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Food Recipes
~HE
recipes which follow are not spe–
~
cifically classified for serving with any
particular kind of drink. One's own
taste will in most instances be a sufficient guide
to the :fitness or desirability of food and drink
combinations. Only the sweets may confuse
or confound. Few recipes for sweets are
given, as sugar with alcohol is like carrying
coal to Newcastle. Fruits or cakes may be
served with sweet wines without hazard; with
hard or "dry" drinks the sweets · should be
avoided.
Canapes and Hors d'oeuvres
(Pronounced
OR DER)
Bread is the usual base for the canape. The
bread should be sliced thin, cut in small pieces
in shapes to suit, dipped
in
melted butter and
toasted or browned in the oven. Small crack–
ers may be used as a substitute for toast. Cov–
ering the base with the desired food completes
the canape.
Canapes may be used as a first course to
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