The Brussels Post, 1952-9-3, Page 9°Ai honorable Franc's Mom-
blyl'" Peter snorted disgustedly and
aloud. And to thine, I have to
g)tte -up a Perfectly swellweekend
at Jnd•Abliott's Tamp just to pre-
sent myself on a committee of wel-
comel"
' qu, don't like the idea?" said
a voice. Peter started. Ile hadn't
dreamed that anyone was within
arshot. It baffled 'hint to think
he'd been overheard, and by a girl,
too.
'Sorry, .f was thinking. out loud,
Bad. habit I have. You sound Eng.
Balt. You're not a member of the
Honorable Francis' party?"
"But dcfieitely,"
"Lord!" Peter thought. "Now
I've put niy foot into it," Aloud:
"I'm. dreadfully sorry: Must have
sounded beastly inhospitable. -You're
not related to hint, I hope?"
"Would,.; it alter your opinion if
I were?" she laughed,
"Nothing against the chap per-
sonally, lie's a yachtsman. Pm
not interested in yachts. They bore
t:.
'dao Bone 'ahl3
ROWS
By ALiCE MAYO
r
me. But because the Honorable is
a friend of dad, I have to help
._entertain him and--"
"Anti You 'had a weekend plan-
ned at Jud Abbott's camp."
"Exactly. Besides, the Honorable
is probably one of those stuffy old
codgers. Qh, look here, I didn't
mean that.. I'm getting in deeper,
kud,,;ileeper.1'-
A look of horror had come into
the girl's eyes. But she smiled
almost at once. "If I were your
dad I'd compel you to go off some-
where until his guests had de -
patted.",
Peter stood like a statue and
watched her go. A terrible, sicken-
ing -thought had occurred to him.
She was the Honorablc's wifel
She was engaged to hinil At least
she was his sweetheart.
Later, at dinner, his fears were
con funned. There 'were ,20 at the
table, and located at the far end.
wast ;the girl, beside her one of
those 'typical English chaps you
read about — monocle, silly laugh
not dull looking countenance et al.
' After dinner Peter made some
liscrcet iuquiries. He found Mari-
an Crosby in conversation with one
girls who com osed the
►[ the
6 P
)s.rty of Englishmen. He presented
himself for an introduction, then
casually rueried„the Brit'sh female
ibout the redheaded member, of
ler, party.
NO, the redhead wasn't -married
to the Honorable. Francis, or any
bole else. No, she wasn't engaged
to him. Fond of hint? Yes. Oh,
rery fond of hint.
The redheaded girl wasn't at
breakfast. nor was she anywhere
%routnd the grounds. lie strolled
down to the tcater's edge and
watched a sailboat maneuvering
shout the bay. "'That's the Hon.
Francis doing his stuff,” a voice'
raid beside him. it was the British
telltale.
"I suppose." said Peter vaguely,
'that she's with' him?"
"She's always with him," said
the British female.
Peter excused himself and walk-
ed down to the pier.
1'hc sun was 'hot. Peter lighted
N cigarette, but threw it away
.when the sailboat tacked near, then
veered off again.. Ile lighted an-
other cigarette. The skiff put about,
but veered away. Peter wanted
drink. The sun became hotter, Ilis
Wit felt dry and parched. lie con-
sidered going back to the house
for refreshments, but the sailboat
headed toward the pier, only to
veer awns once more. lle decided to
remain an the pier, just in case it
meed.e a landiug,while he was *way
' An hour passed, Two. Five 'tittles
the skiff nosed toward him, only to
veer away. Peter felt, he'd simply
hate to have water. and was on
the verge of departing, when the
skiff headed in and kept h's course.
A girl — the red-headed girl —
tossed him ii line. 'Peter made it
fast, then pceted into the skiff
"Where," lie asked is„"the. Hon.
orable Francis?" - -
Slie laughed. "I'10 the Honor-.
Aft' Trm,cis Only, its V1111163,
not I inritis, lbritisit *omen cap be
hollorablcs, you know."
Reteti'ntoistened itis dry lips, be-
aatuq.acutely consrious of. his •sun
burned neck' and face, "Iionor-
itbles," be said. "But ran they be
lamina ble?"
