Drain sardines from oil in box; remove skin, tail and bones; break into small pieces; mince celery and mix with it; put in cocktail glass and cover with sauce made of one-half cup catsup, juice of one lemon; tablespoonful horseradish and a little salt.
CRABMEAT COCKTAIL Mrs. C. A. Carscadin
Two tablespoonfuls crabmeat to each person. To one cup tomato catsup add juice of one lemon, two tablespoonfuls grated horseradish thinned with vinegar; a few drops of tabasco sauce and just before serving, a tablespoonful cracked ice.
CRAB FLAKE COCKTAIL Mrs. J. G. Sherer
To one cup of Japanese crab flakes mince one stalk of celery, one teaspoonful capers and mix well. Fill green pepper cases with the mixture and cover with two tablespoonfuls cocktail sauce.
CLAM COCKTAIL SAUCE
Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls lemon juice; one tablespoonful horseradish; a few drops tabasco; salt and paprika. Stir well and allow about two tablespoonfuls of the sauce for each cocktail.
COCKTAIL SAUCE
Mix well four tablespoonfuls tomato catsup; one of vinegar; two of lemon juice; one of grated horseradish; one of Worcestershire sauce; one teaspoonful salt and a few drops of tabasco. Have very cold when poured over cocktails.
COCKTAIL SAUCE Mrs. W. L. Gregson