The Cincinnati Enquirer from Cincinnati, Ohio • Page 10

10 THE ENQUIRER, CINCINNATI, FRIDAY, MARCH 13, 1936 HOME FORUM OFFERS VARIED INTERESTS FOR WOMEN FISH IN LEMON ASPIC St Patrick's Party Menu Note St Patrick's Day And The Vogue Of Green ADAIR. Oyster Paddies Olive Green Emeralds County Cork Croquettes Shamrock Salad Shillalahs Ice Cream Spuds Giant's Causeway Cakes Cape Clear Coffee The Murphy bisque a cream potato soup. "Paddies'patties filled with oysters. The "greens" are olives; the croquettes made of chicken, and moulded in the shape of corks with small French peas for emeralds. The salad a mint aspic in shamrock moulds, in which there are sweetbreads and chopped olives with bits of celery.

Make "shillalahs" of cream puff batter without any sweetening, these are delicious with the salad. Serve ice cream in Irish potato skins from which the insides have been scraped, the shells coated with white of egg, then carefully dried in the oven. The "Giant's Causeway cakes" are irregular finders of white cake rolled, after being iced in chopped nuts or cereal and pounded rock candy. Stand these ribbon. For coffee make a clear amber liquid and serve in small green cups which may be purchased at the dime store.

Table decorations may consist of several table mirrors both round and oblong, joined with ferns and vines to represent the Lakes of Killarney. Use white candles with green shades. "Married By ADELE GARRISON (OonmsM, iM, x. r. hm.) Try New Recipes For Beef Tongue In Many Forms Of late so many requests have come to the Home Forum department asking for information relative to the cooking of tongue that most opportunely the following letter has come to my desk from a nationally known home economist and from which we quote the following: "Tongue offers so many possibilities for use in the home that it is a shame it is not served more often than it is.

It may be that you feel that tongue is too difficult to cook or perhaps too large to cook for your family. As to the cooking, you'll find it's really quite simple and there are numerous ways to use left-over tongue in sandwiches, jellied dishes or creamed combinations. "You'll find it comforting to have a little cold tongue in the refrigerator for cold meat sandwiches on Sunday evenings or for snacks before you retire at night. To Cook Smoked Beef Tongue Place the tongue in a large kettle. Cover the tongue with water.

Bring the water to the boiling point. Reduce the heat and cook slowly until the tongue is tender, 4 to 5to hours. When the tongue is cool enough to handle, peel off the skin, slice the tongue, and serve plain or with any desired sauce. Snappy Tongue Plate Serve hot cooked tongue on a warm platter with the following sauce: Horse-radish Sauce One tablespoon butter, 1 tablespoon flour, 1 cup milk, 4 cup horse-radish or to suit taste, 1 tablespoon lemon juice, teaspoon salt, pepper, 1 tablespoon finely chopped pimento. Make a white sauce of the butter, flour and milk.

Add, horseradish, lemon juice, seasonings and pimento. Serve hot. After-The-Show Snacks. (D Combine 1 cup of cottage cheese, 1 tablespoon of minced onion, one tablespoon of mayonnaise. Spread the mixture on a slice of cooked tongue.

Serve on a lettuce leaf on buttered bread. Garnish with a slice of stuffed olive. (2) Combine 1 cup of finely chopped cooked tongue, 3 chopped hard-boiled eggs, 4 minced sweet pickles, cup of mayonnaise. Spread the mixture on a lettuce leaf on a buttered slice of bread. Garnish the center with minced egg yolk.

(3) Combine one 3-ounce package of cream cheese with 1 tablespoon of cream, 2 tablespoons of finely chopped stuffed olives. Spread the mixture on a slice of cooked tongue, serve on a lettuce leaf on a buttered slice of bread. Garnish with a thin slice of sweet pickle. Sunday Night Sandwich. Remove crusts from 2 slices of 1 egg, 1 teaspoon mustard, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons lemon juice, dash of pepper; beat in slowly, using whirl-type beater; 1 pint salad oil or olive oil.

