1931 Shake'em Up a Practical Handbook of Polite Drinking (3rd printing)

The mixture also makes a good cracker spread. or SARDINE SANDWICHES Mash boned and skinned sardines to a paste. Add an equal amount of hard-boiled egg yolks, which have· been put through a sieve. Season with salt, ~ayenne ~nd a few drops of lemon juice. Make moist with melted butter. Spread between slices of thin buttered bread. Cut in thin strips and serve. GRAPEFRUIT JUICE COCKTAIL One part grapefruit. juice (a fifteen-cent can is as good for this purpose as fresh fruit and makes eight cocktails) One part gin I I and two teaspoons of Grenadine Shake until very cold and pour. This is prob– . ably the easiest of all cocktails to make, is very pleasant to take and is exceedingly potent. With this serve: UuCKEN LIVER CA.NAPE Cook one-half pound of chicken livers (fresh or tinned) very gently, in butter, for five min- _ ................ - ............. - .................................... ._ ............ [ 25)