"Cuisine" Quotes from Famous Books
 ... 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 ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... 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 ...
— Madcap • George Gibbs
... Mountain 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 ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... they 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 ruby ...
— Notes on a Journey from Cornhill to Grand Cairo • William Makepeace Thackeray
... 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, but all in vain, we suffered great inconvenience, ...
— The Stranger in France • John Carr
... 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 ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... 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 at our hotel, ...
— The Recreations of A Country Parson • A. K. H. Boyd
... 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 ...
— Choice Cookery • Catherine Owen
... the 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 in that country as if they were domestic misfortunes. It is superfluous to say that all ...
— Holland, v. 1 (of 2) • Edmondo de Amicis
... 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 ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... Santa Elisabetta to the Adriatic. There are bitumen walks and gas-lamps, lodging-houses, shops and a teatro diurno. The bathing-establishment is bigger than before, and the restaurant as well; but it is a compensation perhaps that the cuisine is no better. Such as it is, however, you won't scorn occasionally to partake of it on the breezy platform under which bathers dart and splash, and which looks out to where the fishing-boats, with sails of orange and crimson, wander along the darkening horizon. The ...
— Italian Hours • Henry James
... 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 ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... 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 little ...
— The Lady Paramount • Henry Harland
... 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 ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... waiting to marry some lady who can describe, in her trances, the cuisine of Nebuchadnezzar's palace, or the home-life of the Queen ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... 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 Betty had seemed ...
— Outside Inn • Ethel M. Kelley
... to be toward him, he expressed himself somewhat fully on the subject of the sheriff's cuisine. The horse-thief suggested a petition to the county court or a letter to the sheriff's political opponent. He said that his experience in jails had been that a complaint on the food along about election time always brought good results. Joe was not interested in the matter to that ...
— The Bondboy • George W. (George Washington) Ogden
... smart, and I would shock its worshippers). How she hated our lodgings! Now she will not believe me when I tell her that the Cecil is as good as an American hotel; that its elevators (lifts) really move; that its cuisine is as delicious as Paris; that its service is excellent. Bee is polite but incredulous. To be sure, I tell her that the hotel is as ugly as only an English architect could make it; that the blue tiles in the dining-room would make of it a fine natatorium, ...
— As Seen By Me • Lilian Bell
... 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
... In America it's also called pot, 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
... 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 a barrel of excellent ...
— Four Young Explorers - Sight-Seeing in the Tropics • Oliver Optic
... and stared 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 him shiver. ...
— Affairs of State • Burton E. Stevenson
... doctor also must abstain from food until sunset, just as in the Catholic church both priest and communicants remain fasting from midnight until after the celebration of the divine mysteries. As the Indian cuisine is extremely limited, no delicate or appetizing dishes are prepared for the patient, who partakes of the same heavy, sodden cornmeal dumplings and bean bread which form his principal food in health. In most cases certain kinds of food are prohibited, ...
— Seventh Annual Report • Various
... he 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
... yet he found no name for this friendly odor for a bewildered minute or two. Little by little, however, it grew upon him, that it was the onion—that fragrant and kindly bulb which had attained its apotheosis in the cuisine of Nora Finnegan of sacred memory. He opened his languid eyes, to see if, mayhap, the plant had not ...
— The Shape of Fear • Elia W. Peattie
... 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 would hurry around. Yet each shared in ...
— Sunlight Patch • Credo Fitch Harris
... 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 ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... a 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
... 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 of plaited ...
— Around the World on a Bicycle Volume II. - From Teheran To Yokohama • Thomas Stevens
... the hills are 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 lake ...
— The Sunny Side of Ireland - How to see it by the Great Southern and Western Railway • John O'Mahony and R. Lloyd Praeger
... German, who keeps a little Verey's, to furnish his private dining-rooms for the illustrious traveller's reception. Accordingly here we are, on the first and second floor of a small house, with no one else in it but our people, a French waiter, and a very good French cuisine. Perfectly private, in the city of all the world (I should say) where the hotels are intolerable, and privacy the least possible, and quite comfortable. "Wheleker's Restaurant" is our rather undignified address for the ...
— The Letters of Charles Dickens - Vol. 2 (of 3), 1857-1870 • Charles Dickens
... 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 as ...
