THE IG DUELIST
His Code of Honor Brings Re
sults Entirely Unexpected.
.Copyright, MIS, by tlm MrClura Nc-wKpa-per
Syndicate.)
Master Robert Roberts was the
brother of Miss Mabel Roberts, who
was nineteen years old, and It was
remarked by many persons that Bhe
lad rather too much dignity for that
tge, Not that a girl shouldn't have
tome dignity, quite a bit of dignity,
but unless she can thaw out when
occasion demands It rather repels a
" poung man who might otherwise fall
In love with her.
Young Roberts had not acquired
bis dignity he was born with It. He
bad been the most solemn Infant In
the state. As a boy among boys, he
bad never been known to laugh hear
tily. When his risibilities were stirred
1 smile flitted across his face, but
there was never a ha! ha! ha!
Aside from his natural dignity,
poung Roberts had a code of honor,
t was a very Btrlct code. If he stole
ipples he took care to select the poor
sat ones. If he had differences with
l boy he permitted that boy to run
instead of fight. He was scarcely ten
pears of age when he challenged a
tin peddler to a duel because the man
kissed the Roberts cook at the back
loor. lie looked upon It as taking
idvantage of a maiden in distress,
though the cook was fifty years old
md weighed 200 pounds.
The day that the honorable young
gentleman was fourteen years old he
Kent with his dignified sister Mabel
tor a spin In the auto.
The gardener was Inclined to tell
them he had heard the bridge over
Boobs creek was not safe, but their
lignlty as they drove out of the lodge
fates made him dumb.
In going a mile they met an old
borse, two cows and three hogs, but
native dignity was perfect and prop
srly maintained. Then they reached
the trap destiny had set for them.
Mr, Giles Eaton, twenty-two years
aid, of the city, but stopping for a
tew days with hia brother, decided
jn an auto drive. He turned up the
road Instead of down because his
llater-ln-law said: "About four miles
ap the road you will come to a white
louee on a hill."
"And Blmll I buy it?"
"If you have the price. It's on the
,eft hand side."
"Good! My luck has always been
left-handed."
: "You may see a girl sitting on the
veranda."
i "A homely, red-headed girl?"
"No, sir. Good looking."
"And will she raise her eyes at me
and blush?"
"If she raises her eyes to you at all
It will be to give you a look to freeze
your blood."
"But why?'-
"Because her self-imposed dignity
requires it. She has a young brother
with all the dignity of a Moaes."
"Well," said the young man, "If I
see the girl on the veranda I shan't
try to thaw her out with a smile.
Haven't time, you see. '
When he had proceeded along the
road until the whlto house on the hill
came Into view his auto suddenly
swerved into the fence. Nothing wus
broken, but when backing out, tho
machine refused to move. After
working with it for five minutes, Mr.
Eaton saw that he must crawl under
the auto to look ut aud fix, the
trouble.
, Now, to do the crawling act In a
proper manner one must remove 1i!b
coat and vest and collar and tie. If
he emerges alive he must have oil
and smut on face and hands. He must
also have a word or two to say.
Mr. Eaton was lying on his back
under the machine when the brother
and sister came up. As his auto
stood across the highway the other
had to halt. MIbs Mabel had all her
dignity with her, but something in
the situation struck her as being lu
dicrous, and she actually giggled. The
brother didn't let down beyond a smile,
and that was mostly of astonishment
that his Bister should giggle.
Mr. Eaton didn't hear the auto ap
proach, and as he worked away, of
course he said things. Why uot? He
aid them to himself and not to the
public No couple or any other num
ber had any right to come sneaking
up to overhear things meant for a
private car.
Master Robert sat like a grave
stone. Miss Mabel smiled and turned
her head away. Bhe kept seeing more
and more humor In the situation.
It was Master .Robert who at
length got down and tapped the feet
sticking out and said: "Sir, come
out!"
"Who in the devil is ft?" was de
manded. "Sir, you are no gentleman!"
"Who could be, lying on his back
under a darned old auto!"
