The notion that a traditional Saint Patrick’s Day feast requires green beer and corned beef is dismissed with this special holiday menu for “Saint Paddy’s Day” with recipes.
From The American Family Receipt Book, by Mrs. Gregory and Friends, circa 1900, sprinkled with suitable poetry as originally published. I’ve included a selection of my antique St. Patrick’s Day postcards and greetings that you can use as clip art.
‘There’s a dear little Island far over the sea,
And no spot on the globe’s half so precious to me;
And by lake or mountain where e’er I may roam,
I shall never forget thee, my own Ireland home.
Other skies may be bright, other lands may be fair,
But what of all that if the heart be not there?
Other music may charm me, but ah! there is none
Which can move me to sadness or mirth like thine own.’
As green is the prevailing color on St. Patrick’s Day, I have suggested a dinner menu where this color and white are used exclusively. Let a dish of ferns be made the centerpiece and scatter ferns about the table. Let Irish flags decorate the room. Have the china green and white, so far as possible.
Green silk embroidered over a small wire, to imitate a shamrock, placed at each plate, for a boutonnière, is quite appropriate and novel.
“Oh! the Shamrock, the green, immortal Shamrock!
Of Bard and Chief,
Old Erin’s native Shamrock!”
Rice, with cream
White Omelette, garnished with parsley
Irish Potatoes, in cream
Fruit Glacé a là St. Patrick
Cream of Spinach
Creamed Fricassee of Chicken
Irish Potatoes, mashed
Lettuce and Celery Salad
Pistachio Ice Cream
Pare six medium-sized potatoes, slice thin in cold water. Drain and put in a pudding pan. Season with salt and pepper, pour over two-thirds of a pint of rich milk, add a piece of butter the size of an egg, send to the oven, and when potatoes are well done serve. ~ Miss Mary. E. Wetherholt.
Boil a chicken until tender the usual way. When cold, or while hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth in a little butter. As soon as it comes to a boil pour over squares of toast. ~ Emma C.
Pistachio Ice Cream
Blanch and peel one-quarter of a pound of pistachios and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs and pour over them one and one-half pints of boiling milk; add four ounces of powdered sugar and stir the custard over the fire until it begins to thicken; then pour it out and when cool stir into it the pounded pistachios and a teaspoonful of spinach coloring. Pass the whole through a sieve; mold and freeze. If preferred, the pistachio paste can be mixed with cream instead of custard. ~ Ella Brewster.
Boil together for one-half hour one cupful of granulated sugar and one of water. Dip the point of a skewer or darning needle in the syrup after it has been boiling the given time and then in water. If the thread formed breaks off brittle the syrup is done. Take any prepared fruits desired (grapes, pineapple, cherries, etc.) on point of a darning needle; dip them in the syrup. Place them on a dish that has been buttered lightly; when cold they are ready for use. Care must be taken not to stir the syrup as that spoils it. ~ Mary B. Burns