164 / 214
A
BACHELOR'S
CUPBOARD
Correct
Wines
for
all
Occasions
Chrlsti,
Spanish
wines
such
as
Malaga,
Swiss
cham-
pagne,
or
the
old
wines
of
any
country
preferred.
CAFE
With
the
coffee
come
the
liqueurs,
in
which
there
is
as
wide
a
range
as
in
biscuits.
Char-
treuse,
Benedictine,
Curagao,
cremes
of
various
flavors,
brandies,
*'
Forbidden
Fruit,"
Amer
Pigon,
and
two
score
more
may
be
chosen
from
at
discretion.
•In
France,
Amer
Pigon
or
plain
cognac
burned
on
sugar
are
most
commonly
used
—
^when,
of
course,
absinthe
is
not
substituted.
In
smart
houses
the
custom
of
serving
liqueurs
with
coffee
in
the
drawing-room
after
dinner
is
almost
inva-
riable,
but
in
small
establishments
the
coffee
is
often
served
at
table
w^ith
the
cognac
or
liqueurs.
Frequently
brandy
is
served
alone,
and
is
passed
on
a
silver
tray
in
a
special
decanter
with
silver
top
and
a
silver
match-
box
lying
beside
it.
For
occasions
other
than
dinner,
the
serving
of
wine
is
entirely
a
matter
of
taste.
With
little
suppers
where
there
are
such
dishes
as
terrapin,
a
very
fine
quality
of
Madeira
is
delectable,
as
it
is
with
any
rich
dish
served
in
this
fashion.
The
finest
Hungarian
Tokay
served
with
sweet
biscuit
is
the
correct
wine
to
serve
after
an
evening
of
cards,
where
it
is
not
desirable
to
serve
any-
thing
more
substantial.
It
is
a fad
w^ith
some
people
to
pour
old
wines
di-
rectly
from
the
bottle,
that
the
guests
may
appreciate
what
they
are
drinking.
This
is
not
advisable,
as
wines
old
in
bottle
always
form
a
great
deal
of
de-
164