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T.HE ART OF DRINKING
•
·THE OLD ARMY
2 parts gin
1 part Italian Vermouth
For each shaker full, the peel of two
lemons and one orange
Put a pickled onion in each glass.
To a package of
Philad~phia cream cheese add 1 heaping
tablespoon of prepared horse–
radish and crumple in six strips
of crisp bacon. Mix together
and spread on toasterette crack–
ers. Garnish
with
c h o p p e d
parsely.
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