— My War Experiences in Two Continents • Sarah Macnaughtan
... frog, with a self-satisfied smile. "No doubt you are surprised at the delicacy and refinement of our tastes. Many human beings are under the deplorable mistake of supposing we live on slimy water and dirty insects—ha, ha, ha! whereas our cuisine is astounding in variety and delicacy of material and flavour. If it were not too late in the season, I wish you could have tasted our mushroom pates and ...
— The Tapestry Room - A Child's Romance • Mrs. Molesworth
... assistance of Mellicent, attended to the housework. But in spite of the excellence of the cuisine, meal time was a most unhappy period to everybody concerned, owing to the sarcastic comments of Mr. Frank Blaisdell as to how much his wife had "saved" by not having a man ...
— Oh, Money! Money! • Eleanor Hodgman Porter
... windows are bright and fresh, and decorated 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 of them more than ...
— The History of Pendennis • William Makepeace Thackeray
... 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 ...
— The Descent of Man and Other Stories • Edith Wharton
... 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
... 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 ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... enclosed with thanks. 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 ...
— Yesterdays with Authors • James T. Fields
... 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 a year in France was forced to agree. To avoid ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... sung to the tune of "Ho! Merry Britons!" and to the accompaniment of glasses 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 of ...
— The Scarlet Pimpernel • Baroness Orczy
... 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
... England Log-house," devoted to the contrasting of the cuisine of this and the Revolutionary period, strictly to be assigned to the women's ward of the great extempore city? Is its proximity to the buildings just noticed purely accidental, or meant to imply that cookery is as much a female art and mystery as it was a century ago? However ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XVII. No. 101. May, 1876. • Various
... in 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
... became a science; they had 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 demanded patient ...
— A History of the Japanese People - From the Earliest Times to the End of the Meiji Era • Frank Brinkley and Dairoku Kikuchi
... whither the proprietors of cafes and restaurants followed. A group of young fellows entered one evening a small cabaret near the Comedie Italienne (now Opera Comique), found the wine to their taste and the cuisine excellent, praised host and fare to their friends, and the modest cabaret developed into the Cafe Anglais, most famous of epicurean temples, frequented during the Second Empire by kings and princes, to whom alone ...
— The Story of Paris • Thomas Okey
... was followed a few days later by a similar courtesy on the part of Mr. Trepaznikoff, the son of a wealthy merchant who died a few years ago. Private dinners followed in rapid succession until I was qualified to speak with practical knowledge of the Irkutsk cuisine. No stranger in a strange land was ever more kindly taken in, and no hospitality was ever bestowed with less ostentation. I can join in the general testimony of travelers that the Russians excel in the ability ...
— Overland through Asia; Pictures of Siberian, Chinese, and Tartar - Life • Thomas Wallace Knox
... food, good wine, and very moderate charges. The oddest part of these experiences is that the dirtier the inn the better the fare. Wherever we found a little smartness and tidiness, there we were sure to find also a decided falling-off in the cuisine. ...
— The Roof of France • Matilda Betham-Edwards
... 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 with a great dish of plums, peaches, grapes ...
— In Chteau Land • Anne Hollingsworth Wharton
... relict of an army surgeon who had 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 much to ...
— Mademoiselle of Monte Carlo • William Le Queux
... 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 ...
— Gold in the Sky • Alan Edward Nourse
... photographers, its dispensary 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 ...
— Westward with the Prince of Wales • W. Douglas Newton
... "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 ...
— Over the Fireside with Silent Friends • Richard King
... was no venture. It was one of 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 ...
— Strictly Business • O. Henry
... you 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 ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... silver. The supper was, of course, perfect in its way. Mr. Smithson's chef had been down to see about it, and Mr. Smithson's own particular champagne and the claret grown in his own particular clos in the Gironde, had been sent down for the feast. No common cuisine, no common wine could be good enough; and yet there was a day when the cheapest gargote in Belleville or Montmartre was good enough for Mr. Smithson. There had been days on which he did not dine at all, and when the fumes of a gibelotte steaming from a workman's ...
— Phantom Fortune, A Novel • M. E. Braddon
... 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 more pleasant it was, while ...
