Malaga: A wine of high repute. Sweet and powerful. A peculiar flavor is given to it through the addition of a small quantity of burned wine. Marsala: Is a golden wine of most agreeable color and aroma. Sauterne: Is a white Bordeaux, a strong luscious wine, the best known varieties being: Chateau Yquem: Remarkable for its rich and velvety soft- ness. Barsac: Rich and good. Chateau Filhot: Of rich color and good flavor. Chateau Latour Blanche: A white sauterne of exquisite bouquet. Haut Sauterne: Soft and mild. Of good flavor. Vin de Graves: Good and strong. Good aroma and flavor. "Vintage years have much to do with the quality of wines. The best vintage years are as follows: Champagnes: 1892. Rhein and Moselle: 1803. Rurgundv: 1892, 1899 and 1904. Claret: 1898 and 1904. Port: 1890 and 1904. Sherrv: 1882, 1890, 1898 and 1900. 12S A GOOD BOHEMIAN DINNER Sometimes people desire to give a dinner and are at loss as to the proper time to serve wines. The following menu will give some ideas on the subject: MENU Gibson Cocktail Canape Norwegian (Serve these before entering dining room) Artichoke Hearts in Oil Ripe Olives Celery Amontillado Sherry Oysters on Half Shell Bisque of Ecrevisse Chablis, or White Sauterne Sand-dabs Edward VH Sliced Cucumbers, Iced Escargot Francais Chateau Lafitte Cassolette of Terrapin, Maryland Romanee Tagliarini des Beaux Arts Punch Pistache Cigarettes Alligator Pears with Cumquats, French Dressing Chicken Portola Creamed New Potatoes Coffee Royal Krug Private Cuvee Brut Celery Victor French Peas Zabaione Reina Cabot Grand Marnier Cigarettes 129 A FEW RARE RECIPES In our travels through Boliemia it has been our good for- tune to gather hundreds of recipes of new, strange and rare dishes, prepared by those who look farther than the stoking of the physical system in the preparation of foods. Some of these are from chefs in restaurants and hotels, some from men and women of the foreign colonies and some from good friends who lent their aid in our pleasurable occupation. That we can- not print them all in a volume of this size is our regret, but anotlicr book now in preparation will contain them, together with other talks about San Francisco's foreign quarters. From our store we have selected the following as being well worth trying: 0\I0\ ^"* ^^^^ large onions in large pieces and SOUP P^* them in six ounces of butter with pep- per and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoon- fuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup. CREOLE Take two young chickens, cut in pieces, ✪ Italian Salad

AI-modernized reading of the original text

Malaga: A wine of high repute. Sweet and powerful. A peculiar flavor is given to it through the addition of a small quantity of burned wine. Marsala: Is a golden wine of most agreeable color and aroma. Sauterne: Is a white Bordeaux, a strong luscious wine, the best known varieties being: Chateau Yquem: Remarkable for its rich and velvety softness. Barsac: Rich and good. Chateau Filhot: Of rich color and good flavor. Chateau Latour Blanche: A white sauterne of exquisite bouquet. Haut Sauterne: Soft and mild. Of good flavor. Vin de Graves: Good and strong. Good aroma and flavor. "Vintage years have much to do with the quality of wines. The best vintage years are as follows: Champagnes: 1892. Rhein and Moselle: 1803. Burgundy: 1892, 1899 and 1904. Claret: 1898 and 1904. Port: 1890 and 1904. Sherrv: 1882, 1890, 1898 and 1900. 12S A GOOD BOHEMIAN DINNER Sometimes people desire to give a dinner and are at loss as to the proper time to serve wines. The following menu will give some ideas on the subject: MENU Gibson Cocktail Canape Norwegian (Serve these before entering dining room) Artichoke Hearts in Oil Ripe Olives Celery Amontillado Sherry Oysters on Half Shell Bisque of Ecrevisse Chablis, or White Sauterne Sand-dabs Edward VH Sliced Cucumbers, Iced Escargot Francais Chateau Lafitte Cassolette of Terrapin, Maryland Romanee Tagliarini des Beaux Arts Punch Pistache Cigarettes Alligator Pears with Cumquats, French Dressing Chicken Portola Creamed New Potatoes Coffee Royal Krug Private Cuvee Brut Celery Victor French Peas Zabaione Reina Cabot Grand Marnier Cigarettes In our travels through Boliemia it has been our good fortune to gather hundreds of recipes of new, strange and rare dishes, prepared by those who look farther than the stoking of the physical system in the preparation of foods. Some of these are from chefs in restaurants and hotels, some from men and women of the foreign colonies and some from good friends who lent their aid in our pleasurable occupation. That we cannot print them all in a volume of this size is our regret, but another book now in preparation will contain them, together with other talks about San Francisco's foreign quarters. From our store we have selected the following as being well worth trying: 0\I0\ ^"* ^^^^ large onions in large pieces and SOUP P^* them in six ounces of butter with pepper and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoonfuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup. CREOLE Take two young chickens, cut in pieces,

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