Word: menus
(lookup in dictionary)
(lookup stats)
Dates: during 1960-1969
Sort By: most recent first
(reverse)
...coddling his celebrity customers (among them: John Quincy Adams, Daniel Webster). In later years, the company hired horse-drawn sleighs to deliver groceries when snowstorms closed roads to auto traffic, and maintained a well-drilled corps of salesmen who would phone housewives at appointed hours. They not only suggested menus but answered such arcane questions as how to cook an ostrich egg (boil it) or how to extract the flavor from a 6-in. vanilla bean (bury a 1-in. cutting from the bean for a month in a pound of sugar). Once when a hostess in Poughkeepsie, N.Y., complained...
...pleasant conspiracy aloft these days, namely that although the air lines fly basically the same planes with the same equipment in the same time over the same routes, each airline is somehow distinctly and deliciously different. The sky's the limit for any frill or frippery, from gourmet menus to miniskirted hostesses, that will make the passenger exclaim, "Vive la difference...
Whatever the showmanship, it is the stewardess who carries the brunt of being both star attraction and hard-working housemaid. What with jet flights getting shorter and menus growing longer, the stewardesses' life aloft is a kind of hell in the heavens. There are as many as 195 guests to greet, seat, serve ancj-within reason-sate, and the girls must perform like a whirlwind combination of Jean Shrimpton, Gwen Cafritz, a short-order cook and a nurse for all ages. One Western Air Lines time-motion expert, for instance, has figured out that on an 85-minute flight...
...says Claiborne, and he is writing a book on regional U.S. cooking to prove it. The recipes in the Times, some taken from hostesses whom Claiborne writes about, are so good that many women leave their cookbooks behind when they go on vacation, rely on the Times's menus almost entirely...
...dishes in the 1950s, only to give way to the vogue for paella in the 1960s. Right now, the rage across the U.S. is beef Wellington, a filet slathered with pate de foie gras and baked in a pastry crust. Manhattan Hostess Mrs. Bartley C. Crum, who sends out Menus by Mail to 6,000 subscribers in 45 states (among them: Jacqueline Kennedy, Ilka Chase and Pauline Trigere), currently recommends beef Wellington along with Indonesian pork sate, but varies her suggestions with more unusual dishes, such as Peruvian seviche (cold raw bay scallops marinated in the juice of limes, lemons...