cracked ice in the bottom of each shell; fill with the pulp, mixed
thoroughly with powdered sugar and a little sherry, if desired; and
place a maraschino cherry or bit of bright-colored jelly in the centre
of each. Lay on paper doilies or surround with bits of asparagus fern.


AMBROSIA

Fill glass with alternate layers of sliced orange and cocoanut; cover
with powdered sugar and place a maraschino cherry on the top of each.


PEACH COCKTAIL

Fill the glasses with sliced peaches; cover with orange or lemon juice;
sweeten to taste; add a little shaved ice and serve.

Apricot and cherry cocktails may be made in the same way.


RASPBERRY COCKTAIL

Mash a pint of ripe, red currants; strain them through cheesecloth; pour
the juice over a pint of red raspberries and set on the ice to chill. At
serving time sweeten to taste and pour into the glasses, putting one
teaspoon of powdered sugar on the top of each.


PINEAPPLE AND BANANA COCKTAIL