Word: cream
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Dates: during 1940-1949
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...turned out to watch the Count run in the Wood Memorial, Long Island's traditional Derby preview. Few days before, in a tune-up race (his 1943 debut) on a sloppy track, he had proved that he could run in any kind of going. This time, against the cream of the three-year-old crop and despite a gashed hind leg, he really showed his class. From the time he entered the backstretch, where he overtook Blue Swords, his chief rival, he made the race a runaway. His time (1:43 flat) was only f of a second slower...
...explain how he found out how to solve cube roots. For every question Joel answers correctly on the program he gets a penny and a marble. He also gets another penny and a marble for good behavior. He saves his pennies to buy maple-nut, chocolate-covered ice cream sticks...
...father ran a drugstore in St. Louis. Her mother, Clara Stuhr, was famous among the Midwest's German-American singing societies for her soprano. Traubel herself got an early reputation as the best belly-flopper among Forest Park's sledders, a massive destroyer of chocolate ice-cream sodas, and an almost maniacal fan of the St. Louis Cardinals. At 15, with her mother's help, she began slowly and methodically cultivating her voice. She continued doing so, in relative obscurity, for more than 20 years...
Extrin is made by Extrin Foods, Inc. of New York City. It is a culture of Lactobacilli* (bulgaricus, acidophilus, moro) and yeast (fragitans), grown in heavy cream and buttermilk, which continue to work in hydrogenated vegetable oils. The culture includes natural annatto extract (for coloring) and salt. Two ounces of Extrin will permeate ten pounds of shortening. Together with two ounces of salt, a quart of water and 3 Ib. of butter, this makes a mixture which can legally be called "butter spread." But even without any butter, Extrinized shortening is almost impossible to tell from the real thing...
...Natural butter gets its characteristic flavor from the bacteria present in cream during its ripening...