DOCSLIB.ORG

COAL I LUMBEQ. I SURPLUS STOCK!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COAL I LUMBEQ. I SURPLUS STOCK! 'f �·i:·'f :�.,�.>! , . ..\ > ; :::·,;·:,· . : · · op s _.• NO. _89� WESTFIELD, UNION COUNTY�· N. J�, TUESDAY; JANUARY 31, 1899. $2 Per Year. Single C ie · 3c. 'foluu!'eo In Ena-lanel, J8,j:l. SCOTCH SIMPLICITY.' I was a lad, fully luilf tho pop· , . Wh�n · n lation - of both sexes, rich us ·well us The Mnllttn, fire IJudtUrur A.rcltUect . t k,cu . poor, tho ba1 ke equally with tho \Vork­ Olltl ii (Jorumlcru.•c N rlc IJntl, • a..IN& r Tho Scotch nro of t l inguum, snufftakers. 1\ y· first f�nd e ling stories 1 m l Vcro J c a uchoohuastor.\ nlwrt s curried his snuff which illnstrute the } u i r simplicity 0()\',4L_ y mimi t country people. h s loose in his Jmckct, und in· of of heir T i PoWDER waistcoat s s numernhlo wcro his <lips into it with simplicity at least ave them from .U.UrKYP.IRE w cl gn o � two fingers und t umb in h i tcd il , Makes delicious aridwholesome u h t o course of the <lay, while tho big gnuff red frill One of tl1e.s e stories relates that an thefood more which protruded h bosomo of his coutmc from t o honest muson once t shirt was bui d sm 1l house ofhad st oane to "" ' "'"'" " - ialwuys thickly sprinkled with l !I : He came II��;;;;; ' early nod begun from tho inside to luy ;;;;;;;;;;;"; ;;;;-;;••;•;co;·;•;•w;•o;•;•·;;; it. We used to notice that be never SONG. ;;;;;;� 11 · A seemed relish one of his huge pinches tbe stone, working very fast. At noon • to o n w FOOD THAT INJURES so mnch as i medlnte y nfter ha i his young son br ught him his di ner, hat Is better than this, my _ l v ng Ab, dear, m peeping over tho wall ns he hande the· What Is bolter thnu this ! adlniuliltered a sound c tigation d PERSONS Tho thought a n ght hnslest t s wa'l , fHINGS T HAT AFFLICTED some recalcitrant pupil. as · to basket to his father. With bones pri e ef i which Betweentomorrow and ycslcrtloy: I I S t d HOULD NOT EAT On the th In his eye, tile mason looked over to· tbe the ' . .· o er band, tberowu little or the tide and tho Mrny of . r The full of sea, no open c boy. And gull circlcth cndleHSiy; air smoking, ex ept In the case a tbat UARY'Sle be GREATESTyond compare l-In the CORSET EVENTile e ft·om a whld which blowetb well is Col'llet·aa in t country l bo "Wee), _ boo d'ye n ' The br ath · Ra•e a Tendency to Gnat, of a ring men going or from their Jock, thi k I m ; II Yoa a Every CorBet otrert:tlln bls �.<��le ls 1ewStateper positively;fect, eun, premier grade 1 t t work. In this respoctto luc ifer matchee gettiu on?'' be asked. :"u'! ::'�! f;:;:t':i :��W.C1�: ;:,�od�!; 8hun !lh•at ••, l a d Torture., before with tri ing excte Jlliot! or so) sold, below regulurcl prices. Tills 1 ,·ou Vo l hove mething answer for; "Ye're getting on famous, feytber," frJllnd It not hero, ftndIt not here. A Little Ad•·lce to the Great ArmF sale lno(lut 8el1ht.of fl euding corset Inventions. The sale but 1 1 Amer a them_ the practiceto for answered Jock, looking at the solid -Blanche Trask In "The Land of Sunshine." 8nfl'erer• Ji"rom· almost priiAIc e forl such Corsets. 'l'he sale is unique 110 of outdoor smoldng of 'Dyap�Jtala. 