"Cuisine" Quotes from Famous Books
 ... restaurant on the Seine which felt for a short time the upheaval of war. Among the first called to the front had been the proprietor, and the august deputies whose custom it was to take their midday meal at this famous eating place had suffered from an unevenness of the cuisine. He is back at his establishment now, an ammunition maker on the night shift and the excellent ...
— Defenders of Democracy • Militia of Mercy
... fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous "spread" to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities ...
— The Whitehouse Cookbook (1887) - The Whole Comprising A Comprehensive Cyclopedia Of Information For - The Home • Mrs. F.L. Gillette
... 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 any ...
— The Bay State Monthly, Volume 3, No. 2 • Various
... si bonne dans le royaume. En dernier lieu on vient de publier un ouvrage sous le titre de Droit des souverains sur les biens du clerg, qui, sans contenir des impits n'en est pas moins dplaisant pour cela: Il va droit la cuisine, et veut que pour liquider la dette nationale on vende tous les biens ecclsiastiques et que l'on met nos pontifes la pension. Vous sentez qu'une proposition si mal sonnante n'a pu manquer de mettre le ciel en courroux; sa colre s'est dcharg sur cinq ou six libraires et colporteurs ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... for the volunteer cuisine of the American River. Often has he laughed over haughty Valois' iron-clad bread, his own flinty beans, the slabs of pork, cooked as a burnt offering by slow combustion. Only one audacious Yankee in the ...
— The Little Lady of Lagunitas • Richard Henry Savage
... 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 ...
— Yesterdays with Authors • James T. Fields
... as sanative, for in most cases where it is prescribed the 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 ...
— Seventh Annual Report • Various
... 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 ...
— Outside Inn • Ethel M. Kelley
... 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, ...
— Ceylon; an Account of the Island Physical, Historical, and • James Emerson Tennent
... settle down to anything; an hour later I found the twenty-five of them comfortably 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 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 seven hundred ...
— Psmith in the City • P. G. Wodehouse
... 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 want, but is not too distended ...
— Over the Fireside with Silent Friends • Richard King
... (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 ...
— The Great Adventure • Arnold Bennett
... "come in to dinner, young fellow. You shall entertain me with tales of your adventures whilst you compare our cuisine ...
— The Kingdom of the Blind • E. Phillips Oppenheim
... du plus 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! ...
— Suspended Judgments - Essays on Books and Sensations • John Cowper Powys
... 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 ...
— The Story of the Cambrian - A Biography of a Railway • C. P. Gasquoine
... 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, there ...
— Roughing it De Luxe • Irvin S. Cobb
... as I tell 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
... depressing, and a little cruel, to be compelled to betray the inadequacy of the personal element at Alicia's banquets, especially in connection with the conspicuous excellence of the cooking. A poverty of cuisine would have provoked no contrast, and one irony the less would have been offered up to the gods that season. The limitations of her resources were, of course, arbitrary, that is plain in the fact that she asked such a person as the Head of the Department of Education, with no better reason ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... letters of introduction to two or three of the merchant-princes of the city; and having heard a great deal of the splendid hospitalities of the Western metropolis of the North, we have been anticipating with considerable satisfaction stretching our limbs beneath their mahogany, and comparing their cuisine and their cellar with the descriptions of both which we have often heard from Mr. Allan M'Collop, a Glasgow man who is getting on fairly at the bar. But when we go to see our new acquaintances, or when they pay us a hurried visit at our hotel, each of them expresses his deep regret that he ...
— The Recreations of A Country Parson • A. K. H. Boyd
... 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 throughout ...
— The Great Lone Land - A Narrative of Travel and Adventure in the North-West of America • W. F. Butler
... 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 ...
