(Continued from page 3)
in Glasgow, after which I spent an
interesting week in Paris, Reims and
Cognac, France. Unfortunately, not
enough time was available to attend
the Wine Harvest Festival in Bor
deaux as the guest of Mr. Alexis
Lichine.
Soon after my return to New York,
we had the pleasure of a visit of Mr.
J. M. Honig, Senior Managing Di
rector of the Brewery and Mrs. Honig,
whom we had missed while in Am
sterdam.
L. v M.
New Heineken's Windmill Pack
Beer and Hors D'oeuvres
Mix either Cheddar or blue cheese
with beer, and add a little butter.
Caraway or dill seed, or the herbs of
your choice may be added.
DO YOU KNOW HOW TO
SERVE BEER?
Crabmeat Supreme
Combine tomato soup, beer and
cheese. Stir over low heat until cheese
melts. Blend cornstarch with cold
water; add; stir constantly until
thickened. Add crabmeat; mix well.
Pour into ramekins. Top with crumbs
and additional grater cheese if de
sired. Mrown under broiled. Yield:
3 to 4 servings.
Colonial Pork Chops
Pare, core and slice apples; add
onion, salt and pepper. Place in
buttered casserole. Melt butter or
margarine; blend in flour; add beer
all at once. Stir constantly until thick
ened. Trim fat from pork chops; place
on apples and onions. Pour beer sauce
over all. Bake in moderate oven
350°F, li/2 hours. Yield: 4 servings.
First shipments have arrived recently of
the newly designed Heineken9s six bottle
packThe color scheme is redgreen and
whitewith more eye appeal when stacked
in retail outletswhile the construction is
much improvedincluding a metal handle
which makes carrying easier
In Chicago on May 28, 1955, Peggy Van
Munching presented her husband with a
bouncing baby boy weighing 9 lbs,, 10 oz.
Although christened Leo III, because of
his size, the nurses immediately nick
named him "Rocky". In this picture he is
about six months old and trying to out
grow his fatherI
A group picture of the Van Munching staff taken at the occasion of a cocktail recep
tion rendered to Mr. and Mrs. J. M. Honig on their visit to New York in November
If someone were to ask you: "Do you
know how to serve beer?" you would un
doubtedly answer "Of course I do."
Well, do you? Suppose you check your
self on the following points:
The effect of coffee served in a glass,
or lemonade in a teacup is recognized by
all. The eye has influence on the taste,
and the same is true with beer. The
connoisseur first takes note of the creami-
ness and stability of the foam; and then
the brilliancy and color of the beer by
holding the glass before the eye so that
light can pass through it; and last but
not least, the taste, flavor and bouquet.
It's easy to see the condition in which
glasses are maintained is of great im
portance. The natural tendency is to
treat beer glasses in the same way in
which other glasses are treated. How
ever
Beer glasses should not be washed
with soap, but with a soap-free cleaning
solution.
Beer glasses should be set aside to
dry, not dried with a cloth and polished.
Beer glasses, before they are used for
serving, should again be given a water
rinsing to moisten the surface.
j Cj our met (Corner J
1 can condensed tomato soup
i/2 cup Heineken's Beer
1 cup grated American Cheddar cheese
1 tablespoon cornstarch
2 tablespoons cold water
2 cups flaked crabmeat
1 cup buttered soft bread crumbs
6 apples
1 large onion, slice
2 tablespoons butter or margarine
2 tablespoons flour
1 cup Heineken's Beer
4 pork chops
Salt and pepper
Dash of ginger
