Variety's the very spice of life, That gives it all its flavor. —Cowper. |
February
First Sunday
Grape-Fruit Cocktails
Tomato Bouillon
Lake Trout Baked in Paper Bag
Sauce à l'Italienne
French Fried Potatoes Brussels Sprouts
French Endive—French Dressing
Eggless Rice Pudding—Hard Sauce
Coffee
GRAPE-FRUIT COCKTAIL
Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.