— The Descent of Man and Other Stories • Edith Wharton
... and at table, especially in your foreign department; where it keeps off certain serious subjects, that might create disputes, or at least coldness for a time. Upon such occasions it is not amiss to know how to parley cuisine, and to be able to dissert upon the growth and flavor of wines. These, it is true, are very little things; but they are little things that occur very often, and therefore should be said 'avec gentillesse et grace'. I am sure they must fall often in your ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... yam plants of Fiji; these also are grown in mounds made of soil which has been previously pulverized by hand. The variety and excellence of their vegetable products are amazing, and find their reflection in an elaborate national cuisine, strangely at variance ...
— Influences of Geographic Environment - On the Basis of Ratzel's System of Anthropo-Geography • Ellen Churchill Semple
... more acceptable? I have just received an invitation to join the Ethnological Society (who are they?), which I have declined. I am at present in great demand; a bishop has just requested me to visit him. The worst of these bishops is that they are skin-flints, saving for their families. Their cuisine is bad, and their port wine execrable, and as for their cigars!—I say, do you remember those precious ones of the Sanctuary? A few days ago one of them turned up again. I found it in my great-coat pocket, and thought of you. I have seen the article ...
— A Publisher and His Friends • Samuel Smiles
... away in pleasant occupations, such as driving, boating, etc., and we had forgotten all about the third maid. We saw but little of Miss G., though her handiwork was pleasantly apparent in the cuisine. ...
— The Argosy - Vol. 51, No. 1, January, 1891 • Various
... 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, which ...
— The Mirror of Literature, Amusement, and Instruction. - Volume XII, No. 347, Saturday, December 20, 1828. • Various
... it with your carte du diner? What has Signor Gianettino to offer us? I hope he has something very choice, for you know the cardinals like a good table, and my friend Duke Grimaldi has a high opinion of our cuisine." ...
— The Daughter of an Empress • Louise Muhlbach
... witnessed this siege, had, from that very circumstance, a degree of consequence yielded to their persons and opinions. He tells a story of Strozzi himself, from which it appears that his jests lay a good deal in the line of the cuisine. He caused a mule to be stolen from one Brusquet, on whom he wished to play a trick, and served up the flesh of that unclean animal so well disguised, that it ...
— The Fortunes of Nigel • Sir Walter Scott
... large, brilliantly-lit saloon, that in floral decoration and gilded columns suggested an ingenious blending of a steamboat table d'hote and "harvest home," was perfect in its cuisine, even if ...
— A Sappho of Green Springs • Bret Harte
... 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 ...
— Ashton-Kirk, Criminologist • John T. McIntyre
... tired of offering their other cheek to be smitten; they found it degrading, as do the Arabs. Why not import some of these sterner conceptions into our morality, as we import their peppery curries and kouskous and pilaffs into our cuisine? ...
— Fountains In The Sand - Rambles Among The Oases Of Tunisia • Norman Douglas
... 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
... belong to the best period, while the graceful convention of isocephaly, which has raised the standard of height, renders them inapt for the 'battles' of life, however well equipped for those of their College where the cuisine is at all tolerable. ...
— Masques & Phases • Robert Ross
... were needed. The cuisine of the Hannah was said to be as perfect as could be in this far away corner of the globe, and we ...
— A Woman who went to Alaska • May Kellogg Sullivan
... who taking position in the plaza de armas, invited the governor and all the Spanish artillery for that afternoon; and for the following day all the paid soldiers—Pampangos and Cagayanes—giving food to all and serving the Spaniards quite in the Spanish fashion, both in the cuisine and in the courtesies. It is an event of so great preeminence that the governor and all his captains and best soldiers go to it, in order to honor and conciliate those people. And any prince can well go to see those ceremonies, ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... hurrying waiters, we made our way down an incline into the kitchen and through that apartment, past steam tables and ranges and pots and kettles and other paraphernalia of the cuisine. ...
— Mr. Hawkins' Humorous Adventures • Edgar Franklin
... 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 ...
