"Cuisine" Quotes from Famous Books
 ... 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, ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... out of the window at the dunes, puffing his cigar meditatively. He thought of the comfortable bed, of the admirable cuisine—he would hate to give them up. It would mean going to the other hotel, and the mere idea made ...
— Affairs of State • Burton E. Stevenson
... la ronce parasite; On blanchit a la chaux en hate 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, ...
— La Legende des Siecles • Victor Hugo
... the mail arrive, and the cordial and cheery welcome given to 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 drawing to a close even in Wales; the iron ...
— The Story of the Cambrian - A Biography of a Railway • C. P. Gasquoine
... themselves entirely to the crew of the vessel in which they were brought over. This information was received from one of the oldest inhabitants, a native himself, and exceedingly fond of missionaries. He is said also to be very skilful in the CUISINE ...
— The Autocrat of the Breakfast-Table • Oliver Wendell Holmes, Sr. (The Physician and Poet not the Jurist)
... 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 ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... 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
... 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
... been killed at the Battle of the Marne. She was about sixty, and suffered badly from asthma. Her house was too large for one maid, a stout, matronly person called Emily, hence the place was not kept as clean as it ought to have been, and the cuisine left ...
— Mademoiselle of Monte Carlo • William Le Queux
... most charming people I had ever seen. They were refined 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 ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... adds, what is almost incredible, that the Indians 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 cult, Garcilasso ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... Oklahoma City salesman 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 ...
— Jokes For All Occasions - Selected and Edited by One of America's Foremost Public Speakers • Anonymous
... figure, with "soft, gazelle-like eyes which were a faithful index of a tender heart." Later, however, the Princess Sayn-Wittgenstein wrote to Liszt that she was too stout, but praised her management of the household and her excellent cuisine. Her nature was the very opposite of Wagner's. Where he was passionate, strong-willed and ambitious, she was gentle, affectionate and retiring. Where he yearned for conquest, she wanted only a well-regulated home. But she could not follow him in his art theories, and as they assumed more definite ...
— The Loves of Great Composers • Gustav Kobb
... to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine here ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... 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 venison and grindstone ...
— Thurston of Orchard Valley • Harold Bindloss
... 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 ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... 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
... belongings as a matter of course. Because the one family can give dinner parties it does not follow that the other should not afford just as much enjoyment by a simpler form of hospitality. The possible lover does not come to criticise the cuisine of the household in which the object of his ...
— The Etiquette of Engagement and Marriage • G. R. M. Devereux
... 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 feather ...
— Dead Souls • Nikolai Vasilievich Gogol
... the two elements 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 letters, magistrates, artists, and men of genius met on equal terms ...
— Women of Modern France - Woman In All Ages And In All Countries • Hugo P. Thieme
... loin 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
... 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 ...
— The Lady Paramount • Henry Harland
... 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, ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... de 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, vous ...
— French Conversation and Composition • Harry Vincent Wann
... beauty of Don's cuisine is that the beef soup with barley always tastes as good as, or even better than, the original roast. His dry battery has generated in the past few years a dozen features with real voltage—the Savage Portraits, ...
— Shandygaff • Christopher Morley
... you. I myself am in the 'cuisine' (the Prefecture). Since my return from the war my illustrious services have been rewarded by an appointment ...
— The Thin Red Line; and Blue Blood • Arthur Griffiths
... college: he introduced him to some 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
... must make the house our own, and truly I rejoiced that it was so. The house had every comfort, the society every charm, and the welcome was as warm as it was unostentatious. We—for you must know our party was four in number—most decidedly lit upon our legs, and the cuisine and the cellar lent effectual aid. The proprietor is an elderly man, and the son, who has travelled a good deal in Europe, manages the properties, which consist of several plantations, and employ about twelve hundred slaves. The sound of the lash is rarely heard, and the negroes ...
