Zurich Herald, 1941-09-18, Page 3.11.11.1as 0.12.0.0419.11.1.1110.0.11.11611.10.0.4.0.416.11..1.1111.011.14
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By LOUIS ARTHUR CUNNINGHAM
SYNOPSIS
Lovely, red-headed Gilliam Meade
lives with her uncle, Colonel An-
selm Meade, at Rydal House, in
Eastern Canada. Realizing that the
family fortunes are disappearing,
Gillian makes up her mind to ac-
cept wealthy Jonathan Hillyer.
Thus she hopes to save the old
home, and provide fore her uncle
and her seventeen -year-old sister,
Deborah, Walking alone on the
grounds of Rydal House, she en-
counters Simon Killigrew, best
friend of the late Jaffry Clay, to
whom Gillian had been engaged.
Simon tells her that she was re-
sponsible for Jaffry's dearth. She
goes back Into the house, disturb -
The whole
family enjoys it!
• Healthful, refreshing
Spearmint Gum is a treat
for young and old. And the
chewing helps keep your
teeth clean, bright and at-
tractive. The delicious flavor
sweetens your breath,
freshens you up. Join the
millions of happy families
who enjoy Spearmint after
every meal.
ed, and dresses to go out with Jon
Hillyer.
CHAPTER 5
They were in the living room
chatting with Anse when she did
Come down. Deborah had managed
to discard the unhandsome green
outfit and looked sweetly youthful
in tan slacks and a blue sweater.
Jon Hillyer was smiling indulgent-
ly at her as she rolled big brown
eyes up at him and hung breath-
lessly on his every word.
He dropped her gram efully wheu
he saw Gillian. He came quickly
to Gillian and there was an eager
light in his gray eyes, a sudden ani-
mation in his ruddy weather•+beaten
face. The sun and the wind On the
seven seas had done their work on
Jon Hillyer. He had flown around
the world. He bad done about ev-
ery reckless thing, just, as he said,
for the thrill of it. But he knew
now, as he looked into Gillian's
eyes, as he saw the aureate won-
der of her hair, the glorious slimi-
ness of her youthful body, that all
those thrills would pale before the
wonder of having her love; that,
holding her, he would hold heav-
en in his arms; losing her, he
'would lose the greatest desire his
heart had ever known.
"Gillian!" His big hand engulfed
hers. "How lovely you look! And,
a woman among women, you are
ready on time. Colonel, I know we
leave you in bands as good as they
are lovely."
Deborah was dubious, and glanc.
ed furtively at the bright crimson
nail polish she had borrowed from
.Amy Sturgis. She told Gillian to
have a good time and gave her a
tragic, suffering look that said,
"While' I sit among the cinders
or scrub the kitchen floor." Anse,
walking to the door with them,
spoke to Gillian while Jon was
helping Hawtry stow Gillian's tray
cling ease in the rumble. Anse's
hand rested for a moment on hers
and Anse's pale blue eyes held
hers. "I don't know how to pray,"
muttered Anse, "but if I did, Gil-
lian, I'd be praying for you. I want
you to make no misstep, but 1
cannot show you the road."
"That's a prayer, Anse."
Clay's Poems
The car rolled clown the drive -
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way between the tell cedars and
the Autumn wins was cool on, her
elicits; and she could breathe and
lead back a0.11st the cushion$
and close her eyes, "Drive on few -
ever, Jou," she murmured dr'Q'Ws`
i1y. "On and on aiid oil,"
"Do you feel like that? Are you
em'e you wouldn't want to change
amateurs after a few million
miles?"
-Pretty sure."
"That's nice to hear, Gillian. I
too would like to go on with you
forever, But you're eo young and
it's hard for you to know just what
you want, while I— well, if I don't
know now" — HIe laughed a bit
Harshly—"the chances are I never
will know." •
He wondered what had happen-
ed between her and Jaffry Clay..
