Word: dish
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Dates: during 1950-1959
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...Soap-Dish Detail. Elder Benson, as he is known to fellow Mormons, settled down to the life of an Apostle in a ten-room Devonshire-Norman-Spanish house in Salt Lake City. Like many good Mormons, the Bensons set aside one night a week to be spent with their six children (the eldest, Reed A., 24, is now an Air Force chaplain). Such "family nights" are always opened with a prayer and a reading from the Scriptures; then Benson flicks on the family jukebox for some spirited dancing with his four daughters...
When no hostile airplanes are about, the gun squats quietly waiting, its 75-mm. tube projecting out of a mass of electronic equipment. On top, a small, dish-shaped radar antenna peers around, scanning the hemisphere of sky. It can see 15 miles through clouds or darkness...
Suddenly it stops and stares, and a little, tonguelike organ in the center of the dish vibrates with fierce excitement. Somewhere, far beyond human sight, it has spotted an enemy jet diving down from the edge of space at close to the speed of sound. It stares intently for a second or so; then with a roar of gears and motors, the gun springs to life. While its carriage whirls and its tube swings upward, the radar still stares at the target. It acts uncannily like a hunter who squats in his blind and watches the sky for ducks. When...
...wise diner begins with one of several appetizers. Taramosalata is the best lead-off dish. Composed of red caviar mixed with lemon, olive oil, and bread soaked in water, its taste combines saltiness with a tart savor. Also, shrimp with a special sauce of lemon, olive oil, dry mustard, and the much used Greek herb, rigone, will start the meal well...
...more aesthetically inclined will find Yialantzi Dolma (called Dolma by its friends) the order of the night. Cultivating a taste for the dish is advised, since its essence is the subtle mingling of rice, olive oil, and the flavor of its grape leaf wrapping. Naturally, the renewned Greek salad can serve as a first course. Its foundation is assorted lettuce, chickory, and escerole, but the taste is in the dressing. To a French base, the Athens adds olives oil, vinegar, and rigone, sprinkles with imported Greek Feta cheese, and tops with a garnishing of tomatoes, anchovies, and Greek black Oliver...