How To Make Fruit Cocktails
From Dainties by Sarah Tyson Rorer, 1912. Section 3 of 67.
Orange and Rose Cocktails
Cut three nice oranges into halves; scoop out the pulp and remove the white membrane, leaving the shells clean. Wash and place them on the ice. To the pulp add three level tablespoonfuls of powdered sugar, and stand it also on the ice or in a cold place. At serving time add to the pulp a cupful of mashed rose petals and a tea-spoonful of rose water. Fill the shells, put a tablespoonful of shaved ice in the center of each, dish on dainty paper mats or ferns, and serve at once.
Violet Cocktails
Peel one very ripe banana, slice and cut each slice into halves; add, cut into halves, a quarter pound of candied or maraschino cherries. Cut three nice oranges into halves; scoop out the pulp; add it and the juice of half a lemon to the other ingredients. Stand on ice. Prepare the orange shells as in the preceding recipe. At serving lime fill the shells, garnish the top with candied violets, dish on sprays of maidenhair, and serve.
Orange cups filled with sliced strawberries make strawberry cocktails.
Apple Cocktails
Cut a slice from the stem end of nice red apples, scoop out the flesh, leaving a thin wall. Cover both flesh and shells with cold water to prevent discoloration. Pare and grate a small, very ripe pineapple. Put it on ice. At serving time add to it four table-spoonfuls of powdered sugar, and the apple flesh cut into blocks; fill the shells, dish on paper mats, and serve.