P. E. O. Cocktails

1/2 Pound marshmallows, 21/2 pounds white grapes, I dozen oranges, 1 dozen lemons, 2 cans pineapple, I pound sugar, 1/2 of a honeydew melon. Slightly flatten the marshmallows, cut in strips with scissors and spread on a platter to dry. Dice the melon, pineapple, 6 oranges and 2 lemons. Add the sugar to the juice of 4 lemons and 6 oranges and mix all together and place on ice. When ready to serve, fill cock-tail glasses, arrange marshmallow petals in the form of marguerites with a cube of orange for the center, on top of the cocktails. Serves 36 people.

Mrs. Fannie Gaskins.

Oyster Cocktails

Have oysters very cold and tree from bits of shell. Put not more than 5 or 6 in a glass, and just before serving cover with the following dressing:

Mix together 1 tablespoon lemon juice, 5 drops tabasco sauce, 1 tablespoon tomato catsup, 1 teaspoon grated horse-radish, 1 teaspoon Worcestershire sauce, and salt to taste. This quantity makes 3 cocktails. Serve with celery and thin slices of brown bread.

Mrs. D. A. Lehman.

Oyster Cocktails

1 Small bottle catsup, 1 stalk celery, 3 sour pickles, 1 small bottle capers, red pepper and salt to taste. Put over oysters in cocktail glasses. Mrs. Fred Baumer.

Fruit Cocktails

Cut in small pieces oranges, pineapple, nuts and figs; add whole Marischino cherries, some of the cherry liquor and lemon juice. Sweeten to taste, serve very cold with marshmallows on top. Mrs. D. A. Lehman.

Watermelon Cocktails

Cut chilled cantaloupe in halves, remove seeds and fill with balls or cubes of chilled watermelon, sprinkle with powdered sugar. Serve as first course to luncheon or dinner. Mrs. E. C. Clark.