Evening Star Newspaper, January 20, 1928, Page 36

FOOD PAGE., THE EVENING STAR, WASHINGTO D. C. FRIDAY, JANUARY 20. 1928, FOOD PAGE. FOOD AND THRIFT IN THE HOME They Should Be Practiced to Produce the Needed Supply of Tasty Dishes for the Family t and vegetable stews never need reasv if & eupful of cold water 3 t 15 minutes before serv- ing. This causes the fat to rise to *he top of the stew. when it can be easily ssimmed_off and the stew then te heated. To prevent a thick soup tasti fatty, make it the previous day if pos- sible. so that it can get cold and the fat can then be taken off in a solid cake When hot, skim off as much as possible with a spoon or draw pieces of soft, clean paper over the surface. 1f sago used to thicken soup is all in a p. it has not been added in the right way. It should be shaken gradually into the boiling soup while stirring ail the time Before serving a vegetable or mi soup stir in about a teaspoonful o sugar. as French cooks do. To have a good-looking milk soup or & white sauce o be poured over caulifower or ma Fow. grate some TAW Carrot very fir sprinkle over it ‘Salads are also improved by a sprink- lard used should be thickly and evenly | rated carrot. and so is boiled ling of t is first coyered wita white chicken Kauce When Cooking Eggs. eggs do not peel smoothly & x iled and while hot. To insu & smooth peel. crack as soon as cooked in cold water. The ver of eggs will peel nicely if th d i d. Poached eggs hreak when cooking if a little vinegar has 0t been added to the water or the water 1& not quite boiling. or the eggs are pu in carelessly. 1f a poacher is n tainable. each egg should be broken into a cup and slipped into the sauce- pan carefully. Str in a dessert spoon- ful or so of fine. white, bread crumbs when eggs are being scrambled for two or thre people and you will not need to Use SO MANY eges. If an omelet is tough and leathery, 1t probably has ben cooked too slowly. Omelets need a sharp, quick heat. Also, the pan use¢ may have been too iarge. The smallest size obtainable is suitable for an omelet containing two ezgs. To prevent omelets from falling. allew one tablespoonful of bread or cracker crumbs to each egg. Soak in milk and mash well. Add to the eggs and X, the omelet as usual. This will preyent falling. Meat and Fowl. “To prevent & Swiss roll from/ break- ing when it is rolled. immediatfly after it is baked tum it onio a cioth wrung out of hot water and roll it up on ihis. Re sure to wring the cloth as dry as possible and perform the whole opera- tion as quickly as possible. pan- cakes won't roll up. it is because they have been overconked or fried too slowly. Fry them quickly and only until Jightly browned When cooking hamburg steak m-' stead of shaping each separate cake by hsnd. flour your biscuit board. roli the pared meat 10 the desired thickaess, then cut the hamburg with the bis- cuit cut If you are cooking quite a mumber, this will save time. and you will net heve o handle the meat so mnu-h. Bacon that is hard and chippy has been cooksd too Jong or over 1co gZreat a heat. Por correct cooking. it stoula be put into a hot, dry frying pan over Jow heat and must be turnec occasion- ally. If bacon is toasted in front of the fire or under a gas griller, the same care must bx observed. Make this thick binding sauce for rissoles and similar mixztures: Melt an ounce of fat in a saucepan, add a sim- gquantity of flour, mix thorouxhly and add a gill of stock or water Bring to the hoil. cook for five or six minutes. then mix in the prepared meat. fish or other material. Add little water to0 a braten egz when egg- ing and crumbing anything or, better still. substitute a thin flour-and-water batter for this operation You will no longer dread the task of plucking wild ducks, geese or any kind of {éwis if you will only pour hot par- ffin over the fow] in the same wi when scalding with water. Let the affin get very cold and hard and see how easily the feathers and down will peel off. If sage 2nd onion stuffing | for fowl is dark and bitter, the sage has been dried quickly, in which case it tums brown and tastes bitter. Also, ton much may have been used in p.oportjen-in the other ingredients in | the stuffing Suecess With Dressings. - To keep mayonnaise dressing from curdiing. break the egg yolks into a bowl and add a small amount of vine- gar. Beat well and begin adding the ofl. When the dressing becomes too thick. add more vinegar. Add the sea- | soAings after the dressing is made When made in this way, oil can be acoed in larger quantities than when the oil 1» added first. 