1934 What Shall We Drink by Magnus Bredenbek

152 What Shall We Drink? Buffet luncheons are quite popular, with a trayful of tasty cold meats,tiny sandwiches, canapes, etc., to be either passed around or set upon a table covered with one of those bright decorative tablecloths of peasant design, letting the guest select at wiU. In fact,the latter method is preferred,as the passing of a large tray is awkward,to say the least, and there always is more or less embarrassment for the guest trying to decide what to select from the variety. This volume is not strictly a menu book. I might, how ever, suggest a few nice hght luncheon accompaniments to have with yonr beer, such as pumpernickel sandwiches of various kinds, thinly cut and sliced into dainty lengths or triangles; eggs in any form, scrambled, fried, boUed or omeleted; fried fish, roe, crab meat cracker sandwiches, stuffed baked tomatoes, salted or dried or smoked fish, sardines, cold meat cuts, various salads, bacon sandwiches, boned chicken. Chili con came,crackers and cheese, or other similar dainty refections. "Between snacks" are delightful in the afternoon and I suggest various canapes, relishes, crackers and cheese, pretzels, or tiny sandwiches to munch with the beer. For the bridge game, afternoon or evening, it might be enjoyable to serve a cheese platter, sandwiches, caviar, stuffed celery, pigs in blankets, cheese in blankets, or cold meat slices with crackers or thin bread. For a light supper of the informal type, you might serve cold cuts, hot chicken, kidney stew, oysters (stewed or fried) rarebits(or rabbits),lobster a la Newbrng,chicken a la King, eggs in any style, omelets of various types, frankfurters, curried dishes, any sea food,ragouts or Chili con carne. More formal dinners are discussed in Chapter XIV, "Foods to Serve With Liquors and Wines," You will find this chapter exceptionally informative and worth consulting, both as to the serving of a "perfect meal" as gathered from several experts and for suggested dishes to serve your guests. I cannot dismiss this chapter on beer (and ales) without some reference to their nutritive qualities. Beers and ales contain phosphates, potash and other mineralsaltsin addition to proteins,sugar and alcohol. These