C/he PURITY C@K BOK

68 TOMATO JUICE COCKTAIL

3 cups canned tomatoes

2 stalks celery

| tablespoon chopped onion

| tablespoon chopped green pepper
| teaspoon white sugar

Y% teaspoon salt

14 teaspoon pepper

Method:—Combine ingredients
and simmer in closely covered
saucepan for 15 minutes. Strain.
Serve, thoroughly chilled.

69 GRAPE FRUIT COCKTAIL

Cut pulp from halves of grape-
fruit. Remove pith. Place pulp and
juice back in rind. Pour over each
half of fruit, 1 tablespoon honey and
let stand 1 hour. Just before serving
pour into fruit 1 tablespoon wine.
Serve cold.

70 MIXED FRUIT COCKTAIL

Juice of 2 grapefruit

Juice of 2 oranges

1 cup shredded pineapple

| cup white sugar or honey

Method:—Combine ingredients
and place in glasses. Serve cold with
a few cherries in each glass.

71 BANANA COCKTAIL

2 bananas, cut into cubes
Pulp and juice of | grapefruit
4 red cherries, cut in pieces
1g cup French dressing

Method:—Combine ingredients;
chill, and serve on lettuce leaves
placed in cocktail glasses.

72 HORS D’OEUVRES

Use pate de foie gras as it is; or
caviar seasoned with lemon juice, or
eggs, boiled hard and chopped,
shellfish or cooked rice mixed with
mayonnaise dressing. Serve on
toast, or in lettuce heart, celery
stalk, or in cucumber slices 1-inch
thick, from which the centre has
been removed. Arrange on a tray
with sprays of watercress.

PURITY FLOUR

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