To each cup of mayonnaise add 1i teaspoon onion juice (or I tablespoon chopped chives), 2 tablespoons chopped sweet pickle or green relish and 1' teaspoon chopped parsley. Thin to desired consistency with additional lemon juice. Lent a dull season? No, indeed! Not when you have luscious lemons to add that piquant flavor and decorative touch to your dishes. And certainly not dull when you have such a clever, novel way to serve the Lenten fish: Fish In Lemon Aspic (Serves 6 to 8) Two envelopes (2 table spoons) gelatine, Vi cup cold water. Sprinkle gelatine on top of water.

on end and tie around with green Comrades" dear! Do you realize we're nearly at the farmyard gates?" The next minutes we were inside them, and the next Dicky had brought the car to a stop close to the veranda steps. Dicky blew the horn, and a few seconds later my mother-in-law, majestic, stately, stood in the doorway which Jim had thrown open. But before she could speak to us, there was a howl from behind her, and stooping and twisting through the small space in the doorway beside her, Katie came rushing down the steps, threw herself on her knees beside me, clasping mine, and lifted her voice in hysterical sobbing. CONTINUED TOMORROW. LEMON CUSTARD WHIP.

Two eggs, -i cup sugar, teaspoon salt, 1 cup irradiated evaporated milk, 1 cup water, 1 teaspoon gelatin, 1 tablespoon cold water, 1 cup irradiated evaporated milk, chilled for whipping, cup lemon juice, 2 tablespoon lemon rind. Beat eggs. Add sugar, salt, 1 cup milk and water. Cook over boiling water until custard coats spoon, about 5 minutes. Stir in the gelatin that has been soaked in the cold water.

Chill thoroughly. Whip the chilled milk stiff. Add 2 tablespoons of the lemon juice and whip until very stiff. Fold remaining lemon juice and rind and the whipped milk into the cold custard. Yield: 6 servings.

If you haven't whipped irradiated evaporated milk, by all means do so soon and have a kitchen adventure that will mean pleasure and satisfaction for a long time to come. IRISH POTATO PIE. Use any kind of cooked meat, cut in dice. Line a deep dish with cooked and mashed and salted potatoes, then put in meat and small bits of butter, and one cup of gravy, if you have it. Cover with potatoes and bake 15 minutes.

One of those lifesavers, when there is "nothing in the house." POTATO CROQUETTES. Two cups cooked Irish potatoes, 2 tablespoons butter, 1 egg, salt to taste. Mash potatoes while hot, and mix with eggs, butter and salt, and put eside to cool. When firm, roll into croquettes and fry in deep fat. No not roll in bread crumbs.

ALEO'GREAT VAhoofDes7ny I wCoet stoat my ears' SwkW Dust blow in my eyes. OhwHy do March winds pick anme Instead of folks their ENQUIRER HOME FORUM PROGRAM Directed By CIEL ADAIR. A St. Patrick's menu and recipes for St. Patrick's Day will be one of the features for the Homemakers' Study Class this afternoon at the regular Home Forum program, to be held at 2 o'clock in the auditorium on the fifth floor of The Cincinnati Enquirer Building.

There will also be other Lenten recipes and "The Versatile Cheese" will be featured. AH women are cordially Invited to attend. By CIEL One doesn't have to be Irish to enjoy a St. Patrick's Day party, for there are so many old Irish traditions to be carried out. What man, old or young, isn't thrilled by the tradition of kissing the blarney stone? For no St.

Patrick's Day party is complete without a pedestal holding a good-size representa- CIEL ADAIR. tion of the blarney stone, conspicious at the arrival of guests and which all the men must kiss. Of course, after they go through this form, honeyed words and the boldest of flattery will be permissable. Whether it be a dinner party or Just an evening affair, where only light refreshments are to be served a party it is to be with ladies and gentlemen, along about 11 o'clock. So if you would be a popular hostess, make your refreshments substantial enough to appease this hunger; don't be too light with what you serve.

For sandwiches they might even be suggestive of the blarney legend by making them of tongue with pickles and olives, and to carry the St. Patrick's Day tradition a little further, cut them shamrock shape. Dark bread also cut shamrock shape and made into open-faced sandwiches, spread with cheese tinted green make excellent "fillers" both decorative and appropriate. Elsewhere on this page are other sandwich suggestions suitable for an Erin celebration, and as for Erin cakes and Paddy's pineo well, these fit into the St. Patrick's Day menu in a manner that will warm the cockles of your heart: Erin Cakes One and two-thirds cup sifted cake flour, IVi teaspoons double-acting baking powder, cup butter or other shortening, 1 cup sugar, 2 eggs, unbeaten; cup milk, 1 teaspoon lemon or vanilla extract.

