1930 Prohibition Punches A book of Beverage by Roxan B. Doran

DINNER

57

GRAPE COCKTAIL

1 pound of white or seedless grapes 1 quart of white grape juice Chop grapes very fine in earthenware vessel Add 1 quart of grape juice Mix thoroughly Add sugar to taste Serve very cold

Baltimore & Ohio Railroad (From "The Ladies Home Journal")

VEGETABLE COCKTAIL

2 tomatoes 2 dozen stalks asparagus % cup tomato catsup

1 teaspoon lemon juice or vinegar 2 teaspoons Worcestershire sauce

Scald, peel and chill the tomatoes. Boil the asparagus, chill and cut off the tips about two inches do"\\'11. Mix the catsup, lemon juice and sauce and pour into six small glasses. Cut the tomatoes in eighths, then each eighth in half. Put the glass of cocktail sauce on one side of a small plate, and ar– range four asparagus tips and four or five pieces of tomato on small lettuce leaves on the plate. Serve 'vith an oyster fork. One cup chilled, cooked crab meat may be substituted for the asparagus to make a crab meat cocktail. The State College of Washington, Pullman, Washington