1933 Here's How by George A Lurie

DIRECTIONS

Non Vintage wines—serve at a temperature of 32 degrees. White Burgundies—serve at a temperature of 50 degrees. Red Burgundies—serve at a temperature of 65 degrees. Moselle wines—serve at a temperature of 45-50 degrees. Sauternes—serve at a temperature of 42 degrees. All table wines should be served room temperature. WHEN TO SERVE BEVERAGES Appetizers—Pale Dry Sherry with bitters, Vermouth, Dubonnet or cocktail. With soup—Sherry wine. With fish—Rhine wine. Moselle, Sauternes, White Burgundy. Entree—Light Claret. Roast—Claret or Red Burgundy. Game—Champagne. Pastry—Maderia. Cheese—Port wine.

Fruit—^Tokay, Malaga, Port wines. Coffee—Cognac, Liqueurs, Cordials.

If you do not possess all of the ingredients called for in a recipe, it is not unwise to experiment, but it is not always to the best advantage. Necessity is the mother of invention and has often been the basic secret of many a delightful mixed drink.