1933 Cocktail Parade

'Secause we feel that so many of the present day cocktails are needlessly unpalatable and banal, special atten' tion has been given to proportions and piquant combinations. We give recipes that have as the base, ingredients most neighborhoods have to offer. It is an effort to help the cocktail hostor hostess serve a palatable drink of right proportions and materials usually on hand in the house. It is also hoped that there will be suggestions appealing to those having a knowledge of old time combinations, who have ceased mixing their favorite drink because some ingredient is unobtainable. In substituting syrups for cordials the general character of that particular cocktail has been pre' served. By rubbing a quarter of a lemon around the edge of the glass, then dipping the glass in granulated sugar, an interesting and appealing way of serving dry cocktails is obtained. These recipes are balanced for either non'alcoholic or alcoholic base.