Word: roast
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...story obliges the handsomely dressed Fonda to sprawl headlong twice over Miss Stanwyck's legs, tumble across a sofa and land with his face in a plate of hors d'oeuvres, take a drenching of hot coffee, receive a mess of roast beef and gravy in his lap, endure numerous other accidents. They are all funny. More importantly, Stanwyck and Fonda play throughout with a comic agility matching Sturges' frothy script...
...mind that this country must flood Britain with the aid which the defenders need so badly. Guns and planes and shells and ships must flow in a ceaseless stream from this hemisphere to the other. An arsenal we must be, not because we love the land of roast beef and brown ale, but because we fear for the land of hamburgers and Coca Cola. Up to this point we see eye to eye with Mr. Conant as to what is to be done. But here we part company, radically, and our parting reveals the difference in theory that underlies...
Watertown, Wis. (pop. 11,300) is famed for its roast goose, stuffed with noodles in oldtime German style, and widely exported. Watertown's most celebrated native is Joseph Edward Davies, once its district attorney, later U. S. Ambassador to Soviet Russia. Watertown sometimes gets into the news when its Tavernkeeper "Turkey" Gehrke takes to his bed, to sleep through the winter. (So far this year, he has not retired.) Last week, Watertown made news for yet another reason: it had its best, and almost its only, high-brow concerts since Fritz Kreisler played there 20 years...
...next Sunday Bruno Walter expects to dust a few cobwebs from the Bruckner Eighth. All of which means that an increasingly mature music public is starting to demand its share of lesser-known, lesser-played works. Having been fed for the past decade on a staple diet of symphonic roast beef-the Beethoven and Brahms symphonies, Wagner excerpts, Von Weber overtures-it is now broadening out, rather inquisitively poking its nose into a lot of stuff that for many years has lain around in cold storage. A good deal of this stuff is plain junk, and will go right back...
Avila food is famous in Mexico. The table is always garnished with nuts and pickles, and if guests drop in uninvited, a huge copper tray is quickly produced, burdened with half a dozen hot roast chickens. Next to the table, within reach of the eager, is a showcase with sliding plate-glass doors, its shelves always crammed with pies, Spanish coffee cake, bowls of apples baked in sirup, stewed peaches, fresh figs and pineapples...