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Life was mantling in a crystal goblet, like eau de vie de Dantzic, and I could not even taste it without watching the gold sparkles rise and fall and flash; and how could I dream, then, that the draught was not brightened with gilt leaves, but really flavored with curare? The only drawback to my happiness was Elsie's opposition to my engagement, and Mr.
The young ladies were flavored with violet, rose, and orange; the gentlemen were apt to have cordials of some sort inside of them, as she found when she ate one now and then slyly, and got her tongue bitten by the hot, strong taste as a punishment The old people tasted of peppermint, clove, and such comfortable things, good for pain; but the old maids had lemon, hoarhound, flag-root, and all sorts of sour, bitter things in them, and did not get eaten much.
They would drink their fill from brown, smoky Indians, or from old white folk flavored with tobacco and whiskey, when no better could be had. But the surpassing fineness of their taste was best manifested by their enthusiastic appreciation of boys full of lively red blood, and of girls in full bloom fresh from cool Scotland or England.
Some spoil the most delicious watermelon by heaping sugar or salt, or both, upon it. In this way the flavor is lost. There is not a raw fruit on the market which is as finely flavored after it has been sugared as it was before.
The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg, bread or oyster sauce.
43. =Piquante Sauce.= While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat.
His frankness now seemed to her to be flavored with impertinent assurance. "That's amusing," said she, with an unpleasant smile. "You have an extraordinary opinion of yourself, haven't you?" He shrugged his shoulders as if the subject did not interest him and set off at a gait that compelled her horse to a rapid walk. She said presently: "I'm going to live at the old place alone for the present.
She also contributed poetry of a pensive cast, and chatty special correspondence flavored with personal allusion. She was one of the pioneers in modern society journalism, which at this time, however, was comparatively veiled and delicate in its methods. Besides, she was a woman of tireless energy, with theories on many subjects and an ardor for organization.
Then, summoning back his new courage, he continued his combat against the unknown rivals, who, perhaps, had not yet revealed themselves to her, or else had thus far sent to her only ambiguous and subtle heralds of their coming a breeze flavored with the past and promising an imitation of old transports, a cry of departing birds like a reassurance of the inevitable return, not only of the spring, but also of natural love.
Remove the fish and strain the gravy; add to the latter a gill more of claret, a teaspoonful of brown flour and a pinch of cayenne, and serve with the fish. Plankington House, Milwaukee. This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect. It should be baked slowly, basting often with butter and water.
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