— In Defense of Women • H. L. Mencken
... be truer to say that the poorer the food resources of a nation, the more restricted the choice of material, the better the cooks; a small latitude when providing for the table forcing them to a hundred clever combinations and mysterious devices to vary the monotony of their cuisine and tempt ...
— Worldly Ways and Byways • Eliot Gregory
... 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 (or Abdij, as the Dutch oddly call it), and you look from ...
— A Wanderer in Holland • E. V. Lucas
... which, I had that of receiving your favor of December the 29th. I have a thousand questions to ask you about your journey to the Indian treaty, how you like their persons, their manners, their costumes, cuisine, &c. But this I must defer till I can do it personally in New York, where I hope to see you for a moment in the summer, and to take your commands for France. I have little to communicate to you from this place. It is deserted: every body being ...
— Memoir, Correspondence, And Miscellanies, From The Papers Of Thomas Jefferson - Volume I • Thomas Jefferson
... 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 pomegranates, pulled to pieces, deliciously cool ...
— Notes on a Journey from Cornhill to Grand Cairo • William Makepeace Thackeray
... 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 even to ...
— The War Trail - The Hunt of the Wild Horse • Mayne Reid
... hammock suddenly and dropped her needles and lace work into the little basket. "I have forgotten something. It is for you to eat when it comes dinner-time, m'sieu—I mean David. So I must turn fille de cuisine for a little while. That is what St. Pierre sometimes calls me, because I love to play at cooking. I am going to ...
— The Flaming Forest • James Oliver Curwood
... is queen of the kitchen, and Spanish cuisine will prevail. When you weary of it, serve notice, and your Japanese cook will be permitted to ...
— The Pride of Palomar • Peter B. Kyne
... at the Ritz, I consulted my watch. It was a quarter of two; certainly time had marched apace. Should I, like a sensible man, descend to the restaurant and enjoy a sample of the justly famous cuisine of the hotel? Or should I throw all reason overboard and post off on—what was it Dunny had called my mission—a ...
— The Firefly Of France • Marion Polk Angellotti
... cookery so much imagined of the Peninsula, the oil, the pepper, the kid and the like strange meats; as in all other countries of Europe, even England itself, there is a local version, a general convention of the French cuisine, quite as good in Spain as elsewhere, and oftener superabundant than subabundant. The plain water is generally good, With an American edge of freshness; but if you will not trust it (we had to learn to trust it) there are agreeable Spanish mineral waters, as ...
— Familiar Spanish Travels • W. D. Howells
... biggest there is, whatever 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
... 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
... 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 ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... these four, for sous-officiers are entitled to eat by themselves if they can find any one kind enough to look after the cooking. If they can't, then they have to rely entirely on the substantial but hardly delicious cuisine of their regimental cuistot. However, at this village, Madame Brun, the widow of the local carpenter, had offered to take the popotte, as the French term an officer's mess. We ate in a room half parlor, half bedchamber, decorated exclusively with holy pictures. This was ...
— A Volunteer Poilu • Henry Sheahan
... at 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 ...
— Helen with the High Hand (2nd ed.) • Arnold Bennett
... the same time, a triumph is not without its pathos. I see my return to the Bel Avenir, the old affections in my heart, the old greetings on my lips— and I see the fellows constrained and formal in my presence. I see madame apologising for the cuisine, instead of reminding me that my credit is exhausted, and the waiter polishing my glass, instead of indicating the cheapest item on the menu. Such changes hurt!" He was much moved. "A fortune is not everything," he sighed, forgetting that his pockets ...
— A Chair on The Boulevard • Leonard Merrick
... the great European upheaval, in sympathy with the great natural law of change, Labour ousts both, single-eyed Labour, and down goes England, crumbling into the dust!—Let us lunch, my friends. The cuisine is still ...
— The Great Prince Shan • E. Phillips Oppenheim
... 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 ...
