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About The Beaverton review. (Beaverton, Washington County, Or.) 192?-1941 | View Entire Issue (July 1, 1927)
THE BEAVERTON REVIEW m ..... 11IVIMI I.il » ........... :0 B P P toddy's ^ £jy/AARY GkAHAM BONNER By MARGARET TURNBULL COOLER Copy rig hi. l i t i , hr M « r « a n t TurnbulL WHU a»rvtou . C H A P T E R *— X 23 IV — Continued •'Mr». Dahlia has been separated frmii 1 1 1 « for some >«ara. Hy mutual agreement all« uhh I li«r niMlil«ii nani«, t>ut we'»« never b«*en divorced," Claude explained. Imren's liropa drew together, hut I n * fur« In* could a|M*nli I ’laiiih* had sllp|H*d lila haml through Mary's arm ami brought h«r forward. "Ami lily daugh- far. Mary Dabbs," Clauds continued with pride. "You kn«w h«r, of coura«, a* Mary Johiialon." "Ju at an," l*orvn ltangeley'a cold anilla look In lha »hide parly, aa h« asked: "Ami III« rraann for tlila lltlla fatuity partyT You aaa, I only ex po«* ted to m««t you, l>al»ha, ami talk bualuaaa, ao I am a little surprised " "N aturally," Claude agreed, "hut aa you «ear« coming, we thought—" Ned Interrupted. "It'a rut her up to mo to explain, Father. You aee, I wiint to marry Claud« Dabbs' daugli- tar." " I telegraphed you laat night," I'olly aald, i|Ul«tly, "to rout« at ouce. You aee, 1.0ran. I had never met your eon, an d naturally 1 wlahed to he aa •ured —“ “Oh quite," Loren a greet 1 haatlly, hla color eotulng buck grndiialty. Then the red headed beauty hail not given him entirely «way, It would have been awkwurd, raped ally In view of hla relatione with Claude. "T he hoy'a of ago, ao my ronaont la hardly necea aary. I Congratulate you, Ned. on your rholce," aud he bent over the abrliiklng Mary'a hand, ami klaaed It. "Thanka, l>ad." and for the tlrat time lu many montha Ned'a baud and hla father'« met In a hearty clasp "And now.” Ned turned to luterpoae between I'olly and her daughter, "won't you allow Mary and me to leave you! Yo«a ran dlaruaa ua ao much more thoroughly, when wa are gone," he aald, entiling at I'olly. Ila put hla arm about Mary, who a a a clinging to Clauile'a hand, and ewrpt her from her father'a graap and through the door Into Claude'« bedroom, «aylng, "Your hat'« In here. Mury." lie rlo«ed the door and took her hat frurn the bed. "1’ut It on. darling, aud not a word until we'ra clear.” Mary tuerhnulrally put on the hat. looked at lirraelf In the glnaa and was whlakrd out Into the hall, hurried to the elevator, and found beraelf bring piloted to a gondola hy a tall young tuan who laughed down at her and treated all the real of lha world aa moving ahadowa. lie «looped lo lo o k under Mary'a bat and the amlla died out. "T h at eort of an engagement will never hold me," Mary aald quietly, meeting hla eyes. "It wax very clev* •rly done, but I can really break It, •ud I will." lu the alienee that followed thla re mark. ahe cuuld hear Ned '« heart beat ing hard anil fu«L "1'hen the Idle ap prentice hnau't wou the maater'e daughter?" “No." The little word «rented to echo about them, although ahe aald It an low. 'T h a t aettlea — everything," Ned epoke alowly. "I'll go, tomorrow. Y'ou needn't be afraid." he added, "ao atop •baking." "You can't go. Father'« fond of you." "Yea. I’m fond of Claude Dabha, too, but ha'll hav« to get along without pie. lie haa you. Ha won't care.” Ned reached In hla pocket mechan ically for a cigarette. Mary wlahed •he could keep from looking at hla mouth. What waa there about It? He waa actually turning to a|M>ak to the gondolier, when Mary at»p|ied him. They were nearing the fatal bridge •ml ahe knew now why ahe couldn't help Imiklng at hla mouth. It waa be- cuuae, warm, curving and grneroua, aa It wna now, It waa «Imped like lairen ltangeley'a. If Ned were thwurtedand dleappolntrd. and denied, It might lie come In time the «nine atrnlght, hard, leun line thut Ida father's mouth hud become. The thought« were unbear able. "Ned,” whlapcred Mnry, "we might try It— until Father aud Mother muke up their minda." Ned huiked