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HomeMy WebLinkAboutZurich Herald, 1943-07-29, Page 7amous for flavour since 1892 the `Salado' name assures you of a uniform blend of quality teas. PI By J. C. FNloodiwiss CHAPTER XVII }lopte n must hav;e,,,_ slept very soundly, far it was • quite light when be was awak._ened by the telephone heli. "That yon, Hopton?" inquired Carlingford's voice. "Ualesbourne's Committed suicide." "Committed suicide?" repeated the Detective incredulously. "'Drowned himself," amplified Carlingford. "A loafer on the em- bankment saw a man jump in, and raised the alarm. The officer, w]io arrived on the scene shortly after- wards, found Galesbo•uree's cloth- es rolled up in a bundle with a. note saying he'd taken his life, as his nerve had gone in conse- quenee of continued rumours con- necting him with the Scutt mur- der case." come down to the station right .away," agreed the detective. "Have they recovered Gales- bourne's body yet?" "No, they're dragging the river now" Having looked in at the Yard, Hopton made his way to Lambeth Police Station. * As his car turned into the street be found the building sur- rounded by a. huge crowd. Smoke was pouring from the lower win- dows. "What's the matter, officer?" be asked. "Station on fire?" "Yes, sir," replied the constable. "Inspector Carlingford's had a narrow squeak this morning. His office was wrecked by a. bomb, sir." "Good heavens!—I ,was only tacking to him just now!" com- mented the astonished detective. "When did this happen?" "Abuot three quarters of an hour ago." Forcing his way through the spectators, 'the detective. saw Carl - :big -ford helping in the salvage work. "Hello, Hopton," panted the Di- visional Inspector. "I've had a narrow escape this morning." "'Tell me what happened." "WeIl, just after you rang off 1 had a call from the Chief Com- missioner ordering me to send something to the Yard. I went to the safe in my office to get what 61.e asked for, and immediately I tried to open the thing, realized the lock had been tampered with. * * * "No sooner had I tumbled to the burglary than I dashed out to get help. The constable had just left the outer office, so I ran along the passage to the. big room at the, front of the building. "The fact that I was at the oth- er side of the building saved my life," continued Carlingford. "For 1 hadn't been talking to the clerk two minutes when there was a ter- rific explosion'. There's no doubt a time -bomb had been placed there for the double purpose of killing me and destroying all evidence of the burglary." "And what was the thief after?" inquired Hopton. "The safe was packed with ex- hibits and papers connected with this `Ebony Torso' case." "That means everything con- nected with the case has gone?" questioned Hopton. "Everything except the 'Porro itself," replied Carlingford. "Cur- iously enough, Sir Hallard Costi- gan ordered it to by sent to Scot- land cotland Yard late last night for ex- amination." For some days . dragging oper- ations were carried on at the point where Galesbourne had tak- en his last plunge into the river, but his body was not recovered. As soon as Hopton heard of the parson's suicide,` he at once called at th.e Vicarage for a chat with his servant, Mr. Smith. but he was pre- sented with a new problem; the old man was also missing, and no one had seen him. His disappearance, coupled with the failure to find the Vicar's body, strengthened the Detective's theory that Galesbourne was not dead at all, but had staged the suicide in order to put the police off the scent, and lied disappeared:, taking the old man with him. His efforts seemed doomed to failure which. ever way he turned, for the Ken- sington station reported that Mrs. Clara Abershaw had been living at. 85, Marshfield Road, but had left without giving any address and that they were unable to trace her. * * Hopton decided to investigate this statement personally; so he went down to Marshfield -rd. and had a long chat with the missing woman's landlady. He ascertained that the woman had instructed that all parcels and letters were to be redirected to her, c/o Mr. Ikey Frost, The Pets' Shop, 106, Doek- side Terrace, Rotherhithe. Hopton returned to the "Yard," and, collecting a suit of dirty - looking rags which he used as a disguise, made for Doekside Ter- race to keep the Pets' Shop under discreet observation, He found it situated in a dense- ly populated riverside slum, its grimy windows surrounded by a crowd of urchins. who were peep- ing in at a