— The Origins of Contemporary France, Volume 1 (of 6) - The Ancient Regime • Hippolyte A. Taine
... and wield a spade deftly, but of the cuisine she knew somewhat less than nothing. Em had lots of patience and pluck, but she found teaching Hulda how to cook a precious hard job. Lute was amiable enough at first; used to laugh it off with a cordial bet that by and by Em would make a famous cook of the obtuse but willing immigrant. ...
— The Holy Cross and Other Tales • Eugene Field
... bagatelles de la Cuisine Masquee" may tickle the fancy of demi-connoisseurs, who, leaving the substance to pursue the shadow, prefer wonderful and whimsical metamorphoses, and things extravagantly expensive to those which are intrinsically excellent; in ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner
... ce bon 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; ...
— History of the Rise of the Huguenots - Volume 2 • Henry Baird
... Those who "know not JOSEF," if any such there be, will learn much about him, and desire to know more. "Baroness," says the Baron, "you are right: let Hostesses and all dinner-givers read 'Some Humours of the Cuisine' in The Woman's World." The parodies of the style of Mr. PATER, and of a translation of a Tolstoian Romance in The Cornhill Magazine, are capital. In the same number, "Farmhouse Notes" are to The Baron like the Rule of Three in the ancient rhyme to the youthful ...
— Punch, or the London Charivari, Vol. 99, October 4, 1890 • Various
... unnecessary improvements, but every dollar spent in repairs is put where it will do the most good. The house furnishings are all of the plainest kind and intended to meet only present necessities. The larder is not supplied with luxuries nor is the cuisine prolific of dainties, but there is always on hand a supply ...
— Arizona Sketches • Joseph A. Munk
... 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. Depositing ...
— Dead Souls • Nikolai Vasilievich Gogol
... comfortable. I bought their furniture immediately and also the batterie-de-cuisine. It's only I who slink about like a perplexed cat, from one empty room to another, in search of familiar comforts.... But I bought ...
— The Crimson Tide • Robert W. Chambers
... 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
... suddenly stopped 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. What she did see was ...
— Across the Years • Eleanor H. Porter
... morning the Boarder, a pleasant-voiced, quiet-faced man with a look of kindliness about his eyes and mouth, made his entrance into the family circle. He commended the table arrangements, praised the coffee, and formed instantaneous friendships with the children. All the difficulties of the cuisine having been smoothed over or victoriously met, Amarilly went to the theatre with a lightened heart. When Mr. Vedder came up to her and asked how she had enjoyed the performance, she felt emboldened to confide to ...
— Amarilly of Clothes-line Alley • Belle K. Maniates
... on the part of the conservatives for the pure national religion, it was of course quite compatible that the circles of the highest rank should openly make a jest of it. The practical side of the Roman priesthood was the priestly cuisine; the augural and pontifical banquets were as it were the official gala-days in the life of a Roman epicure, and several of them formed epochs in the history of gastronomy: the banquet on the accession of the augur ...
— The History of Rome (Volumes 1-5) • Theodor Mommsen
... 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 ...
— The Scarlet Pimpernel • Baroness Orczy
... soon as possible. And—why should I disguise the truth?—ever and anon a thought stole across her mind that her gala dinner had now been postponed for two days; and how few of the dishes, after every art of her simple cuisine had been exerted to dress them, could with any credit or propriety appear again upon the third; and what was she to do with the rest?—Upon this last subject she was saved the trouble of farther deliberation, by the sudden appearance ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... 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 ...
— The Romance of an Old Fool • Roswell Field
... 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 Venus ...
— The Martian Cabal • Roman Frederick Starzl
... stout, Stilton cheese, and other insular groceries, at the foot of the Balkan. There was, moreover, a small library, with which the temporary occupants of the konak killed the month's interval between arrival and departure." He was compelled, however, to tear himself from the delights of an English cuisine; and on arriving at Tiupria, (more properly Kiupri-Ravenatz,) where he first heard tidings of the emeute at Shabatz, and the murder of his friend the collector Ninitch, he diverged from his route to visit the monasteries of Ravanitza and ...
