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sauces

sauces Sentence Examples

  • He invented various cakes and sauces, and is said to have written on cookery.

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  • The manufacturer having prepared his mixture of leaves, proceeds to damp them, pure water alone being used in the United Kingdom, whereas on the Continent and in America certain S mo ki ng sauces are employed, which consist of mixtures of mixtures.

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  • He should avoid fat and rich food, butter, pastry and sauces, and should drink no beer or wine - unless it be some very light French wine or Moselle.

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  • In 1905 Allegheny ranked first among the cities of the United States in the manufacture of pickles, preserves and sauces, the product ($6,216,778) being 20.9% of that for the whole country.

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  • Menu items include spaghetti, chicken wings with various sauces and their specialty, garlic cheese bread.

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  • Order tacos, tamales, chips at the counter and stock up on delicious sauces to complement your meal.

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  • This cafe has specialty pizzas, sandwiches, seafood, soups and salads, all of which, including the pastas and sauces, are made fresh daily.

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  • All of the sauces for the cafe's popular pastas and pizzas are homemade with local ingredients.

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  • aerator head incorporates air into the liquids and sauces you blend, making them light and fluffy.

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  • barbecue sauces?

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  • Each batch included a reagent blank, and reference soy sauces containing approximately 0.005 and 0.1 mg/kg 1,3-DCP.

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  • Herbs The kinds of herbs grown for flavoring sauces and meat included borage, sage, thyme, rosemary, parsley and chives.

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  • All beverage cartons containing milk, juice, soups, custards, sauces etc can be included.. .

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  • chilled as an aperitif or with a wide variety of foods, particularly chicken, fish and pasta with cream sauces.

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  • Choose tomato based sauces rather than creamy sauces, avoid creamy sauces, avoid creamy style soups.

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  • If you love creamy dips and sauces, don't cut them out of your food plan completely.

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  • durum wheat pasta from the South, the shapes in the pasta family, is good with lighter oil based sauces.

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  • Broccoli can be added to stir-fry dishes and cooked florets make a tasty and colorful addition to pasta sauces or bakes.

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  • freeze-dryome delicious curry sauces and some freeze-dried strawberries!

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  • Use of wines and sauces French gastronomy is distinguished not only by the genius of its chefs but also by well-established culinary practice.

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  • making hollandaise sauce Perhaps one of the trickiest sauces to explain or follow from a recipe book.

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  • From Italian spaghetti sauces to Greek salads to Turkish kebabs, the sweet, strong flavor of Mediterranean oregano is perfect.

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  • NEXT STEPS If the thought of those fruity sauces has whetted your appetite, discover great ways to Make Your own marinades.

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  • oily dressings or sauces.

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  • The host will teach you how to prepare homemade pasta together with special sauces which will be followed by dinner.

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  • Similar hard sauces can be made with butter or margarine and fruit for eating with the baked puddings given earlier.

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  • All starters and desserts are homemade and the main course is usually a succulent roast served with accompanying sauces and fresh vegetables.

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  • Choose tomato based sauces rather than creamy sauces, avoid creamy style soups.

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  • We also enjoyed a refreshing mixed fruit salad, fired up with hot and sour sauces and spices.

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  • If your son likes tomato-based sauces, try mixing these with pasta, or serve some ratatouille with a meal.

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  • banana shallots - a long curved variety are a fashionable addition to sauces and salads.

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  • These can be can be grated and added into liquidized soups and sauces.

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  • Use in stews, soups, stocks and court bouillon, and sweet or savory sauces.

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  • Of these samples, 27 were soy sauces and the remainder comprised mushroom soy, oyster, teriyaki and various other similar sauces.

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  • spicy sauces to disguise the horrible taste.

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  • Tartrazine, a dye made from coal tar, is also found in products such as fruit squash and sauces.

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  • Because the kernels are so starchy, theyâre good for thickening soups and sauces.

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  • stews, sauces and stir fries.

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  • stir-fry sauces.

