HomeMy WebLinkAboutThe Exeter Advocate, 1924-10-16, Page 2.,.
After You Have Used
GREEN TEA
The
Ghost Book
BY CLARENCE MEILY.
H474 PART III.
Fairly •awake, but trembling with
fright, Wombold hastily examined the
object that lay in. his lap. It was a
large business ledger, musty, worn,
and stained with time. Stamped upon
its mildewed cover was the infernal
monogram.
In a trance of fear, Wombold .open-
ed itsyellowed leaves. His own hand-
writing stared up, at him out of the
ghostly past, over a guilt -haunted
hiatus of forty years. With a ,thick
sigh, the old man fell back upon his
pillow in a dead faint.
Almost as frightened. as his master,
Otu ran into the hallway crying for
help. He was met -almost instantly by
Miss Armitage, who pressed by him
into the room.
"Get the housekeeper! Get some hot
water!" she ordered as she saw Wom-
bold's white face against the pillows.
vinegar to make a thin paste, One Otu ran to obey, Inez few moments
ounce celery seed, and three pounds of he returned with Mrs. Crane, the
housekeeper, followed by one of the
maids with a pitcher of .hot water:
Miss Armitage's vigorous measures
were already restoring a semblance
of animation to the master's bloodless
One cup sugar, 36 cup shortening, 1 visage. His hands stirred feebly, and
egg, 1% tsps. vanilla, 2 tsps. baking presently he opened his eyes. Mrs.
powder, pinch of salt, itis cup milk, Crane who had mixed a stiff dose of
'!a cup currants, flour to make rather
stiff dough.
Cream together the sugar and short-
ening. Add to this the well -beaten
egg; the flavoring and the milk. The
currants should be added while knead-
ing the dough. Add the flour with
which the baking powder and salt is the book?"
have been mixed. Roll thin and cut] The girl shoot. her head.
into desired shapes. Bake in a rather "Don't think of it now," she said.
hot oven until delicately brown— "Don't think of anything till morn-
about ten or twelve minutes. These ing."
are delicious additions to the school "But I must think of itl" he cried.
children's lunch boxes. "What was it? Where has it gone?
Was it the ghost of a book? Didn't
GRAPE RECIPES THAT ARE you see it?" He turned to Otu.
GOOD. "Sure, 1 see," agreed the Japanese.
The advent of fall brings with it theBut by this time Wombold was bab-
delicious ripe grapes, and many fire tiling feverishly, paying little atten-
pondering how they may preserve tion to those about him.
them for winter use. Do things like that have their as-
a*ou hale m► standard by which to
judge other teas. Salada is the finest
produced in the world. — Try it.
FREE SAMPLE of GREEN TEA UPON REQUEST. " SALAOA," TORONTO
PICKLES—PUNGENT AND
POPULAR.
A few well -selected varieties of'
pickles and relishes, not too difficult to
prepare and that will serve for all
purposes, should be found in every,
cellar or storeroom, All of the fol-
lowing recipes can be prepared late in
fall after the heat and rush of sum-
mer work.
Vegetables and fruit for pickling
should be in perfect condition, the
vinegar of good quality, and thespices
fresh and pungent. A porcelain -lined
or agate kettle should be used for the
cooking, and the stirring spoons
should be wood, silver or agateware
to prevent any chemical change when
they come in contact with acids.
Many recipes call for alum and
other chemicals to preserve the color
of the pickles, but these are all more
or less harmful and should not be
used. Try lining the kettle and cover-
ing the vegetables with cabbage or
grape leaves during the scalding pro-
cess. A late planting of cucumbers
will afford a supply of pickle -size
gherkins late in summer, or the cu-
cumbers may be gathered early and
kept in a medium brine until wanted.
CHOPPED RAW PICKLE.
Chopped raw pickle requires two
quarts of chopped tomatoes (that are
just beginning to redden), two cup-
fuls of grated horseradish, two heads
of celery, chopped, two green peppers,
cleaned of fibre and seeds and chopped,
one quart of vinegar, one cupful of!
brown sugar, two-thirds of a cupful
of salt, one-third of a cupful of white
mustard -seed, one cupful of nastur-
tium seed.
