Word: hot
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Dates: during 1920-1929
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...army received their military and political training-for they have been shown no less the use of the sword than how to propagandize their troops into a frenzy of Cantonese loyalty. Chiang Kaishek, a sort of super-Whampoa Cadet, is content to wear an austere cotton shirt and sips hot water with his frugal meals, while Chang Tso-lin banquets among his dancing girls. From the cold north of Manchuria and Peking comes the barbaric Mogul to drive back if he can the Cadet who has conquered half China-and last week Great Britain seemed to favor the Cadet...
What Price Glory (Victor McLaglen, Edmund Lowe, Dolores Del Rio). Those who have seen the play remember how Captain Flag and Sergeant Quirt are continually clutching at one another's throat hot-tempered rivals for any wench that happens on their common path, remember also how these fighting men unhesitatingly leave off the bitter wrangling when the bugle sounds the call to their "religion of soldiering." The love of the marines is nothing to make a prop lady sigh...
...those individuals from whom Charlestonians had learned to expect misery-a "dark" Chantrell, like her twin brother, Stephen. In him their hot strain from a Latin ancestor was provided with a safety outlet; his temper could boil over. Cordelia was mistress of her intensities, to her great misfortune, and it was she who resolved a grave dilemma into happiness for Stephen and tragedy for herself, tragedy punctuated by two pistol shots...
...little accessories to a meal are the things that should make a Common dining hall infinitely superior to the best of cafeterias. These accessories, for example, should be fresh bread, filtered ice water, small individual jelly services, hot rolls, clean table linen, intelligent service, and similar unaccustomed luxuries. These are the things that determine whether or not eating is to be pleasurable or a mere stowing away of fuel...
...Serve food with particular attention to variety, especially of fruits, vegetables, and desserts. Good milk, careful seasoning, piping hot and icy cold dishes should be features of the new regime. Students should be encouraged to drop written criticisms of the menu in a box provided for that sole purpose. Those in charge of the dining-halls might thus be informed of student opinion, and regulate the bill of fare accordingly. The majority of students could probably be accommodated at the following hours: 8-9, 12-1.30, 6-7; but a small section of each building should, be open, to accommodate...