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"I should like a porterhouse with mushrooms," he announced promptly. "You can't have it. You know what the doctor said." Very peremptorily she smiled this at him. "He's an old granny, Miss Messiter." "You may have an egg on toast." "Make it two," he pleaded. "Excitement's just like caviar to the appetite, and seeing y'u safe " "Very well two," she conceded.
"Do the joints feel sore and pinched like a pool-room?" he said. "Right!" "Does your tongue feel rare and high-priced like a porterhouse steak at a summer resort?" "It do!" "Do you feel a spasmodic fluttering in the concertina?" "Yes!" "Have you a sort of nervous hesitation in your hunger and does everything you eat taste like an impossible sandwich?" "Keno!"
"Well, maybe you're right," agreed Tom; "but I'll feel better when I see my tank in her shed. Let's have some more of that concentrated porterhouse steak of yours, Ned. It is good, and it fills out my stomach, which was getting more intimate with my backbone than I liked to feel."
And we've got a caribou porterhouse two inches thick waiting for us." The giant was walking back and forth in the big living-room when Philip joined him a few minutes later. He wore an Indian-made jacket and was smoking a big pipe. That he had been up for some time was evident from the logs fully ablaze in the fireplace. He rubbed his hands briskly as Philip entered.
And you'll meet a lot of second-class fools who carry a line of something they call culture, which bears about the same relation to real education that canned corned beef does to porterhouse steak with mushrooms; and these fellows shudder a little at the mention of business, and moan over the mad race for wealth, and deplore the coarse commercialism of the age.
I want shotguns an' rifles, an' a horse between my legs. I don't want to be so tired all the time I can't love my wife. Who wants to be rich an' clear two hundred an' forty thousand on a potato deal! Look at Rockefeller. Has to live on milk. I want porterhouse and a stomach that can bite sole-leather. An' I want you, an' plenty of time along with you, an' fun for both of us.
Vacillating for a time between broiled lobster and porterhouse steak with mushrooms, he cut the matter short by taking both, and buttressed the main structure of the meal with side dishes of banana fritters and griddle-cakes. With a happy afterthought he recalled the fleeting waiter and ordered him to fetch a cocktail as an appetizer.
Steak from the cheek of a walrus, he told her, was equal to porterhouse; seal meat wasn't bad, but one grew tired of it quickly unless he was an Eskimo; polar bear meat was filling but tough and strong.
They live twice as well as the average American family at half the cost. They combine knowledge of food values with the art of preparation and have a resultant meal that is tasty, full flavored, and nourishing at a minimum of expense. Perhaps you want a meal. Your thoughts at once run to steaks and chops, and fried potatoes. Nothing but a porterhouse or tenderloin steak or a kidney chop will do.
To this should be added the fact that because of the way in which porterhouse is usually cooked no nutriment is obtained from the bone, while by the long slow process by which the cheaper cuts, except when they are broiled or fried, are prepared the gelatin, fat, and flavoring material of the bone are extracted.
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