1920 What to Drink E L Bertha

Ill — COCKTAILS, HIGHBALLS, FIZZES, COBBLERS, SOURS AND JULEPS NON-ALCOHOLIC COCKTAILS As the mission of a cocktail is to be an appetizer, it should be served at the beginning of a meal. It may be made of fruits, of vegetables, of both fruits and vegetables, or of liquids, as one wishes. Most cocktails served at the home table will doubtless be made of fresh fruits, but the house- keeper will find that there are a number of combinations of fruits and vegetables which will be quite acceptable to her family and guests. There are several things to remember when making a cocktail; one of which is, always use attractive glasses and be sure that they shine. Have the ingredients quite cold and by no means make them too sweet, for if they lose the tartness, the best effect is lost. The more attractive the cocktail looks, the more appetizing it will prove to be.

CUCUMBER COCKTAIL For individual portion use the following 2 tablespoonfuls of peeled, chopped cucumber, i teaspoonful of grated horse-radish, i teaspoonful of chopped onion, i teaspoonful of chopped celery, i teaspoonful of chopped radish (not peeled), Salt, French dressing, Paprika.

Chop the cucumber, celery, onion and radish; mix with the horse-radish, and salt to taste. Drain and mix with a 40