cocktails «savouriesFrankfurter Kebabs:| §00D HOUSEKEEPING’S — cocktai saounies: ‘Tested recipes for cocktails, cups and punches, fruit juices and appetisers, together with canapés, titbits and hot and cold snacks for cocktail or sherry parties. A useful list of Bi e072 co tomer fr party nang iad, Quick Canapés—first stage: see page 29 Good Housekeeping’s pictorial booklets cover a wide range of subjects. A list of those available is given below, and other titles are in the course of preparation Cakes, Buns and Biscuits Cake Decorating International Kitchen Casseroles and Curries Puddings and Pies Family Recipes Party Cakes and Pastries Home-made Sweets Egg and Cheese Cookery ressure Cookery Cooking by Gas Cold Cookery Home Preserving Salads and Hors d’Oeuvre ‘Cooking for Two Party Fare Meals in a Hurry Household Hints Price tar 6d. each THE NATIONAL MAGAZINE CO., LTD. 28-30 Grosvenor Gardens, London, §.W.1 1955 Printed in England by Sun Princes Le, London and WatfordCONTENTS Page Gupsand Punches n,n Mixing Cocktails 57 Drinks With a Kick 89 Fruit Juices and Appetisers 1... 1012 Snappy Savouries 1317 ASherry Party soem 18:19 Page Dainty Canapés... 19.21 Cheese Tithits 2 22.28 Bt Seite: Tlie Satin oat angie 25 Serving Cocktail Savouries s,s vee 26°27 Catering fora Party... op eB Easily Prepared Titbits ... 0. sss 29 Coch acesorie from Harrods and Army & Nowy Stores COCKTAIL AND SHERRY PARTIES Probably the easiest way of entertaining a number of people, when space is limited and there is little or no help available, is to give a cocktail or sherry party. ‘The formula ean be adapted to all sorts of circumstances, formal or informal, and by including some fruit cups, Broprictary “soft” drinks, etc you can cater for people any age, from teen-agers upwards. In general, the younger the guests, the more plentiful the snacks required, but these need never be unduly elaborate or expensive. The drinks and food are ‘important, of course, but the one indispensable element is the light-hearted friendliness that makes a party “go.” Don't invite too many people or try to a ambitious for your first attempt, but prepare as fully as you can beforehand. If you don't know how to mix a cocktail, CUPS AND BADMINTON CUP 1 bottle of ciaret Tce chips 3 on. icing sugar 2 bottles of soda Rind and juice of water Lemon 2 slices of cucumber 2 gill brown Curagao Pour the claret into a large bowl and add the sugar, lemon juice and Curagao. Stir well, and surround the bowl with ice for } hour. Strain the mixture, and just before serving add the soda water. Serve in large tumblers, decorated with lemon rind curls and slices of cucumber. CHAMPAGNE CUP A large piece of ice 2 liqueur glasses of 1 tiguenr, glass of brandy = 1 bottle of champagne, i pe lass i Curacao L bottle of soda water Place the ice in a large jug and add the ingredients im the abovovorder, Str well; and devorsto with ices of fruit in season. HOCK CUP Make as for Champagne Cup, substituting hock for champagne, and omitting the abriotine. : B) Jet your men guests help; if you are unused to catering for numbers, consult one of your women friends, and when the evening comes, relax and enjoy yourself, ‘To help you with the planning and catering we give ee ie renal of recipes and hints, The colour picture opposite shows one of the punches which are such a popular alternative to cock- tails at a summer party. The large block of ice seen in the punch bowl not only looks very attractive, but since it does not melt so quickly as small ice cubes, it does not dilute the punch. Other recipes for fruit cups and for hot and cold punches are given on the next For directions for making the unusual Surprise wich Loaf, see page 17. CLARET CUP An excellent drink may be made by using the Cham- pagne Cup recipe, but substituting claret for champagne, and a lite lemon juice for the-abricotine. GINGER ALE PUNCH (See colour picture opposite) large tin of grape Sugar juice 46 bottles of ginger Juice of 4 lemons ale Mix together the grape and lemon juice, add sugar syrup to taste, and chill thoroughly. Just before serving, add the ginger ale. DECORATED ICE BLOCK (See colow picture opposite) Water Pieces of