— Blackwood's Edinburgh Magazine, Volume 59, No. 364, February 1846 • Various
... down Broadway, which he always preferred, but it was nearly so. The tables were well filled with prosperous-looking diners, there was a good orchestra, playing softly enough to make conversation a possible pleasure, and the cuisine and service were beyond criticism. His companion, even in her cheap hat and dress, held herself with an air that added distinction to the natural beauty of her face and figure. And it is certain that she looked at Chandler, with his animated ...
— The Four Million • O. Henry
... 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
... 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
... preparation of food. The kitchen and commissary department was in the basement at the north end of the building. The privileges of the restaurant were by card only, and were extended to New Yorkers, Exposition officials and prominent Exposition visitors. The cuisine was most excellent, and throughout the season appetizing meals were served on the spacious verandas at the north end of the building, over which canopies had been erected, the illumination being furnished in the evening by electric lights, contained in Japanese lanterns. No restaurant ...
— New York at the Louisiana Purchase Exposition, St. Louis 1904 - Report of the New York State Commission • DeLancey M. Ellis
... 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 and ...
— A History of the Japanese People - From the Earliest Times to the End of the Meiji Era • Frank Brinkley and Dairoku Kikuchi
... permitted themselves to be eaten by their totems, when these were carnivorous animals. They did this with the less reluctance as they were cannibals, and accustomed to breed children for the purposes of the cuisine from captive women taken in war.(2) Among the huacas or idols, totems, fetishes and other adorable objects of the Indians, worshipped before and retained after the introduction of the Inca sun-totem and solar ...
— Myth, Ritual, and Religion, Vol. 1 • Andrew Lang
... French people at first were rather at a loss to 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 continued wrathfully. "I wonder you have not shame at your age to confess such ignorance"—"What ...
— Fanny Goes to War • Pat Beauchamp
... must stay, we 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 ...
— Lands of the Slave and the Free - Cuba, The United States, and Canada • Henry A. Murray
... which may, perhaps, be called the renaissance of cooking in England, since Kettner, in his "Book of the Table," shows that in the Middle Ages that country was famous for its cuisine, while France was still benighted—within the last few years, then, there has grown up a fashion of introducing preparations called savories. They vary very much, from the tiny little bouchette of something ...
— Choice Cookery • Catherine Owen
... to go, if that's what you're drivin' at," she answered, as she swiftly assembled the soiled utensils of the cuisine. "I'll tidy up this here pig-pen if it takes a week, and you kin hop up ...
— Bruvver Jim's Baby • Philip Verrill Mighels
... 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 ambitious schemes which they conceal ...
— Lippincott's Magazine of Popular Literature and Science - Vol. XI, No. 27, June, 1873 • Various
... is so 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, if they would only shut the ...
— As Seen By Me • Lilian Bell
... 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
... to students and professional women. Excellent cuisine; man-servant; moderate terms. Apply: Mrs. ...
— The Splendid Folly • Margaret Pedler
... hot stove and containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars late in the season, and which the kind prison commander had permitted ...
— Lights and Shadows in Confederate Prisons - A Personal Experience, 1864-5 • Homer B. Sprague
... armpits. Aaron, more careful, referred his actions to the Sarki's. The bread must be broken, not cut; and it was eaten with the right hand only, the left lying in the lap as though broken. Belching seemed to be de rigueur as a tribute to the cuisine, so Aaron ...
— Blind Man's Lantern • Allen Kim Lang
... him. He had resolved to go to one of the country inns at Carqueyranne on the coast, but this was in a heroic mood when the lieutenant had laughed at his project. Now in a cooler moment he thought of the cuisine of Carqueyranne and shuddered. There are sacrifices which no man should be called upon to endure, so the naval officer hesitated, and at last directed the porter to put his luggage on the top of the Costebelle ...
— The Face And The Mask • Robert Barr
... 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 ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... 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 ...