— The Mayor of Warwick • Herbert M. Hopkins
... departed to 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 bed removed, and a table set before the sofa. ...
— Dead Souls • Nikolai Vasilievich Gogol
... 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
... 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 virtue ...
— The Confessions of Harry Lorrequer, Vol. 1 • Charles James Lever
... Nord 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 the natural manners of the untravelled Frenchman, who there ...
— Ice-Caves of France and Switzerland • George Forrest Browne
... swarmed 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 the ...
— Tales of Aztlan • George Hartmann
... Is it posseeble that monsieur imagine for one moment that Baeader would arrange such annoyances? I remember ze hotel quite easily. It is not like, of course, ze Grand Hotel of Paris, but it is simple, clean, ze cuisine superb, and ze apartment fine and hospitable. Remembare ...
— A Gentleman Vagabond and Some Others • F. Hopkinson Smith
... 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 ...
— The Ways of Men • Eliot Gregory
... cab, much to the chagrin of a group of our fellow travellers who had wasted precious time getting their heavy luggage out of the van, we rode through the darkened streets to a hotel formerly renowned for the scope and excellence of its cuisine. We reached there after the expiration of the hour set apart under the food regulations for serving dinner to the run of folks. But, because we were both in uniform—he as a surgeon in the British Army, and I as a correspondent—and because ...
— Eating in Two or Three Languages • Irvin S. Cobb
... tink I talk of de cuisine. It is de affair of de Prince dat I speak of. Dat is one little vol-au-vent dat is worth one hundred tousand pound. Ten per cent., and double to be repaid when de Royal pappa die. Alles ist fertig. Goldshmidt of de Hague have took it up, and de ...
— Rodney Stone • Arthur Conan Doyle
... 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. ...
— A General History and Collection of Voyages and Travels, Vol. 15 (of 18) • Robert Kerr
... 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, ...
— A Little Tour in France • Henry James
... "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
... important that it should be 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, ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... 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, ...
— Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 90, June, 1875 • Various
... right," the Count was saying to Mr. Heard. "The ideal cuisine should display an individual character; it should offer a menu judiciously chosen from the kitchen-workshops of the most diverse lands and peoples-a menu reflecting the master's alert and fastidious taste. Is there anything better, for instance, than a genuine Turkish pilaf? The Poles ...
— South Wind • Norman Douglas
... be disregarded or lightly disposed of. It assumed a definite place in the week's program as early as two o'clock on Sunday afternoon, and even when Tuesday was lived down and had linked itself to the past, the memory of its cuisine lingered and lay upon us until we even fancied that the very walls of our two plush upholstered rooms were tinged and tainted and permeated with the haunting sorrow of ...
— The Van Dwellers - A Strenuous Quest for a Home • Albert Bigelow Paine
... 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 ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... of which will cost a dollar each. The chances are extremely probable that his book will be about as fair a representation of American social and political institutions as his dinner at Delmonico's would justly represent the ordinary cuisine ...
— The Great Lone Land - A Narrative of Travel and Adventure in the North-West of America • W. F. Butler
... with our cuisine. My food supply costs me forty dollars a day. We use the choicest teas, the costliest caviar and relishes, the richest sterilized milk and cream, the freshest eggs, the choicest cuts of meat. We have course after course at lunch and dinner; yet I go to the table without an appetite ...
— The "Goldfish" • Arthur Train
... 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 effect is ...
— Horace • Theodore Martin
... keeping 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 yet "Ammericanize'." ...
— The Flower of the Chapdelaines • George W. Cable
... 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 ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... seemed like a law I should marry a brun, a 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 to give! Poor papa! It seemed ...
— Balcony Stories • Grace E. King
... bilious spectator, could he have seen the enormous 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 ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... woman, and her 'cuisine' is a good one; I have heard both spoken of with great praise, Monsieur le Chevalier," replied the captain with an almost paternal manner; "I should be grieved to take you from one or the other for a trifle like that which procures me the honor of crossing swords with you. Suppose, then, ...
— The Conspirators - The Chevalier d'Harmental • Alexandre Dumas (Pere)
... 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 ...
— Serge Panine • Georges Ohnet
... room 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
... lung power severely drawn upon in fanning the 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 ...