at Mnry with positive dislike. “That's Mrs. Johnston'« daugli ter speaking.'' he said coldly. “I'm In love with Claude's.” "It's Mnry Hnlihs who Is giving you a chance,” ahe told him with spirit. "M ary Johnston would throw you over like t h a t !” “She snnp|ied her lingers In an airy gesture. “So mnke up ybur mind, Loren ltangeley'a son, for the offer will he withdrawn In a moment. Why Should I,” ahe asked of blue sen and sky, "Jump for Joy at the chance of marrying Ned Itnngeley, when It cornea to that?” Neither sea nor aky answered, but Ned did. "Done I" and his bund pressed hers. Loren Itnngeley, after gravely dla- cusalng Ills b u s in e ss with Clnude, though uneasily conscious of I'olly sitting nenrhy, took Ills departure, lie fore he left, Claude had told him that Ned was to he his partner and per sonal representative, and Loren had expressed the hope that Ned, who ns ho said, "had fallen on Ills feet," would appreciate his good luck. Ho was content, lie aald, to leave the hoy In good hands. When he had gone, Tolly rose. “B etter wait for the children,” Claude suggested. "Why not dine here, Polly? We could all have din ner together quietly, qnd discuss Mary'" plans for the fitt*re, and make our arrangements for her.” Polly atoml Irresolutely looking down at the Grand cntinl, Just ns her dnlighter had done that nfternoon, op pressed hy the tumult of tier thoughts. "I want you to know, Clnude, that It wasn't the money—your money. It was Mnry alone Ihnl brought mo here today, You may not liallava that, but It'« trua." "Why, Jlmlny, I knew It, Polly. No need for you to tell me that." "I can get aloug," ahe told him, "on what I'va left. es|>eclally If I lire over here. I in what you Ilka fur Mury, but leave me out." "How enn 1 ?'' Clnude naked. "Mary will want you, and I'll waut you to stay with Mury, whatever liar plana ara, until aha marries Ned. I'll keep away aa far aa I ran. Ynull have to let mu play around with Mury a little, hut I won't bothor you. Of course, you can and will live where you like Hut I think Mury will want you near her." Polly sank Into the chair at the win d«w and played with her gloves. "Mury I" ahe murmured. "W hat's my life going lo tie like, without Mary.” Clnude looked down al her pitying ly. "W ell, you're going to huve her for a m ile while yet. Your raae Isn't nearly aa hud as mine, I'olly. Mary won't want me lo help buy her trous seau, but she will want you.” He paused a moment and aald, diffidently, "Y'ou will help me out with that - and some other things, won't you? You've no Idea. I'olly, how I've been hoping you'd take charge of the money and—“ "Spend It," I’olly snapped. Mamie nodded. Ills fare, turned toward her lu the faint twilight, looked "Thanka, Dad," and for tha First Tlnva In Many Montha Nad's Hand and Hla Father's Mat strangely pleased. "By Jlm ln y! It would I n * great to see some of It go for things women like.” I’olly alured out over the water and waa silent for awhile. "You’re rather wonderful. Clnude Dabbs. 1 don't know that I quite taae II In." C. U. Pubba moved uneasily. "Oh, I've Juat gone along," he told her, "doing what came uppermost. It's you that are the wonder, I'olly. Look what you've made of yourself—and Mary. Though." he alghed, “I haven't hardly forgiven you yet for keeping Mnry to yourself." I'olly rose. ''P o u t, Clnude, you cuu't understand.” "Think I do." Claude told her. fnc Ing her. "I'v e given u lot of time to thinking thnt out. and It came over me with a flash, I'olly, that In your place 1 would have done the aume thing. What did you know about me?