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  • Will compliment fish in rich sauces, pasta and white meat such as pork loin with an apricot stuffing, quail or goose.

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  • tartar with caviar, seared beef with a selection of Nobu sauces, and selections of exotic fruits.

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  • tempura vegetables and the chicken satay that come with delicious crunchy peanut and sweet chili sauces.

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  • Leaves give a fine flavor to light dishes, stuffings and sauces; also makes a scented, warming tisane.

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  • Wine sauces, sherry trifle, etc are forbidden.

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  • white saucelar specialty is seafood, often served in delicious white wine sauces.

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  • The manufacturer having prepared his mixture of leaves, proceeds to damp them, pure water alone being used in the United Kingdom, whereas on the Continent and in America certain S mo ki ng sauces are employed, which consist of mixtures of mixtures.

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  • The primary object is to render the leaves soft and pliant; the use of the sauces is to improve the flavour and burning qualities of the leaves used.

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  • When we come to the inferior classes of cigars, it can only be said that they may be made from any kind of leaf, the more ambitious imitations being treated with various sauces designed to give them a Havana flavour.

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  • He should avoid fat and rich food, butter, pastry and sauces, and should drink no beer or wine - unless it be some very light French wine or Moselle.

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  • He invented various cakes and sauces, and is said to have written on cookery.

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  • The prosperity of Pompeii was due partly to its commerce, as the port of the neighbouring towns, partly to the fertility of its territory, which produced strong wine, olive oil (a comparatively small quantity), and vegetables; fish sauces were made here.

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  • As a manufacturing centre Allegheny was outranked in 1905 by only two cities in the state - Philadelphia and Pittsburg; among the more important of its large variety of manufactures are the products of slaughtering and meat-packing establishments, iron and steel rolling mills, the products of foundries and machineshops, pickles, preserves and sauces, the products of railwayconstruction and repair shops, locomotives, structural iron and plumbers' supplies.

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  • In 1905 Allegheny ranked first among the cities of the United States in the manufacture of pickles, preserves and sauces, the product ($6,216,778) being 20.9% of that for the whole country.

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  • All starters and desserts are homemade and the main course is usually a succulent roast served with accompanying sauces and fresh vegetables.

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  • We also enjoyed a refreshing mixed fruit salad, fired up with hot and sour sauces and spices.

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  • If your son likes tomato-based sauces, try mixing these with pasta, or serve some ratatouille with a meal.

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  • It is typically used at 1% or less in soups, sauces, prepared meals an seasoning blends.

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  • Banana shallots - a long curved variety are a fashionable addition to sauces and salads.

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  • Wine sauces, sherry trifle, etc are forbidden.

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  • It can be added to a stew, pickled, grated into soy dipping sauces, or shredded finely for salads or garnish.

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  • These can be can be grated and added into liquidized soups and sauces.

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  • Use in stews, soups, stocks and court bouillon, and sweet or savory sauces.

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  • Of these samples, 27 were soy sauces and the remainder comprised mushroom soy, oyster, teriyaki and various other similar sauces.

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  • Cooks would use spicy sauces to disguise the horrible taste.

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  • Tartrazine, a dye made from coal tar, is also found in products such as fruit squash and sauces.

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  • Because the kernels are so starchy, theyâre good for thickening soups and sauces.

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  • They are added to soups, stews, sauces and stir fries.

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  • They are great served with rice or noodles, some even come complete with noodles, rice, pasta and stir-fry sauces.

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  • The meal menus include salmon tartar with caviar, seared beef with a selection of Nobu sauces, and selections of exotic fruits.

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  • I can recommend the tempura vegetables and the chicken satay that come with delicious crunchy peanut and sweet chili sauces.

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  • These sauces were usually thickened with wheat flour or crumbled pastry.

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  • Leaves give a fine flavor to light dishes, stuffings and sauces; also makes a scented, warming tisane.

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  • If the sauces are very perfumed, such as a truffle sauce, the wine should also be rich in flavors.

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  • A particular specialty is seafood, often served in delicious white wine sauces.

