Golden Buck Rarebit

Golden Buck rarebit is the same with a poached egg on each portion.

Golden Fleece Rarebit

2 Cupfuls grated American Cheese 1 Tablespoon Butter 1 Egg

Yi teaspoon Dry Mustard Yz teaspoon Salt Yi teaspoon Baking Soda % Cup Evaporated Milk or Cream 1 Dash Cayenne Yi teaspoon Worcestershire Sauce Put butter in frying pan or chafing dish; place over medium flame; add grated cheese and Worcestershire sauce. Stir constantly until melted. Have ready 1 egg beaten lightly with all dry ingredients added to it; stir into melted cheese; add cream, cook and stir until perfectly smooth. Pour over hot toast on warmed plates.

Oyster Rarebit

2 Tablespoons Melted Butter Yi lb. Cheese in pieces, and start cooking Add 14 Teaspoon Salt

1 Cup Solid Oysters Separated from Muscle

2 Eggs Stirred into juice taken from oysters As Cheese melts, stir in Eggs and Juice. As this smoothes out, add and stir in the oysters. Serve on Toast.

Creamed Lobster

Cook in Double Boiler

Melt 2 Tablespoons Butter

Add ^x/\ Teaspoon Salt

Add sprinkle of Cayenne

Add 2 Tablespoons Flour

Add 1 Cup Cream

Stir and cook 12 minutes

Add meat from 2-lb. boiled Lobster, or 1-lb. Canned Lobster, cut in small pieces

Add 1 Tablespoon Butter

Add 1 Teaspoon Worcestershire Sauce.

Add % Teaspoon Paprika

Stir and cook until Lobster is well heated

Serve on hot buttered Toast or crisp Crackers

Crab Meat

Crab Meat may be substituted for Lobster in either the Newburg or creamed recipes.

Lobster A La Newburg

An excellent recipe for serving with Champagne. May also be served with any wine; or with Ale or Beer.

Chafing Dish or Pan

Melt 2 Tablespoons Butter

Add 1 Tablespoon Flour

Add 1 Teaspoon Salt

Add sprinkle of Cayenne

Add 1 cup of Cream

Stir and cook 5 minutes

Add 3 Egg Yolks, well beaten

Stir to creamy consistence

Add meat from 2-lb. Lobster, or one pound Canned Lobster

Stir until Lobster is heated through

Remove from fire

Then add 1/3 cup each of Sherry and Brandy. Stir in quickly and serve, on Toast, diamond-shape.

Wines and Health

IINTE, like music, eludes complete definition or description; and like music, its play upon the emotions covers, a wide range of influence. As jazz may cause a music-lover to wince with spiritual pain, so may coarse wine cause the epicure to shudder with shock. That old, mellow wine awakens dreams of inexpressible romance in sensitive people is common knowledge; why it does, no man has ever understood. Leibig claims to have discovered in certain wines a subtle substance which he named oenanthic ether. This substance in quantity is estimated to be only about one forty-thousandth part of the total volume of the wine in which it appears. This ether, alone or together with a volatile oil appearing in larger volume, may contain the answer to the dream-inducing reaction upon the drinker. All wines do not react much differently from other alcoholic beverages. The wines most noticeably productive of this quality are Hermitage, Still Burgundy, Amontillado and Port.

Man's chemical organization attracts or repels certain wines, hence no expert can with assurance affirm that any particular good wine is better than another. To a normally healthy person, however, there is fair certainty that some wine, taken with food and in moderation, will contribute materially to health. This is especially true of adults with increasing age; for wine acts as a mild stimulant on the digestive organs and is a solvent for pasty accumulations that are prone to clog the intestines and retard elimination.

Each person may find for himself the wine for which his system has the closest affinity. Common-sense observation of his reactions will readily guide him to a state of understanding. Wine, music, religion, love, conscience, and even health, "all defy prescription by man for his fellow; these are in truth between himself and his Maker. And wise is the man who preserves his instinctive contact with the Source concerning these vital matters.

It is significant that we are indebted to men of the church for our best wines. Father Perigon, a Benedictine monk, discovered champagne, in 1715. The Franciscan Fathers are responsible for our own great wine industry of California. The earliest records of wirie almo t uniformly refer to it in connection with relig dus ceremony. There is no substantial evidence that wine has contributed to the corruption of man, other than in connection with excesses. In which it is not likely that the excessive drinking of wine is as harmful as overindulgence in food.

Americans will eventually become connoisseurs of wines--and it is my prediction that American wines will one day be known as the best in the world. We are now making wines in this country that rank with the best. Prohibition, so-called, gave us our wine-technique. In striving to circumvent the law, our wine makers had to approach the problem scientifically. Wine must ferment and mellow after delivery, and quickly. To accomplish this, science broke down the so-called natural process and discovered what actually takes place under the old-world method. And presto! we age and mellow wine to confound the connoisseur, in five months--ten-year-old wine in five months.