Word: beef
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Dates: during 1890-1899
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TODAY'S Menu of the Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Tomato aux croutons. Fish: Boiled Halibut, Oyster Sauce. Joint: Roast rib of beef. Entree: Chicken Croquettes. Vegetables: Stewed tomatoes and potatoes. Dessert: Bread pudding. Demi Tasse. Regular boarders accommodated. Club tables...
TODAY'S Menu of the Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Pure Crezy, aux Croutons. Fish: Boiled Cod, Oyster Sauce. Joint: Roast Rib of Beef. Entrees: Venison Pie. Vegetables: Stewed Turnips, Potatoes. Dessert: Apple Dumpling, Demi Tasse. Regular boarders accommodated. Club tables...
...present tariff is especially bad. - (a) It will injure our commerce with Brazil and Cuba. - (b) It has caused retaliation on our beef by Germany: Harper's Weekly, Nov. 10, 1894. - (c) It is a patchwork disowned by its framers. - (1) Harper's Weekly, Sept. 1; Nation, Aug. 2, Oct. 11, 1894; National Democratic Platform, 1892. - (2) Pres. Cleveland's letter to Representative Catchings in Public Opinion, Sept. 6, 1894. - (d) It favors a monopoly: Nation...
...nomenclature. In the third class we should of course expect to find the greatest number of examples,- the producers being Saxon and the consumers Norman. Thus for instance we have ox, sheep, calf, swine, on the one hand, to designate the thing produced, all Saxon-and, on the other, beef, mutton, veal, pork, all Norman-French-to indicate the thing consumed. In the same way while the names of the various grains continue Saxon as well as the product of the inferier kinds when ground, as oatmeal, barleymeal, ryemeal, yet that which was used by the higher classes gets...
Once a day, at dinner, soup is served those selected are usually clear soups, free from fats. The meats are usually roasts of beef, mutton, turkey and chicken. There are two or three vegetables chosen by the steward from a list which includes, besides all the plain varieties, cauliflower, carrots, spinach, egg-plant and oyster plant. Simple mean gravies, free from fat, and cream sauces are allowed, where formerly nothing o the kind was permitted. For dessern there are puddings of bread, tapioca, cornstarch, sago, custard, and a decidedly new addition in ice cream. This, however, is allowed only twice...