1f a large quan- of mayonnaise is being made, it is ier 1 use & wire beater for doing the teaang. 1f you used some other method and your mayonnaise curdled, dip out 1% or three teaspoonfuls in & cup and 117 in one teaspoonful of flour, then add graguaiy o the remainder of the dr The fiour makes the mayonnaise stiffer and does not get oily after sandng Few women know little about the use of turmeric in pickiing or other ways of using this powder in cookery. A Jttde is all that is necessary 1o use. A half teaspoonful in potato salad very small amount in certain 8 fine color and A g0 favor when rightly used. A little 84ded 1a cucumber pickle mixture i a Greiced smprovement To keep etiuce cri 4 reedy use, first wash and drain then put close-Biting cover and place the can in the refrigerator Letuice kept in this way will be freth and crisp when you need 3 fresh until it When Making Pies quick way o measure pie crust When shorwening s ring cup one-half full en Grop in the shortening ¢ water comes U Lhe Wy Dran 21 off wnd one-hall & cupful of shortening will be in the rup. This takes fur less tme than o pack it dovrn the cup, and it really con wories 1ot berause \here 3 none Mking W the sides of the cup A ple that 15 wn a fuliu re ix & simple st for Lthe filing of Jemon. chnolete butersonteh ond vl OALer cream pier 1hat ere peres 1or & baeed pie crust Conk \he Pling i & Gouble boler 11 cooked et over tne fire must stir onptantiy e bottom of the pan prowe B{er Do b used In Ahe n £ om0t Drocess Ym Gl Bs e W fner flavor and { Ve Unickening ingredient starch yraing i oooked for minue [ siweys been s housewives 1o prevent tie Juice from #eving out from sround Ui edges of fruit By eprnkling & tablespoon ful of cornstarel sround e edges and on Wy of fruit pies before puttisg or ne top cruet el the Julce mey be vaved wnd i wAGon the cornstarch wil form w ight Jelly consistency and e cut the Julce will ot st antil i the i ing sore aigest Visine Ut problem for Cake Wisdom culle for four eges i Uhres g fourth egg L terch Beat 1he opyr w0 (01 Lgeher ng yol o ely &1 Wil tie aifference For some cores You €ah use & Labies I & cakr BIE YOUT EREE end 0 place ore recipe P of b o of eorns itin & large coffee can with @ f pre-! Table. spoonful of vinegar in place of one g When making b d chocolate icing for cakes. take it from the fire before it is quite done and whiie beating fit. add a small picce of paraffin It 1 absolutely tasteless and forns a (nin crust over the filling, keepinz it moist and delicious. The icing nover gets hard under this thin layer and cukes keep much longer. It also gaes the cakes a smooth, glossy fintsh that adds greatly to their appearance. When baking a large fruit eake the bottom of the pan with a corn- meal paste made with cornmoal and water. then over this put oiled paper. then the cake mixture. and vour cake will be good to the very bottom. Pudding: If a pudding sticks in the dish whea turned out. the dish has probably not been sufficiently greased or it was damp before being greased. The butter or I'ne applied. All puddings shou'd be left for a minute or two to shrink before they are turned out A steamed souffie sinks in the midd!e when turned because it has been ed to quickly. This causes it to rise quickly without becoming firm. with the result that falls “at when turned out. A baked souffle a'so falis in the center if cooked in too hot an oven, or if the oven door is opened too ofien or closed quickly. as a sudder draft of air will cause the souffie to fall To use in place of an egg. molasses ob- has good binding qualities and can bs | used together with milk in many steam- ed_puddings. To make a good date pudd.nz. take one package of dates chopped. one und one-half cupfuls of pecan nufs, ani the yolks of three eggs creamea with one ‘cupful of sugar. Beat the oog whites Stff. Add one teaspoonful of baking powder. Flour the dates with four "heaping tablespoonfuls of flour and beat into the cgg yolks. Mix all together and beat thoroughly. Bake in a buttered pan in a slow oven for 4. minutes. Serve in small squares with cold whipped cream. | | MENU FOR ‘A DAY. | BREAKFAST. i Stewed Apricots | Bran with Cream | Plain Omelet | Bacon Curls | Toast Orange Marmalade | Coffee LUNCHEON Corned Beef Hash Diced Beets Rye Bread Sponge Squares. Chocolate Sauce Tea DINNER Cream of Celery Soup Stuffed Steak Baked Potatoes Creamed Carrots Vegetable Salad Squash Pie Coffee PLAIN OMELET To each egg allow 1 teaspoon flour and ‘. cup milk. Break cggs, then beat in flour. salt: add milk gradually, then