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About Roseburg news-review. (Roseburg, Or.) 1920-1948 | View Entire Issue (July 3, 1936)
Eyes For The Dark J I N I.' TMUV rts A IVV rut story By Paula THIS if the Story of Hiida, a Seeing Eye dog. Hilda tells her own itory, just es she remembers- it After the days of her training in the Seeirtg-Eye Foundatloi she became the "eyes in the dart" for e young blind yirl named Clare. Clare's older brother Al, e friendly ne'er-do-well, took Hilda to a pool-hall where he owed a gambling debt.. 'The owners, Charlie and Steve, took Hilda end chained hoV in a dark cellar. Their plan was to hold her pris oner until Al raised the money he owed. Al came back later and he and Hilda managed to escape. After reaching homo, where Clare wat more than anji iouily waitinq Hilda's return, Al ex plained his and Hilda's absence. The realization then came to Al that he still owed the dreadful debt. He decided to ask a friend, Fred Pettit, who had late ly been blinded, If he would hire him to take him to and from his place of business, as his father said. ."Sort of a "Saeing-Eye dog. eh?" CHAPTER 13 AL CAME home the next eve ning, triumphant. . I knew from his light step on the stair that he had been successful. Al never walked so sprightly ... he usually strolled in and out of the house. "What luck?" cried Clare. "Swell . . . great! He'll hire me , , . good old Fred!" Al fairly shouted. Then he looked at me. "You don't mind, do you, Hilda? I'll try not to disgrace your pro fession." "Tell us about it, Al" smiled Clare, as they all gathered around the dinner table. I lay on the floor back of Clare's chair. I NEVER eat from the table. I'm far too well trained for that. "Well," began Al, and he waited until all eyes were upon him. "I went to Fred's room this morning and was he surprised to see me?' "I'll bet he was, at that hour," grinned the small brother. "Hush, Bud," said his mother. "I told him I'd like to be hired, and for any amount he felt he could pay, to take him to and from his cigar store every day. I said I'd take him out evenings, too, anywhere he wanted to go;" Al was gulping his food in his haste to get the story told. XOU see, since his accident he hasn't gone out at all in the evening. He is even scared stiff to go back and forth to the cigar store in the daytime. He liked the idea. Of course he can't afford to pay me much." "I wondered about how he man ages when he gets to the store," said Al's father. "Do the custom ers just help themselves and then pay?" "Yep, most people are honest," said Al. "Fred says if he didn't have to travel through the streets he wouldn't have a care in the world." "I know how he feels," said Clare. "I used to be like that." I got up and put my head in her lap. Clare had become very dear to me. I wanted to stand between her and the rushing world. Well, Al worked at his job most of that summer. He seemed to en joy the new experience of actually doing something definite and do ing it regularly. His' evenings were occupied, too, because, as he said, "Fred found it a real treat to get out for a stroll to the band concert" The pool hall and its gang were never mentioned. But Al hadn't forgotten his debt there. He saved his money, or rather he gave it to Clare to save. One night, along about the last of August ... I well remember the day for I had taken Clare to the eye specialist and I had heard him say, "Don't give up, Clare. We may be able to do something for you yet." She was silent all the rest of the day. And I knew she was thinking of me. So . . . that night I dn remember well, HER father came in with an evening paper and his face was serious. "Have you seen this, Al?" he asked. We all wondered what the news could be that would concern Al. His father handed the pnper to him. "What is it, father?" asked Clare, and her mother paused in the kitchen doorway to listen. "Gee," exclaimed Al. "What do you know . . . The sheriff knocked over Steve's place last night and they're going to prove the gam bling there was crooked all around. Ten young guys are going to testify that they were cleaned every time they played. It was fixed so you couldn't win." "That's awfully slangy talk, JviSaz- Fnnms Anywhere, in California Any Size Send for Caulofue. Series "i" or, Comult Your Brob.i CALIFORNIA LANDS INC. 411 Htrry fcrctt ;. iv, f rmtnca. CUrfcrMi of a noc; Norton Al," said his mother. "Did they arrest Steve and Charlie?" "Sure they did," said