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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-