1930 The Art of Drinking What and How by Dexter Mason

THE

OF DRINKING

ART

GREEN AGATE

1 part gin 1 part creme de menthe 1 part cream Frappe thoroughly and serve at once--a mint leaf on top of each glass.

Saute in a tablespoon of butter 1 cup of minced lean ham, one minced onion, one minced green pepper, one clove of garlic and a peeled chopped tomato. Let this stew slowly until dry. Spread on saltines, dredge with parmesan cheese and' bake for 5 minutes.

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