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Home My WebLink AboutZurich Herald, 1942-11-05, Page 6SERIAL STORY BANNERS Y1NG BY MARY RAYMOND CHAPTER 1 When the Colton twins --Chris- tie and Janet—were, born. every- body in Westwood said they were as alike as two peas in a pod. But they were not many weeks old before their great-aunt Lawrence remarked dryly: "As alike as sun- shine and moonshine." Which, later, pros ed an apt comparison. All through their baby days it bad bean Christie who audaciously led. planned and executed the nursery activities. The difference was more narked in later child- hood and was emphasized during high school and college. They had the same lovely brown hair with golden lights in it; the name blue -gray eyes, fringed by incredibly long lashes; the sante curving; sweetly -molded mouths, the same youthful, lithe figures. Only it was Christie who glowed and sparkled, and Janet who went about in a soft reflection of that glow. It was Christie who was high in the air, now, circling over the modest Westwood airport. And Janet who stood on the ground, Tier blue eyes anxiously glued to the circling plane. Janet did not know that at the moment the courage and confi- dence of her twin was at low ebb, and that Christie's anxiety more than matched her own. Tommy Colton, their brother, yeas watching, too. But he was not troubled. Christie's uncanny lick would always hold out. Now, if Janet were in that plane, you'd really have something to worry about. Bill Blake, the young me- chanic at the airport, was another cool observer; and some distance away instructor Russ Lawton, manager of the local airport—and, finally, Bart Sanderson. Russ had groaned when he saw Bart walk out on the field. "Great Scott, look who's here," he had said. He would get rid of Bart if he could, before Christie came down. In the state she'd be in, some of Bart's idiotic ideas might not sound so idiotic. Careers had been spoiled by somebody like Bart bobbing up at the wrong time. ;k * * Goodlooking Bart Sanderson had been known as Westwood's "fly - ingest fellow" before he went in for medicine. He had grown up Dying any old crate he could get his hands on. During high school days he had hung around the air- port, scorning parties and pretty girls. He had come home from medical college still indifferent to both and still a flying fan. More than one person had sus- pected that if any girt could prick Bart's indifference, it would be Christie Colton. But, of course, Bart had his pride, and anybody knew that a young doctor -to -be, interning now in an eastern hos- pital, was no match for a daughter of Westwood's richest citizen. Bart had had a few dates with Christie. When he danced with her there was that "certain some- thing"—a look in his eyes—but there had never been a hint that he ever intended to ask popular Christie to marry him. "Wonder if he knows who's up in that plane," Russ thought, as Bart came toward him. But Bart's grim face wa.s his answer. "He'd probably knock me down, U he knew I tricked her into a nolo, although I probably saved ARTIFICIAL Write For Catalogue To S. J. Dew 1849 Church St., Toronto 25 Years 'Established ISSUE 42—'42 1) her a bad ease of nerves, Russ thought. He was feeling a little jittery. He wished Christie would come down out of that sky. Seeing Bart had made him un- easy. Bart's prejudice against women flyers was well known. He had written articles citing their weak points—and they had been published. "They're no good in real emergencies," Bart had writ- ten once. "If they come through a flying hazard, it's an accident" Russ hoped Christie would make a good landing. "Wouldn't Bart. have to show up at a time like this." "Well, so long, Bart," Russ said, elaborately casual, "glad you drop- ped by." He started walking away. But Bart, lighting a cig- aret, seemed not to hear him. He was staring skyward, his feet ap- parently glued to the ground. "Damn obstinate chap," Russ muttered. "But, gosh, how girls go for him." And Christie was one of them. Christie who flew more easily and naturally than any girl he had ever known. But lots of women had been grounded for lees than love. * * It had been one of those days for Christie. She had begun her Iesson that afternoon In a blue mood. All this time, and Russ had never mentioned a solo. She prob. ably never would go up alone. Everything she had done today was wrong, and Russ had been saying so in no ladylike manner. He was probably getting ready to wash her up. This was probably her last landing. Russ had leaped out of the plane, loosening his safety belt. Then his arm shot up straight and rigid, his usual signal to take off. Chris - tie's had moved in automatic obe- dienne. Suddenly, her eyes glued to the control stick moving up there in front—all by itself. Heavens, not by itself at all. She was moving it back here in the rear seat, just as