some bits butter. Have frying pan with hot butter ready on top of range. pour in and partly cook. Finish | | cooking in hot oven. Beat eggs | separately if desired. If so. pour whites in pan first, then rest onto them. SPONGE SQUARES.. Two eggs. yolks and whites beaten separately! put 4 table spoons hot water (not boiling) into yolks and beat well, then add %, cup sugar and beat again, then the beaten whites. Then add 1 cup flour with 1'. tea- spoon baking powder sifted through it. Flavor with vanilla. Chocolate sauce—Mix *; table- spoon cocoa with 2 tablespoons | | sugar and 1 tablespoon corn | | starch. Cream with 1 tablespoon butter. Turn over it 1'. cups warm milk. Cook until creamy. 1f 100 thick, thin with hot water or milk. Flavor with vanilla. SQUASH PIE. One and one half cups squash, 1 cup boiling milk, ', cup sugar or sirup, 1 teaspoon cinnamon pinch salt and ginger. 1 cgg, slightly beaten. Stir all together | well, bake in one crust. PLANNING A WEEK’S FOOD During the Winter months it is often necessary and advisable to make a wide use of canned foods in order to insure sufficient variety in the diet. Fresh vegetables. fruit and fish are, in many parts of the country. hard to get in variety during certain seasons of the vear. Generally speaking. canned goods of good quality are as nutritious— sometimes more so—than cooked ones. methods of canning these foods are wholesome. and perfectly safe. By their use we are assured of almost any food product at any time of the year. In planning the food it will be seen that the menus are so arranged that fresh or canned fruit and vegetables can be used in most meals interchange- ably. For instance. if fresh grapefruit is not available. chilled canned grape- fruit pulp can be used as a breakfast fruit. Indeed. many housewives prefer this to the fresh fruit because of its convenience. Prunes and figs may be had also in cans, as may applesauce, all of which are used in this week's| breakfast menus. One vegetable dinner has been pro- vided, and several vegetable luncheons Meals of this character help to insure | an abundance of the regulatory miner- als and bulk that are so necessary in the diet, aside from the fact that they are comparatively inexpensive, and once selected can be ouickly and easily pre- pared. For instance. the supper on Sunday night makes use of broiled mushrooms and tomato felly salad the home- | Under the present-day | The salad can be made the day before: the mushrooms may be either of the canned or fresh variety. and as they require no more than 8 to 10 minutes’ cooking it will be scen that the meal can be very quickly prepared. In the vegetable dinner planncd for Wednes- day night, baked potatoes stuffed with |canned corn and grated cheese form the main part of the vegetable plate. Large potatoes should be used for this dish and the cheese may be either mixed with the corn or sprinkled thick- Iy _over the potatoes after they are stuffed. They are then browned in a hot oven. String beans may be either fresh or canned. as may the carrots. Scotch broth with roast shoulder of mutton forms the main part of Thurs- day night's dinner. In the meal the meat is used to make the broth and is then browned in the oven. Either shoulder or shank of mutton is used— both of which belong to the group of | cheaper cuts of meat. Scotch broth | made in this manner is a splendid cold weather dish. Use about 4 pounds of | meat. cover with boiling water. add two | onions, a small white turnip diced, two or three carrots diced and one table- spoon of salt. Cover closely and sim- mer for one and & half hours, then add one-half to three-fourths cup of barley and- cook for another hour. Remove the meat and roast it in a hot oven for about 20 minutes or just long enough to brown it. Season the broth and add two or three tablespoons of minced parsley Answers to Food Questions envelone nn the Crerird 1 Ad Fourth st readers for 7 The number of ot Will you please tell me what foods contain the most fron? My little girl 13 slightly anemic and 1 want to be sure of giving her the right kind of food Mrs E J B The following foods are those richest | tn iron. and should all be included in the diet. You do not say how old your little girls is, therefore 1 would suggest that you submit this list to your fam!lv physician for his approval: Spinach swiss chard. raisins, prunes. rolled oats, dry beans, peas and lentils, egg volk all green’ vegetal such as i celery, lettuce, asparagus and cabbage whole grain cercals. dried fruits, | cluding dates, figs, raisins fresh frults such as grapefruit, orang pineapple; apples contain very el amounts of iron. but should be included in the diet for their other va'iable min- eral and acid qualities. Recent experi- ments have proved that liver and kid- neys are extremely valuable in supnl ing iron for casen of this kind. ‘The amount used depends on the individua: requirements; your doctor will be able 10 tell how much should be used Have salt and pepper any food value? Can one use oo much salt, and if what will be the result?