"Cuisine" Quotes from Famous Books
 ... into the kitchen we should find there practically every kind of utensil likely to be of use even for the modern cuisine. There is no need here to catalogue the kettles and pots and pans, the strainers and shapes and moulds, employed by Roman cooks. Perhaps it will suffice to present a number of them to the eye. In general, however, it deserves to be remarked that such a thing as a pail, a pitcher, ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... is a neat quadrangular building, enclosing many other structures and many courts, which have each a different name; there is the grande cour (great court) where the prisoners walk; the cour de cuisine (or kitchen court;) the cour des chiens (or dog's court;) the cour de correction (or court of punishment;) and the cour des fers (or iron court.) In this last is a new building five stories high; each story contains forty ...
— The Mirror of Literature, Amusement, and Instruction. - Volume XII, No. 347, Saturday, December 20, 1828. • Various
... to go, if that's what you're drivin' at," she answered, as she swiftly assembled the soiled utensils of the cuisine. "I'll tidy up this here pig-pen if it takes a week, and you kin hop up ...
— Bruvver Jim's Baby • Philip Verrill Mighels
... avec plaisir que j'ai regagne un peu d'appetit hier soir. J'ai mange un diner qui m'a fait tant de bien que ce ne serait pas cher a une centaine de francs. Cet hotel est tres propre et la cuisine y est faite convenablement sans melange de sauces. Toute la journee de lundi a Amiens, j'ai vecu d'un petit morceau de pain d'epices. Le soir a 10 h. 1/2 j'ai mange une tranche de jambon. Je suis parti a minuit pour Paris ou je suis arrive a 4 h. du matin. Pour ne pas me rendre plus malade, ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... were cooked by a regular Egyptian female cook. We had delicate cucumbers stuffed with forced-meats; yellow smoking pilaffs, the pride of the Oriental cuisine; kid and fowls a l'Aboukir and a la Pyramide: a number of little savoury plates of legumes of the vegetable-marrow sort: kibobs with an excellent sauce of plums and piquant herbs. We ended the repast with ...
— Notes on a Journey from Cornhill to Grand Cairo • William Makepeace Thackeray
... was famous for its cuisine, and the dinner which followed was, for various reasons, a memorable one, though some of the guests appeared distinctly puzzled by the sequence of viands and liquors. Still, even those who, appreciating the change from leathery ...
— Thurston of Orchard Valley • Harold Bindloss
... beautiful and busy capitals Charles and Henry had come from. But nowhere was this contrast so keen as in their domestic arrangements. The bleak apartments, the campbed, the iron washstand, and the rough cuisine contrasted sadly with the magnificence of their father's splendid mansion in Paris. No wonder our young heroines wept when alone over ...
— Alvira: the Heroine of Vesuvius • A. J. O'Reilly
... gave a glance at the joint. Something seemed to be wrong. I rose and went to my husband's side. Powers of cuisine! Jemima had roasted the fowls, and boiled the sirloin. My exclamation was the signal for an outbreak of laughter, led by my father. I was trembling in the balance between mortification on my own account and sympathy with the evident amusement of my father ...
— The Vicar's Daughter • George MacDonald
... begin clapping at an early hour, and finally our coffee and a huge plate filled with the most delicious oranges, cut and sugared, are brought to us. We tried to obtain some simple toast; but this seemed unknown to the Cuban cuisine, and we had to content ourselves with some national ...
— In the Courts of Memory 1858-1875. • L. de Hegermann-Lindencrone
... "lingual purity" of the inscription, there is not much to be said about it, one way or the other. It is on a level with most modern inscriptions and epitaphs in the Latin language; neither so elegant as the Latinity of Dr. Johnson, or Walter Savage Landor, nor yet so hackneyed as our "Latin de cuisine." ...
— Notes and Queries, Number 65, January 25, 1851 • Various
... back-home standards is responsible for the fact that many of the tourist hotels out there are not so typical of the West as they might be—and as in my humble judgment they should be—but are as Eastern as it is possible to make them—Eastern in cuisine, in charges and in their operating schedules. Here, again, ...
— Roughing it De Luxe • Irvin S. Cobb
... point que je suis trs surpris que la rcolte ait t si bonne dans le royaume. En dernier lieu on vient de publier un ouvrage sous le titre de Droit des souverains sur les biens du clerg, qui, sans contenir des impits n'en est pas moins dplaisant pour cela: Il va droit la cuisine, et veut que pour liquider la dette nationale on vende tous les biens ecclsiastiques et que l'on met nos pontifes la pension. Vous sentez qu'une proposition si mal sonnante n'a pu manquer de mettre le ciel en courroux; sa colre s'est dcharg sur cinq ou six libraires ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... prepared by my own hands. Frequently the entire night would seem to have been spent in getting up a sumptuous dinner. I would realize the fatigue of roasting, boiling, baking, and fabricating the choicest dishes known to the modern cuisine, and in my disturbed slumber's would enjoy with epicurean relish the food thus furnished even to repletion. Alas! there was more luxury than life ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... hungered for Paris and Art and the joyous life. Well, I'm ready. I want you. Paris, too, is waiting, and a good cuisine in a cheery menage. Sup with me at the Garrick, and I'll tell you. Come ...
— The Judgment House • Gilbert Parker
... translate her thoughts into action, as well as to supplement the pie with other products of the domestic cuisine; while, for his part, Chichikov returned to the drawing-room where he had spent the night, in order to procure from his dispatch-box the necessary writing-paper. The room had now been set in order, the sumptuous ...
— Dead Souls • Nikolai Vasilievich Gogol
... bottom again,—got something substantial, had what you call a square meal. The English give you the substantials, and better, I believe, than any other people. Thackeray used to come over to Paris to get a good dinner now and then. I have tried his favorite restaurant here, the cuisine of which is famous far beyond the banks of the Seine; but I think if he, hearty trencher-man that he was, had lived in Paris, he would have gone to London for a dinner oftener ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... fear the rank cookery so much imagined of the Peninsula, the oil, the pepper, the kid and the like strange meats; as in all other countries of Europe, even England itself, there is a local version, a general convention of the French cuisine, quite as good in Spain as elsewhere, and oftener superabundant than subabundant. The plain water is generally good, With an American edge of freshness; but if you will not trust it (we had to learn to trust it) there are agreeable Spanish mineral waters, ...
— Familiar Spanish Travels • W. D. Howells
... not complain that the representative celebrated restaurants fail to achieve an absolutely first-class cuisine. No large restaurant, either in the United States or out of it, can hope to achieve an absolutely first-class cuisine. The peerless restaurant is and must be a little one. Nor would I specially complain of the noise and thronging of the great restaurants, the deafening stridency of their ...
