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COCKTAILS,
HIGHBALLS,
FIZZES
41
little
French
dressing,
place
in either
sherbet
or
cocktail
glasses,
which
have
been
chilled,
and
serve
very
cold.
Berry-
forks,
oyster
forks,
or
small
salad
forks
are
best
to
use
for
vegetable
cocktails.
TOMATO
COCKTAIL
For
individual
portion
use:
2
tablespoon
fuls
of
minced
tomato,
2
tablespoon
fuls
of
aspic
jelly,
cut
into
dice,
\
teaspoonful
of
chopped
chives,
2
tablespoonfuls
of
chopped
celery,
French
dressing,
Green
peppers.
Remove
the
tops
from
as
many
peppers
as
are needed,
remove
the
seeds
and
membrane
and
place
on
ice
to
chill.
Cut
the
aspic
jelly
into
dice,
mince
the
tomato
and
chop
the
celery
and
chives,
mix
and
drain.
Use
only
enough
French
dressing
to
mix
well.
Serve
very
cold.
PEACH
COCKTAIL
For
each
portion
use:
i
peach,
4
drops
of
lemon
juice,
3
Maraschino
cherries,
3
tablespoonfuls
of
raspberry
syrup,
Ice.
Drop
the
ripe
peach
in
hot
water
for
one
minute,
remove
the skin
and
chill
the
peach.
Cut
into
small
pieces,
add
the
Maraschino
cherries
cut
into
quarters,
and
mix
with
a
tablespoonful
of
shaved
ice
and
three
tablespoonfuls
of
rasp-
berry
syrup,
either
home-made
or
commercial.
Serve
very
cold.
Use
a
spoon
with
a
fruit
cocktail.