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Show From the Kitchen. il Has it ever struck you what a nura IH tier of terms belonging to cuisine aro rl applied to man under different clrcum- ll stance's? Sometimes ho Is "basted," ho SaLI "bolls with rngc," Is "baked" with jl beat and "burns" with lovo or Jcal- bbB ousy. Ho Is often "cut up." "devour- ibLI cd" with n llamo and "dono brown." H Wo "dress" his Jacket for him. Some- H times he Is "eaten up" with enre, and B occasionally ho Is "fried." Wo "cook" SBBJ bis "goose" tor him, and often ho BHB. makes a "goose" of himself. Wo make i a "bash" of him, nnd sometimes ho ;. makes n hash of something else. Ho HHB gets Into "hot water" and sometimes flflfl Into a "mess," Is mado Into "mince- 'iaVH meat" nnd Is often lu a "pickle." Wo BJ are often nsked to "toast" him, and ho Is frequently put into a "stew" or is H lu a "stew," no one knows why. A. "soft" Is "half baked." nnd one severe- H ly handled Is well "peppered." A BBJ cheeky young Imp Is n "sauce box," H and n rich rather Is mado to "fork" H out Duudeu Advertiser. 'H |