Word: creaming
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Dates: during 1960-1969
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...shapely brunette in sausage-tight skirt stepped from the shadows to the curb as the small Fiat pulled up. "Good evening," she chirped to the leering youth behind the wheel. "Want to come with me?" Just then a cream-colored Lancia sedan eased alongside the Fiat, horn beeping and headlights flicking on and off. Two well-dressed, well-groomed girls smiled invitingly at the young man. "Hello there, want to go for a ride?'' crooned one, ignoring the streetwalker. "Then follow us." The Fiat roared after the Lancia, and the streetwalker retreated snarling to the shadows...
...only man in the bake-off was awarded one of the top prizes. U.S. Navy Chief Petty Officer Ramon Cabalona, who is chief steward aboard the submarine U.S.S. Catfish, won the $1,000 first prize in the pies and dessert division for his orange cream pie topped with meringue. Its name: sub-meringue...
...Huguenots would have been horrified by the sports shirts and ice-cream stands-but they would have been gratified at the turnout of their spiritual descendants in the little village of Mas Soubeyran in southern France last week. About 15,000 French Protestants crowded the narrow roads with their cars and buses on a pilgrimage to the thick-walled, stone peasant cottage and the tiny museum next to it, which are crammed with relics of one of the most bitter religious wars Europe has known. They were marking the 400th anniversary of the founding of the Protestant Reformed Church...
Unable to get banks to invest in restaurants during the Depression, Johnson hit upon the idea of granting franchises for restaurants, rigidly controlling their design and operation, and selling them ice cream and other food made in central commissaries. Today, 311 Howard Johnson restaurants are fully or partly owned by investors, including executives, widows, doctors, and such VIPs as Newshen Marguerite Higgins and North Carolina Governor Luther Hodges...
...keeping some of the original flavor. Johnson thinks that U.S. food tastes are becoming more sophisticated, but he knows better than to get too far out in front of his customers. "If you say Halibut Dante, the average American will never buy it, but if you say halibut with cream and tomato sauce, he'll not only buy it but say it's great." As for himself, Johnson prefers to eat at such expensive places as Manhattan's Pavilion and the Four Seasons, where the chefs cook to order...