cucumber Maraschino cherries skin Choose a square or round cake tin which will give a block of a suitable size for the punch bowl. Pour I inch ‘of water into the tin and freeze it solid, then arrange over it_a decoration made from Maraschino cherries and thinly peeled cucumber skin. Cover with another thin layer of water, and freeze again. When the decoration is set, pour on another layer of very cold water, freeze. and keep the block until required. ‘To tun it out, dip the tin into cold water.CUPS AND PUNCHES ccontinuce) LAGER CUP Rind of 1 lemon and A few mint leaves juice of 2 lemons A pinch of grated pint water nntmeg 1 wineglass sherry 1 bottle of lager beer 1 thsp. castor sugar Crushed ice Remove the lemon rind with a vegetable peeler, cut it into strips and place in a large jug, Add the water, sherry, lemon juice, sugar, mint and nutmeg. Stir well, cover with a lid and allow to stand for 20 minutes. Just before serving, strain the cup, and add the beer and a few pieces of ive. ¢ MIXED FRUIT CUP 2 oranges 1 tin of strawberries 2 lemons Lib. sugar 2 apples 3 quarts cider 3 apricots 1 pint soda water 1 tin of raspberries Wipe the oranges and lemons and slice thinly: pel and core the apples and slice into rings; skin and slice the apricots. Pour the tinned fruit syrup into a sauce- pan, add the sugar and 1 pint cider, boil for 5 minutes, and pour on to the fruit. When the mixture is cold, add the remaining cider, chill, and just before serving add the soda water. ORANGE CUP large piece of ice} gill apricot syrup 1 pint of strained fresh Soda water and iced ‘orange juice ‘water Juice of I lemon Thin slices of orange 4 gill sugar syrup Place the ice in a large jug, add the orange and lemon juice, and sweeten with the syrups. Fill the jug up with equal quantities of soda water and iced water, stir well, and then decorate with orange slices. ICED CIDER CUP 4 1b. sugar 1 pint cider } pint water gill sherry 2 lemons Soda water Dissolve the sugar in the water, add the thinly pecled Iemon rind and boil for 3 minutes. Strain and chill. ‘Add the lemon juice, cider and sherry, and once more chill Just before serving, add the soda’ water. CLUB COOLER gill Italian vermouth 1 dash of lemon juice 4 gill grenadine syrup} pint soda water Place a piece of ice in a tall glass, add all the other ingredients, and stir well. WHIZBANG COOLER 1 lump of ice A dash of peppermint + eill gin 1-2 sprigs of mint to # pint ginger ale decorate Put the ice in a glass, add the gin, ginger ale and peppermint, stir well, and serve with a sprig of mint on top of each glass. PARTY PUNCH A sprig of mint J wineglass of brandy Fruit in season I wineglass of sherry 1} bottles of soda water Mix all the ingredients except the soda water, and stand the bowl on ice for at least 4 hour. Just before serving, add the soda water. 1 quart cider NEW YEAR PUNCH 2 lemons 2 oz. Demerara sugar 2 pints ale 1 pint water + pint brandy + tsp. each of powdered } pint rum. nutmeg and cinnamon + pint gin Peel the lemons thinly and squeeze out the juice. Place the peel and all the other ingredients in a large pan and heat, but do not boil. Strain, and serve at once. COLD TEA. PUNCH Rind of 1 lemon pint rum 3 2, castor sugar I pint brandy 14 pints tea Grate the lemon rind and blend it with the sugar. Pour on the freshly made tea, stir well, and set aside to become, thoroughly cold. Strxin earefully, and add the HOT PUNCH 4 pint rum A pinch each of ground 1 pint boiling water cinnamon, nutmeg and } pint brandy cloves : ub a piece of sugar over the lemon rind, ‘Place all the ingredients except the lemon juice in a saucepan, and simmer without boiling for 5 minutes. Strain the lemon juice into a punch bowl, pour on the hot liquid and serve at once. 2-3 o7, loaf sugar V large lemon HOT ALE PUNCH 1 quart old ale A pinch each of ground 1 pint boiling water Ennamon, doves tnd, pint each of rum, nutmeg whisky and gin 1 thinly sliced lemon, Sugar to taste to decorate Put all the ingredients into a large saucepan and bring to boiling point. Strain the mixture into a punch bowl, and decorate with a few thinly cut slices of lemon. RUM PUNCH 1 thsp. sugar + tsp. ground cinnamon, Loz, butter