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring.

Turn into greased cupcake pans, filling them full. Bake in moderate oven (375 degrees 20 minutes, or until done. Frost with boiled frosting, tinted pale green; sprinkle with chopped pistachio or other nut meats, if desired. Makes 2 dozen small cup cakes. Paddy's Pineo A delightful appetizer or "during -the -festivities'' drink, is Paddy's Pineo canned pineapple juice, colored green with a few drops of vegetable coloring, and served Ice cold with or without a green maraschino cherry as a "float." This beverage is an excellent source of vitamins and a real balance to serve with cakes and sandwiches.

If you have a dinner party, nothing could be better as the main dish than a well-seasoned Irish stew served with fluffy dumplings. To be sure, there is nothing pretentious about this dish, but seasoned and prepared as the Irish do and served as the Irish would with wit and chummy conversation, it has started many a St. Patrick's Day party on the road to success with fun and merriment. And here is the recipe along with some others suitable for the day: Irish Stew With Dumplings Two pounds forequarter lamb, 1 onion, 2 quarts boiling water, 1 carrot, 2 teaspoons salt, 1 small white turnip, teaspoon pepper, 4 potatoes, 4 tablespoons flour. Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook 20 minutes; thicken with flour mixed to a paste with cold water; add dumplings, cover, and cook 12 minutes.

Dumplings One cup flour, 2 teaspoons baking powder, Vi teaspoon salt, cup milk or water. Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook 12 minutes. IriKh Bread One quart bread dough, cup shortening, Vi cup 'sugar, 1 cup raisins seeded and chopped. Knead shortening, sugar, 'and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven 'about 40 minutes. Cream of Spinach or Lettuce Soup Two quarts spinach, or 2 heads lettuce, finely cut; 1 quart chicken soup, 2 cups white sauce.

Wash, pick over, cook spinach, drain, chop and rub through sieve; add soup, heat to boiling point, add RUMFORD all-phosphatt Baking Powder has Ihe perfect two-to-one leavening action. It is a UNIFORM and KFFICIENT LEAVEN'ER, ARRIVING HOME, MADGE FINDS KATIE IN HYSTERICS. I could not hurry Dicky. I realized that when he said with finality that he would not drive faster, adding the query, "Why borrow trouble before it jumps into your lap to be owned?" "I really don't want you to drive faster," I said. "Of course, I'm dreadfully worried, but this has been too perfect a day to spoil." "Now you're talking," my husband said.

"Instead of driving faster, I'm just going to loaf along. And don't worry too much about the state of affairs at home. You'll probably have a bad 24 hours, but you'll be able to straighten things out. I'm banking on you. And tomorrow old Lil and Harry will be on the job.

Then your troubles will be over." MADGE IS UPSTAIRS. "I wish Lillian had been there before," I sighed, for I do not realize until she is absent from the farmhouse how heavily I lean upon her in any time of "I thought she was coming right along, or I do not think I would have dared to leave." "You wouldn't have dared to stay," Dicky said jwith finality. "There were beaucoup reasons why you had to make that journey, some of which you know, and some of which you don't." "I hate mysteries," I said, and then quickly apologized for the pettiness. "I'm sorry," I said. "Please consider that unsaid.

I'm sort of upset over what you have told me about mother and Katie and Mr. Ticer, or I wouldn't have blurted that out." LILLIAN COMING. "Much better than keeping it in," Dicky retorted with a comfortable laugh. "You're less likely to explode later, and we have plenty of potential fireworks around the hous'e now without you furnishing any part of the display." "I shall try to be very calm," I told him, forcing a smile. "But I do wish Lillian were there.

Why didn't she arrive when she was scheduled, or is that one of the forbidden questions?" "I don't know whether it is forbidden or not," he said with a "I don't know the answer myself. But I had a code wire from Lil just before I left, saying she and Harry would be on hand tomorrow. "I shall be so glad to see them," I said. "They've been away on that trip years, it seems to me." "No, only months," Dicky said, "but I don't deny that I'll be glad to see the old birds when they finally fly back to the old nest." "Will I ever, too?" I said fervently. "But, speaking of codes, don't you think Katherine and Mary ought to be careful how they send wires from the camp?" KATIE IN HYSTERICS.

