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Hostesses who have handsome grapefruit glasses, cut the pulp
in large pieces, cover it with sugar and maraschino cherries or pieces of
ginger, and heap it in the small inner glass. The outer one is filled with
shaved ice.
Grapefruit salad is an excellent digester at the close of a
heavy meal. It is better with French dressing than with mayonnaise, and should
be marinated for at least half an hour before serving. Ices and sherbets of
grapefruit are delicious. The use of halves of grapefruit as receptacles for
oyster cocktails is by no means a new idea, and yet it is one of those unique combinations
of flavors that can not be too widely known.
To prepare the grapefruit for this purpose the cook has to
remove the seeds and core, and then, having filled the center with small, raw
oysters, dress them, as for a cocktail, with tomato ketchup, grated horseradish,
tobasco sauce, etc., without, of course, the use of lemon, for the pulp of the
fruit itself will impart all the acidity required.
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