The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1933-11-24

we often near that food or today
is not original-that no new dishes
are being created This may or may
not be true in general. but we GER
tainly do find in the menus today
few things that were unknown a gen.
GRAFTON ago. You would, for instance,
look in vain for a cocktail recipe.
The cocktail is of American origin
and was. of course. originally term
used to describe a concentrated
mixed drink served as an appetizer.
Perhaps it was the prohibition law
that turned our attention to other ap-
petizers and consequently we have
developed long list of combinations
which are served as appetizers and
to which we have given this title
These are not all liquid by any
means. although the tomato juice
cocktail has taken such a hold upon
us that it appears on almost every
restaurant menu at least twice a day.
In many households 1t is served
several times week both in winter
and summer. When cocktails are
served to guests in the living room
before dinner it has become quite the
custom to have shaker of well-sea-
soned tomato juice for those who
prefer this type of cocktail-ani
there are many of them. Sometimes
grapefruit and orange juice are used
in the same way. 1t is no longer
considered smart TO force strong
cocktails upon guests. Clam juice.
well seasoned. is another one of the
liquid cocktails which may be served
in the living room or as a first course
Cranberry juice cocktail. which is so
colorful, is one of the later arrivals
little sweet to serve with canapes in
the living room.
The second type of cocktail may be
made from fruits or sea food except
in the case of oysters and clans.
when it is served in glass of cock
tail type which, is however. usually
larger. Oysters and clans are, of
course, served around a low cock
tail glass filled with well-seasoned
tomato juice. Crab or lobster meat
or whole shrimp are usually dressed
with tomato sauce or a mixture of
mayonnaise and chill sauce. The
meat must be very cold. In restau-
rants or at formal dinner in a home
the glasses containing the cocktail
are sometimes set into larger glasses
filed with crushed ice.
Perhaps this is the moment to
mention that cocktails of any kind
must be very cold when served.
There is nothing more unappetizing
than a "warmish" cocktail of any de-
scription. although fruit undoubtedly
suffers more from the absence of
chilling than does anything else.
Melons, especially when several kinds
are combined, are most appetizing
when properly chilled and most at
tractive for cocktail service.
Another appetizing cocktail is pre-
pared by combining avocados and
orange or grapefruit sections with
tomato sections and using with either
Of these combinations piquant
french dressing, in which twice as
much vinegar as oil as used. bit of
orange juice, worcestershire sauce or
horseradish. Almost any combina-
ton Of fruit when we'll favored
makes a good cocktail. Personally,
/ prefer two or three kinds rather
than a great mixture of fruit. Some
good combinations are white grapes
with grapefruit, pineapple with wa
termelon, honeydew with lemon juice,
white grapes with bananas. and
grapefruit juice. One or two large
berries as garnish give color and
variation from the overdone mara
schino cherry. By the way. green
cherries in creme de menthe make an
attractive variation both as to flavor,
and appearance in fruit cocktail. /,
Alligator Pear Cocktail.
alligator pears.
Fresh pineapple.
2 teaspoons salt
n teaspoon paprika.
II cup lemon juice.
q cup orange &aice.
Cut alligator pears in small pieces,
add half as much pineapple cut in
cubes. Mix remaining ingredients.
mix lightly with the fruit, chill and
serve in cocktail glasses.
Tomato and Orange Cocktail.
6 small tomatoes.
2 or small oranges.
u cup orange juice.
tablespoons tarragon vinegar.
! tablespoon catsup.
I tablespoon horseradish.
Salt. pepper. sugar
Peel tomatoes and chill Pare
oranges and separate in sections.
Mix other ingredients and season to
taste. Cut tomatoes into eighths and
arrange in cocktail glasses TO look
like whole tomatoes. Fill center with