number of dejected looking birds and animals, * * 'Topton slouched across the road, joined the crowd of noisy children. whose grubby noses were pressed-, against the glass, and examined the various curiosities. He had not been standing there: for more than a minute when the shop door open- ed and the proprietor leapt out, a long cane in his hand. "Get out of it, yon little dev'Is!" he yelled. "Look at that glass. All mucked up so as you can't see a thing! It's disgustin', that's wot It is, and I've only just paid 'elf a dollar to the winder cleaners!" Hopton was quick to make the most of his opportunity, "Let me clean• it up fer yer. be glad to earn a tanner, Guv'nor," he sniffed abjectly. The. naturalist was evidently a suspicious man, for he looked the disguised Detective carefully up and down before replying to his request for employment. "1)'you come from this neigh- bour'ood?" he inquired, "No Guv'nor, 1leppin' way," Hop- ton assured him. "Nothin' dein' rahnd them parts. I'd be real grate. ful fen a bit o' 'elp." "Very well, then, me man, come inside and I'll give you a bucket and cloth," and, leading the way, he ushered the exultant Detective into the shop. * * Hopton worked away and man- CROFTON Nt. KEL Prospecting Syndicate Properties located in the International and Falcon - bridge Nickel Area ... A $10,000 Syndicate. UNITS PRICED AT $50.00 EACH Each Unit currying 2,000 shares of stock in a company to be forined- Senil your snb*erilition er write for tatorecatl*w to CROFTON NICKEL PROSPECTING SYNDICATE 421 A1Hilion Bldg., Toronto - QUICK BOILED SALAD DRESSING 1 large (or 2 small) eggs 3 tablespoons saggar Acerb paprika )flash cayenne 11/a teaspoons salt cup milk, water OR fruit 1y2 teaspoons dry mustardjuice 1 tablespoon BENSON'S on ctnp vinegar CANADA CORN STARCH1 tablespoon fat Break eggs into top of double boiler. Shake over them the sugar, salt, mustard, corn starch, paprika and cayenne. Beat vigor- ously. Addliquid and cook over moderately boiling water until mix- ture begins to thicken (about 5 minutes). • Add vinegar slowly and cook 10 minutes longer, stirring frequently. Remove from heat and add fat, Strain and store, YIELD: VA pint, NOTE :—This basic recipe' makes a thick salad dressing which requires small space for storing. When required fora salad, it may be beaten up to any desired consistency by the addition of sweet or ;our cream, or rich milk, to taste. aged to make a good job of the window before his attention was suddenly attracted by the reflec- tion of a man who was slowly crossing the road. The fellow' was well muffled up in .a grey overcoat and wollen scarf, and wore blue tinted glasses, but, with a thrill of excitement, the watcher recog- nized the unmistakable face of Smith, Father Galesi>ourue's ser- vant. Hopton stopped his polish- ing and cautiously observed his quarry's movements in the sheet of shining glass before him with breathless eagerness. Smith stop- ped on the kerb, took a nervous glance up and down the street as if he expected to be followed and quickly entered the natural- ist's store. The mystery was slowly thin- ning out; and he now knew that Mrs. Clara Abershaw had a very definite connection with Smith! And where Smith was, he felt pretty certain he would find Gales - bourne ... and a solution to the problem of Scutt's murder. Quiet- ly finishing off his task Hopton re-entered the shop. The bell clanged loudly as he opened the door. and Mr. Frost bustled out. "Well, me lad," he cried genial- ly, "done yer job?" "I think you'll find it O.K., boss,' grinned Hopton. "l']l admit you've earned yer tanner. 1'11 give you a cup ce tea as well, if you'll comp through in- to the sit tin' -room. You might just go tbrough into the larder there, an' fetch the tea -tin while I'm lay - in' the things." "Roight ye are, boss." replied Hopton, as he got up and went to the door indicated. "In 'ere?" "That's the place," answered the naturalist. "Catch these match- es, and you'll find it on the shelf at the end." Hardly had he got fairly over the threshold than the door was slam- med behind him and an exclama- tion of savage delight made him realize that he had fallen into a palpable trap and was fairly caught. From the other side of the door. he heard the mocking voice of Mr. Ikey Frost. "Yee tho'rt you'd got a 'sucker,' didn't you, Mr. 