Boston Cooking-School cook book

Mix ingredients thoroughly in cocktail shaker. Put crushed ice in 4 cocktail glasses, pour in the mixture, and serve at once. CANAPES, HORS D'ŒUVRES AND COCKTAILS 123 LIME JUICE COCKTAIL 2 tablespoons lime juice 2 tablespoons Sugar Sirup (p. 44) 2 tablespoons orange juice 24 cup ginger ale Crushed ice Mix ingredients in cocktail shaker, pour over crushed ice in 4 cocktail glasses, and serve at once. RHUBARB COCKTAIL V4 cup rhubarb juice 1 tablespoon lemon juice 14 cup pineapple sirup Y4 cup Seltzer 1 tablespoon orange juice Crushed ice Cook pink rhubarb cut in small pieces with an equal measure of water until rhubarb is soft. Strain, measure, add 14 as much sugar, and boil 2 minutes. To 4 cup of this rhubarb juice add sirup taken from a jar of pineapple, lemon juice, and Seltzer. Mix in cocktail shaker. Put crushed ice in 4 cocktail glasses, pour in mixture, and serve at once. CLAM JUICE COCKTAIL 11% dozen clams in the shell 1 tablespoon powdered sugar 3 tablespoons water Few grains celery salt 14 cup catsup 1 cup clam juice 3 drops Tabasco Sauce Finely crushed ice 2 tablespoons lemon juice Celery salt Wash clams thoroughly, put in saucepan with 3 tablespoons water, cover, cook until shells open. Remove clams from shell to obtain all the liquor; strain through double thickness of cheesecloth. Mix catsup with seasonings, strain through fine strainer, add to clam juice, shake with crushed ice, and put in cocktail glasses, adding a dash of celery salt to each glass. Quick Clam Juice Cocktail. Use canned clam juice and season as above. CLAM AND TOMATO COCKTAIL Mix 24 clam juice and 44 tomato juice. Season to taste with lemon juice, Tabasco Sauce, and celery salt. SAUERKRAUT JUICE COCKTAIL Add lemon juice to taste to sauerkraut juice. Serve very cold. TOMATO JUICE COCKTAIL 2 cups tomato juice 2 slices onion, making 2 teaspoons 2 tablespoons mild vinegar when grated or minced 4 teaspoons sugar 2 tablespoons lemon juice Bit of bay leaf 2 bruised celery stalks Mix ingredients, let stand 15 minutes. Strain through cheesecloth. Chill. Serves 4. COCKTAIL SAUCES (FOR 6) 1 teaspoon salt 1% teaspoon dry mustard 14 teaspoon pepper 2 tablespoons vinegar 1 teaspoon chopped parsley ’ 8 tablespoons tomato catsup 1 teaspoon chives, finely cut 1 teaspoon grated horse-radish Y% teaspoon olive oil 10 drops Tabasco Sauce Y% teaspoon chopped shallot 11% teaspoons Worcestershire Sauce 4 cup tomato catsup 10 drops Tabasco Sauce 3 tablespoons vinegar or Salt lemon juice 2 teaspoons Worcestershire Sauce 2 tablespoons celery, finely chopped VY cup lemon juice 1 tablespoon finely chopped 3 tablespoons tomato catsup shallot Few gratings horse-radish 10 drops Tabasco Sauce Salt to taste 4 cup tomato catsup 10 drops Tabasco Sauce V4 cup sherry Y% teaspoon finely chopped olives 4 tablespoons lemon juice Salt to taste CANAPES, HORS D’C2UVRES AND COCKTAILS 125 OYSTERS OR CHERRYSTONE CLAMS ON THE HALF SHELL Serve on deep halves of the shells, allowing 6 to each person. Arrange on plates of crushed ice, with 14 of a lemon or small dish of Cocktail Sauce in center of each plate. Pass grated horseradish, Tabasco Sauce, or Worcestershire Sauce. OYSTER COCKTAIL Allow 6 to 8 oysters for each cocktail. Mix with any cocktail sauce. Serve in cocktail glasses, thoroughly chilled. If desired, sprinkle with finely chopped celery and garnish with small pieces of red and green pepper. OYSTER AND GRAPEFRUIT COCKTAIL 6 small raw oysters Lemon juice Tabasco Sauce Salt Vg Grapefruit, prepared (p. 51) Arrange oysters in grapefruit half and season with Tabasco, lemon juice, and salt. LOBSTER COCKTAIL Allow 4 cup cooked lobster meat, cut in pieces, for each cocktail. Mix with any cocktail sauce. Chill thoroughly. Serve in cocktail glasses. SCALLOP COCKTAIL