Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells; cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving time put a teaspoon of cracked ice in the bottom of each shell; fill with the pulp, mixed thoroughly with powdered sugar and a little sherry, if desired; and place a maraschino cherry or bit of bright-colored jelly in the centre of each. Lay on paper doilies or surround with bits of asparagus fern.
AMBROSIA
Fill glass with alternate layers of sliced orange and cocoanut; cover with powdered sugar and place a maraschino cherry on the top of each.
PEACH COCKTAIL
Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.
RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste and pour into the glasses, putting one teaspoon of powdered sugar on the top of each.
PINEAPPLE AND BANANA COCKTAIL
Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice. Serve in glasses or orange shells placed on autumn leaves or sprays of green fern.