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The Clinton News Record, 1920-9-23, Page 6is the opinion of all who have once''tried r i II VOLT have not tried it, send. us a post ea for afree rd sample, stating the price you now pay and f you use Black, Green or MixectTea. A.ddress Salada,Toronto CAROLINE MAN Il`z�RO � The Accomplice PART III. Caroline's voice stopped then again. "I was going to buy alarm with that money." Jack laughed insolently. "Take ours," he said,"and we'll consider this the first payment!" "Anyhow, you've got my' money,' said Caroline, wistfully, "and you didn't even put )he transom in for me.." David, hand on the door, looked back inquiringly. "The transom's blown out of the front door," Caroline explained, "and I thought you'd help me put it back. 1 can't get, 'it back alone." - "I'm sorry," Jack began. Caroline didn't let him finish. ' "It seems little enough to do when you have $500 of mine," she reminded him. `"But, don't you see, the sheriff may turn up any minute," Paul protested. Caroline ignored this. "Acid you are three men and I'm only a girl. I earned part of that money myself, teaching, and teaching's hard work." ?Now, look here," David cried, com- ing a step toward her, "you've got to understand tvhy we're—borrowing your money." She steeled her- heart. "They're. horse thieves," she reminded herself; "I must keep remembering that." Aloud she said, "I don't want to understand, I want that transom put back." -"All right," said David, promptly, and walked to the hall, Paul and Jack stood-agiiast, "Great Scott, Dave!" cried Jack, "are you Crazy? We can't stop for that." "Wo can," said David. "Conle'here Ind help." He stood on the chair and Paul lift - td the heavy transom up to him. Scarcely had he fitted it into its place when there was a sound of mien's roicea-men riding into the yard. The desperate look came back into ;he faces of the boys and the hand if David went to his revolver. -"Quick!"' Caroline whispered. `Quick! Come with. me! They won't ].nd you! Quick!" "We're not afraid," David wi+hisper- id back, revolver in hand. "Let em :cane on." For five years Caroline had marsh- aled boys in her Latin class, and she did not give up now. "Comae," she repeated , authoritatively. David shook his head. "I'll fight," he said. "I'an not goipg to be hidden the pantry was dark. away by a woman.' She opened the door and went in. The voices were very 11'3'U' now. I_ There were indistinguishable shapes against its wall • the ironing board, the flour bin, the clothes rack and three other tall, dark objects flattened against the shelves. As she passed them each of the last three dark ob- jects in turn gave her a light con- gratulatory pat on her arm. She came out into the kitchen with glowing cheeks. The sheriff was still eyeing her with suspicion. "Them young devils ain't hidin' anywhere around here, are they?" he asked, "Shall we search the house?" Caro- line suggested. The sheriff and Peter Helm consult- ed each other with glances. "Oh, I guess not," decided the sher- iff. "There's hardly time." As they turned to the door Caro- line's heart was filled with relief; she had saved them! But it was followed by an instant feeling of presentinront. She had saved them—she herself scarcely new why—but for how long were they safe? "Stopl'=.she cried. "Wait a minute! I've something to asst yo'u: when you find those Stalcey boys down the road, or wherever you do find them, what are you going to do to them?" The sheriff grinned back. in amuse- ment, "Oh, invite 'em home to sup - Per," he answered. "Ain't that what one always does with horse thieves?" Ile grinned at Peter Helm and half drew the handcuffs from his coat packet. Caroline's face flushed indignantly, "`You'll pat those boys in jail," she charged him. "And then what? When they come out, 'penniless and prison - branded, what -good wilrthey be to. themselves or any one? . Answer me that." "Them boys ought to have thought of that before they stole my horses," Peter Helm replied grimly. Caroline faced hen with flashing eyes. "I think I would have stolen your horses, too, Mr. Helm," she told hint, "Remember how young those boys were when they were left to run that farm alone. Remember how pluckily they turned hi to work, full of youth and enthusiasm and hopes. No doubt you branded them as scatter- brain dreamers. But let me tell you tight here that. if It wasn't for the clreainers you'd still be threshing grain by Band and grinding your flour be- tween two stones and turning