The Los Angeles Times of March 16, 1938 had a short feature with the header ‘Supper Menu Designed for St. Patrick Fete’ which sounded like a perfect topic for today – as indeed it is, if you don’t mind the rather odd fact that a menu for supper is not actually given in the article. The other three standard meals of the day however, are covered.
By Marian Manners.
“It’s a Great Day for the Irish Tonight” tomorrow, so we’re suggesting a St. Patrick’s supper menu with all the trimmings.
Chilled Tomato Juice
Date Muffins Coffe
Canned Oxtail Sou
Mixed Vegetable Salad
Potato Chips Ripe Olives
Cup Cakes Tea
Spring Lamb with Fresh Vegetables
Clover Leaf Rolls Marmalade
St. Patrick’s Salad
Emerald Sherbet with Tea Cakes
Tea Coffee Chocolate
St. Patrick’s Salad.
Cut two avocados in half, discarding seeds. Peel and slice into half inch strips. Add three tablespoons French dressing and chill two hours. Mix one cup each crushed pineapple and cottage cheese, one tablespoon minced parsley, two tablespoons each minced green peppers and mayonnaise, and one-fourth teaspoon each of salt and paprika. Chill. When ready to serve, arrange portions of avocado and cheese mixture on shredded lettuce and pass additional mayonnaise.
I must admit I was rather disappointed that the article only gave one recipe. The Emerald Sherbet sounds rather good, and would be perfect for the hot humid weather we are having in this part of the world at present. Here is a nice green, cooling, and non-alcoholic beverage instead:
Add the juice of two lemons to the bruised leaves of a bunch of mint. Cover it and leave to stand for ten minutes. Meanwhile make a syrup of half a pound of sugar and one pint of water. Add half a cupful of orange juice and the lemon juice and mint. When it is cold, strain. A little should be put into each glass and filled up with water.
The Manchester Guardian July 4, 1924.