"Cuisine" Quotes from Famous Books
 ... there was no further mention of angling. Our new acquaintance had quite subjects enough without touching upon that. In eating, for instance, he might fairly be called learned. Mrs. Dunbar's cuisine was excellent, and he not only praised the different dishes in a most scientific and edifying manner, but volunteered a recipe for certain little mutton pies, the fashion of the season. In drinking he was equally at home. Edward ...
— The London Visitor • Mary Russell Mitford
... 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 to ...
— Overland through Asia; Pictures of Siberian, Chinese, and Tartar - Life • Thomas Wallace Knox
... 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 ...
— Hilda - A Story of Calcutta • Sara Jeannette Duncan
... my 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
... obliged to cultivate relations with the cuisine of this establishment. Nothing could have been more meridional; indeed, both the dirty little inn and Nar- bonne at large seemed to me to have the infirmities of the south, without its usual graces. Narrow, noisy, shabby, belittered and encumbered, filled with clatter ...
— A Little Tour in France • Henry James
... were excellent; 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
... hydroponic tanks did not require much servicing, once the cultures were growing; the broth was drained automatically and sluiced through a series of pipes to the rendering plant where the yeasts could be flavored and pressed into surrogate steaks and other items for spaceship cuisine. There would be no other entrances, no way to leave except the way he had ...
— Gold in the Sky • Alan Edward Nourse
... 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 ...
— The Water Ghost and Others • John Kendrick Bangs
... 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. ...
— Foe-Farrell • Arthur Thomas Quiller-Couch
... transacted at the Halles has very largely increased, in spite of the multiplication of district markets. Paris seems to have an insatiable appetite, though, on the other hand, its cuisine is fast becoming all simplicity. To my thinking, few more remarkable changes have come over the Parisians of recent years than this change of diet. One by one great restaurants, formerly renowned for particular dishes and special wines, have been compelled through lack ...
— The Fat and the Thin • Emile Zola
... 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
... 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 ...
— Psmith in the City • P. G. Wodehouse
... yards away the Stockaders came suddenly into view, but it was close to sunset, the time for the evening meal, and, as though by mutual consent, both sides laid aside their arms for the homelier utensils of the cuisine. Down in the Citadel Square a hundred little fires started up, and as many pots and kettles began to bubble cheerfully. The invaders contented themselves with building huge bonfires, intended for warmth rather than for cooking, since their light marching order precluded the carrying of anything ...
— The Doomsman • Van Tassel Sutphen
... even I, a stranger, claim to have heard 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 all ...
— From a Terrace in Prague • Lieut.-Col. B. Granville Baker
... 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 ...
— The Minister's Charge • William D. Howells
... 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 ...
— Blacksheep! Blacksheep! • Meredith Nicholson
... Clachan or Mowbery Arms inn at St. Ronan's Old Town. The inn was once the manse, and Meg Dods reigned there despotically, but her wines were good and her cuisine excellent. This is one of the best low comic characters in the ...
— 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.
... 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 ...
— Lands of the Slave and the Free - Cuba, The United States, and Canada • Henry A. Murray
... one Wheleker, a 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
... balanced on the other side of the room by an even more penetrating conversation unflaggingly maintained by a party of Americans, who were sitting in judgment on the cuisine of the country they were passing through, and finding few ...
— The Unbearable Bassington • Saki
... 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 ...
— The Crimson Tide • Robert W. Chambers
... 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 ...
— The Life of George Borrow • Herbert Jenkins
... 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 the lake of butter in which ...
— A Bibliographical, Antiquarian and Picturesque Tour in France and Germany, Volume One • Thomas Frognall Dibdin
... our ultimate destination, resume his white cap and apron. My ultimate destination, you must know," she said, with a lightness which, I think, on the face of it was spurious, "is a little village in England—a little village called Craford; and"—she smiled convincingly—"I hear that the cuisine is not to be depended upon in ...
— The Lady Paramount • Henry Harland
... have Southern California conform to his back-home standards is responsible for the fact that many of the tourist hotels out there are not so typical of the West as they might be—and as in my humble judgment they should be—but are as Eastern as it is possible to make them—Eastern in cuisine, in charges and in their operating schedules. Here, again, ...
— Roughing it De Luxe • Irvin S. Cobb
... the room. It was so familiar that it seemed like a sub-consciousness, 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 attained some more ...
— The Shape of Fear • Elia W. Peattie
... au point que je suis trs surpris que la rcolte ait 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 libraires ...
— Baron d'Holbach - A Study of Eighteenth Century Radicalism in France • Max Pearson Cushing
... column headed "Dainty Dishes," "Hints for the Cuisine," etc., appears to be made up from recipes taken at random from the clippings of the year before—so we have strawberry shortcake and asparagus omelet in October, cauliflower in August, and blueberries in December. Without a hint concerning the proper method of combining ...
