FRUIT COCKTAILS

115. Cocktails made of a combination of fruits are often served as the
first course of a meal, usually a luncheon or a dinner, to precede the
soup course. In warm weather, they are an excellent substitute for heavy
cocktails made of lobster or crab, and they may even be used to replace
the soup course. The fruits used for this purpose should be the more
acid ones, for the acids and flavors are intended to serve as an
appetizer, or the same purpose for which the hot and highly seasoned
soups are taken. Therefore, they are seldom made sweet and are not taken
for their food value. Besides being refreshing appetizers, they afford a
hostess an opportunity to carry out a certain color scheme in a meal.
Many kinds of fruit may be combined into cocktails, but directions for
the cocktails that are usually made are here given. Fruit cocktails
should always be served ice cold.

116. GRAPEFRUIT COCKTAIL.--The cocktail here explained may be served in
stemmed glasses or in the shells of the grapefruit. If the fruit shells
are to be used, the grapefruit should be cut into two parts, half way
between the blossom and the stem ends, the fruit removed, and the edges
of the shell then notched. This plan of serving a cocktail should be
adopted only when small grapefruits are used, for if the shells are
large more fruit will have to be used than is agreeable for a cocktail.

GRAPEFRUIT COCKTAIL
(Sufficient to Serve Six)

2 grapefruits
2 oranges