She stared at him, Remorse fill.
ted het eyes. She started to speak,
but Peter turned away anti headed
up the path, Ile was, he thought,
going to get a , dritlk, of water,
then Read for Jud's camp. There
Were no sailboats at Jud's canto.,
These Kings (owned
Only Two Hankies
Nowadays we use handkerchiefs
as a platter of course, but at one
time they were a luxury. The fa-
shion began in Italy and spread
from there to France.
There, known as "mouclioirs,"
and garnished with expensive lace
and gold and silver embroidery, and
soaked with all sorts of perfumes,
they beeame a "must" at the
French court.,
At first some of the courtiers ig-
nored the handkerchief fashion, and
in spite of Henry III's ostentatious
habit of displaying and using deli-
cate lace -edged "mouchoirs," sev-
eral courtiers, we are told, stuck
to less 'hygienic Methods of blow-
ing their noses,
The Snuff Habit .
No doubt tligse,courtiers got on
much better with Henry IV who,
according to the royal inventories,
had only two handkerchiefs to his
name, He made up for it in shirts
—he had twelve of them.
In England handkerchiefs were a
luxury afforded only by the rich.
Henry VIII used "handkerchers
of Holland frynged with Venice
gold and red and white silk." Ann
Boleyn's "handkerchers," or nand-
kerchiefs, were "of Flanders work
garnished with gold," and when
she married Henry slie had, ac-
- cording to a royal inventory, four
dozen such handkerchiefs.
Henry, we are told, did not ap-
prove of the continental vogue for
round, oval, and rectangular band
kerchief's. So he issued a royal
decree which ruled that all hand-
kerchiefs must be of a uniform
squareness. Later on, in 1685,
Louis XIV issued a similar decree.
It is interesting to note that, as
cording to Samuel Pepys, Charles
It like Henry of France, had only
two handkerchiefs, and but two
shirts.
Had it not been for the coining
of snuff, men's Handkerchiefs plight
have remained a luxury. By the
end of the 17th century the snuff
habit had spread among all sorts of
„Hien, and whoever used snuff also
used a handkerchief to dust the
powder off his clothes. As soon as
that happened the gallants' dainty,
expensive, scented, laced, embroi-
dered,and even tasselled handker-
chiefs were gradually replaced with
larger, cheaper, and more practical
squares of fabric.
Bacon-, and Garden Vegetables ,. Make y a Meal
BY DOItOTI111 Ivfs"eDDo1C
.4 -'.DINNER of crisp bacon sakes teamed with two or more garden
vegetables has beth appetite and eye appeal. What's more, it is
4 qulclf dinner to prepare. s '
When buying Your bacon, 'choose It from a refrigerated ease, It's
tt practical Idea to look /or a brand of bacon which assures quality
. 'meat, out fropi only the !inept cured and smoked sides of pork. Plan
to use the bacon within a week of purchase,
. :Vie bacon slices will separate more easily when stored in the
package, loosely wrapped, on the lowest shelf of your refrigerator.
Juet before;eopking, allow >aaccf to stand at room temperature for
about five minutes before lifting, off the slices. As in the case of all
smoked products, bacon does not, freeze well. It is best to buy bacon,
therefore; only as ydu need it aed will use quickly.
To pan-fry, bacon, start it, either in separate'slices 'or slices "in
4a lelnlp,"'it1,a coi,d'skillet, As the skillet and bacon heat slowly, the
l slices,wi)k ,separate. ;Turd' sills often, using kitchen tongs. Leave
stile drtpdijil4s in ,the• pati all due ng cooking to float slices and to keep
thein, feom,burning. Pouring loft drippings is both 'hazardous and
unnecessary, ' .. e ;1
A cothl5ination of orisp ribbons of bacon and two favorite vegetables
will snake -a, Zell -size family -tea]. Try a bacon dressing poured over
your vegetables. It's something to brag about.
Bacon Dressing
(Yield -2 servings)
One-quarter pound sliced bacon, cut into n.%4 -Inch pieces, 1 table-
ispoon onion, minced, 1 tablespoon brown sugar, a!u cup sugar, Ys cup
'
water, pepper and salt to taste. Brown bacon lightly in skillet.- Drain bit 2 teaspoons fat. Add
( onion to slrillet and cook over low heat until tender. Add remaining
'ingredients and simmer 5 minutes. Serve over hot vegetables or use
as dressing for hot potato salad.