— Lands of the Slave and the Free - Cuba, The United States, and Canada • Henry A. Murray
... Sejournant, was not, strictly speaking, a beauty, but she had magnificent blonde hair, gray, caressing eyes, and a silvery, musical voice. Well built, supple as an adder, modest and prudish in mien, she knew how to wait upon and cosset her master, accustoming him by imperceptible degrees to prefer the cuisine of the chateau to that of the wine-shops. After a while, by dint of making her merits appreciated, and her presence continually desired, she became the mistress of Odouart de Buxieres, whom she managed to retain by proving herself immeasurably superior, both ...
— Serge Panine • Georges Ohnet
... arch, each panel of it bearing some picture to recall the 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
... knocked loudly against the table. Lord Grenville, moreover, had a most perfect cook—some wags asserted that he was a scion of the old French NOBLESSE, who having lost his fortune, had come to seek it in the CUISINE ...
— The Scarlet Pimpernel • Baroness Orczy
... their wit even into their cuisine. Every dish set before you at the table is a picture, and tickles your eye before it does your palate. When I ordered fried eggs, they were brought on a snow-white napkin, which was artistically folded upon a piece of ...
— Winter Sunshine • John Burroughs
... tall, handsome brun, with a mustache and a fine barytone voice. That was how I always arranged it, and—you will laugh—but a large, large house, and numbers of servants, and a good cook, but a superlatively good cuisine, and wine and all that, and long, trailing silk dresses, and theater every night, and voyages to Europe, and—well, everything God had to give, in fact. You know, I get that from papa, wanting everything God has ...
— Balcony Stories • Grace E. King
... 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 ...
— Wild Wings - A Romance of Youth • Margaret Rebecca Piper
... with liveried servants and cooks; also the king had brought his "chef de cuisine and own butler. The latter, a lordly Englishman, was a grand, haughty person who superintended the extravagant preparations for ...
— Tales of Aztlan • George Hartmann
... his favorite caravansaries, and so silent and swift would be the service and so delicately choice the food, that he regretted the hunger that must be appeased by the "dead perfection" of the place's cuisine. Even the music there seemed to be always playing ...
— Strictly Business • O. Henry
... 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 said smoothly ...
— Madcap • George Gibbs
... tucked in for the night, crooning unanimously, "There's no place like home!" To-day they have chalked up on the wall, "The Ritz Private Boarding Establishment; well-aired beds; bring your own straw. Excellent cuisine. ...
— Punch, or the London Charivari, Vol. 147, September 30, 1914 • Various
... which went by the unpretending style of the Grand Hotel de l'Univers, he found clean, comfortable, and as to its cuisine praiseworthy. The windows of the cubicle in which he had been lodged—one of ten which sufficed for the demands of the itinerant Universe—not only overlooked the public square and its amusing life of a minor market town, but commanded as well a splendid vista of the valley of the ...
— Alias The Lone Wolf • Louis Joseph Vance
... enquires in the same letter. "At present I am in great demand. A Bishop has just requested me to visit him. The worst of these Bishops is that they are all skinflints, saving for their families; their cuisine is bad and their Port-wine execrable, and as for their cigars—. ...
— The Life of George Borrow • Herbert Jenkins
... declared Leon. "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
... 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, ...
— The Sunny Side of Ireland - How to see it by the Great Southern and Western Railway • John O'Mahony and R. Lloyd Praeger
... the eighteenth century. Britons of that period had their own insular contempt for French cookery, as is well illustrated by Rowlandson's caricature which, with its larder of dead cats and its coarse revelation of other secrets of French cuisine, may be regarded as typical of the popular opinion. But Pontack and his eating-house flourished amazingly for all that. A French refugee in London in 1697 took pride in the fact that whereas it was difficult to obtain a good meal elsewhere "those who would dine at one or two ...
— Inns and Taverns of Old London • Henry C. Shelley
... 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; ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... several species 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, and in no less profusion elsewhere, the nimble little Calling ...
— Ceylon; an Account of the Island Physical, Historical, and • James Emerson Tennent
... California conform to his 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
... lunch he apologized for only offering his father and brother a bachelor's pot-luck, though, truth to tell, the fare was excellent. Indeed, whenever Andree and the children absented themselves, Ambroise still kept a good cook to minister to his needs, for he held the cuisine of restaurants ...
