Zurich Herald, 1949-10-27, Page 6•
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WEST OF THE
SUN
A Serial Story
by
JOSEPH LEWIS
CHADWiCK
vee
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The story thus far: Virginia Ames re•
egives a letter from Phil Lawrence her
armee urging her to come to him et once
at Santa Bonita in the heart of the un-
seated frontier West. By *rail and stage
tshe readies Fort Winfield where Lt. 41,1m
Ronda% whom Virginia had once fallen
in love with in Washington and who met
the stage at Lemma. reports the holdup
in which a money box for Steve Barron.
It Mat/1111g czar, and a cameo pin of Vir-
ginia's were stolen. At mention of Phil
Lawrence's name Virginia perceives re-
straint in those to whom she talks, and
. Jim finally tette her that Phil and Barron
•'2 once quarrelled or a gambling debt. Ht
• escorts bar personally to Phil's ranch, but
they find the pare deserted, with evidence
• of sudden departore.
•
• CHAPTER V
"Lawrence!" he called. And got
• • ' no answer.
t/$• ; He moved inside; and Virginia fol-
lowed at his elbow, The adobe had
but one all-purpose room. It etas
love ceilinged and very long. Three
hunks stood against the wall at one
4,- • end. Thefe was a fireplace at the
other. A table and chairs stood
• close to the fireplace, and on the
table a meal was spread. A meal
for one person.
-jim's boots made hollow sounds
. he moved to the table. He began
to examine the food on the thick
china plate. He lifted the coffee pot,
looked and sniffed at its contents.
His face was bewildered.
- Virginia was at his side. "What
is it?" she asked.
He turned slowly to look at her.
'This food has lain here a long
time.," he said. "For weeks per-
haps" He gestured with his hand.
"There's a layer of dust over every-
thing-"
Virginia stared at him with
*tartned eyes.
And he went on, "This place has
been deserted."
CHAPTER VL
Virginia felt no great surerrise
with her despair, She had antici-
pated something -and this was
what it had been. Phil Lawrence
was gone. His ranch was deserted.
,Something had happened to him.
She gripped Jim Randall's arm.
'Jim, what happened?" she de-
manded; yet she knew that he could
;not answer that. The bewilderment
on his face showed her that, and
•.rnore. He was alarmed.
saw
• These filet -crochet doilies are NO
pretty you'll want to show them off
stil day! Make a buffet set and
oentrepiece for dining table.
You'll use these doilies proudly
when company's coming! Pattern
t51; °harts and orochet directions,
Laura Wheeler's improvid pet -
tern makes needlework so simple
with its charts, photos and concise
directions.
Send twenty-five cents in coins
(tamps cannot he accepted) for
this pattern to Box 1, 123 Eiger-
beenth Street, New Toronto, Ont,
Print plainly, pattern member, your
name and address.
He said quickly: "Wait here.'
And he turned and strode from the
adobe ranchhouse.
He was gone perhaps ten minutes,
and when she saw his uniformed
figure in the doorway ,agairt she
knew he had found nothing.
"Everything is in order," he said.
"But his horse and saddle are gone
It looks as if he merely rode off."
"But would a rancher leave his
place for so long a time?" Virginia
asked. "Wouldn't he have to look
after his stock?"
Jim nodded. "I'm as puzzled as
you, Virginia."
"What can I do?"
He was thoughtful for a moment
Then: "We'll see Steve Barron and
have a talk with him."
They headed northwest toward
the distant mountain range whose
jagged peaks reared against the
pale blue sky like sharp wolf fangs.
The blazing sun hung directly over-
head when they rode into Santa
Bonita. It was a tiny cluster of
adobe and frame buildings, seeming
asleep in the sun.
Jim led the way to the cafe and
they dismounted there.
"You can wait inside," he told
Virginia. "PH go find Barron."
He entered the little cafe with
her and left her after ordering her
a meal. He stepped from the cafe
and strode to the saloon. He shoul-
dered through the swinging doors
and halted just inside to let his eyes
become adjusted to the gloom.
The room was big. A long bar
ran the length of it. At one end
were the gaming tables. Only three
customers were in the place. Jim
crossed•to the bar and told the bar-
tender he wanted to•see Steve Bar-
ron, He was directed to a door at
the far end of the room.
He knocked sharply opened and
stepped into a small room. Steve
Barron sat at a desk writing. He
looked up slowly and showed no
sirprise.
