[ragtime piano music] - Well, hello, ladies and gentlemen.

How are you?

Just-- - Hi, there.

- Hi.

- Look at them out there, Bly.

I can't believe the way people dress for TV.

It is utterly amazing to me that anybody would be in that state of undress and watching a cooking show.

- Hmm.

Well, welcome to Cookin' Cheap .

- Yeah, we're glad to see you.

And look, Doris is back.

- We can always tell, Doris is back.

No.

- [laughs] No, no.

No.

- No, that isn't what that meant.

[laughs] LABAN: And-- LARRY: And what are these?

LABAN: They're geraniums.

LARRY: Yes, yes, geraniums.

Geraniums.

LABAN: "When geraniums last in the dooryard bloomed."

That's a literary reference for all of you literates out there.

LARRY: Hmm.

LABAN: Oh, a-and they're lovely.

It's amazing at this time of the year.

Well, the mail continues to trickle in.

[laughs] No, we-- - Just when we thought it-it-- we've gotten our last letter.

- Oh no.

- All right.

- "Hello, Bly and Dye."

- [Larry chuckles] - "Piedmont stops in Roanoke "to let off the farmers and pick up the flies."

[both laugh] "Enjoy your show "and wish it was on the Nashville cable TV channel."

LARRY: Oh, yes, we do too.

- Oh, yeah.

Well, maybe it will be by the-- pretty soon.

- [Larry laughs] - And-and it said, "Here in Miami--" - [both laugh] - They're not-- they're not even in Nashville.

"Here in Miami, we need a-a-a Latin version "called Cook-Cookie Cheap ."

[laughs] Oh, my goodness.

He goes on and on and on.

LARRY: Yes, he does.

- And anyway, "Hurray--" well, there's-- and he sent us all kinds of stuff here for some kind of... stuff that you can spray that will rid your workplace of smoke, all odors, and stale air.

[laughs] LARRY: Oh, yeah, that's terrific.

- And it's called "Woof."

[laughs] And it cleans out everything.

And he's also proffering to us a telephone.

Who is this?

It's some guy named Dennis from Miami.

LARRY: Hmm.

- Tr-trying to sell us telephones and Woof.

- "Dear gentlemen, I enjoy your show very much.

"Try not to miss it.

I also cook like you "and make a mess, and I lick my fingers.

"Happy cooking from Lorraine..." I think that's Blankenbechler.

LABAN: Ah-huh.

- I believe that's what it is, from Coeburn, Virginia.

Thank you for watching.

- Well, and from Clintwood, Virginia-- now, see if this name rings a bell, would you?

From Ruth Scardo who wrote to thank us for using her nameless candy on the show.

LARRY: Oh yes.

Yes, yes, yes, yes, yes.

- Yeah.

Well, thanks, Ruth, and we're glad you appreciated it.

Took us a good while to get around to thanking you, but we appreciate it.

LARRY: "Hey, you guys.

"I just watch to see the comedy cutups.

"Get it?

Cutups.

As in meat."

This guy's a panic.

LABAN: Ah-huh.

- He should be writing our show.

"I think that you two are as funny as Abbott and Costello."

- [Laban laughs] - "Burns and Allen."

LABAN: Ah-huh.

- "Laurel and Hardy."

LABAN: Ah-huh.

- "Heartburn and gas."

[both laugh/snort] "No, I really do enjoy your show.

"Do you think perhaps one of your future shows "you can fix something Cajun?

"I would enjoy to see such a show.

"Liver and onions, William Falls Jr." - [Laban laughs] - [chuckles] "Liver and onions," Danville, Virginia."

Hey, a lot of good viewers down there.

- Hey, well, we'll-- we'll see what we can do.

LARRY: We-we'll think about that.

A-and yeah, we'll think about that.

- Cajun, Cajun.

LARRY: Cajun.

- Well, let's go to the kitchen so we can catch Doris fooling around.

[both laugh] - Doris is trying to save my bacon, which I've just about burned to a crisp.

Now let me tell you, you do have to get your bacon crisp.

I-I have-- just before we went on the air, started a little bit of bacon on the stove here and I've got it just right.

If-- isn't that beautiful?