*' "O r you of m #r' "W ell," said C. M„ "It happened that way. and we acted each according to our n atu res; but If 1 can mnke Mnry happy, and buy you both some pretty things now, thut's something." I'olly looked at him In slow niiinze- rnent. Before her his life seemed to spread out. He had tolled und grown rich, unspoiled. Clnude was neither meek nor humble. He was wholly master of himself. Kven while she detei’hilned never to nsk the Inevitable Harry had been playing ao hard all day that he wus actually aud really ready for bedtime to come. <1 neat Ion, alia heard It coming from her Everyone that day had felt the heat owu lip«. and probably all the Other tittle boys "In all these years, there must hava had felt Just as Hurry had. bean aorna women—" Hut not until the time to leave the "You «polled my taste for Juat wom playground did tlis game end. en," Claude answered, brusquely, "and Ho, In the smallest little minute I hadn't much tint« then, though I own—I missed ’em. 1 had a wrhola you ever knew, he went sound, sound lot to look after. T«dl you about It, asleep. Hut In his sleep he was Just as hot aome day, I’olly, If y«Ai rare to hear." I'olly nodded. Hhe became aware as aver, and be could sUil not slop that Claude waa regarding her humor- playing from pride. The game was never-ending. It oualy. . "You'll notice," he said, aa «he seemed to him, until suddenly one of looked up at him Inquiringly, “I his playmates saw a beautiful fairy, dressed In cool silver and green, car haven't asked how many men?" Polly laughed. "They didn't count. rying a wand o f green with sliver stars, and on her head was a crown 1 had Mury." Claude luughed, too. "W ell, you made of green with silver stars, too. "L ittle boys," said the fairy, “you won't have her all to yourself, Polly, now that Ned's come Into the story. are all so hot and so tired, and not You'd hatter try to Ilka hltn. lie 's a one of you will dare admit It. "But I will see thnt you all get fine nice boy, though hla ways are aud and cool. We are planning to take den." "I don't like hla sudden ways,” com- a trip today, and we want ull you lit plained I'olly. "Ilow dure he say he's tle boys 1« come, too." engaged to Mary I" They all Just scampered along after Ciuudn's alow amlla stopped her. "I the beautiful fairy, and she led them down to lh« little creek behind the gueaa Mary knows.'* I'olly looked at him, half angrily. pluyground. "W ere you playing for this?" There they found lots and lots of “Oh, Jlm lny, n o !" Claude gave a other beautiful fairies, all wearing quick look at her. “I wanted the girl their coolest gowns of green and sil to myself a little while, but I know ver. better than to Interfere with young Alt the little fairies cried out to the people when their rnluds are made small boys and aald; up.” "Welcome," In chorus. Then suddenly I'olly realized. "Haa And the little boys cried back: — has she said anything to you about "Welcome, many times, lovely fair —when?" ies, we are beginning to get cool now, "No, but If I know Ned. It will be and we were ao not." * soon. Will you go hack with her to "Our trip must start," said the lit the White house, I'olly, and stand by? tle fairy who had gone for the small We can talk everything over—later.” boys In the first place, and at once Polly healtated and waa conscious they all saw lovely sail boats appear- that Claude waited anxiously. ”1 must Ing. talk to Mary, flrat,” ahe aald. and saw They were quite different, though, tha keen blue eyes regard her with a from any other sail boats any of the curious look of disappointment. boys had ever seen. They all climbed In the boats, and CH A PTER XV suddenly they went down under the , (P Mary and Claude Pnbha were ciimt»- Ing Winding Willow road on their way lo Clover Hollow. Venice was barely three weeks behind them, but as Mary confided to her father, It seemed more like three years, or aa though Venice had never been. Claude gave her an odd little look, and Immediately Mary put her head on Ids shoulder and told him that of course she didn't mean exactly that. Claude agreed that ha thought she couldn't, possibly. Directly behind them was Peaca Vnlley and the grocery. In front of the grocery Polly had climbed out of Mary's car and Into Ned'a. She sat there waiting for him. That wna the sore spot In Mary's heart. Mother had come back rebel- llnusly to the White house, though outwardly quiet and acquiescent. Purtng all the Journey home