—R G, M Balt 15 a source of sodium—one of the minerals required by the body, but | pepper and other spices and seasoning: have no nutritive value Some of them when used with discretion have dieetic value ax they Inereas the palatability of food and make u variely of combinations possible. ‘The i of | BCh swmsOnIngs can, however, be abuse and when used o excess they stimulate the digestive aystem and do ial harm ‘Too much salt very W cause disturbances of kid- thy Can you 71l me how W make & god AUNT HET BY ROBERT QUILLEN fl— T | [’!imug‘m | { | u “f wasn't gon’ o heve eold supper bt me an’ Pa owae talkin’ shout mar | risge thie noon an’ he mede tome sinuatin. remark about feelin’ sorry tr tie 1o some of the | 1“1.,:1"‘ b AR | meringue? 1 like one that is thick and flufly, but mine always shrinks awav | from the edge of the pie, and is thin |and tough.—Miss M. H | There are two points to remember in | making a successful meringue. One is | thorough beating so as to incorporat» | & large quantity of air, and the second 1s slow baking. For a medium-sized | pie two egg whites and three tablespoons of sugar are usually enough Have the egg_whites very cold and beat them until they are almost suff enough to stand alone. ‘Then add the sugar— either gihinulated or powdered. Con- tinue beating for at least three minutes or until the meringue is stff enough to stand in points when the egg beater is lifted out. Spread lightly over the pie and bake in a slow oven—300 to 325 de- | grees—for 8 to 10 minutes or unti! brown. Cool slowly. 1f the meringu: is baked too fast it will be very tough and will shrink on cooling. 1If it ix cooled 100 quickly after baking it may wrinkle all over the top (Conyright. 1078 ) . Bugar growers of Cuba have decided that tractors are cheaper, speedier and easier o operate than oxen over- | To Users of Percolators Senl Brand is offered espacially prepared for use in percolators. Tt brings out the finer, fuller Pavor of the coften. Ask [or Seal Brand Percolator Cofjea, Seal Brand Jea Is of MOTHERS For rainy day novelty cut small slips of paper and write on each: "Eat an | apple.” “Wash the dishes,” “Tell a :‘fllnr_\_' ete. Fold the slips and put | them’ in a basket and have each child | draw one. 'Each child must do ex- actly what the directions say, and after he finishes, he may pick another slip. THE DAILY HOROSCOPE | Saturday, January 21. While tomorrow is not an important in planetary direction, according to s . the aspects are fairly good. One ¥ not trust one’s judginent | under this sway which makes for un- | wise optimism. Plans made should not | be too firmly relied on Writers and editors again are sub- ject to the most promising planetary rule. A period of slack interest in motion | pictures is forecast. but this will be followed by renewed enthusiasm The aged now should benefit and they should find comfort in evidence of a reaction toward old-time standards of | domestic life. Under this rule a political leader of great sagacity may be recognized, he will seck nothing for himself. Women may take comfort in prophecy that they are to gain confidence of the public in large | terprises which they initiate. One of the reactions among women will introduce old-time domestic arts it is prognostlcated Again women will practice proficiency with ths necdle. and they will, also, ac- cept old-time modes that are modest Housing conditions affecting the poor will be widely discussed. it s forecast. and there will be unusual suffering among the poor. Persons whose birth date it is have the augury of prosperity in which elder- | ly_persons contribute Children born under this sign prob- ably will be fond of books and will have a scientific trend of mind. Many sub- jects of this kind are chemists, the the en- Clam Chowder. Fry one clice of bacon minced with one-half a large onlon minced until the onion is a light brown. clams, saving the juice. Cover with water and let simmer for one-half an hour. Pare and cube one medium sized potato and boil in salted water. Make a medium thick white sauce. add it to the clam