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Home My WebLink AboutExeter Advocate, 1913-7-31, Page 2year," muttered Mr. Barker help- lessly, moping his forehead as the banged door marked his sister's de- parture. "rind that's what I've had to put up with for fifteen years Oh, bet she must marry Vincent! "Amos I In your shirt -sleeves, It 'ud: be cruel hard on me now if and smoking?" shrilled the inciedt she didn't!" love voice oe Miss Annie Berkea. He knitted his brows thought - Mr. Marker twisted guiltily in his fully, reeallzng the objections which ohair, The open neaeaey framed had made Mr, Vincent reticent in the menacing vision et his sister. "I thought you was out," he mut- tered uncomfortably, • "A11 the more shame on you for carrying on like that behind my back!" she : retorted. ' `Shirt- znar i of i� f sake n his, sleeves!" she ejaculated, as one at ? ed, b 1 0> her al and Her wedding promised the only means of escape from a domestic tyranny which he had suffered ever since he had arranged for his only `You should have put on your old sister to keep benzo for him. cue, thea." the fact that Miss Barker was bringing the chair to a clinr.ax. And, indeed, this unexpected waywardness on Mr. Vincent's part was beginning to cause Mr. Barker very serious concern. He was par- ticularly anxious for his sister to be the limit of patience. ".You told me I wasn't to wear me. best coat more than I could help," she argued submissively. "You said I wasn't to wear that until you'd mended it," he remind- ed her. "Ohl" exclaimed Miss- Barker, just -the kind of sister that a man of his tastes and habitsrequired counted for nothing in Mr. Bar- ker's opinion. All that he: yearned "That's for was freedom from her rule, and momentarily nonplussed, like a man to tryto crawl mai that he saw the last +chance of just' this slipping from his grasp he was seriously alarmed. Wherefore, then, did Mr, Barker cudgel his wits as to the best means to secure Mr. Vincent irrevocably for Miss Barker, and this was a rather anxiously, "Don't. you go problem of some difficulty, worrying about me. You get mar- "Far as I can see, muttered Mr. ried while you can,,' Barkee , as the result of ten min= "That's right," s said the im lac Utes' earnest cogitation, "I've got able Miss Barker, "hrw my age to convince him that we're some in my face !" body, If only I could' get him to Well, you said yaurseIf that think that we're really of good fain - Harold Vincent was your last ily better than his own, at any chance," protested her brother. rate and got chances of a. few odd "Still, I suppose a chap who's bald, thousand pounds coning to t is, we'd and got a impediment in his speech, hook him fair and square. can't afford to be too perticler." For long minutes did Mr. Barker "He's a. gentleman, anyway," re- concentrate his .attention ' on the torted Miss Barker. "And that's consummation of this hope, and at more than you can say for your- last he put on his hat, and sallied self." . forth to obtain the advice of his "Oh, he's a gent, right enough," friend, Mr. Peter Gask. agreed her brother restively. "And "I see,' said Mr. Gask, when he's .a hero too I think•" Mr. Barker had fully unfolded his of it. I suppose you'll deny you're smoking indoors next? How you'll get on when I've married and left you I don't know," she said. "A nice mess you'll get into." "I'll be all right," he declared, "One of the romances sof the legal world," said the young man vague - 1y. "Is ---is it much?" Mr. Vincent was emboldened to ask. <�Millions,n�" said the caller airily, 111--nullions ! echoed Mr. Vin- cent, with protruding eyes, and somehow his chair beoame moved a little closer to the lady's, Mr„ Barker saw the manoeuvre, and smiled. "And I suppose that with the money Mr. Barker'll prosecute his claim to the family title?” remark- ed the caller. "`Title I" cried Miss. Barker: "The earldom," said the young man. "Your brother ought to .have no difficulty in securing that.""