LABAN: Hmm-mm.

- Just a golden brown.

You do that very slowly.

Mr. Johnson taught me how to do bacon.

He taught me that you have to do it slow-ly.

LABAN: Slowly.

LARRY: The slower the better, and there you have it.

Now what I'm going to do is just put that aside and we're going to pat it dry, all right?

Get a little bit of the-- just a little bit of that excess grease off of there.

LABAN: Pat that out of them.

Well, what-- w-why are you cooking that bacon, Bly?

LARRY: Because I'm going to use it sort of as a garnish along with some sour cream a little bit later on.

What I'm doing today, we're having veal.

This name of the show, as you saw at the beginning, if you can read, and if you can't, I'll tell you, is "I Veal Good."

[laughs] LABAN: Whoo!

I veal good.

- And I'm going to do a veal recipe called "Tasty Veal."

"Tasty Veal."

And, should I start?

Are you going to start?

- No, you go ahead and s-start, because I've got to read a letter about the one I'm doing, but it's real easy to do, so.

LARRY: Oh, okay.

- I'm going to cut up an onion for those of you that like to cook along with-- with us.

So just get out an onion and you'll be in Fat City.

LARRY: I love these-- poof.

Let me start this here.

All right.

What I did was, I went to my favorite grocery area.

I got too much junk here.

I can't do anythin', I can't move.

I'm feeling claustrophobic.

LABAN: Hmm-mm.

- And I got three pounds shoulder of veal and I have cooked that off this afternoon.

And it's still warm, as a matter of fact.

And I'm not going to put it back on the stove and heat it up again because I'm going to have to chop it in a couple of minutes.

I don't want it to be too hot and hurt my hands.

But anyway, three pounds of shoulder veal and you cook that in a little salt water covered for about one hour to an hour and a half till it gets tender.

In a couple of minutes, I'm going to reach in there with my bare hands and take it out, I'm going to chop it all up.

And it's just-- it's still warm.

I just got it off the stove a few minutes ago.

What I got to do in the meantime, and of course, I got my bacon set aside.

Now my veal is all ready-- I've cooked that off a little bit earlier and we're going to make sort of a casserole here after a while.

Now what I'm going to do is, I'm going to chop up some vegetables which go along with this, and that's going to take a little bit.

So, I'm going to start right now.

This recipe calls-- you put a half a stick of margarine on the stove and start heatin' it up, and a half a cup of chopped celery, half a cup of chopped onion and a pou-- half a pound or so of sliced mushrooms.

And I've already sliced-- well, I've already cleaned my mushrooms just a few minutes ago.

And I'm just going to start-- just-- I'm not even going to chop 'em on the board.

I'm just going to cut 'em just like that.

Right on in t-to the pan they go.

We're just going to put a half a pound of those in there.

And that's what I'm going to do for a little bit.

LABAN: All right, well Larry, what I'm going to do-- and incidentally, I-I do have to say that we're wearing these fabulous aprons that are from our pal Bob Herbert.

And they refer to the city in which this show is produced, the city of Roanoke, Virginia.

And we've been named an all-America city four different times, and we're real proud of it.

So, they sent these to us and we're real glad they did.

LARRY: And Bob, I hope the check's in the mail.

- Ri-- [laughs] LARRY: So, anyway.

- All right, now I've got a-- just a-a container of spinach, frozen spinach, chopped.

And-- LARRY: Now let me ask you something-- - Yeah.

LARRY: before you get along too far with this, and you get too frisky with the program, and you get all caught up in it.

Where did you come up with this name?

What's the name of it?

LABAN: This is, uh-- is "Old Ladies Living Alone Spinach."

Well-- - "Old Ladies Living Alone Spinach."

- This-- this came in from Mary Doyle Page of Conway, Arkansas.

And she wrote this: "I think you guys are really something.

"I'd like something quick for old ladies living alone."

LARRY: Hmm.

- "S-such as," and she sent this recipe.

And she said this is for old ladies living alone.

So, Mar-Mary Doyle, this is for you.

This is your recipe.

And we're sorry you're living alone, but I think this is going to be a real tasty one.

