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Word: meals (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

...object," says Vinoba Bhave, "is to transform the whole of society. Fire merely burns; it does not worry whether anyone puts a pot on it, fills it with water and puts rice in it to make a meal. Fire burns and does its duty. It is for others to do theirs...

Author: /time Magazine | Title: INDIA: A Man on Foot | 5/11/1953 | See Source »

Diet As You Ride. For dieting passengers, the Pennsylvania Railroad began serving a 470-calorie meal in its dining cars. The menu: tomato juice, two crackers, chopped sirloin, carrots, lettuce salad (with nonfattening dressing), half a grapefruit, tea or coffee with saccharin. Price...

Author: /time Magazine | Title: GOODS & SERVICES: New Ideas, may 11, 1953 | 5/11/1953 | See Source »

...most solid dish in a meal, some form of beef should be eaten. Either with pea pods or bean sprouts, the sauted slices of beef have a rich accompanying oyster sauce made from an extract of oysters and imported from China. The contrast between crisp green vegetables and tangy cooked meat is both delighteful and surprising...

Author: By Robert J. Schoenberg, | Title: Sauce for the Coolie | 5/7/1953 | See Source »

...contrast with the generally salty content of the meal, there should be an order of sweet and sour pork. Chunks of pork, deep fried in a light batter, are covered by a sauce of sugar and vinegar, producing a sweetness laced tingling tartness. Although it lacks the body to stand as a separate dish, the sauce is also excellent with rice, and after the pork is gone, makes a fine semi-dessert...

Author: By Robert J. Schoenberg, | Title: Sauce for the Coolie | 5/7/1953 | See Source »

This is but a sample menu, to give the beginner confidence in ordering a basic meal. Each new Chinesegoer will want to expeliment for himself, educating his tastes to include steamed fish, abalone, and squid. With chopsticks firmly clutched, and the soy sauce at hand, anyone can rapidly acquire a professional veneer, and the process is both easy and pleasant...

Author: By Robert J. Schoenberg, | Title: Sauce for the Coolie | 5/7/1953 | See Source »

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