— The Writer, Volume VI, April 1892. - A Monthly Magazine to Interest and Help All Literary Workers • Various
... 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
... 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," ...
— A Chair on The Boulevard • Leonard Merrick
... fluid again gathers heavily, there will be another storm. Meanwhile, superintended by the mistress, all are occupied with the important duty of preparing the morning meal. It is surprising how skilful are these heaven-born cooks; the excellent dishes they make out of "half-nothing." I preferred the cuisine of Forteune's wives to that of the Plateau, and, after finding that money was current in the village, I never failed to secure ...
— Two Trips to Gorilla Land and the Cataracts of the Congo Volume 1 • Richard F. Burton
... of our little ship's company are well defined. W—— supervises the cuisine, most important of all offices; the Doctor is chief navigator, assistant cook, and hewer of wood; it falls to my lot to purchase supplies, to be carrier of water, to pitch tent and make beds, and, while breakfast is being cooked, to dismantle the camp and, so far as may be, to repack Pilgrim; ...
— Afloat on the Ohio - An Historical Pilgrimage of a Thousand Miles in a Skiff, from Redstone to Cairo • Reuben Gold Thwaites
... 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 a silent, dismantled farmhouse, and a little ...
— Across the Years • Eleanor H. Porter
... 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
... previous defence of Peg, had no liking for her. His fastidious taste rejected her uncomeliness; his habits of thought and life were all antagonistic to what he had heard of her niggardliness and greed. As she stood there, in a dirty calico wrapper, still redolent with the day's cuisine, crimson with embarrassment and the recent heat of the kitchen range, she certainly was not an alluring apparition. Happily for the lateness of the hour, her loneliness, and the infelix reputation of the man before her, she was at least a safe ...
— The Twins of Table Mountain and Other Stories • Bret Harte
... 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
... 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 ...
— Women of Modern France - Woman In All Ages And In All Countries • Hugo P. Thieme
... 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 ...
— The Mayor of Warwick • Herbert M. Hopkins
... 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.
... the best in the world, is falling off in quality, and even our national genius for cooking shows a decline; to anyone who knows England, these are facts significant enough. Foolish persons have prated about "our insular cuisine," demanding its reform on Continental models, and they have found too many like unto themselves who were ready to listen; the result will be, before long, that our excellence will be forgotten, and paltry methods be universally introduced, ...
— The Private Papers of Henry Ryecroft • George Gissing
... morning. We stopped from one o'clock to three, to dine, rest the mules, and allow the heat of the day to pass, during which time one slept; what the Spanish call the siesta. Then we went on to our night stop. The meals were sufficiently plentiful, but the Spanish cuisine seemed to me, at first, to taste awful, however I got used to it; but I could never have got used to the horrible beds which we were offered at night in the pousadas or inns. They were really disgusting, and Don Raphael, ...
— The Memoirs of General the Baron de Marbot, Translated by - Oliver C. Colt • Baron de Marbot
... cookroom, cuisine, scullery (back kitchen); galley (Nautical). Associated Words: scullion, ...
— Putnam's Word Book • Louis A. Flemming
... so heavily encumbered as to yield you some such income as your father gave to his chef de cuisine, is still one of those superb 'terres' which bankers and Jews and stock-jobbers court and hunt after, for which they will give enormous sums. If you place it in good hands, I do not doubt that you could dispose of the property within three ...
— The Parisians, Complete • Edward Bulwer-Lytton
... quite sure I should not have had in the Grand Hotel de Noailles, where a dinner is six francs, whereas at my inn I paid just half. I must also observe that the dinners were abundant and excellent, but among the dishes were some that were peculiar to the Provencal cuisine, for instance:— ...
— In Troubadour-Land - A Ramble in Provence and Languedoc • S. Baring-Gould
... inimitable fortitude their great bereavement in the death of Louis le 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 ...
— The Fiend's Delight • Dod Grile
... Oklahoma City salesman recently married, and was accompanied by his wife as he entered the dining-room of a Texas hotel famed for its excellent cuisine. His order was served promptly, but the fried chicken he had been telling his wife so much ...
— Jokes For All Occasions - Selected and Edited by One of America's Foremost Public Speakers • Anonymous
... in the 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, ...
— Darkness and Dawn • George Allan England
... 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
... grease to the 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 ...
— Blind Man's Lantern • Allen Kim Lang
... favorite, while the Senate House, standing under the shadow of the lighthouse, has the advantage of being the nearest to the beach of all the hotels. Both are ample and hospitable hostelries, where you are led persuasively through the Eleusinian mystery of the Philadelphia cuisine. Schaufler's is an especial resort of our German fellow-citizens, who may there be seen enjoying themselves in the manner depicted by our artist, while concocting—as we are warned by M. Henri Kowalski—the ambitious ...