— Your United States - Impressions of a first visit • Arnold Bennett
... to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... and Mr Bickersdyke belonged was celebrated for the steadfastness of its political views, the excellence of its cuisine, and the curiously Gorgonzolaesque marble of its main staircase. It takes all sorts to make a world. It took about four thousand of all sorts to make the Senior Conservative Club. To be absolutely accurate, there were three thousand seven hundred ...
— Psmith in the City • P. G. Wodehouse
... one or two trips across country in order not to miss a real gem. And they had to be ready for comfortable habitation before the arrival of M. and Mlle. St. Andre for their annual stay with him—a delightful old pair, brother and sister, with peppery manners and hypercritical appreciation of a good cuisine—but so poor, so really painfully poor, that, as Dickie delicately put it: "I could not help knowing that it might make a difference to them if I postponed their visit, of less trivial annoyance, but more vital in quality, than with other of ...
— The Best British Short Stories of 1922 • Edward J. O'Brien and John Cournos, editors
... heard them in "den heiteren Regionen, wo die reinen Formen wohnen," on the sun-kissed snow of the mountains, in the whispering voices of the forest and the song of the burn in the glen. A sight of these benign beings has been denied me—for this I make the heavy cuisine of Bohemia responsible; but their spirit lives on and informs the sons of Czech in the realm of the spirit, in art and poetry, ...
— From a Terrace in Prague • Lieut.-Col. B. Granville Baker
... quite sure I should not have had in the Grand Hotel de Noailles, where a dinner is six francs, whereas at my inn I paid just half. I must also observe that the dinners were abundant and excellent, but among the dishes were some that were peculiar to the Provencal cuisine, for instance:— ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... recently married, and was accompanied by his wife as he entered the dining-room of a Texas hotel famed for its excellent cuisine. His order was served promptly, but the fried chicken he had been telling his wife so much about was not ...
— Jokes For All Occasions - Selected and Edited by One of America's Foremost Public Speakers • Anonymous
... for the doctor and its untiring telegraph expert to handle all wired messages, including the correspondents' cables. It had its dining-rooms and kitchens and its staff of first-class chefs, who worked miracles of cuisine in the small space of their kitchen, giving over a hundred people three meals a day that no hotel in London could exceed in style, and no hotel in England could hope to equal in abundance. It carried baggage, and transferred it to Government Houses ...
— Westward with the Prince of Wales • W. Douglas Newton
... her crown was a noble and luminous simplicity, of which, at sixty years, she took it into her head to divest herself. She lent herself to the public, associated with the Academicians, and established at her house a bureau d'esprit." Twice a week she gave dinners, which were as noted for the cuisine as for the company, and included, among others, the best of the forty Immortals. Here new works were read or discussed, authors talked of their plans, and candidates were proposed for vacant chairs ...
— The Women of the French Salons • Amelia Gere Mason
... the part of the conservatives for the pure national religion, it was of course quite compatible that the circles of the highest rank should openly make a jest of it. The practical side of the Roman priesthood was the priestly cuisine; the augural and pontifical banquets were as it were the official gala-days in the life of a Roman epicure, and several of them formed epochs in the history of gastronomy: the banquet on the accession of the augur Quintus Hortensius for instance brought ...
— The History of Rome (Volumes 1-5) • Theodor Mommsen
... more—the government would allow each hostage four piasters a day for food, a cook would be brought down from Constantinople and meals served in a restaurant, that they might be saved, as his secretary observed, from the unlovely "odeurs de'cuisine." ...
— Antwerp to Gallipoli - A Year of the War on Many Fronts—and Behind Them • Arthur Ruhl
... town boasted, but it was an excellent one. The black steward, who superintended the staff of waiters, was a noticeable personage, speaking several languages with correctness and fluency. We appreciated the "cuisine" of the hotel, after so long a diet upon garlic and rancid sweet oil; and were content to pass the greater part of the time at the "Ice house," a refreshment saloon conducted by a Vermont "Yankee," but who had been so long abroad as to have become cosmopolitan ...
— The Narrative of a Blockade-Runner • John Wilkinson
... enthusiastically addicted to hunting and shooting, and felt such a keen and indomitable relish for the good things of this world, especially for the luxuries of the table, that what between looking after his cuisine, attending his dogs, and enjoying his field sports, he scarcely ever might be said to have a single day that he could call his own. And yet, unreasonable people expected that a man, whose daily ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... I took the role of Mrs. Beeton: hunted for fruits, fished, told Farrell (of my small botanical knowledge) what to eat, drink, and avoid, and attended to the high cuisine. Farrell, reverting to his old journeyman skill, sawed planks and knocked up a hut. When one hut became intolerable for the pair of us—for in all that time we never ceased hating—he knocked up a second and better ...
— Foe-Farrell • Arthur Thomas Quiller-Couch
... Godavery resembled similar ones, with the notable difference that the excellent cuisine made X. wish that the time to be spent in transit were longer. The only people who were not contented were Usoof and Abu, for each of whom their employer was paying the sum of three dollars a night. These particular Mahomedans refused to touch the food shovelled out to them, and to crowds of natives ...
— From Jungle to Java - The Trivial Impressions of a Short Excursion to Netherlands India • Arthur Keyser
... like Fabyan's and the Crawford House, is a post-office. It is a hostelry, also, that is not surpassed in its management, cuisine or in magnificence by ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... stone, whence gas escaped steadily and burned with a blue flicker, hung copper pots fairly well fashioned, though of bizarre shapes. Here the communal cuisine went steadily forward, tended by the strange, white-haired, long-cloaked women; and odors of boiling and of frying, over hot iron plates, rose and mingled with the shifting, ...
— Darkness and Dawn • George Allan England
... you on the 15th of February; soon after which, I had that of receiving your favor of December the 29th. I have a thousand questions to ask you about your journey to the Indian treaty, how you like their persons, their manners, their costumes, cuisine, &c. But this I must defer till I can do it personally in New York, where I hope to see you for a moment in the summer, and to take your commands for France. I have little to communicate to you from this ...
— Memoir, Correspondence, And Miscellanies, From The Papers Of Thomas Jefferson - Volume I • Thomas Jefferson
... was a famous hostelry, and had long been deservedly popular for its cuisine. It was a pleasure to sit in the long, low cafe, to observe the rafters of natural wood, the antique fireplace, and the mural paintings illustrating scenes from Colonial history: the landing at Plymouth Rock, the death of Miantonomoh, the Boston Tea Party. ...
— The Mayor of Warwick • Herbert M. Hopkins
... his white cap and apron. My ultimate destination, you must know," she said, with a lightness which, I think, on the face of it was spurious, "is a little village in England—a little village called Craford; and"—she smiled convincingly—"I hear that the cuisine is not to be depended upon in ...