— Fruitfulness - Fecondite • Emile Zola
... 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 is still ...
— Eugene Field, A Study In Heredity And Contradictions - Vol. I • Slason Thompson
... due and took up our quarters at the only hotel of which the 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 ...
— The Narrative of a Blockade-Runner • John Wilkinson
... Do make a trial for Springfield. We 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 devoted enthusiasm. Ever ...
— Yesterdays with Authors • James T. Fields
... a loss. He had never tasted an omelette; he had never seen an omelette. Omelettes form no part of the domestic cuisine of England. "Omelette!" he repeated. How was he familiar with the word—the word which conveyed nothing to his mind? Then he remembered: "You can't make an omelette without breaking eggs." Of course she had broken eggs. She had broken four eggs—she ...
— Helen with the High Hand (2nd ed.) • Arnold Bennett
... Monomotapa friends, Paul. But what puerility! And 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 any one, ...
— Led Astray and The Sphinx - Two Novellas In One Volume • Octave Feuillet
... 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 than he ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... 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 ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... 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
... of 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 ...
— Endymion • Benjamin Disraeli
... credited with being largely responsible for her failure to run away with each and every presentable man who ogled her, and browbeating the waiters and frustrating their attempts to cheat the house out of its fair dues, and supervising the marketing and the cuisine: believe it or not, Mama Therese led a tolerably busy life and deserved whatever gratification she got out of it, to say nothing of highest commendation for industry, fidelity, and frugality. But that did nothing to prevent Sofia ...
— Red Masquerade • Louis Joseph Vance
... 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
... has travelled 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 missing ...
— A Fool and His Money • George Barr McCutcheon
... consolatory bone to gnaw in private, find myself 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 ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... 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; ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... column 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. Without a hint concerning the proper method of combining ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... 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
... Our cuisine was bourgeoise also. Peter Ibbetson's mouth watered (after his tenpenny London dinner) to see and smell the steam of "soupe a la bonne femme," "soupe aux choux," "pot au feu," "blanquette de veau," "boeuf a la mode," ...
— Peter Ibbetson • George du Marier et al
... majority "munch" in a most unbecoming fashion. For, say what you will, to eat may possibly be delightful, but it is certainly not a romantic episode of the everyday. True, restaurants have done their best to add glamour to our daily chewing. And the better the cuisine, the less time we have for regarding others. That is why hostesses are usually so harassed over their menus. Very few guests arrive really hungry. So she has to entice, as it were, the already replete stomach by delicacies which it really doesn't ...
— Over the Fireside with Silent Friends • Richard King
... whimper, and then with a sudden jerk, bursting into a loud, monotonous howl. Yet, withal, these attendants, who slept on mats, in the rooms adjacent to that of their mistress, and fed upon the preparations of her own cuisine, were, in the main, very civil and inoffensive, and seemed to look upon the Princess with the utmost awe. The "agent," or "secretary," or "prime-minister," or whatever he might be called, was very mysterious as to the objects, purposes, history, and antecedents of her Highness, ...
— The Humbugs of the World • P. T. Barnum
... midday 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 if four o'clock ...
— Sunlight Patch • Credo Fitch Harris
... bienvenus. Oui, monsieur—sans doute ce sont des gens de chantier. Dey vork in forest,' he added, with a wave of his hand—plunging into English. 'Nous sommes tous les gens de chantier—vat you call hommes de lumbare: mais pour moi, je suis chef de cuisine pour le present:' and a conversation ensued with Argent, in which Arthur made out little more than an occasional word of the Canadian's—with ease when it was so ...
— Cedar Creek - From the Shanty to the Settlement • Elizabeth Hely Walshe
... ain't agoin' 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 and ...
— Bruvver Jim's Baby • Philip Verrill Mighels
... 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 ...
