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This undated pamphlet put out by Taylor's New York State Wines and Champagnes has a few cocktail recipes but is mostly made up of recipes for hors d'oeuvres and canapés, often incorporating the sponsor's products. Anchovies and cheese cubes soaked in wine, boozy tuna salad, sausages broiled in burgundy, chip dip with a nip of sherry: these recipes could only have been dreamt up by an alcoholic (or a "trained dietician" as the pamphlet puts it).
Sherrips Soften cream cheese; add a little onion juice, and enough Taylor's N.Y. State Sherry to make spread. Serve help-yourself style with potato chips. Baby-cues Canned or cooked sausage links Cut sausage in 1 1/2 inch lengths; wrap 1/4 slice bacon around each, and secure with toothpick. Dip in burgundy and broil slowly, turning once. Hot Tuna Teasers 1 6-oz. can tuna fish Combine all ingredients and spread on canape cutouts or on thin crackers. Brown under the broiler. Sprinkle with paprika. Anchovy-Nuts Spread the inner side of large walnut or pecan halves with anchovy paste. Dip tip of small pickled onion in paprika; place on nut. Spear with toothpick and stick in apple or other pretty fruit.
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