1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Correct Wines for all Occasions The nouveau rich-e from the mining camp or the oil districts often blows into town with the one idea of spending money, and spending it on champagne. Whether it is sweet or dry does not particularly matter to him, so long as it is cham- pagne. Indeed, in England and in some places on the Conti- nent one often sees champagne alone served at a dinner, but it is better on general principles to carefully select at least one other wine to precede the champagne — in- deed, two wines would be better. " As a man drinks, so he is," runs an old proverb. A discriminating taste in wines is easily acquired, and custom has laid down a few rules that are easily mas- tered in practice. Strictly correct service is that which offers with each course a wine which will harmonize in flavor and strength, leading the palate gently from course to course, and bringing out agreeably the value of each succeeding wine. during a dinner.

'^ Thirst makes wine out of water/* *' Run and read: "

The cocktail

APERITIF

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America — Manhattan or Martini being most in favor. In England one does not usually consider this com- mencement necessary, but on the Continent old Ma- deira, very dry sherry, vermouth, or Fernet are offered as an " avant diner." 162