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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 3, 1936)
Eyes For The Dark J IHK STOKY OF A IXX; By Paula THIS is the itory or Kiida, a Seeing Eye dog. Hilda tails har own story, iusr as she ramambars it. Aftar the days of har training in the Seeing-Eye Foundatior she bacama tha "ayas in the darl" for a young blind girl named Clara. Clara's older brother Al, a friendly ne'er-do-well, took Hilda to a pool-hall where ha owed a gambling debt. Tha owrteri, Charlie and Steve, took Hilda and chained her in a dark cellar. Their plan was to hold her pris oner until Al raised the money he owed. Al came back later and ha and Hilda managed to escape. After reoching home, where Clare was mora than anx iously waiting 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, Frod 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 seld. "Sort of a "Seeing-Eye dog, eh?" CHAPTER 13 AL CAME home the next eve nine;, triumphant I knew from his lisrht step ( on the stair that he had been successful. Al never walked so sprightly . . he usually strolled in and nut of the house. "What luck T" cried Clare. "Swell . . . (treat! 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. VOU see, since his accident J 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," aid 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 wmiHn'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 aid, "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 paper 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, Fnnms Anwhert in California Any Sizt Send for Caulogut. Strm ' or. Consult Your Broke CeUVOKNlA LANDS DfC Norton Al, said his mother. "Did they arrest Steve and Charlie?" "Sure they did," said AI."TheyVe ot them in jail ripht now." The talk about the vamblinp held everyone's attention until dinner was ready. Then Al v denly burst out laughing. "Say," he exclaimed. "That's r good one. Dud came In with the paper and I forgot to tell you thf real news . . . I've got a job . . . a real job." Would wonders never cease? It looked as though once Al got started working he intended to enjoy the experience. "Yep. lve been hanging around at Fred's helping him a little every day and today one of the cigar salesmen from a who'epnle 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 A1,H I said to myself. "But Alt" 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 gaiting 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 time I wanted most in my whole life to speak a man's language. I 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 hora doei.re plate. And don't forget the toothpicks. Here is a menu built around this idea: Fruit hors d'otuvr Stamd salmon, caper iauc Browned potato putt String beam Pickled Beet roliih Maple louffle 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 tablespoons of flour, 1 cup hot water, tea spoon salt and a dash of cayenne. Stir constantly until the sauce boils. Just before serving stir in 1 tablespoon of butter and cup of capers, drained. This is a delicious maple souffle recipe: Place cup of maple syrup, U teaspoon salt and the whites of 4 eggs in the top of a double boiler over boiling water. Beat with a rotary egg beater until thick, and chill. Fold thia mixture into 1 pint of whipping cream which. has been beaten until stiff. Pour in freezing tray of electric refrigerator or 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 Texas 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 1665. The state gov ernment was reorganized at this time also; The charter of New York City was granted April 22. 1686. 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 &k A" ...J Cherries are ripe! To the homemaker 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 WANT to be a magician 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 g"ing to teach you how to do magic! Here's a chance for everyone to adopt a new hobby and learn how to perform amazing magic tricks. Kids and grown-ups, too can 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 flrst time, it is possible for everyone to study the carefully guarded secrets of magic I 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 myster ies you will leam as a member of Wizardo's club. It's a real thrill to "fool" your friends with magic and with Wiz ardo's lessons you will soon be able to present a complete half hour show of amazing magical mysteries. IMAGINE the surprise of your friends when, at your next party, you calmly produce a rab bit from a borrowed hat! Or bor row a lady's ring, caute it to van ish in thin air, and then break open an egg and find the ring in side! You II be surprised how easy these tricks are to do and how mystifying they will be to thope who don't know the secret. J aW fx - A;t7-;V Everyone can join the Wizardo Mngic Club there is only one re quirement. To become a W. M. C. member you must pledge yourself to secrecy and promise to uphold the magician's hw, "A MAGI CIAN NEVER TELLS." Begin- LEDGE CARD LEARN THE AGE-OLD SECRETS OF MAGIC JOIN THE FIVE STAR WIZARDO MAGIC CLUB WIZARDO. Fi. Star Weekly. 620 Follom Sfraaf, Saa Frenelse., Calif. Dear WIZARDO: I am interested la learning, tha mysterious secrets of magic and want to become a WIZARDO MAGIC CLU1 MEMBER. Enclosed yea will find my It-cent membership fee and a self-addressed stamped envelope. Please enroll me in the W. M. C. and sand me my membership cerd end complete information on tha 10 BIG MAGIC LESSONS to which my member ship entitles me. I promise to obey the Magicians' Law, " VMAGICIAN NEVER TELLS." and will net disclose any ef tfta secrets at tha W. M. C. ' ( Picas Print) Street , , , City State Deta (Copyright, 1936. Fas, fuller) 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, Wizardo will send you your official membership card, the key to his Secret Code, and complete Information about your 10 big weekly lessons. That's all it coats, just 13c, and as a special prise award, Wizardo will mail one of his favorite tric!ts to the first 25 ma'ling in their ple-lge 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 Read Horn Economics Editor Queen Cherry, in all her regal splendor, la now ripe, and ready to command the attention of the homemaker. One of the moot tasty of all fruits, cherries can be used in innumerable ways in pies, tarts, sauces and, of course, in jama and jellies, as these rec ipes point out: Sour Cherry Jelly 3 cups uiico 4 cups sugar I boa powdered fruit pectin To prepare juice, stem (do not pit) and crush about 2M pounds fully ripe cherries. Add H cup water, bring to a boil, and sinv 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. (If 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 and 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 3'2 cups prepared fruit 4' cups suger I box powdered fruit pectin Five Star As a fitting tribute to the many inexperienced brides who are going forth thia month, Jenny Reed 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 26 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 Pacific ocean, where wa will find a cluster of coral Islanda and blue lagoons. Sounds lovely, doesn't it! These Islands are called Ontong Gava and they are part of the great British empire. Here the heat is oppressive but the scenery 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 cocoamit in his' hands, an other a palm leaf and the third a bowl of ashes. These island na-. tives 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 are part of a little ceremony that is supnored to drive these spirits into the sea. The foliago on thia l:l:iml la very dense and comooserl mostly of mangroves, r-suarinas end of course cocoanut palm. Instead of money the natives use copra. One hundred copra will buy five sticks of tobacco. Now you want to kno, what copra Is, don't you T Copra Is the flesh of the co-onnut dried over a frame and fire. Oil Is extracted from copra and useH in making candles, and soap. What is left after the nil Is extracted Is fed to cattle. This Is Just one of the many In teresting things we see on our pretend Journey. AND now we will visit a native house. These shelters are rectangular In shape. Poles ire stuck In the ground and tied to gether with rope. This rope is made from the husks 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 floor. These same mats are used for beds and blankets. All of which sounds very attrac tive, except tha pillows, they are made of wood I 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 well, and continue stirring until mixture comes to a hard boil. At once pour In sugar, stirring con stantly. (To reduce foaming, Si 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 suger 5 cups fuice '2 bottle pectin With black currants, crush about 3 pounds fully ripe fruit; add 8 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 bag 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 BOIL and boil hard M min ute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about 11 glasses. Food File away you more experienced women you will find that Jenny Reed has included some recipes that are new to you, too. You will find, simple, yet appetizing ways of preparing delicious meals meals that 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 lira place. The natives are very friendly 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 aix 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 either is bothered with clothes until their twelfth birth day. Even a pretend journey to a coral island in the western Pacific can he fun. 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