"Sir, we desire to proceed, but you
block the highway."
"Oh ah! Why didn't you say
so?"
And the coatless, vestleBS, capless
and cufflcsg young man came crawl
ing out to exhibit himself. Then, in
an absent sort of way, as if he had
been hired to lift the state of Rhode
Island, he gave his auto a slew and
cleared the road. He noted the dig
nified face of the boy, and he thought
he noted signs of quiet merriment on
the part of the young lady. For five
minutes he looked after them, and
was too perturbed to keep track ot
the number of times be kicked himself.
Two hours after be reuched tne
house ol his brother, Mr. Eaton re
ceived a culler, It was Robert Rob
erts, "Sir," he began, "I'm Informed that
your numo is Mr. Eaton."
"Thut Is correct."
"You were under your auto on the
road when MIbs Roberts, my sister,
drove up with me."
"I was."
"And you made use of strong lan
guage, sir very strong."
"It was a time for strong language.
Did you ever try for It?"
"I never did, Blr. There is never a
timo when a gentleman should use
strong language in the presence of a
lady."
"But If unaware of her presence?
That Is gome excuse, sir."
"That is some excuse, sir, but not
enough. I think I shall send a friend
to you."
"To arrange a duel?"
"Yes, sir."
"Mr. Eaton would have laughed
loud and long, but there was that in
the lad's look to show that he was
In deadly earnest, absurd as it might
appear to others.
"I might apologize," was mused
after a moment.
"Two apologies, sir one to me
here and now, and the other to my
sister."
"Consider my apology made to you,
and torrtorrow I will call at the house
and muke the other."
"Very good, sir. I am glad the af
fair has been settled without blood
shed." The young chevalier stalked off,
leaving Mr. Eaton very happy. He
was to secure an introduction to the
sister, which was above all things else
he wished for.
"Does your honor demand that you
call there?" asked his sister-in-law.
"Why?"
"Because that girl will make you
think you are an lclclo in about a
minute and a half."
"But I think she saw the funny side
of the situation."
"Then you've got another think com
ing to you."
Brother and sister were sitting on
the veranda as Mr. Eaton drove up
noxt day. MIbs Mabel had been told
of the call and the apologies demand
ed, and w hat she was most surprised
about was the sensible way that Mr.
Eaton had taken the matter. He must
have been laughing Inwardly all the
time at the young hotspur, but he
had let him down very easy.
When Master Robert had made the
Introduction he went away to the
other end of the veranda, and the
apologist said: "I have come to beg
your pardon for my language yester
day." "But you were under your auto, you
know," she smiled.
"I can't recall jUBt what I said,
but"
"We will say the occasion Justified
them. You are now out of my debt,
and I find that I am in yours."
"How is that?"
"You must have realized that my
little brother is a Don Quixote."
"Rather that way," was laughed.
"He has got both a high and ab
surd Bcnso of honor."
'It Is no great fault, and as he
grows older he will see things differ
ently." From this they branched off into
a general talk, and at the end of 30
minutes, when the apologist took his
leave ha was Invited to call again.
"Well, did you have an Ice-water
bath?" asked his Bister-in-law.
"Say, Sully, she's the nicest ever!"
waa the fervid reply.
"But, oh, that dignity!"
"Only just enough to make a book
agent Jump the fence. I shall fall in
love. I Bholl marry. We shall out
turtle tho turtle doves."-
And months and months later It was
Robert Roberts who reached out his
hand and said: "Glad you are to be
my brother-in-law, but I may have to
challenge you some time again!"
Novel Craft
In the harbor of Port Weller, the
Ontario entrance of the Welland ship
canal, says the Engineering News, the
surveying staff use a flat-bottomed
boat that can lift Itself clear of the
water. It Is a drill boat or sounding
scow, of catamaran model, built parti
cularly for the work of finding the
elevation of the rock that underlies
the bottom of the river. In order to
have a steady platform on which to
work during rough weather, the sur
veyors had the scow made with a Blot
at each corner through which a very
heavy spud or poBt can be raised or
lowered. The lifting mechanism con
sists of a wheel on top ot each post,
over which a wire cable passes from
the side of the scow to an individual
engine. When the scow heaves and
sways in the water too much, work
men start the four engines, and pres
ently the scow is Btandlng firm, with
its four stout legs on the bottom of the
river.