• Tomato Bacon Dressing
(Yield --6 servings)
One-quarter pound bacon, cut into 3/4 -inch pieces, 1 tablespoon
onion, minced, V cup tomato juice, 1 tablespoon vinegar, 1/4 teaspoon
w.ltole'celery seed,' 11' desired, pepper` And salt to taste.
Brown bacon lightly in skillet, Drain off .2 teaspoons at. .Add
onion to skillet and cook over low heat until tender. Add remaining
'Ingredients and simmer 5 minutes. Serve over hot vegetables, such
as lima beans, spinach or turnip greens, young carrots, etc. Or chill
and pour over head lettuce for salad., "
These ' were, in fact, the first
pocket Handkerchiefs, for .the fit-
ting of pockets in men's clothes
during the )7th century had at last'
given the handkerchief a definite -
home.
Even so, the glory of the male
handkerchief was not over, "for at
the end of the 17th century textile
ltandlccrchiefs became a popular
medium for the new art, Noses
were blown and snuff dusted away
with large handkerchiefs display-
ing current battle scenes, portraits
of political leaders, -taps, calendars, .
caricatures, and satirical sketches
of all sorts.
As men's handkerchiefs became
more ' practical, . ladies' handker-
chiefs grew smaller and daintier.
In the early 1800's some of the
most dainty ladies' handkerchiefs,
made of the finest fabric and edged
with beautiful hand embroidery,
were used only on special occa-
sions,
4,`j: FABLE TAL!st
•yt tf
Isty
l ...-.r5.
data
Andrews
Crispies are as simple as ABC
to make, and the uses of these
delectable morsels are many. They
fit in 'practically everywhere the
clock around.
• * a
All Crispies are made from a
basic foundation — flaky piecrust
mixed with cold fruit juice in-
stead e f water. st d o wa r
Wide id
e n
range E.
flavour` is. possible by the use of
fresh or dried fruits, while diver-
sity ' of shape is practically end-
less with the use of different cut-
ters. Crispies can be cut with an
ordinary sharp knife into squares,
oblongs, and diamonds.
* es, 9.
These delicate bits are delicious
to sehve with hot or cold bever-
ages, with cheese instead of crack-
ers after dinner and with ice creast.
They're fine for the school lunch
box, too writes Ethel M. Eaton in
The Christian Science Monitor.
* ' * *
The foundation pastry ran be
mixed•with orange juice in every
case if the ingredients for differ-
ent flavors are on hand; or other
juices can be used as directed.
* 4 4
Spread them on a platter so as
not to overlap, cover with wax
paper and set in a cool place until•
ready to bake.
* * *
FOUNDATION PASTRY
2 cups sifted pastry flour
54 teaspoon sat
l cup shortening
4 tablespoons fruit juice — very
cold.
1Vork the shortening into the
sifted flour and salt, adding the
fruit juice a little at a time. When
thoroughly nixed, roll out on a
lightly Sig y floured board to inch
thickness and cut in desired shapes.
Use fruit juices alone for thinning
the dough and have theta icy cold;
the colder the liquid and the firmer
the shortening, the crisper the Cris -
pies will be. '
4 4 *
CHOCOLATE CRISPIES
1 cup powdered sugar
3 tablespoons butter
3 tablespoons unsweetened
cocoa
Cream the batter and sugar and
work in the cocoa.' Spread on the
uncooked dough. This may prove
a bit difficult, but as soon as it
goes into the oven, it will melt.
* * K'
ORANGE CRISPIES
• Chopped pulp of two oranges
2 -tablespoons powdered sugar
1 teaspoon cinnamon
Grated orange rind
Combine the orange pulp, free
from all membrane, with sugar
and cinnamon. Spread this mix-
ture on the crispies, then sprinkle
with a little extra sugar and
CROSSWORD
PUZZLE
8. Signifies
ACROSS
• 1, Undeveloped
flower
4. Alcoholic
boverage
7, Black snake,
12. corroded
13. Old muoical
note
14 Oogntrnnt
}.,*Fy�ads to follow
17, (concise
18, Seeds
19, Small ohl(d .
21, Long aO11
32. Ssllt)n hlnll
quantltlbb
25. Support for
27, P6eegding
night '
28. Olaw of aorab
3011'h1pat thins
sol AH nb('vtnp
26, Burn
37 Aubht
38 oiioeated.
!1 lndIVtdttal
13 Coridri.
45.0nptltog
47, Vntty
49, a honing t
66O. s'oixohtlefrgtiberoy
Lhil
52,
58. Rlohea
58, Rts's ' SSpAYW,)
59, TmproVe.