— Lippincott's Magazine of Popular Literature and Science - Vol. XI, No. 27, June, 1873 • Various
... 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), ...
— A Wanderer in Holland • E. V. Lucas
... 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
... 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 ...
— The Romance of an Old Fool • Roswell Field
... 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
... 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, ...
— Ice-Caves of France and Switzerland • George Forrest Browne
... is too much. Figure it all to yourself! The Champs Elysees, and the Bois, and the toilettes and the sunshine. To dine at Phillippe's perhaps, and go the theatre, and to hear French words, and see French faces, and taste a French cuisine again. Nothing more English at all! No more ...
— Susan - A Story for Children • Amy Walton
... 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 ...
— Mademoiselle of Monte Carlo • William Le Queux
... great trouble. 'You will get away easily enough,' said he; and then he began to 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 ...
— The Memoires of Casanova, Complete • Jacques Casanova de Seingalt
... 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 life in these ...
— Thirty-Seven Days of Peril - from Scribner's Monthly Vol III Nov. 1871 • Truman Everts
... 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 ...
— History of the Rise of the Huguenots - Volume 2 • Henry Baird
... time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... business with the Bedawi. Here are signs of a pier, and a mosque is to be built. The fish is excellent and abundant; lobsters are caught by night near the reef, and oysters in the bay when the tide is out. We succeeded, at last, in having our batterie de cuisine properly tinned, and we replenished our stores.[EN14] As at El-Akabah, "Hashsh" may be bought in any quantity, but no Rki—hence, perhaps, the paleness and pastiness of the local complexion—and yet our old acquaintance, Mohammed ...
— The Land of Midian, Vol. 2 • Richard Burton
... dozen 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
... stew, for instance, was not a thing to 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 a million ...
— The Van Dwellers - A Strenuous Quest for a Home • Albert Bigelow Paine
... 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 ...
— The Martian Cabal • Roman Frederick Starzl
... dinner when they ate it, and could not order one if they were given carte blanche. Henry Adams was not a judge, and knew no more than they, but he heard the complaints, and he could not think that Motley meant to praise the English cuisine. ...
— The Education of Henry Adams • Henry Adams
... 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
... 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 way; ...
— The PG Edition of Chesterfield's Letters to His Son • The Earl of Chesterfield
... offers hospitality to students and professional women. Excellent cuisine; man-servant; moderate terms. Apply: Mrs. L., ...
— The Splendid Folly • Margaret Pedler
... Boulevard des Italiens, 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 haughty proprietor ...
— The Story of Paris • Thomas Okey
... 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 ...
— Eighty Years And More; Reminiscences 1815-1897 • Elizabeth Cady Stanton
... with liveried servants and cooks; also the king had brought his "chef de cuisine and own butler. The latter, a lordly Englishman, was a grand, haughty person who superintended the extravagant preparations for ...
— Tales of Aztlan • George Hartmann
... inns, and at the Cheval Blanc they are as good as 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 ...
— In Chteau Land • Anne Hollingsworth Wharton
... 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
... length, made her extremely desirous that the travellers should arrive as soon as possible. And—why should I disguise the truth?—ever and anon a thought stole across her mind that her gala dinner had now been postponed for two days; and how few of the dishes, after every art of her simple cuisine had been exerted to dress them, could with any credit or propriety appear again upon the third; and what was she to do with the rest?—Upon this last subject she was saved the trouble of farther deliberation, by ...
— The Heart of Mid-Lothian, Complete, Illustrated • Sir Walter Scott
... enthusiastically addicted to hunting and shooting, and felt such a keen and indomitable relish for the good things of this world, especially for the luxuries of the table, that what between looking after his cuisine, attending his dogs, and enjoying his field sports, he scarcely ever might be said to have a single day that he could call his own. And yet, unreasonable people expected that a man, whose daily occupations were of such importance to—himself, should very coolly forego his ...
— The Tithe-Proctor - The Works of William Carleton, Volume Two • William Carleton
... about that! It is nothing. You have come here to dine? A very celebrated house this. Caracho!" He busied himself to do the honors. One would have said the restaurant belonged to him. He boasted of its architecture and the cuisine "a ...
— The Secret of the Night • Gaston Leroux
... down at Montacute,'said Mr. Cassilis. 'Had not such a thing as a cook in the whole county. They say Lord Eskdale arranged the cuisine for them; so ...
— Tancred - Or, The New Crusade • Benjamin Disraeli
... 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, had eaten too much at the first ...
— Thurston of Orchard Valley • Harold Bindloss
... 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 his dispatch-box ...
— Dead Souls • Nikolai Vasilievich Gogol
... dinner at Delmonico's, the cartes 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 throughout the Western States. ...
— The Great Lone Land - A Narrative of Travel and Adventure in the North-West of America • W. F. Butler
... 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, for neither actions ...