Al."TheyVe got them in jail right now." The talk about the gambling held everyone's attention until dinner was ready. Then Al su-1 denly burst out laughing. "Say," he exclaimed. "That's v good one. Dad came in with the paper and I forgot to tell you the real news . . . I've got a job . . a real job." Would wonders never cease? It looked as though tonce Al got started working he intended to enjoy the experience. "Yep. I've been hanging around at Frcd helping him a little every day and today one of 'the cigar salesmen from a wholesale house said they were looking for a new man. Said he'd give me a letter to the head office." "Al, Al," cried Clare. "How grand!" His father and mother looked at each other. I thought I saw a glint of tears in their eyes. My heart glowed for them in their happiness. "Good old Al," I said to myself. "But Al," said Clare, and she looked so solemn we all wondered what could have sobered her so quickly. "What will Fred Pettit do with out you? How will the poor man get about?" "Ah, I was waiting for that," Al laughed. "And I've got the answer. Right this way, ladies and gentlemen . . . step right up and watch old Al pull a big sur prise." Clare beamed in anticipation . . she loved Al, as we all did. "I'm going to take the money I saved to pay Steve . . . and I'm going to send Fred to the Founda tion for a Seeing-Eye dog!" That very moment was the tinie -1 wanted most in my whole life to speak a man's language. T could only go to Al and lay my head on his knee. (The End) Menu Of the Week By Joan Andrews Did you ever think of using fresh fruit as an hors d'oeuvre? After all, there is nothing more appetizing than fresh, summer fruits. You can arrange the seg ments of fruit and the berries very attractively on an hors d'oeiAre plate. And don't forget the toothpicks. Here is a menu built around this idea: Fruit hors d'oeuvre Steamed salmon, caper sauce Browned potato puff String boani PicUed Beet relish Maple souffle Arrange on an hors d'oeuvre plate, or on individual salad plates, segments of grapefruit sprinkled with chopped mint; slices or cubes of avocado dipped in French dressing, and large, whole strawberries unhulled and sprinkled with sugar. A good caper sauce to serve over your steamed salmon is made by melting 2 tablespoons of but ter and stirring in lVi tablespoons of flour, 1 cup hot water, M tea spoon salt and a dash of cayenne. Stir constantly until the sauce boils. Just before serving stir in 1 tablespoon of butter and V cup of capers, drained. This is a delicious maple souffle recipe: Place cup of maple syrup, teaspoon salt and the whites of 4 eggs in the top of a double boiler over boiling water. Beat with a rotary egg heater until thick, and chill. Fold this mixture into 1 pint of whipping cream which has been beaten until stiff. Pour in freezing tray of electric refrigerator nr pack in ice and salt for 4 hours. Sister States WHAT DO YOU WANT TO KNOW? The size of Texas ? The distance between the most remote points in Tcxns is greater than the distance from Chicago to the Gulf of Mexico. State with fewest counties? Delaware has but three coun ties. When Amsterdam? When New York? New Amsterdam was named "New York in lfifi5. The state gov ernment was reorganized at this time also. The charter of New York City was granted April 22, IRS6. Cities named for famous men? There are 26 cities named for Madison; 23 cities named for Monroe; 18 named for Jackson; 11 with the name of Jefferson; and nine cities named for Sherman. Queen Cherry Appears In All Her Glory, Bringing Tasty Jams, Jellies j ' t, : Cherries are ripe! To the homcmaker who delights in preparing delicious jellies and jams and in baking pies and tarts, their appearance on the market is an occasion for keen delight. Hey, Kids! Learn To Be a Magician and Fool Your Friends Write for Wizardo's Bag of Tricks A ANT to be a magician VV entertain and fool your friends and relatives? Well, meet Wizardo, the Five Star master of magic, who recent ly returned from a world tour, where he studied the mysteries of Egyptian, oriental, and Chinese magic, and who is gning to teach you how to do magic! Here's a chance for everyone to adopt a new hobby and learn how 10 periorm amazing magic tricks ivius ana grown-ups, too I v 'iJ s ' v xT,Vi " CA I Just returned from India, Japan and Egypt, Wizardo is now prepared to teach many of the mystify ing tricks of magic he learned in distant lands. The figure in his right hand shows Wizardo while studying Egyptian magic. At the left, he is pictured in India. "find out how its done" by follow ing Wizardo's interesting weekly lessons. It's easy when you know how and now, for the first time, It I possible for everyone to study the carefully guarded secrets of magic! By joining Wizardo's Five Star Magic Club you will re ceive ten big weekly lessons show ing you how to perform all kinds of mystifying tricks. 