cloves and nutmeg Boiling water 4 pint rum Dissolve the sugar and butter in a litle boiling water. Mix in the other ingredients, adding 4 pint boiling water, and serve hot. (4)MIXING COCKTAILS ‘These drinks may be served equally vell before dinner or at a cocktail party. For a party, the hostess will find it very helpful if she has supplies of one or two of the popular cocktails already mixed before her guests arrive. in most cases the quantities given make 2-3 cocktails. The pictures on the right show the general method of making cocktails. BAMBOO COCKTAIL 4 tumbler of broken ice } tsp. orange bitters } gill Italian vermouth A small piece of lemon 4 gill dry sherry peel the ice in the tumbler and add all the other ients, stir well, and strain into a glass. , BRONX COCKTAIL 4a shaker of broken ice } gill Italian verm Juice of a } orange 4 gill French verm yell dry gin Shake well with the ice, and strain into a glass. BRANDY COCKTAIL ja tumbler of broken ice A small piece of lemon # gill brandy peel + gill French vermouth A cocktail cherry Place the ice in the tumbler and add the brandy, vermouth and lemon, Stir well, strain, and serve with a cherry. BRAZIL COCKTAIL } tumbler of broken ice 2 dashes of absinthe 4 gill dry sherry ‘A dash of plain syrup £ gill French vermouth A small piece of lemon ‘A dash of orange bitters peel Halfill the tumbler with the broken ice and add all the other ingredients. Stir well, and strain into a glass. BACARDI COCKTAIL J a tumbler of broken ice 2 dashes of grenadine 2 gill bacardi rum syrup 4 gill lemon or lime juice 1 cocktail cherry Stir well with ice, strain, and serve with a cherry. “COFFEE” COCKTAIL } a shaker of broken ice } gill brandy > 4 tsp. castor sugar Legg yolk + gill port Shake all ingredients well with the ice, and strain. CLUB COCKTAIL }.a shaker of broken ice 2 sprigs of } gill gin 1 tsp. grenadine syrup Juice of 1 lemon A cocktail cherry Legg white Shake all the ingredients well with the ice, strain into a glass, and serve with a cherry. 6)MIXING COCKTAILS (coninued), DAIQUIRI COCKTAIL ashaker of broken} gill rum ie Foate apatites 4 gill lime juice syrup Shake well with the ice, and strain into a glass, DEAUVILLE COCKTAIL }a shaker of broken ice 2 dashes of lime juice {gid gn 1 smalll piece of lemon shes of sugar syrup peel Shake the ingredients well with the ice, and strain into a glass, DIPLOMAT COCKTAIL }atumbler of broken ice } gill French vermouth {gill pineapple juice 1 small piece of lemon (sweetened) peel gill Italian vermouth A cocktail cherry Place the ice in a tumbler. Add all other ingredients, stir well, strain into a glass and serve with a cherry. FLORIDA COCKTAIL }a shaker of broken ice Juice of } orange fegllAngosture bitern A small plese of lmmon Tdash of sugar syrup peel «Juice of } lemon A cocktail cherry Shake well with the ice, strain into a glass and serve with a cherry. GIN RICKY 1 wineglass gin Tce. chips 2 tsps. lemon juice Soda water Mix together the gin and lemon juice, pour the mix- ture over the ice chips and fill up with soda water. HARRISON COCKTAIL J ashaker of broken ice 4 twp. powdered sugar 4 alll of gi tsp. Angostura bitters 1 ail of lemon juice ‘Shake well with the ice and strain into cocktail glasses. IKA COCKTAIL } a tumbler of broken ice 1 small piece of lemon {ill grenadine syrup peel. 4 gill gin Stir the ingredients together with the ice, and strain into glasses. JOHN COLLINS } lemon 2 tsps. powdered sugar 1 wineglass of Hollands 1 ice cube gin Soda water ‘Squeeze the juice from the lemon, and add the gin and . Shake wel, strain into a tall glass and add the ice and soda water to taste. Note: A Collins may also be made with whisky, brandy, or rum; it is, of course, named accordingly. [6] LC. COCKTAIL Ahualf shaker of ico 4 bottle dry ginger all gin i thsp. Grenadine syrup Shake well with the ice, and strain into a glass. LANSDOWNE LADY }ashaker of broken ice 4 gill dry sherry gill gin tail cherries } gill orange squash Shake the ingredients well with the ice, strain into glasses and serve with a cherry. MINT COCKTAIL }atumbler of broken A dash of Angostura 4 ice bitters } ill creme de menthe 2 sprigs of mint or