What to drink

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 housekeeper 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:

Chop the cucumber, celery, onion and radish; mix with the horse-radish, and salt to taste. Drain and mix with a 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:

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:

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 raspberry syrup, either home-made or commercial. Serve very cold. Use a spoon with a fruit cocktail.

ORANGE COCKTAIL

For each service use:

After peeling the orange and banana, cut into small pieces, quarter the cherries, mix with a tablespoonful of shaved ice, the strawberry syrup and lemon juice and serve in sherbet glasses. Use a spoon with this cocktail. Serve very cold.

STRAWBERRY COCKTAIL

For each service use:

Hull the strawberries, peel the grapes and remove the seeds, cutting the grapes in two; mix with a tablespoonful of shaved ice, the grenadine and the cherry syrup. Syrup from home-made preserves may be used or one may use commercial syrup. Serve thoroughly chilled.

A sherbet glass will be found most satisfactory for this cocktail.

WATERMELON COCKTAIL

Select the heart of the watermelon and cut it into small cubes; chop a few leaves of mint (about an eighth teaspoonful) and sprinkle over. Cover with a tablespoonful of shaved ice and add the white grape juice. Serve very cold.

CANTALOUPE COCKTAIL

Cut balls from a ripe cantaloupe, using a vegetable cutter; place them in the serving glass: add the cherries, cut into small pieces, the ice and the orange juice. Serve thoroughly chilled.

MALAGA COCKTAIL

Peel the grapes, cut in two and remove the seeds, peel and cut the orange into small dice, mix with the cherries, grenadine and cherry syrup. Add a tablespoonful of shaved ice and serve very cold in tall champagne or sherbet glasses.

GRAPEFRUIT COCKTAIL

For individual portion use:

Separate the grape fruit and orange into sections and remove the membrane, break into small pieces—being sure to reserve the juice of the fruit; peel and seed the grapes, cut them in two and cut the cherries into pieces. Mix these with a tablespoonful of shaved ice and the raspberry syrup. Serve very cold.

COCKTAILS MADE FROM FRUIT JUICES

CLOVER LEAF COCKTAIL

This will be quite enough for four cocktails.

Place all the ingredients into a cocktail shaker, and shake vigorously for two or three minutes, strain into cocktail glasses, which have been chilled. Serve immediately.

GOLDEN MIST COCKTAIL

This, too, will be enough for four cocktails.

Place the ingredients into a cocktail shaker, and shake well for two minutes—actually, not guessing at the time—and strain into chilled cocktail glasses.

APPLEBLOW COCKTAIL

If fresh limes cannot be procured, use the commercial lime juice, but the fresh is greatly to be desired. The amount given will make four cocktails.

Mix the lime juice, ice and apple juice and pour into a cocktail shaker, shaking thoroughly. When ready to serve add the ginger ale, replace the strainer and strain into cocktail glasses.

ORANGEBLOSSOM COCKTAIL

Place all the ingredients into a cocktail shaker, shake hard for two minutes, strain into chilled cocktail glasses and serve at once.

This amount should be sufficient for four cocktails.

MARASCHINO COCKTAIL

Pour the syrup from the cherries, the orange juice and the ice into a cocktail shaker. Shake well, add the carbonated water, strain into cocktail glasses, add a cherry to each glass and serve very cold.

CERISE COCKTAIL

Put the cherry juice, which may be taken from canned red cherries, into a cocktail shaker with the cracked ice and the commercial apple juice and shake well. Strain into cocktail glasses, placing a cherry in each glass. Serve very cold.

ORCHARD COCKTAIL

Chop the ginger, mix with the cider, cherry juice (home-made or commercial), and ice in the cocktail shaker. Shake well and strain into cocktail glasses.

SODA COCKTAIL

Put the ice, sugar and bitters into a soda glass, and pour the soda over. Stir with a spoon and serve.

HIGHBALLS
(non-alcoholic)

Highballs made from fruit juices, ginger ales and ciders are most delightful and satisfying, as well as being most cooling and refreshing. The hostess who makes a practice of serving these will find her recipes in great demand.

WHITE GRAPE JUICE HIGHBALL

Use a highball glass; after placing a tablespoonful of cracked ice in the glass, pour in the grape juice; fill nearly full with carbonated water, using a syphon. Serve.

GINGER ALE HIGHBALL

Put two tablespoonfuls of cracked ice in a highball glass, add the lime juice, which should be from fresh lime, and fill the glass with ginger ale. Serve.

PURPLE GRAPE JUICE HIGHBALL

Place two tablespoonfuls of cracked ice in a highball glass; pour over it the plain syrup and the purple grape juice; stir with a long handled spoon and add the carbonated water, using a syphon. Serve.

LOGANBERRY HIGHBALL

Crush the mint, put it in a highball glass with the loganberry juice, plain syrup and two tablespoonfuls of cracked ice. Fill the glass nearly full with carbonated water, using a syphon. Serve immediately.

