"It's a great day for the Irish" and three recipes from the March 14, 1968 Door County Advocate
It's a great day for the Irish
By GRACE SAMUELSON
One thing of which we can be sure during this coming weekend is that we'll be hearing the strains of "Galway Bay", "When Irish Eyes are Smiling", to say nothing of "McNamara's Band," and "Mother Machree." For it is the birthday of that Saint who is credited with chasing the snakes out of Ireland, and the parades celebrating the event in Chicago and New York will be led by famous dignitaries, and draw huge crowds.
But it's not necessary to be of Irish descent to enjoy "wearing of the green." You don't have to eat corned beef and cabbage, or wear a green tie, but it's fun, nevertheless, to join in the spirit of the day. Remember, way back when the approach of St. Patrick's Day always heralded a box social at the school house, or card party at the local hall? Someway it seemed, too, that winter took a last stand around the 17th of March, and usually unloaded a blizzard to taunt our hopes of spring.
It's a good time for the hostess of a luncheon party to create a centerpiece using potatoes, clay pipes, and shamrocks. When we've heard enough Irish stories we can almost become convinced that we see a leprechaun peeking around the tree in the yard. Or recall the nostalgic lure of "Brigadoon."
Sometimes the spirit of St. Patrick moves folks to experiment with Irish delicacies. Have you tried Irish soda bread, or freckle bread? There's bannock, too, and currant scones—all delicious. We know, of course, that potatoes [were the staple food of] the people of Ireland during the famine of the last century. That's why recipes for rolls, cakes, stews and the like containing potatoes are considered essentially Irish.
A real treat is Irish lamb stew, but Dublin stew, with pork shoulder is good, as is beef, or corned beef. The shamrock brings to mind a molded green salad, clover-leaf rolls, or Emerald Isle Pudding. And you may or may not want the Irish coffee. (Some will choose green tea.)
(Ed. note: See today's Pantry Door for recipes.)
Even if we can't make a trip to Ireland to kiss the Blarney Stone, it's a great day for the Irish—of all nationalities. So, let's observe the day in some small way, and may this Irish Blessing go with you.
May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields
And, until we meet again,
May God hold you in the palm of His hand.
The Pantry Door
Frances Badtke
Today we have three special recipes for St. Patrick's Day sent in by Mrs. Grace Samuelson.
Read her story of St. Patrick's Day on the editorial page and then try her recipes.
IRISH SWEEPSTAKES BREAD
¾ cup seedless raisins (or currants)
2 cups sifted all purpose flour
1 T. granulated sugar
2 tsp. baking powder
1 cup sour milk or buttermilk
1 tsp. salt
½ tsp. soda
1 tsp. caraway seed
½ cup shortening
1 egg
Sift flour, baking powder, sugar, soda and salt into a large bowl. Stir in currants or raisins. Cut in shortening. Beat egg slightly, and add sour milk or buttermilk. Stir into dry ingredients, blending only until flour is moistened.
Turn into greased, eight inch baking pan or pie pan. Bake at 400 degrees about 30 minutes. Cut into wedges, and serve hot with butter.
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FINNEGAN'S FAVORITE
Melt ¼ cup butter in a saucepan. Add ¼ cup flour, stirring till smooth. Gradually add 2½ cups of milk, and cook until thickened, stirring constantly.
Add 1 tsp. salt, ⅛ tsp. pepper, 1 T. horseradish, and 1 tsp. prepared mustard.
Add half of this sauce to ½ pound of noodles which have been cooked and drained. Line
the bottom and sides of a greased two quart casserole with the noodles. Add a 12 oz. can of corned beef (sliced), and 1 can of drained peas, and remaining sauce, to fill center of casserole.
Sprinkle top of noodles with chopped pimiento, and bread crumbs or crushed corn flakes. Bake at 350° twenty minutes. Six to eight servings.
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EMERALD ISLE PUDDING
Combine: 1 envelope unflavored gelatin, ¼ cup sugar, ⅛ tsp. salt, and 3/4 cup water in saucepan. Place over low heat, stirring constantly, until gelatin and sugar are dissolved. Remove from heat.
Add one 6 oz. can frozen limeade concentrate. Stir until dissolved. Add a few drops of green coloring. Chill until the mixture is the consistency of unbeaten egg white.
Then add two unbeaten egg whites; beat with electric or rotary beater till mixture begins to hold its shape.
Spoon into dessert dishes, or turn into a graham cracker crust, and chill until firm. Serve with whipped cream, if desired. Six servings.
Courtesy of the Door County Library Newspaper Archive
Articles by Grace Samuelson
https://doorcounty.substack.com/t/grace-samuelson
Articles by Frances Badtke
https://doorcounty.substack.com/t/frances-badtke
Food-related articles
https://doorcounty.substack.com/t/food