— The Lady Paramount • Henry Harland
... moment came, and perhaps that is why the Gods punished him. He had resolved to go to one of the country inns at Carqueyranne on the coast, but this was in a heroic mood when the lieutenant had laughed at his project. Now in a cooler moment he thought of the cuisine of Carqueyranne and shuddered. There are sacrifices which no man should be called upon to endure, so the naval officer hesitated, and at last directed the porter to put his luggage on the top of the Costebelle Hotel "bus." There would be society at the hotel it is true, but he could avoid ...
— The Face And The Mask • Robert Barr
... inclined to do. To me it is depressing and a little cruel to be compelled to betray the inadequacy of the personal element at Alicia's banquets, especially in connection with the conspicuous excellence of the cooking. A poverty of cuisine would have provoked no contrast, and one irony the less would have been offered up to the gods that season. The limitations of her resources were, of course, arbitrary, that is plain in the fact that she asked such a person as the Head of the Department ...
— The Path of a Star • Mrs. Everard Cotes (AKA Sara Jeannette Duncan)
... novel form of food in this country, though they have been used abroad for many years, and a recipe for cooking them will be found in a well-known work, published in Paris in 1846, entitled "La Cuisiniere de la Campagne et de la Ville; ou, Nouvelle Cuisine Economique," one of the most popular French cookery-books ever published, and which in that year had reached a circulation of ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... length, made her extremely desirous that the travellers should arrive as soon as possible. And—why should I disguise the truth?—ever and anon a thought stole across her mind that her gala dinner had now been postponed for two days; and how few of the dishes, after every art of her simple cuisine had been exerted to dress them, could with any credit or propriety appear again upon the third; and what was she to do with the rest?—Upon this last subject she was saved the trouble of farther deliberation, by the sudden appearance ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... slipped out of the barracks, always carrying his shoes in his hand till away from the quarters, and then went to Buestom's house and began his day's work by building fires, preparing the bath, and assisting in the cuisine. He never ate his meals with the company—always served himself in the kitchen or back yard of his master. Master? Yes; for a more menial slave was ...
— Bamboo Tales • Ira L. Reeves
... remarkably bright and vivid book. There is a delicious portrait of the jovial aide-de-camp, plenty of humorous touches of wayside scenes, servants' tricks, dragoman's English, and vagaries of cuisine."—St ...
— From Capetown to Ladysmith - An Unfinished Record of the South African War • G. W. Steevens
... tablets the precepts by which he professes himself to have been immensely struck, when he is met by Horace, and prevailed upon to repeat some of them in the very words of this philosopher of the dinner-table. Exceedingly curious they are, throwing no small light both upon the materials of the Roman cuisine and upon the treatment by the Romans of their wines. Being delivered, moreover, with the epigrammatic precision of philosophical axioms, their ...
— Horace • Theodore Martin
... those whose rates are so high that the proprietor daren't advertise them, but says in his announcement, 'for terms apply to the manager.' It must have ample grounds, support an excellent band, and advertise a renowned cuisine. Your room, at least, should have a private balcony on which you can place a telescope and watch the building of your church down below. I, being a humble person in a subordinate position, should have a balcony also to ...
— A Rock in the Baltic • Robert Barr
... discouraging condition, and that the garden in general was altogether disappointing. I noticed that my dogs barked a great deal, that the neighbors had become most tiresome, and that Bunsey was an unmitigated nuisance. Even the cuisine, which had been my pride and boast, grew at times unbearable, and I had not been home a fortnight before I astonished Prudence by positively assuring her that the dinner she had set before me was not worth any sane man's serious attention. Whereupon ...
— The Romance of an Old Fool • Roswell Field
... hydroponic tanks did not require much servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the way he had ...
— Gold in the Sky • Alan Edward Nourse
... an assembly of men who taking position in the plaza de armas, invited the governor and all the Spanish artillery for that afternoon; and for the following day all the paid soldiers—Pampangos and Cagayanes—giving food to all and serving the Spaniards quite in the Spanish fashion, both in the cuisine and in the courtesies. It is an event of so great preeminence that the governor and all his captains and best soldiers go to it, in order to honor and conciliate those people. And any prince can well go to see those ceremonies, for neither ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... entrer tout de suite dans une grande cour de gazon ou effectivement je voudrois bien vous voir. Deux manieses de Perrons y conduisent, l'un aux appartemens, l'autre a la cuisine. Commencons par ce dernier quoique ce ne soit ...
— A Year's Journey through France and Part of Spain, Volume II (of 2) • Philip Thicknesse
... which were combined in the eighteenth-century salon: a fine cuisine and freedom among her friends from the restraint usually imposed by distinction. She was, also, one of the first to have a circle—well organized according to modern etiquette—where the highest aristocracy, men of ...
— Women of Modern France - Woman In All Ages And In All Countries • Hugo P. Thieme
... was soon demonstrated that the cuisine was being maintained on its erstwhile plane of excellence: one still ...
— The Lone Wolf - A Melodrama • Louis Joseph Vance
... wooden hooks a foot or two in length, each vessel resting against the hot stove and containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars late in the season, and which the kind prison commander had permitted them ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... that time was as a place deserted. The baron never returned, because he could not return without violating his oath; for De Herbert was not able to obtain a cook for the Bangletop cuisine who would stay, nor was any one able to discover why. Cook after cook came, stayed a day, a week, and one or two held on for two weeks, but never longer. Their course was invariably the same—they would leave without notice; nor could any inducement be offered ...
— The Water Ghost and Others • John Kendrick Bangs
... of the Clachan or Mowbery Arms inn at St. Ronan's Old Town. The inn was once the manse, and Meg Dods reigned there despotically, but her wines were good and her cuisine excellent. This is one of the best low comic characters in the ...
— Character Sketches of Romance, Fiction and the Drama, Vol 1 - A Revised American Edition of the Reader's Handbook • The Rev. E. Cobham Brewer, LL.D.
... your Institution, I was accorded the kindest and most considerate treatment from all members of your staff and employees with whom I came in contact. I consider the appointments and cuisine of the establishment as perfection. You are at liberty to make the fullest and freest use of this testimonial you may see fit in your judgment, and I will cheerfully answer any communication from any sufferer referred to me for more ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... as though it were the meeting-place they had agreed upon. So at least it seemed to me. The refreshment bar had been placed in a large room, the last of several opening out of one another. Here Prohoritch was installed with all the attractions of the club cuisine and with a tempting display of drinks and dainties. I noticed several persons whose coats were almost in rags and whose get-up was altogether suspicious and utterly unsuitable for a ball. They had evidently been with great pains brought to a state of partial sobriety ...
