Entertaining Ideas for the Smart Hostess | 17

pineapple juices, with dry gingerale (the glass rubbed with crushed mint
leaf, if desired). Loganberry juice with double its quantity gingerale, some
thin lemon slices or finely chopped mint. Grapefruit juice. Grapefruit
and orange juices. Grapefruit juice, half its quantity pineapple juice or
syrup, dry gingerale, simple syrup if needed. Chilled spiced cider cup.

TOMATO JUICE COCKTAIL—No. 8

Canned tomato juice, or strained juice of freshly-cooked or canned
tomatoes, may be used. Season lightly or sharply, according to occasion
and taste, with salt, pepper, sugar; and such things as paprika; a few
grains cayenne or 2 or 3 drops tabasco sauce; Worcestershire sauce;
lemon juice or a dash of vinegar; onion juice.

FRUIT-CUP MIXTURES—No. 9
(As Appetizers or Desserts)

For appetizer use, the fruit cup should remain rather tart, zestful;
the dessert cup may be sweeter, topped with whipped cream, etc.

For the appetizer, citrus fruits, (the grapefruit, orange, tangerine), are
most stimulating. With these may be combined in lesser quantities, any
suitable fresh or canned fruit, cut in small pieces. Fruit juices may be
added. Served deeply chilled, well blended, in small glasses or hollowed
out apple cups, orange rinds, etc.

Attractive Mixtures:—Grapefruit, Royal Anne cherries. Grapefruit,
orange, pineapple, pear, white grapes; orange, apricot, red cherries, white
grape-juice or pineapple juice. Grapefruit, red grapes, slivers of green
pineapple, bottled grape-juice. Grapefruit, raspberries, (fresh or canned),
pineapple, whipped cream topping. Canned or stewed apricots cut small,
green gages, whipped cream. ie sliced preserved fig in any of the sweeter
dessert cups.

To garnish top—red or green cherry; bottled grape (red, green, amber);
bit of bright jelly.

FISH COCKTAILS—No. 10
(Oyster, Clams, Shrimp, Lobster, Crabmeat, Tuna)

The chilled fish may be put into small glasses, with the cocktail sauce;
or arranged around a small centre glass containing the sauce; oysters and
clams may rest on half shells, on a bed of crushed ice, the small glass of
cocktail sauce in centre. Sometimes sauce is served in small half-lemon
rinds, well scooped out, the edge scalloped.

Cocktail Sauce—Mix well 3 tablespoons catsup, 1 teaspoon Worcester-
shire sauce, 14 teaspoon salt, 2 drops tabasco sauce, 2 tablespoons each
chili sauce, lemon juice, grated horseradish—for the flaked lobster, crab
or re fish, broken shrimp (their black line removed) or clams or oysters,
bearde

SAVOURY SHORTCAKES—No. 11

Make rich biscuit dough, as given for tea biscuits with white flour; or if
using prepared biscuit flour, chop a little extra hard cold shortening into
the dry preparation before adding the liquid.

Roll out the soft dough to a scant half-inch thickness and shape with a
three-inch cutter. Bake in a hot oven—450° for ordinary flour, 475° to
500° F. for prepared biscuit flour.