1!8hall ordinary �: a would never have pret!ent wall, In which there waa no break. of. tile c Itt C nc grown Statl' uprt'm•t y rset trading co et et1 to tile Greater A physician, writing in s c o 1 m _ to its "But boo d'yo get oot?" . a Col'N!t u� aslon ns tills be Its w orator. Here · are tile eDol O fl proportloue. - Chambers' the Phila­ such o n D JUST A CURTAIN FIRE. delphia Inquirer on "Foods and Thei Every size In' each line In every ake .JournaL Tho mason looked around.- lt'was r Effect on the Homan System," ays - m : true. He ha d provided tho bouse with Girl•' ard •• s lll!o',.:..ilo: d�zei1. g ''!· B." CORSETS, G.'ic.-New tlae•peete• It Wa• Ia • Bo l lleloool That out of sorts feeling from which: 001 Aa Call, all, w Dama•e� zone1 1.00French ade of jenn, sntlne no door nt and be a on the Inside. and Old complleatt•d l Jenn Corsets cordi!ll bust·, :"You are just going out . I s moe� of suffer half tho d�ys of our , ' "trljlJHld,m01lels,. zone belt, m long wnlst nnd short • see"­ He looked kindl and very admiringly fire In n skyscraper may be hrill- UR . side steels · "Yes, i a t a t l fe IS u sual!Y doe to our eatmg thtugl . tope, li r e , an mport n etig gemen at the y ing,.A or p an<1t nn- waist !neewblte-trimmed and dra b, hiJl, o d d bust, white only to . boy. but f e i es · 1 i long t8 to. c 18 28, What WllB it yon wanted?"_ - BOd we shouldn t. Although we ore con· fresh g001ls, no seconds, never hefore at n cut price, hrnnded "1\lon, Jock, ye've a grand held on expected compllcotionsdraniotio a fire in a girls'-, l l o Rtructed on tbo same model, scarcely 38 "J. 8.," new, fresh goode, no "It .was about that itt e debt I we be on arc i boardingschool surpassesit. The board· regnl r grade.... • yel" be exclaimed. "Ye'll h ­ C seconds, re u ar you.• u�y two people ave tbe same -to liOc. g l ffC tect yet, as sure aa yer feytber' a ma­ lng school fire Is usually what is known b exactly 11 1.00............ UU "Ab, yes! oke seat." a c kmd of heart, hver. and �tber org11n11, CORSETS, 68c,.:_Ame� T a son1" among insurance men 88 a urt in fire, , at .. .._ . wa11 going to ask yon for li le a a d as a resul , nothmg. 1s truer tbRn icR's1.25 len<ling"W. B." C o r et•, B., fineq nulity, Another story sbowa bow nnsnccess­ but curtuiti fire in girls' school is . 25c s ­ e "- 8 tt 0 8 t �e •aymg tbat an meat ID• . .. .. je11u, c os W. tr long Whi t d l"Irty Scot may be. i � m ,� ts A Ia Snirlte, �h bone<l, ex n s , fnl as a thief tho rustic more ex ting and crmses more casual- , . l nu<l i "Oh-excuse me, but I'm· already c other 111011 8 �Olso0�?n a-,,,�;�,F.Tf'l mednl at the Chicago" honed tmst · lk lh•ssing mad em Two young plowmen went into a gar­ ties than an ordinary blaze anywhere . 72o.-"C·B . , for slow p01•on m bmitlery ell!(l', hook•,s wh it 111111 drab, Jato" . m•�un.� . made of ·corttil, Itulil ­ den nt night to steal gooseberries. The else. j .ll1eRt, �: 1• a . 18 to !Ja·lllulr, nee w nuuaher "I say, wns going t':l ask yon for a to a number of_mdn lduals If tbere n sortet leuf{th , lose au, W. 11 bushes s rroun ed plot of potatoes, One evening week two girls, who . IB s l s c mad ,ff�•-�··1 befo e mu1er little delay met a fellow who u n last stram fmmly,. ou nro white, silk ll••s•inJC, 18 B., I and us ono of thod ads groped about he cupy microscopic bull bedroom in . your ne,·er • I no secomlsr 68C oc n 11 storm up t Illr yy elf v pui<l up whatwhen he owed I me, 1ind"- , l 0 Y fu u e torturo for urs J.OU, regu!nr 2-•. .. got 11 hnndfnl of potato plums, which swell up town school, took the globes 111! .0t�. � . _ . don't you sit down? every .ame at a- cho or p1eco o ���·�: A A LADY, 68c.