'The Rabbit From the Hat," mind-reading mental telepathy, the treasured secrets of the famous Hindu mys tics, and card tricks galore are just a few of the baffling mynter iea you will learn as a member of Wizardo's club. lts a real thrill to "fool" your friends with maeic and with Wiz ardo's lessons you will soon hp able to present a complete half hour thow of amazing magical mysteries. IMAGINE the surprise of your friends when, at your next party, you calmly prot!ucoa rab bit from a borrowed hat! Or bor row a lady's ring, cause it to van ish in thin air, and thrn break open an egsc and find the ring in nide! You'll be surprised how easy these tricks are to do and how mystifying they will be to thoe who don't know the secret. r4 : J can Si N-( Everyone can join the Wizardo Magic Club there is only one re quirement. To become a W. M. C. member you must pledge yourself to secrecy nnd promise to uphold the maTiciiin's law. 'A MAGI CIAN NEVER TELLS." Hegin- PLEDGE CARD LEARN THE AGE-OLD SECRETS OF MAGIC JOIN THE FIVE STAR WIZARDO MAGIC CLUB WIZARDO, Flv. Star Wty. 620 Foliom Strict, Sn Frnciteo, Calif. Dear WIZAPDO: I am iniofcited n learning th mytftnoui tacrati of ragie and wat to become a WIZARDO MAGIC CLUB MEMBER. Enclosed you will find my iS-cent memberihip fee and a ulf-eddretsed itampad envelope. Pleeie entoll rre in the W, M. C. ad land me my mijmbertMp cfd and c&ropiera inforrr stion on the 10 BIG MAGIC LESSONS to wh'rk my membar ihip entitle ma. I promite to obty the Mercian' Law. " A MAGICIAN NEVER TELLS," end will not diicloie any of the tecrett of the W. M. C. (Pleaie PriM) Nana Street .. w City ... Sta'e Date ...... (Copyright, Far fVler) ning next week, Wizardo's first lesson in magic will appear. Each lesson will be printed in Wizardo's SECRET CODE so that only Wiz ardo Club members will be able to read their secrets. You won't want to miss any of these interesting lessons. Fill out the Pledge Card, print ed below, INCLOSE FIFTEEN CENTS MEMBERSHIP FEE and become a member today. By return mail, Wtzardo will send you your official membership card, the key to his Secret Code, and compiete information about your 10 big weekly lessons. That's all it costs, just 15c, and as a special prize award, Wizardo will mail one of his faorite tricks to the first 25 mailing in their plclge cards today! Advent of Sour Cherry Season Proves Boon To Makers of Home Jellies Delicious Pies and Tarts In Order As Fresh Fruits Arrive By Jenny Reed Home Economics Editor Queen Cherry, in all her regal splendor, Is now ripe, and ready to command the attention of the homemaker. One of the must tasty of all fruits, cherries can be used in innumerable ways in pies, tarts, sauces and, of course, in jams and jellies, as these rec ipes point out: Sour Cherry Jelly 3 cups juice 4 cup sugar I box powdered fruit pectin To prepare juice, stem (do not pit) and crush about 2',4 pounds fully ripe cherries. Add cup water, bring to a boil, and sim mer, covered, 10 minutes. If a stronger cherry flavor is desired, add a few crushed cherry pits during simmering. Place fruit in jelly cloth or bag and squeeze out juice, (rf there is a slight short age of juice, add small amount of water to pulp in jelly cloth and squeeze again.) Measure sugar into dry dish and set aside until needed. Meas ure juice into a 3 to 4 quart kettle nnd place over hottest fire. Add powdered fruit pectin, mix well, and continue stirring until mix ture comes to a hard boil. At once pour in sugar, stirring constantly. Continue stirring, bring to a FULL ROLLING BOIL, and boil hard H minute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about seven glasses. Sour Cherry and Red Raspberry Jam 3' cupt prepared fruit 4'2 cups suqar I box powdered fruit pectin Five Star As a fitting tribute to the many inexperienced brides who are RoinR forth this month, Jenny Heed has col lected 24 of her favorite re cipes. These she has had printed on strong white paper, ready to slip conveni ently into your recipe file. Twenty-four of these recipes will be mailed to you on the