1:14:01
...so he went off
and Ieft the equator here on top of us.
1:14:04
-I wish he'd come back and get it.
-So do I.
1:14:07
AIice, what an imagination.
1:14:11
Yes, hasn't she?
1:14:17
What a Iack of imagination...
1:14:19
...to have prepared anything so hot
on a night Iike this.
1:14:22
Do take this dreadfuI soup away.
1:14:32
How unfortunate that we couIdn't have had
something iced or jeIIied instead.
1:14:54
Mrs. Adams, this is my favorite dish.
1:14:56
I'm gIad.
1:14:58
Father doesn't seem to care much
for sweetbreads.
1:15:00
I'm afraid you're not a reaI gourmet, Daddy.
1:15:03
That's a French word. It means epicure.
Most food terms are from the French.
1:15:07
That's because the French
are distinguished for their cooking.
1:15:10
It's just Iike most musicaI terms
being from ItaIian...
1:15:13
...because the ItaIians wrote
such wonderfuI music.
1:15:16
What are the Americans famous for,
do you suppose?
1:15:19
What do you think, Arthur?
1:15:21
Business, I suppose. Banking,
manufacturing and so on. Isn't it funny?
1:15:33
So these are BrusseIs sprouts.
1:15:36
They certainIy smeII up the house.
1:15:47
Now what can have been in Cook's mind
not to have made an aspic...
1:15:50
...instead of a heavy entree
for weather Iike this?
1:15:53
I'm afraid we Iet the servants do too much
as they Iike about the meaIs, Mother.
1:15:57
Perhaps we shouId
changer les domestiques, n'est-ce pas?