— The Best British Short Stories of 1922 • Edward J. O'Brien and John Cournos, editors
... her crying. She lowered her handkerchief and stared fixedly at an old print on the wall opposite. The hotel—though strictly modern in cuisine and management—was an old one, and prided itself on the quaintness of its old-time furnishings. Just what the print represented Mrs. John could not have told, though her eyes did not swerve from its face for five long minutes. ...
— Across the Years • Eleanor H. Porter
... qualities of carpets. She poured out distracting facts about bacilli and vegetable mould, and demonstrated that curtains and picture-frames are a hot-bed of animal organisms. She learned by heart the nutritive ingredients of the principal articles of diet, and revolutionized the cuisine by an attempt to establish a scientific average between starch and phosphates. Four cooks left during this experiment, and Lethbury fell into the habit of dining at ...
— The Descent of Man and Other Stories • Edith Wharton
... has 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
... to 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. ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... physiological old age and that the simpler 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 at 70, some even at 60; if we could add 20 or ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... 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
... (alack, as I have argued, rather beyond her control); she is also filled with the notion that a conscientious discharge of her few remaining duties is, in some vague way, discreditable and degrading. To call her a good cook, I daresay, was never anything but flattery; the early American cuisine was probably a fearful thing, indeed. But today the flattery turns into a sort of libel, and she resents it, or, at all events, does not welcome it. I used to know an American literary man, educated on the Continent, who married a woman because she had exceptional gifts in this department. Years ...
— In Defense of Women • H. L. Mencken
... 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 the ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... unwilling sparks into a flame only a few inches high. Upon this meagre fire we attempted to cook our food and boil our water (a trying process at such an altitude), keeping our own circulation fairly normal by constantly required efforts. The cuisine that night was not of the usual excellence, and did but little credit to the cook. We had to eat everything half-cooked, or, to be accurate, almost altogether uncooked. The night was a bitterly cold one, with a heavy fall of snow. When we rose in the morning it lay quite two ...
— In the Forbidden Land • Arnold Henry Savage Landor
... 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
... 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 ...
— The Firefly Of France • Marion Polk Angellotti
... 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 ...
— Influences of Geographic Environment - On the Basis of Ratzel's System of Anthropo-Geography • Ellen Churchill Semple
... 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 ...
— Montcalm and Wolfe • Francis Parkman
... standing under the shadow of the lighthouse, has the advantage of being the nearest to the beach of all the hotels. Both are ample and hospitable hostelries, where you are led persuasively through the Eleusinian mystery of the Philadelphia cuisine. Schaufler's is an especial resort of our German fellow-citizens, who may there be seen enjoying themselves in the manner depicted by our artist, while concocting—as we are warned by M. Henri Kowalski—the ...
— Lippincott's Magazine of Popular Literature and Science - Vol. XI, No. 27, June, 1873 • Various
... of it sank into my soul. Also, I might say, that at the wedding supper, I made a brilliant reputation as an expert with a knife and fork, that lived in the memory of my friends for a long time. My courage and endurance in that cuisine commanded the wonder, and admiration, of the spectators. It was good to have enough to eat once more. I had almost forgotten how it felt—not to be hungry; and it was the more pleasant to note how much pleasure it gave your friends ...
— From the Rapidan to Richmond and the Spottsylvania Campaign - A Sketch in Personal Narration of the Scenes a Soldier Saw • William Meade Dame
... Elizabeth of Bavaria, widow of Monsieur, the only brother of Louis XIV. She always hated the French manners, and longed for her native sauer-kraut and sausages, which to her taste were finer than all the luxuries and dainties of the French cuisine. She was counted a severe moralist, and her tongue was more dreaded than a bayonet-charge. To be sure, her enemies more than hinted that her extraordinary virtue was trebly guarded by her ugliness. On the latter subject she says herself, "I ...
— Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 90, June, 1875 • Various
... of any kind, inasmuch as he never had time to commit sin. He was most 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 occupations were of such importance to—himself, should very coolly forego his own ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... do for the flavouring,' and in goes the sauce, and the flavouring is supposed to be complete. People who eat their chops, and steaks, and fish, and game, after having smothered the natural flavour with the same harsh condiment, may be satisfied with a cuisine of this sort, but to an unvitiated palate the ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... to travellers in Walcheren is to stay at Middelburg rather than at Flushing (they are very nigh each other) and to stay, moreover, at the Hotel of the Abbey. It is not the best hotel in Holland as regards appointment and cuisine; but it is certainly one of the pleasantest in character, and I found none other in so fascinating a situation. For it occupies one side of the quiet square enclosed by the walls of the Abbey of St. Nicholas ...
— A Wanderer in Holland • E. V. Lucas
... 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 ...
— The Recreations of A Country Parson • A. K. H. Boyd
... 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 ...
— Your United States - Impressions of a first visit • Arnold Bennett
... taste rejected her uncomeliness; his habits of thought and life were all antagonistic to what he had heard of her niggardliness and greed. As she stood there, in a dirty calico wrapper, still redolent with the day's cuisine, crimson with embarrassment and the recent heat of the kitchen range, she certainly was not an alluring apparition. Happily for the lateness of the hour, her loneliness, and the infelix reputation of the man before her, she was at least a safe one. ...
— The Twins of Table Mountain and Other Stories • Bret Harte
... was balanced on the other side of the room by an even more penetrating conversation unflaggingly maintained by a party of Americans, who were sitting in judgment on the cuisine of the country they were passing through, and finding ...
— The Unbearable Bassington • Saki
... way into an adjoining room, and found an excellent breakfast waiting for him. The cook, knowing that this was the last meal the young master of the ranche would eat at that table for long months to come, had exhausted all his knowledge of the cuisine in the effort to serve up a breakfast that would tempt George to eat, no matter whether he ...
— George at the Fort - Life Among the Soldiers • Harry Castlemon
... 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, ...
— Outside Inn • Ethel M. Kelley
... other peculiarities, it 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
... 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 ...
— Westward with the Prince of Wales • W. Douglas Newton
... noiselessly 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 never ...
— Bamboo Tales • Ira L. Reeves
... is a rambling old house, comfortable after French ideas of comfort, and rejoicing in an excellent cuisine; though it is true that on one occasion, at least, haricots verts a l'Anglaise meant a mass of fibrous greens, swimming in a most un-English sea of artificial fat. It is a good place for studying ...
— Ice-Caves of France and Switzerland • George Forrest Browne
... Chinaman with 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 ...
— Ashton-Kirk, Criminologist • John T. McIntyre
... disease of the mistress. General Ruffin's valet de chambre was in love 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, ...
— The Stranger in France • John Carr
... sleep well his first night on Mars. There was no tangible reason why he shouldn't. His bed was soft. He had dined sumptuously, for this hotel's cuisine offered not only Martian delicacies, but drew on Earth and ...
— The Martian Cabal • Roman Frederick Starzl
... quickly used, and our collective lung-power severely drawn upon in blowing the unwilling sparks into a flame a few inches high. Upon this meagre fire we attempted to cook our food and boil our water (a trying process at great elevations). The cuisine that night was not of the usual excellence. We had to eat everything half-cooked, or, to be accurate, practically uncooked. The night was a bitterly cold one, and snow was falling heavily. When we rose in the morning snow was two feet deep around us. The glare was painful ...
— An Explorer's Adventures in Tibet • A. Henry Savage Landor
... of consolation he went back amidships to comfort the hungry Imogene, who had been unable to find much in the cuisine of a revenue cutter that would satisfy the ...
— The Skipper and the Skipped - Being the Shore Log of Cap'n Aaron Sproul • Holman Day
... assume responsibility for these creatures, whether I would or not, I made the best of it and directed them to find quarters on the upper floors, leaving the third floor to me. One of the girls I charged with the duties of my simple cuisine, and directed the others to take up the various activities which had formerly constituted their vocations. Thereafter I saw little of them, nor ...
— A Princess of Mars • Edgar Rice Burroughs
... 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 and Mr. Blackstone. But the thought ...