she had so many times before when Russ was in front, his broad back hiding the stick from her. She°was alone. She was up here with the ship and the sky. Sho was soloing. Her throat was tight. She had been shoved up here without warning. Nov, how was she to get down? Oh, yes, she knew. Don't get frightened and cling to the stick, Christie. Easy now, you could never make a landing with that taut arm. Loosen up, loosen up inside. A plane feels it, if you're not confident. She, could almost hear Rues tacking. Well, all right, slie was feeling steady, easier. "I've done It, I've soloed," she whispered suddenly exultant. Down there, Russ was probably watching for her plane to wobble a little, knowing what a trick he had played upon her. 'Well, she'd show hint. Everything was so exactly the same. The plane cutting throngh the keen, cold air. The white clouds, spaced like stepping stones against the blue sky, and below the long hangars of the airport, dwarfed by distance, and looking like oversized blocks. But all this was a forced kind of bravery. Slie didn't really feel brave inside. "I'm going in. I guess I'ni scared," Christie said aloud. Her voice sounded funny to her own ears, hoarse and shaky. She was Ianding. Rolling in again. No bumps. Maybe it was a good landing. They were gath- ering around her — Tommy, Jan, and Bill Blake. "Believe you could have set it down on a dime," Bill said. "Christie, you're wonderful," Janet cried, She was looking proud and a little envious. "Glad you made it," 'Pommy said. "Oh, it was easy," Christie said. Now that she was on the ground again, all her fears seemed silly and far away. She looked about for Russ. And, suddenly, her heart seemed to turn over. Bart! * * * Janet was laughing. "We brought him out with. us, 'Bye now. I'm going to get away from the fireworks. If you were Bart's sister, or his wife, I'd bet you were going to get one good spank- ing." "ilut I'm not his sister, or his wile," Christie replied in a queer voice. WHITE 'GOLD' • Pickaninny in Raleigh, N. C., fondles fluffy white cotton bolls happily as price soars to 20 Cents a pound, highest since '27. It was absurd that the eight of Bart could do this to her. All those months of interning, and he still looked as though he had been up in a plane every day. Bronzed, broad -shouldered, with that quiz- zical gleam in his eyes, and that look about his mouth, as though it could turn into a smile if it would—but it wouldn't." "Hey," Bart said. "Hey, yourself," Christie re- plied, hoping she was hiding the rush of gladness that would have sent her straight into his arms if Caere had been only a half -way invitation. "I'm pretty glad to find you all in one piece." Bart was holding both of her hands in a tight grip. "If you had stayed up much longer, I'd have gone after you." "Well, my prize lady -bird, how was the ether? Nice going, nice landing, Christie." Russ had saun- tered up, looking pleased. "I had a goad teacher," Christie smiled at him. "Bart has a notion that girls should keep their little feet on the ground," Russ mocked. "As for me, I recognize a flying natural— and I don't care whether it's fem- inine or masculine gender." "Oh, run along, Russ," Bart said. "Let me get in my two words." "She knows thein already—'too dangerous'—" Russ laughed. "See you Wednesday, Christie, same time.'" Bart waited until they were spinning toward town in Christie's car: "Something told me it was high time I came home. Gosh, Christie, I remembered you as kind of nice—but not this nice." His voice shook a little. - "That goes for me, too," Chris- tie said, a lump in. her throat. "I'm going to argue with you— plenty," Bart was frowning a lit- tle. "About these flying lessons, Christie. It may sound funny coming from me, but I guess it's because I know the danger. With the world in such a mess, you have it figured out that you'd like to help some way. But there are lots of other ways. There was the girl I met on the train, for in- stance. She wishes she could do something to help morale, but isn't sure just what she could do." Christie's heart seemed to skip a beat. "What girl?" ehe asked, trying to Bound interested and natural, "A. girl named Sandra Rydall. She's going to live in Westwood. She's just back from Europe, had some kind of a job with a maga- zine. Seems she had a pretty rot:gh time when the kettle boiled over, and was mighty glad to get back and settle down. Maybe you'll see her around. She looks pretty social." "Why did she pick our town?" Christie didn't like the sound of her own voice. It had an odd, al- most resentful note in it. bitable. tively, she had not liked this San. dra. Because Bart's voice when he spoke of her, had a very spe- cial sound. "Oh, I don't know. She just picked it." I4e added, "I believe she has some relatives here." "I hope she's as ugly as sin," Cheietie thought, deciding, "but she