— In the Forbidden Land • Arnold Henry Savage Landor
... the matter?" exclaimed Katy. She departed to see, followed by Gertie. The sound of fresh disturbances floated in from the cuisine. Dr. Morton grew curious and went out to investigate. Sherm came back as far as the front door and ...
— Chicken Little Jane on the Big John • Lily Munsell Ritchie
... before reveille, he 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 sold ...
— Bamboo Tales • Ira L. Reeves
... prelat 'le cardinal des bouteilles,'" says Lestoile, "pource qu'il les aimoit fort, et ne se mesloit gueres d'autres affaires que de celles de la cuisine, ou il se connoissoit fort bien, et les entendoit mieux que celles de la religion et de l'estat." In chronicling the death of Louis, Cardinal of Guise, at Paris, March 29, 1578, he records the suggestive fact that "he was the last of the six brothers of the house of Guise; yet died ...
— History of the Rise of the Huguenots - Volume 2 • Henry Baird
... place the English "Mees" socially and one day two of us looked in to ask Madame's advice on how to cook something. She turned to us in astonishment. "How now, you know not how to cook a thing simple as that? Who then makes the 'cuisine' for you at home? Surely not Madame your mother when there are young girls such as you in the house?" We gazed at her dumbly while she sniffed in disgust. "Such a thing is unheard of in my country," she ...
— Fanny Goes to War • Pat Beauchamp
... accommodation in our States. Let no one, I say, 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 ...
— Familiar Spanish Travels • W. D. Howells
... 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 intense ...
— The Jargon File, Version 4.0.0
... was a brilliant culinary genius such as is only found in France. We were given truffled omelets, wonderful salads of eggs, anchovies, and tunny-fish, ducks with oranges and olives, and other delicacies of the Provencal cuisine prepared by a consummate artist, and those four English cubs termed them all "muck," and clamoured for plain roast mutton and boiled potatoes. It really was a case of casting pearls before swine! Those ...
— The Days Before Yesterday • Lord Frederick Hamilton
... picturesque, the brigands having taken us off the horses, and flung us down on the ground, having this time bound even Bob and myself; indeed, they treated us with even less attention than they would have bestowed on anything eatable, judging by the care they evinced in their cuisine, although they did not offer us anything either to eat or drink, much to Mr Moynham's great chagrin especially, nor did they give us the slightest covering to protect us from the night air when the waning watch-fires told us that bedtime—save the mark—had ...
— Tom Finch's Monkey - and How he Dined with the Admiral • John C. Hutcheson
... arrangements for 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 that you are ...
— The Idler Magazine, Volume III., July 1893 - An Illustrated Monthly • Various
... 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 one for my habitation. He was ...
— Foe-Farrell • Arthur Thomas Quiller-Couch
... retainers lined chamber and hall in splendid attire, their only duty being to add life and richness to the scene. The rooms were luxuriously furnished, the banqueting hall was a scene for a painter, and the banquet a triumph of the art of the cuisine, for was it not prepared by the genius of Vatel, the great Vatel, the most famous of cooks ministering to the ...
— Historical Tales, Vol. 6 (of 15) - The Romance of Reality. French. • Charles Morris
... roses seemed to be in a most 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 ...
— The Romance of an Old Fool • Roswell Field
... 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 to ...
— Amarilly of Clothes-line Alley • Belle K. Maniates
... 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 ...
— Your United States - Impressions of a first visit • Arnold Bennett
... none-meat horn 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 to this ...
— The White Company • Arthur Conan Doyle
... his course to Talon's, where(8) He knows Kaverine 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 seen ...
— Eugene Oneguine [Onegin] - A Romance of Russian Life in Verse • Aleksandr Sergeevich Pushkin
... 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 than he ...
— Baddeck and That Sort of Thing • Charles Dudley Warner
... 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, above ...
— From a Terrace in Prague • Lieut.-Col. B. Granville Baker
... among modern cities for its genius and industry in adding variety to its cuisine, either by the audacious invention of new dishes or the felicitous combination of old ones—either by discovering new sources of food or new methods of preparing it. It was a curious incident in the late history of the city that what had been a fashionable ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XII, No. 29. August, 1873. • Various
... 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 ...
