New Britain Herald Newspaper, October 25, 1928, Page 14

Love's Awakening The u:‘m Stery [ Steadfast Woman By Adele Garrison Madge Plans 10 Leave for East- hampton in Hopes of Meeting Mary and Prince George There T looked at Katherine with a sud- den fear clutching at my heart. “You don't mean Mother Graham | 1s in danger of dying because of this excitement,” I gasped. Katherine turnéd on me sternly. “J don't mean anything of the kind,” she lalq “‘In fact, her heart is in better shape than it has been for years. Of course, anger like that isn’t particularly good for a woman of her years, and there’'s always a possibility of her collapsing from her strong excitment. But it’s a possibility, mnot a probability, re- member, and even if she did, you have no reason to blame yourself.” “Oh, but—" I began, but she ig- \ mored my interruption. “I'm going to repeat what I said a few minutes ago, in words of one syllable or thercabouts,” she went on “for you don't scem to grasp my meaning at all. If you humor her this time and give into her, she'll | be twice as arrogant in the next| you | tantrum which will soon follow, | | claimed. “But I'll try to be of real \service later on. May I suggest that it would be a good plan for you to make yourself conspicuous by jyour absence this afternoon. Isn't | there something which calls you away?" “Indeed there is,” I said, and told her of my listening in on Mary's telephone call. “I feal liie Katie in her ‘snoopi- est’ moments,” I finished, “but—" “What choice had you?” she de- nded comfortingly. “We've agreed that she must be watched, and you happened to be the goat today, that's all there ia to that. 1 think it's a splendid plan for you |to go to Easthampton. You may get a line on something if you accl- dentally run across her there. And with Katie gone, I may be able to get Mother Graham down to the kitchen. I know nothing of the argument, remember, and I'ls bet I can fix up some excuse about some | favorite dish of Junior's for which I need her device. When she's once down there, she'll eat if she's hungry, never fear. Don't hurry back, remember. I want plenty of know that. It will be impossible to | time to work on this case.” humor her every time, and every time she gets angry it weakens her just that much. Think a minute, You wouldn't permit Junior to have his own way in a tantrum like that | ton. I must leave ahead of even if there was a slight possibility of his collapsing because he was denied his way. You'd count terrible cost to him later. you're not developing your motker- in-law's future character—" her mouth quirked in a mirthful grin— | the | & ot murse! The merry smile she flashed at me cheered me wonderfully as I left | er and went to my room to think over my projected trip to Easthamp- Mary and Prince Georges that was cer- tain. T would announce that I was soing to Sag Harbor, and then think up some plausible excuse for hav- ing driven on to Easthampton if T should encounter them there, 1 made another trip to the kitch- “but you are insuring her and every- en just before luncheon and to my body else from misery and distinct danger for her.” | “You're such a comfort, Katrina," | T breathed fervently, for she had in- | deed eased my mind of an awful fear. “I've only reminded you of some- thing you know yourself,” she Jm-[ surprise found Katie absent. As I turned to leave, she appeared at the door leading from her own quarters, with her hands clasped around the handle of a bulging suit- case. Copyright, Feature Service, 1928, Newspaper Inc. By Thornton W. Burgess Investigate if you would know ‘Why this is thus and that is so. —Peter Rabbit. | It was the most lonesome part of the Green Forest. Peter Rabbit sel- dom wer* there, He Was there now simply because he had been trying to take a short cut to another part of the Green Forest. There was a strang odor in the air. Peter didn't have to be told what that odor was. 1t was the odor that only Jimmy| Skunk can produce from that little scent-gun of his. And because Peter could smell that odor so strong he suspected that Jimmy or one of his family had been attack- ed somewhere around there. Now, Peter felt nervous all the tyme. Anhy one who would attack a member of Jimmy Skunk's family| ‘wouldn’t hesitate to attack a plump Rabbit. Bo Peter remembercd what | his eyes were for and what his ears | were for and what his nose was for, and he used all three to the best of his ability. But his eyes saw no one and his ears heard no one and his nose—well, his nose was just filled with the odor of EBkunk. Peter hopped about