APPLE JUICE HIGHBALL

Put two tablespoonfuls of cracked ice in a highball glass, pour over it the apple juice and fill with carbonated water. Serve immediately.

GINGER-GRAPE HIGHBALL

Put two tablespoonfuls of cracked ice in a highball glass, pour the grape juice over it, and add the ginger ale and serve.

CIDER HIGHBALL

Put two tablespoonfuls of cracked ice in a highball glass, add lemon juice and cider and fill nearly full with carbonated water, using a syphon. Serve at once.

GRENADINE HIGHBALL

Put two tablespoonfuls of cracked ice in a highball glass, pour over it the grenadine and the cider; fill to within an inch of the top of the glass with carbonated water, using a syphon. Serve.

FRUIT FIZZES

The glass in which to serve a fizz is straight-sided, in fact a tumbler, holding about eight ounces. There are variations of these, but it is best to match the rest of the glassware used on the table.

One necessary thing to remember about serving a fizz; always make it when it is to be drunk, not a minute sooner. Serve as soon as finished.

SILVER FRUIT FIZZ

Put the egg white, ice, sugar, lemon juice and white grape juice in a shaker; shake well, strain into a fizz glass and fill nearly full with carbonated water. Use a syphon. Serve immediately.

GOLDEN FRUIT FIZZ

Put the egg yolk, sugar, ice, grape juice and lime in a shaker; shake well, strain into a fizz glass and fill to within an inch of the top with carbonated water. A syphon is best.

LEMON FIZZ

Extract the juice from half a lemon; strain it into a fizz glass with a tablespoonful of powdered sugar and a third of a cupful of cracked ice. Stir and fill the glass nearly full with carbonated water. A syphon is by far the better thing to use.

PURPLE FIZZ

Put the grape juice, sugar, lemon juice and ice in a shaker and shake thoroughly; strain into a fizz glass and fill to within an inch of the top with carbonated water, using a syphon.

LOGANBERRY FIZZ

Put the loganberry juice, sugar, lime juice and ice in a fizz glass and fill nearly full with carbonated water. Use a syphon. Serve immediately.

ROYAL FRUIT FIZZ

Put an egg, the apple juice, lemon juice and ice in a shaker and shake well; pour into a fizz glass and fill to within an inch of the top with carbonated water, using a syphon. Serve at once.

VIOLET FIZZ

Extract the juice from the lime; pour into the shaker with ice, sugar, syrup and apple juice. Shake well; remove the top and add the cream, shake again, strain into a straight-sided fizz glass and serve. If the glass is not quite full enough, fill to within an inch of the top with carbonated water, using a syphon.

FRUIT JUICE SOURS

Every hostess wishes to vary the drinks she serves and I am sure she will find fruit juice sours a nice innovation.

JACK FROST SOUR

Pour the cream, sugar, commercial apple juice and ice into a shaker and shake thoroughly; strain into a tall, thin, stemmed glass and fill up with carbonated water, using a syphon.

SOUR À LA CRÉOLE

Put the juice of one lime in a shaker; mix the sugar and carbonated water thoroughly; add the grape juice and Jamaica ginger; strain into a tall glass and fill to within an inch of the top with carbonated water. Add a spoonful of ice cream, and any small fruit in season.

GRAPE JUICE SOUR

Pour the grape juice, lime juice, sugar, ice and cream in a shaker and shake thoroughly; strain and serve. A large claret glass may be used for this, or a tall, narrow, stemmed glass. If there should not be liquid enough to reach to within an inch of the top of the glass, add carbonated water.

SOUR DELICIOUS

Extract the juice from the lime, put it with the ice, sugar, syrup, egg white and apple juice in a shaker and shake well; strain into a serving glass and serve immediately.

FLORIDA SOUR

Extract the juice from the half orange and the half lemon; pour it into the shaker with the ice, apricot syrup and the grape juice. Shake until thoroughly cold; strain into a tall, thin, long stemmed glass and serve.

LOGANBERRY SOUR

Put the loganberry juice, sugar, the juice from half a lemon and a half cupful of cracked ice in a shaker; shake well, strain into a claret glass, fill up with Apollinaris and add several fresh cherries.

JERSEY SOUR

Put the lemon juice, apple juice (commercial), sugar and ice in a shaker; shake well, strain into a claret glass and add two Maraschino cherries and serve.

RICKEYS FROM FRUIT JUICES

When one wearies of other mixed drinks, try a rickey made of fruit juice, and I am sure the experiment will be tried again.

GINGER RICKEY

Use a small, straight-sided tumbler, squeeze the lime juice into it, add two or three pieces of ice and the ginger ale; fill the glass with vichy.

WHITE GRAPE RICKEY

Extract the juice from a half lime, pour into a medium fizz glass, add two tablespoonfuls of cracked ice, pour in the grape juice and fill the glass with vichy.

APPLE JUICE RICKEY

Extract the juice from the lime, put in a medium sized fizz glass, which is a straight-sided tumbler; add the apple juice and ice; fill the glass with carbonated water. Use a syphon.