Cause and Effect.
Smiley You know that wife mur
derer who was to have been electro
cuted next week?
Groaning Yes. What of him?
Smiley He robbed the machine of
a victim, all right.
Groaning Case of suicide, eh?
Smiley Nothing of the kind. He
read one of my Jokes in yesterday's
paper and was tickled to death.
Expert,
Mrs. Hitherto Have you an experi
enced maid?
The Employment Agent I can send
you one who's had so much experi
ence she can break steel enamel pic
nic diahes. Puck.
BEST DIET FOR CHILD
ADVICE OF SPECIALISTS OF BU
REAU AT WASHINGTON,
Preparations of Meat, Floh, Eggs, and
Meat Substitutes Recommended
Almost Innumerable Variety
of Stews Is Possible.
The following directions for the use
of meat, Huh, eggs, and meat substi
tutes in the diet of a child three to
six years of age are taken from Farm
ers' Bulletin No, 717, "Food for Young
Children," prepared by specialists of
the office of home economics, United
States department of agriculture.
Drolling and roasting are the best
methods of preparing tender mcnt.
Tough meat should bo stewed or pre
pared in a flreloBs cooker, or first
chopped and then broiled. It Is very
Important to teach the very young
child to chew meat properly.
Fried meats, particularly those
which are pan fried or cooked in a
small amount of fat, should not be
given to young children. One reason
for this Is that they are likely to be
overcooked and tough, at least on the
outside, and so are likely not to be
properly chewed and to be swallowed
in large piecos. Another reason is
that the fat used in frying and also
that which tries out of the meat is
likely to be scorched and changed in
composition. When this is the case,
it is almost certain to bo harmful.
Some recipes for cooking meat for
children follow:
Many cuts of meat too tough to be
broiled whole may be prepared very
satisfactorily by being chopped, salt
ed and broiled. Allow about one-half
teaspoonful of salt to a pound of meat.
For very little children the meat
should be scraped instead of being
chopped, for in this way the connec
tive tissue is taken out. An egg or a
little milk may also be added. The
most important point is careful han
dling, for If the meat Is pressed to
gether it becomes tough and hard. If
a wire broiler is used, the cakes
should not be squeezed between the
two sides. To avoid this, lay them
on top of the broiler and turn them
with a knife ar.d fork.
Stews made out of meat and veget
ables offer a very great variety of
dishes good in themselves and good
Ideal Dinner for Child Lamb Chop,
Baked Potato, Spinach (Cut Fine),
Rice and Milk, Bread and Butter.
also because they encourage the eat
ing of bread. The meat used should,
of course, be in good condition but
need not be from a tender cut. The
lower-priced cuts may be used with
good results, provided they are made
tender by long, slow cooking. Any
vegetahlo may be added, Including the
tougher parts of lettuce, and the
leaves of celery. Rice, barley, maca
roni, or even crusts of Btale bread may
be used in the stow to give variety.
A stew containing a little meat, with
one or mere vegetables, and a cereal
comes near to supplying all the need
ed fooila, other than milk.
Cut tho meat into small pieces,
cover with boiling water, boil for five
minutes, and then cook at a lower
temperature until the meat Is tender.
This will require about three hours
on the stove or five hours in the fire
less cooker. Add carrots, turnips,
onions, pepper and salt during the
last hoi!r of cooking, and the potatoes
20 minutes before serving. Thicken
v.-lth tho flcur diluted with cold water.
If tho dlr.h Is made in the tireless
cooker, tho mixture must be reheated
when tho vegetables are put in.
