1934 Cocktail Bill Boothby's World Drinks and how to mix them

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BOOTHBY'SWORLDDRINKS

rules agree that all whites should be served at "cave" tempera ture, about 50 degrees, but never iced. To attain this coolness the white wines may be placed in a refrigerator about two hours before service, but should be on the table before the guests are seated. By these same rules, reds are served with heavy soups, red fish, wild game, roasts or steaks and cheese. Reds must be served at room temperature and, if placed upon the table about two hours before service, they will be at their best. Like white wines, if two or more reds are selected, the lightest should be served first. Champagne may be served at all courses, or may be de ferred until dessert. It should be thoroughly chilled, but not iced, and be poured into the hollow-stemmed, saucer type of glassware. Sherry, either straight or with bitters, etc., is the preferable prelude, as a cocktail, to a wine dinner. It should be served natural, without cooling. However, a mild cocktail of the dryer sort is used to a great extent in American homes. Port and other sweet wines are useful with cheese as after- dinner drinks or in the afternoon, or evening, with cakes. They should be served without cooling. Cognac is most favored served either in the small-black coffee or with it. It should not be chilled. Liqueurs, such as Cointreau, Benedictine, Apricot Brandy, etc., are served immediately following dinner. These are served in liqueur glasses which have been filled with shaved ice and a half straw served with each. Service of these, as well as Cognac, should be from the kitchen. General rules for service of any wine follow: All whites should be chilled. All reds should be at room temperature. No corks should be pulled except at table. Pouring begins when the first course is on table, after which it precedes, by a few moments, each oncoming course.