isn't." (Continued Next Week) Record Set For Ship Construction Ten days after its keel was laid, the 10,500 -ton Liberty freighter Joseph N. Teal slid into the Willa- mette River at Portland, Ore. Thus the Henry J, Kaiser Ore- gon shipbuilding yards trimmed a. full fourteen days from the record for ship construction. Work on the Teal began at 12.01 a.m. Sept. 23, 240 hours later, some of the hundreds of men working on the hull began clearing the way for launching. • When the Teal bit the water site was 87 per cent complete, said Albert Mauer, assistant general 1na11agor of the yard. Ordinarily a vessel is 79 per cent finished at launebing, TABLE TALKS SADIE B. CHAMBERS Requests Seafood Casserole Sometime ago we wrote in this column about a dinner cooked all in one dish. This is a fish dinner and is suitable for Fridays and. other fast days and presents a sol- ution for economy and labor sav- ing. The answer is as easy as one, two, three ---• first quality canned fish, a medley of vegetables, and buoyant biscuits keeping every thing shipshape. Pare and dice enough potatoes to measure 21/2 cups. Plunge these into boiling salted water and add immediately 1 chopped onion and cup chopped raw celery. Cook until tender and drain. Save the vegetable stock to use later in the recipe. Next will be required 11/2 cups flaked fish. When you have drain- ed off the oil and flaked the fish mix it with si cup canned peas, 1/y pimento cut in strips, and one eighth teaspoon pepper. Stir in the cooked vegetables (potatoes, celery and onion) . Grease a 1Ph quart heat resist- ant glass baking dish. Place in it the fish mixture and pour over it 34 cup vegetable stock and 1 cup milk perked up with a few drops of lemon juice. Use a fork to blend the liquid and solid into a smooth texture. Dot with bits of butter using in all two table- spoons. That is almost a meal right there. But fluffy sea -going bis- cuits crowning such glory will turn any dinner into a gala event. Use your favorite biscuit recipe. Cut dough into small biscuits and ar- range on top of the fish mixture. Place in hot oven for about 20 minutes. When the biscuits are brown rush this hot pungent dish to the table. Just one thing more,—do not forget a glass of that tart currant jelly. Peanut Loaf 1 cup freshly ground peanuts 1 cup mashed potatoes 1 cup bread crumbs 1 egg 1 cup milk 1 teaspoon salt 5i teaspoon pepper 1 tablespoon butter Combine the peanuts, potatoes or rice if desired, and bread crumbs. Beat the egg; add milk and the seasonings. Add to the first mixture. Add melted butter and place in a greased loaf tin. Set in a pan of water and bake in an oven of 350°F. for about 35 minutes. Serve at once with well -seasoned tomato sauce. Delicate Orange Pudding 4 slices bread 2 tablespoons butter Pulp from 2 navel oranges (1 cup) 3 eggs 1h cup sugar 1h teaspoon salt 2 tablespoons grated orange peel Yz cup milk Butter bread and cut in cubes. Place in buttered casserole or cus- tard cups with orange pulp. Beat whites of eggs until stiff, add sugar and continue beating until well blended. Add egg yolks and then add milk; stir into beaten egg whites. Pour over bread and oranges and babe in moderate oven 350°F. abort 40 minutes. Fruit Scones 2 cups sifted cake flour Via teaspoons baking powder 1,k teaspoon salt 2 tablespoons auger 4 tablespoons butter 1/ teaspoons grated orange rind ih cup finely chopped seedless raisins 2 eggs IA' cup light cream Sift flour once i,t,d measure; add baking powder, salt and sugar, then sift again. Cut in shorten- ing. Add raisins and orange. Re- serve about one-third of the egg white for glaze. Beat the remain- ing c.ggs well and add the cream. Add all at once to the flour mix- ture and stir until flour is damp- ened. 'Then stir vigorously until mixture forms a soft dough and follows spoon areuna the bowl. Turn out at once on slightly floured board and knead for '/z minute. Roll 1/s inch thick and cut in triangles. Place an ungreased baking sheet. ]feat top lightly with reserved egg white slightly beaten. Bake in hot oven 12 to 15 minutes. Corn Syrup Cookies 1 cup corn syrup 1/i cup brown Nugar 1 . cup butter 2 eggs 1 tcaspcon salt 1 teaspoon vanilla 31/2 cups flour 1 teaspoon soda 1 teaspoon baking powder 1/2 cup top milk 1 cup chopped raisins Cream sugar and butter and add corn syrup. Add eggs and beat well. Add vanilla and salt. Al. tctrnately with hulk add the flour mixture into which has been sifted the soda, salt and ba':in .' powd> r. Lastly add the raisins and stir batter well. Drop by spocnrule on 0 I rr&s Hie Answer to } SYP'!.nr Question If you cannot get Crown Brand Syrup from your favourite grocer now and then, here is the reason. Because "Crown Brand" in addition to its other uses is being very generally used to help supplement the supply of sugar in Canadian Homes, the demand has increased tremendously. Though there has been a much