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...sunny torrent of activity. "I squeak cheerfulness," she says, "in the face of adversity." She carries on an endless correspondence with her family, loves to have a good blub over their letters. To relieve the Manhattany, she often cooks up an enormous meal?one of her favorites is a lamb casserole crammed with raisins, garlic, apples, onions and lemons. She downs yoghurt by the pint, and has been heard to hail a taxi by imitating the shriek of a pewit?which she learned from a Northumbrian shepherd when she was nine years...

Author: /time Magazine | Title: Actresses: Birds of a Father | 3/17/1967 | See Source »

Harry's single-minded concentration was legendary. Author John Hersey, a former TIME writer, tells of a lunch he had with Luce and a correspondent at which H.R.L. became so involved in his own convoluted reasoning-while they consumed cocktails, soup, lamb chops, vegetables and dessert-that when it was over and the table cleared, he began signaling indignantly to the waiter to demand: "When are we going to get our lunch?" He had only a minimal interest in food and drink. Once, for a lunch in his honor at Le Berkeley restaurant in Paris...

Author: /time Magazine | Title: A Letter From The Staff: Mar. 10, 1967 | 3/10/1967 | See Source »

Essayist Charles Lamb wrote: "A pun is a noble thing per se. It fills the mind; it is as perfect as a sonnet, better." Of course, there is another quotation: "Anything awful makes me laugh." And that's Lamb...

Author: /time Magazine | Title: A Letter From The Publisher: Dec. 16, 1966 | 12/16/1966 | See Source »

...present-day standards, some of Fannie's recipes seem barely edible. "Lamb is usually preferred well-done," wrote Fannie, who recommended cooking it for an hour and 45 minutes; nowadays, lamb is preferred pink, and an hour generally does the trick. As for string beans, Fannie said to boil them for three hours; the current advice is ten to 20 minutes...

Author: /time Magazine | Title: Food: Everyone's in the Kitchen | 11/25/1966 | See Source »

...Mother never cooked anything that wasn't in a can or a container, and all she had to do was warm it up," says exurban New York Matron Maria Cunningham, 31. Not Maria. Veal, lamb and chicken are her favorites, and she and her husband like Julia's recipes for saute de veau Marengo, gigot de pre-sale roti a la moutarde, and supreme de volatile aux champignons, which they served recently at a dinner for 22. Says Maria: "The only thing that made it possible is that Julia tells all the things you can do in advance...

Author: /time Magazine | Title: Food: Everyone's in the Kitchen | 11/25/1966 | See Source »

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