peppermint cordial j gill soda water + gill lime juice Sliced fresh fruit ~ Shake together the ice, créme de menthe, lime juice, bitters and mint, and strain into a tumbler. Fill up with the soda water, and serve with slices of fruit on top. MURMUR COCKTAIL }atumbler of broken} tsp. Angostura bitters ice } tsp. lime juice t ait gin ‘A small piece of lemon Jill sherry peel Stir well with the ice, and strain into a glass. DRY MARTINI COCKTAIL 4 tunibler of broken gill French vermouth jive ‘small piece of lemon +eill gin peel Stir the ingredients well in the tumbler of ice, and SWEET MARTINI COCKTAIL 4a tumbler of broken ice } gill Italian vermouth 4 gill dry gin A small piece of lemon } tsp. bitters peel 4 Stir the ingredients well, and strain into glasses. MANHATTAN COCKTAIL a shaker of broken ‘ill French vermouth ahs ier Anpoatara bitsig? oa 4 gill whisky ‘A cocktail cherry Shake well with ice, strain, and serve with a cherry. 1 WHITE LADY COCKTAIL - 4a shaker of broken ice } gill Cointreau 4} gill lemon juice ill gin Place all the ingredients in the shaker and shake well. Strain into cocktail glasses. SUGAR SYRUP Dissolve 1 cup sugar in 4 cup water and boil for 2 minutes, then allow to cool. (This syrup mixes more casily than sugar with cold liquids.)DRINKS WITH A ‘ADAM'S APPLE COCKTAIL }atumbler of ice 4 gill Calvados Fill Italian vermouth 2 dashes of yellow }eill gin Chartreuse ese iets etc cheey Stir well, strain and serve with a cherry. BIG BOY COCKTAIL }atumbler of broken 1 tsp. absinthe ice 1 small piece of lemon 4 gill French vermouth peel Fill gin 4 gill Italian vermouth 1 fep. Angostura bitters A cocktail cherry Stir well in the tumbler with the ice, and strain into lasses. Serve with a cherry. BUZZER COCKTAIL a shaker of broken 2 dashes of Angostara bitters } gill Taian vermouth} gill gin 1 Ep. créme de menthe A cocktail cherry : Shake well with the ice, and strain into glasses. Serve vith a cherry. DEMPSEY COCKTAIL a shaker of broken i dash of grenadine dail ‘brandy + sp. absinthe # gill gin Shake well, and strain into glasses. DEVIL'S COCKTAIL 4a shaker broken ice} gill peppermint ‘gill brandy cordial Shake well, and strain into glasses. DIABOLO COCKTAIL * a shaker of broken ice } tsp. Angostura bitters gill orange Citra 1 small piece of lemon eietaeh veneer + gill brandy 1 cocktail cherry ‘Shake well, strain, and serve with a cherry. DIAMOND COCKTAIL baker broken ice 4 gil ering Curacan ta + {I small piece of !emon ae i stake wal, and strain into cocktail glasses. DIZZY COCKTAIL a hake of ee + gill Cointreau gill whisky 4 gill Maraschino }aill Italian vermouth A ‘few dashes of orange +} gill French vermouth Shake well with the ice, and strain into glasses. [8] FIOUFFE COCKTAIL }a tumbler of broken ice 2-3 dashes of Bénédictine 4 ill brandy 2 pieces of lemon peel 4 gill Kalin vermouth —A'cocktail cherry Place the ice in the tumbler and add the other ingre- dients. Stir well, and strain into cocktail glasses. Serve with a cherry. GANGSTER KICK 4.4 shaker of broken ice A small piece of lemon fill orange Curacao peel {gill brandy A cocktail cherry Shake well, strain into glasses and serve with a cherry. HARVARD COCKTAIL 4a tumbler of broken 23 dashes of Angostur sitters 4 gill Halian vermouth 2 pete ee 4 ill brandy 4 tsp. sugar syrup {A cocktail cherry Stir well, strain into glasses and serve with a cherry. INDIAN COCKTAIL is tumbler of ice 4} gill whisky 4 sil Malian vermouth | tp. orange bitters dill # 3p, ormnge Curacao # tsp. Cointreau dash of lemon juice Stir well, and strain into glasses. JET COCKTAIL }.a shaker of broker ice + gill Italian vermouth } gill brandy A small piece of lemon 4 gill French vermouth peel ‘Shake well, and strain into glasses. MANHATTAN SPECIAL }atumbler of broken ice A dash of absinthe # gill whisky 2 dashes of orange ¥ gill Italian vermouth Curacao I dash of Angostura A small piece of orange bitters ‘or lemon peel Stir well, strain into glasses and serve with a piece of ‘orange or lemon peel on top. MOULIN ROUGE 4ashaker of broken ice } gill Italian vermouth } gill whish 4 gill Pernod }aill French vermouth} tsp. sugar syrup ‘Shake well with the ice, and strain into glasses.