— The Book of Tea • Kakuzo Okakura
... that 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 ...
— Foe-Farrell • Arthur Thomas Quiller-Couch
... your Institution, I was accorded the kindest and most considerate treatment from all members of your staff and employees with whom I came in contact. I consider the appointments and cuisine of the establishment as perfection. You are at liberty to make the fullest and freest use of this testimonial you may see fit in your judgment, and I will cheerfully answer any communication from any sufferer referred to me ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce
... 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, ...
— A Midsummer Drive Through The Pyrenees • Edwin Asa Dix
... thinks it is shameful to be naked; yet even the Bible declares that the ideal condition is to be naked and unashamed; and Glasgow, being in Scotland, naturally gives the lead to England. We have no art. We have only the Royal Academy, which is remarkable merely for the badness of its cuisine, and the coiffure of its well-meaning President. Our artists, as they call themselves, are like Mr. Grant Allen: they say that all their failures are 'pot-boilers.' They love that word. It covers so many sins of commission. They set down their incompetence as an assumption, which makes ...
— The Green Carnation • Robert Smythe Hichens
... STEW.—Of the above fish, that of the "silver" kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes. Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies. Cut them into pieces three inches in length each, and lay them down in a stew pan, covering them with a sufficiency of sweet ...
— Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 • Barkham Burroughs
... 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 ...
— La Legende des Siecles • Victor Hugo
... 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
... at all. To be taken for persons who were accustomed to the excellences of French cuisine was not Hermia's idea of being a vagabond. She had been studying the face of their hostess and came to a sudden resolution. Here was the person who could, if she would, complete her emancipation. Turning to Markham ...
— Madcap • George Gibbs
... figure-heads of history; notably the letters of Madame Charlotte 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 ...
— Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 90, June, 1875 • Various
... supper and they went down to a meal that met all the expectations aroused by the Governor's boast of the Walker cuisine. Not only were the fried chicken and hot biscuits excellent, but Archie found Miss Walker's society highly agreeable and stimulating. She wore a snowy white apron over a blue gingham dress, and rose from time to time to replenish the platters. The Governor chaffed her familiarly, and Archie ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... rush of personal ambition there certainly remained the loftier struggle of the contending principles, with history on the march, clearing the past away and seeking to bring more truth, justice, and happiness in the future. But in practice, if one only considered the horrid daily cuisine of the sphere, what an unbridling of egotistical appetite one beheld, what an absorbing passion to strangle one's neighbour and triumph oneself alone! Among the various groups one found but an incessant battle for power and the satisfactions that ...
— The Three Cities Trilogy, Complete - Lourdes, Rome and Paris • Emile Zola
... 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 ...
— The Ways of Men • Eliot Gregory
... 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, ...
— The Unbearable Bassington • Saki
... often 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 ...
— Russia • Donald Mackenzie Wallace
... board the train. A French chef was also engaged, as Will feared his distinguished guests might not enjoy camp-fare. But a hen in water is no more out of place than a French cook on a "roughing-it" trip. Frontier cooks, who understand primitive methods, make no attempt at a fashionable cuisine, and the appetites developed by open-air life are equal to the rudest, most ...
— Last of the Great Scouts - The Life Story of William F. Cody ["Buffalo Bill"] • Helen Cody Wetmore
... 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 ...
— Alias The Lone Wolf • Louis Joseph Vance
... 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 bread, ...
— Thurston of Orchard Valley • Harold Bindloss
... think their varied ptisans and syrups are as much preferable to the mineral regimen of bug-poison and ratsbane, so long in favor on the other side of the Channel, as their art of preparing food for the table to the rude cookery of those hard-feeding and much-dosing islanders. We want a reorganized cuisine of invalidism perhaps as much as the culinary, reform, for which our lyceum lecturers, and others who live much at hotels and taverns, are so urgent. Will you think I am disrespectful if I ask whether, even in Massachusetts, a dose of calomel is not sometimes ...
