Word: steak
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Dates: during 1880-1889
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...trying for the Mott Haven team, who board at Memorial, will be allowed to order steak, chops, eggs, fresh fruit and vegetables, to the value of $2.00 per week, at the expense of the H. A. A. All such orders charged to them must be marked with the letters H. A. A., besides being signed with the writer's name as usual. All candidates for the team are required to assemble in front of Matthews, at 8 o'clock, every morning, and to be in bed by 10.30 every night...
...only 140 boarders, and 590 members paying half board, and as the half was cut down, and the general running expenses were diminished, there was an unusual surplus to go into January's board. This brought the price of board down to the very low cost of $3.74. Although steak on Sunday and coffee every night, ( making a difference of ten cents per week for every person ), were added to the bill of fare...
...then handed in a report to their constituents covering half a page of foolscap. He had been many times behind that mystery-hiding screen and could tell, if he would, why it takes fifteen minutes to get a cup of coffee and two minutes to have a steak and fried potatoes cooked to order. He might also explain why it is that, although the students have full power, yet they cannot add pickles to the bill of fare without consulting a body of men known as the corporation, who have invariably met just the day before and will not meet...
...while preserving the best quality of food, to have but one roast at dinner, and roast beef not more than four times a week. He shall, however, add to the order list for dinner roast beef, turkey and chicken at 20 cents, and mutton at 15 cents, and beef steak and mutton chops at 15 cents. These articles when not selected for the regular bill of fare shall be kept on hand ready to fill orders...
...some stuff that tastes as if it had been toasted several days before? Why is it that if a person happens to arrive a few minutes after half-past-five he has to eat cold vegetables or none? And why is it that if a person orders a steak, or some griddle-cakes, they come up either burnt to a crisp, or not half done? It seems to me that either we should have new cooks, or else those in our employ should have a special superintendent appointed over them to see that they serve things decently. I will...