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THE
ART
OF DRINKING
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.
r
31
J