THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

BEVERAGES, COCKTAILS and CANAPES

OYSTER COCKTAIL
Allow three Oysters for each person.
Sauce
', Cup Heinz Tomato Sauce Salt and Pepper to taste
2 Tsps. Lea & Perrin Sauce Top with Horseradish sparingly.

2 Tsps. Lemon Juice |
Jessie Thomson

SHRIMP CANAPES

Cut with a pastry cutter some circular slices of bread 14 of an inch
thick and 2 inches across. Fry a golden brown in butter. Drain
and set aside to cool. Make a mixture of finely chopped shrimps
and an equal quantity of hard-boiled yolks of eggs which have been
passed through a sieve. Moisten the mixture with a little melted
butter and cream, and season very highly with cayenne pepper and
French mustard. Spread the mixture on the rounds of fried bread
and arrange on a flat dish; sprinkle over them the whites of the eggs

finely chopped and garnish each round with a whole shrimp.
N. Woolfson

TOMATO APPETIZER

5 Cups Tomato Juice 4 Teaspoons Lemon Juice
4 Teaspoons Vinegar 1 Teaspoon Worcestershire Sauce
1 Teaspoon Salt 1 Teaspoon Tabasco Sauce

Mix well and leave in refrigerator half an hour before serving.
G. M. Fisher

FRUIT PUNCH
(100 Persons)

Boil together 2 pints pineapple (2 large tins,) 2 quarts water. Make
syrup of 4 lbs. sugar, 2 quarts water . Combine and add | quart
strong tea, juice of | dozen oranges, juice of | dozen lemons, |
quart ginger ale or grape juice, 10 quarts cold water.

RASPBERRY VINEGAR
4 Quarts Raspberries 1 Quart mild Vinegar
Sugar

Pour vinegar over berries and set aside till following day. Mash
berries and set aside for 24 hours. Strain and measure juice, and
allow | lb. sugar to | pint liquid. Heat slowly and skim. Boil
gently for 25 minutes, then pour into bottles. (Will keep inde-

finitely). Use with water according to taste.
Marguerite Petrie