Word: stewing
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...regular board must have been lowered in the last two years, and that thereby men have been driven to the order list. The candid opinion of boarders who can remember '82-3, will, however, refute this supposition. The board has been continually improved during the last two years. Mutton stew and beef stew are both nightmares of the past. Substantial dinners and wholesome lunches are assured facts. No one can for a moment claim that poor board has been the cause for this increasing tendency to order extras. The low price has been one cause for this fact. Everyone will...
...pudding, and the debris of fricasseed chicken into a warm and nourishing hash. Instead of the quail on toast or tenderloin steaks for which we had starved ourselves for several days, we were regaled with a strange compound called beef pie, a cousin German of our old enemy beef stew, and the entirely novel expedient of fried mush...
...seriousness we confess that the pie is preferable to the stew, but the question arises in our minds if something else would not be equally preferable to the pie. It is true that the "something else" will cost more. Very well, let it cost more. The hall does not pretend to furnish board less than about $4.50 per week, (vide p. 133 of catalogue), yet for the last month the board was only $3.7 per week. The Board of Directors are certainly to be congratulated in their success in running the hall at such a small cost, but is there...
...latest method of making an oyster stew is to drive a couple of small oysters with rubber boots on through a pan of diluted milk. One of the boarding-houses in town has taken out a patent. The boys say that the stew is good and don't taste badly of the rubber...
...Friday dinner is nearly as bad, with salt mackerel and omnipresent corned beef taking the place of the meat which might be expected in a College not specially advocating the practice of a weekly fast. For several weeks the writer has been puzzled to know how an Irish stew and a dessert of very much boiled rice fulfilled the requirements of the constitution relative to furnishing three courses at dinner. This he leaves for others to solve. Before closing let me call attention to a remarkable property possessed by the turnip, - that vegetable described by a recent writer on food...