`Oh, I •sha'n't bother about it !" said Mr. Barker off -handedly, "I never was one to trouble about be- ing a aristocrat. I've known all along, that I come of fine°old. blood, and that was good enough for nae. I never have been puffed up by pride, thank goodness !" "Well, I've got little time to spare," said the caller. "If you don't mind just, submitting a few proofs—�•-" The family photograph -album, a dog-eared exercise -book which con- tained Mr. Barker's early efforts at penmanship, and a picture-post- card.'depicting ,Mr. Barker on the sands at Yarmouth were considered by the caller to be ample proof to be going on with, and he prepared to take his departure. "And -when can we call for the money?" asked Miss Barker- eager- ly, "To -morrow ?" "Ah, you forget the law's de- lays !" said the young man,. with tolerance: "It may be next year— or .the year after that. It's such a huge estate .to wind up, you know." He left, and Mr. Barker left with him, ostensibly to see the young man on to the right 'bus. At last, after the interval of an unconsidered hour: or two, he made his way home again. HOME 4_.. ..., Choice Recipes.French Olnolet. -Four eggs, four elespoone milk, two teaspoons butter, 'ene-half teaspoon salt, one- eighth teaspoon pepper. Beat the eggs slightly, Add milk and sea - zoning. Put butter in hob omelet pan and when melted'turn in the mixture, As it cooks -draw the ed•• ges toward the' center with a knife until the whole mass. is of a creamy consistency;.•then let it brown quick- ly underneath. Bold and turn on hot platter. A;llzzond Meal Genus,—Add to the well -beaten whites of two eggs one teaspoonful of lemon juice and ten tablespoonfuls of almond meat; Beat together 'thoroughly ; drop. into slightly heated .gem, irons and bake ten to fifteen minutes, Sponge Cake.—Yolks. of sib eggs, one cup sugar, one teaspoon lemon juice, grated rind of half a lemon, whites of six eggs, one 'cup flour. Beat the yolks until thick and lem-• on colored, add sugar gradually and continue to heat. Add lemon juice, rind and whites of eggs beat- en until stiff. When whites are partly mixed with yolks carefully cut, and fold in the flour, mixed and sifted with salt. Bake in an unbut-. tered pan` in a. slow oven for one hour. Put can of water in the oven to add moisture. Trait Deviled Eggs.—Cook sr eggs hard. Remove shell, cut in halves lengthwise, take out yolk and sea son it highly by blending with salt, paprika., mustard and vinegar. Re- place in white, set in baking dish, and pour over. all'a white sauce in which chopped hard eggs have been mixed, in . the proportion of two eggs to one cup of sauce. Cover ".And this ", mentioned Miss tale. "You want to kid this young Barker bitterly, "is my reward for man that you're a second -cousin - keeping house for you for fifteen only -once -removed from an earl7 years 1 This is my reward for look- Well, let me think a bit." ing after you and saving you from Mr.. Gask tipped . his bowler -hat wrack and rain !" to the back of his head, applied a "I ain't greedy," said Mr. Bar- palm to his brow, and thought deep - ker. " You've looked after me long ly., enough. You go and save someone "Got it!" he announced, with else, for a change." triumph. "My niece's young man!" "Oh, I know you want to get rid "What's he got to do with lit?" of -me," said Miss Barker. "Yes, demanded Mr. Barker curiously. and let me tell von this—it isn't go- "Why:, he's a clerk in a lawyer's ing to be quite so easy as you office! And he's a laxly sort, and. fancy r' "What?" cried Mr. Barker un- easily. "If you want to know the truth," she went on, with a kind of bitter relish, "Mr. Vincent's getting a kit out of hand." "Ah, I always feared he would 1" good at acting. . Here, lust you come along with me now, and we'll try and look him up," Successful in their search, Messrs. Gask and Barker passed some time in the company of -the man. At last, with much jovial knee -slap- ping and poking fingers in. ribs, the admitted Mr. Barker. "I suppose trio dispersed, and Mr. barker re he's been having some second thoughts. But I won't have it " he asserted indignantly. "He's got no right to go raising your hopes—and mine." "If only we were properly en- gaged I'd feel safer," said Miss Barker. "What's wrong with him?'' de- manded Mr. Barker. " 4What's he i objecting to ?" ker, s "You," stated Miss Bal im- 1 p "ker, per- plexed. cried_ Mr. Bar er- plexed, "But I .ain't ing him! Once you've gone to 'him,. I'll he par take jolly good care that t r of me tha you don't see more of u I needn't WO can help. Teil him he need rry • about me; I'll be all right." "He isn't troubling about you in that way," was bis sister's cold re- ply, "It's. your habits and man- ners he obieets to." "Ho, does her said Mr. Barker darkly. "Ho, indeed !" "Of course, it is a bit of a come- down for him, marrying into our family," admitted Mise Barker. "He comes of a very good family himself, you know. They've got ideas of their own=education; and so forth. Why, ,they used to live at Wandsworth, and quite close to the common tool" "That's no reason your Harold should look down on us," said Mr. Barker. "1 