— The Vicar's Daughter • George MacDonald
... the shambles; and because they have been seen to make a ragout of boror (SNAILS), and to roast a hotchiwitchu or hedgehog, it has been supposed that reptiles of every description form a part of their cuisine. It is high time to undeceive the Gentiles on these points. Know, then, O Gentile, whether thou be from the land of the Gorgios (20) or the Busne (21), that the very Gypsies who consider a ragout ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... believed. It seriously upset his equanimity for no less than a week; not indeed to the extent of damaging his appetite, or his sleep, but enough to make her society a distraction more bitter than sweet; enough to drive him into dining at the Strawberry Bank Hotel, though the cuisine of that mixed establishment compared very ...
— The Great Amulet • Maud Diver
... 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 ...
— The Jargon File, Version 4.0.0
... hallucinations or even to have arraigned the innocent for his own guilt. Certain it is that there is not one of the sweet herbs mentioned in this volumes that has not long enjoyed a more or less honored place in the cuisine of all the continents, and this in spite of the occasional tootings of ...
— Culinary Herbs: Their Cultivation Harvesting Curing and Uses • M. G. Kains
... 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 cells, capable of holding four prisoners. On the platform, ...
— The Mirror of Literature, Amusement, and Instruction. - Volume XII, No. 347, Saturday, December 20, 1828. • Various
... tales. Urchins, small mountaineers, more picturesquely clad than anything seen in Alpine Italy, even, now offer us little baskets of wild strawberries at ten copecks a basket-strawberries they and their little brothers and sisters have gathered this very morning at the foot of the hills. The cuisine at the lunch-counters embraces fresh trout from neighboring mountain streams, caught by vagrant Mingrelian Isaac Waltons, who bring them in on strings ...
— Around the World on a Bicycle Volume II. - From Teheran To Yokohama • Thomas Stevens
... some choice dish or, better still, some dainty. The intellect is Epicurean; let us supply it with savory, delicate viands adapted to its taste; it will eat so much the more owing to its appetite being sharpened by sensuality. Two special condiments enter into the cuisine of this century, and, according to the hand that makes use of them, they furnish all literary dishes with a coarse or delicate seasoning. In an Epicurean society, to which a return to nature and the rights of instinct are preached, voluptuous ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... House, 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
... a 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 a ...
— The Crimson Tide • Robert W. Chambers
... Hall from 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 ...
— The Water Ghost and Others • John Kendrick Bangs
... 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 of overwork. She ...
— Diary of a Nursing Sister on the Western Front, 1914-1915 • Anonymous
... day. What's this? (Taking up folded dirty newspaper and opening it.) Now, let's see. Well, what about this? "A beautiful private hotel of the highest class. Luxuriously furnished. Visitors' comfort studied. Finest position in London. Cuisine a speciality. Suitable for persons of superior rank. Bathroom. Electric light. Separate tables. No irritating extras. Single rooms from two and a half guineas. 250 Queen's Gate." Quite close by! (CARVE says nothing.) Perhaps that's a bit dear. Here's another. "Not a boarding-house. A ...
— The Great Adventure • Arnold Bennett
... the dining room was so perfect. The entire room was paneled in walnut. On the mantel over the great fireplace stood silver candlesticks with wax tapers. The candlestick in the center of the table was composed of twelve branches. The cuisine was delectable, the wines delicious. Madame and the countess were in evening dress. The Colonel was brimming with anecdote, the countess was witty, Madame was a ...
— The Puppet Crown • Harold MacGrath
... Meanwhile, superintended by the mistress, all are occupied with the important duty of preparing the morning meal. It is surprising how skilful are these heaven-born cooks; the excellent dishes they make out of "half-nothing." I preferred the cuisine of Forteune's wives to that of the Plateau, and, after finding that money was current in the village, I never failed to ...
— Two Trips to Gorilla Land and the Cataracts of the Congo Volume 1 • Richard F. Burton
... see the chef and order a dinner for us such as you serve to Dave Francis and the general passenger agent of the Iron Mountain when they eat here. We've got more than Bernhardt's tent full of money; and we want the nose- bags crammed with all the Chief Deveries /de cuisine/. Object is ...