-Sole "Why on enrth be q ickly pnt into his mouth. Then be off the gus fixtures for buir curling pur- ? p f .'��: . .��?�· 72c a�euiH1.25 MERICCN e in Newlu·k, 1111111e yon tnlm 11 lass of wiue?"-Pu.ri• u beef. ? Y?Us a.mply tbe result of too 'li fnt' this o r t Will g · gus11ed to his off, hec e it wns CORSETS; 3Dc.-Yon E J•oses und left them ll G c t ·� m lu m· contil, long wnist 111111 French igaro. , comrade i u u rauucad Ill t?e blood, e�t can e l snell " Cm·•�t F "Oh, .lock, I'm poisoned! For ony ensier to do thut thnn to puts them on cnt,jenu ln ce triunuiug- ttom u�uJ_Ih of tbo mnterJUl from whJO!Jn�d UIJO lues jenn,l <lonhle Hatinu top ami bo snkt�, shovo n1o the h ed o again, nguin. Then the girls raised tho window IS�n c o1rnwu with hnby ribbou, strouglv bouetl. IS mnrlo. F stmp� utt.llch tl, com· for wu lna throughlike to ee i' jg·ho auld a tri fle in order to cool tho room . au'olwnrmutetlpt!rfect iu ever reRJlPCt, rtoulYou that lm'g us you to Wlt k � ----��·�------ I m <l u if l sat uml mny t n�k so erect,' gotrler iu whitu; a yo l e mun'a gninlcni"-Yontb's Companion.
Load more

Recommended publications
  • Any 2008 Introduccio De La Mel Idiomes.Pdf
    Landschaften, Ruhe, Feinsandstrände mit Paesaggi, quiete, spiagge con sabbia fine e acque klarstem Wasser, Höhlen, Taules und Talaiots trasparenti, grotte, taules e talaiots. Questi sono (Megalithbauten). Dies sind nur einige der Dinge, alcuni degli elementi che rendono Minorca in un’isola die aus Menorca eine einzigartige Insel mit eigener unica, dotata di personalità propria e con una magia Persönlichkeit und einem Charme machen, der che fa innamorare tanto i turisti quanto gli abitanti. Landscapes, tranquillity, fine sandy beaches, translucent water, and the Bronze Age Touristen und Ansässige in seinen Bann schlägt. megaliths known as taules and talaiots: these are some of the elements that make Ma vi è un altro modo di scoprire quest’isola, Minorca a unique island, with its own distinctive personality and with a charm that Eine andere Möglichkeit, diese Insel ed è attraverso i suoi cibi tradizionali. Provare captivates both tourists and residents alike. zu entdecken, sind ihre traditionellen una porzione di formaggio Mahón-Menorca o Nahrungsmittel. Ein Stück Mahón- gli insaccati tipici, come la soppressata o la Menorca-Käse oder die typischen Würste carn-i-xulla, degustare un bicchiere di vino However, another way to discover at this island is through its locale o bere un cicchetto di gin di Minorca, wie Sobrassada (Paprika-Mettwurst) und e mangiare un pastisset o un carquinyol, sono traditional foods. Sampling a bite of Mahón-Menorca cheese or of Carn-i-Xulla (Fleisch-Speck-Wurst), ein Glas modi diversi di conoscere questa terra. Landwein oder ein Schluck Menorca-Gin, the typical cold meats (such as sobrassada or carn-i-xulla), taking eine Pastete oder ein Mandelkeks sind andere Minorca è un’isola piccola, ma con una forte a glass of the local wine or Minorcan gin, and finishing off with a Arten, dieses Land kennen zu lernen.