Now, I've got my spinach and we're going to have to cook this-- maybe we will, maybe we won't.

I don't know.

- Hoo!

- Whoo, there it is.

All right.

- [laughs] I have to admit, that frightened me just a tad little bit.

- All right.

Well anyway, I'm going to cook it in this pan with one medium onion that's been chopped.

- You wouldn't be offended if I washed my celery, would you?

- No.

You go right ahead.

- All right.

- I-I would hate to eat unclean celery, but it wouldn't be the first unclean thing I've eaten on this show in the last 24 hours, honest.

Now my spinach-- incidentally, I'm not boiling the spinach.

You don't need to do it.

It's already cooked enough when you get it out of the thing.

I just thawed it out and I've got it in here with no other water, over a medium heat and this onion.

And so, we're going to just cook it like this until our onion gets cooked up a little bit.

LARRY: In the meantime, I'm just choppin' away over here.

- Oh, okay.

- Just flailin' away at this fibro-vascular bundles.

[Laban laughs] For those of you who thought I was a total ignat-- totally ignorant of my biology, I just want you to know, I still remember it.

It's the only thing I learned in two years of firing ink pens at my biology teacher.

- [Laban laughs] LARRY: Which is the only thing I did in biology.

Remember how you used to-- could stretch those-- LABAN: Hmm-mm.

- And it had little-- little things in 'em?

LABAN: Yes.

- What they called?

Little springs, yeah.

Stretch those things out and just barely put them back together and then hit those things real good.

And they just go flying, whop!

Right past Mr. What's His Name's head.

- [Laban laughs] - And I had a right smart time.

But I'll be honest with you, I'm real ignorant about biology to this day.

LABAN: Oh no, Larry.

You-- - But I do know fibro-vascular bundles when I see 'em.

And these is them.

LABAN: Well, I know he'll be glad to hear that you did learn that.

LARRY: He's dead.

- Oh well.

- [laughter] LARRY: But anyway.

- Maybe-- [chuckles] LARRY: I think his eye was put out by a flying ink pen.

It was terrible.

LABAN: Fibro-vascular bundle.

- I'm sorry.

But anyway, now I have just put this lovely green celery in here and I've got to turn that up because it's not going according to my wishes.

Because I've got to get this thing in the oven with 15 minutes to spare.

Don't y'all let me run down below 15 minutes or I'm in a real lot of trouble on this program, all right?

There we go.

Now the only thing I got to do is put in some onion-- MAN: You have 15 minutes right now.

LARRY: Are you kidding?

- [Laban laughs] MAN: I'm not kidding.

LABAN: [laughs] Whoo-hoo.

- Whoo!

LABAN: I'm telling you, the floor crew is getting vociferously-- LARRY: I hardly-- I'm not-- I-I hardly even got my costume on before they said that.

- [Laban laughs] - Well, we may have to just scoot this thing along a little bit.

[both laugh] - Well, that's all right.

I'll-I'll do it.

Don't worry.

I'll do it.

So, it only goes ten minutes.

All right.

Well, I'm going to-- let me turn this up just a little more.

[laughter] [Larry laughs] Boy, I tell you, they're so strict down here.

They really are.

LABAN: Well, for those that care, I'm melting a half a stick of margarine.

[laughs] - Oh, that's very exciting, Laban.

LABAN: Yes.

- Whoo!

Who could argue with that?

Well, let me just quickly-- [both laugh] I was having such a good time.

I just can't believe half the show's over with, just got here a few minutes ago.

I'm just kind of rough cutting those a little bit.

And we got to take those [indistinct] over and saute those just-just a little bit.

All right?

- [Laban laughs] LARRY: Saute them a little bit, and now in a couple of minutes, I'll make a gravy and it's true.

Well, now listen, I got to tell you, this part of it is done.

[chuckles] But this should stay in the oven for 15 minutes and it's not going to.

Who cares?

Now while we're waiting, just reach in here-- LABAN: Well, wait a minute.

I care.

- Well-- LABAN: I don't want to eat any half-cooked dish.

LARRY: No, the ha-- this-this part of it is done.

It-- LABAN: Oh, I thought-- - The vegetables, if they don't get totally done, aren't gonna kill you.

