HUITRES such as Niersteiner, Hocheimer, Rudes- So if Q^^^*"^^^' Bordeaux wn'nes such as Sauternes, Haut Sauternes, Barsac, Graves, etc., and white Burgundy or Chablis, are en regie. POTAGES Sherry is the favored wine with soup the world over. Madeira is equally correct, although not so universally used. Of sherry, Amontillado is the most popular brand — the rarest wine of Sunny Spain. AUX White wines still — but of the heavier vari- POISSONS ety, are served w^ith soup at large affairs, but at small dinners it is quite correct to keep the sherry, or even the wine that was served with the oysters. Johannisberger Cabinet, Steinberger Cabinet, etc., are favorite heavy white wines, but there are half a score of other varieties quite as good. ENTREE Claret, such as S.t. Julien or Medoc, Chi- Oy anti, or one of the minor Chateau brands, REMOVES ag Chateau Lafitte, are the proper accom- paniment to the entree course. GAME With the game. Burgundy (red) such as Pommard, Chambertin, or Barbera Spumante or Bra- chetto Spumanti, should be served. DESSERT While here it is scarcely customary to serv^e wines with dessert, other than champagne, at a very formal dinner one may order old red wines, such as Chateau Larose 1874, Port, still white wines such as Chateau Yquem, Italian wines such as Lachrima 163 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 A BACHELOR'S CUPBOARD Correct Wines for all Occasions posit, and this when shaken injures both taste and ap- pearance of wines. If a host's wine will not stand de- canting, then he would better not serve it. When claret is the one wine at dinner, it is served with the course after the fish, whatever it may be. Claret is too acid a wine to go well w^ith sea-food of any description. Neither claret nor Burgundy contains sufficient alco- hol to keep its flavor more than twenty-four hours after decanting.

AI-modernized reading of the original text

HUITRES such as Niersteiner, Hocheimer, Rudes- Bordeaux wines such as Sauternes, Haut Sauternes, Barsac, Graves, etc., and white Burgundy or Chablis, are en regie. POTAGES Sherry is the favored wine with soup the world over. Madeira is equally correct, although not so universally used. Of sherry, Amontillado is the most popular brand — the rarest wine of Sunny Spain. AUX White wines still — but of the heavier vari- POISSONS ety, are served w^ith soup at large affairs, but at small dinners it is quite correct to keep the sherry, or even the wine that was served with the oysters. Johannisberger Cabinet, Steinberger Cabinet, etc., are favorite heavy white wines, but there are half a score of other varieties quite as good. ENTREE Claret, such as S.t. Julien or Medoc, Chi- Oy anti, or one of the minor Chateau brands, REMOVES ag Chateau Lafitte, are the proper accompaniment to the entree course. GAME With the game. Burgundy (red) such as Pommard, Chambertin, or Barbera Spumante or Brachetto Spumanti, should be served. DESSERT While here it is scarcely customary to serv^e wines with dessert, other than champagne, at a very formal dinner one may order old red wines, such as Chateau Larose 1874, Port, still white wines such as Château Yquem, Italian wines such as Lachrima Correct Wines for all Occasions Christi, Spanish wines such as Malaga, Swiss champagne, 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. Chartreuse, Benedictine, Curagao, cremes of various flavors, brandies, "Forbidden Fruit," Amer Picon, 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 invariable, 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 matchbox 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 iswith any rich dish served in this fashion. The finest Hungarian Tokay servedwith sweet biscuit is the correct wine to serve after an evening of cards, where it is not desirable to serve anything more substantial. It is a fad w^ith some people to pour old wines directly 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- Correct Wines for all Occasions posit, and this when shaken injures both taste and appearance of wines. If a host's wine will not stand decanting, then he would better not serve it. When claret is the one wine at dinner, it is served with the course after the fish, whatever it may be. Claret is too acid a wine to go well with sea-food of any description. Neither claret nor Burgundy contains sufficient alcohol to keep its flavor more than twenty-four hours after decanting.

A bachelors cupboard