The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-02-18

4NA44 GACAaO
If you would transform q plain homely
dinner into a party affair, preface it with
a cocktail; enhance 1t with your finest
linen and silver, bright flowers and water
goblets; conclude it with black coffee in
little cups and a bowl of nuts and candies.
The preface Of your dinner, as of all
good books, establishes the atmosphere and
whets the appetite for what is to follow.
The cleaning crystal and slender grace
full stems of cocktail glasses, the cOlOrs of
the fruits or piquante sauces bespeak fes-
tiVaI and gay occasion, while the fresh
fruit acids, the chilled and tart or nippy
dressings, stimulate the flow Of digestive
juices and sharpen the anticipation Of the
remaining fare.
The kind of cocktail served matters lit
tie. Only let it be dainty in appearance,
ably and thoroughly chilled. 1t need have
no special relation to the dinner which fol-
lows, as its only function is to introduce
the dinner in as spicy and "saucy" a way
as possible. Its calOrie value is nil.
Sea Food Cocktail
FavOrite among cocktails are those made
of sea fOOdS-OysterS, clans, shrimp, crab,
and fish. These are put into rather short
glasses and served with catup, lemon, chilli
sauce, or hOrseradish. Plain tomato catsup
a more delicious one is the following, which
may be used on any sea food.
Sauce for Oyster Cocktail
One cup tomato catsup or chilli sauce; 2
ENE - a1AAL g - A1B 49,
tershire sauce. Mix together and serve
with chilled oysters.
A few drons of Tobasco will give this a
nip if you like it.
Cocktails may serve as a unique way of
using small amounts Of cold cooked fish
such as whitefsh, tuna fish and salmon.
These cocktails are to he eaten with an
oyster fork or a salad fork. The oyster
fork is placed on the plate at the left OF
on the outside of the spoons.
Fruit Cocktails
The fruit cocktails are a more common
member of the cocktail family. but none
the less pleasing. They offer more Oppor'
tunity to the clever hostess in developing
and carrying out her color schemes, since
they are on the table when the guests art
seated. The glasses are placed on small
plates with dOilies between the plates ant
glasses. II she wishes her table epeciall!
~cOlOrful, the hostess may use rounds o
; cOlOred paper instead Of the dOilies.
Any combination Of available fruits fresl
or canned which has a distinct and pleas
ing flavor may be used, and I have bu
: one caution in connectiOn-beware Of get
s { ting the fruits too sweet. Let your cock
u fail be a stimulant to the annette and no
! a deadener. 1t should be tart.
To my mind whipped cheam is neve
il quite at home on a fruit cocktail, whic
n should rest in us like swansdOwn bU
should be reserved for the full cOmf0rtabl
feeling at the dinners conclusion. TIL
fruit cocktails are eaten with a spOo
which may be on the plate or at the sid
Punch Cocktail
A cousin of the fruit cocktails are I'll
punch cocktails which are simply chile
fruit juices, such as grapefruit, cider an
orange. juice. In fact this is a splendi
use for pineapple, pear, cherry liquid whe
the fruits are to be reserved for salad
THE punch cocktails are slipped from sms
glasses or goblets placed on small plat
like the usual cocktails.
The Salad Cocktail
Our formal dinners used TO have a di
tinct salad course which followed the ma.
and heavy meat course. But as we a
realizing the importance Of the sails
greens and fruits, we're gradually shiftiI
the salad course to a place in the mel
where our hunger is not so nearly a.
peased. Very often the salad, if it is
vegetable one, accompanies. the meat. !
a recent dinner, however, l found the sali
on the table when we were seated, takil
the place OF the cocktail. We ate. 1t hr
of all, and then the plates were remOvt
and the main. course brought in.
Dishes for Cocktails
The fruit cocktails are served in sherh
glasses or cups. The sea food cocktail
may also be served in sherbet glasses. b
the regular glasses for them have a sty
of their own, being smaller, not so ia
,yith thicker stems. Tomato cocktails a
salad cocktails are served ca small plat
If you happen not to have suitable dish
for serving cocktails, very attractive a
appropriate ones are made out Of graz
frnit. orange or lemon shells. scOODing Q
the pulp Of the fruit. Smooth skim
tomatoes with the eenters taken out 8
bright and pretty as well as being good
eat.
Nearly all Of theae cocktails may
served alone, but are better IL accOmpanl
nv salt crackers or cheese straws, or cr
butter biscuits which are placed on
pIates beside the cocktail glasses.