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- Path: sparky!uunet!gatech!usenet.ins.cwru.edu!cleveland.Freenet.Edu!ap290
- From: ap290@cleveland.Freenet.Edu (Ruth M. Hanschka)
- Newsgroups: bit.listserv.words-l
- Subject: Re: An observation
- Date: 26 Dec 1992 22:40:11 GMT
- Organization: Case Western Reserve University, Cleveland, OH (USA)
- Lines: 20
- Message-ID: <1hin0cINNsu2@usenet.INS.CWRU.Edu>
- References: <01GSRPKQ40OW8YAVM5@vms.cis.pitt.edu>
- Reply-To: words-l@uga.cc.uga.edu
- NNTP-Posting-Host: hela.ins.cwru.edu
-
-
- In a previous article, TRAVEN@VMS.CIS.PITT.EDU (Blue eyes cryin' in the rain) says:
-
- >>lludd> webster 'melba toast'
- >>mel.ba toast \.mel-b*-\ n [Nellie Melba -1931 Austral soprano] : very thin
- >> bread toasted till crisp
- >
- > That Nellie must have been some kind of eater, to have *two* foods
- > named after her.
- >
- She was an opera singer; you tell me.:-) She was a famous one in her day,
- so finding foods named for her isn't too surprising. I use melba toast
- as a cracker sometimes; it's not too bad. Zweibach [zweiback] is something
- Americans hand to teething babies, or at least that's the traditional use
- for it. Some people never do stop eating it....:)
-
- --
- ### Ruth Hanschka, the Nethead ###
- - ap290@cleveland.freenet.edu
- Where anything can happen, and it usually does
-