mixture, add the potato, and season with salt, pepper and paprika Just before serving heat the clam juice and add to the rest of the chowder. | |[WHO REMEMBERS? | BY DICK MANSFIELD, Registermd U S Patent Office | { GCar! [ TMYBRERTH )5 voove R‘_}cgl %I\gz}f fov > LiveoLow | from shing then a When a cat Jumped 163 the incompleted” top of 1l ton Monument, and lived dog, passing by A good day b}egins witha cup of good coffee the Same High Quality but | Add one can of | Those who search the market will find that, with few exceptions, prices have varied little if any during the past two weeks. The lady of the house | who anticipates a diminution in the cost of foodstufls will be disappoin ed. On the con- trary, she will be fortunate, indeed, | i prices’ do not |advance. Not that there is an imme- diate reason for {such an eveniual- |ity. but certainly it 15 not beyond pos- sibility. As:was said sev- | eral weeks ago in | this “column the weather and short- | age of supply have | considerable to do | with the family pocketbook, at least In the matter of catables. The most | conspicuous rise in the vegetable King- | dom is in Florida string beans, wiich have soared to dizzy heights, bringing 50 to 60 cents a pound. This is 15 10 20 cents more than two weeks ago. | Summer squash is still high and s lare beets. Florida cagplant has johned | the ranks of increased prices. seliing for 35 to 40 cents, which is 15 to 20 cents higher than a fortnight ago. Cali- fornia pe have advanced about 5 Foob PRICES SMALL HANGE. a pound. the same, 'including meat and dairy | products. Honeydews and Casabas are out of scason. The newest fruit on the market is plums, which are selling for {81 a dozen. It may be interesting to note that these plums are from the | Argentine. Potatoes are plentiful and are bring- ing 3'. cents A pound. They are ai- riving from several points of the com- | pass— Maine. New York. Idaho. Wiscon- in and Michigan. Cuba. famous for { her sugar cane. is sending tomatoes to | our markets, the price being 25 cents a pound. They are of a particularly luscious variety and the color alone is tempting. The asparagus now being re- ceived is from California &nd is of the | hothouse species ! "It is surprising to observe the num- bor of buyers who are interested in the source of their table supply. Until the farmers of Maryland and Virginia be- zin to produce.- Washington must de- | pend to a zreat extent upon other sec- tions for many of its vegatables. Butter and eegs have remained stable. butter bringing 65 and 70 cents a pound | for the best grade and less for ‘ne medium quality. Eggs range in price from 60 to cents. Cheese nrices seldom change: American, 45 cents a pound. and imported. 70 cents to s! a pound. Turkeys and chickens, of | which there scems to be a suflicient | supply, are selling at the usual orices Philadelphia dry-picked. 65 to 70 cen's a pound, and frozen. 40 to 45 cen's 2 pound. The best grade chickens are selling for 45 cents a pound. baking size. frying size, 45 cents a pound stewing size. 40 cents a pound. Local ovster plants, 15 cent California’ artichokes, 20 cents: cook- ing apples. 4 pounds for cents eating apples. 5 to 10 cents aplece celery cabbage 20 cents a stalk: Cali- fornia carrots. 10 to 15 cents a bunch Florida cggplant, 35 to 40 cents ap.ecc apiece JAILY DIET RECIPE Marguerites. Graham crackers, 12, Marshmallows, 12, Butter, 1 teaspoonful SERVES SIX PORTIONS. Place a marshmallow on top of each cracker. dot with butter and piace under the broiler flame a few seconds untl marshmallows are delicately urowned and puffed. Plain or lemon crackers could be usod. DIET NOTE. Recipe as printed contains some pro- tein, starch, sugar. fat Lime, iron land vitamins A and B also are pres- ent. Could be given as dessert to chil- dren more than 6 adults of average or inder weight. cents and may be obtained for 35 cents | | Can be eaten by | [Little Variation Shown new cabbage, 15 cents: California hot- house asparagus, 75 cents a bunch: beets, 10 cents a bunch: Summer squash, 15 cents a pound: tomatoes, 25 cents & pound: potatoes, 31, cents pound; Florida string beans, 50 to 0 cents a pound: California peas. 35 | cents a pound: grapefruit, 127, to 15 | cents aplece; Florida oranges, 60 cents | a dozen. | Meat prices are |'the same. Veal roast, 35 to 40 cents a pound: veal chops. 