Fruit Juice Cocktails
Before Meals
Bv ALICE BRADY
A Few Snappy
Cocktails
HEALTHFUL
AND APPETIZING
A GLASS of fruit juice, just
before brcukfast, is delight
fully refreshing and appe
tizing. With many people this
already is a popular habit. Lemon
juice brings out the flavor of the
fruits. Some kind of effervescing
water gives a sparkle, and with
crushed ice the juice from al
most any fruit, whether fresh or
canned, is acceptable to even the
jaded appetite.
The full strength of the nat
ural fruit juices is relied on to
give the concentrated, penetrat
ing, rich flavor that makes fruit
juice cocktails snappy and stimu
lating. They should be tart rather
than sweet and invariably icy
cold. Owing to their strength
only a small portion needs to be
i- .. -■■ .
served and it should be arranged
as daintily as possible.
Usually, the serving of the
cocktail in the drawing-room, is
an announcement that dinner is
ready to be served. The cocktails
should be arranged attractively
on a small tray. Small cocktail
napkins, if used, may be on the
tray with the glasses.
These fruit juice cocktails
may be served on the table, if
desired, at an informal luncheon
or dinner, at an afternoon tea,
or on the piazza.
Fruit cocktails, or fruit eu(>s.
in which there are pieces of fruit
with the fruit juices, are served
as a first course for luncheon,
or as a dessert at a simple lunch
eon or dinner. The glasses are
filled to the desired height with
crushed ice, the fruit juice mix
ture poured in, and the effer
vescing water is added to each
glass as it is served. This allows
it no time to lose its snap. If
opened and allowed to stand, it
becomes flat.
Charged water, any kind,
should be added to a mixture
the last thing before serving.
Strawberry Cocktail
’a cup grapefruit juice
\ cup fresh strawberry juice
1 tablespoon lemon juice
the Clock
with Buller-Nul Coffee -
the Symbol of Good Taste
Rich, mellow and fragrant—in all the
world Butter-Nut Coffee has no superior.
Its exquisite flavor lends new delight to
evei^; meal. T o serve Butter-Nut is a mark
of discriminating taste.
In ordering ask for Butter-Nut by name
and assure yourself of the finest coffee the
world produces.
2 tablespoons honey
1 level tablespoon sugar
\k cup White Rock water
Crushed ice.
Mix ingredients thoroughly in
a cocktail shaker. Put crushed ice
in four cocktail glasses, pour in
the mixture and serve at once.
Spring Cocktail
‘4 cup rhubarb juice
>,4 cup pineapple syrup
2 tablespoons lemon juice
'4 cup seltzer
Crushed ice.
Cook pink rhubarb. Cut in
small pieces with an equal meas
ure of water until rhubarb is
soft. Strain measure, add one
third as much sugar, and boil
two minutes. To one-half cup of
this rhubarb juice add syrup
taken from a jar of pineapple,
lemon juice and seltzer. Put
crushed ice in four cocktail
delight
in ftfc rich
flavor
glasses, pour in the mixture and
serve at once.
Prune Cocktail
11 prunes
\ cup cold water
'4 cup sugar
2 tablespoons lemon juice
Few grains salt
*2 cup White Rock water
Crushed ice.
Wash prunes, aoak several
hours in the cold water, cook
until soft in the same water, add
sugar. Cook 10 minutes, strain
and cool. To six tablespoons of
the syrup add lemon juice, salt,
and effervescing water. Mix
thoroughly in a cocktail shaker.
Put crushed ice in four cocktail
glasses, pour in the mxiture and
serve at once.
Prunes should be reserved for
use as sauce or in dessert.
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