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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
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