1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

CAVIARE (with)

Anchovy Paste, 40 Celery Hearts, 12 Eggs, Chopped, 30 Onion Toast, 15 Pastry, 36

CHEESE CANAP~S

Cottage Cheese and Nuts, 5 Cream Cheese and Celeryseed, 47 Cream Cheese and Chutney, 35 Cream Cheese and Horseradish, 2 Cream Cheese, 27 Cream Cheese and Raspberry Jam, 60 Parmesan Cheese and Ham, 43 Parmesan and Sour Cream, 41 Roquefort Cheese and Celery, 48 Roquefort Cheese and Walnut Catchup, 39 Snappy Cheese, 54 Snappy Cheese Rolls, 37 Swiss Cheese and Dill Pickles, 9 Straws, 13 Edam Cheese, 14 English Stilton, 8

CHICKEN, CHOPPED, 53

CLAMS, MINCED, 24