Word: beefing
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Dates: during 1970-1979
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...news to many Americans that the Scots do not live by haggis and porridge alone. As zestfully set forth in A Feast of Scotland by Janet Warren (Little, Brown; 176 pages; $12.95), Caledonia has a rich and distinctive cuisine. Its glories flow from bountiful game, fresh- and saltwater fish, beef and lamb, though the Scots have always relied on grain. Their baps, bannocks, buns, oatcakes and scones are among the world's finest daily breadstuff's. Warren provides sound recipes for loaves and fishes, as well as for sturdy broses (porridge soups) and broths like the celebrated cock...
...small menu makes for a tidy kitchen. One locker holds ground beef, another buns. And one chef, smiling, toothless Lester, is in charge of chili. "They only allow us to make it one way," Lester said as he stirred his simmering pots...
Vegetarians' Beef...
Some have said that Americans are becoming enlightened about nutrition. Then there appears an Essay [Nov. 5] like "How to Beat the Beef Against Meat...
...detergents in Moscow, and meat is in chronic shortage. Even in summer, fresh fruit and vegetables can be hard to find. Most of these "luxuries," however, are available without long waits at the free markets where farmers sell produce from their private lots for inflated prices. Beef and pork go for around $4.07 per lb. rather than $1.36 in the shops, while potatoes, carrots, tomatoes, oranges and apples are all on sale at prices roughly six times higher than the official level...