— Heart of the West • O. Henry
... 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 many cigarettes. ...
— The Sowers • Henry Seton Merriman
... landlady 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 whole range ...
— 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.
... at Trieste—I did not hear that the surgeon of the screw-steamer Austria had met with his deserts by summary dismissal from the service. The Austro-Hungarian Lloyd's was once famed for good living; over-economy and high dividends have now made the cuisine worse than the cheapest of tables d'hte. Provisions as well as their preparation were so bad that Sefer Pasha, an invalid, confined himself to a diet ...
— The Land of Midian, Vol. 2 • Richard Burton
... are sent away. The whole thing is more military than it used to be, the result, I think, of officers not having much to do, and with a passion for writing out rules and regulations with a nice broad pen. Two orderlies help in the kitchen, the soup is "inspected," and what used to be "la cuisine de la dame ecossaise" is not so much a charitable institution ...
— My War Experiences in Two Continents • Sarah Macnaughtan
... considerable. The grand seigneur, for instance, who spent the greater part of his life amidst the luxury of the court society, naturally took with him all the portable elements of civilisation. His baggage included, therefore, camp-beds, table-linen, silver plate, a batterie de cuisine, and a French cook. The pioneers and part of the commissariat force were sent on in advance, so that his Excellency found at each halting-place everything prepared for his arrival. The poor owner of a few dozen serfs dispensed, of course, with the elaborate commissariat department, and contented ...
— Russia • Donald Mackenzie Wallace
... House 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. Still ...
— The Mayor of Warwick • Herbert M. Hopkins
... know a good dinner when they ate it, and could not order one if they were given carte blanche. Henry Adams was not a judge, and knew no more than they, but he heard the complaints, and he could not think that Motley meant to praise the English cuisine. ...
— The Education of Henry Adams • Henry Adams
... The cuisine of Mr. Grey was superb; for although an enthusiastic advocate for the cultivation of the mind, he was an equally ardent supporter of the cultivation of the body. Indeed, the necessary dependence of the sanity of the one on the good keeping of the other, was one of his ...
— Vivian Grey • The Earl of Beaconsfield
... 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 James's Gazette. ...
— From Capetown to Ladysmith - An Unfinished Record of the South African War • G. W. Steevens
... sap from its large succulent leaves, and boiled it to the consistency of honey, they applied it to my wounds. This operation they from time to time repeated, and the scratches were healed in a period marvellously short. My strength, too, was soon restored. Garey with his gun catered for the cuisine, and the ruffed grouse, the prairie partridge, and roasted ribs of fresh venison, were dainties ...
— The War Trail - The Hunt of the Wild Horse • Mayne Reid
... its name may be. One of 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
... needed. The cuisine of the Hannah was said to be as perfect as could be in this far away corner of the globe, ...
— A Woman who went to Alaska • May Kellogg Sullivan
... Heath's Hotel. In the "Golden City," as at Pretoria, the shops were open, and seemed wonderfully well supplied, butter and cigarettes being the only items that were lacking. I remember lunching the next day at a grill-room, called Frascati's, underground, where the cuisine was first-rate, and which was crowded with civilians of many nationalities, soldiers not being in such prominence as at Pretoria. The afternoon we devoted to seeing some of the principal mines, including the Ferreira Deep, which had ...
— South African Memories - Social, Warlike & Sporting From Diaries Written At The Time • Lady Sarah Wilson
... principal characteristic of the Dutch kitchen is abundance, not delicacy. The French, who are bon-vivants, find much to criticise. I remember a writer of certain Memoires sur la Hollande who inveighs with lyrical fervor against the Dutch cuisine, saying, "What style of eating is this? They mix soup and beer, meat and comfits, and devour quantities of meat without bread." Other writers of books about Holland have spoken of their dinners ...
— Holland, v. 1 (of 2) • Edmondo de Amicis
... 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 ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... 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 ...
