Seafood Cocktail Sauce is easy to
prepare. For convenience sake, I have pur-
chased it already made, but outside this
last-minute rush use, I have never really
seen the need to stock up on it. Yet, there
is always that one exception and the one I
have just discovered is it. Seafood Cock-
tail Sauce by E. Waldo Ward is now on
my pantry shelf to be used regardless of
how much time I have.
The success of any recipe for such a con-
diment depends much upon the strength of
the horseradish and/or Tobasco, and
whether it contains either regular ketchup
or chile sauce. But putting together a ren-
dition equal to E. Waldo Ward’s would
require a bit more expertise, time and
money than called for in any basic for-
mula. You would have to amass water-
melon rind, cabbage, celery, and onions in
addition to the usual ingredients. And I
would imagine the superiority of Mr.
Ward’s sauce is also due in part to the use
of a tomato puree in place of the ubi-
quitous ketchup.
No matter if you ordinarily prefer ex-
perimenting on your own with cocktail
sauces or are on the search for first-class