    [Show full text]
  • Materials for a Rejang-Indonesian-English Dictionary
    PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.
    [Show full text]
  • Catalonia Gastronomic Experiences INDEX
    Catalonia Gastronomic experiences INDEX Catalonia, gastronomic tourism destination 3 Map of wine and food tourism 4 We are what we eat 7 What will you find in this publication? 7 Catalonia, European region of gastronomy 2016 9 Catalan gastronomy 10 Ten ways to experience Catalan gastronomy 12 Brief history of Catalan gastronomy 14 Scenery, product, cuisine 16 Scenery to feast on 18 Catalan products with distinction 20 A food for every moment of the year 22 Try seasonal dishes 24 The kingdoms of good food 26 Cuina Catalana Brand 27 The galaxy of the Michelin stars 28 Going back to the essence with Slow Food 29 Gastronomic proposals 30 The markets: the cradle of gastronomy 32 Learning to cook, the other side of the apron 36 The favourite dishes of Catalonia 38 Oil tourism, three thousand years of oil 40 Fish tourism, farmers of the sea 42 Wine tourism, the secrets of wine 44 Other craft drinks 48 Hotels for licking your fingers 50 The museums, the showcase of our culture 54 Events, fairs and gastronomic festivals 58 Welcome to my farm, the origins 62 The most sustainable gastronomic tourism 64 © Photographs by order of pages: ACT 2, 6, 8, 10-11, 12, 13, 16-17, 18,19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 30-31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 61, 62, 63, 64, 65, 66-67, 68, 69, 70, 71, 73, 74, 75, 76, 77, 81, 82, 83, 85, 86, 87.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Car Te Du Jour
    Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 157g M/A Magenta(S) 157g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 128g M/A Magenta(S) 128g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cov Cyan Magenta Yellow Black The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12’’x H:9.8’’ 175L 128g M/A Magenta(S) 128g M/A H:9.8’’ 175L Royal Caribbean Carte du Jour Cookbook W:12’’x TJ14-10-2010 JY 1 Cyan Magenta Yellow Black Cyan Magenta Yellow Black Welcome to Carte du Jour, our newest Royal Caribbean International cookbook creation. Welcome to Carte du Jour, the cookbook that introduces you to the signature dishes found in the specialty restaurants onboard Royal Caribbean International’s fleet of ships. The success of our SavorSM cookbook series along with the warm response from you, our valued guests, has inspired us to create a cookbook to accompany the launch of our newest ships; Oasis of the Seas & Allure of the Seas.