— The Possessed - or, The Devils • Fyodor Dostoyevsky
... seems curious that a certain class of Americans should be so anxious to live in England. What is it tempts them? It cannot be the climate, for that is vile; nor the city of London, for it is one of the ugliest in existence; nor their “cuisine”—for although we are not good cooks ourselves, we know what good food is and could give Britons points. Neither can it be art, nor the opera,—one finds both better at home or on the Continent than in England. So it must be society, and here one’s ...
— The Ways of Men • Eliot Gregory
... plants of Fiji; these also are grown in mounds made of soil which has been previously pulverized by hand. The variety and excellence of their vegetable products are amazing, and find their reflection in an elaborate national cuisine, strangely at variance with ...
— Influences of Geographic Environment - On the Basis of Ratzel's System of Anthropo-Geography • Ellen Churchill Semple
... seventies, D'Oyly Carte having expended some of his profits on building the hotel on a piece of waste ground by the Savoy Theatre. He brought over M. Ritz from Monte Carlo to manage the hotel and restaurant, and Escoffier, the greatest chef of the day, to preside over the cuisine. They made the Savoy famous for its dinners, and it has always maintained a high reputation, although Escoffier, who has now retired, ruled later at the Carlton; and Ritz, at the hotel in Piccadilly which ...
— All About Coffee • William H. Ukers
... dinner at Arden had been dabbled at, or bolted with a rush which did scant justice to the cuisine of that hospitable establishment; for a restiveness obsessed the household which would not be denied. The Colonel was wishing for the return of Doctor Stone—and this happened to be the wish of Nancy. Brent cared little what took place ...
— Sunlight Patch • Credo Fitch Harris
... few years, which may, perhaps, be called the renaissance of cooking in England, since Kettner, in his "Book of the Table," shows that in the Middle Ages that country was famous for its cuisine, while France was still benighted—within the last few years, then, there has grown up a fashion of introducing preparations called savories. They vary very much, from the tiny little bouchette of something very piquant, to be taken between courses as an ...
— Choice Cookery • Catherine Owen
... fortitude their great bereavement in the death of Louis le Grand, how cheerfully must they have bowed their necks to the easy yoke of Philip of Orleans, who set them an example in eating which he had not the slightest objection to their following. A monarch skilled in the mysteries of the cuisine must wield the sceptre all the more gently from his schooling in handling the ladle. In royalty, the delicate manipulation of an omelette souffl is at once an evidence of genius, and an assurance of a tender forbearance in state policy. All good rulers have been good ...
— The Fiend's Delight • Dod Grile
... features were always composed and dignified; his hair, thin and straight, was never out of order, but ever smooth and sleek upon his high, narrow brow. His eyes had that dulness which is characteristic of many Frenchmen, and may perhaps be attributed to the habitual enjoyment of too rich a cuisine and too ...
— The Sowers • Henry Seton Merriman
... two principal academies and numerous rules to determine the sizes and shapes of every implement and utensil, as well as the exact manner of manipulating them. The nomenclature was not less elaborate. In short, to become a master of polite accomplishments and the cuisine in the military era of Japan ...
— A History of the Japanese People - From the Earliest Times to the End of the Meiji Era • Frank Brinkley and Dairoku Kikuchi
... dancing, an omission not to be tolerated by two strenuous and modern young persons who would rather fox trot than eat any day. Accordingly on Thursday it was agreed that they should repair to the White Swan, a resort down the river, famous for its excellent cuisine, its perfect dance floor and its "snappy" negro orchestra. Both Ted and Madeline knew that the Swan had also a reputation of another less desirable sort, but both were willing to ignore the fact for the sake of enjoying the "jolliest jazz on the river" as the ...
— Wild Wings - A Romance of Youth • Margaret Rebecca Piper
... on the heights about the town. The ascent is easily made by means of a funicular railway, and in the course of the half-hour it takes to reach the top one is able to get an idea of the luxuriant fertility of the island. At the hotels one finds a good cuisine, and, of course, still better wine. It is scarcely necessary to add that we ...
— The South Pole, Volumes 1 and 2 • Roald Amundsen
... supper and they went down to a meal that met all the expectations aroused by the Governor's boast of the Walker cuisine. Not only were the fried chicken and hot biscuits excellent, but Archie found Miss Walker's society highly agreeable and stimulating. She wore a snowy white apron over a blue gingham dress, and rose from time to time to replenish the platters. The Governor chaffed her familiarly, and Archie ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... extremely picturesque, and the scene can be revisited time and again without its palling. Those who would like to thoroughly explore this lovely neighbourhood should stop at Dromahaire, where they will find a most excellent hotel, remarkable alike for moderate charges and a cuisine which could not be surpassed. There is also an ancient abbey here, well worthy of inspection. Dromahaire is some little distance from the lake, and on leaving it the road, now excellent, winds round a mountain, and a few miles farther, after taking a sharp turn to the right, reaches ...
— The Sunny Side of Ireland - How to see it by the Great Southern and Western Railway • John O'Mahony and R. Lloyd Praeger
... the morning. We stopped from one o'clock to three, to dine, rest the mules, and allow the heat of the day to pass, during which time one slept; what the Spanish call the siesta. Then we went on to our night stop. The meals were sufficiently plentiful, but the Spanish cuisine seemed to me, at first, to taste awful, however I got used to it; but I could never have got used to the horrible beds which we were offered at night in the pousadas or inns. They were really disgusting, and Don Raphael, who had just spent ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... Hackers display an intense tropism towards oriental cuisine, especially Chinese, and especially of the spicier varieties such as Szechuan and Hunan. This phenomenon (which has also been observed in subcultures that overlap heavily with hackerdom, most notably science-fiction fandom) has never been satisfactorily explained, but is sufficiently ...
— The Jargon File, Version 4.0.0
... and he had strange machines which rumbled and whirred in the rooms below my own. Nevertheless I slept, and I dreamed of Carcassonne. It was better to do that than to dream of the Hotel de France. I was obliged to cultivate relations with the cuisine of this establishment. Nothing could have been more meridional; indeed, both the dirty little inn and Narbonne at large seemed to me to have the infirmities of the south without its usual graces. Narrow, noisy, shabby, belittered and encumbered, ...
— A Little Tour in France • Henry James
... sometimes necessary for joy and happiness! But how is it with your carte du diner? What has Signor Gianettino to offer us? I hope he has something very choice, for you know the cardinals like a good table, and my friend Duke Grimaldi has a high opinion of our cuisine." ...