ROYAL RICKEY

Pour the loganberry juice, lime juice, sugar and grape juice over the ice in a fizz glass; fill the glass nearly to the top with vichy. Serve.

COBBLERS

So many pleasant and refreshing drinks may be made of fruit juices, and I am quite sure that none are more satisfying than fruit juice cobblers. In drinks, as in anything the hostess sets before her guests, it is well to remember that if the eye be pleased the palate is more readily pleased. Cobblers are good to look at as well as refreshing to drink.

CATAWBA GRAPE COBBLER

Use a tall, stemmed glass; a dinner goblet is an excellent type. Put the sugar in the glass and add the carbonated water; enough to dissolve the sugar; add the grape juice; fill the glass with shaved ice, add the orange juice, decorate with any attractive fruits in season, such as strawberries, or cherries, pineapple and orange when strawberries cannot be obtained, and top with a spoonful of vanilla ice cream. Serve with a straw and a long handled spoon.

CONCORD GRAPE COBBLER

Put the sugar and carbonated water in a tall, thin, long stemmed glass and stir: add the grape juice and fill the glass with shaved ice. Decorate with shredded pineapple and the ginger chopped fine. Top with a spoonful of ice cream. Serve with a straw and a long handled spoon.

MOCK CHAMPAGNE COBBLER

Use a champagne glass, and fill it with shaved ice. Pour in all the apple juice or sparkling cider the glass will hold; add four candied cherries and top with a spoonful of strawberry ice cream.

WHITE GRAPE JUICE COBBLER

Make this cobbler in a tall goblet, placing the sugar in the glass first, then the carbonated water, dissolve, using a long handled spoon. Add the grape juice, and fill the glass with shaved ice. Decorate with skinned and seeded Malaga grapes, small pieces of pineapple, oranges or strawberries. In fact use such fruits as are in season. Serve with a straw and a spoon.

FLIPS FROM FRUITS

Even the name sounds cooling and frivolous and just the thing to try in warm weather.

CRÉOLE FLIP

Put the sugar and grape juice in a shaker, stir until the sugar is dissolved; add one-third cupful of cracked ice, an inch of preserved ginger, chopped fine, and one egg. Shake this thoroughly, strain into a small, stemmed glass, sprinkle with grated nutmeg and serve.

VANILLA FLIP

Pour the milk, sugar, ice and egg into a shaker; shake well, strain into a thin, long stemmed glass, sprinkle the top with grated nutmeg and serve.

CHOCOLATE FLIP

Pour all the ingredients into a cocktail shaker, and shake until thoroughly mixed and very cold. Strain into a tall, stemmed glass and serve.

RASPBERRY FLIP

Dissolve the sugar with a little carbonated water, add the raspberry syrup, the grape juice, ice and the egg; placing all in a shaker, shake well; strain into a long stemmed glass and fill with carbonated water.

JULEPS WHICH CHEER BUT DO NOT INEBRIATE

Try these delightful juleps and let me prove that I am right.

GINGER ALE JULEP

For each service, use:

If there are to be a number served, the lemon juice, lemon peel, sugar and a little water may be mixed, crushed with the mint, and allowed to stand on ice for half an hour before mixing. If one is to make only one or two drinks, it is as well to mix in the glasses.

Put one spray of mint in the glass, crush with a spoon; add the sugar, a piece of the lemon peel and a little water. Continue to mash with the spoon until the juice is extracted from the mint and some of the volatile oils are extracted from the lemon peeling, then remove the crushed mint and peeling. Add the lemon juice, stir and fill the glass, which should be a tall goblet, with crushed ice, then pour in the ginger ale. Place a fresh spray of mint in the glass and top with two or three Maraschino cherries. Serve with a straw.

GEORGIA MINT JULEP

Use a tall goblet; crush a spray of mint in the bottom of the glass, add the sugar and a very little water, and stir until the sugar dissolves; then add the peach syrup. Fill the glass nearly full with crushed ice and fill with grape juice. Add several fresh sprays of mint and serve.

TEA JULEP

This is made best in a quantity large enough to serve several people. The amount may be doubled or cut in two if the hostess wishes, however.

Make the tea infusion by pouring a quart of water over two teaspoonfuls of tea and allowing it to stand for six minutes. When cool pour into a large bowl; add six sprays of mint, the oranges sliced thinly, the juice of the lemons, the half cucumber, peeled and sliced, and sugar to taste. This should stand on ice for an hour. When ready to serve remove the cucumber and the mint; pour into a tall glass pitcher which has been half filled with crushed ice. Add the remaining six sprays of mint and a dozen strawberries if in season, and last, add the ginger ale and serve.

APPLE JUICE JULEP

Put the sugar, lemon juice and water into a tall goblet and stir until the sugar is dissolved; add two sprays of fresh mint and crush until the flavor of the mint is extracted; remove the mint, fill the glass nearly full of crushed ice and fill in with the apple juice; thrust the remaining sprays of mint into the ice and serve.