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ORANGE BLOSSOM COCKTAIL
One-half orange juice
One-half gin
and a dash of grenadine
Fill the shaker half full of very fine ice, add
the liquid and sh.ake until very cold.
With this serve:.
RIPE OLIVES
The olives _must be prepared a day before
using. Place large ripe olives in a bowl, cover
with olive or vegetable oil, add four cloves of
garlic, cover tightly and let stand over night in
the ice box. Drain thoroughly, dump onto a
towel, dry well, and serve in
a
bowel lined with
crisp lettuce leaves.
or
P.ATE DE
Porns
GRAS CA.NAPES
Spread rounds or triangles of toast witl,i pate,
garnish with a curled anchovy and serve.
or
TOASTED CHEESE SANDWICH
MeLt American cheese in a double boiler.
Add Worcestershire Sauce, salt, cayenne, and
finely chopped broiled bacon. Toast triangles
of white bread on one side, spread the fresh
side with the cheese, and toast until the cheese
is a light brown. Serve hot.
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