A St. Patricks Day Menu, as indicated in the invitation, begins with a delicious chowder. If possible serve it from either a very large tureen or a deep marmite or soup casserole kept hot on an electric warming tray. New England clam chowder and Maryland corn-and-crab chowder are universally popular as well as delicious and filling. With either one serve large, seasoned chowder crackers (one brand, which comes in a tall round can, is called Sea Biscuits): spread crackers with butter, sprinkle with celery salt or a mixture of dried herbs, such as basil, oregano, and marjoram, and crisp in hot oven for 5 to 10 minutes. Serve warm.
Since the chowder is the main dish, servings should be larger than usual and in deep soup bowls. Your best green salad might follow the chowder and a generous cheese tray, with coffee. Or omit the salad and simply serve an especially good party dessert, such as a chocolate roll cake and coffee. In some families, the one and only dessert served after chowder is deep-dish apple pie with Cheddar cheese.
Entertainment Your guests may want to relax and listen to Irish tunes, and after a while, to dance. There are many unusually fine Irish CDs.