Show appetizers RS C I 1 D DRINKS 4 4 in rom J W ril WIN 11 1 lif 16 1 i i T i 1 X fill ja 1 1 cwi 4 i V H am 11 1 lip hp holidays are a time of fc feasting asti in fact we feast sp so i u J much oliata that a spur h is som soma j times nc needed c bcd to help our jaded ap appetites petites pet ites how cin can this be better IX J t supplied than by maani means of a afa frat ii that is not only easily digested itself but helps the digestion 0 ot heavy proteins with this in n d we ve are are suggesting the following qt F recipes capps po contafi pg ng hawaiian vp nc yap apple gay and Pock cocktails tails ly four felir cup shaped 0 lettuce hearts on oil e each act plate and fil fial he h Q he iii t laiq h center y aj 4 preap creapo mayonnaise atlow qiric one slice cc ot of pineapple 0 o q each ac ii service sery ice cut it in quarters arrange it in one of the lettuce cups and sprinkle with crushed fre s li mint in ar iother lc E puce ace cup place perfect of frit and dus with aith paprika in ic last 1 catu cc leff lea pile pile sloped black F Sipe cr r ries flis wh cavities stun cd ii salted aln almonds ionas iwic Calif 01 drain i and chill ope one jounce ounce can of flaviani flavi ai pineapple tidbits haye lualye pi bile av cado r remove ohp sune peel and cut iq n cubes beat eat 0 ore palf p hal alf cup and add aj a fqy ew grains salt two tease teaspoon oops ns clini bauce sauce on one hilf halt I 1 teaspoon appoo I 1 I 1 leinon enloe juice p ane ne fourth tean worcestershire saude sauce and four tablespoons table mayonnaise y three lettuce cup q pa on each CA ch ane and put pineapple in appl iida tibbs iii in ope the diced dicea cuba jn in ail oil and OP dressing orear in j in in tle t third this recipe serves V 1 s V 1 1 r drain i aad ad dice th the e contents contenti of obe no citi can of apricots and orie one cup of canned sliced pineapple and arrange in glasses classes place peeled sections aps of three taro oral oranges cs petal fash fashian ign around the edg edges c i s of eight gl gasses Dec decorate abe tt e tops with three tablespoons rf red d rasp rap berries strawberries s or maraschino cli cherries erris sprinkle over one tablespoon chop chopped candied ginger gi I 1 ng acri and add one teaspoon oh ginger sy syrup rup to each cacti glass just afore serving serves pour over or one ic half cup cip cold ginger ale mint cocktail aill cut the contents of a y ounce bottle t of forcen green mint cherries ira in halves v es ille contents of a no 2 can of pears pear in quarters and four slices of canned pineapple into eight wedges cadi aach arrange four wedges sedges cadi cacti of pineapple and pear flower fashion around a penter center cherry Garti garnish sli between C each ch petal near the rim of the glass avi with 11 halved cherries Comb combine Corn bina inc cherry and nd pear and two tablespoons al s lemon fcc ucc lint j R the the palest green grec 1 alq and pour oraline 0 J pups itts scrub faur california oranges and cut in halves with a S saw aw edge scoop out pulp ren bovi ln all the white rilar place th the cases in cold vatar until ready to ma ue add the contents cor contents tents of a no 3 Z c n of crushed pineapple arid and two tablespoons syrup from green mint cherries tp to the orange pulp chop fresh mint very lery fine remove fass water dry ary well dip edges in in a thick abick sugar syrup syrup then sp jil the finely chopped mint making a green alren rim rp fill fil with ali the fi it mi kiture sture and facea couple co tiple of after dinner naps mints iq in the ic center ot of each cacti holiday y Puli I 1 clips and julep hat ht rion ai punch CpIn bine six cups cider one half cu cup lioney honey ai one cup syrup from canned hawaiian i pineapple one teaspoon cinnamon one teaspoon nutmeg reg one fourth teaspoon i f ringer gringer and the rind of one i JA v lemon the lemon rind should be t thinly pared using only the yell yellow ow arf r part simmer fifteen minutes strain into punch bowl and add six six tablespoons 1 n rum extract float several 1 I small pickled crab crabapples apples in the i punch this makes twelve small i 1 cups neav years eve ave punch mash 1 I i t two bananas and add two tac c cups s sy syrup r up from canned crushed crus lied hawaiian ian pineapple one cup ava evaporated borated milk i two tablespoons fresh lime juice one half cup orange juice and one half cu cup crushed pineapple nell with crushed ice this rp aji ff i six sis tall or twelve punch glasses mint alint jilch boil four tablespoons wint mint jelly four cups water and four tablespoons tablespoon sugar until tit jelly is all ni melted cited cool add two cups cup canned pineapple syrup and the juice of four lemons serve seive very cold with a sprig of fresh mint in 1 each cacti glass instead of kc ice u ue uc c anger g nger ale flavored with the mint syrup 1 from green cli errie and then fi frozen 1 in cubes tins this makes six MK tall or twelve glasses 1 for tl te e children the c children should never be forgotten i ft teft in the holiday season make vh ia for theril ahcin this r f 41 1 t pineapple piar lia shake shake 0 as apt tier in in a glass glas jar or shaker on one e t i half cup chocolate syrup s rup anc ct cap ip evaporated milk mis or fresh creane on inq pint gincer I 1 er ale al and cracker cracked ice ice pour 1 v i into tall glasses and sprinkle a little nutmeg over the top this fills fo tor tall glasses 8 |