Fruit Cocktail

Ingredients

• 1 can pineapple, diced
• 1 cup orange cut in cubes
• 1 cup pears
• 1 bottle Maraschino cherries

Method

1. 1

   Mix with small fruit and chili.

2. 2

   Serve in cocktail glasses with about 2 tablespoons juice over each dish.

3. 3

   Garnish with Maraschino cherries.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 1. The excerpt below is the record exactly as published.

fruit Cocktail Take canned grapefruit and serve with cocktail sauce. — Mrs. Charles E. Shall cnbergcr. Avocado Toast Mash the flesh of the fruit and spread thickly on small squares of hot toast. Salt and pepper. — Mrs. Glenn E. Spriggs Cranberry Cocktail 1 cup raw cranberries cut in T/2 cup seedless raisins halves J/i cup sugar 1 cup sliced pineapple cut in ]/2 cup pineapple juice cubes 1 tbsp lemon juice Mix cranberries, pineapple and raisins. Add sugar, pine- apple juice and lemon juice. Mix thoroughly and let stand 4 hours in cold place. If a sweeter cocktail is desired, add more sugar. Serve cold in cocktail glasses. — Mrs. Robert Eee Daniel. Artichoke Cocktail % cup cream %. cup mayonnaise dressing % cup chili sauce Artichoke bottoms Beat cream until stiff, beating in mayonnaise and chili sauce. Cut cooked French artichoke bottoms in small pieces. mix with dressing, chili and serve in small glasses. — Mrs. Fred W . Steffgen. Thursday Club Delicacies Cocktails and Canapes Mushrooms Hors D'Oeuvr* 1 can mushrooms Yi glass olive oil >;x artichokes Y* lemon Open mushrooms and place them in earthen dish after re- moving water. Cover with olive oil and leave for 24 hours. Next day prepare hearts of the cooked (or canned) artichokes on a bed of young crisp lettuce. Pour oil off mushrooms and heap them on the artichokes. After this, sprinkle lightly with paprika. Serve with either a quarter of lime or lemon and hot salted wafers. — Mrs. Russell Engler. Fruit Cocktail 1 can pineapple, diced 1 cup orange cut in cubes 1 cup pears 1 bottle Maraschino cherries

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