— American Adventures - A Second Trip 'Abroad at home' • Julian Street
... ignored the allusion to the ancestral cuisine and Mr. Jackson continued with deliberation: "No, she was NOT ...
— The Age of Innocence • Edith Wharton
... 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 ...
— Old Cookery Books and Ancient Cuisine • William Carew Hazlitt
... 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 ...
— The Great Prince Shan • E. Phillips Oppenheim
... 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
... always recall the zest of that lunch. It was perfection. The cuisine of the Gassion was more refined but not more whole-souled. The trout vie with the omelet; the mutton outdoes the trout. Course after course comes up as by magic from that dark kitchen,—petits pois, a toothsome filet, mushrooms, pickled goose, tartlets, ...
— A Midsummer Drive Through The Pyrenees • Edwin Asa Dix
... carrion which has perished of sickness to the meat of 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 of snails a delicious dish will not touch an eel, because ...
— The Zincali - An Account of the Gypsies of Spain • George Borrow
... 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 along. ...
— The Judgment House • Gilbert Parker
... 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
... 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 inducement ...
— The Water Ghost and Others • John Kendrick Bangs
... 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
... 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
... 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, ...
— Life in the Roman World of Nero and St. Paul • T. G. Tucker
... breakfast like that; he wondered at himself for having respected the cuisine of the St. Albans. It seemed to him that he and the person he had been—the farm-boy, the captive of the police, the guest of the Wayfarer's Lodge, the servant of Miss Vane, and the head-waiter at the hotel—could not be the same person. He fell into a strange reverie, while the talk, ...
— The Minister's Charge • William D. Howells
... prince tait avec son pre, la ngresse, heureuse de commander aux autres, alla partout dans le palais, donna des ordres tous les domestiques, et arriva enfin la cuisine, o elle dit au chef de faire beaucoup de ...
— Contes et lgendes - 1re Partie • H. A. Guerber
... 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, ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... Areopagitica. This was the view somewhat bitterly expressed in one of the poems of the "Satyres Chrestiennes de la cuisine Papale " (Geneva, 1560; reprinted 1857), ...
— The Rise of the Hugenots, Vol. 1 (of 2) • Henry Martyn Baird
... The Hotel Ingles is considered the best, though I cannot say much in its favour. The rooms are good, but the situation is noisy, being at the corner of two streets; the servants are attentive, but the cuisine and arrangements are bad. Independently of all this, we have great reason to complain of the conduct of the landlord, for my first question, as soon as he had introduced himself, was, of course, 'Have Mr. and Miss Brassey ...
— A Voyage in the 'Sunbeam' • Annie Allnut Brassey
... 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 Vicar's Daughter • George MacDonald
... tables 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 ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... 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 ...
— The Fiend's Delight • Dod Grile
... 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 host ...
— The Memoires of Casanova, Complete • Jacques Casanova de Seingalt
... 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 ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... of the siege, when milk was not to be had and the only available water was salt, the lot of our housekeeper was anything but happy. Providing meals for over 200 people in a besieged town is no small matter. But it was managed somehow, and our cuisine was positively astonishing, to which I think we largely owe the fact that none of the staff was ever ill. Soldiers are not the only people ...
— A Surgeon in Belgium • Henry Sessions Souttar
... our 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 of overwork. She is ...
— Diary of a Nursing Sister on the Western Front, 1914-1915 • Anonymous
... conspicuously characteristic of Italian towns, 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 ...
— Alvira: the Heroine of Vesuvius • A. J. O'Reilly
... 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 accommodera vos provisions." ...
— French Conversation and Composition • Harry Vincent Wann
... 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 Defense of Women • H. L. Mencken
... 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 ...
— Thurston of Orchard Valley • Harold Bindloss
... 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 ...
— 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.
... cornices; there were yawning gaps in the boarded floors beneath the Turkey carpets. Plate-glass windows became hopelessly fixed in their warped and twisted sashes, and added to the heat; there was a warm incense of pine sap in the dining-room that flavored all the cuisine. And yet the babble of stocks and shares went on, and people pricked their ears over their soup to catch the gossip of ...
— The Three Partners • Bret Harte |
