1917 The Reminder by Jacob A. Didier (5th edition)

way is to take a small napkin, fold It into a V shape. After the drink is made place it around the glass, pin it and serve. It prevents soiling the gloves when enjoying the above beverages. Punches, bowls and cups made and served without ice in the punch bowl, may be cooled by taking a metal dish or tub, placing punch bowl inside of this, and fill space between the bowl and dish with fine ice; decorate top outside of.bowl with fruit. Serve champagne very cold—the dry colder than brut. Whiskey can be served cold, but brandy loses its bouquet if chilled. Cordial drinks are prepared with great care so as to have each cordial show separately when placed before the customer. Each cordial may be dropped from the end of a spoon to prevent intermingling. Wines are not alone a mere luxury, but are best known for their fra- gmnce, richness of flavor, and me dicinal-tonic properties for invalids, and are excellent for luncheon and dinner purposes, especially wines of the highest merit: fine old Port, Sherry, Burgundies, Clarets, Moselle, Sautemes, Maderia, and pure domes tic Wines and Champagnes. Claret, Burgundy, Sauteme and Bordeaux wines must be handled with great care. They should be kept in a temperature of 60 to 70 degrees in a horizontal position, and in serv-