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152
What Shall We Drink?
Buffet luncheons are quite popular, with a trayful of
tasty cold meats,tiny sandwiches, canapes, etc., to be either
passed around or set upon a table covered with one of those
bright decorative tablecloths of peasant design, letting the
guest select at wiU. In fact,the latter method is preferred,as
the passing of a large tray is awkward,to say the least, and
there always is more or less embarrassment for the guest
trying to decide what to select from the variety.
This volume is not strictly a menu book. I might, how
ever, suggest a few nice hght luncheon accompaniments to
have with yonr beer, such as pumpernickel sandwiches of
various kinds, thinly cut and sliced into dainty lengths or
triangles; eggs in any form, scrambled, fried, boUed or
omeleted; fried fish, roe, crab meat cracker sandwiches,
stuffed baked tomatoes, salted or dried or smoked fish,
sardines, cold meat cuts, various salads, bacon sandwiches,
boned chicken. Chili con came,crackers and cheese, or other
similar dainty refections.
"Between snacks" are delightful in the afternoon and I
suggest various canapes, relishes, crackers and cheese,
pretzels, or tiny sandwiches to munch with the beer.
For the bridge game, afternoon or evening, it might be
enjoyable to serve a cheese platter, sandwiches, caviar,
stuffed celery, pigs in blankets, cheese in blankets, or cold
meat slices with crackers or thin bread.
For a light supper of the informal type, you might serve
cold cuts, hot chicken, kidney stew, oysters (stewed or fried)
rarebits(or rabbits),lobster a la Newbrng,chicken a la King,
eggs in any style, omelets of various types, frankfurters,
curried dishes, any sea food,ragouts or Chili con carne.
More formal dinners are discussed in Chapter XIV,
"Foods to Serve With Liquors and Wines," You will find
this chapter exceptionally informative and worth consulting,
both as to the serving of a "perfect meal" as gathered from
several experts and for suggested dishes to serve your guests.
I cannot dismiss this chapter on beer (and ales) without
some reference to their nutritive qualities.
Beers and ales contain phosphates, potash and other
mineralsaltsin addition to proteins,sugar and alcohol. These