mayn't be a beauty, but I am honest. And my manners is good enough for me:" "Well, they aren't good enough for Harold, and he's hinted so be- fore, more than once or twice. He's got a lot of pride, Harold has. In: fact, he, as good as said that the only thing that was keeping him from getting engaged` to nee ;was the fear that he might be entang- ling himself," "What's he want?" queried Mr. Barker satirically. "A eighteen - year -old duchess in her own right V' "No; but he did say it was a• pity we hadn't got e •better pedi- gree." "What's he take ' us 1 -e-prize bulldogs V' "And he did say, it was a pity he hadn't got prospects." "Talkative young chap, Harold seems to be." Absently Mr. Barker relit his pipe, and that was the signal fox Miss Barker to revert to the be- ginning of the interview, In a spir- ited monologue, she discoursed up- on her brother's mariners, his ap pearance, and ,his tastes. Passing on, she compared him, to his disad- vantage, to the gentlemanly Mr, Herold Vincent. "Very warm for: the time of turned to his home. Repressing a smile, he entered the dining -room and sat down to his tea, nodding cordially at Mr. Har- old Vincent, who was sitting in the place of honor. The meal had been proceeding but a short while when there came an imperative ringing and knock - ng at the door. "Who ever can that be ?" ex- claimed Miss Barker. "I wonder 1" muttered her broth- er, and hastily lifted his teacup, to hide the grin on his face. Miss Barker, answering the sum- mons, found herself confrontedby, an alert, young man of superior ap- pearance. • "Does Mr, Amos Barker live here?" he queried. , "I wish to see him on most important legal busi- ness." Mystified: Miss Barker convoyed the caller into dining -room. "Mr. Barker?" said the young man, addressing' Mr. Vincent. "No; I'm Mr. Barker," said that worthy, and sternly suppressed .a desire to -wink at the caller. "'Pleased to meet you!" was the reply. "I have to speak to you on most important business." Mr. Vincent made a half-hearted effort to retire, but Mr. Barker checked him. "Don't go," he begged. "Yon might just as well stop. There's nothing I've done that I'm ashamed of anyone hearing." Mr.: Vincent sank down again in his chair, and the caller: coughed importantly. Mentioning a string of names, he stated that they re- presented a firm of solicitors, and that he had called on their behalf. "Solicitors I" exclaimed Miss Barker. And Mr. Vincent leaned forward with interest. ' "I have to make a few inquiries as to your identity," went on the young man. "Of course, they will be purely formal, as we know you will be in a position to produce am- ple proof." "Proof of what?" demanded Miss :Barker, "Your "Your title> o a share in the Bar- ker fortune," stated the caller. Miss Barker gasped. Mr. Vin- cent leaned still further forward, Mr. Barker nodded. "So it's going to come out all right; after all, is iti" he said. "They don't know anything about et—my sister and --and: her young Yvan don't. I've kept it secret from my sister, in case -we might never get e. share, and then she'd be dis- appointed." "But what is the Barker for- tune ?" demanded Miss Barker: NOOK ISCIMPOSl00FTH8 EMSnfiaNCN OM R FHOB&HArt Jl'C RS• oxATEoFs00Aev seem velredr�u,,. READ THE 'LABEL CDR THE PROTECTION OF TH,>* CON... SUMER THE INGREDIENTS ARE PLAINLY PRINTED ON THJE�LABEL, ..IT " 1 1S THE ONLY WELL- KNOWN MEDIUM- PRICED I)A'KING POWDER im MADE. IN CANADA THAT DOES NOT. gONTAT'Ty ALUM AND WHICH HAS ALL THE INGREDIENTS PLAINLY STATED ON THE LABEL. rdv wo�jM , .M A G r C BAKING P fa W D E R CONTAINS NO ALUM. ALUM IS DOMETIMES REFERRED TO AS SUL- PHATE OF ALUMINA OR SODIC ALUMINIC SULPHATE. THE PUBLIC SHOULD NOT BE MISLED EY THESE: TECHNICAL NAMES. E. W. GILLETT COMPANY LIMITED WINNIPEG TORONTO, ONT. MONTREAL cupful milk, one egg yolk, one ban- ana, one cupful whipped cream. Mix flour and sugar together. Add to scalded milk, return to double boil- er and cook until thick, Add but— ter. Add banana, which has been mashed through a sieve. Cool un- til the mixture coats a silver spoon, Fold in cream when ready to use.. Add to cut fruit for salad. Do not use bananas in the ealad. Pine- apple, orange, celery and nuts make acvery good combination. Nut Bread. (Quick), -Two and one-half cupfuls white flour, two teaspoonfuls baking powder, one- half cupful sugar, one-half tea- spoonful salt, three-quarters cupful nut meats (pecans, walnuts, al- monds or peanuts), one egg, one cupful milk. Sift dry material three or four times. Add beaten egg to milk. Combine two