Select large ripe berries, and if very sandy, wash them. Remove hulls and cut them in halves lengthwise; fill glasses with berries and pour over them a dressing made by mixing one cup of water and two tablespoonfuls sugar, let boil three minutes; cool and add one-half cup claret; let this dressing be ice cold when poured over the berries. Serve.
CHERRY COCKTAIL Mrs. J. G. Sherer
Select the big California cherries; take out the stones and insert in their places walnut, almond or hazel nut meats. Half fill the glasses with a cold syrup made of fruit juice and a little sugar.
ORANGE COCKTAIL Mrs. H. F. Vehmeyer
Remove the skin from the orange sections, place in a chilled cocktail glass and pour over a syrup made of sweetened orange juice and a little sherry. Decorate with sugar coated mint sprays.
TOMATO COCKTAIL Mrs. Magda West
Select uniform sized tomatoes; cut in halves lengthwise. In each glass place a small, crisp leaf of head lettuce; put one-half of a tomato on each and half fill the glass with cocktail sauce.
SHRIMP COCKTAIL Mrs. A. M. Cameron
Boil green shrimp until tender, about twenty-five minutes. Peel and break in halves, if large; dice celery and olives with the shrimp, mix well and cover with a cocktail sauce.
SARDINE COCKTAIL Mrs. W. D. Hurlbut