Sprinkle . the salt over the vege-
tables, and let stand 24 hours. Drain,
add the other ingredients and mix
thoroughly. Put in a large earthen-
ware jar, cover and put in cool place.
Stir every day for a week, adding
more vinegar if necessary to keep
covered.
SPICED GRAPES.
For spiced grapes, use eight pounds
of grapes, four pounds of sugar, three
cupfuls of vinegar, four stick of cin-
namon, one ounce of Whole cloves, two
blades of mace.
Remove skins from grapes by.
squeezing between thumb and fore-
finger. Set the skins aside and cook
the pulp until the seeds can be re-
moved by straining through cheese-
cloth or strainer. Return pulp to the
stove, add the skins and when this
mixture has simmered about ten min-
utes add the other ingredients (having
the spices tied in a cheese -cloth bag).
Cook until shiny and as thick as jam.
Put in sterilized jars and seal.
MUSTARD PICKLES.
Mustard pickles are a little trouble-
some but are delicious and well repay
the time spent on them. The recipe
here given will make three gallons
of pickles.
For 24 hours soak three quarts each
of small cucumbers, sliced green to-
matoes, button onions, cauliflower
(broken into flowerets), six green pep-
pers cut into strips and one cupful of
nasturtium seeds, in a brine made of
four quarts of water and one pint of
salt. Drain well and scald in a mix-
ture of one part vinegar to three parts,
water. Drain again and put
with the following sauce:
One large cupful of flour, six table-
spoonfuls of dry mustard, two table-
spoonfuls of tumeric and sufficient
on stove
brown sugar.
Boil all the ingredients in this sauce
until tender. Seal in jars.
Chew it after
every r meal
_
tt stimulates
appetite and
aids digestion.
H makes your
food do you more
good. Note how
it relieves that stuffy feeling
alter Iinearty eating.
'Whitens 'teeth.
sweetens
breath and
SC's the goody
that
lira -s -t•8 .
PLAIN ROLLED COOKIES.
whiskey and hot water, brought it to
the bedside, and Womboldrevived
under the potion; but with restored
consciousness his nervous terror also
began to return. He caught Miss
Armitage's hand.
"Where is it?" he begged. "Where
teal counterparts? I saw it. I felt it
These recipes are all very tasty and in my hands. Am I to be drawn back
you will like them this winter. into past time where all these dead
Grape Preserves—Rinse grapes in .and gone things are assembled? Shall
cold water and drain. Squeeze out the
pulp from each grape and heat it
gradually, cooking until the seeds
borne out easily. Press through a
sieve just fine enough to keep back the
seeds Cook the skins and the pulp
"Mr. Wambold,' cried the girl, ' I
can't bring myself to go away and
leave you in this condition, a prey to
all these superstitious fears. You have
been very good to nie, and I want to
talk to you a little. Won't you listen?"
He acquiesced with a listless drop-
ping of the eyelids.
"Do you remember six years ago,"
she went, on, "when I applied at your
bank for work? I had just come from
the East. I' had come -on purpose to
find you, . Mr. Wombold "
Wombold •glanced at her with a
vague interest.
"Find ine?" he repeated.
"Yes. When you gave mesa place, I
tried from the first to make myself so
efficient that you would make me your
private stenographer. When you . did
that, 1 worked harder than ever, hop-
ing to make myself so indispensable
that you would always keep nie with
you. I succeeded in that, as you know.
By the time you retired' from business,
three years ago, I had my plans all
laid. I knew from little things I'd
"seen, like not starting anything on
Friday, and avoiding the number thir-
teen, and so on, that you were super-
stitious. So I • got you into the way
of studying occultism and spiritual-
ism. I was so sure of my plans that
I even had these cards printed then."
She held up the package of cards.
Wombold's calor had come back, and
his eyes took on some of their old-time
brilliance as he stared wonderingly
at her.
"You had them printed—those
cards? What for?"
