"To mould mankind at will And shape their acts, First dine them well and They will become as wax."

Oyster Cocktail Sauce

Seven teaspoons each of prepared horseradish, tomato catsup and vinegar; ten teaspoons lemon juice, one teaspoon tobasco sauce; salt and pepper if you wish, and enough of oyster juice to make twelve glasses. - Margaret G. Korer.

Oyster Cocktail

One pint California oysters and juice, eight drops tobasco sauce, ten drops Worcester sauce, two tablespoonfuls tomato catsup, juice of four limes; salt and pepper to taste. - Myra P. Miller.

Crab Flake Cocktail

Mix three tablespoons tomato catsup, two tablespoons horseradish, the juice of one lemon, two tablespoons vinegar, two tablespoons minced pinentoes, two tablespoons green pepper minced fine, salt, pepper and paprika; add to one-half pound crab meat. This recipe is sufficient for five or six persons. - Mrs. Clarence Crowell.

Cocktail Dressing (Crab, Shrimp, Lobster)

One pint bottle Heintz chili, one cup mayonnaise, made of Ehmann Olive Oil, one-half cup cream. Mix these three together and this amount will serve ten people. - Jane Barry.

Cocktail Dressing

To one bottle Heintz chili sauce add one-third or one-half bottle tomato catsup; season with lemon juice and beat in four tablespoons, or more if you prefer, of heavy mayonnaise, made of Ehmann Olive Oil; put in a small pinch of soda and add one-half cup of heavy cream, either whipped or plain. This dressing can be used for artichoke hearts, crab, shrimp or chicken. - Margaret G. Korer.

Strawberry Cocktail

Mash one quart berries, add juice of one lemon and one orange, one cup sugar, four cups water; let stand for two hours, strain through jelly bag and put on ice until very cold. Serve in tall glasses with three berries sliced on top of each serving. - Jane Barry.