1920 What to Drink E L Bertha

COCKTAILS, HIGHBALLS, FIZZES

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cubes; chop a few leaves of mint (about an eighth tea- spoonful) and sprinkle over. Cover with a tablespoonful of shaved ice and add the white grape juice. Serve very cold. CANTALOUPE COCKTAIL

3 preserved or fresh cherries, 3 tablespoon fuls of orange juice, I tablespoonful of shaved ice, Rounds of cantaloupe to fill the glass.

Cut balls from a ripe cantaloupe, using a vegetable cutter place them in the serving glass: add the cherries, cut into small pieces, the ice and the orange juice. Serve thoroughly chilled. MALAGA COCKTAIL

$ cupful of Malaga grapes, 6 Maraschino cherries, 1 tablespoonful of grenadine, $ cupful of orange cubes, i tablespoonful of cherry syrup, Ice.

Peel the grapes, cut in two and remove the seeds, peel and cut the orange into small dice, mix with the cherries, grena- dine and cherry syrup. Add a tablespoonful of shaved ice and serve very cold in tall champagne or sherbet glasses.

GRAPEFRUIT COCKTAIL

For individual portion use: 2 sections of a large firm grape fruit, 4 sections of an orange, 6 Maraschino cherries, 6 Malaga grapes, 4 tablespoon fuls of raspberry syrup, Ice.