Grapefruit Cocktail (Six portions)
2 grapefruit
1/3 C-sugar
6 green cherries
Smilax or fern leaves
Peel the grapefruit, remove the white part and the tough membrane, leaving the fruit. Cut with the scissors into one-inch cubes. Place in a bowl, add the sugar and allow to stand in a cold place for one hour. Arrange the servings in six sherbet glasses. Place one green cherry on the top of each and garnish the plate with smilax or a fern leaf. Stand the sherbet glasses on a paper doily on a small serving plate. Arrange a bit of the green leaf under the sherbet glass (on top of the doily) so that the green color will be visible through the glass.
Cream of Celery Soup (Six portions)
2/3 C-celery, cut fine
1½ C-water
4 T-butter
6 T-flour
2½ C-milk
2 t-salt
¼ t-paprika
1 t-chopped parsley
2 T-whipped cream
Wash the celery thoroughly, and cut into small pieces. Add the small leaves and the water. Simmer for thirty-five minutes. Strain through a coarse strainer, rubbing all of the pulp through. Melt the butter, add the flour, salt and paprika. Add the milk and cook two minutes, stirring to prevent scorching. Add the celery stock and the pulp. Cook one minute. Fill bouillon cups three-fourths full, add two pinches of parsley and one teaspoon of cream to each serving.
Shamrock Croutons (Six portions)
6 slices bread
2 T-butter
¼ t-salt
Cut the slices of bread half an inch thick and cut pieces out of each with a shamrock cooky cutter. Toast on each side until a delicate brown. Butter and sprinkle with salt, serve warm with soup.