NORMANDY FRUIT COCKTAIL
1/2 cup granulated sugar
1/4 teaspoon ground cloves
1/2 cup water
3/4 cup port wine
1 cup melon balls
1 cup sliced, seeded Tokay grapes
1 cup sliced bananas
Combine sugar, cloves, and water and bring to a boil. Boil 5 minutes.
Cool; add wine and pour over melon and grapes and place in refrigerator for several hours. Add bananas just before serving. Serves 4 to 5.
CANTALOUPE SALAD COCKTAIL
1 cantaloupe
1 cup honeydew melon cubes
2 fresh peaches, sliced
1 cup Tokay grapes, pitted and cut in halves
1/4 cup fruit French dressing
Have all ingredients thoroughly chilled. Pare cantaloupe and cut into 8 wedges. Combine remaining ingredients.
Arrange 2 cantaloupe wedges on each salad dish to form circle or oval. Fill centers with salad mixture. Serves 4.
HONEYDEW MELON COCKTAIL
Cook 1/2 cup sugar and 1/3 cup water 5 minutes; cool and add 2 tablespoons each of lemon, lime and orange juice. Pour over chilled melon balls.
PEACH COCKTAIL
2 1/2 cups diced, fresh peaches
1 tablespoon lemon juice
2 tablespoons sugar
Chilled ginger ale
Fresh mint
Combine peaches, lemon juice, and sugar. Fill fruit cocktail glasses. Add 1 to 2 tablespoons ginger ale to each glass. Garnish with sprig of mint. Serves 4.
PEAR-MELON COCKTAIL
4 ripe Bartlett pears
1/2 cantaloupe
1 7-ounce bottle ginger ale
Sprigs of mint
Cut pears with a sharp paring knife into sixths or eighths. If cocktails are to be held a short time before serving, dip pear slices in lemon juice. Cut melon balls with ball cutter or measuring spoon.
Allow about 1/3 cup melon balls per serving. Arrange finger slices of pear in cocktail or sherbet glasses. Place melon balls in center and pour ginger ale over all. Garnish with mint. Serves 4.
All rights reserved © Robert Falk, 2005
1950s Food
Mary Martin Mcbride Encyclopedia of Cooking - 1959