There Is much to bo said in favor of
keeping a soup pot on the stove all
tho time, provldel great care la taken
not to allow the contents to grow
stale. Into this pot can go clean por
tions of unccoked food and also clean
foods left from the table, Buoh as
meat, milk, mashed potatoes or other
vegetables, crusts, cold cereal mushes,
and even fruits. Soups made from
such materials may not have great
nutritive value, but, like those made
out of materials bought for the pur
pose, they encourage the use of a
large amount of bread, particularly If
carefully seasoned.
Chicken or turkey can be used for
variety in children's diets. It is palat
able stewed and served with rice. If
roast chicken is used, select portions
which are tender. It is well not to
give a young child either highly sea
soned stuffing (dressing) or rich
gravy.
The use of cured fish, fresh fish and
oysters in stews has been spoken of
above. Boiled or stewed fish is also
good for variety.
Eggs are especially useful food for
young children. The chief point to
remember In preparing them for chil
dren is that they must not be over
cooked or they are likely to cause in
digestion, as experience has shown.
Everyone knows how the heat ol cook
ing hardens the egg, and it is easy to
understand why the digestive Juices
might have difficulty in penetrating
such hard substance as the white ot
a bard-boiled egg. Overcooked yolks
also thought to be hard to digest.
However, when eggs are cooked la the
shell, the heat reaches the white be
fore It does the yolk, and so there is
more danger of the white being over
cooked than of the yolk. The best
ways of sorving eggs for children are
poached, soft-boiled, or coddled,
though they may be scrambled for a
change if one is careful not to scorch
the fat us?d or to overcook the egg.
One of the most s ' factory ways
of cooking eggs is by coddling and is
done as follows: Allow a cupful of
wator to each egg, bring the water to
the boiling point, remove it from the
fire, put in the eggs, cover the diBh
closely, and leava the eggs in the wa
ter for about seven minutes.
Milk and eggs, as stated above, are
common meat substitutes. Among
vegetable foods, dried beanB, peas,
lentils, and cowpeas, which are often
classed together and called legumes,
are the best substitutes for meat in
the diet of older people, chiefly be
cause they have large amounts ot
nitrogen needed for muscle building.
In this respect they have some advan
tage, though not a great one, over
cereals. Beans and tho other legumes
are not to be recommended for young
children except when milk, meat, eggs,
fish, and poultry are not to be ob
tained. When used they should be
cooked until they are reduced to a
mush. Since the skins are likely to
be tough, It Is well to put the cooked
legumes through a sieve.
PERFECTION IN THE KITCHEN
One Secret of Successful Cooking Is
Having Proper Materials With
Which to Work.
Most housekeepers have wondered
at times why there is "a touch" about
the best hotel cooking that amateurs
can seldom get. It is not because the
materials are superior or the recipes
exclusive; home cooking can be better
than hotel cooking so far as that Is
concerned. It is partly due to the
very simple factor of heat and cold.
In the hotel kitchen everything is hot
that should be hot, and everything
that should be cold is just off the ice.
The home kitchen may not be provid
ed with huge refrigerators, 'warming
tanks, and plate racks heated by
steam, but that Is no reason for not
being up to date. Enamel double boil
ers, an enameled bain-marie, even an
enameled saucepan or frying-pan or
baking dish set in the top of a ket
tle fit boiling water, will keep any sort
of dish hot without its being dried or
scorched. And they are far easier to
keep clean than the elaborate copper
and nickel -fittings of tho hotel.
The other thing in which the chet
is apt to be superior is In the use of
complex flavors in soups and sauces,
and here again his creations can be ri
valed with enameled soup-kettles and
double boilers. The one thing that
even some good cooks need to learn is
that the longer and slower the process
of blending flavors the more perfect is
the blend.
"HODGE-PODGE" ECONOMICAL
Can Be Fashioned From Any Scraps
the Larder Affords and Makes a
Most Satisfactory Meal.