LABAN: Oh, well.

- On the other half-- on the other side of it though, the veal, if it's not done, well, I don't know what you'd get.

Now I am deboning this thing just a little bit here, just ripping it apart with my bare hands.

I'm going to chop it here in a minute.

I'm sorry, there's no delicate way to do this.

STAFF: Eew!

- [laughter] LARRY: Oh, there's a stringy portion.

LABAN: [laughs] Ooh-hoo!

Oh, that doesn't favor nobody.

LARRY: All right.

LABAN: I wonder what piece that came off of?

Eew!

LARRY: Well, I don't know.

You all will get over it.

This too shall pass.

LABAN: Now you know the shoulder comes from right up here.

- Oh, for heaven's sake.

I get so tired of being his stooge.

All right.

Now make sure you take off-- LABAN: Well, at least you didn't have to have a rump roast because nobody wants to see that.

- Well, for-- MAN: Oh, no, no.

- Heaven's sake.

Well-- - [Laban laughs] - Now make sure you take off these fatty globules.

Here's one right here.

LABAN: When he and-- fatty globules?

- A big fatty part there.

LABAN: When he and the little rascals-- LARRY: Take those things.

Get them out of here.

How you doing, Harold?

LABAN: Now-- - Harold's here.

LABAN: Yeah.

Oh, no.

- Harold just walked in a minute ago.

Now anyway, what we got to do is chop that up a little bit, so I'm going to just chop, chop, chop for a couple of chop, chop.

You've heard the term.

LABAN: My-- yes.

LARRY: All right, now back to Laban.

- All right.

Well now, my spinach and onions are cooking, and now I'm adding this entire little pan-- a half a stick of margarine to the entire operation here.

And there it is.

LARRY: [singsongy] I'm never ever going to finish this recipe.

LABAN: Yes, you will.

And now I'm tossing all of this around and the onions are cooking.

Oh, this looks like it's going to be delicious, Bly.

LARRY: [chuckles] I'm still getting fatty pieces off of here.

LABAN: And I need-- I got to have a pinch of salt.

So this is the way you do a pinch.

LARRY: You know, I believe that Maureen is losing her hearing.

- Why?

LARRY: Because she's h-here talkin' about you.

- Ah-huh.

I know.

She just yells and carries on.

[Larry laughs] - But that's because they're telling her to shape up and stuff.

Yeah.

LARRY: Since she's got married.

She's lost her hearing since she got married.

- Ah-huh.

Or her ears have gotten plugged up.

[laughs] - [laughs] Well, let's move-- let's move right on here with this-- chopping this stuff up.

- [laughter] - Let's not make-- - I believe you signified to them.

Yeah.

- Ah-huh.

- Ah-huh.

Yes, indeed.

- And it seemed to be an angry single.

[laughs] - [Larry laughs] - Signal.

- Oh, the-- the veal is flying over here, ladies and gentlemen.

LABAN: [laughs] Well, now that-- now that looks like the-- what they do when you go to a pit barbecue.

LARRY: Well, it is, and there's no shortcut to doing it.

And I'm not doing it as delicately as I would like to.

Because I'm in a big hurry.

LABAN: [laughs] Well, let's see, does it taste good?

LARRY: Well, I hope so.

I cooked it off just-- - Well, that's got a lot of fat on it.

- Well, I'm trying to get the fat out of it.

LABAN: Hmm.

- Get the fat out of it.

How is it?

LABAN: Hmm-mm.

- Is it good?

- Hmm-mm.

Very tender.

LARRY: [laughs] I just love-- - You know, veal doesn't have a whole lot of taste.

That's why you're puttin' all of this other stuff in it.

LARRY: Oh, is that why I'm doing this?

- [distant howl] - [laughs] I think they've let an Indian loose here in the studio.

LABAN: Oh, no, it's-- [laughs] - Ah, Doris, I need some kind of a bowl, quickly.

[laughs] Would you get me a paper towel?

Bowl over here, paper towel over here.

I'm getting frantic now, ladies and gentlemen.

LABAN: [laughs] Hurry, hurry!

- [Larry laughs] LABAN: [indistinct].

