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An olive trench coat is the standard all-weather overcoat with the uniform

In a literal sense, we dress each object three-dimensionally on a mannequin padded out to match the proportions of the garment

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In the 1901 The Picayunes Creole Cook Book, the bible of Creole cookery, it is written in the opening to the chapter of stuffings and dressings: The Creoles claim that oysters, eggs, chestnuts or truffles are the only elegant dressings for poultry or game, and oysters or egg stuffing for fish. Then follow two recipes for oyster dressing, one for egg dressing and a potato-based stuffing for goose