COCKTAILS & DESSERTS

OYSTER COCKTAIL with ZESTFUL SAUCE: Allow 6 small oysters, or 4 large ones, to each cocktail glass. Marinate them well with the following sauce, but save some to pour over the top.  To each cocktail use 2 tablespoons ketchup, 3 teaspoons lemon juice, a dash of hot sauce and 1/4 teaspoon horseradish.

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SEMI-TROPIC COCKTAIL

• 3 oranges, peeled and diced
• 1 cup diced pineapple
• 3 bananas, diced
• 3 T. powdered sugar
• 1 cup grated coconut
• 1 pint grape juice

1. Mix together the fruit, sugar and coconut.
2. Fill cocktail or sherbet glasses about 2/3 full. Thoroughly chill.
3. When ready to serve pour the chilled grape juice over each cocktail and garnish with pieces of candied orange peel or the grated zest of oranges.

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ST. PATRICK COCKTAIL

• 3 T. grapefruit juice
• 1 cup orange juice
• 3 T. orange honey
• Tiny pinch of salt

1. This cocktail should be prepared last, and be sure all the ingredients are cold.
2. When luncheon is ready, mix the above ingredients very thoroughly.
3. If you wish use food coloring to color this a bright green.
4. Have a little crushed ice in each glass and pour the liquid over the ice. Garnish with a clean shamrock leaf. serve immediately.

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GRAPEFRUIT ICE

• 2 cups grapefruit juice
• 3 cups water
• 2 cups sugar
• 2 egg whites

1. Boil the sugar and water together to form a syrup, add strained grapefruit juice and freeze to a mush.
2. Uncover and add the 2 stiffly beaten egg whites. Do not remove the dasher.
3. Continue freezing until done, then let stand an hour.
4. For a richer sherbet, add 1 cup thick cream when egg whites are added.

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ORANGE & RICE PUDDING

• 2 cups boiled rice
• 1/2 cup peanut brittle
• 1/4 pint whipping cream
• 1 tsp vanilla
• 1 orange

1. Whip the cream stiff, add a few grains of salt, flavor with vanilla, then add ground peanut brittle and diced oranges.
2. Mix together well then mix thoroughly with the cold boiled rice.

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SNOW PUDDING

• The juice of 1 large lemon
• 1 pint water
• 3 egg whites
• 1 cup sugar
• 3 T. cornstarch

1. Let water and sugar come to a boil, stir in the cornstarch which has been dissolved in a little water.
2. Cook for 5 minutes.
3. Remove from heat and thoroughly fold in the stiffly beaten egg whites and lemon juice, serve with snow pudding sauce.

SNOW PUDDING SAUCE

• 1 pint milk
• 1/2 cup sugar
• 3 egg yolks
• 1 t. cornstarch
• 1 t. vanilla

1. Beat the egg yolks.
2. Mix together the cornstarch and sugar and add to eggs and milk.
3. Bring to the boiling point, stirring continuously, turn heat to very low and cook until it begins to thicken a bit.
4. Make sure the milk doesn't curdle. Remove from the heat and stir in the vanilla.
5. Pour over the snow pudding.

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MARSHMALLOW DESSERT

• 2 1/2 cups orange juice
• Whipped cream
• 1 pound marshmallows

1. Dissolve the marshmallows in the hot, strained orange juice.
2. Be sure the juice does not boil.
3. Remove from the heatand pour into dessert glasses.
4. Thoroughly chill and serve with whipped cream.
5. If the orange juice is too sweet...add a little lemon juice to "sour it up."

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ORANGE SOUFFLE

• The juice of two oranges
• grated zest of 1 orange
• 1/2 cup milk
• 1 cup stale bread, crust removed
• 2 eggs
• 1/2 cup sugar

1. Force the stale bread through a medium mesh sieve and moisten with the milk.
2. Mix in the grated zest and strained juice.
3. Beat the egg yolks with the sugar and add to bread mixture.
4. Beat the egg whites until stiff, fold into bread mixture.
5. Fill custard cups about 2/3 full of the mixture.
6. Set them into a pan containing a little hot water and bake in a 350 degree oven until firm.

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LEMON PUDDING

• 1 cup sugar
• 1 heaping T.  flour
• The juice of 1 lemon
• The grated zest of 1 lemon
• 3 eggs

1. Separate the eggs and beat the yolks a little, beat the whites until stiff.
2. Blend the flour and sugar together, stir in the lemon juice, zest and egg yolks.
3. Fold in egg whites.
4. Place the baking pan in a pan of water and bake in a 350 degree oven for about half an hour.