"For my plan. But, tell me first,
even if nothing mysterious had hap-
pened to induce you to payback the
money, wouldn't you still be glad you
did it?"
"Yes," he said strongly. "It should
have been done long ago. I have wish-
ed to do it, but I was held back by
pride, by the shame of confession—"
"I know," she hastily interrupted.
"I thought that was it: And now I
want you to know that it was I who
placed one of these cards by your
breakfast plate last April. The story
of the man who called to see you and
left one of them was just a fabrication
on my part. There wasn't any such
I see him there? Oh, Henry, have a man."
little pity on me! I'll send it, Henry. But Mme. Charleroi?" he objected,
I'll pay it back, every cent, with in- in «dazed amazement.
terest. Now! Now! Get Carrington! thSye getst her percentage of thet
Get him on the telephone! I must reel mayma-five rhoungnh, never fear. It
be betraying her to tell you so,
it to -night. Oh, let me alone!" buI think ou ought to know. As
ten minutes and add an equal amount He shook off the restraining hands Y g
of sugar, cooking until the liquid of the womenand would have left for that old ledger, I had it sent to
,
thickens. Store in earthen or glass his bed for the telephone below stairs, me from home, It was I who came in
jars. This also makes a fine filling if to quiet him, they had not promised' and put it on your chest that night."
You!"
he cried. In mercy's name,
who are you?"
Her merry laugh had nevertheless
a trace of tears in it as she caught
his hand and answered:
"My dear old friend, I am -the
granddaughter of Henry Hart!"
(The End.)
for cakes.
Grape Catsup—Cover two quarts of
grapes with vinegar and cook until
ISSUE No. 41-'24.
to call his lawyer.
'After some difficulty Miss Armitage
n succeeded .% arousing Mr. Carrington,
soft. Press through a sieve and add and induced him to come to the Wom-
one cup of sugar, one tablespoonful of bold residence at once. By morning a
cinnamon, ane teaspoonful each of draft for .1;35,000, the amount of the
cloves and allspice, and a little cay- original defalcation with interest add -
storeCook slowly until thick and ed, was on its way to the'little New
store in bottles, a England town, inclosed in a registered
Grape Juice—Weigh the grapes and letter addressed to Henry Hart's
for each ten pounds use three pounds �iidow. .
In the -sunny library Miss Clara
Armitage was engaged in clearing out
the drawers of her typewriter desk.
occasionally. When boiling hot turn tune, bright as the sunlight itself, and
cf sugar. Cook the grapes in a .por-
celain kettle with five pints of water
to a peck of grapes. Cover and bring
slowly to the boiling point, stirring She wassoftly humming a gay %ttle
into a heavy bag and let drain. Add
the sugar and heat again to the boil-
ing point. Skim and store in steriliz-
ed fruit jars or bottles.
THE SECOND DAY OF THE
ROAST.
Sometimes when we have a good-
sized roast, we wish to serve it hot
the second day before we commence
on it as cold meat. An excellent way
to vary the roast slightly from the
first day, especially if it is veal, or
lamb, is to follow this method:
Put the roast into_a covered.recep-
tacle, standing it on a wire rack with
.feet. Put water in the bottom of the
container and steam the roast briskly
for half an hour. 'This may be done
on top of the stove. Then uncover,
set in a hot oven, and dry off for ten
minutes more. In putting the meat
above the hot water, it does not lose
its juices, and remains moist.
If the wire rack is not at hand, the
meat may be put into a steamer or.
set upon an open wire plate support-
ed underneath by a bowl.
w
While this process is going on, pre-
pare a portion of delicious dressing.
Put a minced onion and a couple of
tablespoonfuls of sweet fat into a. fry-
ing pan. Toss until a golden brown.
Be careful not to burn. Set aside for
a few moments. Take any pieces of
dry bread, crusts, or cold, buttered
toast which may be on hand. Dip
quickly uickl into a basin of cold water. As
soon as moist, remove, squeeze out the
water, and chop up fine in thesame
chopping bowl which has been used
for the onion.- If liked, an egg may be
blended with the bread mixture..