— The Daughter of an Empress • Louise Muhlbach
... Bilkins sniffled, and the mate walked about with curses fairly bristling from him like pin-feathers. Heaven knows how wretched I was! If a group of people were ever out of tune, we had struck the original discord. Of us all, the cook maintained both equanimity and cuisine in perfect taste, else I hesitate to think what might have been the fate of ...
— Wings of the Wind • Credo Harris
... the "luxurious hotel" was wretched the routine and cuisine were worse. We were under military discipline as it is practised in Prussia, and it was enforced with the utmost rigour. We were not permitted to speak to an officer under any pretext whatever. Any complaints or requests had to be carried to the authorities through our "Captain," who was also the ...
— Sixteen Months in Four German Prisons - Wesel, Sennelager, Klingelputz, Ruhleben • Henry Charles Mahoney
... surname—as Dom Mabillon, Don Calmet. Le Sage always adheres to the Spanish custom. The robber who introduces Gil Blas to the cavern, says, "Tenez, Dame Leonarde, voici un jeune garcon," &c. Again, "On dressa dans le salon une grande table, et l'on me renvoya dans la cuisine, ou la Dame Leonarde m'instruisit de ce que j'avais a faire.... Et comme depuis sa mort c'etoit la Senora Leonarda qui avoit l'honneur de presenter le nectar a ces dieux infernaux," &c. This expression "Senora ...
— Blackwood's Edinburgh Magazine - Volume 55, No. 344, June, 1844 • Various
... les grands murs; On range dans la cour des plateaux de fruits murs; Des grenades venant des vieux monts Alpujarres, Le vin dans les barils et l'huile dans les jarres; L'herbe et la sauge en fleur jonchent tout l'escalier; Dans la cuisine un feu rotit un sanglier; On voit fumer les peaux des betes qu'on ecorche; Et tout rit; et l'on a tendu sous le grand porche Une tapisserie ou Blanche d'Est jadis A brode trois heros, Macchabee, Amadis, Achille, et le fanal de Rhode, et le quadrige D'Aetius, vainqueur ...
— La Legende des Siecles • Victor Hugo
... flowers, or—at Christmas time—tree trimmings. These stalls, with their contents, are duplicated over and over again; and if your fair guide be shopping for a dinner party, at which two men from out of town are to be initiated into the delights of the Baltimore cuisine, she may order up the costly and aristocratic Malacoclemmys, the diamond-back terrapin, sacred in Baltimore as is the Sacred Cod ...
— American Adventures - A Second Trip 'Abroad at home' • Julian Street
... those passengers who alighted to partake of breakfast at the hotel, by the buxom and genial landlady, Mrs. Whitehall, was a thing to be remembered and talked about. She was the pink of what such a woman should be, and the fame of her cuisine reached very far beyond the county in which she lived." Later in the morning, the thirteen miles between Welshpool and Newtown were done in little more than an hour. But "the days of coaching were ...
— The Story of the Cambrian - A Biography of a Railway • C. P. Gasquoine
... is queen of the kitchen, and Spanish cuisine will prevail. When you weary of it, serve notice, and your Japanese cook will be permitted to vary ...
— The Pride of Palomar • Peter B. Kyne
... Club, was established 1870; it was celebrated for the excellence of its cuisine, and the high ...
— Mayfair, Belgravia, and Bayswater - The Fascination of London • Geraldine Edith Mitton
... is usually to make a stew or daube;—probably salt meats are more popular; and native vegetables and manioc flour are preferred to bread. There are only two popular soups which are peculiar to the creole cuisine,—calalou, a gombo soup, almost precisely similar to that of Louisiana; and the soupe-d'habitant, or "country soup." It is made of yams, carrots, bananas, turnips, choux-carabes, pumpkins, salt pork, and pimento, all boiled together;—the salt meat ...
— Two Years in the French West Indies • Lafcadio Hearn
... damper, fish, frumenty^, grapes, hasty pudding, ice cream, lettuce, mango, mangosteen, mince pie, oatmeal, oyster, pineapple, porridge, porterhouse steak, salmis^, sauerkraut, sea slug, sturgeon ("Albany beef"), succotash [U.S.], supawn [U.S.], trepang^, vanilla, waffle, walnut. table, cuisine, bill of fare, menu, table d'hote [Fr.], ordinary, entree. meal, repast, feed, spread; mess; dish, plate, course; regale; regalement^, refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, luncheon; dejeuner [Fr.], bever^, tiffin^, dinner, supper, ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... the volunteer cuisine of the American River. Often has he laughed over haughty Valois' iron-clad bread, his own flinty beans, the slabs of pork, cooked as a burnt offering by slow combustion. Only one audacious Yankee in the camp ever attempted a pie. That was a day of crucial ...
— The Little Lady of Lagunitas • Richard Henry Savage
... these French inns, and at the Cheval Blanc they are as good as the best and served in a cool, quiet dining-room, between the front courtyard with its palms and pleasant lounging places and the rear court, around which are the kitchens, the garage and the offices generally. Good as we find the cuisine, what most delights us is the fruit. We have been in great fruit-growing countries before, as at Canterbury, where we had no evidence of the excellence and profusion of the fruit on the table d'hote; but here each meal is crowned ...
— In Chteau Land • Anne Hollingsworth Wharton
... tamely permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... restaurant on the Seine which felt for a short time the upheaval of war. Among the first called to the front had been the proprietor, and the august deputies whose custom it was to take their midday meal at this famous eating place had suffered from an unevenness of the cuisine. He is back at his establishment now, an ammunition maker on the night shift and the excellent and ...
— Defenders of Democracy • The Militia of Mercy
... blown three times," quoth Harcomb, as they all streamed in chattering groups from the ground. "I know not what the prince's maitre-de-cuisine will say or think. By my troth! master Ford, your friend here is in need of a cup of wine, for he hath drunk deeply of Garonne water. I had not thought from his fair face that he had stood ...
— The White Company • Arthur Conan Doyle
... send in their manuscripts the hotel-managers must meet somewhere and agree together the exact terms of their contributions to the book. "The George" agrees that for the coming year "The Crown" shall have the "finest cuisine in England," provided "The George" may have "the most charming situation imaginable," and so on. I should like to be at ...
— Punch or the London Charivari, Vol. 158, March 24, 1920. • Various
... the collector's point of view they belong to the best period, while the graceful convention of isocephaly, which has raised the standard of height, renders them inapt for the 'battles' of life, however well equipped for those of their College where the cuisine is at all tolerable. ...
— Masques & Phases • Robert Ross
... joignait l'apres-souper compagnie dansante sans etre priee, mais sure d'etre bien recue a celle qui avait soupe. Fort cher, peu amusant, et souvent ennuyeux.... Vous connaissiez ma maison, je l'ai augmentee d'un cocher, d'un frotteur, un garcon de cuisine, et j'ai marie mon aide de cuisine; car je travaille a peupler la colonie: 80 mariages de soldats cet hiver et deux d'officiers. Germain a perdu sa fille. Il a epouse mieux que lui; bonne femme mais sans ...