'Opton? But you've met yer match this time, yon creepin' tripe-'ound. I shouldn't get strikin' too many matches, be- cause I've got a gas -pipe coupled up, and we might just turn it on so as you can see wot we do to the pore little doggies an' pussycats w'en we wants to send 'em to sleep painlessly," There was an ominions pause, and then another voice addressed him—tire voice of Galesbourne. (Continued Next Week) CROCHETED BOLERO IS EASY TO MAKE This lovely bolero is crocheted in the fan design. Easy to make and lovely to wear with your pretty pastels. Pattern No. 958 contains eornpletc instructions. To order pattern: Write, or send above picture with your name and address with, 15 cents in coin or stamps to Carol Aimee, Room 421, 72 Adelaide St. West, Toronto. ISSUE No" 31-43 TA LE TALKS SADIE B. CHAMBERS SYRUPS AND JAMS Syrup Figure the amount of syrup ee- peered for fruit to be canned and have syrup ready before preparing fruit. Thin syrup—One cup sugar 10 two cups water makes approxim- ately 24 cups syrup. This syrup is recommended for apricots, blue• berries, sweet cherries, rasp- berries, peaches and pears. Medium Syrup -1 cup syrup to 1 eup water. Makers approximately 1n/z cups syrup. This syrup is rec- ommended for sour cherries, plums, biaek berries and strawberries. A syrup between these two -1 cup of sugar to 1 cups of water makes approximately 2 cups syr- up. This syrup is recommended for sweet plums, cherries and apricots. To make syrup—add water to sugar, bail 5 minutes, skins, keep hot but not boiling. For each pint sealer allow—? to al cup syrup for small fruits, • % to 1 cup syrup for large fruits. Sugar -beet and cane sugar are chemically the same and therefore can be used interchangeably with Identical results in canning jams or making jelly. These directions are according to those issued by the Dept. of Agriculture, Ottawa, in their book- let "Wartime Canning." BLUEBERRY AND RHUBARB JAM ' 2 quarts blueberries 2 quarts rhubarb juice 4 cups sugar 'To• make juice use 1 quart rhu- barb, washed and cut in a inch piecee. Add 1 mfrs water, cook ten minutes and press through a sieve. Add the cleaned blueberries and ' cook ten minutes. Add sugar and tNLI WNW INWAN cooleten minutes. Pour into hot sterilized jars, cool and seal. Yields about 21' pts. JELLIED BLUEBERRIES 3 quarts blueberries 2 cups eugar 1 cup water Make a syrup of the sugar and water and boil for 5 minutes. Add the cleaned berries and cook for 20 minutes. Pour into sterilized jars and seal. Yields about 3 qts. Next week—Canning without sugar according to these same dir- ections. Miss Chambers welcomes personal letters from Interested readers. She is pleased to receive suggestions on topica for her column, and IN always ready to listen to your "pet peeves." Requests for recipes or special menus are In order. "address your letters to "Miss Sadie 0, Chambers, 73 West Adelaide St., Toronto." Send stamped self-ad- dressed envelope. It you wish :c reply, American farmers produced more than four million acres of flaxseed in 1942. How Famous Hotel Chefs Meet "Meatless Tuesday" Challenge MEATLESS Tuesdays and rationing generally. form challenge and in- spiration to all cooks. That challenge has been accepted by the kitchen ex- perts of the Canadian National Rail- ways Hotels, who face exactly the sane problems as those of Mrs. Householder; they must exercise intelligent imagina- tion to provide savoury substitutes. Chefs in Canadian National Railways Hotels—there are eight of them in as many cities of the Dominion—issue Tuesday menus which offer pleasant gastronomic adventure to mealtime guests. Here are selections taken from a big list of meatless dishes now being served in National System Hotels. They have been prepared by men of international reputation yet each item presented can be prepared economically in any kitch- enette with modest resources. FRIED CHEESE SANDWICH The first dish comes from Edward Albert Gebistorf, Chef at the Mac- donald in Edmonton, a hotel with a sterling reputation in that busy city, and throughout the Nest generally, for the excellence of its dining room serv- ices. During the Royal Tour in 1939, Their Majesties, King George and Queen Elizabeth, were guests at an official dinner at the Macdonald and, those present on that occasion com- mended the menu as being entirety choice and appropriate. Here is Chef Gebistorf's suggestion for a delicious supper dish: Make a well buttered cheese sand- wich with a slice of Canadian cheese 34 inch thick between. Break two eggs, beat well, with a tablespoon of cream and a speck of salt. Soak sandwich in mixture on both sides and fry in butter to a golden brown. Then finish in the oven for five minutes to be sure that the cheese is positively melted. Serve very. hot. It is possible to do without butter on the sandwich bread. MEATLESS MACARONI SHEPHERD'S PIE This suggestion came from Nickolas Lacoste, Chef at the Nova Scotian Hotel, Halifax, He also suggested some excellent fish recipes but the Shepherd's Pie, a favorite in many Canadian homes, was selected as a novel variant of an old friend. As given below it will make six servings. 