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Word: icebox (lookup in dictionary) (lookup stats)
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Disregarding these elements of personal taste, his book serves several useful functions. It dispels the theory that a martial cannot be shaken. It ridicules the theory that a woman cannot make a martial. And it warns against leaving the mixed gin and Vermouth in the icebox or mixing more than you need for a particular round...

Author: By Herbert S. Meyers, | Title: The Time for Tonic | 11/30/1951 | See Source »

...When we issued the price freeze, we put prices in the icebox," said Price Stabilizer Michael Di Salle last week. "Today, we are taking them out of the icebox. They will lie on the table for a short while; there will probably be some sweating and thawing. And then we put them in the deep freeze-for a long time...

Author: /time Magazine | Title: CONTROLS: From Icebox to Deep Freeze | 3/12/1951 | See Source »

...prices before the general price freeze of Jan. 25, and the marked-up goods are already on retailers' shelves. Under the margin control plan, the increases will be passed on to the consumer. This is the "thawing" which Di Salle admitted would come during the transfer from the icebox to the deep freeze...

Author: /time Magazine | Title: CONTROLS: From Icebox to Deep Freeze | 3/12/1951 | See Source »

...resist preservation by freezing. It can be preserved in several ways with its food value intact, but its flavor is apt to be ruined by any kind of tinkering. The U.S. Department of Agriculture now says that frozen, concentrated milk might soon join orange juice in the family icebox...

Author: /time Magazine | Title: Science: Frozen Milk | 1/29/1951 | See Source »

...best bet, says DOA, is to heat grade-A milk to 155° for 30 minutes (or to 170° for one minute). Then it is homogenized, concentrated to one-third its volume, and frozen in sealed containers. The product will keep for two weeks in a home icebox, or for eight weeks in a freezer at -10°. When thawed and diluted with good water, it tastes like fresh milk...

Author: /time Magazine | Title: Science: Frozen Milk | 1/29/1951 | See Source »

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