FRUIT COCKTAILS

New Zealand Listener, Volume 13, Issue 336, 30 November 1945, Page 22

FRUIT COCKTAILS

N summer-time, a cool fruit cocktail is a popular substitute for the bowl of soup which starts the evening dinner in wintertime. Fruit (or vegetable) juices may be made at home, or canned and bottled juices may be used. lf You Have a Refrigerator , Not only will you have ice-cubes to put in each cocktail glass, but also try freezing GINGER ALE in the freezing tray, and add one or two cubes to any fruit cocktail-especially grape-juice. Or freeze pure grape juice to a mush (taking out the divisions in the freezing tray), and add a spoonful of this to lemonade. Water flavoured with lemon-juice and frozen into cubes makes a delicious addition to iced tea. Fruit juices may also be blended, i.e., lemon and grapefruit, lime and orangeall kinds of mixtures can be devised. Mix them some hours beforehand, so that the flavours mingle thoroughly. If you are having a party, you may add gingerale or soda-water to the»mixed juices at the last moment, giving a delightful zest to the drink. Tomato Juice Cocktail, No. 1 This can be just plain, from the can; or may be mixed .with lemon-juice-3 cups canned tomato juice, 144 tablespoons lemon juice, % teaspoon salt and 142 teaspoons sugar. Tomato Juice Cocktail, No. 2 Two cups canned tomato juice; 1 tablespoon lemon juice; 4/2 teaspoon salt; 1 tablespoon sugar; 1 small onion sliced; 1 bay leaf; 1 piece celery, crushed a little; 1 teaspoon minced patsley; 1 tablespoon Worcester sauce} combine all ingredients and chill for some hours.’ Then strain and serve. Raspberry Orange Cocktail Two cups orange juice, 2 cups fresh raspberries, 14% tablespoons bottled (or ‘fresh) lime juice; some sprigs of fresh mint. Half. an hour before dinner-time arrange the raspberries in the bottom of each glass+-say six glasses, Combine the orange juice and lime juice, sweetening if desired, and divide it equally among the six glasses. Stand in cool place (refrigerator is best) to chill until ready to serve. Garnish each with tiny sprig of mint. : fr, This may be made using grapes or strawberries instead of raspberries. Spiced Grapefruit Cocktail (Very good) : Combine in a saucepan 3 cups grape juice (fresh or bottled), % teaspoon cinnamon, 4% teaspoon nutmeg, a speck of powdered cl Simmer gently for 5 minutes. Strain through fine cheese cloth and chill. Serve in small glasses. Minted Orange Juice Cocktail Serve just plain chilled orange juice with a sprinkle of finely chopped mint

on top of each glassful. Or use onethird bottled grape juice with orange juice, and substitute a dash of fresh lime Juice for the mint. Ginger Ale Frost Boil together 1 cup sugar and 1 cup hot water for 5 minutes. Add 5 or 6 cloves, 1 teaspoon cinnamon, 4% teaspoon each of allspice and nutmeg, and leave to stand for a couple of hours. Strain through 2 or 3 thicknesses of cheesecloth. Add 1% cups orange juice and 1 cup grapefruit juice, fresh or bottled. Chill; just before serving, add a bottle of ginger ale (or 2 bottles) and pour into glasses containing ice-cubes. Grapefruit and Mint Cocktail This is a popular and healthful cocktail, useful for a party dinner. Prepare beforehand the fruit juices-1'% cups grapefruit juice, 34 cup orange juice; 2 tablespoons of bottled or fresh lime juice; and 3 tablespoons (or less) of sugar. Keep in cool place; and just before serving add a cupful of ginger-ale or plain soda water. In each of 6 cocktail glasses arrange 4% teaspoon of very finely chopped fresh mint, and pour the cocktail over. Serve at once.