receipt of 25 cents in coin or stamps. While we say that these recipes are for the young cook, don't let that scare Wonderful World CORAL THIS Is a pretend journey. We're going down to the western raciflc ocean, where we will find a cluster of coral Islands and blue lagoons. Sounds lovely, doesn't it? These Islands are called Ontong Cava and they are part of the great British empire. Here the heat Is oppressive but the Bcenery is unbelievably beautiful. The chief Island In this group is Leuanina. Ships travel through a narrow channel where palm trees lean out to wave their green plumage. When travelers visit the island a canoe comes out to meet the ship. This picturesque craft car ries three natives. One bears a green coconnut in his hands, an other a pnlm leaf and the third a bowl of ashes. These island na-. tlves have a superstition that a foreign ship may bring evil spir its to their people, so the ashes and the palm leaf and the cocoa nut arc part of a little ceremony that is suppo.-cd to drive these spirits into the soa. The folingo on this il:tnd is very dense nnd comnosd mostly of mangroves, c ;siiai'ins nnd of course coroanut palm. Instead of money the natives use copra. One hundred copra will buy five sticks of tobneco. Now you want to kno, what copra Is, don't you? Copra Is the flesh of the cocoitnut dried over a frame and fire. Oil extracted from copra and used In making cand'es, and soap. What is left after the oil Is extracted Is fed to cattle. This is Jut one of the many In teresting things we see on our pretend journey. j AND now we will visit a native house. Theso shelters are rectangular in shape. Poles Hre stuck In the ground and tird to gether with rope. This rope Is made from the hufks of the cocoa nut. The roof is peaked in shape and made entirely of palm leaves which overlap so well the rain does not come In very much. Palm leaf mats line the walls and carpet the door. These same mats are used for beds and blankets. All of which sounds very attrac tive, except the pillows, they are made of wood! Coral stones are piled In the To prepare fruit, pit about 1 pound fully ripe cherries; crush thoroughly or grind. Crush about 1 quart fully ripe red raspberries. Combine fruits. Measure sugar into dry dish and set aside until needed. Meas ure prepared fruit into a 6 to 6 quart kettle, filling up last cup or fraction of cup with water if nec essary; place over hottest fire. Add powdered fruit pectin, mix welt, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring con stantly. (To reduce foaming, U teaspoon butter may be added.) Continue stirring, bring to a FULL ROLLING BOIL, and boil hard 1 minute. Remove from fire, skim, pour quickly. Paraffin hot jam at once. Makes about eight glasses. Black or Red Currant Jelly 7 cups sugar 5 cups juice 'j bottle pectin With black currants, crush about 3 pounds fully ripe fruit; add 3 cups Water. With red cur rants, crush about 4 pounds fully ripe fruit; add 1 cup water. To prepare juice, bring mixture to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bog and squeeze out juice. Measure sugar and juice Into large saucepan and mix. Bring to a boil over hottest fire and at once add pectin, stirring constant ly. Then bring to a FULL ROLL ING ROIL and boil hard min ute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about 11 glasses. Food File nwny you more experienced women you will find that Jenny Heed has included Borne recipes that are new to you, too. You will find, simple, yet appetizing ways of preparing delicious meals meats thut will leave you cool and calm and ready to enjoy these long summer evenings with your husband and friends. Mail your requests, with a self-addressed envelope to Five Star Food File, Five Star Weekly, 620 Folsom Street, San Francisco. ISLANDS middle of the floor and there you have a fire place. The natives are very lrlendly and courteous. Small boys on these Islands never complain about Sat urday night baths for they are used to bathing at least twice a day In the blue lagoon. These na tives are husky In build, many of them over six feet tall. Fourteen-year-old boys wear their hair cut close but when they are grown un and married they let their hair grow long. Little girls wear their hair long and cut it off short after they are grown up. And no little boy or girl cither is bothered with clothes until their twelfth birth day, F.vcn a pretend journey to a coral island in the western Pacific can bo fun. PAGE SEVEN I
