1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

WHEN TO SERVE BEVERAGES

With appetizers, hors d'oeuvres, canapes and antipasto:

any cocktail may be served, but a Martini or Manhattan is

more popularly used.

With soups; dry Sherry or Madeira.

With oysters and fish: Rhine wine. Moselle, Sauternes or

White Burgundy.

With entree: light Claret.

With roast: Chateau bottled Claret or Red Burgundy.

With Game:Vintage Champagne.

With desserts: Sauternes Yquems.

With Pastry: Rich Madeira.

With Cheese: Port.

With fruit: Tokay.

With coffee: Cognac,liqueurs or cordials.

With buffet luncheons or suppers: Cocktails, highballs and

beer.

For afternoon card parties: Cocktails, highballs and wine

punches.

Here's to the sparkling wine;

Here's to your sweetheart and mine;

May he befaithfuland she be true.

Say,"I'd leave my happy homefor you."

Here's to beefsteak when you're hungry,

Clysmic when you are dry.

Greenbacks when you are busted.

And heaven when you diet

Here's to the girlthat's good and sweet

Here's to the girlthat's true;

Here's to the girlthat rules my heart...

In other words. Here's to You.

May we never havefriends who like shadows.

Keep close to us in sunshine.

Only to desert us on a cloudy day or in the night.

The good die young...

Here's hoping thatyou may live to a ripe old age.

Love is a vessel of delicate mould.

Must be guarded with care never ending.

The treasure it holds is a treasure untold.

But when broken,it's passed beyond mending.

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