Word: cooke
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Dates: during 1950-1959
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...Then you lied twice: once in telling it to Fred Cook, and having it repeated on last night's program...
...sooner had Gleason's confession been made public than the World-Telegram fired him. As for Colleague Cook, he had declared on the television show that he had reported the bribery attempt to his World-Telegram superiors. Later, he toned down that flat statement, merely claimed that he had mentioned the matter to City Editor Norton Mockridge "in the course of a long lunch" several weeks after the bribe was allegedly offered. But Mockridge denied ever having heard of the sorry business-and at that point Rewriteman Fred Cook followed Legman Gene Gleason right off the World-Telegram payroll...
Coffee (instant) and a white cake (made from ready-mix) and ice cream topped off the meal. Mrs, Holstein's harvest from husband and guests: a burst of praise (spontaneous) for her "home-cooked" meal. Such jiffy cooking would have made Grandma shudder, but today it brings smiles of delight to millions of U.S. housewives. The remarkable rise of "conven-ience" or processed foods-heralded by the slogans "instant," "ready to cook" and "heat and serve"-has set off a revolution in U.S. eating habits, brought a bit of magic into the U.S. kitchen. It has freed the housewife...
Running this cook's colossus is a job for a man with tried and tested ingredients. The man: Charles Greenough Mortimer, 59, the solidly packaged (5 ft. 10 in., 195 lbs.) chairman and chief executive officer of General Foods. The ingredients: a mind as restless as a bubbling stew, a big pinch of Madison Avenue savvy, a full measure of shrewd selling experience. All this is mixed with an insatiable curiosity about the U.S. woman-what food she buys, what she would like to buy, and how it can be made easier to serve...
...Have you ever looked at Fannie Farmer's Cook Book," asks Mortimer, "to see what was mapped out for a young bride who wanted to serve fish? 'To clean fish: Remove scales that have not been taken off. This is done by drawing a knife over fish, beginning at tail and working towards head. Incline knife slightly towards you to prevent scales from flying . . . Wipe fish thoroughly inside and out with a cloth wrung out of cold water, removing any clotted blood which may be found adhering to the backbone. To skin fish: with sharp knife remove skin...