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  • It has 3 burners, plus a bonus side burner for sautéing or heating sauces.

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  • La Choy is a long-time favorite, offering sauces, vegetables, crispy noodles, egg rolls, and fortune cookies to help build a meal, as well as complete dinners.

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  • In Italian cooking it gives flavor to sauces and breads, while in Thai cooking it adds a spicy pungency to vegetable dishes.

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  • Sage - a very popular herb used for seasoning a variety of meats, cheeses, sauces and soups.

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  • Also used in fish dishes and tomato sauces.

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  • Used in cheeses, fish dishes, butters, sauces and egg dishes.

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  • They also make an excellent complement to sauces, salads and spaghetti.

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  • Add ginger to steamed vegetables, salads, sauces, baked goods, desserts or ethnic dishes.

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  • Instead, mix it with a bit of water and honey as a refreshing drink, or substitute it for distilled white vinegar when preparing sauces, salads, or marinades.

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  • Frozen basil tastes best when used in culinary dishes such as pesto, stews or sauces where a drop or two of olive oil just adds to the dish rather than clashes with it.

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  • However, if you do opt to keep the coffee cups and sauces on the table during the meal, they should be behind the wine glasses.

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  • This method uses sweet marinades and is also renowned for its red sauces.

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  • Most Cajun sauces are brown (notable exception, sauce piquant); Creole sauces tend to be red.

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  • Sauces are more likely to be of a wine reduction than varieties loaded with cream and cheese.

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  • Chinese food seems simple at first, but it is really made up of a complex number of vegetables, meats, sauces, spices, and preserved foods that blend together to form many intricate cuisines.

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  • Szechwan - Most people are familiar with this spicy style of Chinese cooking that incorporates hot, spicy sauces as part of the method.

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  • For example, many of the sauces used in Creole cooking are based on the sauces found in classic cooking.

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  • For example, classical cooking sauces and soups will use a mirepoix of onions, carrots, and celery while most sauces and soups in Creole cooking will use a mirepoix of onions, celery, and bell peppers.

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  • In the classic cooking world, there are five mother sauces: béchamel, espagnole, tomato, hollandaise, and veloute.

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  • These are sometimes called "leading sauces." From the mother sauces, you can make most of the sauces you would need.

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  • Pasta - Toss in a variety of pastas, assorted sauces, wine, cheeses, a cheese grater, crusty bread, and dipping sauce in a colorful ceramic bowl suitable for serving the completed meal.

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  • Known for making speedy work of chopping and slicing vegetables, processors can also help with making dough, pureeing soups, and creating all kinds of sauces.

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  • Use it for mincing onions or blending together all kinds of homemade condiments, salad dressings and spicy sauces.

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  • Because the French take their food very seriously, French cuisine is far more diverse than the cream- or wine-based sauces and elegant pastries with which it is chiefly associated.

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  • Cooking methods, sauces, and garnishes are supposed to enhance the main ingredients' flavour and texture, not distract from it.

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  • Also, feel free to add other things to your meat before you grind it, like sauces, herbs, fruit, or your other favorite toppings.

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  • Italian food consists of spices and herbs like oregano, parsley, basil, and garlic and sauces rich with cream cover pasta.

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  • If you were to judge Italian cuisine by the food that is served in Italian restaurants across America, you might think that the food of Italy consists mainly of pasta with different types of sauces and pizza with an assortment of toppings.

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  • Use chicken stock in sauces or as a braising liquid to add flavor.

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  • Generally, the canned goods, pre-made frozen foods, dry goods like beans and rice, and just about anything else that comes in a jar or bottle like jams or sauces is delivered by a company like MBM Food Distributor.

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  • The distinctive flavorings of pomegranate sauces, pepper spreads, walnut flour, ground pistachios and mint command attention from even the most discriminate diner.

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  • Lamb goes well with fruity sauces, and raspberry is the perfect pairing for this meat's signature flavor.

