The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-08-26
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BY Julia Harries Bail.

ing less than regular course din
Ter is appropriate. wines and lqueurs
are an almost Indispensable adjunct.
| According TO the late Pierre Blot. that
postmaster Of Aristology: The laws
Of gastronomy are as precise as those
OF any other science. and mast be obey
"a to obtain the best results In view
| of this fact. 50 emphaticaIly stated by
the famous French chef. a few hints
as 10 how, when and in what 10 serve
the various wines during formal din
nef. may not come aHliss. In plan
ming the menu, the appropriate wines
for each course. and the correct glass
ware for their use, are quite as indi-
| cative Of refined and graceful hospital
| ity as are the delicious viands and ex-
quisite china
! 4 dinner Of ten courses with six
kinds of wine is usually considered
typical of a formal repast. combining
hberality without ostentation. And
| yet. many a less elaborate dinner with
fewer courses. may be made equally
attractive, and fully as satisfactory. II
goes without saying. that with fewer
| courses, fewer kinds of wine are used.
If only two kinds OF wine are served
| sherry should accompany the soup and
| fish courses, and either claret or cham
| payne be brought on with the roast, and
| served throughout the remainder of the
dinner.
For the ten course dinner. cut glass
| goblets filed with water and crushed
ice are placed at the right Of each
plate. about ten or twelve inches from
the edge Of the table. With these are
| grouped sauterne. sherry. rhine wine,
| ciaret, champagne. burgundy and IL
queur glasses. The goblet of water re-
mains in place throughout the dinner,
being refilIed at intervals. NJ. Blot.
| whom we have previously quoted, says
| that no kind of drink, either of water
or wine, should be taken Immediately
before eating.
| First Course. With the oysters.
glass of sauterne is the most appropri-4
ate accompaniment. This should be
served in light green glasses. poured
from native bottles. which have been
| cooled 10 % degrees Fahrenheit, but
never iced. When the oyster plates
are taken away, the sauterne glasses
should also be removed.
Second Course. With the soup, sher-'
~, slightly cooled should be served
from a. decanter. and poured into small
white stem glasses. fiaring slightly at
| the top. The sherry glasses should be
removed after this course.
Third Course With the hors d'oeuv-'
res, which may consist of cold side
dishes. such as canapes. caviar. or
| anchovies. or Of hot dishes. such as
timbles. croustades or bouchees, and
with the
Fourth Course-Of fish, rhine wine
&c TaG
to 50 degrees. and poured into long
stemmed. light green glasses.
Fifth Course. With the entree, cla-
ret is served from a decanter having
handle. and poured into pure white
glasses, never colored. The temperature
Of the claret should be from IS ito IS
degrees. at least thirteen degrees
warmer than other wines.
Sixth Course With the roast cham
payne is served from native bottles, as
cold as possible. but not iced The
usual champagne glasses are saucer
shaped stem glasses. although some
prefer a goblet shape, one size larger
than a claret glass.
Seventh Course. A sherbet. With
this cooling refreshment. regular sher-
bet glasses (smalI glass cups with
handles) are necessary.
Eighth Course. Game with salad
should be accompanied with burgundy.
slightly warm, al 65 or 20 degrees,
served from native bottles in wicker
basket, poured into plain crystal
glasses After the eighth course the
table is cleared for the first time Of
all plates, knives and forks, leaving
only the water goblets, champagne and I
Hqueur glasses before the guests. All
crumbs are carefully swept away. and
dessert spoons and forks laid for the E
Ninth Course The dessert is usually
a frozen pudding or other cold dish.
With this course champagne is the
favorite beverage in every country
After the dessert plates. forks and
sponos are removed. fngerbowl part
~ filled with scented water is placed
before each guest on plate having up
on il a dolly a fruit knife and a nut
pick lif fruits and nuts are 70 be sery-
ed). after the fruits. cognac and Ii
uueurs such as annisette, benedictine.
chartreuse or kummel. are served in
miniature decauters. without handles,
and poured into tiny rhimble-shaped
glasses. which should match the de-
canters. either plain or coIored. cut or
in striking gold effects Creme de
nenthe is served on shaved ice in a
special DDfAt-Sils1kSSG sAez5S- Ao@fA a
highly decorated small decanter either
of white or ccIored glass without &
handle.
Tenth Course. Consists Of black COT
fee served in small after-dinner cups.
After partaking Of q bountifui re-
past. in which all these details have
been observed. one may we'll exclairn
with Iago: Come. come. good wine
Is a good familiar creature, II veil
used ExeIaim 10 more against il.
Sherry. port and madeira are improv-
ed by being decanted several hours be-
fore using. In winter. the decanters
should be dipped in warm water or
warmed.
Al possible care should be taken In
handling and decanting wines in order
not TO disturb the deposit which may
exist IN the bottle. Nearly all wines
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