"I've already provided for that," he said. "I didn't say anything to Katherine, because I didn't want to explain things twice, and Mary's too much up in the air just now to understand things unless you take a lot of time in the process, which I didn't have. But I went over everything very carefully with Noel last night, and he'll explain to Katherine and Mary this morning before he takes the plane back to New York." "You're taking elaborate precautions," I ventured. "Which, one hundred to one, are entirelv useless." he retorted. "But it's the one-hundreth chance for which we must watch.

Say, old white sauce, season with salt and pepper. Serve in bouillon cups topped with whipped cream, sprinkled with chopped parsley, and shamrock-shaped toast. Onions and Green Peppers Six green peppers, 2 medium onions, 2 tablespoons fat, teaspoon salt. Remove stem end and seeds of peppers and cut in i inch slices. Peel and slice onions.

Heat fat in spider, add onions, let fry for a few minutes, cover, then peppers and simmer gently 10 to 15 minutes, or until tender, but not shriveled and brown. O'Brien Potatoes One quart raw potato balls, 2 tablespoons butter or butter substitute, 2 slices onions, 3 canned pimentos or 1 large green pepper, 1 tablespoon chopped parsley. Pare potatoes and shape into balls with French vegetable cutter. Soak in cold water and drain well. Fry in deep, hot fat until brown and tender.

Drain and sprinkle with salt. Fry onion in 2 tablespoons butter until golden brown, remove onion, add pimento in small pieces to the butter, then the fried potatoes. Serve hot with finely-chopped parsley over all. Clover Leaf Kolls Take any roll recipe made with yeast and when dough is light, cut in small pieces and shape into 1-inch balls, placing 3 in each cup of greased muffin pan, brushing melted butter between. Shamrock Salad Cut off stem-end of 3 lobed sweet green peppers, remove seeds.

Fill with a mixture of cream or cottage cheese, bits of canned pimentos, olives and nuts. Set on ice. When ready to serve, slice thin. Place a slice on a round of pineapple and then on H-inch slice of celery cabbage and serve on individual plates with Irish dressing (Vinaigrette). Vinaigrette Dressing Three to 6 tablespoons olive oil, 3 tablespoons tarragon vinegar, 1 hard boiled egg, few grains paprika, 1 teaspoon minced chives or teaspoon onion juice, 1 teaspoon salt, 2 tablespoons chopped parsley, red pepper, or canned pimento, chopped.

Mix oil, vinegar and seasoning thoroughly; add chives and the egg chopped fine. Serve on tomato or any raw green salad. Potato Chocolate Torte One cup butter or butter substitute, 2 cups of sugar, Vt cup of cream, 1 cup freshly cooked riced potatoes, 1 cup of chopped almonds, 4 squares of chocolate melted, teaspoon cloves, 1 teaspoon cinnamon, 4 eggs, separated: 1 cups of pastry flour, 1 teaspoon vanilla, rind of lemon, 2 teaspoons baking powder. Cream the butter and sugar together, add one yolk of egg at a time, and the rest of the above ingredients, lastly beaten whites. Bake in 9-inch spring form, moderate oven, 325 degrees Fahrenheit, 1H hours.

Chocolate frosting on top. Erin Go Braa, Say Best Party Sandwiches Sure and 'tis a glad month indeed that brings us such a good excuse for having a party as St. Patrick's. Whether we're celebrating our Irish ancestry, or the first days of spring, St. Patrick's Day is the jolliest sort of occasion for party making.

First aids to sandwich-making the year round and particularly delightful for the St. Patrick's Day party are the wide variety or cheese spreads whose colors and flavors lend such a gay note to the frivolous and substantial sandwich alike. Cream Cheese first in the hearts of many hostesses for the agreeable way it has of blending with a vari ety of other flavors is a perfect choice for the shamrock sandwich without which no St. Patrick's Day party can be worthy of the name. Cream Cheese, moistened with a little milk, and with chopped-up parsley added to it to give that emerald touch is a simple and effective sandwich spread.

It should be spread on thin white bread, cut, either with a regulation shamrock cutter or by means of a cardboard pattern. Spread out in interesting array on a round crystal plate, shamrock sandwiches are the making of any party. There are other varieties of cheese spreads to come to the aid of the St. Pat's hostess sharp creamy, pimento, Roquefort, and many others. Their individual flavors are distinctive enough to set the imagination of any true sandwich-maker a-flying.