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  • Everybody had the same question for me "Here or at home?" Apparently what is served to the public and what is made at home are two slightly different sauces.

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  • The home sauces of my chef friends have more chili powder and are generally red sauces.

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  • A few cooks said that they made green sauces at home and the ones who made red sauces said they did so because they usually have tomato sauce in a can on hand.

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  • Pasta dishes (check that the pasta is made without eggs) - rich tomato and vegetable sauces are all perfect with pasta.

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  • People following the diet can mix items from the above two lists to create a myriad of sauces, soups (gazpacho style), dehydrated breads, smoothies and even mock meats.

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  • It has recipes for appetizers, entrees, desserts and even drinks, plus an extensive number of sauces.

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  • It is used in soups, sauces, and spreads.

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  • Bagged mozzarella, a can of tomato sauce, and a prepared crust are the basics, but it's easy to go beyond these ingredients and experiment with sweet or savory vegetarian toppings and other sauces.

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  • If necessary, add some flavor to the basic ingredients with sweeteners, sauces, condiments, spices, or other seasonings.

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  • Add seeds to sauces to act as a thickening agent and to provide a unique texture.

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  • Candied apples - A fun fall treat involves candying or covering apples with caramel and other sweet sauces.

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  • Heavy sauces, casseroles, stews, and other substantial dishes are quite filling and ideal for cold winter nights and times when you've worked up a considerable appetite.

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  • Chocolate groom's cakes are popular options, as are liqueur flavored cakes, candy bar confections, and rich cheesecake flavors topped with sauces, nuts, or fruit.

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  • The cuisine, as expected, is Italian, with an emphasis on pasta with a variety of sauces, antipasto, and veal dishes.

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  • I personally love to use one of the new smoky flavored hot sauces because it outs such a great spin on the cheddar flavor.

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  • Sauces, fried foods or meat scraps may have way more fat than a dog's digestive system can handle.

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  • It is also a great excuse to add some fresh flavors to your sauces, meats and other dishes.

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  • Simmer sauces have been created to enhance your meals with the taste of India.

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  • Each of the four curry sauces contains only certified organic ingredients.

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  • Organic pasta sauces are available in six varieties from spicy Arrabiatta di Roma to creamy Vodka Americano.

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  • You will find pasta sauces as well as pizza and beans.

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  • Reheat gravy, soups and sauces until they reach a rolling boil.

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  • The high acidity in Resling makes it pair beautifully with cream sauces and spicy foods.

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  • The Sauvignon Blanc is a crisp, acidic wine that works well with fatty cream sauces and fish.

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  • Picture a resaurant-white table cloths, sommeliers in suits and servers in crisp white shirts with the smells of the sauces from the kitchen wafting over the entire establishment.

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  • Avoid pairing sweet reds with red meat and heavy cream or gravy based sauces.

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  • Individual frozen berries make tasteful ice cubes for fruit drinks or punch, and frozen berries can easily be pureed for delicious sauces.

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  • In the kitchen, there are five sauces called "Mother Sauces."

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  • Béchamel is a very easy sauce to make and is the base or leading sauce for many other useful sauces.

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  • Roux (pronounced Roo) is a thickening agent that is used in sauces and gravies.

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  • Starches are the most common form of thickeners for sauces.

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  • French Chef Auguste Escoffier called for a 8 parts fat to 9 parts flour roux to be used in his sauces.

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  • Once you master the roux, you can experiment with other sauces to create a cheese sauce recipe for low fat diets.

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  • Other common uses are to grate cheese, combine salsa and other sauces and even make bread crumbs.

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  • Marinate your chicken with spices and sauces you wish to use.

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  • Marinate your chicken with spices and sauces you wish to use.

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  • Stand mixers come in handy for baking and cooking with recipes that require sauces and dough.

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  • The size of this crock pot is perfect for side dishes, dips, sauces, appetizers.

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  • The four recipe booklets include recipes for a wide range of dishes and drinks that can be made using the HealthMaster, including appetizers, power drinks, smoothies, ice creams, soups, desserts, sauces and dressings.

