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S a good host, whatever you do for Your Christmas guests, give first attention to the drinking schedule. The proper drinks, at the right times, can often take the place of other as- sorted games.
As a champion sitter myself. I would rather see twenty-nine bot- tles sitting on the shelf than eighteen rises in the ring.
Others have different tastes, FII admit, and you have to look sout for them also.
If your guest arrives in mid- afternoon, he is probably tired. anything more Before doing there should be a hand-shake and a slight sit-around. I've found a pleasant compromise for this period in a long glass of ver- mouth, ice and charged water. dressed with mint or without. This is a slight pick-up and leaves you in no danger. Whisky is too stiff for a start and too, when
start
routine you
on that you usually like to continued unt dinner.
Later there is a swell
excuse
7 for a bowl of some sort or a sau— » terne cup. One of the easiest of the latter is as follows:
Slice some peaches and apri- cots (twice as many of the form- er) add a little brandy, cover with sugar and let stand for a few hours. When ready to serve put the mixture in a bowl or pitcher and pour
sauterne and charged water. lee slightly so as not to weaken the drink.
over
A simpler light drink is Rhine wine and seltzer, mixing in a pitcher with ice.
A variant of the above is to add a wine glass of dry sherry to the mixture, the juice of a lemon and a few slices of cucumber: Sugar can be added or not as the taste decides.
If the girl friends have come along and prefer a bit of hot gos- sip or bridge, you can serve harmless afternoon tipple made with lemon or orange water ice.
Float the ice în a bowl of white wine and charged water. The ice melts enough to cool the liquid and contribute the flavour.
Before dinner, cocktails are certainly indicated. The mark of the host is his cocktails. You might assume that anything as commonly used as the cocktail would be fool-proof. But the facts are against you. I recent- ly read a survey conducted by a hotel magazine. The two cock- tails most in demand in America were the Martini and the Man- hattan. And yet these two, ac- cording to the answers to ques- tionnaires were made in dozens of different ways. Only in the largest cities was there any sort of standardisation. I have even found, at a tea given by a host of repute, cherries in a Martini. It's not the offence against de- cency that hurts, it's the stomach.
DRINK
4)
RICKSHA
BRAND
TEA
CHINA MAIL CHRISTMAS SUPPLEMENT
Christmas Cheer
The best Martini is the kind served in France or on the French boats.
The dry Martini is not one- third French vermouth and two- thirds gin (dash of femon peel.
ON KEEPING
THE
dr. Martini Sticklers, however, insist that a small pickled onion be used in lieu of the olive when you use absinthe..
The Manhattan is also often abused. I like Manhattans that desert the formula and use only one-fourths rye. The serving of old-fashioneds at cocktail time, is coming along rapidly. This makes it easier as the taste of the rye remains above the garnishing of fruit. (Slice of orange, slice of lemon, stick of pineapple, cher-
WEEK-END iy.) To abet this, use a lump of
UP
olive, etc.) but une-sixth French vermouth and Sve-sixths gin. Some insist on a little Italian ver- mouth with the French but that throws it back on the sweet side and makes something else again. For spirited occasions a few drops of Pernod. Oxygene, or ab- sinthe, adds just the touch to the
ice and no mineral water or soda. Also beware of bitters. A drop too much ruins a drink.
Unless you are a connoisseur, or have a fabulous cellar, follow • the simple course for dinner. During warmer days Alsatian wines are an agreeable change from the white Bordeaux with the earlier courses. You can also with good taste lean over to the white side for most of the meal unless you have a specially heavy
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meat entree. It would be dif- ficult to find fowl that did not go down well with Pouilly-Fuisse, or
the reds you can steer an easy Course
with the Pommards. Chambertins or Corton...
a Meursault. If you insist on
Many a good dinner has been spoiled by a thoughtless dessert. When the gourmets have a spe- zial exhibition they run from des- sert as you would from an insur- ance salesman. The perfect meal ends with cheese, if you serve. the full complement of wines.
Be chary of sweets except that contained in fruits, stewed or in their natural state. I have eaten a perfect meal, only to be thrown by a bit of chocolate sauce sneak-- ed under the dim lights of a res- taurant. If you serve cordials match them with the entremet. Brandy with the black coffee meets with little opposition. Be- fore the men join the ladies, you can safely offer them a creme de menthe.
SOME CHRISTMAS DONT'S
DOS
ONT bother to light the Christmas-pudding just be- cause you think that will make it less heary. If you are deter- mined to light it, however, don't use petrol. It spoils the flavour.
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Don't kiss every giggle under the mistletoe in the darkness of the hall. A giggle has no age- limit and you don't want to waste 2 film-kiss on your Cousin Tabitha, do you?
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Don't play "Postman's Knock” unless you are prepared to risk your best girl receiving two parcels, three telegrams, four re- gistered letters and a postcard" from your worst enemy.
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Don't waste time hunting around for mistletoe when a kis- sable opportunity presents itself at Christmas. You didn't bother about mistletoe behind that roek in August, did you?
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If you find Santa Claus in the best bedroom, with a sack by his side, don't hesitate to telephone for the police. Despite the beard and the red cloak, the er-gentleman has come to take
things away, not bring them.
mas.
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Don't kid yourself that you will be able to pretend it isn't Christ- Ninety-nine per cent. of those who say: "We're going to forget that it is Christmas this year end up by making Whoo- pee on a very large scale.
"
BY
R. J. GREGOR
Don't fail to count your silk stockings before going to bed, if you have a small brother or sis- ter. Nine little Willies out of ten, cast longing eres at their sisters' stockings on Christmas Eve.
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Don't get hysterical if the tur- key is burnt to a cinder. It was probably too tough to be edible, Again, don't forget that if the turkey's burnt, there won't be any carving to be done: and that's something, isn't it?
Don't get worried if you don't anyway. sit down to breakfast on Christ- mas morning until 11:30. The best plan is to number the day's meals during the holidays and mark them off as you eat them.
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Don't let the company wrack their brains for new games to play, at two or three o'clock in the morning. Let some bright soul suggest bed. and adopt the suggestion.
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Don't attempt to put the brake on Jimmie's appetite. He won't believe you when you say: "You'll be ill if you eat any more, Jimmie!" until he IS all
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Don't fail to make Auntie "Blind-man" when you play that game.
If you do this you can
put the rases she gave you, in her way
and let HER smash them. (Now that IS an idea, IF
you like!)
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Don't let the children worry Uncle Bill (or Mary's boy), to make false teeth out of orange peel. Let them look at Aunt Fanny, if they want a laugh.
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Don't encourage Father to play with the children on Christmas morning. The kids want to play
MERRY
XMAS
with their toys themselves. It is a wise plan purposely to forgel the ingredients for the Stuffing, and send Father out for them im- mediately after breakfast. That will get rid of the biggest hin- drance.
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Don't light the drawing-room fire first thing on Christmas morning. If you do there's bound to be an argument about "Who let the fire go out?" before the Christmas dinner is served.
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* 繁 Don't worry about the expense that Christmas. always entails. Remember that you'll have 364 more days to worry about that.
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