    [Show full text]
  • Menorcan Cuisine Yesterday and Today
    MENORCAN CUISINE YESTERDAY AND TODAY UNDISCOVERED RECIPES MENORCAN CUISINE YESTERDAY AND TODAY UNDISCOVERED RECIPES Production, layout and design: Lagencia MENORCAN CUISINE YESTERDAY AND TODAY Texts: UNDISCOVERED RECIPES 4Vents Ancient recipes provided by: Maria Borrás and Cati Irla Borrás Photographs Arxiu d’Imatge i So de Menorca-CIMe: Author: Salvador Almirall Codina AISM. Salvador Almirall Codina Collection p. 6, 14 Unknown author AISM. Anastasia Espinosa Collection p. 10 Author: Jaume Riudavets AISM. Jaume Riudavets Collection p. 18 Unknown author AISM. Xavier Martín Collection p. 40 Unknown author AISM. Consell Insular de Menorca Collection p. 68 Published by: Fundació Destí Menorca D.L. ME 281 - 2013 INTRODUCTION, 7 01 ENTREE RECIPES STUFFED COURGETTES, 21 OVEN-BAKED STUFFED COURGETTES, 23 “OLIAIGUA AMB FIGUES”, 25 “OLIAIGUA” WITH FIG SORBET, BREAD RING AND OLIVE OIL GUMDROPS, 27 LOBSTER STEW, 29 LOBSTER STEW, 31 STUFFED AUBERGINES, 33 AUBERGINES STUFFED WITH VEGETABLES AND ‘PEROL’ CASSEROLE MEAT, 35 “PEROL DE TOMÀTIC”, 37 “PEROL DE TOMÀTIC”, 39 02 MAIN COURSE RECIPES FISH OVEN-BAKED SKATE WITH POTATOES, 43 MENORCAN-STYLE OVEN-BAKED SKATE, 45 STUFFED SQUID, 47 STUFFED SQUID, 49 COD WITH “BURRIDA”, 51 COD WITH “BURRIDA”, 53 MEAT PARTRIDGE WITH CABBAGE, 57 PARTRIDGE DUMPLINGS, 59 RABBIT IN SAUCE, 61 RABBIT TERRINE WITH VEGETABLE SAUCE, 63 ROAST LEG OF LAMB, 65 SLOW ROAST “ANYELL DE LLET (LAMB) WITH POTATO AND BLACK OLIVE PUREE, 67 04 DESSERTS “MENJAR BLANC”, 71 MENJAR BLANC, 73 UPDATED VERSION “CUSCUSSÓ”, 75 CUSCUSSÓ, 77 “BROSSAT” PUDDING, 79 ‘BROSSAT’ PUDDING, 81 “COCA DE CONGRET”, 83 APRICOT SOUP WITH “COCA DE CONGRET”, 85 TRADITIONAL RECIPE INTRODUCTION Menorca is an island blessed with many gifts.
    [Show full text]
  • RECIPES Lemon Meringue Pie
    RECIPES Lemon Meringue Pie ................................. 29 Chocolate Cream Pie ................................ 30 SAVORIES Gougères ................................................... 13 Spinach and Feta Souffé .......................... 13 CAKES AND CUPCAKES Mashed Potatoes ...................................... 14 Golden Yellow Cake .................................. 30 Caulifower Purée ...................................... 14 Deep Chocolate Layer Cake ..................... 31 Pasta Dough .............................................. 15 Coconut Cake ........................................... 31 Chocolate Marble Cheesecake ................. 32 Gluten-Free Golden Cupcakes ................. 33 YEAST BREADS AND ROLLS Pizza Dough .............................................. 15 Angel Food Cake ....................................... 34 Gluten-Free Pizza Dough .......................... 16 Basic White Bread ..................................... 16 FROSTINGS, ICINGS AND FILLINGS Molasses Wheat Bread ............................. 17 French Buttercream ................................... 34 Multigrain Bread ........................................ 17 Swiss Buttercream .................................... 35 Buttery Dinner Rolls .................................. 18 Chocolate Frosting .................................... 35 Challah ...................................................... 18 Cream Cheese Frosting ............................. 35 Rustic Italian Bread ................................... 19 Dairy-Free Vanilla Frosting........................