— The Philippine Islands, 1493-1898 - Volume 40 of 55 • Francisco Colin
... swing a hoe 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 ...
— The Holy Cross and Other Tales • Eugene Field
... is a worthy 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 ...
— The Conspirators - The Chevalier d'Harmental • Alexandre Dumas (Pere)
... the victories of the Grand Monarch. Ungrateful posterity has somewhat forgotten the tremendous military achievements of Louis XIV—the hardships of his campaign in the Netherlands in which the staff of the royal cuisine was cut down to one hundred cooks—the passage of the Rhine, in which the King actually crossed the river from one side to the other, and so on. But the student of history can live again the triumphs of Louis in this Hall of Mirrors. It ...
— Behind the Beyond - and Other Contributions to Human Knowledge • Stephen Leacock
... When fresh meat is purchased, it is usually to make a stew or daube;—probably salt meats are more popular; and native vegetables and manioc flour are preferred to bread. There are only two popular soups which are peculiar to the creole cuisine,—calalou, a gombo soup, almost precisely similar to that of Louisiana; and the soupe-d'habitant, or "country soup." It is made of yams, carrots, bananas, turnips, choux-carabes, pumpkins, salt pork, and pimento, all boiled together;—the salt ...
— Two Years in the French West Indies • Lafcadio Hearn
... the morning long 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
... 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 to me I was to meet ...
— Balcony Stories • Grace E. King
... 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 ...
— Punch, or the London Charivari, Vol. 159, August 18th, 1920 • Various
... 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
... 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 with the ...
— Influences of Geographic Environment - On the Basis of Ratzel's System of Anthropo-Geography • Ellen Churchill Semple
... more—the government would allow each hostage four piasters a day for food, a cook would be brought down from Constantinople and meals served in a restaurant, that they might be saved, as his secretary observed, from the unlovely "odeurs de'cuisine." ...
— Antwerp to Gallipoli - A Year of the War on Many Fronts—and Behind Them • Arthur Ruhl
... 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 cannot ...
— The Recreations of A Country Parson • A. K. H. Boyd
... 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 ...
— The Sunny Side of Ireland - How to see it by the Great Southern and Western Railway • John O'Mahony and R. Lloyd Praeger
... 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 ...
— The History of Pendennis • William Makepeace Thackeray
... food in this country, though they have been used abroad for many years, and a recipe for cooking them will be found in a well-known work, published in Paris in 1846, entitled "La Cuisiniere de la Campagne et de la Ville; ou, Nouvelle Cuisine Economique," one of the most popular French cookery-books ever published, and which in that year had reached ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... declared that his pearl was worth a thousand dinars, but the folk were incompetent to value them. Then said the cook, "Allah prosper the king! Verily, the Shaykh whom I bought affirmed that he knew the quintessence of jewels and that he was skilled in cookery. We have tried him in his cuisine, and have found him the most knowing of men; and now, if we send after him and prove him on jewels, his second claim will be made manifest to us, whether true or false." So the king bade fetch the Shaykh and he came and stood before the Sultan, who showed him the two pearls. Quoth he, ...
— Supplemental Nights, Volume 1 • Richard F. Burton
... to watch them. With all their instinctive delicacy these clumsy peasants busied themselves in guard-mounting, weapon cleaning, and their cuisine, as though there was no such thing as a pretty woman within miles. But it tried their gallantry as Frenchmen and their tact as Lorraine peasants. Furtive glances, deprecatory and timid, were met by the sweetest of smiles from Lorraine or a kindly nod from Jack. Tricasse, utterly unbalanced ...
— Lorraine - A romance • Robert W. Chambers
... like. I'll warrant Alphonse can make good if it is not outside of his national cuisine," ...
— Ridgway of Montana - (Story of To-Day, in Which the Hero Is Also the Villain) • William MacLeod Raine
... of the 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
... a section of the Rob Roy cuisine as it is made up for carrying. There is first a strong waterproof bag about one foot high, and closed at the top by a running cord. At the bottom is the cuisine itself, a, which occupies a space of only six inches by three inches (when of smaller size), ...
— The Voyage Alone in the Yawl "Rob Roy" • John MacGregor
... Carolina, is queen of the kitchen, and Spanish cuisine will prevail. When you weary of it, serve notice, and your Japanese cook will be ...
— The Pride of Palomar • Peter B. Kyne
... sparks into a flame only a few inches high. Upon this meagre fire we attempted to cook our food and boil our water (a trying process at such an altitude), keeping our own circulation fairly normal by constantly required efforts. The cuisine that night was not of the usual excellence, and did but little credit to the cook. We had to eat everything half-cooked, or, to be accurate, almost altogether uncooked. The night was a bitterly cold one, with a heavy fall of snow. When we rose in the morning it lay quite ...
— In the Forbidden Land • Arnold Henry Savage Landor |
