Wine Manners Pages 6-7

The recipes continue, including a Welsh Rabbit variation. What’s the deal with Welsh Rabbit? Did Americans get a taste for this faux-meat concoction during the Big One when all the real meat went to the troops at the front and Rosie the Riveter and all those 4-Fs had to make do? You can also find a somewhat disturbing version of Welsh Rabbit in “New! Cheez Whiz” which was published around the same time as Wine Manners.

When we get to the “Wine Hints,“ the story takes an intriguing turn. The conventions of recipes are thrown out the window when the wine begins to flow. Pour it on steaks and burgers, baste a roast, mix it into stews, salads and even whipped cream. Now that’s what I’m talkin’ about!

Then, nearly half way through the book, we finally get to actual wine. But not straight-up. It’s as if the writers felt they needed to ease the wine-shy public into the mysterious world of wine. First, fill them up with a few savory morsels, then loosen them up with some “coolers, punches and cocktails,” before jumping in to the pure stuff.

It doesn’t make sense to me that they’d want to lead with all the folderol of these various mad mixtures – The “Negus” reads like a Voodoo ritual used to raise zombie from the grave (not the modern brain-craving type but the traditional old-fashioned zombie, this is well before Night of the Living Dead, you know).

Recipes include Sauterne Punch, Strawberry Bowle, Negus, Red Cap, Sherry Punch, Claret Float, Sherry Blossom, Sherry Wine Nog, Sherry Wine Flip, Burgundy Punch, Golden Cocktail, Wine and Soda, Rhine Wine Cobbler and Champagne Cocktail. 

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