— Montcalm and Wolfe • Francis Parkman
... introduction to two or three of the merchant-princes of the city; and having heard a great deal of the splendid hospitalities of the Western metropolis of the North, we have been anticipating with considerable satisfaction stretching our limbs beneath their mahogany, and comparing their cuisine and their cellar with the descriptions of both which we have often heard from Mr. Allan M'Collop, a Glasgow man who is getting on fairly at the bar. But when we go to see our new acquaintances, or when they pay us a hurried visit ...
— The Recreations of A Country Parson • A. K. H. Boyd
... maid. They're comfortable. I bought their furniture immediately and also the batterie-de-cuisine. It's only I who slink about like a perplexed cat, from one empty room to another, in search of familiar comforts.... But I bought ...
— The Crimson Tide • Robert W. Chambers
... thus refreshing his hungry body and his contemplative mind at the same time. The second battalion, as the first, were fine fellows all, suggesting the might of the Allies and the futility of the enemy's protracted resistance. Again the comic relief was provided by the travelling cuisine, reminding Jones of the oddity of human affairs and the need of his own ...
— Punch, or the London Charivari, Vol. 152, January 3, 1917 • Various
... with glances far from genial I beheld you, margarine, And restricted you to menial Services in my cuisine. ...
— Punch, or the London Charivari, Vol. 153, Dec. 5, 1917 • Various
... should get; which, trifling as it is, is of use in mixed companies, and at table, especially in your foreign department; where it keeps off certain serious subjects, that might create disputes, or at least coldness for a time. Upon such occasions it is not amiss to know how to parley cuisine, and to be able to dissert upon the growth and flavor of wines. These, it is true, are very little things; but they are little things that occur very often, and therefore should be said 'avec gentillesse et grace'. I am sure they must fall ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... a matter of fact that this earliness compels many invited guests to decline the honour and pleasure of dining with a "Gill" (as "Robert" would say), who would without doubt accept the invitation were the hours of the Guild as reasonable as their cuisine is excellent. ...
— The Confessions of a Caricaturist, Vol 2 (of 2) • Harry Furniss
... the preparation of food. The kitchen and commissary department was in the basement at the north end of the building. The privileges of the restaurant were by card only, and were extended to New Yorkers, Exposition officials and prominent Exposition visitors. The cuisine was most excellent, and throughout the season appetizing meals were served on the spacious verandas at the north end of the building, over which canopies had been erected, the illumination being furnished in the evening by electric lights, contained in Japanese lanterns. No restaurant upon the ...
— New York at the Louisiana Purchase Exposition, St. Louis 1904 - Report of the New York State Commission • DeLancey M. Ellis
... enough,' said he; and then he began to laugh, and swore the jest was a pleasant one. He then asked me who the ladies were. I told him that the one was your niece, and that I knew nothing of the other; but the abbe interfered, and said she was your cuisine. The prince guessed he meant to say 'cousin,' and burst out laughing, in which he was joined by the young officer. 'Greet him from me,' said he, as he went away, 'and tell him that we shall meet again, and that I will pay him out for the trick he has played me.' The worthy ...
— The Memoires of Casanova, Complete • Jacques Casanova de Seingalt
... such is the case of your sudden return! A trifle, a silly nightmare which for two successive nights caused you to hear the sound of my voice calling on you for help! Ah! bitter fruits of the wretched German cuisine! Really, Paul, you are foolish! And yet, you tell me things that move me to tears. I cannot answer you as I would like to. My heart is tender, but my speech is dry. I have never been able to tell ...
— Led Astray and The Sphinx - Two Novellas In One Volume • Octave Feuillet
... in the Valley of the Donau knows the Rempf Hotel. It is an ancient hostelry, frequented quite as much in these days as it was in olden times by people who are by way of knowing the excellence of its cuisine and the character of its wines. Unless one possesses this intelligence, either through hearsay or experience, he will pass by the Rempf without so much as a glance at its rather forbidding exterior and make for the modern hotel on the platz, thereby ...
— A Fool and His Money • George Barr McCutcheon
... Dutch, and smearcase. The English, who like playful names for homely dishes, call cottage cheese smearcase from the German Schmierkaese. It is also called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine. ...
— The Complete Book of Cheese • Robert Carlton Brown
... course when she heard of his noble lineage, Mary Matilda could do naught but accept the addresses of the brave prince. He speedily regained his health and flesh under the grateful influences of her cuisine. The wedding day has been set, and little Bessie is to be one of her bridesmaids. The brother Slosson is to be present, and he is to bring with him his other friend, whose name he will not mention, since his lineage ...
— Eugene Field, A Study In Heredity And Contradictions - Vol. I • Slason Thompson
... Boarder, a pleasant-voiced, quiet-faced man with a look of kindliness about his eyes and mouth, made his entrance into the family circle. He commended the table arrangements, praised the coffee, and formed instantaneous friendships with the children. All the difficulties of the cuisine having been smoothed over or victoriously met, Amarilly went to the theatre with a lightened heart. When Mr. Vedder came up to her and asked how she had enjoyed the performance, she felt emboldened to confide ...
— Amarilly of Clothes-line Alley • Belle K. Maniates
... without discomfort too, for many a time the envoys must needs cross mountain-passes so deep in snow that a hundred Thibetans marched ahead treading it down, and not less often they must sleep in the rudest camps and eat the unsavoury cuisine of the country. But on the other, the Peking side, there was nothing but hard and dreary work, since every word that the Chinese Commissioners said was telegraphed back to the I.G., and then carefully discussed with ...
— Sir Robert Hart - The Romance of a Great Career, 2nd Edition • Juliet Bredon
... Whoever sends the raw material, the French send the cooks. The table d'hote, now common in England at the hotels, and the French service found in private houses, all so very different from the practice even since I began to revisit England, show how rapidly the world is bowing to the French cuisine. ...
— Round the World • Andrew Carnegie
... many a gem of highest Art-cuisine Those dark unfathomed dogmatists eschew; Full many a 'dish to set before the Queen' Would waste its sweetness on the ...
— Rhymes of the East and Re-collected Verses • John Kendall (AKA Dum-Dum)
... allusion to the ancestral cuisine and Mr. Jackson continued with deliberation: "No, she was NOT ...