she had remained secluded lu her «tatenmm while Mary, Claude and Ned had paced the decks together nnd tried to arrange their lives and her*. She stUI called herself Mrs. Johnston. Whita ahe acknowledged Mary's engagement to Ned, and spoke to Claude when necessary, she steadfastly refused to enter Claude's store or home. He might, and did, lavish all that money could buy on Mary, yet Mary's mother continued to live on her own sleuder Income. "W hile I refuse to enter the gro cer's shop," she told Mary with flnal- Ity, "I cannot accept the grocer's money." When Mary demanded that the whole world, and especially Peace Val ley, be told that this wna her own father, Polly told her calmly, hut de terminedly. thnt that day would see her depart from Pence Valley, Clover Hollow and Mary. Mary must he con tent that Loren Itnngeley knew and thnt there would be no divorce. That was us far aa I'olly Johnston was pre pared to go, at present. (TO B E CONTINUED.) <*X s >X<*X v I s -X s -*X<-X s 'X*M*>X v X s *XC*X v X M n *X v X M : X v X v I v X î *X < *X :X M :» Went Down Under tha Watar. water, and way out beyond the creek Into the river, and from there Into the sea. They went In these sail boats way under the water until they reached the bottom of the so*. The strange thing about It was that It seemed so nntural to be under the sea, and It was Just ns easy to breathe as up on land. Finally, after they had been going along for a very long way, the fairy who was leading the party said; “Here we stop.” The small boys saw spread before them on the bottom of the sen. long tables of soft green seaweed with de llclnus and strange looking dishes ol food. The dishes were very bcautlfa shells of all sorts nnd the food—well It was the most marvelous any of the boys had ever had. The crabs and the turtles waited on the table and all the other little flshet who lived In that part of the botton «< the sea Joined In the merry-mak Ing. Harry was Jast about to get up tc make a spee.'U of thanks, when al that moment his mother called him, and ns Harry «leeplly awoke he knew It was all a dream—but for one thing —It was cooler, nnd It must hnve been the fairies who had seen to th a t Odd Pillar Formation the Work of Nature Columns of pillar* of various min eral matters, sometimes of great size, have been found by geologists. They are said to have been formed hy un equal weathering. Sim ilar Ice pillars are sometimes seen on the surface of n glacier, due lo the protection of the Ice from melt ing under the heat of the sun by the shadow cast by the rook mass. There are ruin made columns con taining many largo «.ones near Ante lope park In a «mull tributary of the Itln Grande. The stones protect the portion Itenenlh them from the rain. When the waters descended, the walls being made flrat, they formed the col umns shown. Some of the columns are 110 or 80 feet high, and some 400 feat high. In certain districts snndstonea have been split and left In fragments, re sembling huge single stones thnt so rlosely cover the surface that In mnny places one can lenp from stone to stone without descending to the C le v e r J u d g e Not nil Englishmen drop their “hs." To many of them such dipped words ns " ’ot” and “ ’ouse" sound ns un pleasant as they do to us. The story Is told that on one occasion n case having to do with n horse was being tried before Judge Purling, and Ihe plaintiff's attorney kept referring to the animal ns n “ ’orse.” Justice Ihirllng stood It ns long a* he could, then he suld: "Mr. X„ was the animal a large horse or a little one?" "Oh, n little one, my lord." 