Having to live as cheaply as possi
ble on account of the war, we have
invented a "hodge-podge." It is made
of any scraps the larder affords. Veg
etable hodge-podge is one of the best,
and gives the idea for all. Take a
baking dish, put in a layer of flnely-cut-up
bread (crusts of cold toast is
all right), next a layer of cold boiled
macaroni with tomato sauce (rice
will do as well) then cold boiled cab
bage, cauliflower or parsnips, or, in
fact any cold vegetable, and a layer
of cold potatoes; salt and pepper. Add
a few spoonfuls of gravy, if on hand.
Repeat layer until dish is full; grate
dry cheese generously on top. If not
quite moist, add a little water. Put
brown bread crumbs on top and heat
thoroughly in the oven. It is surpris
ingly good, and makes a most satis
factory meal. Woman's Home Com
panion.
Boiled Pork and Chill 8auce.
Prepare the chill sauce before cook
ing the meat arid in a goodly quan
tity, as it will keep for a considerable
time; or use chill sauce already pre
pared and bottled. The cultlets, taken
from the leg of fresh pork, should be
about halt an inch in thickness. Place
them between the bars ot a double
gridiron over a moderate fire, cook for
about 20 minutes; when done place
them on a hot dish, sprinkle over a
little salt and pepper, put a little but
ter over them and serve with the
chill sauce in a boat.
Buckwheat Cakes.
To one and a halt pints ot pure
buckwheat flour add halt cupful ot
white flour and cornmeal, three heap
ing teaspoonfuls ot baking powder,
one teaspoonful ot salt, one table
spoonful of brown sugar or molasses.
Sift all the dry Ingredients together
and add a pint of milk or water, or
sufficient to form a smooth batter
that will pour easily (not too thin)
from a pitcher.
Oysters In Sauerkraut.
Place in a taking dish alternately
layers of cooked sauerkraut and oy
Bters, starting and finishing with the
sauerkraut. On top place a few strips
ot fat bacon. Place in a hot oven for
about half an hour, or until heated
through, and serve at once.
Changing Pillow Cases,
In putting on fresh pillow cases,
start the pillow into the case, then,
holding It to you press against the
wall, and the pillow will slip In easily,
filling the corners.
BRIGHT STAR0FFILMD0M
Is-' - I
y mmmmmmM
i
Miss Blllle Burke.
Start of "Gloria's Romance," the
new motion picture novel from the
pen of Mr. and Mrs. Rupert Hughes,
and reputed to be one of the highest
paid actresses of the day.
A Gift Suggestion
A petticoat ruffle makes a pretty and
nnusual gift for the birthday of a
friend. Now that skirts are so vol
uminous most girls are reveling in fluf
fy ruffles to their heart's content. If
you do not care to embroider the
scalloping, which Jb really the tedious
part of embroidering a petticoat, have
rather large shallow scallops piqueted
on batiste, nainsook or handkerchief
linen.
You can then put a trifle more time
on embroidoring with a skeleton stitch
ery a pretty design that will fit partly
into the scallops. The ruffle is then
mounted on a beading of val lace or
fine embroidery and ribbon is run
through and tied in a bow at the front
side.
The flounce should be made quite
wide, at least two yards and a half,
so that when it is to be attached to
the old petticoat or a new one it will
be wide enough to compare favorably
with the full skirts now in vogue.
Pointed Paragraphs.
Sometimes the up-to-date maid is
merely made up.
Many a wife is a martyr to her hus
band's dyspepsia.
There's no fool like an old fool who
marries a young fool.
The divorce court Judge plays short
stop in the matrimonial field.
The homelier a girl is the fewer
temptations Bhe has to dodge.
It's easy to be popular if you have
money and ore willing to spend it.
Children's Knowledge of Sources
Is Sadly Limited
By SIDONIE MATZNER GRUENBERG
Mothers planned to take turns In conducting the children of the schools
through business and Industrial plants.
A CITY bred boy of some seven
years was taken to the country
or the good ot his health. Dur
ing his first breakfast In the new sur
roundings he was asked whether he
wished any milk.