- Last week, we filled for five minutes.

LABAN: Well, I know.

[chuckles] - I just got to get these veggies out of my way for a couple of seconds here, because I got to do somethin' else.

I got to make a little gravy.

LABAN: Hmm-mm.

- Now, what you do is-- LABAN: Well, you know, they say make gravy while the sun shines.

LARRY: Oh, don't tell me ten minutes' time in here.

- Ten minutes.

LARRY: I don't want to hear-- - Ten minutes.

LARRY: I don't want to hear that.

Now what you do is you take some of this juice that you did the veal in, just about a-- oh, a little bit.

[laughs] Put some of that in there and a tablespoon full of flour.

I need this stuff hotter.

Whoops.

I need it as hot as I can get it.

LABAN: Ah, here.

Let me do that.

- How hot is that?

LABAN: That's real hot.

Okay.

- And I need to make up somewhat of a-- a little gravy or roux or whatever.

And that's what we're gonna do right now.

LABAN: Oh, it's going to be lumpy now.

Hmm-mm.

LARRY: Well, I'm sorry.

It'll just have to be a lumpy-- LABAN: And there's a whisk.

LARRY: Where's the whisk?

Give me a whisk.

LABAN: Nurse-- Nurse Doris has got a whisk.

LARRY: Thank you.

Well, that's all right.

It wouldn't be the first time I ever made lumpy-- LABAN: Oh.

LARRY: Yeah, we're working it out there.

It's coming out.

LABAN: Hmm-mm.

LARRY: If you hit it with the whisk early enough, see?

It's coming right out of there.

LABAN: Ah-huh.

LARRY: It is, isn't it?

LABAN: Yeah.

Yes, it is.

LARRY: I hope so.

Yes, i-it does look like it did.

LABAN: You could have put your flour in the pan first.

LARRY: Well, and I normally do with a little bit of margarine and I forgot.

Ladies and gentlemen, if you're doing your stuff on television like we do down here, a little salt and pepper, and I saw you, I saw you!

LABAN: Nine minutes.

Ah.

LARRY: I'll be quite honest with you-- LABAN: And Doris, I'll need a serving bowl too for this.

LARRY: A little pepper in that too.

Isn't that pretty?

And that's getting nice and goopy.

Now what am I supposed to do?

And it says two cups of meat broth and flour.

Put the meat, the vegetables and gravy mixed with salt and pepper to the taste in a casserole and cook for 15 minutes at 450 degrees.

[chuckles] All right, now put that back in there now that it's all thickened up real pretty.

And you will put this in there also, this is your veal.

And--and now we're gonna pour it all in a casserole dish and we're going to bake it at 450 degrees, an extraordinarily high heat, for a period of 15 minutes, ladies and gentlemen.

And then I'll show you in a couple of seconds here what we're going to put on top of it when we serve it.

Isn't that pretty?

LABAN: Well-- - Put it in a casserole dish.

LABAN: Mm-mm.

LARRY: Like this.

And bake it at 450 degrees for 15 minutes.

Isn't that pretty?

Now put-- MAN: Or eight minutes.

LARRY: Huh?

MAN: Or eight minutes.

LARRY: O-or eight minutes, whichever comes first.

No, it's-- it's definitely supposed to be for 15 minutes, but I'll take what I can get.

- Oh, damn.

- Well now, wasn't that simple?

- Ah-huh?

- [Larry chuckles] - Now while you're doing that, I'm adding to my spinach and onions, four ounces of sour cream.

Half a cup.

LARRY: Phew!.

LABAN: And that's a half of one of these little containers.

And there it is, right there, and I'm going stir it around.

And I've taken the-- this is just on a real low heat now because you don't-- And there's the sour cream that goes into this.

Remember I put a little salt-- maybe we ought to have the recipes now.

I'm going to put a little vinegar in this too, here.

Just a-a teaspoon of vinegar.

Ah, seven minutes?

Oh, seven and a half?

Six?

Funny fingers.

Oh, all right, well, let's see the recipes.

MAN: "Tasty Veal."

LARRY: Oh, "Tasty Veal."

Three pounds of shoulder of veal, and sometimes they'll cut it up for you, and sometimes they won't.

