1930 The Art of Drinking What and How by Dexter Mason

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THE ART OF DRINKING
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GIN COCKTAIL
1 part gin
1 dash Curar;ao
1 dash Angostura bitters.
Wrap some giant stuffed
olives with strips of bacon. Se–
cure the bacon with a toothpick.
Drop in hot deep fat, and fry
until the bacon is crisp. Powder
with pulverized peanuts and
serve.
Cheese straws are good
with this. (Use canape pastry
recipe on page 74.) Sprinkle
with equal parts grated Ameri–
can and parmesan cheese-cut in
strips and bake in a hot oven.
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