"What kind of milk do you use?" he
asked, as he had heard visitors ask his
mother at home.
"Why, cow's milk, of course," was
the uncomprehending reply of the na
tive disponser of good things to eat.
"Then I don't want any, thank you,"
said Jimnile. "We use only Anderson's
milk."
This was considered very funny at
the time, and the story was told to all
who would stay long enough to listen.
Incidentally, Jimmie learned a great
deal about cows that ho one had ever
considered it necessary to teach him.
And he learned something about the
sources of milk, and about how it
comes to present itself in bottles at
the front step every morning.
As business and industry become
better organized, our children seem to
have less and less opportunity to be
come acquainted with the various ele
ments that make up what Charles Ed
ward Russell calls "the heart of the
nation" the activities and processes
cpon which we depend for the things
and materials we use in our daily live.
Wf ..i..
Man Must Live in the
Present Not Past.
By Rev. W. H. Bsrraclough
It Is of the utmost importance
to the man who would help his
fellow man that he live In the
present; that he keep In touch
with his own ago. It is possible
for us to live too much In tho
past.
The ages that aro gone have
made their contribution to the
world's development, to Its sum
of knowledge; but we are wast
ing time, if our study of arche
ology does not assist us in the
solving of present day problems.
We belong to today, nnd if
wo are to exert any influence
upon it we must sympathize
with its needs and catch its
spirit of progress and throw
ourselves Into Its activities, that
we may share its achievements.
Pretty Tea Cloth.
Something new in a cover for the
tea table is sure to he welcome. The
pretty new cover referred to is made
ot a loose basket-weave cloth almost
like a heavy scrim. Through this
cloth at Intervals of, four inches are
drawn threads to make four-Inch
squares, The squares which border
the edge are filled in the corners with
a design of a small teapot outlined
against a background of solid cross
stitch in delft blue. Along each side
cross-stitched letters are used in
words inviting one to a cup of tea.
The edge Is finished with button
holing, double overcasting or a small
picoted crocheted edge In the blue.
Pearl 5,000,000 Years
Old Found by Student
birCrtrirCt-irlrlrlrtrtrt
A pearl estimated to have been
formed 5,000,000 years ago and said to
be the oldest specimen of its kind in
the world, was found by Stanley C.
Herold, a Stanford student, six months
ago. The pearl will be presented to
the Stanford museum.
According to university authorities,
the pearl is of little value as a gem,
but the oyster in which it was found
originated, they said, probably In the
Paleozoic period, but which they have
credited to the Eocenech.
"We have no record," said Herold,
"of pearls having been formed before
the time this one was created. It re
tains considerable luster, and when
thoroughly polished will regain more,
but its 5,000,000 years of existence has
taken out about 50 per cent of its lus
ter. "At the time this pearl was made the
dinosaur, mastodon and saber-toothed
tiger were in existence."
A Pretty Collar Device.
A pretty collar noted on an after
noon dress was shaped from a strip
of soft ribbon or silk, sewed to the
waist at the back; It passed then
across the bare throat above the open
front, and was clasped there under a
fancy buckle.
And in a way this is quite as true of
the country child as it is of the city
, child. The former accumulates a great
deal of first hand knowledge about
raising garden truck and crops and
farm animals, but the dishes and the
table ware, the stationery and the
hardware, most of the clothing and
the house furnishings come to him
from nowhere in particular, by way ot
the parcels post or express, or at best
by way of the "general store."
The child in the city needs to know
more about the farm than he can learn
from books and pictures; and the child
In the country needs to know more
about factories than he can read in a
magazine.
In one western town a group of fath
ers planned to take turns in conduct
ing the children of the schools through
the business and industrial plants.
In an eastern city the mothers of the
children of a school made a similar
arrangement.
There is an opportunity here for
parents to do valuable supplementary
work for their children in co-operation
with the schools and with the other
Institutions of the community. To
learn In the course ot a few years
all that is Involved In a pair of shoe
as a product of human labor Is a liber
alizing experience for any child.