    [Show full text]
  • Authentic Event Menus
    2019 Event Menus JW Marriott Marco Island www.jwmarriottmarcoisland.com Food and Beverage charges are subject to 25% Service Charge and 7% Florida State Sales Tax. All Outdoor Events are subject to an Additional 3% Service Charge. Meals under 25 guests’ 1 subject to a $ 50 Service charge Continental Breakfasts: Deluxe Continental - $ 34 Executive Continental - $ 35 Assortment of fresh juices: apple, cranberry, Assortment of fresh juices: apple, cranberry, pineapple pineapple Sun Harvest orange and grapefruit juices Sun Harvest orange and grapefruit juices Fresh bakery selection: bagels, croissants, muffins and breakfast Fresh bakery selection: bagels, croissants, breads muffins and breakfast breads Butter, cream cheese and fruit preserves Butter, cream cheese and fruit preserves Sliced seasonal fruit and berries Sliced seasonal fruit and berries Gluten free steel cut oatmeal with dried fruits, honey, brown sugar Freshly brewed Illy coffee, decaffeinated and and agave nectar select teas Country style Muesli and assorted cold cereals with a selection of apples and bananas Due to presentation and quality our food and beverage Soy milk, almond milk, 2% and skim milk options items are non-transferable to another event Cage free peeled hard boiled eggs Individual flavored yogurts and low fat cottage cheese JW Marriott Marco Island www.jwmarriottmarcoisland.com Freshly brewed Illy coffee, decaffeinated and select teas Food and Beverage charges are subject to 25% Service Charge and 7% Florida State Sales Tax. All Outdoor Events are subject to
    [Show full text]
  • Recipes PROGRAMMABLE POT NEWCOOK DELICIOUS Programmable Pot INDEX
    Recipes PROGRAMMABLE POT NEWCOOK DELICIOUS Programmable pot INDEX SAUCES APPERTISERS AND BITES Hummus 27 Bechamel for ham croquettes 7 Stewed imitation elver 17 Black Asturian beans 27 Italian tomato sauce 7 Shrimp and bacon balls 17 “Michirones” (Bean casserole) 27 Bechamel for lasagne 7 “Spanish flag” 17 Lentils Burgos-style 28 Catalonia sauté 7 Chicken and pistachio balls 17 Stewed lentils 28 Hunter’s sauce 8 Cod buns 18 Gypsy hotpot 29 Mexican sauce 8 “Camille” 18 Spanish sauce 8 Wheat ceviche 18 RICES Carbonara sauce 8 Potato flakes 18 Rice with alioli sauce 31 “Coca” flatbread al pesto 19 Cauliflower and cod rice 31 SOUPS “Coca” flatbread with spinach 19 Rice with haricot beans and turnip 31 Soup with minced ingredients and noodles 10 Oyster canapé 20 Oven baked rice 31 Monkfish hotpot 10 Fish croquettes 20 Rice marinière 32 Small livers soup 10 Snails “a la gormanta” (spicy) 20 Japanese fried rice 32 Shellfish soup with sweet red pepper 10 Snails in sauce 20 Rice with duck 32 Chicken, vegetable and noodle soup 11 Ham and cheese pasty 21 Shrimp and lime risotto 33 Garlic and almond soup (chilled) 11 Creamy chicken pasties 21 Chicken and wild mushroom risotto 33 Traditional Castille-style soup with egg 11 Sliced chillies in sauce 22 Valencian-style paella 33 Poultry and celery soup 12 Parmesan and walnut croquettes 22 Mexican style rice 34 Portuguese green soup 12 Black rice 34 Clear soup 12 PULSES Creamy rice pudding 34 “Cocido” (stew) broth 12 “Cocido”, Bean stew (Cantabria) 24 Rice with chocolate 34 “Cocido”, Stew (Madrid) 24 CREAMS
    [Show full text]
  • New Orleans Event Catering Menu
    > New Orleans Event Catering Menu Mercedes-Benz Superdome INDEX Making It Better To Be There Since 1929.™ 2 Welcome! Welcome to the Event Catering And of course we always welcome special requests. Menu for Centerplate! Please don’t hesitate to ask our Chef to create for INDEX something special for your next event. Congratulations on your decision to hold your special event here with us. They are great venues for fun and Here’s to great times and a truly memorable experience. memorable entertaining. Thanks for joining us! As a leader in event hospitality, our entire team of culinary professionals at Centerplate Catering is at your service. We understand how to reduce the stress of planning your Justin Roux event, and we’re dedicated to supporting your success. Justin Roux, Director of Suites and Catering We’re truly excited for the opportunity to help you and Centerplate your guests have a great time! 504.558.6276 Ext. 6276 [email protected] This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared to encourage and complement good times. 3 INDEX Index Page Breakfasts 7 Inspired Entrées 18 A La Carte 8 Desserts 19 Boxed Lunches 9 Sweet Stations 20 Packages 10 Culinary Attended Action Stations 21-22 Hors d’Oeuvre 11 Carving Stations 23 Appetizers 12 Beverages 24-25 Buffets 13-16 Wine 26-27 Specialty Salads 17 Banquet and Catering Policies 28-29 Click on any of the INDEX items to jump immediately to that page.
