Evening Star Newspaper, July 5, 1935, Page 27

WOMEN" S FEATURES. Bedtime Stories What King Eagle Had Seen. BY THORNTON W. BURGESS. ‘What price the carelessness of man? Alasi Compute it if you can —~ola Mother Nature. K yellow hooked beak and yellow legs and feet, looked every inch what he was, king of the feather- ed folk. He sat on a tall stub of a tree near the pond of Paddy the Beaver in the Green Forest and about | that stub gathered the people of the| Green Forest, little and big, who had fled to the pond of Paddy in fear of the Red Terror, which man calls fire. ‘They gathered around because they knew that King Eagle must know just what was happening. “Is the Red Terror in the Green Forest yet?” Buster Bear wanted to know, King Eagle shook his head. yet.” said he. Buster Bear gave vent to a great ING EAGLE, with his snowy white head, his white tall, his “Not “IS THE RED TERROR IN THE GREEN FOREST YET?" BUSTER | BEAR WANTED TO KNOW. 1 | sigh of relief. “Is it near the Green| Forest?” he asked. “Near enough,” replied King Eagle. “It was almost to the Old Pasture when I last looked. It it gets through the Old Pasture it surely will reach the Green Forest. Yes, sir; it will reach the Green Forest.” “Can nothing stop {t?” asked Jumper the Hare, who was sitting at the very foot of the stub on which | King Eagle was perched and who was shaking all over with fright. “Those two-legged creatures called men are trying to stop it,” replied King Eagle. “I flew high above it, where I could look down. It is a ter- rible thing to see. The Red Terror races | along the ground. It eats everything | before it. It climbs the trees and they | turn black. Nothing can stand before | it. T saw many Rabbits, Squirrels and | other little people running and flying for their lives, Some of them ran| straight to those two-legged creatures that most of us think of as enemies. They ran straight to them and were | picked up and cared for and saved. Sonnysayings. Now look it what she had gone an’ done. How'll T ever get her out | 2 sprigs of parsley. |P “I flew back where the Red Terror had been and it was dreadful to see. There were great trees, many years older than the oldest of us, now dead and black. There was nothing green. It was all black, or white with ashes. The Red Terror roared as if with anger. Men fought it. They beat at it with shovels. They cut away the trees and brush ahead of it so that it would have nothing to burn. They dug long trenches, but the Red Terror swept on. They could not stop 1t.” “Can nothing stop it?” cried Mrs. Lightfoot. “Water can stop it,” sald King Eagle. “Water can stop it where nothing else can. If Old Mother Nature would send up & great rain cloud it would stop the Red Terror. But though I looked as far as I could see in all directions, and when I am high in the air I can see a great ways, there was not so much as the smallest rain cloud to be seen.” There was a great sigh of disappoint- “ment from all those gathered around. They had hoped that there might be some rain clouds gathering where they could not see them. It was disappoint- ing to learn that there were none. And it was frightening, too. You see, the smoke was growing more and more dense. It was useless to run further, for if the Red Terror reached the Green Forest it would sweep around Paddy’s pond and it would overtake those who fled before it. Their one hope was in that pond. They looked at the Beavers and at Billy Mink and little Joe Otter, who joined them, with envy. The Beavers would be safe in their house, which could be entered only under wrter. Little Joe Otter and Billy Mink would dive and would find holes in the bank wherse they would be safe. But the others, while they could swim, could not dive. They could swim out where the Red Terror could not burn them, but they would be choked by the smoke. 35.) (Copyright Turkish Lamb. Season a quarter of lamb and cut into pleces. Lay in a large stewpan and cover with hot water. Add 1 sliced orion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and Let simmer until very tender. Fry thin slices of egg- plant and add to the stew. very hot with mint jelly. EOPLE often speak of donkeys as dull or foolish, and the charge is partly true—at least from our view- point. The animals are likely to be stubborn about crossing a stream, for example, even though the stream may be only about a foot deep. The cousins of the donkeys are not dull, however. They are the wild other parts of Asia, as well as of Abyssinia in Northern Africa. Wild donkeys have longer legs than those which are tame. They are said to possess “the speed of the wind,” and have been known to run faster than horses. They are shy and it is hard for a hunter to get near them. | Their coats are composed of glossy fawn-colored hair, | Eating prickly thorn, bitter grass and other herbage, a herd of wild asses will roam over the desert, going southward in the Winter. Hunters may capture young animals after shooting or driving away the mothers. A large plece of tent cloth is used to cover young ones at the time of capture, for they are almost sure to try to bite or kick persons who come to pick them up. Donkeys were tamed thousands of years ago and were set to work as beasts of burden. It is not known where the taming was done first, but pictures of people in ancient Egypt show them riding donkeys and using a this thing? (Copyright. 