1911 Beverages de luxe

quickly. As a gênerai ru le, ail Champagne» are served too coid in the United States. Rhine wines, Moselle, Sauternes and White Burgundies sliould be served at a température of abont forty degrees. The quality of the wines, however, sliould be taken into considération when being chilled. Light-bodied wines, as a rule, have a good deai of acid, which, through having the wine too cold, becomes very pronounced. Clarets and Bur- gundies sliould be well rested before attempting to serve theni and sliould be carefully decanted. Ail improving wines continue to precipitate their tartar, tannin, etc., forming a crust on the lower side of the bottle, which, when mixed up with the wine, renders it bitter and unwholesome. Clarets should be served at température of room in which meal is served. Burgundy, the richest of ail natural wines, should be served at 65 degrees. In the serving of beverages with a dinner, I do not altogether ap- prove of the largely prevailing habits. By saying this I especial- ly refer to appetizers. Dry Sherries, Vermouths and Bitters are unquestionably the best appetite producers. With Sea Food, serve either Moselle, Rhine Wine or White Burgundy. With soup, Dry Sherry or Madeira.

With entrée, a light, but sound, Claret. With roast, Burgundy or Château Claret. With game, Vintage Champagne.

With pastry or cheese, Fruity Sherry, Madeira or Port. With Demi Tasse, Cognac, Liquer or the celebrated after- dinner drink, "The Blackstone Comfort."