Probably it was just one of those
boy -and -girl things that blaze up
for an hour then the as suddenly
as they coma Still, it must have:
been more than that if, as people'
sail, Clay had turned to and 'inade.;:
a wreck of himself after she ceas
ed to love him.
"That reminds me" — his own
thinking reminded him. He hesitat-
ed. Gillian opened her eyes, looked
at liim sleepily and said, "Yes?"'
"Does it hurt you to talk about,
Jeffry Clay, Gil?"
"I think I'm past being hurt,
Jon," she said, "but why do you
wish to taut of—of him? You were
about the only one—you and Anse
—who didn't question me at the
time, who didn't look at me as if
I had done something terrible, as
if 1 were some inhuman monster.
I can't talk about it, Jon. I couldn't'
then, I can't now, I can't ever•
"
"Child, I don't want ,you to talk
about it or him. I mentioned . his
name only in a business connec-
tion, What passed between you and
him, what sad story niay be there,
is none of my concern, even the -1Z
I love you, What I wished to ask
you is about the poor chap's work
—his poetry—a novel he. ,left
some other stuff. His work was
good, eh?"
"Yes," said Gillian quietly. "His
work was good. He had published
only one book of poems., •It was
well received. They said he had
genius, that he Would be great"'iine
day" — Her nails were sharp
against her palms.
Hero Worship
"Yes." Jon's voice. Ras • dryly
matter-of-fact. "That's what;;, • I
thought. The book of poems
::'Was
published privately. Clay and • a
young man named. Simon Killi-
grew—"
Simon Killigrew—a fiager pluck
ed at a chord in Gillian's heat
and let it twang back and left it
throbbing. She saw -that tall, hard
muscled, angry -grey youth, rising
up out of Rydal Water, saw the
accusation in his eyes before ever
he spoke.
"Now Killigrew wants to:publ ell
the rest of Clay's stuff. ' He's sort
of a literary executor, I gather,
But he needs capital, He approach.
ad me about it. I met him at the
'University Club a week oreao back.
He struck me `as being a ,straight-
forward sort of fellow and I told
him I'd look into it. His wife died
while he was spending a year
abroad, He was pretty well broken.
up over it. He doesn't need a great
deal of money. He has a, little
place of his o' n—!Simons *print
ery—in Beaver Hall Square. But
he thinks if the book is ploberiy
launched and well advertised it
will be a smashing success. 'Hee%
something of a fanatic when it
collies to Jeffry Clay. Sort of hero•,
worship. Not a good thing."
"I've met this Simon Ivllligrdw, "
said Gillian, "once, briefly, Yea;
it a hero worship with him: That's
the ‚only word for it," • • i'
'Well, what's to do, Gil?'I put it
up to you."
"TQ me': �vny to me?" She,
shook her head v eheemently. ' TrciWee
have to decide yourself, Jon.' A)1
I can tell you is that' Jeffry's shift'
had something, some mystic, cap-
tivating strain in it, and - pPopie
liked it. You know how li ucli they
liked it—and him,"
"Well. then, shall I give'.. this
Simon Killigrew his chance? It
means a. lot to him, I know."
(To Be Continued)
COOKIES WITH CRUNCH
FOR SCHOOL•GOING LUNCH
YOUPAY LESS'
„„,1
The Lowly Perch
Will Feed Britons
Fruit for freshness, sandwiches for "fillers,” hot cocoa in a
thermos bottle for energy, and healthful, crunchy cookies of bran
and peanut butter make up a balanced school -going lunch tiny tykes
inay bring along during, dear old golden rule days. The same cookie
is at home in the cookie jar, too, so make up a batch for both purposes.
Bran Peanut Butter Cookies
1 cup shortening' 1 cup bran
1 cup sugar 3a/ cups flour
1 cup honey 1 teaspoon soda
2 eggs, beaten iia teaspoon salt
1 cup peanut butter 1 tablespoon vanilla
Blend shortening, sugar, honey, eggs, and peanut butter; mix
well. Add bran. Sift dry ingredients; add to first mixture. Add
vanilla. Form into small balls and place on cookie sheet. Press down
with fork tines. Bake in moderate oven (375°F.) for 10 minutes.