'T hen , Mr. X., for ihe remainder of the rase let us call It a poiiy." PU ZZLES ground. These stones are frequently Why la a cow’s tall like a swan? of considerable lire, many of them* Because It grows down. being from 20 to 25 feet across and 12 a e • feet In thickness. When Is a pig an expensive animal? Stones of this character have been When he's a guinea pig. employed for the formation of the so- a a a called druldlcal circles, nnd are there Why Is an egg like a Joke? Be fore called the druid «tones. Some cause they both get cracked. time« atone« of thla character, from * < * * their resemblance at a distance to a What ships do naughty boys learn flock of sheep, are called grny wethers most about In school? Smacks. • D a n te o f t h e D aw n The KITCHEN I K pé Evei\ii\g i CABINET | Fdiiy Tale Alabaster Lamps 11 it FRIDAY, JULY 1, W27 Why hours? day. a a Is the letter D like eight Because It h > thlDl of a J <«. IMf. WNUfi Ufttal) "Th#r* la no •nrthljr Ailment bat •om#wh»n God hath an h«rb for It» h«afln«,M »ays a quaint wrltar. Tha troubla 1» that wa think tha h»rb has a hard foreign nami. Wa ■•«k It In far land», hat at laat And It In our own cardan plot. SAVORY FOODS When preparing an omelet. If the dlah la to lake the place of meat, add Stuffsd Eggplant la Ona of Nicast of Stuffad Vegetables. one half cupful of chopped nuts to ( P r *p «ra*l b r th a C a lta « « t a ta « L x p a n - stuffing, you may ba able to extend It m « a t » 1 A g r tc a ltu r a .) the omelet Just tie- On« way of Introducing variety In very nicely by this means. Again, fore folding. Al monds, blanched, preparing vegetables la to stuff thoso when you hava small amounts of two or threa cooked vegetables on band, dried and turned that lend themselves In form to thla Into the hot but treatm ent Stuffing makes tha entire hut not enough of any ona to servo ter Juat before the dish mora substantial and thus some for a dinner vegetable, you caa com o m e l e t , la an times reduce* tha number of other bine tha various leftovers with bread other good way of making a nourish foods required for a given meal. Egg or rice, add onion flavor and usa tha Bread crumbs ing egg dlali. They will not cook too p lan t green peppers, large Bpanlsb mixture as stuffing. brown before the egg Is ready to fold. onions and cabbage are among those should always be combined with melt* Savory Carrots. — Scrape young, often served In this way. Usually ed butter to make them rich befor* tender carrots and cut Into long thin the stuffing Is made o f other vege they are added to other Ingredients. Stuffed Eggplant Racipe. strips. Wash well, put Into a sauce tables and aome cooked starchy ma The following recipe for stuffed egg pan with one and one half cupful« of terial such as bread erumbs, rice or tomatoes, one teaspoonful of salt and spaghetti, to give body. A great many plant la furnished by the bureau of two tahlespoonfuls of butter. The car r**nblnatlons are possible In H u f f home economics: I c u p fu l* fin e ly e a t rot* should measure • pint. Bring to ing». One would naturally choose two 1 l a r z a « r e p l a n t ra w ca b b a g e , o r the boiling point, then reduce the heat or three flavors that blend well to t t a a a p o o n f a l s a l t 4 ta b le s p o o n fu la co ok ed s t r i a a and cook until the tomato la absorbed. gether however they are cooked and ch o p p e d p e a n u t« bean« This dish can be eaten by one wish served. Just aa one combines flavors 1 c u p fu l One b r e a d I ta b le s p o o n fu la cru m b « b u tte r ing to reduce. It Is rich In lime. Iron carefully for a vegetable soup, a stew and vltamlnes A, B and C. | or a vegetable bash. Some good fla Cut the eggplant In half. Remove Stuffed Qrsen Pappars.—Select four vors to use In «tunings, two or three •a much of the white portion as pos large |>ep|iers and remove the seed* at once, a re : Tomato, corn, celery, sible without breaking the shelL Cut and membrane, i'arbotl for live min cabbage, spinach, string bean* and In small pieces. Cook the cabbage ute* In boiling water to cover. Fill carrots. Onion flavor Is desirable In and the eggplant In a small amount with cooked rice, tomato and nut*. j almost every combination. Minced of water about ten minutes. Drain Green jieas In a cream sauce make a meat or chicken Is often Included, and and mix the other Ingredients with IL delightful tilling. le fto v e r meats may then the resulting mixture