Fruit Cocktail

Shredded pineapple, 1-3 cup. Sliced bananas, 1/4 cup. Diced orange pulp, 1/4 cup.

Diced grapefruit pulp, 1 cup. Currant jelly, 1-3 glass. Sugar, 1/2 cup.

Lemon juice, 3 tablespoons.

Mix fruits. Melt jelly, add sugar and lemon juice. Heat till sugar is melted. Chill and pour over fruit.

Grapefruit Cocktail

Cut grapefruit in half, remove pulp in sections with a sharp knife and a spoon, being careful to save all the juice. Sprinkle well with sugar and let stand on ice for half an hour. When ready to serve fill cocktail glasses with the mixture, pour over each a table-spoon of iced grape juice and serve at once.

Apple Cocktail

Apples, 5. Oranges, 3.

Cherries, 1 cup. Sugar.

Pare, core and chop apples and place in cocktail glasses. Squeeze over them the juice of the oranges, add a generous spoonful of sugar and a few cherries. Serve ice cold. I. B. Content.

Oyster Cocktail

Oysters, 18.

Mushroom catsup, 1 tablespoon.

Tomato catsup, 1 tablespoon.

Lemon juice, 2 tablespoons. Tabasco sauce, 5 drops. Salt, a pinch.

Have oysters ice cold. Put 6 in each glass and cover with a dressing made of the remaining ingredients mixed well.

Sauce For Raw Oysters

Tarragon vinegar, 1 dessert-spoon.

Worcestershire sauce, 1/2 tea-spoon.

Lemon, 1/2.

Olive oil, 1 tablespoon.

Tabasco sauce, 1/2 teaspoon.

Salt.

Onion, 1.

Mix vinegar slowly into oil, beating constantly, add juice of the lemon and remaining ingredients, grating onion fine.

Strawberry Cocktail

Select large ripe berries and pile 4 or 5 in each cocktail glass. Pour over them orange and lemon juice, sweetened to taste. Serve very cold.

Lobster Cocktail

Lobsters, 2. Tarragon vinegar.

Tomato catsup. Lemon, 1.

Salt and pepper.

Cut cold boiled lobsters in small pieces. Into each cocktail glass put 3 tablespoons of the meat, add 3 tablespoons of the catsup, 1 tablespoon of tarragon vinegar, dash of cayenne and salt to taste. If not tart enough add a few drops of lemon juice.

Clam Cocktail

Small green peppers, 6. Clams, 3 dozen. Horseradish, 1/2 teaspoon.

Tomato catsup, 1/2 teaspoon. Vinegar, 1/2 teaspoon. Lemon juice, 5 teaspoons.

Tabasco sauce, 1/2 teaspoon.

Cut tops off peppers, remove seeds and membranes and parboil. Mix sauce well and pour over clams, then serve 6 clams in each pepper case.

Tomato Cocktails

Tomatoes, 4. Onion, 1.

Peppers, 2. French dressing.

Parsley.

Remove seeds from tomatoes and cut remaining pulp in dice. Chop onion fine and soak it in cold water for 15 minutes, drain and add to tomato. Add chopped peppers, mix all well, fill cocktail glasses and pour French dressing over each. Sprinkle with chopped parsley and serve very cold.

Watermelon Cocktail

Cut watermelon in dice, add a little shredded pineapple, diced oranges and peaches, and a dash of sugar. Serve ice cold.