80. Born
01.Mournfal
t OUDOWN'
2 Am orient)
velem
4. ltaeover
5. Rubber tree
0.'Satl support
. Infant's toy
. wonder
. Mark of
omission
10. Gaelic 32. Article
11. Bobbin 20. Assistants
U. a, 8. stow. - 50. Smoothed
character 40. Stinging weed
20. Ptah hawk 42, Herb
22. city In 44, Biblical -
Nevada character
22. Lpyel 48. Irestival
40. Astringent
14, Rind of tree salt
21. Part of a • 49. Dash
curve 81. Sea eagle
29, seed container 83. Pamela sheep
20, Othello's 58, Lion$ nnrrow
enemy Inlet.
35 Think (arch,) 63. Turf
6
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14
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60
Answer Elsewhere
on Thii Page
Gotham's Choice—Eighteen-year-
old Joan Kayne wears the crown
that marks- her as "Miss New
York City of 1953" after she was
selected to represent the city in
the annual "Miss Amet'ica" con-
test at Atlantic City.
cinnamon and the grated orange
rind. Bake in a hot (400°F.) oven
and serve cold. Pastry should be
mixed with orange juice.
* * e.
PRUNE CRISPIES
1 cup cooked prunes, free of
skins and stones
1 tablespoon granulated sugar,
1 teaspoon cinnamon
1 tablespoon lemon juice
Combine these ingredients and
allow to simmer for about 10 min-
utes. Cool and spread on the un-
cooked crispies, cut' in oblong
strips. Use prune juice ;for mois-
tening the pastry. Half of a
blanched alinotel may he pressed
into the top of each crispie before
baking.
* b *
COCONUT CRISPIES
2 tablespoons shredded coconut
1 tablespoon sugar
Hard sauce
Mix the pastry with lesion juice
andadd to it thecoconnt and sugar.
Cup crispies thin in any desired
shape, spread with a • thin coating
of hard sauce and cover with ad-
ditional coconut, moistened with
lemon juice. Bake in a quick oven
(400°F.), watching carefully so
that the coconut will brown but
not burn. These will be a hit more
crumbly than those made with
fruit and arc especially delicious
served with hot chocolate.
* *
PINEAPPLE CRISPIES
1 No. 1 can shredded pine-
apple, drained and . minced..
3 tab'espoons powdered sugar
1 small bottle maraschino cher-
ries, chopped fine.
For mixing the crust, use either
the liquid from the pineapple or
the cherries. Combine fruits and
sugar and allow one dessert spoon-
ful of the sauce for each crispie,
Before putting into the oven,
sprinkle each with a little sugar
and lemon juice and place half a
cherry on top.
Bill Yaw and his partner Mar-
shall Allman operate The Tarns
Clinic of the U.S., a farm planning
and consulting service in the 'United
States Core Belt and South. In the
latest issue of FARM JOURNAL
he has an article entitled "Two -
Way Money Makers" which—while
it refers to conditions south of the
Border primarily—I think might be
of interest to many of niy readers. -
* * *
Time and again you've heard
some farther say:
"Sure, I know we ought to grow
meat -type hogs, but what's the
use as long as packers won't pay
a" premium?"
* * *
We- used to- feel that way, too,
but not any more. In'foui• years
we've found that our kind of meat -
type hogs, handled right, pay
their own premium. They pay it
in lower costs, as much as 4%
cents per pound of gain"
Here on Long Ranch in Fulton
County, Ind., we grow and sell
25poundsof livepork a ,
23G .0
and we do it with only 75 sows.
They farrow twice a year, and we
raise and market 15 pigs per sow
per year. We get the pigs sold in
about six months, weighing 210
pounds.
* * v
Our cost of gaitt per pig is 13.2c
a pound, as compared to 17.8c a
pound average on 30 of the better -
quality Indiana farms (feed. labor,
and other expenses adjusted.)
* * *
That 4.5c per pound of gain dif-
ference is the premium we figure
our nkat -type hogs pay us. On
236.250 pound, of pork it means an
extra $10,631.25 in our bank as
count.
* * *
Our sows are prolific, and their
pigs have hybrid vigor. They grow,
top the market consistently, and
often bring an extra price. 'That's
because their carcasses yield more
and better perk chops than car-
casses of ordinary flogs.
