1913 — Odd Ends

We have not any new kind of olives, but a new way of preparing them for use, that is, slicing them before they are bottled. Instead of paying for a lot of stones and serving the olives whole, now one may buy them all cut in rings, very pretty for garnishing dishes, very handy to help oneself to instead of a cold, slippery oval object sure to roll away unless very securely prodded with an olive fork; and it is very much more easily and gracefully eaten, since a ring may be severed, whereas a whole olive had to be lifted to the lips and nibbled, and then the stone discarded as deftly as possible. It is a wonder we have not had stoned olives before, since comparatively few have a chef at hand to stone them neatly, nor a cooking school teacher to impart the information. To be sure stuffed olives, the heart of pimentoes or celery, have been fads of fashion, but not everyone likes these combinations.

The dark, purple-red, ripe olives are softer in texture and much esteemed for the table as more easy of digestion than the green; in fact, they are given freely to children, who do not always chew their food properly, and to older folk who have not the best of grinders with which to divide the firm green olives into minute particles.

A blessing, indeed, in these rushing days is the sliced olive, a very handy adjunct to the salad garnishing, and eleventh hour entertaining, whether a mid-day luncheon or a mid-night supper.

I always thought is was sliced bread that caused people to wax poetic.

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Animal Ghosts

April 23rd, 2006 | Project Gutenberg
1913, Nonfiction

Animal Ghosts or, Animal Hauntings and the Hereafter, by Elliott O’Donnell. Published 1913.

Thanks to Graeme Mackreth for post-processing this book.

Bookp(h)ile

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Animal Ghosts

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