-
Now put the seasoned dressing into
the frying pan with the onion and .fat,
and mix. through thoroughly. After
the mass =becomes hot and inclined to
be a little dry,add two or three table-
spoonfuls of the thickened meat gravy
left from the day before. Heat very
slowly, and when the dressing ismolt-
inghot pat into a smooth cake, fry
lightly on one side, and fold over,
omelet fashion.
on her face was a queer little smile,
half amused, half wistful, such as that
with which sympathetic grown-ups
regard the tragedies of childhood.
From the deepest recess of the bot-
tom drawer she drew out a small pack-
age of cards, of the size and general
character of business cards, but hav-
ing nothing printed on them except a
circle enclosing a monogram composed
of the letters "H" and "F." She ran
these thoughtfully through her fingers
for a.moment, then slipped them into!
her pocket, went out into the hall and!
mounted the stairs. On the floor above
she knocked at Mr. Wombold's bed -I
room door. There being no audible
reply, she entered.
Mr. Wombold lay in an easy chair
before the window. He looked as if
he were just emerging from a grave
illness. His skin had exchanged its;
wonted healthy pallor' for a tissue -like
fragility, his great eyes seemed un
usually sunken in his emaciated fea-
tures and he was wrapped in a list-
less apathy such as belongs to the
period early
of convalescence:
Miss Armitage came -forward and
took a seat by his side. He regarded
her vacantly, without change of ex-
pression.
"Mr. Wambold,": she said. "I am go-
ing away. I have come to say good-
bye."
"Good-bye?"
"Yes.. I am going back to my home
in Connecticut."
"What for?"
"I—I am going to be married," Miss
Armitage confessed with a blush.
The old man sighed.
"It goes on," he said, "just the same,
doesn't it? ` Life, that is -it goes on.
and on till the end."
and may be transferred to .a warm
platter-. with the dressing at one end.
With the hot gravy and mashed pota-
to and a, little jelly to give zest, the
meal, will be quite as good; if not
..better, as on the first day when the
roast was served.
>Y '
By this time the meat will be hot, r.Minard's Liniment deals cuts.
He—"And your dad owns this estate
with no encumbrances on it, you say?"
She—"None but ma and myself."
-0
Mackintosh for His Daughter.
WSW
For every
wash -day method
RINSO is ideal for any wash -day
method you use. You do not
have to change any of your usual
steps—just use Rinso where you
used to use ordinary soap.
If you like to boil your white cot-
tons, Rinso will give you just the
safe cleansing suds you need in
the boiler. If you use a washing
machine, follow the advice of the big
washing machine manufacturers—
use Rinso.
Just soaking with this new kind of
soap loosens all the dirt until a
single• rinsing leaves the clothes
clean and spotless.
However you do your wash, make
it easy by using Rinso.
Rinso is sold by all _grocers
and department stores
r
If you use a Washing
Machine, soak your
clothes in the Rinso
suds as usual. In the
morning add more
Rinso solution and
work the machine.
Then rinse and dry—
you will have a clean
sweet snow - white
wash.
LEVER BROTHERS
LIMITED
TORONTO
R-4-27
A poem You Ought to Know.
Farewell to Nancy.
If a ballot were taken on the ques-
tion: What are the loveliest lines
Robert Bui-ns• ever wrote? there is lit-
tle doubt the four beginning, "Had we
never loved sae kindly*" would be at
the tap of the poll.. Sir Walter Scott
said they •contained "the essence of a
thousand love -tales," and Byron used
the stanza as the - motto of his own
poem;" "The Bride of A.bydos."
Ae fond kiss, and then we sever;
Ae farewell, and then, for ever!
Deep in heart -wrung tears I'll pledge
thee,
Warring sighs and groans I'll wage
thee.
Who shall say that Fortune grieves
him,
While the star of hope she leaves hint?
Me, tae cheerfu' twinkle lights me;
Dark despair around bsnights nie.
I'll ne'er blame my partial fancy,
Naething could resist my. Nancy;
But to see her was to love her;
Love but her, and love for ever.
