Sometimes people desire to give a dinner and are at loss as to the proper time to serve wines. The following menu will give some ideas on the subject: Menu Gibson Cocktail Canape Norwegian (Serve these before entering dining room) Artichoke Hearts in Oil Ripe Olives Celery Amontillado Sherry Oysters on Half Shell Bisque of Ecrevisse Chablis, or White Sauterne Sand-dabs Edward VII Sliced Cucumbers, Iced Escargot Francais Chateau Lafitte Cassolette of Terrapin, Maryland Romanee Tagliarini des Beaux Arts Punch Pistache Cigarettes Alligator Pears with Cumquats, French Dressing Chicken Portola Krug Private Cuvee Brut Creamed New Potatoes Celery Victor French Peas Zabaione Reina Cabot Coffee Royal Cigarettes Grand Marnier In our travels through Bohemia it has been our good fortune to gather hundreds of recipes of new, strange and rare dishes, prepared by those who look farther than the stoking of the physical system in the preparation of foods. Some of these are from chefs in restaurants and hotels, some from men and women of the foreign colonies and some from good friends who lent their aid in our pleasurable occupation. That we cannot print them all in a volume of this size is our regret, but another book now in preparation will contain them, together with other talks about San Francisco's foreign quarters. From our store we have selected the following as being well worth trying: Onion Soup Cut four large onions in large pieces and put them in six ounces of butter with pepper and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoonfuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup. Creole Gumbo Soup Take two young chickens, cut in pieces, roll in flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larger bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate. Oyster Salad