Rum fustian [i]s prepared at Oxford as follows: whisk up to a froth the yolks of six eggs and add them to a pint of gin and a quart of strong beer; boil up a bottle of sherry in a sauce-pan, with a stick of cinnamon or nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the beer and gin and drank hot.

Even running a supered Re-enactment caption for a few seconds is poor policy, he feels […]

She took on way too much work in the kitchen and didn't know when to say when. . . . Like one of the judges said, No matter how great a chef you are, once you get in the weeds, it's over.

Proud to make the acquaintance of your Dukeness, I said, hastily swallowing a quantity of tobacco-juice.