1925 About Town Cocktail Book by Joe Fitchett

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about town cocKtail booK f

PEACH MELBA PARE a ripe peach and cut in halves. Cook in a thin syrup (made of one cup of sugar and one cup of water) until the peach is tender. Remove from syrup, drain and chill. Make a puree of fresh raspberries, by mashing ripe berries and adding sugar to taste. Chill. In the dessert cup place rich vanilla ice cream. On it lay the half peach, cavity downward. Over this pour a generous amount of the raspberry puree.

SIMPLE SIMON SHERBET

1 can pineapple 2 cups sugar 2 cups water

minutes and add juice of 1 lemon. Combine when cold When half frozen add the white of 1 egg beaten stiff.

Boil 5 and freeze

PINEAPPLE SWEETS WRAP bacon around ball of canned sweet potato. Skewer with toothpick, place on round of pineapple and bake in well but tered pan. These are served as a late supper dish.

A N attractive way to serve punch is in the hollowed centre of a block of ice.

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