up your soil with wooden plows.. Ohl I know how those boys want to farm, because that's the way twant in farm. I don't want to got into a treadmill;' Her cheeks wore glowing; her eyes chal- lenged them. "That ain't got nothin' to do with the horde steanlin'," the sheriff prated - ed doggedly, "ail' besides,; _we've got to Jia gottih' on," ' Caroline put out a hand to detain him. "Wait a minute," elle eominancl- ed, "It's got lots- to iso with horse stealing; it hes everything to do with its no you Wonder that nso;tgage didn't mean anything to these boys? Who did at anyhow? It wasn't the We, was it? It was their father, 'Ji y never hada anything to do With it and i,t1ioyy were so busy Working that they hadn't time to ego it n thought, and fid one warned thein what yott . might be contemptible—y, 5011' ortsroraiabrixtrairaura "Because I ask you," Caroline beg- ged. And suddenly David . yielded, and she was shutting the pantry door on the three of them just as there sound- ed a peremptory knock. She went to the l.itchen door, The sleet had•turned to a heavy, clinging snow that blew into the kitchen as she opened the door. Two man came in, stamping the snow from their feet, shaking it frena their clothes. It was the sheriff and Peter. Helen, standing before her and blinking at the kitchen light. She closed the cider behind them with a hand that was unsteady and tried to hide her nervousness behind a smile. "Why, I thought you were all over to Carrington arresting the Stalcey boys!" she exclaimed. "There is some of us still here," the sheriff explained. "We split up forces and I come over here," his eye was shrewdly upon her, ",because we heard reports of them beds' seen over this way. A man come into the store at the Corners a little while ago an' he said he saw some one who might have been the Stalcey boys eomin' toward your place." "My goodness!" cried Caroline. "Suppose that even now they are hid- ing in the barn or in the woods across Malting and Baking a Pio. A housewife fumed for the delicious quality of her„pies, WAS once inter- viewed by a bride, jealous to emulate her friend's skill and provide her hus- band with his favorite dessert in all ,its perfection. So here is the formula, if it may be 'dignified by the expres- sion, and why not? It is taken from an old' cook-hgok dated 1879: "For eaeh double -crust pie take one - and -one-half sups of pastry flour, sift in a bowl with one-fourth teaspoon of salt. With a silver fork or tips of the Angers work into the flour one-half cup of lard until the two ere thoroughly blended. Add a very little cold water, only sufficient to bind .the mass so that At may be rolled out without add- ing any more flour. About fourtable- spoonfuls should suffice. Turn the dough out on a floured board, give it a few quick turns and divide in two nearly 'equal -portions, reserving the smaller of the two for the top crust. Roll and fit the lower crust to the piejpan., Avoid stretching, but allow it to come well over the edges. There 'should be just enough for the purpose. Any fruit pie requires a cup of sugar, speaking approximately, and juicyfirui,es, such as berries or cher- ries,, will require a Well-rounded table- spoonful of flour for thickening. Ap- ples require neither flour nor water. The flour and sugar should be measur- ed, not guessed at. Some .cooks, but not all, aro good guessers, and it is better to be safe than sorry. A stand- ard lialf-pint measuring cup graduat- ed into quarters, thirds, and halves should be in every kitchen cabinet. The flour, sugar and fruit may be all stirred together, or placed in sep- arately. With apples put sugar on top, and lots of butter, not forgetting a sprinkle of salt, Add the latter also to fruit pies. Roll, top ,crust, not too thin, and place loosely over the pie. If drawn temptible—enough to do." (Whether she was convincing those men or not, she had convinced herself; it was all as real and clear to her as if she had the road!" been a Stalcey boy herself; and she "We couldn't get you on the phonewasn't saying the things she had from the Corners," said Peter Helm, lheard from her aunt, but only what "an' wa wondered whether your wires' her woman's intuition told her was mightn't be cut. .I wouldn't put it past true.) "Then when you foreclosed 'em." He shook his head ominously. the mortgage," she went on, "they felt "Mercy!" cried Caroline. "But may- you had deliberately stolen their land be it was only`the storm. The storm from them, their land that their fath •r often puts the