cloth; pour
the juice over a pint of red raspberries and set on the ice to chill. At
serving time sweeten to taste and pour into the glasses, putting one
teaspoon of powdered sugar on the top of each.

PINEAPPLE AND BANANA COCKTAIL

Take equal parts of banana and fresh or canned pineapple; cut into small
cubes and cover with lemon or pineapple juice. Serve in glasses or
orange shells placed on autumn leaves or sprays of green fern.

STRAWBERRY COCKTAIL

Slice five or six large strawberries into each glass and squeeze over
them the juice of an orange. At serving time add one heaping teaspoon of
powdered sugar and one tablespoon of shaved ice.

MUSK MELONS

Cut melon in half, seed and put on ice one hour before serving. When
ready to serve, fill with crushed ice and sprinkle with, powdered sugar.
Allow one-half melon for each person. Very refreshing for summer
luncheons or dinners. For dinner serve before soup.

FILLED LEMONS

Select good-sized lemons; cut off tip to stand the lemon upright; cut
top for cover. Scoop out all the lemon pulp, and put in a bowl; put
shells in a bowl of cold water. For six lemons take one box of boneless
sardines, six anchovies, and two green peppers, cut very fine. Wet with
lemon-juice until moist; fill in shells after wiping dry; insert a
pimento on top; put on cover of lemon; serve on doily with horseradish
and watercress.

RED PEPPER CANAPES

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
tablespoons of grated American cheese with sufficient melted butter to
form a paste; spread over the rounds of fried bread and place in a very
hot oven for about three minutes. Serve on a folded napkin, garnished
with watercress.

SALTED PEANUTS

Shell and skin freshly roasted peanuts and proceed as in salting
almonds.

SALTED ALMONDS

Pour boiling water on the almonds; cool and remove the skins; dry
thoroughly and brown in a hot oven, using a half tablespoon of butter or
olive oil (preferably the oil) to each cup of nuts, which must be shaken
frequently. When brown, sprinkle well with salt and spread on paper to
dry and cool.

A still easier way to prepare the nuts is to cook them over the fire,
using a larger quantity of olive oil. As the oil can be saved and used
again, this method is not necessarily extravagant.

*SANDWICHES*

Bread should be twenty-four hours