"Unappetizing" Quotes from Famous Books
 ... it, and stand in a very hot oven. After the meat has been roasting for a half hour, have less heat in your oven, allow about 25 minutes to every pound of pork, or longer if necessary, but be sure it is well done. When served, underdone pork is very unwholesome and unappetizing. When meat is sufficiently roasted, pour off all the fat in the pan except a small quantity, to which add 1/2 cup of boiling water, pepper and salt and serve. Serve baked apples or ...
— Mary at the Farm and Book of Recipes Compiled during Her Visit - among the "Pennsylvania Germans" • Edith M. Thomas
... curious red knobs upon Miss Smeardon's fingers, and the odd mincing way she held her fork; the almost athletic efforts of the butler when he raised an enormous silver dish-cover, and the curiously frugal and unappetizing nature of the viand it disclosed. The wizened face of the lap-dog, too, peering over the table's edge, out of Miss Smeardon's lap, might have acquired its distrustful expression, Robinette thought, ...
— Robinetta • Kate Douglas Wiggin
... passed on leaden feet for Nancy. The suspense and close confinement told even on her splendid constitution, and she grew but a shadow of her former self. The prison food was not inviting; only when pangs of hunger forced her could she swallow the unappetizing half-cooked meats and sour bread which were brought to her on a tin plate by ...
— The Lost Despatch • Natalie Sumner Lincoln
... served and some unappetizing-looking ices, which tasted better than they looked. Cakes also were offered us, of which I picked out those which had the least mauve and yellow coatings. When we were presented with some stiff little bouquets we thought it was a signal for departure, and bade ...
— In the Courts of Memory 1858-1875. • L. de Hegermann-Lindencrone
... dainty as possible. A basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail, in which air-tight receptacle each food is apt to savor of all the others, making the entire contents unappetizing, if not unwholesome. ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... not been so pitiful, it would have been ludicrous—what followed. Day after day, in one corner of the kitchen, an old man boiled his potatoes and fried his unappetizing eggs over a dusty, unblacked stove; in the other corner an old woman baked and brewed over a shining idol of brass and black enamel—and always the baking and brewing carried to the nostrils of the hungry man across the room the aroma of some dainty ...
— Across the Years • Eleanor H. Porter
... and skins. Boil again until tender, adding sufficient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce and serve at once. If allowed to stand the chestnuts become heavy and unappetizing. ...
— The International Jewish Cook Book • Florence Kreisler Greenbaum
... first by barking like a demoniac and then by inflicting a punctured wound upon the calf of the alien's leg, we learned more by inference and deduction than by direct report. That our impending meal would be more than usually unappetizing was never suggested. That was surmise upon our part, pure and simple. The conviction, however, was so strong that the repast was ...
— Berry And Co. • Dornford Yates |