Had we never loved sae kindly,
Had we never loved sae blindly,
Never met --or never parted,
We had ne'er been broken-hearted.
Fare thee weal, thou first and fairest!
Fare thee weel, thou best and dearest!
Thine be ilka joy and treasure,
Peace, enjoyment, love, and pleasure!
Ae fond kiss, and then we sever;
Ae fareweel, alas, far ever!
Deep in heart -wrung tears I pledge
thee,
Warring sighs and groans I'll wage
thee.
Some few - years ago an English
family rented a place in the Highlands.
fora few months. It was near a loch,
and one morning the party engaged a•
boat to take them across. The weath-
er had become unsettled, and the fath-
er said to the boatman, "By the way,
can you tell me where I could get a
mackintosh for my daughter" The
boatman rested on his oars for a mo-
ment or two, and then said, "There's
not ferry many -1liackintoshes heer-
abouts, but there's., a fine young 14Iac-
donald,- a bachelor, who lives at the
loch, and he might be suiting the
young lady." -
-
Precaution,
John wrote the following letter to
his sweetheart:, Dearest,darling, girl
of my heart I, would swim the deepest
rivers for you! I would brave the worst.
clangers for.. your s'ai.e; I would face
death in any storm just for you. Your
only true lover, John. '
P.S.-I'll be over to -night if it
doesn't. rain.
Housefly 'Quack Thinker.
The" housefly is said to be the clever-
est of insects, :its intelligence: surpass-
ing that of the ant and the bee. One
authority asserts that it can think 100
times faster than a man.
For Sore Feet--Minard's, Liniment
Two French scientists have devised.
an instrument which will take a film
of the beating of the heart.
"DIAMOND DYE" IT
A .BEAUTIFUL COLOR
Perfect home dye-
ing and tinting is
guaranteed with Dia-
mond Dyes. Just dip
in cold water to tint
soft, delicate shades,
or boil to dye rich,
permanent . colors..
0.111110
E`ca c11 �: Each 15 -cent pack-
age
ack-
,
r
�contains
e p ec
g
"•`��
tions so simple any -
woman: can dye or
tint lingerie, silks, ribbons, skirts,
waists, dresses, coats, .stockings,
sweaters, draperies, coverings, bang -
Ian, everything new.
Buy "Diamond Dyes"—no other kind
—and tell your druggist whether the
material you wish to color is wool or
silk, or whether it is linen, cotton, or
mixed goods.
Ignition.
The force was out to lunch—leaving
the bookkeeper alone in the store. A
handsome young chap strode in. "Do
they keep automobile accessories
here?" he asked.
The little bookkeeper smiled her
sweetest. "Only me," she replied.
SALESMEN. AfoiL
We offer steady employment anis pay
weekly to sell our complete ant. exclu-
sive lines of guaranteed quality, whole
root, fresh -dug -to -order trees and
plants. Attractive illustrated samples
and full co-operation, a money -making
opportunity. LUKE BROTHERS'
NURSERIES, MONTREAL.
BOILER
Water tube type, 1P6 h.p., in good con-
dition, also a large amount of plumb-
,ing, lighting. and cheating equipment.
!Will sell entire or in past at great
sacrifice because of alterations to our
property. Real Estates Corporation,
Limited, Top Floor, 78 West Adelaide
Street, 'Toronto. Telephone Elgin 310.
WANTED
FULL RIGGED
SNIP MODELS
Bend description and full particulars t0
L. CASTELLO
78 W. Adelaide Bt.
Tor o'nte
mewi�.a
just $wine a
B6 fi; 99
Feel -the perfect balance and the.
hand comfort of the Smart made:
Awe.–Hardened,Tou0hened and
f ernpered. by men who know how'
to build double -life and double
valueinto every axe they make
ASK YOUR NAM: WARE MAN FOR•,A`44 4"
Sind/e Bit -Double Bit
Any ShapeAny Weight
,212.12252,
ff
'CANADA FOUNDRIES & FORGINGS .
LIMITGO
JAMES SMART PLANT
BROCKVI LLE (PIT. er
.easeseettaliEWlie