2 cups small cut macaroni 1 onion 2 green peppers 2 cups milk 2 cups grated cheese 2 eggs Method: .Boil macaroni in salted water (not too well cooked). Dice the green peppers and onions, braise in butter or other fat. Mix cooked maca- roni, cheese, eggs and milk together. Salt and pepper to taste. Pour in a small greased deep pan; bake in medium hot oven 25 to .30 minutes. Serve hot. GNOCCHI NEW ORLEANS Before war imposed travel restric- tions as well as rationing, Canadians who found themselves at Soho in London, Greenwich 'Village in New Chef Lacosta of the Nova Scotian Hotel shows Mr. W. Stanley Lee, Prices and Supply Representative of the Wartime Prices and Trade Board how to make meatless shepherd's pie. York, or the neighborhood of Fisher- man's Wharf in San Francisco, spoke with delight of the gnocchi discovered in restaurants where good food was ob- tainable at moderate price. It is a real novelty yet \lilliam Schmidts, Chef at the Canadian National Prince Arthur Hotel at Port Arthur, gives assurance that it is well within the capabilities of every housewife and the resources of all good kitchens, Chef Schmidts adds mushrooms, but says that when market considerations and price make then scarce and expensive they can be left out. The recipe provides four to six servings: A .( cup miik 2 whole eggs 2 sups flour 1 pinch salt B 1 cup sliced onions 1 cup diced celery ' cup diced green peppers 3 cup diced red peppers } cup sliced mushrooms (optional) 2 cups thick stewed tomatoes Salt and Cayenne pepper Method: A—Whip all items into a thick paste and drop into slightly salted boiling water through large piping bag, poaching gently. Drain off and fry with a little butter and grated cheese. 13 ---Fry onions, celery,green pepper and mushrooms till tender. Add tomato pulp and cook well, adding red pethese are can- ne . if fresh, last—providingpers course, ook them with the other ingredients. Salt and cayenne pepper to make a rich hot flavor. Put (A) (gnocchi in buttered bowl and cover with hot tomato sauce (8) Sprinkle with grated cheese and bake. Farmers Of Quebec Follow British Plan English agricultural methods have influenced those of Quebec Province considerably during the war years, declared Aime Gag- non, professor of rural economy, in an address before the recent congress of the Corporation des Agronomes held at Oka, Qtie., recently. Praising agricultural progress in Britain, Professor Gagnon said that more than five million new acres had been put into culti- vation. Production and see of produce are being carried on co- operatively. Subsidies are pro- vided for supplying farmer: with chemical fertilisers. Tractors are rapidly replacing horsepower ea the farm, he said. Besides cultivation of eats, maize, feed roots, sugar ',gets, special attention has been given to more efficient production •of hay crops: fodder food vaiaes (12% of the proteins) are con- served by harvesting during period of fullest growth. Following the English example, Quebec agriculturists will con- centrate on fodder production with a view to retaining as sill; a percentage of food value as possible for dairy farmer: and cattle breeders, Mr. Gagnon de- clared. A Wise Fool Wh© Is Safe And Sound There was a man in Western Ontario who lived up to his teach- ing, says The Chatham News. .Always he declared that if iris car ever stalled on a railway track with a train approaching he w.:uld waste no time on the car. 'gut would make for safety. "1 can buy another car, but I can't oux another chance after I ani Lie. ,i,'? he said. A couple of weeks age he bought a car and took it for a run. Crossing a railway track it gave a cough and quit. A .rain was approaching from a disti.nce. People told hint he had time to get her going, but this brave chap dropped out and walked to ,he side of the road. The car :Kral reduced to matchwood. Some people said"he was a fool, hut if so he was a wise one. He had insured his car and was tak'ng no clianees. He le 't the debrie to the wreckers and put in a ciaim to the insurance company. He is still. safe and sound and hie wife is not a widow. 3Pads onay