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Graeve, Oscar (ed.) / Delineator
Vol. 118, No. 5 (May, 1931)

Batchelder, Ann
Shake and serve,   p. 31 PDF (718.4 KB)

Page 31

MAY, 1931
) U
One of the finest of appe-
tizers: tomato juice served
very cold in the last word
in glasses. Little retaining
walls inside the ice con-
tainer hold the ice from
slipping when the cocktail
glass is removed. Now we
can sit and sip in comfort.
Glass, courtesy of Fostoria
W E ARE all set for a good summer, I should
say. Probably the best one yet, for never
has the air been softer or the countryside
more seductive. Soon we shall be picnicking
and faring forth to country clubs and summer houses, and
the porch will be done up with willow and wicker and
cushiony comforts.
And all these things spell coolness in things to eat and
drink. All summer long we shall be in love with the tinkle
of ice and the sparkle of glass. For by these are our spirits
kept to a zest and interest that nothing else can possibly
We say "Shake and Serve." But before shaking is
worth while or the serving made best, we have got to con-
sider what's in the shaker and why. Pretty important,
that. But we are blessed with so many lovely things to
make our cold beverages from, and there are so many and
various combinations to achieve, that we shouldn't lack,
all through the hot months, delicious and divine liquid
Maybe it's a misnomer to call these beverages cocktails.
Still, the name sticks and the very word suggests a re-
freshing something that makes even the thirstiest throat
feel better. As I've said, you don't really need to serve
the same thing over and over, there are so many to
choose from, but maybe you'll strike a prime favorite
among the lot, and then, of course, you'll be in a position
to make this one your bright particular star in the galaxy
of summer beverages.
Let's begin with tomato juice. We've got to begin
sonewhere. Take tomato juice, which comes all ready for
us in cans, or bottled as a seasoned cocktail, ready to
shake and serve! Somewhere in the progress of man,
tomato juice became a great discovery. I think it has
(lone as much towards civilization as anything I can
name, offhand. The color is so beautiful, and the taste
bears out the rich promise of the lacquer red hue. Then
it does set one up, and everywhere you go you find folks
taking to tomato juice as naturally as Eve to the apple.
Of course if you buy the ready made tomato cocktail,
all you have to do is add ice, shake and serve in small
glasses. If you open a can of the pure tomato juice, add
a little lemon juice, a bit of grated rind, a touch of sugar,
salt and pepper to taste and, if it's a very tangy cocktail
you're after, add a dash of Worcestershire sauce. What-
ever you do, serve them icy cold. Good for a first course
at luncheon or dinner, for a pick me up any time of the
day or night, for breakfast, at picnics or supper or when-
ever you care to serve them. Sort of fits in anywhere, this
rare beverage, taken from the sun-ripened and rain-
mellowed fruit they used to call "love apples"-but
which a more prosaic world named tomato!
Then there is the tomato juice and clam cocktail, made
half and half. Seasoned same as the regular tomato, but
giving a very delicate and invigorating change, when
change is in the air.
Clam juice by itself, too, now we are on the subject,
makes a splendid cocktail. Add seasonings and lemon
juice and serve it in glasses, surrounded with cracked ice.
That reminds me to call your attention to the handy and
smart services we have pictured for you. And these can
be used, some of them, for fruit and crab, shrimp and
clam, as well as straight beverage service. You know
these fruity, fishy cocktails are nice. But let's not go
into that here. Another time and place for those, maybe.
I USED to wish, a long time ago, that there was a ready-
to-use pineapple juice. Of course I could get the juice
from a can of pineapple or extract it from the fresh fruit
with great labor, but it seemed as if a can of pineapple
juice, not too sweet and ready to do things with, would be
such a nice thing to have. I held the thought, and now we
have it.
And pineapple is one of the best fruit juices in the list
when you are on the cocktail subject. It goes so well with
all the other fruits. I like to take a can of it and add the
juice of a lime, one or two oranges, and a lemon or two.
Put in a little sugar-or honey is grand-and add cracked
ice, not too much. Shake it well and there you are. So
simple, so good, so refreshing. If you want to be very
stylish, serve-a few skinned white grapes in the glass, or
add some tiny shreds of minted or grenadined pineapple
as a dressy touch. And have it so cold that it's practically
Is the sun hot and the road dusty? Thirsts fall before
such a pineapple cocktail and are forgotten in the sharp
delight of the pale amber, lightly tinged with frost in
the glass. Almost, yes, quite worth getting all steamed up
about on a day in summer when all the shade trees in the
world seem to have folded up and departed!
W HEN you start out devising fruit juice cocktails,
don't forget to lay in a supply of grapefruit juice as
well as the rest of the fruit ingredients. In cans, full
flavored, tart and appetizing, grapefruit juice can be kept
along with the rest, chilled to a degree in the refrigerator-
and it isa grand addition to the cocktail ingredients. You
can empty a can or two of any of these fruit juices into
the freezing tray of your automatic refrigerator and let
it freeze to a mushy stage, then add it to the mixture
you are making ani it will give that (Turn to page 93)
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