Word: pours
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...lack of inflection in the voice and the complete absence of expression on the face." Writing of English millinery they call attention to "the tailored felt, worn en bash over the eyebrows or well back on the head, its slant depending on whether you prefer to have the rain pour down your back or your chest." Of food: "Toast: Is a cold, hard fact faced by the cook the instant she rises and then set aside to get colder and harder while the rest of the meal is being prepared." Of party manners: "You will, of course, want to appear...
Watteau's greatest painting was the one he had to do to be received into the French Academy. Five years after he had promised it, the Academy lost patience and gave him a month. In seven days Watteau dashed off the Embarquement pour Cythère. Again, to limber up his fingers, he painted in eight days the famed signboard for the decorator's shop of his friend Gersaint, which somebody later cut in two. Frederick the Great, however, picked up both halves...
...corridors comforting two-thirds of the passenger list which were deathly seasick. But Miss Cullen and her friends were bound to make a night of it. stay up and see the dawn over New York Harbor. They never saw it, for suddenly a cloud of smoke began to pour from the library. Some seamen were slopping buckets of water on a blaze. They told Miss Cullen and her friends: "Don't worry! It will be put out easy." Miss Cullen ran down to wake up her roommate and get a coat...
...Europe most connoisseurs take their green devil in the form of an "absinthe drip." Sugar is placed in a special absinthe spoon pierced with holes which is held above a tall glass. Some begin by putting absinthe in the glass, pouring water over the sugar. Others begin with water in the glass, pour absinthe over the sugar and achieve the same effect, a cloudy, greenish, diluted drink. Only fools sip absinthe straight...
...Absinthe frappe" is really an absinthe julep. New Orleans masters put half a teaspoonful of sugar in the bottom of a tall glass, fill up with finely shaved ice, let the sugar dissolve, pour in 1-oz. (jigger) of absinthe, stir with a spoon, and finally add one ounce of carbonated water, drop by drop, stirring all the time until the frappe turns cloudy and thick frost forms on the glass. Similar are French absinthe frappes except for the carbonated water...