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Updated: June 27, 2025
If he really wants a thing, the wealthy colonist will not spare money to get it; but how can you expect a man who for the greater part of his life has been eating mutton and damper, and drinking parboiled tea three times a day, to understand the art of good living?
"Big blue eyes, perhaps rather of parboiled character, though proud enough; eyes flush with his face or more, rather IN RELIEF than on a level with it," A FLEUR DE TETE, after the manner of a fish, if one might say so, and betokening such an intellect behind them! "Attitude constrained, leg advanced in that way; his courtiers call it majestic.
According to him its outstanding characteristics were heat, moistness and stickiness. If he took a nap in the afternoon he rose from it as from a Turkish bath. His hair was plastered to his head all day with dampness; his forehead and his face ran sweat; his wrists were as though they had been parboiled and freshly withdrawn from the water. Perspiration glued his garments to his frame.
The Pullman car has fortunately come to make railway travelling in America endurable. Apart from other considerations, the inevitable stove is better managed. You are thoroughly warmed, -occasionally, it is true, parboiled. But there is at least freedom from the sulphurous atmosphere which pervades the ordinary car, with its two infernal machines, one at either end.
I missed the British flag once so conspicuous upon the southern round tower of the castle, where in days, or rather nights, of old I had spent not a few jolly hours; but I heard with pleasure that it is proposed to make a haute-ville of the now deserted and crumbling triangle, a Sommerfrisch where the parboiled citizens of Athens will find a splendid prospect and a cooling sea-breeze. Mr.
Returning to his bedchamber, he laid out a carefully selected change of clothing, shaved, parboiled himself in a hot bath, chilled him to the pith in one of icy coldness, and dressed with scrupulous heed to detail, studiously effacing every sign of his sleepless night. That experience was in no way to be surmised from his appearance when he sallied forth to breakfast at the Plaza.
When we had become thoroughly parboiled and lax, we descended to the floor, seated ourselves upon the stools, and were scrubbed with soap as thoroughly as propriety permitted. The girl was an admirable bather, the result of long practice in the business. She finished by pouring hot water over us, and then drying us with warm towels.
Cut the veal into rather small pieces or slices, put it in a stewpan with hot water to cover it; add to it a tablespoonful of salt and set it over the fire; take off the scum as it rises; when the meat is tender turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, line it with pie paste, lay some of the parboiled meat in to half fill it; put bits of butter in the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour over until it looks white, then fill it nearly to the top with some of the water in which the meat was boiled; roll a cover for the top of the crust, puff-paste it, giving it two or three turns, and roll it to nearly half an inch thickness; cut a slit in the centre and make several small incisions on either side of it, put the crust on, trim the edges neatly with a knife; bake one hour in a quick oven.
Take half a pound of sweet potatoes, wash them, and put them into a pot with a very little water, barely enough to keep them from burning. Let them simmer slowly for about half an hour; they must be only parboiled, otherwise they will be soft, and may make the pudding heavy. When they are half done, take them out, peel them, and when cold, grate them.
If dried they should be soaked several hours in cold water. Boil from three- quarters to one hour. Abut five minutes before they are done add a handful of salt. Peel and skin, serve hot, browned in butter, or cold with salad dressing and equal parts of chopped celery. When parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys.
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