mixtures. Bake one hour in loaf • in rather a slow oven, Cream Puffs. --One cupful water, one-quarter cupful butter, one cup- ful flour, four eggs, a few grains of salt. Melt the butter in the boil- ing water and add the flour while it boils. Blend the mixture into a Britain's Latest and Oddest Aizcraft esse se *see' lee\ This :airship, unique by reason of its sharp prow, : was photographed as it started on its final trip from Farm 'borough to .London. "I'll just explain the truth to An- nie, and tell' her to lay low about it till after the wedding's over 1" he chuckled.' ''He entered the house, to find. Miss Barker quite alone, busy in the study of fashion articles in the news- paper. "Where's Harold?" he asked. "Gone," she replied absently. "How do you think 1 shoull look in one ..of'these hats V' "Gone ?" . he said, puzzled. "P'r'aps he's coming back again ?" "No, . he isn't," she replied. "He's never coming back again. He said himself he wouldn't, not if I begged him on ray bended knees. Not that I'm in the least likely to, though:" "What! Have you had a row 2" demanded Mr. Barker, aghast. "No ; we didn't have a row," re- plied Miss 'Barker. "I just sent him about his business. You don't suppose that, with our prospects and coming from the aristocracy, I was likely to demean myself by marrying into his family, do you?'' ---London Answers Hissed It. "Atkins," isaid the Sergeant, ;an- grily, "why haven't you shaved this morning?" "Ain't 'I shaved V' asked Atkins, in surprise. "No, you're not," insisted the Sergeant, "and .I want ;to know why:" "Well, you see, ' Sergeent," re- plied the soldier, "there was a doe - en el us using the same mirror, and I must have shaved some other man." 'Unreasonable. "Sohn, you never listen_ to half the things I say to you," she com- plained, "Well, deer," he replied', "I have to work ,part of the time." Giving unsolicited advice is one way 01 borrowing'trouble. with buttered crumbs and bake un- til brown on top. French Dressing.—One-half tea- spoon salt, one-quarter teaspoon paprika, three tablespoons olive oil, one tablespoon vinegar. Aix the seasonings and oil in a bottle. Add the vinegar and shake vigor- ously. Place in a cold place until ready to use. Serve with a green salad. Lemon juice may be ' used instead of the vinegar. Many cooks prefer it to the 'vinegar. Almond Omelet, Caramel Sauce. -Six eggs, six tablespoons caramel sauce, • one-half teaspoon vanilla, few grains salt. Separate yolks and whites of eggs. Beat yolks until thick and lemon colored, add six tablespoons caramel sauce and van- illa. Cut and fold in the whites of the eggs beaten until stiff and dr -ye Put two tablespoons butter in a hot omelet pan,' cover bottom of pan with blanched shredded almonds, turn in egg mixture and cook and fold same as plain omelet. Serve with caramel sauce. Caramel Sauce. -One cup granu- lated sugar, one cup boiling water. Melt one cup granulated sugar by stirring over the fire until it be- comes a light brown, in color. Add no water to melt the sugar; the heat of the fire will do. that. When melted addcupi one boiling :coater slowly and Book until the hardened sugar is dissolved, This can be bot - tied and kepttightly corked to be used for coloring .and flavoring cats- tardy, cakes and confections. I spoVers.—One cup milk, ono .un- beaten . egg, one .Cup floor, few grains of salt. • Beat ingredients thoroughly .three minutee with fit large- Donor ,or rotary eggbeater. Place in hot buttered muffin pans. Gook one hour in:•a moderate oven instead of; fifteen minutes in 'a hot oven. Popovers are more easily made and snores digestible if pre- pared, this way; flanana' Dressing.—Two tables spoonfuls flour, two tablespoonfuls butter, one-half cupful sugar, one smooth paste; cook; : add the un- beaten eggs one at a time and beat. Drop by spoonfuls on buttered tins. Bake in a hot oven until a delicate brown (about thirty minutes). Queen's Toast.—Six slices of toast, one cup fruit juice, one and one-half tablespoons eornstareh. Blend cornstarch with a small amount of cold water. Add fruit juice gradually and cook to a -smooth sauce. Dip each slice of toast in the sauce and pour the sauce over and around the toast. A bit of whipped 'cream or the preserved fruit served on each slice adds very much to the appearance and the flavor of the . dish. Nut Roast.