19: them for farm work. In some parts during ancient times asses of Arabia, Persia, Tibet and THE EVENING STAR, WASHINGTON, Who Are You? The Romance of Your Name. BY RUBY HASKINS ELLIS. TH!RE are several possible deriva- tions for the name Hicks, so those who bear this well known cog- nomen may have their choice. Some authorities hold that Hicks was a name derived from the personal name Hugh—"Hicks, the son of Hugh.” They base their theory on the fact that a one-time favorite nickname for Hugh was “Hig.” Another well-mean- ing but quite heartless historian says that the name is taken from the Dutch word “Hich,” meaning a sim- pleton. However that may be, one El- lis Hicks of England managed to be knighted by the famous Edward, the Black Prince, in 1356, thus becoming Sir Ellis Hicks, a gentleman of quality and the grantee of the coat of arms here shown. There were several “first settlers” in America bearing this name during the early days of colonization. John Hicks, a resident of Newport, R. I, In 1639, was a collateral descendant of Sir Ellis Hicks. He removed to Hemp- stead, L. I, where he became a prom- inent man in the affairs of the local government under English rule. His descendants likewise were influential citizens in their State for many gen- erations. Whitehead Hicks, a grand- son of the immigrant, was mayor of New York City, 1766-76, and was aft- erward appointed judge of the Su- preme Court of the State. Elias Hicks was an apostle of the Society of Friends. Branches of this family settled in other parts of the country and many of them are traceable to the Hickses Serve [of County Gloucester, England. (Copyright. 1935.) Uncle Ray’s Corner The Donkey Family. donkeys with very light or white coats were set apart for the use of the rich or powerful, while common folk rode on animals with brownish hair. People in Europe observed a dark stripe or band along the back of the common donkey, with a cross-stripe at the shoulders, and a legend arose that the cross was due to Jesus hav- ing ridden on the back of a donkey. It seems that donkeys were not used in England until the time of Queen Elizabeth, but they were common to Southern Europe before Columbus sailed to the New World. Cortez had donkeys with him when he invaded Mexico, and other Span- iards used the animals as beasts of burden when they explored southern parts of the United States. The sturdy “burro” of the Rocky Mountain region is a member of the donkey family. The name is Spanish and means “donkey.” Burros were not native to the continent, but were brought in by the whites. They are | sure-footed and have given much help to people traveling through the mountains. (Copyzisht. 1935.) — Portuguese Iced Puddmg. Mix 1 quart of vanilla ice cream with 1 gill of sherry. Add to this 1, pound Malaga grapes and 2 ounces candied orange peel chopped fine and 1 pint of whipped cream. Freeze and serve. Nature’s D. C. Children Corn Cockle (Agrostemma Githago). BY LILLIAN COX ATHEY. ERE is another weed the H farmers have to fight. It is a determined annual with dainty pink flowers. You will find the husky plant flourishing in grain flelds. You would hardly guess it is a member of the dainty pink family because it has such a tall hairy or woody stem. A long time ago the corn cockle was introduced into this couatry from Europe. There it had been a most noxious weed for centuries. The polson is found in the black rough seeds and for this reason even the poultry were affected by the sceds mixed with the grain seeds. Having found that America had endless opportunities for those wililng to see them, the corn cockle proceeded to spread her family over the vast flelds of grain. So the farmer sows his seeds and also those of his enemy, for the corn cockle matures her seeds at the same time the harvesting is ready to be done. The flour made from wheat that has been invaded by many of these flowers will be of a poor grade. It is very difficult to remove them once they become mixed with the wheat or other grain. So you can easily see what a lot of trouble these pestiferous weeds can make. ‘The cue way to eliminate the pests is to remove them root and all from their place in the sun, wherever you see them. But this is a very difficult task and calls for co-operation. To enter a fleld that covers hundreds of acres of ground for the purpose of doing violence to the corn cockle, would also mean the trampling of the wheat. Care, of course, is now being taken to sift all seeds and the foreign ones removed. ‘The invaders have an appealing blossom and to flower lovers and even to