may be Fill the eggplant with the stuffing, be rhopi>ed and combined with crumb* sufficiently hearty for an entire lunch place buttered crumbs on top. Pour and seasoning, also making another or supper. •round each half eggplant a little ot tasty filling. Cover the tope of the Combine Various Leftovers. the water In which the cabbage and peppers when filled with buttered I f you have not quite enough of a eggplant were cooked. Bake In the crumbs and bake until well heated given vegetable when It Is cooked In oven half an hour, or until golden and brown. the usual way, and If It Is suitable for brown. Bakad H««h.—Chop fine one or two , ------------------------------------------- cupful« of yesterday'« roast beef, add twice the quantity of cold boiled po BAKING POWDER Eggt in Tomato Sauce tatoes chopped tine, two onions (small BISCUITS GOOD Make Good Dinner Di$h ones) sliced thin, and butter with gravy to moisten. Add water or broth Do you enjoy an occasional egg If necessary and bake in the oven un dinner? Soma people think of eggs aa Should Be Light, Fine- sultabla only for breakfast, luncheon, til brown. Appetizing Breakfast Eggs.—Fry or supper, and do not regard them u j Grained, Tender, Brown. two eggs and pour over them three substantial enough for dinner. As a matter of fart, however, eggs contain ; tablespoonfula of melted butter, add a ( P r e p a r t d by th# U n ited S t a tt u D ep art* teaspoon ful of Worcestershire sauce m eat o f A griculture.) the same kind of efficient protein for and serve. Taste* lo biscuit* differ, and tt body building that Is found In meat. Fruit Gams.—Take one cupful of 1 would be remarkable, among a dozen Eggs, particularly the yolks, are rich, corn meal, one teaspoonful of baking people, to secure an onnnlmoos opln- too, In mineral substances and they powder, one-half cupful each of i Ion on the comparative merit* of soft are one of the best sources of vitamin* raisins and currants, and one-half cup or crisp biscuits, drop biscuit* or A which everybody needs for bealth ful of cream ; beat thoroughly and rolled ones, water or milk or soorm llk and physical well being. What makes | biscuit*. Almost everyone would bake In buttered gem pans. eggs seem to be less substantial than agree, however, that an acceptable some other foods la that their food Good Things to E a t materials are In such form that they The southern cooks are noted for | biscuit should be light, fine-grained, can be rather quickly assimilated by their wonderful dishes. The following tender, and delicately browned. The the body. Eggs are pure food ma Is one which has become dough should be worked as little as j possible, therefore, so that the gluten terial mixed with water. Because of fam ous: their rather large percentage of water, Maryland Chicken.— will not be developed too much and when serving eggs for dinner It Is well Dresa and cut up two the product made tough. Using soft- young chickens. Sprinkle j wheat or pastry flour and having the to allow two or mora apiece for the grown up members of the family. An with «alt, pepper, and oven very hot are two other points dip Into flour, egg and ■ that contribute to good texture. exact recipe cannot be given without Here’s a recipe furnished by the crumbs; place In a knowing the number of persons In greased dripping pan and United States Department of Agrlcul- your family. AVlth these proportions bake 30 minutes, basting ' ture: for sauce enough to go with six eggs after the first live min Biscuits. In mind, you can count noses and esti utes with one-third of a I cupful milk 4 tcaapoonful» of mate the exact quantities needed. baking powder cuprui of melted butter. When well I cupfuls s i f t e d Make a sauce by blending threa flour 1 teaspoonful of cooked arrange on a hot platter and I ■oft-wheat tablespoonfuls of floor and two table- to I tablespoon- salt pour over two cupfuls of cream sauce spoonfula of melted butter and com fuls fa t made from the gravy In the pan. bining with two cupfuls of tomato