—Two eggs, one cup milk, one-half cup chopped nuts (pecans best), two cups crumbs; sage or savory to taste; salt and. paprika •to taste. Combine ingredi- ents; ngredients; roll in wet cloth; tie. Do not leave too much mem to swell: Steam three-quarters of an hour. This will cost about 15 cents. Date Cake. Here is 'a recipe for a delicious date cake. It is easily made and; does not cost much. Take one-half cup cup of butter, one and one-half cups of sugar, two eggs, one cup of sour milk, one cup of dates cut up fine, one cup of nuts chopped fine, two and one-quarter. cups of flour, one teaspoon of van- illa and a pinch of salt. Bake in a long and narrow pan, and when fin- ished cover with chocolate frosting. Worth Knowing, Linens are best bleached on thick elean glass. • A reel).. runner is an , eecellent Luing fOr the veianuu.' Soften hard water for toilet use by a pinch of borax. If paint sticks to glass remove it with 'hot vinegar. Vegetable floss makee an excel- lent filling for pillows. Ink stains on .gai'rnents can be soaked out with salt and milk. After washing black silk or cot- e, stockings, rinse insalt' water. Clothes should always be dried in the supe and air to look their best. Tablesooths and sheets should not be looped on the line, but hung taut. Every spare room should have a waste basket, a, chair, and a good light in it. To polish zinc, rub hard with. kerosene cloth and_rub off with bog- ing water. Never wash aluminum kitchen utensils with soda. Use simply soap and water. Iodine acts, as a healing remedy as well as a disinfectant and is es- pecially helpful for wounds caused by rusty nails,etc, New housewives realize the effec- tiveness of kerosene as a disinfec- tant. Put it down the drain pipe and it will kill all germs. To discover if your petticoat is showing below your dress skirt, place a baud .mirror on the floor and turn slowly around before it, To clean fine carpets and freshen their colors without -injury, scatter grated white potato over them, sweeping it up with 'a clean whisk or broom. An excellent plan before putting one's hands into soda water is to rub theie well with a piece of mut- ton fat. This counteracts the bad effects of coda.. - As between meal nibbling and the drinking of water copiously during meals are both harmful, so, too, is sleeping in a room in which there is little or no fresh air:,, To make awnings waterproof, plunge first into a solution contain- ing 20. per cent. soap and afterward in another solution having the same percentage of copper. . Wash after- ward. . Linen or corded material gar- ments •should be ironed over an 05- dinary ironing board, taking care to iron lengthwise or directly rill' wise. Ironing even a little ote bias will put them out of :shape A preserve closet should be cool and dark. If it has a, glass door hang a black curtain over it. It is' a good plan to wrap jars of cber- ries, raspberries .and strawberries in paper to exclude' the light. If you desire to obtain a beauti- ful lustre on cut glass, try washing it in two quarts of fairly hot water to which one tablespoonful . of tur- pentine has been added, and you will find the results very satisfac- tory. A delicious dish of peppers is made in this way : Wash, halve and I seed the peppers, then 'run through a food chopper. Put a little butter lin a frying pan., Acld the peppers and their juice and half a cupful of stock. Simmer till tender. To clean alabaster there is noth- ing better than soap and water. Stains may be removed by first washing them with soap and water and then covering them with white- wash, . washing the whitewash off •after some hours and polishing the place that had been stained by rub- bing. : To stone raisins, free them from their steins, put them in. a bowi and cover them with boiling water, let- ting them remain in it for two min- utes. Then pour off the water and open the raisins, and the seeds can be removed, quickly and easily and without the usual stickiness. 5 Lost )lopes. riHeed—"I," was a fool when I mar you She -"I know that, but I -didn't realize that you couldn't improve.". Tramp No. '1 : "Is this a good town ?" Tramp No. 2: "No, aw- ful! I had three . jobs offered me in one day." oneyMBEZZamEingnEsPRISSIRRaftnostOSZESSEM PERSONS having tdle fund's on hand for temporary or long'...' periods, or awaiting ,pormanetit inwesEinent, can obtain FOUR I'L'R CENT, interest, compounded guar. teriy, by opening nu account in the SAVINGS. t)SP'ARTMVIENT of OW Company. These Nods are with. tir,wabla h,) cheque and boar inter• est trelp (late roaelvo:i, until date Withclra�vll, wo solicit out ot'town. aCr^•t : ; which may be opened by nand, Wr/to for ,Bborlial fns Union Trust 1 Company, Limited • Tolmlo sUilding, Toronto CAPITAL (paid up) . $1,000,000 RESERVE . $850,000 1