45 to 50 cents: veal cut- lets, 60 to 70 cents; lamb shoulder, cents; best grad porterhouse. and 60 cents; sir- | loin, 50 cents: | round, 40 | prime’ ribs, 3: and 45 cents, de- pending on cut: | chuck, 30 cent three-cornered, cents: fresh ham. 25 cents: prime loin pork chops, 35 cents | pork. 30 cents: corned beei, cents; beef liver, 25 cents | lamb, 18 cents: calves' dressed, 70 cents TOMATOR S FRoM cuga prime roast 15 to 35 breast of liver, home Nutrition Nuggets. Practically all other foodstuffs remain | 1 Pan fried cereals make a good lunch- {eon or supper dish, especially when served with butter. syrup or gravy. Pour left-over cereal, such as cornmeal, hominy. farina. etc. into a pan rinse with cold water. Let stand in a cold place until firm. Cut icos ones half inch thiek, dip in flour or beaten eeg and fry in butter. drippings or bacon fat Bacon. though belonging to the pork family is. unlike its relativ of | digestion. This is explained as beinz due to the fact that the fat of bacon is in a granular form that is easy for the digestive juices to act upon. and therefore bacon can be caten by per- sons who very often cannot digost other forms of fat The following foods have laxative qualities and shouid be liberally used in the diet of those suffering from con- stipation or as a preventive for that disease: Bran. figs. whole grain cereals, spinach, apples. rhubar®, pruncs, toma- toes. apricots and honey A well rounded dict. or one making use of th~ great~st variety of food- stuffs is best suited to the needs of the average individual Food fads that institute 2 single food diet or advo- cate the eating of oniy one type of food at a meal are not calculated to meet body requircments so far as nutrition is concerned. and in the cnd will do far more harm than good Canned fish lends itself both con- veniently and wholesomely to the mak- ing of a great many dishes that can be used cither as the main part of luncheons or suppers or to supplement a meal that is rather light in protein food. Salmon. flaked fish. such as haddock or cod: sardines. crabmeat lobstor. shrimp. herrings. and some of the fish roes «re all avatlable in canned form. are all perfectiy safe to use. and are a good source of the iodin that is A necessary part of the diet in prevention of goiter. Fish _ loaves. chowder, cakes, scallops. souffles. and salads all offer suggestions for matn parts of the meal. while fish cocktails, canapes or other appetizers supply ad- ded protein to the meal that would otherwise be lacking it Herring a la Terrapin. Wash and clean two Holland milch herring. Soak overnight in clear cold water, then put the meat of the herring in a chopping bowl. a me sized onion, an apple. a thick slice of soaked , white bread and a hard-boiled egz | Chop all tagether until very fine. then beat the milch until smooth. Add two tablespoonfuls of good vinegar and sprinkle with pepper. Throw this over the herring and mix well Lay on a platter and put on top layers of round thinly sliced hard-bolled eggs. with a few leaves of celery and red radishes WORLD FAMOUS STORIE THE HOLLOW OF THE HIL BY NATHANIEL HAWTHORNE (Nath can writer The e T wnt wtory v “iee tald Tales Guest Vi called In those strange old times, when fantastic dreams and madmens reveries were realized among the actual circum- stances of life, persons met 10- gether at an appointed hour and place One was a graceful in form and fair of feature, though pale and trou- bled, and smitten with an untimely blight in what should have becn the fullest bloom of her years; the other an ancient and meanly-dressed of lll-favored aspect and so withered, shrunken and decrepit that even the space since she began to decay must have exceeded the ordinary term of human ezxistence In the spot where they met no mortal could observe them. Three little hills stood by each other and down in midst of thom sunk a hollow basin. almost mathematically circular, 200 or 300 feet in breadth and of such depth that a stately cedar might just be visi- ble above the sides. Dwarf pines were numerous upon the hills and partly fringed the outer verge of the inter- mediate hollow. within which there was nothing but the brown grass of October and here and there a tree trunk that had fallen long ago and lay mouldering. with no green successor from its roots. One of these masses of decaying wood. formerly a majestic oak. rested close beside a pool of green and sluggish ¥ at the bottom of the basin. Such s this were once the resort of r of evil and his plighted sub- d here at midnight or on the rge of evening they were said to stand round the pool. disturbinz its putrid waters in the performance of an impious baptismal rite. “Here is our pleasant meeting come id the aged crone. “accord- desired. Say quickly what thou wouldst have