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