"Ice chest" Quotes from Famous Books
 ... and with the dog, come to the bridge to meet me. I hope you will not suffer and fret. Put away your clothing, arrange the rooms to keep busy, or better yet, lie in the swing and rest. There is food in the ice chest, pantry, and cellar. Forgive me for leaving you to-day, but I thought you would feel easier to have this over. I am so glad to bring your mother here. I hope it will make you happy enough to meet us with a smile. Do not forget the pink box until ...
— The Harvester • Gene Stratton Porter
... he covered her with a Roman blanket that lay on the foot of the bed. Then he found two hot water bottles, marched down stairs, heated a kettle of water on the kerosene stove, searched for beef tea in the ice chest and by good luck found half a jar. With the water bottles at her feet and a little beef tea to nourish her, Miss Campbell at last fell into a deep sleep, while the doctor, sitting near at hand, read one of the magazines and, occasionally tip-toeing to her bedside, listened to ...
— The Motor Maids at Sunrise Camp • Katherine Stokes
... of rather "fat" smoked bacon in tiny pieces the size of dice; fry until brown and crisp. Take 25 fresh clams, after having drained a short time in a colander, run through a food chopper and place in ice chest until required. Pour the liquor from the clams into an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized onions, all thinly sliced; also add the crisp bits of bacon and fat, which had fried out from the bacon, to the clam juice. Cook all together slowly or simmer 3 or 4 hours. ...
— Mary at the Farm and Book of Recipes Compiled during Her Visit - among the "Pennsylvania Germans" • Edith M. Thomas
... French call it Romaine, and in this country it is sometimes called Roman lettuce. It does not head. The leaves are long and not handsome whole; but one who uses the lettuce never wishes for any other. Lettuce should be crisp and green, and be kept until used in a very cold place—in an ice chest ...
— Miss Parloa's New Cook Book • Maria Parloa |