— The Life of John Clare • Frederick Martin
... man, with a bow. "Jean-Georges compose charming plates for Mademoiselle and Monsieur Bebe. Jean-Georges loves little messieurs and little 'demoiselles. Madame permit Monsieur and Mademoiselle visit Jean-Georges in his cuisine one day." ...
— The Adventures of Herr Baby • Mrs. Molesworth
... remaining, when two ambau brought in a tray of refreshments. The official tasted each article offered to him, evidently more as a matter of form than of pleasure. I took this opportunity to ask some questions regarding the Martial cuisine, and learnt that all but the very simplest cookery is performed by professional confectioners, who supply twice a day the households in their vicinity; unmarried men taking their meals at the shop. The preparation of fruit, roasted grain, beverages ...
— Across the Zodiac • Percy Greg
... pier, and a mosque is to be built. The fish is excellent and abundant; lobsters are caught by night near the reef, and oysters in the bay when the tide is out. We succeeded, at last, in having our batterie de cuisine properly tinned, and we replenished our stores.[EN14] As at El-Akabah, "Hashsh" may be bought in any quantity, but no Rki—hence, perhaps, the paleness and pastiness of the local complexion—and yet our old acquaintance, Mohammed el-Musalmni, ...
— The Land of Midian, Vol. 2 • Richard Burton
... until they fairly groaned beneath the accumulated dainties 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 in ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... 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 ...
— The Book of Tea • Kakuzo Okakura
... decorations was always one of the features at Hartley Parrish's soigne dinner-parties. From Brun, the unsurpassed chef, whom Lord Bannister had picked up when serving with the Guards in Egypt, he had gathered sufficient knowledge of the higher branches of the cuisine to enable Hartley Parrish to leave the arrangement of the menu in his ...
— The Yellow Streak • Williams, Valentine
... trip, although I have never started from home with such an intention. Seeing some fine big fellows swimming about in a deep hole is a great temptation, especially when you know they are grey mullet, and the chef de cuisine is short of ...
— Eight Years' Wandering in Ceylon • Samuel White Baker
... 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 James's Gazette. ...
— From Capetown to Ladysmith - An Unfinished Record of the South African War • G. W. Steevens
... up in the incomparable wealth and flexibility of his vocabulary. He has a Shakespearean mastery of the technicalities of every art and mystery, an appalling command of billingsgate and of the language of the cuisine, and would tire Falstaff and Prince Hal with base comparisons. And not content with the existing resources of the Greek vocabulary, he coins grotesque or beautiful compounds,—exquisite epithets like "Botruodoere" (bestower of the vine), "heliomanes" (drunk-with-sunlight), "myriad-flagoned ...
— Library Of The World's Best Literature, Ancient And Modern, Vol. 2 • Charles Dudley Warner
... follows and the company cram down everything that they find eatable. The menu consists of every sort of edible article known in the Sakai cuisine, and when they have stuffed themselves to their utmost, they dance, sing and draw from their instruments the sharpest notes that ever rent the human ear whilst the furious beating of bamboos give out the ...
— My Friends the Savages - Notes and Observations of a Perak settler (Malay Peninsula) • Giovanni Battista Cerruti
... which Psmith 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 ...
— Psmith in the City • P. G. Wodehouse
... 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 of the ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... were contrasted with the 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 the memories of ...
— Alvira: the Heroine of Vesuvius • A. J. O'Reilly
... people important only to themselves of whom nobody had ever heard thronged the great rococo rooms. The best hotel orchestra in America played there; the loveliest flowers, the most magnificent jewels, the most celebrated cuisine in the entire Republic—all were there for Athalie Greensleeve to wonder at and to enjoy. There were other things for her to wonder at, too,—the seemingly exhaustless list of C. Bailey, Jr.'s, acquaintances; for he was always nodding to somebody or returning salutes ...
— Athalie • Robert W. Chambers
... Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy ...
— The Italian Cook Book - The Art of Eating Well • Maria Gentile |