phone out." had left them and that they had work - The sheriff and Peter Helm both ed over so hard, putting into it all the looked doubtful.. strength of their youth and all the "But. if that man saw them coming;" hope of their future. Stolen! Stolen went on Caroline, "wouldn't they have from out of their hands!" -. been here before this? Don't you sup- She held Peter Helm with' relentless pose that this very minute they are eyes, and a,flush of discomfort came gettin" further and further down the into OMyisgoodness, Peter helm!" she road?" threw at him. "I wouldn't have stop - Peter Helm turned to the sheriff. ed with "Maybe she's right,"he ventured. P your horses; I would have Theaheri1f was noncomittal. stolen or burned everything you pos- "Could you get us some oil for our sassed: 'And, anyhow, what good is ,it lanterns?" he - Tasked Caroline. going to do you to arrest them? Why "They've gone out on us."' don't you give them a chance to pay For an instant Caroline hesitated. You back for your horses? Why don't The oil was in the pantry and so were You let them have their farm and the Stalcey boys; and the sheriff and work until they've paid you 'back the Peter Helm were facing it value of your horses, and then go on But it WW1onlyfor an instant that and work some more until they've paid she hesitated, fo, after all,the men off the mortgage? That's what they were still light -blind and blinking, and want to do, I guess. Wouldn't that do you more good than to have them in jail and not get a cent?" tightly it will pulp away from the edge somewhere in baking, since pas- try ehrinica under the action of heat. Press 'firmly at the edges but do not pull, Moistening the edges may assiist in preventing boiling out of jnices, but it also snakes the orulst heard. If carefully pressed together and not broken anywhere the juices will not trouble. Or a strip of 'clean white cloth may be bound around the edge, Another device is to place a remail paper funnel in the top crust to allow, the steam to -escape, since the gashes made with a knife for tbiis purpose often close in baking, Bance carefully in a moderate oven. It .is extreme heat which causes the. juices to buret through the' .crust When the bottom of the tin hisses under the moistened finger the pie is clone. Brushing_ the top crust with milk is sometimes con- sidered an improvement. It gives it a delicate :brown, flaky appearance when baked. If you have long ago mastered the art of pie malcin'g and want to try your hand at some of the French pas- tries, learn to make puff paste. This requires patience, time and care, but the woman who likes to bake finds it fascinating. Wash the hands, mixing ,cowl and a wooden spatula, first in hot water then in cold. Fill the bowl with cold water, put a half pound of butter into the water and work with the spatula until the butter is soft and easy to mold, then remove, and pat it gently until itis perfectly free of water. Have the room, butter and flour as cool as pos- sible. Sift two cups of flour and a fourth of ar teaspoonful of salt to- gether and mix with cold water to a soft dough. Remove to moulding board and knead until the dough is elastic. Cover it "and let stand five minutes, then roll out into a rectangle a little longer than it wide. Pat the ,. Pciys . L4.¢e. , Keep the' skid heaithy'and sweet:_, ' It's Best for Baby .. and Best for You. , Masa"T SOAPSLA.a'TED, Mtn., m.10.nt. 0.7-20 Bo Lova Usibsaido Gloves Ovei',ul_is & Shirts Bob Long •Bays:— "my overalls and shirts are roomy aucicomfortabile, and made -cope. 4.11p fur fnrmere, r designed hem with the idea tUnt you might want to siretcli year arms and legs cassia:mil5;' BOB ' LONG GLOVES " ra_jl! outwear nay other rooks or gimoTA en the market,beonuso ±hd'y a'te made by skiled work. mefrom the strongest glove lbathet obtdinable, I edet on getting, Bob Long 1 tends from ,yonr dealer=-• they will sett you money R. C, LONG 64 Co:, Limited wlne1ees 'tciRt ?11'C1 iviontr'ebl SOS L OND BRANDS I(rown frons Cells( to Clonsy, rl5 v 5 "We wouldn't be arresting them, miss," Peter Helm explained half apologetically; "if there was a chance of my getting either my money or my horses. But what chance is there with them getting away as fast as they can?" "I don't wonder they want to get away," Caroline broke in hotly. "I'd want to get away, too, from all?these men whom I had thought to be my friends, and who never lifted a hand to ,help in time of trouble. And I hope those boys do get away, and I hope they get a fresh