Just a little [indistinct] would be fine.

Half a stick of margarine, half a cup of chopped celery, half a cup of chopped onion.

A half-pound of sliced fresh mushrooms, a little salt and pepper to taste on the gravy that you're going to make.

Around a tablespoon of flour in, uh-- in, uh-- in the-- the goop there to mix it around.

And then we're going to do so me sour cream and crisp bacon once we take it out of the oven.

And that's going to-- we're-- we're going to sort of garnish it with that.

LABAN: And for the "Old Ladies Living at Home Spinach"-- A package of frozen spinach.

A quarter cup of chopped onion.

LA RRY: And a bowl.

LABAN: A pinch of salt.

A half a cup of sour cream, four tablespoons or a half a stick of margarine and a teaspoon of vinegar.

LARRY: Thanks.

- Nice, easy recipe, and it looks delicious.

I can't wait to get hold of this one.

LARRY: [laughs] I'm making the biggest mess here.

Now what I'm doing is I-I've-- I've taken that little sour cream and I've dropped a whole bunch of it all over everything.

I'm sorry.

We'll stick that over there and we have some-- some bacon which is just real nicely done.

Hmm, good.

And I'm going to crumble that up because in a couple of minutes, we're going to need these little crumblings, right?

I don't know why in the world anybody would ever want to go with those fake bacon things when you can do this so easily.

LABAN: Should I tell them the story?

You and I were shopping the other day in another state, because-- we can tell this story.

LARRY: That's true.

- It was in another state.

LARRY: It was down in-- well, down South somewhere.

- Down south of here.

And we were in a real fine shopping center and we went in this gourmet spice store, right?

LARRY: Hmm.

- And we were looking through everything and Larry ran upon this great big jar-- it had everything in bulk, you know?

Great big jars of dill weed and great big jarge-- jars of cloves and-- And he ran-- ran across a great big jar of bacon bits.

[laughs] LARRY: [laughs] We couldn't quite figure out why that was so special.

- So, we X-ed that place right off the menu.

LARRY: That's right.

- Hmm-mm.

- We couldn't figure out why that would be so-- - So hot.

- Exotic.

- But it was.

- To buy a big-- two-pound jar of that stuff.

Well, maybe it's time for us to have the witch fly in and see what Ms. Witch is up to today.

- What she's got on the agenda for next week.

- Well, I'm crumbling up my final garnish here-- Because we got to take this out and it's going to be so good and it's going to be too hot to handle.

- Oh, I can hardly wait.

- Hmm, just wonderful.

Ah!

My heavens.

- Come on in here, honey.

[Laban whistles] - And there she goes.

- Goes.

Never to be seen again.

"Dear boys," some-- my nose is itching and I know somebody must be coming to see me.

I hope so.

"I am the writer of the novel Ho w Green Was My Vegetable? "

[Larry laughs] - "You can find it in local book/video stores."

[both laugh] - "Do you have recipes that could be used "to illustrate the book?"

And it's signed Brock R. Lee.

LARRY: Oh.

- Of Rancid, North Dakota.

LARRY: Oh, that's a-another low blow for Cookin' Cheap .

- Well, Mister-- [chuckles] Mr. Lee.

- [both laugh] - We'll-- we'll try to run up some green vegetables on our show next week.

But honestly, I'm a little bit, you know, unsure about just, you know, this stuff about your book and where it's being sold.

It sounds to me that it might be sold in a place that might-- there-- it-- it's just not the kind of place that Larry and I would frequent, you know?

LARRY: Ah, yeah.

Sure.

LABAN: Those book and video stores are sometimes kind of rough places.

- That's-that's correct.

That is correct.

- For nice people.

- Well, now I will be momentarily taking out my red hot-- LABAN: Whah!

- --dish out of the oven, well, it is set at 450 degrees.

Been in there for three minutes.

[chuckles] LABAN: Ah.

- But everybody is done.

LABAN: Sort of-- - Everything is done.

LABAN: Shadrack, Meshach and Abednego were cooking the dishes.

- We are not eating anything raw.

I can promise you.

LABAN: Ah-huh?

- No, that's true.

We really aren't.