"Well, Randall?" he said flatly.
"I have Virginia over in the cafe," •
Jinn said. "We came from Phil
Lawrence's ranch. The place is de-
serted. I thought you'd know. if
anyone did, what happened out
there."
• "I don't know. I haven't seen
Lawrence for weeks,"
Jim took off his campaign hat and
tossed it onto the desk, He found a
chair and sat down, rolling a cigar-
ette. His eyes were saber sharp.
"You are the only man who bad
anything against Lawrence."
"T never had a showdown with
him, Lieutenant."
"You didn't send gunslicks after
him?"
Steve Barron hesitated, A frown
lay over his darkly handsome face.
He said, finally: "When Law
rence stopped gambling here he had
lost 500 blue chips. Each chip count-
ed as one head of cattle. He re-
fused to turn the 500 head over to
me. I sent my boys aftet• them -
and got them.
"You'd know if they had?"
(Continued Next Week)
ittetee-•• • ee
eele.
New Lotion Notion -This comely vacationer was first in ,line
to buy a dime's worth of protection against a bad sunburn. She
gets a spray job from the new sun -tan lotion machine set up in
a beach surf club. Latest bid in the billion -dollar -a -year slot
machine business, it sprays 30 seconds for a dime.
ANN
"Dear Anne • Hirst: I've • been
married five years afid my husband
is overseas. T work, and My moth-
er takes care of my little girl dur-
ing the day. Now, •because I like
to stay out late at night, she
threatens to stop looking after her!
"I like a few evenings to myself.
so I just don't come home. Some-
times I'm in by midnight, some-
times by four in .the. morning, My
mother says this is not fair to her
and Dad, that Pin- a married wom-
an and a mother, and if I don't
stop going to taverns (I do drink
and smoke) she will tell my hus-
band. I loved my huslesand dearly
-when he was here, but now I don't
seem to care for him. at all.
"My mother is not in -very good
health, and she claims I should
stay home every night and make a
home for my baby. and for my bus -
band when he returns..
"Mind ofe'My Own"
"Now, • Anne Hirst, 1 have a
mind of my own. I'm - old enough
to take care of myself. Don't you
think, she should mind her bwn
business? I'm home three or four
nights a week and every Sunday,
yet she and Dad still are not satis-.
fied! I am only being modern. My
life is being ruined by my parents!
"Please print this. vfaybe then
they'll understand 1 am •able to, run
my own life, and get in when 1
please."
Cinsigned.
It is shocking. even .in these
* "modern" days, that a married
* woman feels she can fling off all
* family responsibilitiesand live
* her own life. Once a girl mar-
* ries, she is supposed to live, for
* her ' husband and her children.
* Your husband, gave you his
* good name. You are trailing that. •
* name in the dust, publicly, when
'1' you frequent taverns with other
* men. He trusted you with his
* ehild. What sort of mother do
* you appear to be, when, you leave
* that child night after night? The
* hours apart front your, work be-
* long b her to nurture her and
* train her in the way she should
* go.
* Whether you care for your hus-
* band or not, you have no right
* to shame him as you are doing.
* He is being publicly betrayed,
* and by a wife who obviously is
* too blind to see herself as others
* are seeing her.
* You are lucky, indeed, that
CROSSWORD
PUZZLE
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$!. Diskant
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311, Rent
38. Maar
80. Lotion
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19. Tidy 40. brooks
48. Stals 41. Racket
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59
/Answer elsewhere ho this leteet*
1
RIRST
aktidre4titirt
* your mother, ishough in poor
* health herself, looks after your
* little girl while you are working.
* To expect her to do more than
* that is utterly selfish. She and
* your father need their rest, and
* to have to sit with a youngster
until the early hours of the morn-
* ing is irrational and inconsider-
* ate.
* Your mother is threatening to
* stop caring for your child, and to
* tell your husband why. She is
* at her wits' end, knowing what
* you are doing to yourself and to
* bim. You admit she and your'
* father have been good to you
* (you are living free, in a home
* which they own) and you have
4' driven them to this decision. It
* is their last hope that, you may
* change your ways and become
* the faithful wife and good mother
* they want you to be,
* 1 know that this opinion will
* not be welcome. Yet I give it
** siiiitt.he hope that you will realize
* you and want 'only the best for
* band and the parents who love
* what you are doing to the bus -
An ungrateful child has caused
many a parent to take drastic
nteasores. if you face such prob-
lems. ask Anne Hirst's counsel.