Yield: 70 cookies (2% inches in diameter).
TA LE TALKS
By SADIE B. CHAMBERS
Some Requests About
Lamb
wThe leg of lamb for roasting
and the chops for broiling are the
generally well known cuts of
lamb but, to be economical, con-
centrate on breast, shank and
neck.
In cooking• lamb the cardinal
principle is the sane as all meat
cookery, that is, "cook at a mod-
erate temperature, at least most
of the time." Any meat cooked
at high temperature loses juice
shrink andflavour and become
dry.
For roasting tender cuts there
'are two important rules. The
first,—use no lid on the pan; the
second,—add no water. Covered
roasters and added water go to
make steam and when meat is
cooked with steam the flavor is
lost and also the meat juices.
Here are two general hints on
lam,b, the fat on lamb hardens
• at "higher- temperature than the
fat •on other meats so be sure to
serve -lamb either piping hot or
cold; not lukewarm.
Stuffed Breast of
3 lbs. breast of lamb
1 tablespoon minced onion
• cup diced celery
% cup butter
6 cups soft bread
teaspoon salt
Dash `of pepper
Ifs teaspoon sage
3's teaspoon nutmeg
sJ� .teaspoon thyme
'-1 egg slightly beaten
• cup boiling water
3h cup mint jelly
i/s;, cup vinegar
3 tablespoons flour
2 'Cups water
Sprinkle the lamb
and pepper. Fry the
celery in the butter
•
eately browned. Add
crumbs and cook about one min-
ute, mixing gently. Remove from
the heat and add the salt, pepper
seasonings and egg, tossing with
a fork `until well mixed. Place
stuffing on one side of each piece
of lamb and fold the other side
over the stuffing, making two or
three rolls. Tie each roll separ-
ately and place in a baking pan.
Bake in an uncovered dish in hot
oven for 15 minutes. Add the
boiling water, cover and bake in
a moderate oven for 1'?i hours,
Spread with mixture of jelly and
vinegar. Bake uncovered foe 15
minutes longer, basting frequent•
ly. Pour off the excess fat, leav-
ing two tablespoons in the pan
with the dripping. Add the flour,
blend well and add two cups
water. Stir constantly and cook
until smooth and thickened. Sea-
son to taste and serve with the
lamb. Yields 6 serving: ,
Lamb Fricasse
2 lbs. breast of lamb
6 cups boiling water
4 small onions
4 smell carrots
Four hundred wire - netting
traps have caught a quarter of a
million perch in 12 days frcen
Lake Windermere, England, and
they are being canned so swiftly
that within a month supplies 4,i11
be on the market in large quan-
tities. It is expected that in a
two months' season 50 tons of
good protein food will be extract-
• ed from Windermere's hitherto
despised millions of perch.
-----
Mobile Kitchen
For Canadians
The first of a fleet of mobile i
kitchens the Canadian Ped Cross
is giving Britain's national fire ;
service was presented recently by 1
Viscount Bennett to Herbert Mor-
rison, home scaretary.
Men and women fire-fighters
were drawn up at the side of the
five -ton motorized kitchen. Cap-
able of turning out warm meals
for more than 200 persons under•
air rnid conditions.
Lamb
crumbs
with salt
onion and
until deli -
the bread
Luau IN
EK C 150
WEDNESDAYS
7.30 E.S.T. --- 8.30 E.D.T.
Weekly Newspapers
Review
1 turnip, quartered
1 teaspoon salt
teaspoon pepper
Ye cup flour
t cup cold water,
Cut lamb in small pieces, place
in kettle, add water and cook
slowly until tender, about two
hours. Prepare vegetables and put
then in the kettle with the meat
after it has cooked for one hour.
Add salt and pepper and continue
to cook until the meat and vege-
tables are tender. Lift meat and
vegetables to service platter.
