Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-21

Suisse" can't pronounce it for you, but
can tell you how to make it. You take
preserved cherries, and you mix with them
a quantity of tiny bits of bread crust fried
in delicate butter. Then you add gener-
GUS amount of kirschwasser, or cherry
brandy.
After thoroughly mixing, you put the
whole in red Bohemian glass bowl, and
this you place in larger cut-glass vessel,
filling the space between the two with
cracked ice. and wrapping the whole securely
in a blanket for an hour or so before dinner.
If YOU were careful to cool the bowl and its
contents by first putting it in the icebo1,
YOU will succeed in almost freezing this con-
coction. Now comes the manner OF serving.
You dish it out on little plates of red crystal
with long, silver-gilt spoons, having two
cherries in enamel on the handles.
no PUNCH BOWLS.
Imay as we'll tell you that it will be ex-
tremely bad form to display punch bowl
at evening receptions this winter. Hot tea
will be passed around by liveried servant,
but it will not be plain tea. There will be a
generous dash OF arrack and slice of lemon
in each cup. 1t will be sweetened with rock
candy. Take care to have your cups scalded
out with hot water first, SO that tbs tea may
reach your guests boiling hot. 1t must be
slipped slowly, but, ah mel its effects are
divine.
A young man and pretty girl were having
luncheon in fashionable restaurant. In a
cooler by the side of their table was quart
bottle of champagne.
"Very bad form," said the gentleman at
the table with me. "That fellow has his
L. l., ap1 ha fon ha ia
doing the elegant when he orders up quart
of wine"
Nv friend is q connoisseur in wines and
viands, and past master of table etiquette.
made some inquiries concerning the
methods of wine drinking.
"Never in the world order more than a
pint of champagne when with lady," said
he. "If you don't know the lady intimately,
you are assuming that she wants to get dizzy
if you order quart, and if you know her
tastes you assuredly do not wish to recognise
her thirst when it is wholesale one.
ENOUGH IS ENOUGH.
1t is very rare that two people can possi-
bly, drink quart of any one sort OF wine
and enjoy it. Ifa quart of wine is neces-
sary then by all means divide it into pint
| OF claret and let the champagne follow it.
| When you see a young man order a big hllet
of beef covered with mushrooms, steWeC
potatoes and large bottle Of champagne
set him down at once for new figure ir
town or something very fresh in the way o
home product. II you will take notice Of
the gentleman and lady just at our right
YOU will see what scientific eating anC
drinking is. He is lunching one of hi!
many friends. The lady is declassee but she
knows the right thing.
"They had sherry when they sat down
then eggs la cocotte, which is prepara-
ton of truffles and mushrooms, you know,
after which came some white bait with this
graham toast delicately buttered; now they
| are enjoying a very nice dish of sweet
breads pique, and with these they are drink
ing Chateau Yquem, perfect sauterne.
just heard the gentleman order broiled
mushrooms on toast, and with these he and
| the lady will doubtless have each single
| glass OF champagne; following with tiny
bit of Roquefort cheese, toasted hard
cracker and sip of coffee they will have
finished an abundant but not tiresome
luncheon, and will 60 away in a genial
mood and with NO weight on their chests.
INVITING DYSPEPSIA.
"The chap and his girl over there eating
the steak and drinking glass after glass O.
champagne will get up flushed, logy an6
irritable. I doubt if the fellow will wiz
that girl. He has money, L fancy, anc
| during their courtshIp he will stuff her with
heavy meats and iimitless champagne. She
will end, with acute dyspepsia and be will
| become bilious and as a result of these all