Since sandwiches are fundamental to the success of most any party, it Is well to give some special thought to the breads as well as the spreads. Nut bread, date bread, banana bread even hot gingerbreadwould make an interesting background for cream cheese spreads. Nut bread sandwiches cut in long tapered fingers as nearly like St. Patrick staff as can be made spread with pineapple cheese spread, are delectable. Hot gingerbreadstraight from the oven served with cheese, from which the guests may help themselves, is party enough all by itself.

Open-face sandwiches which take their inspiration from old Erin may be cut in all sorts of fanciful shapes. Clay pipes and the Irish flag may serve as the inspiration for these party frivolities. Incidentally, to create a sandwich in the design of the Irish flag will be an excellent test of your current history. Obligingly enough for hostesses, today, the flag is a simple affair a rectangle divided into three bars, green, white, and orange. Spread one bar with roquefort cheese, to which finely chopped parsley has been added; the adjacent layer with plain white cream cheese; and the third section with salad dressing to which the chopped-up yolks of hard cooked eggs have been added.

Plain bread and butter can be transformed into Irish harps and Irish potatoes if the hostess has the hand of an artist. The most important feature of any St. Patrick's Day party is quantity and variety two qualities which a shelf-full of cheese spreads are prepared to offer at the drop of an Irish Cheese Turns As Substitute For Meat rye bread. Spread the bread with butter. On one slice place a lettuce leaf and two slices of tomato.

Top the second slice with a slice of cooked tongue. Place the two slices of bread on a plate and lay a strip of broiled bacon across the top. Serve with mayonnaise and garnish with olives and parsley. Tongue En Casserole. Cook tongue as directed.

Skin the tongue, slice and arrange the slices in a casserole. Saute 1 green pepper, finely diced; cup of celery, cut fine, and 1 small onion, minced, in 2 tablespoons of butter for 5 minutes. Add tablespoons of flour. 1 small can of tomato juice, salt and pepper to taste. Sim mer 5 minutes.

Pour the sauce over the tongue. Cover the casserole Bake the tongue 1 hour ina moderate oven (350" with cream sauce; bake in a 375-degree oven until the cheese is melted and the eggs are set. Bran Cheese Roulettes Three-quarter cup milk, cup bran, 1 cups pifted flour, 2 teaspoons double-acting baking powder, teaspoonful salt, 4 tablespoons butter or other shortening, melted butter, 1 cup grated or crumbled cheese, salt, paprika. Pour milk over bran and let stand 5 minutes. Sift flour once, measure, add baking powder and salt and sift again.

Cut in shortening. Add bran mixture and stir until soft dough is formed. Add 1 tablespoon additional milk, if necessary. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll into oblong sheet, -inch thick.

Brush with melted butter. Spread cheese evenly over dough; springle with salt and paprika. Roll as for jelly roll; cut in -inch slices and place in greased muffin pans. Brush tops with melted butter Bake in hot oven (425 20 to 25 minutes. Makes 2 dozen As soon as the Lenten season rolls around so many housewives acquire that worried what-to-seive look, thinking that gastronomically, too, the members of the family must don sackcloth and ashes'.

All this fretting is quite unnecessary, especially since preparing tasty meatless dishes really is a very simple matter. There are innumerable (and what's more, economical) dishes that will satisfactorily fill that meat void and, at the same time, lend a new and aelicious variety to the dally menu. Cheese, for instance, is one of the oldest foods and an important foreign countries, but it Is only in factor in the meals of people of comparatively recent times that Add l1 cups hot water, teaspoon salt, 1 tablespoon sugar, 6 tablespoons lemon juice. Cool. Add li cups any cooked, flaked fish (salmon, tuna, Turn into plain or fish-shaped mold that has been rinsed in cold water and chill.

Unmold and decorate with crisp hearts of lettuce or broccoli and lemons cut in fancy garnishes. Serve with: Lemon Mayonnaise, Tartar Sauce (Makes 2Vi Cups) Put in a bowl Neat Tricks American homemakers have come to realize its possibilities in every day cooking. For years it has been a popular accompaniment to pies, puddings, fruit, and crisp crackers; but its use as a meat substitute should not be overlooked because it can be adapted to many appetizing and nutritious combinations for every meal. And there are so many varieties of cheese on the market today (more than 500) that dishes prepared with cheese need never become monotonous. When a particularly zestful dish is planned, a sharp creamy cheese will turn the trick, and following are some delicious cheese recipes for a number of occasions: Macaroni Mousse One cup maca eggs taste with hash and you've eaten sweet pickles with it, too.

