one hour.
Arrange the servings in six sherbet glasses. Place one green cherry on
the top of each and garnish the plate with smilax or a fern leaf. Stand
the sherbet glasses on a paper doily on a small serving plate. Arrange a
bit of the green leaf under the sherbet glass (on top of the doily) so
that the green color will be visible through the glass.
=Cream of Celery Soup= (Six portions)
2/3 C-celery, cut fine
1-1/2 C-water
4 T-butter
6 T-flour
2-1/2 C-milk
2 t-salt
1/4 t-paprika
1 t-chopped parsley
2 T-whipped cream
Wash the celery thoroughly, and cut into small pieces. Add the small
leaves and the water. Simmer for thirty-five minutes. Strain through a
coarse strainer, rubbing all of the pulp through. Melt the butter, add
the flour, salt and paprika. Add the milk and cook two minutes, stirring
to prevent scorching. Add the celery stock and the pulp. Cook one
minute. Fill bouillon cups three-fourths full, add two pinches of
parsley and one teaspoon of cream to each serving.
=Shamrock Croutons= (Six portions)
6 slices bread
2 T-butter
1/4 t-salt
Cut the slices of bread half an inch thick and cut pieces out of each
with a shamrock cooky cutter. Toast on each side until a delicate brown.
Butter and sprinkle with salt, serve warm with soup.