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  • Sometimes sold under the name "hand blender" or "stick blender," an immersion blender is are a popular kitchen appliance that's used for pureeing vegetables, fruits and other foods into smooth soups, sauces and drinks.

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  • It also has powerful dicing, mincing, and pureeing capabilities, making it an ideal tool for preparing vegetables for cooking and for creating rich and creamy soups and sauces.

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  • The 40 ounce container is ideal for creating soups and sauces as well as chopping cabbage.

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  • A wide array of spices and sauces will go over great as well.

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  • Sauces, quick bread, and candy make good gifts as well.

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  • It should not contain sauces or coatings with gluten.

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  • While a stir-fry with plenty of fresh vegetables may sound good, not all soy sauces are gluten free.

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  • Gluten is added to many products as a thickening agent and many derivatives find their way into sauces and seasonings.

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  • Moreover, gluten and wheat starches are popular in the sauces used for Mandarin and Thai cuisines.

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  • If you prepare vegetables in sauces, they must be scrutinized too, as many sauces include wheat or barley as a thickener or filler.

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  • Swiss Chalet Fine Foods - Features menu selections that offer soup mixes, sauces and gravies made from gluten free bases.

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  • One of the mother sauces, the white sauce or béchamel fits the bill.

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  • Many sauces, breadings and condiments are sources of hidden gluten.

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  • Chili's Restaurant takes a similar approach, with a menu which provides information on entrees, side dishes as well as sauces and extras.

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  • You can also use rice flour to thicken sauces or as an emulsifying agent.

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  • For gluten-free cooking, guar gum can be used in baking, making salad dressings, for thickening sauces and in the creation of frozen desserts.

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  • As with sauces, these items may incorporate unsafe ingredients.

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  • Sauces, flavorings, and dressings may contain gluten.

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  • Injera's soft texture makes it perfect for sopping up remaining sauces from your recipes.

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  • The dishes are simpler, with fewer sauces, take less time and focus on making the vegetables and fruits the center of the dishes, in ways that kids will be most likely to enjoy them.

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  • With nearly unlimited combinations of crusts, seasonings, sauces, and toppings, it is no surprise that pizza is one of the country's all-time favorite foods.

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  • Glass canning jars, such as the ones made by Ball, Kerr and Mason, are excellent choices for storing homemade preserves, salsa, sauces, pickles and other items.

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  • Tired of traditional red sauces or not fond of tomato-based sauces?

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  • This cookbook presents a number of great sauces for dressing up low-carb dishes without adding sugar or other "forbidden foods."

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  • Devices to consider when cutting fat from meal prep include food processor or blender for pureed dishes and for making homemade low fat dips and sauces.

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  • Even if you don't like the strong flavor of the portabella, putting small-cap mushrooms into your diet through tomato-based sauces, pizzas and other dishes really will ramp up the amount of B vitamins you receive.

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  • It's easy to add vegetables to salads, pasta sauces and rice dishes in addition to just eating them as sides.

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  • Processed foods (includes coffee, tea, alcoholic drinks, lunch meats, dressings, sauces, condiments, and fast food).

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  • Order pasta dishes with sauces that are tomato based instead of cream based.

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  • Choose spices, pepper sauces, and hot sauce to spice up your meals.

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  • Grilled foods smothered in sauces and condiments are often equally as high in calories as burgers.

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  • Buy store brands of canned or frozen vegetables, pasta, canned tomatoes, pasta sauces, nonfat dairy products and whole grain cereals.

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  • Some snacks like chips are clearly high sodium foods, but often things like sauces, ready-made foods and pre-packaged frozen foods contain more sodium than you should eat for a healthy heart.

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  • He ate the sandwiches without cheese, oil, mayonnaise, or any of the other high calorie sauces or toppings.

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  • Use herbs and spices to add flavor to dishes instead of butter, sour cream, or fatty sauces.

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  • Do try to avoid fatty or greasy sauces, however.