All dry Ingredients are mixed and Fried Chicken, Southern S t y lo - sifted together, the fat Is worked In ju ice and pulp and seasonings—one Cut up the chicken at the Joints, and the liquid Is added to this fat- and one-half teaspoonfuls suit, one- plunge Into cold water, then dredge nnd-flour mixture. Cutting the fat Into quarter teaspoonful of pepper, one- with flour, salt and pepper, haring the flour with knives, a pastry fork half teaspoonful celery s a lt If you as much flour adhere to the chicken are planning to bake your eggs put as possible. Try out a pound of fat about half the sauce In a shallow but salt pork, cut Into pieces, brown the tered baking dish or pie plate and chicken In this fat and serve with a then break the eggs separately in- a white sauce, using half milk and half saucer and slide them carefully, one cream. at a time. Into the sauce. If you have Deviled Chicken Lege.—Foods high more than six eggs, use two dishes. ly seasoned with condiments are Cover the eggs with the rest of the called deviled foods. Such are popu sauce and sprinkle three tablespoon lar for an appetizer for late suppers fuls of grated cheese over the top. and picnic luncheons. Take the sec Bake In a moderate oven until the ond Joints and the legs of roasting eggs are set. or spring chickens. Divide the parts, If you like, you can heat all the removing bones and tendons and flat sauce In a skillet and poach the eggs ten the pieces with a cleaver. Make In IL handling them carefully as be Incisions lengthwise In the pieces and fore. In this case, spread rice or fill these with deviled paste, brush noodles on a hot platter while the with melted butter and broil or fry eggs are cooking, skim out the eggs In fat until cooked. To prepare the as they are done and slip them on p aste: Put Into a soup plnte two top of the rice or noodles, and pour tablespoonfuls o f salad dressing, one- the tomato sauce over the whole dish. half teaspoonful of mustard, scant half teaspoonful of curry powder and one-half teuspoonful of Worcestershire Valuable Minerals Are suuce. Mix and use as above. Found in Raisin Bread This paste may be used on veal It may not always be convenient to chops, on tripe, ham or ribs of beef. make a yeast-raised dough when yon Pineapple, Cheese and Nut Salad.— want raisin bread. Everybody likes Mnke a small hall of cream cheese raisin bread once In a while, however, mixed with a little grated American and the raisins contribute valuable cheese, adding cream to mold. Fill mineral elements to the d iet A very Making Baking Powder Biscuit«. the center of sliced pineapples with good bread can be made by nslng bak the ball of cheese, arrange on lettuce and garnish with half of a pecan or or a biscuit cutter Is often recom ing powder. It will dry out more walnut. Serve with a boiled dressing. mended to avoid warming or handling quickly than a yeast-raised bread, so It P*anut Brownie«.—Take a half cup tt too much, but the tips of the Ungers Is well to make only as much as yon ful of corn sirup, one square of choco may be used If the work Is done are sure will be eaten promptly. The United States Department of Agricul late, three-fourths of a cupful of flour, quickly. Either milk or water may be used ture furnishes the following directions half a teaspoonful of baking powder, one cupful o f chopped peanuts, one- as the liquid In baking powder bis for making I t : Quick Ralrsin Bread. half teaspoonful of salt, and a tea- cuits, and the quantity varied to ob spoonful of vanilla. Buka In small tain the biscuit desired. Sometimes IH cupfuls (lour 4 tablespoonfula a very stiff dough Is wanted, and as 1 teaspoonful «alt malted butter gem pans, 4 t e a s p o o n fuls 4 tablespoonfula Tomatoat Stuffed With Sweat- little liquid as possible Is used. A bakln* powder eugar breads.