Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-02-25
COCHRAN fREFAcEs

II you would transform a plain homely
dinner into a party affair, preface 1t with
a cocktail; enhanes ~ With your finest
little oupsl and a bowl OF nuts and candies.
The preface, Of eynHr ldipner. 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-
tival 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
I'd The kind of cocktail served matters lit
tie. Only let 1t be dainty In appearance,
.piquant or tart in flavor and upquestiop-
ably aud thoroughly chilled. 1t heed have
lows, as its only function Is to introduce
the dinner in as spify, apd issney' a, way
iB 4Usea Sea Food, Gofkta4 I. pgYulNI
Favorite among cocktails are those made
OF sea f~oods5-systers, flpms sh ripp !.
glasses and served with catup, lemon. chilli
sauce, or horseradish. Plain tomato catsup
makes q good fish or oyster sauce though
a more delicious one is the following, WHICH
may be used. gu any sea food. m43 ttiA
Sauce for Oyster Cocktail
One cup tomato cafnup or chilli sauce q
tbsp. grated horseradish 4; 2 tbsp. Worces-
tershire sauce. q Mix together and y serve
with chilled oysters. +.
A few drops OF TobascO' win give this 1
1'c Cocktails sIn may serve as a unnidddde way Of
ssen as sm Mh,t sSSnnt tuna q As asld s iSeSPh ssih ash
These cocktailH aret,tt. be eaieAlyitA AZ
oyster fork or a salad fork. The oyster
6n AL ! d pladsS OF OF e. tSs inloes az 'fAe 'es' Or
Fruitl Gocfteiisti llsJ
The fruit cocktails are a more common
member of the cpaktAil .ftmiUI bpt nnn4
the LEES pleasing. Trey offer more oppor-
and carrying out her color schemes, since
they are on the table 5when Che saestsldre
seated. The glasses are placed on small
plates with deiFes between the piateAAand
glasses. If she wishes her table especially
c~olorful, the hostess mag !. use Wounds cdf
colored paper instead Of the dotlies.. le Il
Any combination OF available fruits fresh
or canned which has, a distinct and pleas.
ing favor may be used, and 7 have but
one caution in connection-beware Of get
a deadener. IL should Be sart. IT
nc. TO my n ,o mind y whip Its,t s tsakPsI H R Rsyss
should shonld Be fsst eae en- fol At ths f ai4 sSmfortab1
feeling at thsr dinnen's cpsciqsio9. The
fruit cocktails are eaten with a spoon
which may be on the plate sr at thes side
sN8s f- Punch Cocktail
A cousin Cf the fruit cocktails pra tn
punch cocktails which are simply chilled
fruit juices, such - grapefruit ddetslan
orange juice. In fact this is a splendid
use for pineapple, psaf, ithefry liquid whea
the fruits are to be reserved for salads
| The punch cdcktaiS Ar4 isipped from sinai
glasses or goblets placed on small plates
like the usual cocktailsl uJlsi tthtb d Z
Our formal dLnSisrsslS ad Wlbave d dis
s siast salad salad e gess yn1ie. fof az An tA We p a.,
realizing the Importance Of the salad
green's n fruits, we're gradually. shifting
the salad course to a place In the menr
where our hunger is not 30 nearly api
S Pc essSi v s1s. Sfssaa ESSj| RhQ1
a recent dinner. however l found the sslat
sSe sS Si.t sse df tnsfpJJggEdelakne' 2s IW@ 4 kr9l
Of all, and then the plates were removed
and the main course brought IN.
~" Dishss for iGockbaAH sd. 10
The fruit cocktails are served In sherbe
glasses or cuppg EAe1 ssas feed sepektSih
may also be served In sherbet glasses. Bu
the rexular glasses f6rothsA have a .styl
o., theiI own. IT, being Ing s%a1ls5| c5 mot t, 81 e.,
salad cocktails are seryed. on small plates
II you happenlfot to hAvb. aultasletdjshel
for serving. cocktails very attractive AM
appropriate ones are 'mkde tttof tgfApe
fruit, orange or lemon fhells, scoopfnR GU
the pulp OF the fritz sSmooth skinned
f S1isst and T p4stt ri Is fs #SHs a fSsiHk gu asod bE'
eat. "a tte ~ t,...,lt Hi
served alone, but are better II a~ccompanie.
by salt crackers or cheese straws, or cr1sl
butter biscuits which are placed on tn
plates beside the cocktail glasses.
Mint Cocktail tAI.
One can pineapple, 3 oranges, u 10
after dinner mints- rYffy .sHi. -ssfiAi
Cut pineapple into small cubes. Remov
pulp OF orange carefully and cut into smu
pieces. Break the minis into tiny piece
and mix with the fruit an hour befor
serving. Keep In a cold place. Serve Il
sherbet or cocktail glasses. Cover wit
crushed ice and powdered sugar.
White Grape Cocktail
Remove the skins from white grapes an
cut each grape in half and remove tn
seeds. Chill thoroughly and place i
chilled cocktail glasses. Sprinkle light
with powdered sugar and garnish with
cherry. Pieces Of pineapple, orange o
grapefruit may be mixed with the grape
IL desired.
Banana Cocktail
Peel fully ripe bananas and scrape OF
the coarse threads. With a small potat
SCOOP, cut out balls from the bananas. o
cut into cubes, and roll each piece In lemo