IN SOUPS AND ENTRIES:
Dry (un-sweet) red wine: water, beer broth, bouillon or consommés, tomato juice (plain or diluted), diluted cider vinegar or. red wine vinegar. Liquid drained from canned mushrooms. Dry (un-sweet) white wine: Water, chicken broth, bouillon or consommés, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar. Liquid drained from canned mushrooms. IN CHEESE DISHES (FONDUE OR RAREBIT)
Beer or ale: Chicken broth, white grape juice, ginger ale.
Brandy: Apple cider, peach or apricot syrup.
Rum: Pineapple juice or syrup flavored with almond extract. Sherry: Orange or pineapple juice.
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider.
Cognac: Juice from peaches, apricots or pears.
Cointreau: Orange juice or frozen orange juice concentrate. Creme de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Red Burgundy: Grape juice.
White Burgundy: White grape juice.
Champagne: . Ginger ale.
Claret: Grape or currant juice or syrup of cherry cider.
Note: To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.
FLAMED OR FLAMING DESSERTS:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.