THE VANCOUVER BRIDE 97

COCKTAILS

TOMATO COCKTAIL

Skin and chill 4 large firm tomatoes. Cut
in small pieces. Add 1 tablespoon chop-
ped green pepper. Drain. Make a sauce
of half a cup tomato catsup; 1 tablespoon
Worchestershire sauce; % teaspoon salt;
4 drops Tabasco sauce; 4% cup salad dress-
ing. Chill. Serve tomato in cdcktail glass
with tablespoon sauce in each glass. Sprin-
kle with chopped green pepper. |

(Mrs. A. V. Robins)

COCKTAIL

1 cup orange juice.
1 cup of lemon juice.
1 cup of diced pineapple.
1 cup of strawberries.
Sugar to taste.
(Mrs. E. Bellhouse)

COCKTAIL

6 oranges.
1 banana.
2 slices of pineapple.
1 lemon.
Sweeten to taste.
(Mrs. E. Bellhouse)

TOMATO COCKTAIL

Small ripe tomatoes.

Peel and dice.

Celery, (% as much as tomato).

Mayonnaise and tomato catsup, in

equal parts. Chill.

Little onion juice and salt.
Mix dressing, add tomatoes and celery.
Place in glasses and sprinkle chopped pep-
pers on top. (Mrs. R. E. Ismon).

FRUIT COCKTAIL

1 grapefruit.

1 orange.
14 cup pineapple juice.
1 banana.

2 slices of pineapple.
2 tablespoons sugar.

Remove pulp from’ grapefruit and
orange, removing tough cellulose; cut ba-
nana in desired shapes; add juice and
pineapple cut in cubes; sprinkle with su-
gar and chill thoroughly; serve in sher-
bet glasses, fruit dishes, or grapefruit or
orange cases, and garnish with a cherry;
place on small plate. This serves six.

(Mrs. Harvey Bawden