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  • Likewise, tomato sauces can be too spicy for those following a bland diet.

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  • Methods such as boiling, preparing soups, stir-frying without oil and steaming are all ways of cooking macrobiotic foods that are simple, use fewer condiments and sauces and preserve flavor.

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  • Savory fondue sauces, such as cheeses and broths, can leave a sticky mess on the plate that is difficult to clean up quickly.

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  • A sampling of seafood grilling sauces can serve as inspiration.

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  • Whether you are a fan of sweets, frequently crave exotic sauces and marinades, or are just looking for an impressive gift for your favorite foodie, Balducci's should be the first stop on your list.

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  • If you like to kick up main dishes with sauces and marinades, check out their fruit, wine and spice-infused selection that includes culinary flavors from Asia, France, Mexico and Italy.

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  • Be sure you add all the "fixings" like sour cream, guacamole, taco sauce, hot sauces, and of course cheese.

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  • She is launching a variety of new products, including a line of jewelry as well as her own branded cooking sauces.

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  • Each dish comes with two slices of crispy buttered bread to soak up the decadent sauces.

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  • Most paneer dishes are coated with butter or cream-based sauces that quickly add calories and fat to your dish.

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  • The cold menu include lobster ceviche, oysters with three sauces and salmon tartar with caviar.

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  • New menu items, changes in sauces and a comfortable atmosphere make it a popular dining spot.

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  • Sauces are ordered separately, as are vegetables, so you may control the portions.

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  • Indian food, popular throughout the state, is plentiful because of its rich spices, vegetables and sauces.

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  • Some of the steaks come with bernaise, bourdelaise or peppercorn sauces.

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  • Chef's specials include a signature lobster dish served with five different sauces.

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  • Try one of the homemade pastas, and sauces, including marinara, pesto, and alfredo.

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  • Sauces, spices and merchandising paraphernalia can be purchased at the restaurant's on-premise store.

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  • Big plates of food with homemade sauces and natural ingredients make this restaurant ideal for those who want to stay away from fast food.

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  • The restaurant also has a large variety of customized steak sauces, rubs, herbed butters and cheeses.

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  • The pastas and entrees come with distinctive sauces that ensure you'll be back.

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  • Turkish cuisine features simple cooking techniques and dishes that are not masked by sauces or heavy seasoning.

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  • Try some chili or spinach pakoras, vegetable samosas or a tandoori platter, which are all served with mint and tamarind sauces for dipping.

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  • All of the bread and pasta is homemade on the premises, and sausages and sauces are made from family recipes.

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  • A full selection of other dishes such as shrimp,chicken, steak, and pasta are available, all specially prepared and served with homemade sauces and fresh side dishes.

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  • All of the meats on the menu are smoked on premises, sauces are made in house, and dishes are served in generous proportions.

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  • At the table, you'll find several different sauces with which to spice up your burger.

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  • You can try one of the cafe's signature menu items, or build your own dish with one of their five unique homemade salsas or four original sauces.

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  • Choose from seafood, chicken or beef along with an array of vegetables--prepared dishes come with dipping sauces and steamed or chicken rice.

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  • The primary object is to render the leaves soft and pliant; the use of the sauces is to improve the flavour and burning qualities of the leaves used.

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  • The prosperity of Pompeii was due partly to its commerce, as the port of the neighbouring towns, partly to the fertility of its territory, which produced strong wine, olive oil (a comparatively small quantity), and vegetables; fish sauces were made here.

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  • As a manufacturing centre Allegheny was outranked in 1905 by only two cities in the state - Philadelphia and Pittsburg; among the more important of its large variety of manufactures are the products of slaughtering and meat-packing establishments, iron and steel rolling mills, the products of foundries and machineshops, pickles, preserves and sauces, the products of railwayconstruction and repair shops, locomotives, structural iron and plumbers' supplies.

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  • When we come to the inferior classes of cigars, it can only be said that they may be made from any kind of leaf, the more ambitious imitations being treated with various sauces designed to give them a Havana flavour.

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