of me. for there is but a short hour that we may tarry here.” As the old. withered woman spoke a smile glimmered on her face like lamp- light on the wall of a iomb. The lady trembied and cast her eves upward to the edg> of the basin. as if thinking to return with her purpose unaccom- plished. But it was not so ordained T am a stranger in this land. as you know.” she said. “Whence I come mat- ters not. But I have left those dehind me with whom my fate was intimatelv bound and from whom I am cut off forever ‘There is a weight in my bosom 1 cannot lose and I have come here to inquire of their welfare.” And who is there by that can bring thee news from the ends of earth?” crixd the old woman. “Not from my lips mayest thou hear these tidings. but be bold and thy wish shall be granted ere dawn.' ~1 will do vour bidding. though I die.” said the lady The old woman seated herself on the k of the fallen tree. threw aside e hood that shrouded her gra™ locks and b>ckoned the lady to draw nearer. “Kneel down and lay your forehead on my_kness. The lady knelt her garment dip; into the pool She laid her forehead on the old woman's knees and the latter drew & cloak about the lady's face. Then she heard the muttered words of a praver. It scemed as if other voices—famuliar in infancy and forgotten through many wanderings—were mingling with the words of the prayer. At first the words were faint and indistinct. resembling the dim pages of & book we try to read by poor light. Then. at last. a con- 3 tion between an aged man and d woman could be heard bv ths lady as E the speakers were not ow between the three hills They sat by a melancholy hearth and spoke of a da: derer they knew not jvhere. bearng dishonor alonz with Her and leaving shame and affliction behind her. This passed away. and then. in another "prayer. strangs murmurings bogan to thicken, gradually increasng was womsn nes green pool tn the border of an These delicious wafers provide what your body needs, vitamins,calories,bran, digestibility! They arcevenbetter than bread--and taste better, too! bodies call for the right kind of food. Vabac is the right Active minds and Shrieks plerced throush the obseurs of sound and were succeeded by the singing of sweet female voices, which, in their turn. gave way to a wild roar of laughter, broken suddenly by groanings and sobs, forming a ghastiy eonfusion of terror and mourning and mirth Chains were rattling. fierce and s voices uttered threats resounded at their command noises deepened and became suby to the listener's ear till she ecould d tinguish every o 1ddreamy acee of the love songs that dicd into furerai » uddered at tie wrath which blazed spontaneous kindling of grew faint at the fe raging miserably midst of this wild scene there % solemn voice of a man. and 2 and melodious voice it mizat oncs been. He went to and fro con and his feet sounded upon In each member of that fren pany he sought a listener f his individual wrong their laughter and tears of scorn and pity. He spo perfidy. of a wife who had b: wolisst vows. of a home and a | made desolate. Even went on the shout. the laugh. fek, the s0b, rose up in unison till changed into the hollow, fitful and une L of the wind in the pine trees lonely hiils The lady looked up and saw the with ered woman smiling in “Couldst thou have thought such merry times in a madk asked. “True,” said the I here is mirth within only misery outside. “Wouldst thou hear more? the old woman ““There is one other listen to again.” “Then lay down head.” said the crone. . Again the evil woman began to weave her spell. Long did it answered till the tolling of a bel in and made the lady s it grew and sadder. then came measured tread. passinz siowly on. of mourners with a co! Befor went the priest reading tne service, and. though no voic was heard to speak aloud. ‘still were reviling and curses whispered. by distinct, {from women and against the daugr the aged hearts of her pa: who had betrayed the ness of her husband. th had sinned against na and left her child to die The sweeping sound train died away liks the wind that j to shake the co! round the verge of t three hills. But when ip like flame and demanded, voice I wo the . her head “Here has been a sweet he said the w herself. Hot Toddy This hot food-drink is so no ing. easily digested and g simulated that warmth aling over you fore vou finish drinking 1t Try thus prize recine: In of cup mix two or thre: Toddy and one teaspoon ® cup with hot b *&; . kind. Try a box at your deal- er's or write The Vabac Com- pany, Richmond, Va., for a trial