Serve with
Whipped cream sweetened and flavored, or chill and serve in tall
glasses with
Cracked Ice.

* * * * *

MENU V

Apple Ball Cocktail
Sauted Oysters with Celery Sauce or Celery Cheese Toast
California Lettuce with Russian or Thousand Island Dressing
Orange Biscuits
Molasses Pie
Iced Tea with Ginger Ale

PRELIMINARY PREPARATIONS

Molasses pie made
Celery cooked for celery sauce
Mayonnaise and Russian dressing made
Dry ingredients and shortening mixed for biscuits
Lettuce washed
Fruit prepared for cocktail
Cheese grated
Tea made

MARKET ORDER

1 pint selected oysters or
1/2 pound cheese
4 eggs
1 cup milk
2/3 cup cream
1/2 pound butter
2 roots celery
1 large or 2 small heads California lettuce
1 orange
3 lemons
8 apples (perfect in shape and uniform in size)
1/4 pound white or Tokay grapes
1 loaf bread
1/4 cup chili sauce
1/4 pound demi-tasse sugar
1 1/2 cups molasses
1/2 pound walnuts
4 individual tea bags
1 quart ginger ale
1/3 cup maraschino cherries
1/4 pound common crackers
1 chicken bouillon cube or chicken stock
1 pimiento
1 green pepper
1/2 cup mayonnaise dressing
Parsley

APPLE BALL COCKTAIL

Cut tops from stem end of
8 choice apples. Remove inside of apples with a French ball cutter,
putting balls in
2 cups cold water with
Juice of 1 lemon. Reserve tops of apples, cores, and small pieces for
apple sauce. Put
Apple shells in
1 quart cold water to which is added
1 teaspoon salt. Remove skins and seeds from
1/4 lb. (1 cup) white grapes. Just before serving drain apple shells.
Remove apple balls from the water.
Drain and mix with the
White grapes and with
1/3 cup maraschino cherries and fill apple shells. Mix
3 tablespoons syrup from maraschino cherries with
Juice of 1/2 orange and put over the apple balls. Serve apple shells
in individual dishes or cocktail glasses surrounded with
Crushed Ice.

Apple may be removed in small oval shapes with a coffee spoon, if a
French ball cutter is not available.

Grapes may be bought in cans if fresh grapes are not in market.

APPLE SAUCE

Put in saucepan
Tops, cores, and small pieces of apple removed in the making of apple
shells. Add
3/4 cup water in which apple balls were soaked and cook gently until
apple is soft. Rub through a strainer. Add
3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is
of the proper consist