— The Age of Innocence • Edith Wharton
... with Christmas holly; the magistrates have met in petty sessions in the card-room of the old Assembly. The farmers' ordinary is held as of old, and frequented by increased numbers, who are pleased with Mrs. Lightfoot's cuisine. Her Indian curries and Mulligatawny soup are especially popular: Major Stokes, the respected tenant of Fairoaks Cottage, Captain Glanders, H.P., and other resident gentry, have pronounced in their favour, and have partaken ...
— The History of Pendennis • William Makepeace Thackeray
... house is the Maire's Chateau, the palatial one, so we shall live in the lap of luxury as never before in this country! And have hot baths with eau-de-Cologne every night, or cold every morning. And the woman is going to faire our cuisine there for us, so we shan't have to wait hours in the cafe for our meals. There is only one waiter at the cafe, who is a beautiful, composed, wrapt, silent girl of 16, who will soon be dead ...
— Diary of a Nursing Sister on the Western Front, 1914-1915 • Anonymous
... "You de wizard. You only play you mend de shoe; but, by gar, you make de poor voyageur pay de same like it was work! I hear dey call you Big Medicine of de Cuisine Diable." ...
— The Cobbler In The Devil's Kitchen - From "Mackinac And Lake Stories", 1899 • Mary Hartwell Catherwood
... food of the uncivilised races is better.... Most of the complicated dishes provided in the homes, hotels and restaurants of the rich, stimulate the organs of digestion and secretion in a harmful way. It would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors." A few have lived to a hundred years, and physiologists, including Metchnikoff, see no inherent reason why all men, apart from accident, should not do so. Most men are old ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... victories of the Grand Monarch. Ungrateful posterity has somewhat forgotten the tremendous military achievements of Louis XIV—the hardships of his campaign in the Netherlands in which the staff of the royal cuisine was cut down to one hundred cooks—the passage of the Rhine, in which the King actually crossed the river from one side to the other, and so on. But the student of history can live again the triumphs of Louis in this Hall of Mirrors. It is an irony of history ...
— Behind the Beyond - and Other Contributions to Human Knowledge • Stephen Leacock
... la Pointe assassine, L'Esprit cruel et le Rire impur, Qui font pleurer les yeux de l'Azur, Et tout cet ail de basse cuisine! ...
— French Lyrics • Arthur Graves Canfield
... grease to the armpits. Aaron, more careful, referred his actions to the Sarki's. The bread must be broken, not cut; and it was eaten with the right hand only, the left lying in the lap as though broken. Belching seemed to be de rigueur as a tribute to the cuisine, so Aaron belched ...
— Blind Man's Lantern • Allen Kim Lang
... of the Rob Roy cuisine as it is made up for carrying. There is first a strong waterproof bag about one foot high, and closed at the top by a running cord. At the bottom is the cuisine itself, a, which occupies a space of only six inches by ...
— The Voyage Alone in the Yawl "Rob Roy" • John MacGregor
... of edible crabs are exposed for sale; and amongst the delicacies at the tables of Europeans, curries made from prawns and lobsters are the triumphs of the Ceylon cuisine. Of these latter the fishermen sometimes exhibit specimens[1] of extraordinary dimensions, and of a beautiful purple hue, variegated with white. Along the level shore north and south of Colombo, ...
— Ceylon; an Account of the Island Physical, Historical, and • James Emerson Tennent
... would be in the highest degree obnoxious to people of other countries. For example, the garlic so freely used in Russian cookery, would be considered by Americans no addition to the natural flavors of food; and still more distasteful would be the asafetida frequently used as a seasoning in the cuisine of Persia ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... with Dorothee, our chamber-maid; the porter was pining for a little black eyed grisette, who sold prints and pastry, in a stall opposite; and the ostler was eternally quarrelling with the chef de cuisine, who repelled him from the kitchen, which, in the person of the assistant cook, a plump rosy norman girl, contained all the treasure of his soul—love and negligence reigned throughout the household. We rang the bells, and sacre dieu'd, but all in vain, ...
— The Stranger in France • John Carr
... carrying off a certain bottle of wine which he had planted for convenient removal. How much you should give him is considered to depend upon the quality of the wine which you have been fully charged for with your ticket; and this question of cuisine and wine still further complicates the difficult adjustment of the rightful claims of the attendant and what is due to your own honour, not to mention your reputation as a gourmet. An irreverent American, after a first experience, I conclude, of English travel, said ...
— The Idler Magazine, Volume III., July 1893 - An Illustrated Monthly • Various
... my peace of mind is broken completely for a full hour. If I ask Ferajji, my now formally constituted cook, to assist, his thick wooden head fails to receive an idea, and I am thus obliged to play the part of chef de cuisine. ...
— How I Found Livingstone • Sir Henry M. Stanley
... again, has built on Athenaeus and other authorities a highly valuable paper on "The Formation of the Palate," and the late Mr. Coote, in the forty-first volume of "Archaeologia," has a second on the "Cuisine Bourgeoise" of ancient Rome. These two essays, with the "Fairfax Inventories" communicated to the forty-eighth volume of the "Archaeologia" by Mr. Peacock, cover much of the ground which had been scarcely traversed before by any scientific English inquirer. The importance of an insight into the ...
— Old Cookery Books and Ancient Cuisine • William Carew Hazlitt
... of his confreres, and the natural result followed. A visiting acquaintance began between the regiment and such of the members of the college as had liberty to leave the precincts: who, as time ripened the acquaintance into intimacy, very naturally preferred the cuisine of the North Cork to the meagre fare of "the refectory." At last seldom a day went by, without one or two of their reverences finding themselves guests at the mess. The North Corkians were of a most hospitable turn, and the fathers were determined ...
— The Confessions of Harry Lorrequer, Vol. 1 • Charles James Lever
... headed "Dainty Dishes," "Hints for the Cuisine," etc., appears to be made up from recipes taken at random from the clippings of the year before—so we have strawberry shortcake and asparagus omelet in October, cauliflower in August, and blueberries in December. ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... disappear as by enchantment. 'This is much better than medicine,' he said, with a look of gratitude to the clever head-cook. 'Medicine? parbleu!' exclaimed Grill; 'do not speak of medicine, mon cher ami, or I leave alone my batterie de cuisine.' Monsieur Grill felt deep contempt, approaching hatred, for all drugs and doctors, labouring under the impression of having lost his beautiful head of hair through some ill-applied medicines. Clare saw the passing cloud, and, with much tact, renewed his praises of the delicious broth, asking ...
— The Life of John Clare • Frederick Martin
... will repair.(9) He enters. High the cork arose And Comet champagne foaming flows. Before him red roast beef is seen And truffles, dear to youthful eyes, Flanked by immortal Strasbourg pies, The choicest flowers of French cuisine, And Limburg cheese alive and old Is ...