their victims they have a way of making bright spots where they look lovely indeed. But we must do our duty and remove them from the flelds and also from places where the many seeds can be carried by the wind or birds to the spots where we wish to keep free. In this way the wild flower children that are so unwelcome in our wheat fields will at least be kept where they can do no harm. . Veal Cutlets, Belgique. Season cutlets; dip in egg, roll in crumbs. Fry in deep fat; drain, and keep hot. Fry a little chopped onion and 1 clove of garlic in 1 tablespoon butter; stir in 1 tablespoon flour, brown, add a little water and the juice of a lemon. Season with salt and pepper, and & dash of nutmeg. Let boil, remove from fire, stir in the yolks of 2 eggs, and heat through. Pour this sauce over the cutlets, and serve with green peas. — Spanish Canapes. Prepare circular pleces of buttered toast. Mix 1 cup chopped tuna fish with 3 sweet pickles minced fine and 2 tablespoons madras chutney. Moisten with 2 tablespoons hol- landaise sauce. Spread this mixture over the toast, sprinkle with 3 table- spoons grated parmesan cheesse. Let bake for 5 minutes and serve hot. Italian Batter Cakes. Beat yolks 3 eggs with 1 cup milk, 1 saltspoon salt, 1 tablespoon olive oil and 1 tablespoon sugar. Mix with % cup flour and the beaten whites of the eggs. Fry until light brown and serve with cooked fruit or jam. FRIDAY, JULY Little Benny BY LEE PAPE. WAS eating breakfist and ma with mortification, she said. I mite come in through the back gate, pop said. This hat has stuck to me in fair weather and fowl and through thick and thin. It has pro- tected me from the fearsest rains and has never left my side, I meen my top, in the most violent winds, and shall I desert it now in its hour of infirmity? Nay, a thousand times TO KILL FLIES.. WOMEN’S FEATURES. nay. Il come home by way of the back alley rather than be falts to my principals, he said. Youll do nothing of the kind or anything like it, the ideer, ma said, and pop said, Suppose I take it off as I tern the corner and start to fan myself with it. That awt to get me by all through the hot weather at least, and when Winter comes around again we'll see, he said. We'll see rite now for land sakes, ma said. Next Winter, the ideer, I bleeve you would, she said, and pop said. Here's another ideer, I mite blow & poleeceman’s whissle or fire & few revolver shots down at the corner and cause a big commotion, and then quickly run around the block and un- obtrusively wawk down the other way while everybody's attention was still centered down at the far end of the street. Never mind any more 4deers, let's compermize on a new hat, and re- e DEATH TO member there'’s no time like the present and you never miss it till it's past, ma said. Meening for him to be sure to come home with a new hat this afternoon. ‘Wich he didn’t. Russian Pot Roast. Season round of beef with salt, pepper, cloves and nutmeg. Place in & saucepan on hot dripping. Add 6 peeled onlons, 2 cloves of garlic, 2 sliced carrots and 1 herb bousuet to the meat. Cover with 1 cup hot water, and let cook slowly until very tender. Add % can chopped mush- rooms, salt and pepper to taste, and serve with a mashed potato border. Aztec Pottery Made. Astec pottery is being made ir London by a secret process obtained from a Mexican Indian. hol NEW FLAVOR WINS! Washington families by thousands are changing to DOUBLE-FLAVOR BREAD LOOK FOR THE WORDS DOUBLE-FLAVOR ON THIS WRAPPER! HERE’S HOW CERTIFIED BAKERS CREATE DOUBLE-FLAVOR L N S W ) ORDINARY BREAD IS BAKED ONE LOAF AT A TIME, THIS WA Notice that all sides of an ordi- nary loaf are exposed to the hot metal pan. Flavor bakes out, in- stead of in: CERTIFIED DOUBLE-FLAVOR BREAD IS BAKED TWO LOAVES ATA TIME, THIS WAY: One side of each loaf is not exposed to thedot pan. The flavor is keptin the loaf ; s s creating the famous double-flavor. There’s just one way to discover the full goodness of DOUBLE-FLAVOR Bread & 5 3 taste it! Decide for yourself if it's as good as all Washington believes: Com- pare it with any other bread for flavor and freshness: Enjoy this good new bread today! Ask your grocer for Certified DOUBLE« FLAVOR Bread s s « Washington’s new Savoc Il’ you enjoy delicious food s miss DOUBLE-FLAVOR Bread. Thou- sands of Washington families have voted it the finest they ever served. It actually has twice the flavor of ordinary bread. “Here's how DOUBLE-FLAVOR Bread gets its superb goodness. Two loaves are baked together in a single pan::: both get the flavor of a double-sized loaf : : : both gettrue DOUBLE-FLAVOR. For, as every * baker knows, “the bigger the loaf, the better the flavor.” REFRESHING As The Spray From A Cascading Mountain Fall ILKINS e TE W LIKE WILKINS COFFEE TS “JUST WONDERFUL" THEN THE LOAVES ARE SEPARATED, THIS WAY: Each loaf is individually wrapped and rushed to your grocer’s. Each Joaf has its full double-flavor when you secve its THE CERTIFIED BREAD BAKERS DOUBLE-FLAVOR Becad