— Medical Essays • Oliver Wendell Holmes, Sr.
... time, otherwise the destitution of members would be pitiful to contemplate. Even as it is the temporary accommodation offered by their neighbours is not unattended by serious drawbacks. The standard of efficiency in bridge and billiards is not the same; the cuisine of one Club, though admirable in itself, may not suit the digestions of members of another; the opportunities for repose vary considerably. In short, August and September are trying months for the clubman who is obliged to remain in London. But by October Pall Mall is itself again, and we are ...
— Punch, or the London Charivari, Vol. 159, August 18th, 1920 • Various
... 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 ingredients, a ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... slowly to recognise the valuable properties of nuts and their possibilities in the cuisine. Indeed, there is a rather deep-rooted prejudice against them as food, people having been so long accustomed to regard them as an unconsidered trifle to accompany the wine after a big dinner, and as in this connection they usually ...
— Reform Cookery Book (4th edition) - Up-To-Date Health Cookery for the Twentieth Century. • Mrs. Mill
... hotel 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
... 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 ...
— The Fiend's Delight • Dod Grile
... /n./ Hackers display an intense tropism towards oriental cuisine, especially Chinese, and especially of the spicier varieties such as Szechuan and Hunan. This phenomenon (which has also been observed in subcultures that overlap heavily with hackerdom, most notably science-fiction fandom) has never been satisfactorily ...
— The Jargon File, Version 4.0.0
... 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 no ...
— Heart of the West • O. Henry
... 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
... 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
... latter sent Lord Fife over to Paris to ascertain if it could be so striking as report asserted. The Marquis did the honours of his club with a grace and courtesy for which he became renowned in Europe. He provided his clients with the most perfect cuisine and every possible luxury, while, on Sunday, those who had been most regular in their attendance, were rewarded by an invitation to his Villa near Paris, where ladies from the opera were welcomed to meet them, and the society was of the ...
— The Letter-Bag of Lady Elizabeth Spencer-Stanhope v. I. • A. M. W. Stirling (compiler)
... upon them, and appropriated without hesitation whatever came to their hands—thus the cook would not have scrupled to light a fire with the violoncello of the orchestra; and I actually caught one of the "gens de cuisine" making a "soufflet" in a brass helmet I had once worn when ...
— The Confessions of Harry Lorrequer, Complete • Charles James Lever (1806-1872)
... 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, ...
— Women of Modern France - Woman In All Ages And In All Countries • Hugo P. Thieme
... stone, whence gas escaped steadily and burned with a blue flicker, hung copper pots fairly well fashioned, though of bizarre shapes. Here the communal cuisine went steadily forward, tended by the strange, white-haired, long-cloaked women; and odors of boiling and of frying, over hot iron plates, rose and mingled with the shifting, swirling vapors ...
— Darkness and Dawn • George Allan England
... 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
... begin clapping at an early hour, and finally our coffee and a huge plate filled with the most delicious oranges, cut and sugared, are brought to us. We tried to obtain some simple toast; but this seemed unknown to the Cuban cuisine, and we had to content ourselves with ...
— In the Courts of Memory 1858-1875. • L. de Hegermann-Lindencrone
... 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, Hermione, Archy the Vers Libre Cockroach, the Aptronymic ...
— Shandygaff • Christopher Morley
... is waiting to marry some lady who can describe, in her trances, the cuisine of Nebuchadnezzar's palace, or the home-life ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... 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 ...
— The Mayor of Warwick • Herbert M. Hopkins
... 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
... out of order, but ever smooth and sleek upon his high, narrow brow. His eyes had that dulness which is characteristic of many Frenchmen, and may perhaps be attributed to the habitual enjoyment of too rich a cuisine and too ...
— The Sowers • Henry Seton Merriman
... 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
... 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 ...
— Philip Gilbert Hamerton • Philip Gilbert Hamerton et al
... 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 |