start among new people and better people than you are; and I'd like to think that even now, while I am detaining• you here and talking and talking to gain time, that they are getting farther and farther down the road." The sheriff gave a little start. "By gum!" he said. "That's just what they aro doin', gettin' farther and farther down thec.road!" He opened the door, "We've got to move along." "I know," agreed Peter Helm; yet he hesitated -at the door, uncomfort- able over Caroline's harangue. But Caroline closed the door behind them. Silently three figures 'came out of the pantry. From his pocket David took the wallet and laid it without comment, on the table. "Oh! but you'll need this," said Caroline. "You'll need this to get away," "We don't take Money from our friends," David told her gravely.. "We dldh't•.lcnow we had any friends be- fore." .. "Look liere!"..Paul broke out. "Tell. us how you kneh ? Haw did yon know that that . was the way We felt and all?"' "I didn't know when I first started," Caroline explained. 'As I talked it just came to file." O U:MM° COLLE •O .; AJT NorMigi 00bYet ,'4A11dnir, <3L. Jgm*W Iquwee, ;roroatto. session 188041 opens .tin:Ober 4th. 1929,.. DraWtn , Agutingltodenaand 'DOri a ritiOrt� IN Qom -espial npliedt Prospectus ppltontio, 0. A. num, P.0.4., rxtuolp.U. "And how did you know the way we felt about the old place, kind of silly over At, as if it were a person?" Jack demanded. "1 don't 'know," said Caroline. "1 just' knew." , "I'ln glad ou understand',"' David said gently, . '"especially about how we'd like to start all over again, •and pay the mortgage. At first we didn't cure what we did, but we do. cave now, only there isn't any chance." only is a chance," said Caroline, "if you'll only take it." "what do you mean?" David de- manded. "What chance is there?" Caroline pricked up her wallet. "I have more money than this,.' she said. "It's in the bank., I was going to buy a farm, only; I got discouraged because there oily seemed to be treadmill ,farnleno, Bat you aren't, I know you fel' about it . just as X 4o, Suppose buy your 'farm from Peter Heim; suppose yoti return his horses to him —you leard what he said about letting' you off if he got his money or the Horse: back—theh suppose you work the farm for leo, and we'll all be part- niers." "'tou.woti1dn't trust us," David be- gan, inloredulously. Contemptuously Cuorline waved awal the idea, • "Howl soon sni11 We begin?" she de- Mended, ('rhe 5 butter into a similar shaped reetangle and -lase it extictly in the 'middle of the lower half Af the Pasco, Fold the top tfi the paste down over"the butter, creasing in the centre, and press the edges el'osely,together all ai;ound, Take Care to exclude all air. You then have a long, narrow rectangle, Now fold one end of the paste up over the but- ter and the other end under the butter anis press the edges together, Cover it and let stand five minutes. Turn the paste half way round, pat carefully with the rolling pin, making ridges on the paste, and then roll into a long strip, keeping the paste as near a rectangle as possible. This will need an even stroke, with equal pressure all over the paste. Then fold one end of the paste back to the middle, and the other end ever the first end, so as to have three layers of paste with even edges. Turn half way round again, so as to roll in the opposite direction. Re- peat this process six Bines, then cut paste in desired shapes and chill on ,ice a half hour before baking in'a very Trot oven::' I8 the butter +begins to soften while you are rolling, wrap the paste in cheesecloth and chill on ice. This process gives a pastry with distinct layers which may be used in many ways. One of the most common is in tarts, which may be cut in any desired shape, rounds, squares or dia- monds, and filled with any ddsfred filling. Perhaps nothing js :nicer than strawberry or raspberry tarts. Patty'shells, to be filled with cream- ed thicken or other meat or fish may be made.of this paste, For these shells the paste should be rolled about one- fourth of an inch thick and baked for twenty-five minutes. The little rolls filled with whipped cream and covered with chocolate frosting which you see in bakers' win- dows are also made from puff paste, ?If They ore made by rolling the paste 1?t1 R0 strips fotirrinches wide -and shaking around cylinders of tin or hardwood. Butter the' cylinders and llrusli the side of the paste- which' is to -go on the aylinder with 14ter egg white' Cut the paete in iong1ha to tit