—Peel and scoop out the cen lighter blscnlt Is made by using mora H teaspoonful d n - 114 cupful« ral- namon «In«, chopped ters of medium-sized tomatoes, liquid and combining very lightly. t cupful milk t ease sprinkle well with salt and pepper Drop biscuits, which are not rolled S ift the salt, cinnamon, flour and and Invert. Set on Ice to chill. Cut out, may be made by adding still more baking powder together. Beat the egg cooked sweetbreads Into dice, add a liquid than for a soft dough. Bake the biscuits In a shallow pan and add tha milk and sugar. Comblns few cooked asparagus tips, a table the liquid and the dry Ingredients. spoonful of minced green pepper, or on a baking sheet. The pan should add mayonnaise to moisten and fill the be lightly greased for drop biscuits, Stir In the raisins until well mixed. Place the bread In a greased pan and tomatoes. Garnish each with a stuffed but this Is not necessnry for the other type. Biscuits require a very hot oven let It stand for 10 minutes. Bake at a olive. (450 to 500 degrees F.). If you hnve moderate temperature (about 250 de* an electric table stove, try baking bis- grees Fahrenheit) for about 45 min ) /L < H ' V r d £ . suits right In the dining room. utes. @ Dante's work Is untranslatable. To get a faithful English transcript of a a a the great Florentine, we should need Which of the feathered tribe would a diction of the Fourteenth century, molded by a more flery nnd potent he supposed to lift the heaviest genius than Chaucer. Not the weight? The crane. • • * thoughts solely, as In every true poem, What Is thnt which has a mouth, are so often virgin thoughts; the words, too, many of them nre virgin but never spenks; a bed, but never A river. words. Their freshness and unworn sleeps In It? a • a vigor are there alone In Dante’s Itul What Is the difference between a Inn. Of the modern Intellectual move blacksmith nnd a safe steed? One I; input, Dante was the m ajestic herald In hla poems nre the mysterious n horse-shoer and the other Is a sure shadows, Ihe glory, the fragrance, the horse. young life promising splendors of the dawn. The broad day hns Its strength " K id ” G love» o f L a m b th in It’s the Irony of fate that yon tnrn H O U SEH O LD NO TES nnd Its blessings; but It can give only up ninny fat flsh worms when mak Kid gloves are so called because a fnlnt Image of the glories of Its Ing garden, hut when you wmlt to go they were originally made from kld- birth.—George Henry C alvert Ashing yon enn dig up n half acre and skln, according to an answered ques Cold water Is first aid for egg stains. • • • not find any h a lt tion In Liberty. Now only the finest A ptnch of muslnrd gives a pleasant nre made of this material, and the V a ried C h in ese C urrencies It Is great to know thnt one may ordinary kid glove Is made from lamb tnng to most cheese dishes. There are 200 or more distinct cur s e e send one's signature to a million, skin. reticles In use In Chinn. Some of these dollar draft across the Atlantic hy Dropped baking powder hlscnlts are nre good In nil provinces, some nre radio, ami we Intend to tile the Item as good ns those that are rolled and good In a few nnd worthless In others. D en m ark'» S ch o o l Y e a r for future reference. they can be made In about half Ihe Nome nre good only In the province Prnctlcally all Ihe schools of Den time. where they originate. The value of mark are In session 24(1 days every s e e X man in Los Angeles, tumtng over the currencies thnt pass In variant thè leaves of nn old Blhle, found a $5 year. The average loss per pupil on Put n clothes rod In the children's province» Is hy no means the same 1» bill ; ami donhtles» forgot tlie quota account of Illness Is 8.6 days a year. | closet low enough so they cun reach all purls o f the country. timi he wnnted. 7 It, and less clothes will be left on tha floor. — a a a If vegetables sre united Just before they are done cooking, they are more likely to be tender than If they are cooked In salt water. • • • A dose of castor oil Is good for leather covered furniture, for It keep* the leather from drying and cracking. It should be applied with a cloth and rubbed well so thin none of It rw mains os the surface»