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Grapefruit Cocktail
And Other Grapefruit Recipes

The following recipe was transcribed ver batim from 

The Daily Picayune

New Orleans, Louisiana

February 22, 1912

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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Don't forget to buy Tabasco sauce for this one!

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