the cylinder, press carefully around the form, and bake en a 000100 tin. When done re- move carefully from the cylinders, cool, and frost. Do not fill the centre until ready to serve. They may be filled with whipped cream of a sisals: p;a filling, For the woman who makes many pies, a pie rack for' cooling' them will be a welcome kitchen help. A din with the thick rolled edge is claimed to give You a pie without a scorched or too - brown edge. A glass plate As nice if you wish to bring the pie to the table,, as it is always clean and keeps its color. A. four -tined fork is almost a necessity ,in pie -making, and if you bu$ a steel one for thls purpose you are sure your silver forks are not taken for kitchen use. I'To member of the Territorial Army is liable to be sent out of the country without the sanction of an Act of Par- liament. Old Country Papers • Rave 140 _050 yours weekly or tort, nisIstlY. We per postage .on fifty conte' worth, News of • the :W01011, Comlos„' l9pms, •Magnets, Paton 41iwlss, Christian 244ye1', 010, send Sor list. CHURCHER'S - 505 Danda1 0a. 1 505' Cold Causes Stale Bread. Prof, 3, Tt.' Katz, of Amsterdam, has been. trying t0 discover' what makes bread grow stale. He has found that low temperature Is the chief cause, Bread kept at 140 degrees F, was quite fresh at elle end of forty-eight hours; but when the teimlerature was reduced to 122 degrees the bread be. gen to grow stale, and continued to in- crease in 'staleness clown to about' three degrees below the freezing Point, Beyond that, the staleness grew lase until at the temperature of liquid air the bread had again become veiledly fresh, It is suggested 'that bread can be kept fresh 1)y placing 11 in a fireless cooker immediately after it is removed from the oven, A gun 80 feet long, which can throw an 8 -inch shell more than 70 miles, is being built in England. 1 does not mean curtailing expendi- ture so much as getting full value for the money spent. Meat is costly. Be sure of getting all the nourishment from the meal you eat. Keen's D. S. F. Mustard -�, moi%'/" y. atr`«n ". makes your food more easily digested and assimilated, so that there is no waste. Hove Keen's P. S. F. Mustard always on your table. MAGOR, SON Et CO., Limited Montreal Toronto Canadian Av.!, 13 For BAKING. For pound, tea and sponge cakes, coffee cakes; angel calce, layer cakes, fruit calces, cocoanut cakes, pork cakes, nut cakes, short cakes, macaroons and bistuits, crullers;' rolls, buns—ALL cakes—Lantic creams quicker with the butter— because it's FINE. For BEVERAGES. For tea; coffee, cocoa, lemonade, root beer, orangeade, lemon pop and fruit punch—in fact for all home- made beverages—use LANTIC. There. will then be nov wasted spoonful left et the bottom of the cup or glass—because it's FINE. - INE in granulation—finer than all other sweet- eners in actual use—finest in results obtained. "Fine" has many meanings to the Lantic user! In snowy glistening crystals of pure cane sugar—all sugar and nothing else—Lantic brings you concen- trated sweetening. And because each crystal is fine and even, Lantic dissolves at once—it instantly delivers its great sweetening power without hesitation. Of course it goes farther. Of course it costs less. Of course you will like it fine. In PRESERVING late fruits such as pears,\plums and peaches, it elimin- ates. the danger of over -cooking, which robs, fruit of its natural color and / shape, and some of its flavor. • In BAKING, Lantic creams quickly with the butter—which makes the cake light and dainty. Creaming need not be tedious. • In CANDY.-MAKING'firie granulation gives candy a soft velvety quality. Most of the highest grade chocolates and finer candies are made with Lantic. The exquisite "velours" of the best chocolate creams comes from- Lantic fineness. In TEA or COFFEE, in fact in all beverages (hot or cold), every Lantic crys- tal dissolves at once, yielding readily the full sweetening of the purest cane. ATLANTIC SUGAR REFINERIES, LIMITED MONTREAL For PRESERVING. For peaches; pears, plums and grapes—if you use Lantic you can smile at the old caution "Let it simmer until all the sugar is dissolved." While yet the fruit retains its beautiful color and attractive form, the preserving is cora+'—because it's FINE. For CANDY- A411KING. For fudge, taffy, butterscotch, cars - awls and fondants, walnut end maple creams, marshmallows, peppermint$, peanut brittle, candied fruits, and of ceruse all icings, Lantic has the call with the best candy makers because ft's FINE