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"   Published in the March 2013 issue &amp;quot;Lettuce, when used, should be used sparingly, as it makes a clumsy, awkward-looking sandwich.&amp;quot; \u2014Salads, Sandwiches and Chafing Dish Recipes, by Marion H. Neil, 1916 &amp;quot;Hard-shelled winter lobsters are much meatier than the so-called soft-shells of summer, and their meat is firmer and less sweet.&amp;quot; \u2014Reading Between the Recipes, by Leslie Land, 1987 &amp;quot;Eggplant, grapefruit, oranges, and red cabbage on [a] serving platter make effective holders for appetizers served on colored toothpicks.&amp;quot; \u2014Good Eating Around the Clock, by the Women of the Second Reformed Church, Tarrytown, New York, 1964 &amp;quot;If the pan is not hot enough, browning does not occur and the meat overcooks in the juices that flood the pan.&amp;quot; \u2014Cooking by Hand, by Paul Bertolli, 2003 &amp;quot;If in doubt about its tenderness, cover steak with beer and refrigerate for a couple of hours before broiling; wipe dry and proceed.&amp;quot; \u2014Helen Corbitt&amp;#039;s Cookbook, 1957 &amp;quot;Another use for chopped mint is on sliced tomatoes that have vinegar, salt, pepper, and a touch of sugar poured over them.&amp;quot; \u2014Fit for a King, by Merle Armitage, 1939 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a20333/obscure-cookbook-advice-0313/>