*. * *
How do we' get that kind of a
pig? First we breed Hampshire
sows to Hamprare boars. Then we
breed the offspring to Landrace-
Poland China boars. Next we use
Landrace - Large English Black
boars, and we -make the fourth
cross by mating a Hampshire hoar
to the third -cross gilts. 'Then we
start over again.
* * *
We follow advice from two of
the nation's top hog -breeding re-
searchers, Dr. W. A. Craft of
Anises, Iowa. and John Zeller of
Beltsville, Md.
* * .*
We aren't doing this alone on
one farm in Indiana. Fifteen of us,
including farmers in Illinois and
Iowa, as well as Indiana, are work-
ing together.
* 4, *
We don't claim to have all of
the "bugs" worked out in cross-
breeding. We're dead sure, though,
that a great many farmers can well
afford to try it just for the "pre-
mium" the pigs will pay in vigor,
rapid growth, and larger litters.
* * 4,
They might get more money at
the markets too. Some packers
have already announced a 25c to
50cor remium meat -type
P fhogs.
* * *
Last winter and spring we saw
the hog market -drop unreasonably
low, despite a well -sustained con-
sumer demand for meat, The big
reason, in my opinion, is that con-
sumers nowadays don't want fatty
meat.
We just haven't been producing
the kind of pork they want, and
it's high tim we did it,.eeere
A 1) mm actor was jailed on a
counterfeiting charge, and com-
plained to the warden, "My per-
sonality
P
sonality is being crushed here. You
have taken away my illustrious
name and given -Inc a mere num-
ber." he warden, who was in a
good humor, said, "If it will snake
you any happier, we'll give you a
new number." he ham actor, molli-
fied, conceded, "I guess the old one
will do -hut could you possibly put
it in italics?"
el4 71UNDAYSCIIOO[
LESSON
By Rev. R. B. Warren, 13,A., B.D,
The Consequences Of Sin
2 Samuel 12;1-7a, 13-147 18:32-331
24:24.
Memory Selection: Create in mo
a clean heart, 0 God: and renew e
right spirit within me, Psalm 51:10,
There 15 no shorter road tip
slavery than that which follows the
signboards of sin: The beginningsp
of sin are to be dreaded; for then
the handcuffsare put upon us, and
who knows to what prison of vices
we shall be led away?
David should have been. with hilt
army fighting the battles of the
Lord. Then idleness and a loge of
ease led to a failure in his devotion-
al life. He used tb pray, not only
morning and evening, but at noon.
Now at the very hour of prayer,
with prayer forgotten, he fell. Even.
the good, the great, will not be
free from the lure of wickedness
if they do not keep their 'hearts
pure by a daily watch before Cod.
The sin of adultery led to the sin
of murder.
David's repentance was outstand-
ing. Psalms 51 and 34 picture his
deep remorse for sin and hie genu-
ine turning from it. IIis sin Was
forgiven. ,But it is significant that
these sins were repeated-atiiong
his own children. Amnon defiled
Ids half-sister Tamar andwaslater
murdered at the direction of Tam-
ar's brother, Absalom. What could
David say? Parents should beware
of the example they set their chil-
dren. Later his son Absalom trieot
to wrest the throne from his father.
David's lament en the dealt of
this rebellious son is a striking pic-
ture of fatherly love at its best.
The last section of the lessoa
tells of the buying of Araunah's
threshing floor. Here the plague .
was stayed and David built an al-
tar and presented offerings to the
Lord. This later became the. site
of Solomon's temple. David's great
heart would not accept the site
without payment. The offering to
the Lord must be of cost to him.
Joe E. Lewis, the great night
club entertainer, loves gambling so
dearly that it's quite possible to be-
lieve the story that when a luxut'y
liner sank in mid-Atlantic, and ,toe
was faced with the prospect of
countless hours aboard a leaky raft
amid the turbulent ocean waves, his
sole thought was, "Dammit, this
had to happen the one day I bet on
high field in the ship pool."
Upsidedown to 'Prevent Peeking
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Sight -Seeing "A La Carte"—Jackie Frost, tourist, sees ancient Pam -
!sell the easy way. Porters will give you on hour's "personally
conducted" tour like this of the famous ruins, destroyedby lava
from the volcano Vesuvius in 79 A.D., for 100 lira—about. $1.50.
JITTER
1
3y Arthur I'oanter