- In the fiery furnace.

- Because the vegetables were sautéed, and the meat was cooked-- pre-cooked for an hour and a half.

LABAN: Hmm-mm.

- And you know-- --it should be a real good recipe all the way around.

LABAN: It should be.

- It really should.

But that's-- I'm giving it all I can.

[laughs] LABAN: Well-- - It needs at least another minute before it's perfect, ladies and gentlemen.

LABAN: No, no, no.

It's perfect.

- Well, Laban, are you leaving?

Or-- LABAN: Well, no, I'm thinking about it.

- He's packing his stuff up while I talk, and I can't get over it.

- [laughs] You know, I thought, well, why not?

Let's just get out [indistinct].

LARRY: Well, I'm going to take my garnishes over.

- Oh, I thought you were going to put him right-- you mean, oh, we got to garnish.

- My garnish.

- At-- my garnish.

LARRY: My garnish.

- It sounds like one of those old songs that you used to find in the upper room hymnal.

LARRY: And I know y'all are going to think this is funny, but I-I do need a hot pad.

- [Laban laughs] - [laughs] I'm going to get a hot pad, because it has been in there just long enough to get too hot to handle, I can assure you.

LABAN: Well, I'm going on over to the table with my dish, which is finished, I might add.

Yes, it's completely finished, ladies and gentlemen.

- Oh, well, mine will be momentarily.

- And, it's quite lovely, too.

Lovely, gorgeous, beautiful dish.

Look at that.

- Oh, it is.

Now what is the six old ladies eating a spinach?

- No, no.

It's a dish for old ladies living alone.

- Oh, oh, oh, oh, oh.

I thought it was six old ladies eating spinach.

LABAN: Or maybe they-- they live alone, but they have a friend that comes in to see them once in a while.

I don't-- LARRY: Winky, winky.

[chuckles] - Winky, winky.

All right, well anyway, let's-- - What does it mean?

- [Laban laughs] - Does it mean-- how long do we have?

I get cues until I need 'em.

Now that I need one, and I don't get one, I don't know.

What?

I get ten minutes?

LABAN: Oh, boy.

This stuff is so good.

- How much time do I have?

Do I have two minutes?

Just shake your head.

Do I have-- Three minutes, thank you.

[chuckles] LABAN: Three minutes?

Wait a minute.

- Well, hey, we got time to spare now.

[laughs] LABAN: What is-- oh no, look!

- What?

MAN: A minute and a half.

LABAN: Here's a piece of meat, laying over here on the floor.

You've been tracking it around.

Oh, like a rose.

LARRY: Well, really, I'm sorry.

One of them must have slipped out.

- Look at that, oh!

Thank goodness I found it.

Or it-it'd end up in the dish eventually.

LARRY: Oh, it's pretty.

- Either that, or some of the crew would eat it.

- Ooh, it's pretty.

It's not pretty hot, but it's pretty.

It's pretty.

And it's steamy, too, I might add.

Let me get a spoon.

- Oh, boy, this-- look, I got to try this.

I just can't wait one more-- LARRY: Well, I can use one of these.

I use one of these.

- Hmm-mm.

LARRY: Why does everyone hurry me around?

I'm doing the best I can.

Now-- - Oh!

LARRY: Is that good?

- Oh, that spinach is-- oh.

LARRY: It's oh?

LABAN: Oh, it's wonderful.

- I mean, is it terrible, or is it good?

I can't tell.

LABAN: Oh, that is a delicious dish.

- Now what we do and make sure you put a little dollop of that on there, and a little-- a few little-- LABAN: Well, your fingers have been on that bacon.

- Bacon bit-, my fingers have been over all this stuff.

- Oh.

LARRY: So, get over it.

- Oh, now they're making signs.

You mean I'm that big?

LARRY: [chuckles] Yes.

- No, I haven't gained that much weight.

LARRY: Actually, bigger than that.

- Well, this looks delicious.

I-- - Well, I guess it's delicious.

LABAN: Try the spinach while I try the veal.

- Well... [chuckles] I'm doing the best I can.

[chuckles] I'm too tired to eat.

Bye.

- It's cold.

[♪♪♪]