    [Show full text]
  • Provence & the Côte D'azur
    spine=12.288 mm Provence & the Provence & the Côte d’Azur & the Côte Provence Côte d’Azur Great Family Trips You’ll Remember Forever At last, a travel guide for families that tells you how it really is. See the best of everything, with expert advice from mums and dads that will give you the confidence to organise a fun and inspired trip. With Your Family has the inside knowledge for trouble-free breaks, full of memories to last a lifetime. • Immerse yourself in lively street festivals • See hundreds of butterflies or visit a bird hotel • Create your own unique perfume Family Your With • Discover works by famous artists including Picasso • Plus: the best attractions, food, drink and accommodation • Also: lots of evocative photos and regional maps Frommer’s. The best trips start here. Visit us online at Frommers.com UK £12.99 / US $18.99/CAN $22.99 ® 2nd Edition Ivrea HHermillonermillon PPontont CCanaveseanavese ValenceValence N91 AAurisuris N86 RRHONE-ALPESHONE-ALPES E70 A32 D111 PROVENCE N304 N91 E712 BBaixaix AAllexllex SSestriereestriere N75 AAmbelmbel & THE CÔTE CCondillacondillac N102 BBrianconriancon FFRANCER A N C E N94 D'AZUR MontelimarMontelimar N85 N71 DDonzereonzere CCharensharens Alpes de Haute-Provence CCarmagnolaarmagnola LLayeaye (see chapter 9) CavourCavour E15 Avignon & the Vaucluse RRacconigiacconigi A6 CCanaleanale A7 (see chapter 8) GapGap BBrara AAiguezeigueze VitrollesVitrolles IITALYT A L Y VVerclauseerclause E712 LLakeake AlbaAlba PParisaris AlesAles N86 BolleneBollene SSerre-Ponconerre-Poncon FFRANCERANCE VilledieuVilledieu
    [Show full text]
  • Unit: 01 the Foundations
    Food Service Management BHM- 704BT UNIT: 01 THE FOUNDATIONS Structure 1.1 Introduction 1.2 Objectives 1.3 The food Service Industry 1.3.1 Sectors of Catering Industry 1.3.2 Types of Catering Establishments 1.4 The Menu 1.4.1 Types of Menu 1.4.1.1 Menu Classification On The Basis Of Price 1.4.1.2 Menu Classification On The Basis Of Schedule 1.4.1.3 Menu Classification On The Basis Of Meal Time 1.4.2 French Classical Menu 1.4.3 Menu Planning 1.5 The Fundamentals of F & B Service 1.5.1 Table Service and Its Types 1.5.2 Taking Bookings for Table Service 1.5.3 Preparation for Service 1.5.4 Mise En Place 1.5.5 Sequence of Service 1.6 Personal Hygiene, Sanitation and Food Safety 1.7 HACCP 1.8 Environment Concern 1.9 Summary 1.10 Glossary 1.11 References/Bibliography 1.12 Suggested Readings 1.13 Terminal Questions 1.1 INTRODUCTION Food service operations are continuing to improve and develop, together with advances and quality. The demand for food and beverages away from home has increased and, with a broader spectrum of the population eating out, customer needs are continuing to diversify. The traditional means of service have changed over the period of time and the modern day outlets are offering varied level of services to its ever demanding clients in a more planned and controlled manner. These types of establishments and their service styles have become a critical factor in success of an establishment.
    [Show full text]