— Eugene Oneguine [Onegin] - A Romance of Russian Life in Verse • Aleksandr Sergeevich Pushkin
... piece of butter which this active young cuisiniere thought necessary to put into the pot in which the 'Alose' was to be boiled. She laughed at the surprise I expressed; and added "qu'on ne peut rien faire dans la cuisine sans le beurre." You ought to know, by the by, that the Alose, something like our mackerel in flavour, is a large and delicious fish; and that we were always anxious to bespeak it at the table-d'hote at Rouen. Extricated from the lake of butter in which it floats, when brought upon table, ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... dish proved to be very satisfactory to the boys, whose appetites had been sharpened by the exercise of the forenoon. The cuisine had been very good along the rivers, for Pitts had generally been the caterer as well as the cook and steward. Chickens and eggs had been plentiful enough, and at the town he had obtained some fish. There was no fresh beef or mutton. They had ...
— Four Young Explorers - Sight-Seeing in the Tropics • Oliver Optic
... la posada.—Rien, repond tristement le voyageur.—Eh bien! alors, comment voulez-vous que je vous fasse[1] a manger? Le boucher est la-bas, le boulanger est plus loin; allez chercher du pain et de la viande et s'il y a du charbon de bois, ma femme, qui s'entend un peu a la cuisine, ...
— French Conversation and Composition • Harry Vincent Wann
... a smiling face and a greasy blouse came up to them, and the burglar began pointing out to Bat the high points of the cuisine. When they had given their orders Big Slim rolled a cigarette and leaned back in his chair. A newspaper which lay upon the table caught his eye and he ...
— Ashton-Kirk, Criminologist • John T. McIntyre
... with the coterie's spiritual make-up that they should know a restaurant in the vieux carre, which "that pewblic" knew not, and whose best merits were not music and fresco, but serenity, hospitality, and cuisine—-a haven not ...
— The Flower of the Chapdelaines • George W. Cable
... the Stockaders came suddenly into view, but it was close to sunset, the time for the evening meal, and, as though by mutual consent, both sides laid aside their arms for the homelier utensils of the cuisine. Down in the Citadel Square a hundred little fires started up, and as many pots and kettles began to bubble cheerfully. The invaders contented themselves with building huge bonfires, intended for warmth rather than for cooking, since their ...
— The Doomsman • Van Tassel Sutphen
... account of the employments of the women and men here, agree with Father Cantova's, of the Caroline Islanders?—"La principale occupation des hommes, est de construire des barques, de pecher, et de cultiver la terre. L'affaire des femmes est de faire la cuisine, et de mettre en oeuvre un espece de plante sauvage, et un arbre,—pour en faire de la toile."—Lettres Edifiantes et Curieuses, tom. xv. ...
— A General History and Collection of Voyages and Travels, Vol. 15 (of 18) • Robert Kerr
... restaurant in north Montgomery Street on the edge of Chinatown. It was a disreputable place but it had a certain air of brilliancy, although below the sidewalk, and was favored by men that worked late on newspapers, not only for its excellent cuisine but because there was likely to be some garish bit of drama to refresh ...
— Sleeping Fires • Gertrude Atherton
... Japan from the rest of the world, so conducive to introspection, has been highly favourable to the development of Teaism. Our home and habits, costume and cuisine, porcelain, lacquer, painting—our very literature—all have been subject to its influence. No student of Japanese culture could ever ignore its presence. It has permeated the elegance of noble boudoirs, and entered the abode of the humble. ...
— The Book of Tea • Kakuzo Okakura
... and intelligent on all subjects, and though rather conservative on some points, were not aggressive in pressing their opinions on others. Their hospitality was charming and generous, their homes the beau ideal of comfort and order, the cuisine faultless, while peace reigned over all. The quiet, gentle manner and the soft tones in speaking, and the mysterious quiet in these well-ordered homes were like the atmosphere one finds in a modern convent, where the ordinary duties of the day seem to be accomplished ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... great emergency and flourished. And finally, in sympathy with the great European upheaval, in sympathy with the great natural law of change, Labour ousts both, single-eyed Labour, and down goes England, crumbling into the dust!—Let us lunch, my friends. The cuisine is still ...
— The Great Prince Shan • E. Phillips Oppenheim
... saw Professor White at Syracuse, and went out for a ride with him. Queer quarters at Utica, and nothing particular to eat; but the people so very anxious to please, that it was better than the best cuisine. I made a jug of punch (in the bedroom pitcher), and we drank our love to you and Fields. Dolby had more than his share, under pretence of ...
— Yesterdays with Authors • James T. Fields
... for dinner just as soon as her midday duties in the kitchen had set her free. She thought that she would be more like Gaspard, "inspired to buy what is right" if she waited until the success of her luncheon had been assured. The ensuing events had driven the affairs of her cuisine entirely out of her mind. She was constrained by her native tendency to concentrate on the business in hand to the exclusion of all other matters, big and little. She had dismissed Betty during the excitement that followed Sheila's illness, and ...
— Outside Inn • Ethel M. Kelley
... Ethnological Society (who are they?), which I have declined. I am at present in great demand; a bishop has just requested me to visit him. The worst of these bishops is that they are skin-flints, saving for their families. Their cuisine is bad, and their port wine execrable, and as for their cigars!—I say, do you remember those precious ones of the Sanctuary? A few days ago one of them turned up again. I found it in my great-coat pocket, and thought of you. ...
— A Publisher and His Friends • Samuel Smiles
... at the Ritz, I consulted my watch. It was a quarter of two; certainly time had marched apace. Should I, like a sensible man, descend to the restaurant and enjoy a sample of the justly famous cuisine of the hotel? Or should I throw all reason overboard and post off on—what was it Dunny had called my mission—a ...
— The Firefly Of France • Marion Polk Angellotti
... varied ptisans and syrups are as much preferable to the mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, a dose of calomel is not sometimes given by a physician on ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... St. Angelo controlled the household at Carlton Gardens with skill. The appointments were finished and the cuisine refined. There was a dinner twice a week, from which Waldershare was rarely absent, and to which Endymion, whom the prince always treated with kindness, had a general invitation. When he occasionally dined there he met always several foreign ...
— Endymion • Benjamin Disraeli
... to one of the first books in which our new knowledge of organic chemistry began to be displayed, thirty years ago, I find that even at that period the organic elements which the cuisine of the laboratory had already detected in simple Indigo, ...
— Proserpina, Volume 1 - Studies Of Wayside Flowers • John Ruskin
... do at all. To be taken for persons who were accustomed to the excellences of French cuisine was not Hermia's idea of being a vagabond. She had been studying the face of their hostess and came to a sudden resolution. Here was the person who could, if she would, complete her emancipation. Turning to Markham she ...
— Madcap • George Gibbs |