Address herat Box 1, 123 Eigh-
teenth Street. New Toronto, Ont.
"Can She Bake
A Cherry Pie?"
Cherries are ripening, the red pie
cherries which have color and tang
and personality. Now is the time to
make cherry jam and cherry pie,
if you really know how. Cherry jam
happens to be one of the best of all
confections, but because it requires
a cook who is also a connoisseur
not a great many people undertake
it. No such good fortune prevails
with cherry pie. The notion seems
to be abroad that anyone with a
pie pan and a bowl of cherries can
make a cherry pie; and nothing
could be further from the truth.
• It takes an artist to make a cherry
pie worth the name. A person able,
willing and • patient enough to pit
the cherries, and discriminating
enough to choose the right cherries,
dead -ripe for the most part but with
just the right number still tanged
with acid. Pitted and oozing their
own undiluted juice, they should
have just the right amount of sugar,
not too much or too little. Then a
dash, the most careful dash. of
nutmeg, Then a bit of flour. Not
cornstarch, but honest flour; too •
much flour and the pie will congeal,
too little and it will, flow, either of
which is fatal.
There are the ingeedients. Build
a bottom crust which will flake in
your mouth; and, as you will, make
it full top crust or e lattice. flab
the cherries with butter before they
go in, dab crust or lattice with but-
ter, sprinkle judiciously with sugar,
tied bake.
It sounds so siinpfee And it is
simple, when the right person does
it, The result, depending cen the
maker, can be magnificent, or die -
twit. Ao wit *aid, It i$ essentially a
matter of art, And, unfortunately,
there are too few artists around
v heti r'lletriett ripen.
-The New York Sun
Sure, money talks, but nowadays
tou can't hold onto it long *riot:twit
0 start a conversation. •
ISSUE - /040
1 LE TAL
ekaw, Anatiews.
L'm sure I don't need to tell you
of the importance of plenty of
•vegetables in the diet, and especial-
ly in the diet of those still young
and growing, But please don't be
like so many, and waste half the
goodness of the vegetables you cook
pouring precious vitamins down the
drahe or by overcooking.
If you want to know if your
vegetables are properly cooked,
look at the color! Those that are
nearly the same color when you
serve thein as they were before
cooking have kept the most food
value.
But vegetables that have been
boiled and boiled in too znuch water,
with the lid off, not only look
washed ,out, but are! The water has
washed away minerals,' vitamins,
and color.
Leaf vegetables, such as spinach,
mustard greens, kale chard, new
beet and turnip tops, should be
cooked ONLY IN THE WATER
WHICH CLINGS TO . THEM
AFTER WASHING. Other green
and yellow vegetables should be
cooked -well covered -in about half
an inch of water, which should be
salted and boiling briskly when the
vegetables are put in. Cook on high
heat until vegetables begin to steam,
then finish cooking bn -low.
Strong -flavored vegetables, 11911 -
ally white or yellow in color, need
more cooking water --about an inch
in the pan (covered) for parsnips
and turnips.
* *
Perhaps you've heard that one
sort of pan is better than another
far cooking to save minerals and
vitamins. The really important -
thing, however, is that if you're
going to cook vegetables properly,
that is quickly and in a minimum
of water, your pan must eonduet
heat rapidly, and have a tight fitting
lid. •
And, according to the American
Medical Association, you can for-
get any rumors that food cooked ist
a certain kind of pan is dangerous.
That organization says that YOU
DO NOT endanger your family's
health by aooking in aluminum
pans, or in those made of stainless
steel with copper bottoms.
* *
Now, as a handy guide, I'm going
to give you the proper time sched-
ule for cooking fresh vegetables.
(The minimum time is for tender
young vegetables - the maximum
for those not so young,)
SCHEDULE .FOR COOKING
FRESH VEGETABLES
Vegetable,.
Asparagus
Beans, green lima
Beans, green snap.
