Word: horsed
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Dates: during 1930-1939
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Including both steward dietitians like Mr. Heaman, feeders of groups (undergraduates, the employes of big corporations, etc.), and the traditionalists of the industry, old-line French, German and Alsatian "kitchen men," Association members buy upwards of $500,000,000 worth of food every year. Since Repeal they have handled nearly...
The newsitem under Miscellany re the Chicago search for ''hors d'oeuvres" synonyms interested me since every Chinese feast has a prefix of small variety dishes which one tries artfully to steer shy of. The only Chinese name for them that I can find would translate something...
In your Miscellany Column (TIME, April 5), you mention that . . . the Midwest Hotel Show could hit upon no proper expedient to substitute for the name "Hors d'oeuvres." I hereby submit . . . the name "Offrecords," a name which intrigues my customers very much.
The name "Offrecords" defines as neatly as Hors d'oeuvres does in French, the position these fancy bits take on any menu. . . . As far back as 30 years ago the Hors d'oeuvre was not even a part of kitchen curriculum. They were prepared by the butler in...
In Chicago, Midwest Hotel Show officials confessed they had been unable to pick a suitable substitute name for hors d'oeumes from 988 words submitted in a contest, such as "cavanchocees," "exdiores." Proclaimed Hotelman William M. Dewey, appointing a new committee to continue the search for a synonym: "This...