This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
The word "cocktail" is applied in our bills of fare to appetizers. It really no longer means a mixture of liquors. We have oyster cocktails, clam cocktails and fruit cocktails in great variety. These cocktails, or appetizers, take the place at a vegetable dinner of oysters and clams. Any mixture of fruit may be used, served in punch glasses, or in the skins of such fruits as oranges and grape fruit. You may serve with them either small spoons, ordinary oyster forks, or a fruit fork.
A good combination is banana, pineapple and lemon. Half a pineapple may be mixed with three large ripe bananas, peeled and cut into blocks, seasoned with the juice of a lemon, and a table-spoonful of powdered sugar. These may be served either in glasses or in half of the banana shells. In the Spring, place the banana shell on a fern frond just a little larger than the shell, stand it on a dainty dish and send it to the table. Canned fruits may be used, provided they are nicely blended. They must not, however, be sweet, or they will destroy rather than create an appetite.
Chopped peaches and oranges make a very nice combination and may be served in the orange shells. Canned apricots and candied or canned cherries with orange juice, served in orange shells, are exceedingly dainty.
Slice large strawberries into punch glasses, allowing about four to each person. Remember, this is an appetizer, not dessert. Put a teaspoonful of powdered sugar in the centre and squeeze into each glass the juice of half a lemon. Stand these in a cold place. At serving time, add a tablespoonful of shaved ice. Stand each glass on a little doily on a dainty plate.
Cut the oranges into halves; with a spoon scoop out the pulp, rejecting the seeds. Stand the pulp aside to get very cold. Clean out the shells and throw them into ice water. At serving time, put the pulp into the orange shells, add a teaspoonful of powdered sugar to each and a little shaved ice. Serve these on doilies on small dishes. The pulp of one grape fruit may be added to the pulp of four oranges.
Cut the grape fruit into halves. Scoop out the pulp, being very careful not to get any of the inner or white skin. Clean the shells and throw them into cold water, putting the pulp aside to get very cold. At serving time, take the shells from the water and dry them. Put into the bottom of each a tablespoonful of shaved ice. Fill them half full with the pulp. Put a tablespoonful of sugar in the centre, and arrange them for serving. Oranges may be mixed with grape fruit if desired.
Select six large lemons, cut them into halves crosswise, and, with a tablespoon, used as a sort of scoop, take out all the juice. Then carefully clean out the shells; throw them into cold water. To each three lemons allow a pint of ripe red cherries. Stone the cherries, dust them lightly with sugar and stand them aside. Select six large red roses. Cut a little end from each lemon rind, fill them with the cherries, put over each a teaspoonful of the lemon juice and stand them in the centre of the red roses. Mash the roses a little so that you can place them flat on a small plate. Garnish with a few green leaves.
Mash one pint of ripe currants; strain carefully through cheesecloth. Pour the juice over one pint of large raspberries. Stand them aside to cool. At serving time, fill lemonade cups half full of raspberries and juice; put in the centre of each a teaspoonful of powdered sugar and send to the table.
Plain cantaloupes are frequently served at the beginning of dinner. They may be cut into halves, crosswise, the seeds removed, and each half dished on a dainty mat on a breakfast plate; or the centre of the cantaloupe may be filled with either sliced orange or a small quantity of grated pineapple.
Select a very ripe watermelon; take out the central portion and cut it into cubes of one inch. Make a shell of less than half of the watermelon rind, put the cubes back into the shell, dust them very lightly with powdered sugar, squeeze over the juice of four oranges and send to the table. This will be served in small glass dishes with oyster or fruit forks.
Select medium-sized green peppers; cut off the stem end and remove the seeds. Throw the peppers into cold water until crisp. Peel two good-sized tomatoes, cut them into halves and remove the seeds. Cut the flesh of the tomatoes into small pieces, add to it a teaspoonful of Worcestershire sauce, a tea-spoonful of soy, the juice of half a lemon, and, if you have it, a saltspoonful of celery seed. At serving time, stand the peppers in small saucers of cracked ice, pressing them down into the ice. Fill each half full with the tomato mixture, put on the lid, and send them to the table. Serve with these either a fruit or an oyster fork.
Select small, smooth, round tomatoes, one for each person. Do not peel the tomatoes, but cut off the stem end and scoop out the seeds, taking out a portion of the flesh without breaking the skin. Chop it fine. Add to it one grated cucumber, one pimiento chopped fine, a small onion, grated, a teaspoonful of Worcestershire sauce, a half tea-spoonful of salt and a saltspoonful of celery seed. Stand this aside until very cold. At serving time, dish the tomatoes in small saucers of finely cracked ice. Fill them half full of the mixture and send to the table. Serve with this either an ordinary or a five o'clock teaspoon.