fill the glass with cocktail sauce.

SHRIMP COCKTAIL

Mrs. A. M. Cameron

Boil green shrimp until tender, about twenty-five minutes. Peel and
break in halves, if large; dice celery and olives with the shrimp, mix
well and cover with a cocktail sauce.

SARDINE COCKTAIL

Mrs. W. D. Hurlbut

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

One tablespoonful freshly grated horseradish; one tablespoonful vinegar;
half a teaspoonful tabasco sauce; two tablespoonfuls lemon juice; one
tablespoonful chili sauce; half a teaspoonful Worcestershire sauce. Mix
and let stand on ice until ready to serve.

COCKTAIL SAUCE

Two tablespoonfuls each tomato catsup and sherry wine; one tablespoonful
lemon juice; a few drops tabasco sauce; half a teaspoonful minced chives
and a little salt. Have thoroughly chilled before pouring over cocktail.

COCKTAIL SAUCE

Rub a bowl with a clove of garlic; two tablespoonfuls tomato catsup; one
tablespoonful grated horseradish; one tablespoonful mushroom catsup; one
teaspoonful lemon juice; one teaspoonful finely chopped chives; a few
drops of tabasco sauce, salt and pepper.

SOUPS

_All human histor