Make a paste of flour and cold
water, add to the stock and cools
until thickened, stirring constant-
ly, about five minutes. Pour over
the meat and vegetables on the
pia Iter.
Lamb Cutlets With Celery Sande
4 tablespoons butter
1 cup flour
1sja: cups milk
1/s teaspoon salt
Few grains pepper
3 cups ground cooked lamb
1 egg
2 tablespoons milk
Dry bread crumbs
y teaspoon Worcestershire sauce
teaspoon celery seed
cup celery stock
% cup finely chopped cooked -
celery,
Melt the butter in a double
boiler, add flour and mix well..
Add 1% cups of milk gradually
and cook, stirring constantly un-
til thickened. Add salt and pep-
per. Add 1 cup of this sauce to
the lamb, mix well and chill.
Shape the lamb mixture into chops
or cutlets and insert two inch
pieces of macaroni ends to re-
semble bone. Dip in slightly
beaten egg, mixed with two
tablespoons of milk. Roll in
crumbs and fry in deep fat or
saute until deep brown. Serve
with celery sauce made by adding
to the remainder of the white
sauce Worcestershire sauce, cel-
ery seed, celery stock and remain-
ing milk. Mix well and reheat,
Miss Chambers neleoanes personals
letters from Interested readers. She
Is pleased to receive suggestions
on topic's fur her column, and la
even ready to listen to your "poi
peeves." Requests for recipes or
special menus are in order. Address
your tetters to "Dass $ndte U. Cham-
bers, T8 West Adelaide Street, To-
ronto." Send stumped, Belt -addressed
en% eco pe if you wish a reply
Dutch Oranges
Upset Gerrnans
Subtle Netherlanders, seeking
new means to bring home their
patriotism- to the Nazi army of
occupation, now do it by pausing
on street corners and eating an
orange with provoking delibera-
tion. Orange is the national color
of the Netherlands.
It is one way of proclaiming
that they are still loyal to the
House of Orange, yet the Nazis
can do nothing about it, since
they have not decreed that it is
illegal to eat oranges on the
street.
The Netherlanders plant red
and blue flower beds, but since
it likewise is not illegal to grow
flowers they are able to shrug
off any German protests.
Passed Royalty By
Returning afoot from a moun-
tain climb in Alberta, the Duke
of Kent and inspector Harry Ev-
ans of Scotland Yard got on the
wrong road, finally turned wear-
ily to thumbing rides. A dozen
unreeogniring motorists turned
then down. The pair had to wait
for their .own car to find thein.
RETTERREstosi
'HERE'S trouble-free baking
in store for you when you
use Calumet Baking Powder. You
use less and its double leavening
action—during mixing and in the oven
-assures better results.Easy-opening,
won't -spill container, with handy
measuring device under the lid.
PRICED SURPRISINGLY LOW!
Li
aRAPD
!�ii•4
TH1 bOUBLE•ACTIN6
KING
OWDER
The Yoke Effect
Makes Hips Slim
The yoke or yoke -effect skirt
is important for a slim hipline
above flared or pleated skirts and
heightens the interest in torso or
basque-like bodices. With straight
sides, there is easy motion in
skirts that use pleats, pressed and
unpressed, gores that ripple at
the hemline or flared flounces for
fullness.
There are well styled groups of
costumes ana dresses with con-
trasting jackets that also exem-
plify these style trends.
Tie up to
Ogden's!
Ask any old timer how to get the
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otsatisfaction
up andhe'lltell you to tieto
Ogden's—the light green package
that is your green light to the best
smoke of your life! For Ogden's isn't
"just another fine cut". it's different,
gorgeously different — a distinctive
blend of choicer, riper tobaccos.
Try it today.
Only the best cigarette papers --
"Vogue" or "Chantecler"—
ere goad enough For Ogder's
FINE CUT
Pipe Smokers 1
Ask for Ogden's Cut Plug
NEY! SAlIGE
WHERE'S
YOUR
i'HURD'S
SOLDPERS
lit1U OUT TIRED ACHES
ISSUE 38—'41