Add them together in this rich white sauce, carefully seasoned with some mustard (either dry or peppered) and a bit of Worchester-shire sauce, if you have it, and the result is quite perfect. Since hash contains both meat and potatoes in adequate propor tions, the rest of the menu wants to stress the green vegetables and salads. I'd like to suggest some glazed carrots, buttered asparagus or green beans and an easy fruit and vegetable salad. If you're looking for economy, de roni broken in 2-inch pieces, 1 cups scalding milk, 1 cup soft bread crumbs, cup melted butter, 1 pi-miento, chopped; 1 tablespoon chopped parsley, 1 tablespoon chopped onion, 1 cup cTieese, teaspoon salt, teaspoon pepper, dash paprika, 3 eggs. Cook the macaroni in boiling salted water, blanch in cold water and drain.

Pour the scalding milk over the bread crumbs; add the butter, pimiento, parsley, onion, crumbled cheese, and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan and pour the milk and cheese mixture over it. Bake about. 50 minutes in a slow oven, 325 degrees Fahrenheit, or until the loaf is firm and will hold Its shape when turned out on a platter.

Serve with mushroom sauce. Cheese And Crab Delight Two tablespoons chopped green pepper, 2 tablespoons butter, 2 tablespoons flour, teaspoon mustard, Va. teaspoon salt, dash cayenne pepper, 1 cup cooked and strained tomatoes, 1 cup cheese, 1 egg slightly beaten, cup milk, 1 cup crab meat. Cook green pepper in butter for 5 minutes, blend in flour; add sea sonings, tomatoes, cheese, and egg cook a few minutes. Heat the milk before adding the other ingredients; then add crab meat.

Serve on rounds of toast or crackers. Save 1 tablespoon cheese to be sprinkled on top when serving. Florentine Eggs Two cups canned spinach, Vt cup cheese, 4 egg, cup thin cream sauce. Place a layer of spinach in bot tom of buttered baking dish. Sprinkle with crumbled cheese Place eggs on top of spinach; cover lightful flavor and attractive ap pearance in your menus, this March Meal of the Month" is built to your specifications.

MENU. Grape Fruit Juice Corned Beef Hash, Egg and Pickle Sauce Buttered Asparagus Tips Glazed Whole Carrots Rolls and Butter Pineapple Lettuce Salad French Dressing Cherry Cobbler Cherry Sauce Coffee Cream Corned Beef Hash With Egg and Pickle Sauce. Sauce One cup evaporated milk, 1 cup water, 4 tablespoons butter, 4 tablespoons flour, 1 teaspoon dry mustard, 2 hard cooked eggs, 8 sweet pickles, green pepper, teaspoon salt, 1 tea spoon Worcestershire sauce. Chill contents of two cans of corned beef hash or prepare ones own hash and mold into balls. Place a little lard or butter in frying pan, and fry corned beef hash slices to a golden brown on both sides.

Serve two slices together like a sandwich with a generous portion of sauce between. Top with a strip of green pepper. The same sauce may be served with home-made corned beef hash. Sauce In top of double boiler melt the butter, add the flour and stir in the milk and water mixed. Stir until thickened and season with salt, mustard and Worcestershire sauce, add eggs, cooked hard, peeled and sliced, and pickles cut into small pieces and the pepper chopped fine.

Allow to heat before serving over hash. Garnish platter of hash with hot asparagus tips run through green pepper rings. "A DOUBLE-DECK DINNER" 11 Since using improved Churn- mms gold I save pari of my house- lwi I I hold expenses every weeky jp iiwy 1 yu're r'shtl women wh I use Churngold find it econom- fTT rlsm How would a "double-deck dinner" strike your fancy for a new and interesting idea for St. Patrick's Day or for tonight's menu? In the jargon of the day, it's a "smooth" meal which means that it has all it takes to please. The "double-deckers" are made from your old favorite corned beef hash, cut in slices if canned, or in croquettes if home made, fried crisply brown and served one on top of the other with an egg and pickle sauce between in a thick, creamy layer.

The sauce is the subtle touch this dish. You know how good.