1930 The Art of Drinking What and How by Dexter Mason

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T.HE ART OF DRINKING

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·THE OLD ARMY

2 parts gin 1 part Italian Vermouth For each shaker full, the peel of two lemons and one orange Put a pickled onion in each glass.

To a package of Philad~phia cream cheese add 1 heaping

tablespoon of prepared horse– radish and crumple in six strips of crisp bacon. Mix together and spread on toasterette crack– ers. Garnish with c h o p p e d parsely.

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