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RAWLING'S MIXED DRINKS
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reputable dealer is the best authority
in the matter of your special require
ments. When only a small quantity
of table wine is kept in the home it
is better to get it ready bottled, either
pints or quarts. Many people, how
ever, prefer to do their own bottling,
for buying in bulk is more economical.
The advice in No. 150 will simplify
the work.
Red table wine, claret, Zinfandel,
Burgundy, Chianti, etc., should never
be iced; in fact, the bottles should be
taken from the cellar and brought to
a warm kitchen an hour or two before
serving. Only in this way can the full
flavor of the wine be obtained. White
table wine, such as Hock, Chablis or
Sauterne should come to the table
about cellar temperature.
With the coffee good cognac brandy
or rum is served. A simple method
of preparing either of these liquors,
when it is desired to moderate the
alcoholic strength, is to burn it previ
ously (see No. 115) and bring to the
table with the coffee in a very small
decanter. Kirschwasser may be