Word: veal
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...tell you about the rest. You know how congenial, how satisfying were the eight after-game parties they crashed, the blank faces, the curious stares, the drone of dull, repetitive remarks, the streaks of sticky gin punch on people's clothing. You know what dinner was like (breaded veal in the house dining hall). You know what the double bill at the U.T. was like. You don't know what transpired later in the car, because the tender togetherness of young lovers can be shared with no one. But Mary Jane pushed, and Hubert steered...
...which the Spaniards apparently saw for the first time in the islands of the Caribbean Sea and noted by Francisco López de Gómara in 1552: "The flesh of the manatee tastes more like meat than like fish. When fresh it tastes like veal and when salted, like tunny, but is better and keeps well. The Indians often kill manatees as they pasture along the river banks, and when small they may be taken in nets." The chief drawback encountered in Gómara's all-purpose animal is that it apparently pastured on real grass...
Pirelli put in cafeterias to give all workers at least one big meal every day at a nominal fee of eight lire (about 1?) per meal. Sample menu: minestrone, roast veal, vegetables, cheese, dessert, half a pint of wine. Workers can go to free vacation camps on the Italian Riviera; their children can go to the Italian Alps in summertime, while retired oldsters can spend their waning years in a free home at Iduno, near Lake Como. As individual productivity has gone up to double prewar records, Pirelli has rewarded his workers with repeated pay boosts, pushed their real wages...
...minutes, over a veal-and-rice casserole in Thye's office, Ezra Benson tried for a conversion. He failed...
With sales of U.S.-produced vermouth running at some 4,000,000 gals, annually, about 10% better than last year, Americans are learning to mix vermouth with many things. Thousands of U.S. housewives use it in place of wine in the kitchen, whip up Asparagus Vermouth. Veal in Vermouth, Chicken in Vermouth. But the U.S. pours 95% of its vermouth into cocktails, most of it into the ever-dryer martini. And the wonder to Vermouthman Tribuno is that so much gets in. There once was a time when martinis had as much vermouth as gin. But now the rage...