greater amount of Crown Brand syrup produced this year, even this increased supply cannot cope with the shortage of millions of pounds of sugar. Don't hoard ... buy normally... we are making every effort to supply the increased demand, and your grocer will do his best to fill your needs. greased cookie pan. Flatten out thin and sprinkle with nutmeats. Bake in moderate oven about 12 minutes. Miss Ciiasubers welcomes personal letters from interested readers, She is pleased to receive suggestions en topics for her column, and is vat ready to listen to your upei peeves." Requests for recipes or ppecinl menus are in order. Address your letters to "Miss Sadie 0. Cham- bers. 73 West Adelaide Street, To- ronto." Send stamped self-addressed envelope tf you wish a reair. New Blouses Show Variety In Style Blouses have truly come into their own this year. Their variety in style makes it possible to change the look of that basic suit to fit almost any occasion. An extra skirt or two takes away the almost. The new fall blouses offer. quite a departure from the classic shirt theme, although that is still the big volume seller. Two practical considerations have been taken into account this season. One is the return of the over -blouse for the woman who desires the effect of a two-piece dress. The other is the use of warm fabrics in varied styles, Wartime jersey, 65 percent wool and 35 percent cotton, is one of the newly developed fabrics which is extensively used. Looped wool fringe, lace, novel lingerie trimming and spangles add distinctive touches. Wooden Ships In these days of steel ships the extent to which the British forests of oak were reduced to provide ships to fight the wars of other days is not often appreciated. From keel to completion one "wooden wall" would require a forest to itself. Two thousand oak trees at least 100 years old had to be felled for a warship of Nel- son's time. ROLL OUT THE APPLE BARREL • Recipes•of-the-Month CaII for the "King of Fruits" in Late Fall Desserts By BARBARA B. BROOKS Spring has its young lamb and tender greens, summer its berries, but autumn can call the Apple, king of fruits, its own. A year-round favourite, the apple is at its juiciest in the late fall when It reaches the market straight from the ripening orchards. Once in the kitchen, the apple starts on a brilliant career of tasty, pungent -smelling dishes. Three new apple recipes that will win laurels at any table are Apple Flake Betty -- a crispy combination of corn flakes and apples in a simple yet satisfying pudding; Apple Crunch, another apple -in- spired dessert and the last word in pies — Apple Pie Moderne. Below are the recipes. Apple Flake Betty 5 cups corn flakes Ws cup sugar, granulated or brown 3 cups sliced apples cinnamon 3 tablespoons butter Put layer of corn flakes in buttered casserole. Cover with layer of apples. Add half the sugar; sprinkle with cinnamon and dot with a third of the butter. Add another layer of corn flakes, remaining apples and sugar. Sprinkle with cinnamon and dot with more butter. Put layer corn flakes on top; dot with remaining butter and sprinkle with a little sugar. Cover ,casserole and bake in moderate oven (375'l'.) about 35 minutes or until apples are soft. Serve hot or cold with cream. Yield: 6 servings. Note: Add about 2 tablespoons water to strudel before baking 1f apples aro not juicy. Sprinkle a few drops lemon juice over apples if they are not tart. Apple Crunch 6 cups sliced tart apples 1 teaspoon grated lemon rind 114 cups light brown sugar .4 cups corn flakes teaspoon nutmeg 1 , cup melted butter Arrange apples in baking dish. Cover with one cup of brown sugar, uutmeg and lemon rind. Roll corn flakes into fine crumbs and combine with remaining sugar and butter. Sprinkle on top of apples. Bake in moderate oven (350.375°F.) about forty-five minutes or until apples are done. Serve with cream. Yield: 6 servings (9 x 9 -inch dish). Apple Pie Moderne 6 cups corn flakes as cup butter (114; cups fine crumbs) 1,¢ cup sugar 1 quart pared, sliced apples 1 teaspoon cinnamon 1/ cup sugar 2 tablespoons butter Roll corn flakes into fine crumbs. Melt butter, add sugar gradu- ally and mix with crumbs. Reserve 1/a this mixture; press the rest evenly over bottom and sides of pie pan. Fill pie shell with apples; sprinkle with 12 cup sugar mixed with cinnamon. Dot with 2 tablespoons butter; sprinkle remaining crumbs over top and bake in moderate oven (350°F.) for 1/2 hour, reduce heat to 300°F, and bake 1 houir longer, until apples are tender. Yield: One 9 -inch pie. A ctstAL YLVIRA°i "711144' „ APcaJo r 972a/uJ / o Postum has a delicious satis- fying flavor that every member of the family will enjoy. Postum contains no caffein or tannin to upset nerves or stomach. Made instantly in the cup, either with boiling water or hot mill. Very economical. 4 OZ, SIZE MAKES 50 CUPS 8 OZ. SIZE MAKES 100 P172