1930 The Art of Drinking What and How by Dexter Mason

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T H E

A R T

OF DRINKING

THE NEW YORKER

1 part gin 1 part lemon juice 2 tablespoons of orange marmalade White of an egg Shake thoroughly before adding the ice then add plenty of cracked ice and frappe.

Take some fair size gherkin pickles. Cut lengthwise. Scoop out the center meat leaving the pickle-shell. 'Fill this shell with deviled ham, potted tongue, or any well seasoned minced left– overs of meat. Garnish with chopped parsley or watercress.

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