Beets
Beet greens
Broccoli
Brussels sprouts
Cabbage, Chinese
Cabbage, green
Cabbage, red
Carrots
Cauliflower
Celery
Chard (leaves & statks)
Collards
Corn (on cob, kernels)
Eggplant
Kale
Kohlrabi
Mustard greens
Minutes
12-15
20-25
20-25
30-60
15-30
15-20
12-15
3- 5
7-10
15-25
15-25
12-15
15-20
10-15
/045
5-15
50-20
15-30
25-30
15-30
Okra
Onions, dried
Parsnips
Peas, green
Peppers
Potatoes, whole, white
Potatoes, sweet
Rutabagas
Spinach •
Squash, summer "
Tomatoes
Turnips
I5-25
3045
30-40
10-20
5-45
20-30
20-30
20-30
5-10
10-15
10-20
25-30
*
And note, for a change of sub-
ject, here'ssomething interesting
for those of you who have yam
own :milk and cream, and can me
dulge occasionally in the priceless
treat of real horne-made ice cream,
For here's a recipe, worked 'out
by a Penn State College specialist,
for just about the easiest home-
made ice cream that ever was -
made in just 15 minutes. Here's
how you go about it.
First, put your ice cream can in
the freezer tub, then pack the tulo
3ft full of crushed ice -four parts
of ice to one part salt. (An old
coffee can is handy' for measuring.)
Now, pour into the can,
11/2 quarts light cream
1 quart milk
and stir in.
11/2 cups sugar
xt teaspoon salt •
2 teaspoons vanilla
Beat and add
4 eggs.
Now adjust the lid and crank.
Pour cold water over the ice until
it trickles out the overflow hole,
then finish packing ice and sail
into the tub.
Turn the crank SLOWLY 6 to S
'minutes; RAPIDLY for the re-
maining S to 7 minutes, adding ice
and salt as needed. '
Now drain off brine; remove the
lid. Then -well, use your own judge-
ment. Ie./ cream is: done when It
clings to a spoon held upside down.
This method takes about 25 pounds
0 int, a pounds salt.
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INDIGESTION
WALLOP YOU
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whet you stay nosit_ Oarteee Little Lir*Piil. Pille to sive seeded *ilea to titet "tonratloo
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Take one Carter's Little /Ivor Pill bsieta.
sod Oat after meals. Take them erliefredins
of the a main cliseative kilo* In your dimotions. They help woke o lorgtruG:Lot
AND bowele -help you digest what you
eaten in Nature* etre way.
The* most folk* set he kind of toll: the*
makes you feel better hero your hood to yAo
Just barium you set the genuine Cart,
Uttle Liver Pill, from your (frit/kiwi' - rau
• •
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Recipe
Measure into bead. 34 cup bake -
warm water, 1 teaspoon granu-
lated sugar; stir until sugar is
dissolved. Sprinkle with 1 en-
velope Fleischmann's Royal Fast
Rising Dry Yeast. Let stand 10
minutes, THEN stir well. Scald
% cup milk and stir in X cup
granulated sugar, % teaspoon
salt, 3 tablespoons shortening;
cool to lukewarm. Beat in 1 cup
once -sifted bread flour. Add yeast
mixture and 1 beaten 'egg; beat
well. Work in 23- cups once -sifted
bread flour. Knead lightly; place
in greased bowl and brush top
with melted butter or shortening.
Cover and set in warm place, free
from draught. Let rise until
doubled in bulk. Punch down
dough and divide into 2 equal
portions; form into smooth bal/s.
Roll each piece into an oblong and
fit into greased pans about 7" x
Grease tops, cover and let rise
until doubled in bulk. Peel, core
and cut 8 apples into thin wedge*.
Sprinkle risen dough with efe CUP
granulated sugar and lightly press
apple wedge) into cake tops, sharp
edges down and close tegether.
Mix 1 imp granulated sugar and
1 teaspoons cinnamon; sprinkle
over apple". Cever and let rise
about
3 hour. Bak. in Moderate
oven, 880°, about 1 hour. Serve
hot, with butter. ege.,,itme
Now Feet -Acting
Dry Yeast
Rhoads NO Refrigeration,
Stays fresh add full-strength rata
your pantry shelf for weeks !
Here's MI you do tee
O
In a *mall amount (xisualllspecie.
fied) of lukewarm water, dissolve
thoroughly 1 teaspoon sugar for
each envelope of yeast.
0 Sprinkle with dry yeast. Let stand 10 initiates.
,kte, THEN stir well. (The water used with the yes t Counts aot part ot
IT the tooter liquid called for in your recipe.)
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