cautiously, always, ready to run at the slightest hint of danger. But all his hopping about discovered n~ i~z Peter sat down| under a h ¢ tree to study and think. Presently it came to him that that odor was the strongest when | he was in a certain place whepe the wind blew in his e. Therefore it must be coming from the direc-| tion from which the wind was com- | ing. JHe hopped over to that parti-| cular place. Sure enough, the wind blew in his face and the odor of Skunk was stronger than ¥er, Pe- ter hopped forward just a little way and found the smell as strong a ever and pbrhaps a little bit stro er. He aid the same thing az with the same result. A third time the result was the same. DBut the fourth time, although the wind was still blowing in his face, he got only a faint scent. “I've gone past,” thousht Peter. “l must have gone past. Yet I} didn’t see anything to indicate fight. T'll go back and look So Peter went back a little Then he turned so that the wind blew in his face and once more odor of Skunk was very, very Now, it chanced that Peter ed to look up just then. What hel saw caused him to duck for cover without wailing for a second look Up in a certain tall tree sat Hooty | the Owl taking a Pet membered then that Hooty the Owl nested and early spring. “Why didn't I th exclaimed Peter. Of conrse, it was Hoot the one who tricd t Skunk. Jimmy m some of' his p that is why it sm No one but Hooty but he doesn't is sleeping s if there were no s < a bad odor. Perhaps he sn't smell it at all But any 1 out who dared attack nd now it is my turn to car aws." So Peter slipped how he did run—lipper ty-lip. Yes. sir, that s just i w e ran —lipperty-lipperty-lip. And every time he met any one he stopped just long enough to tell them that it was Hooty the Owl who had dar- ed to attack Jimmy Skunk 0 the news soon spread all through the | Green Forest and all over the Green | Meadows. (Copyright 1928 by T. W. T’\H"MR)' a The next story Jerry Muskrat | Goes Back to Work.” | sifted with the flowr. “I've gone past,” theught Peter. SIFTED FLOUR When baking powder er s are- used, they should always e A level tea~ spoonful of soda to one quart of flour should be used when sour milk or cream is the moistener. GILT FRAMES @ilt frames can be cleaned with cnion water. ‘Use a soft cloth dip- | ped in water in which onions were boiled. FLAPPER FANNY SAVS: s Polish with white of egg. MEG_U. 8. PAT. OFP. 23525 wiived mmie . No maiter ho\w hard an elevator girl.works, she is always being call- | ed down. Fashicn Plaque Black and white, a smart com- | bination for fall ~ports, is used ef- fectively in this hand-knitted sweat- o ammm Z | 111 ] W% Y du JRAEMEE du o ] 1] A majprity of the questions in this puzzle Jlve referense to geographi- | !cal faots” Nete thggtwo long border | words, Horlzontal Name the largest city in Spain.’ What is a ruler of a Moham- medan state called? A mental image. Fabulous bird. Large bundle of cotton. Iniquity. Typical apple tree. Cooking utensil. Abbreviation for “street.” A systematic course of diet. Exclamation of inquiry. To be sick. Field. What fish quantities river? Thinner, Guided. To weep convulsively. Provided. Conducts. Abbreviation for “each.” By. Anxieties. Sea eagle. Sound of a bell. Metal used for baking utenslis. Greedy. What city is the seat of Cor- nell University ? In what city Acropolis? Vertical On the banks of what river is New Orleans? Entrance, Lair of a beast. Sun god. To pull along. Dross. Abbreviation for “x\ound + To knock lightly. Plant from which a bitter drug is secured. In what country Zee? Fetid, Musical. Chooses. Made verses. Approaches. The entire thing. Some. airy. Twelve inches (pl.). Polynesian chestnut. What is & representation of “The Last Supper” called? Ireland. Hurrah. Night preceding a holiday. Minor note. Exclamation of pleasure. 1. 6, in vast Columbia is caught in the is the famous is Zuyder English citizens purchase about 00 autos each week; about one- | fifth of these are delivered in Lon- don. 7'.“/. dEE” N Menus of the Family BY LOUISE BENNETT WEAVER Menu for Dinner Steak Spanish fashion, mashed po- tatoes, bread, plum felly, Dutch :1l- ad, sour cream salad dressing, tasty bread pudding with meringue, cof- fee. Steak, Spanish Fashion, Serving Four (If there is any leftover, it may be served for cold lunch) One and one-half pounds beef round steak, cut 1 1-2 inches thick, 1-3 cup flour, 4 tablespoons bacon fat (any other fat but butter may be used), 2 tablespoons chopped onions, § tablespoons chopped green pepper, 3 tablespoons chopped cel- ery, 1 teaspoon salt, 1-4 teaspoon pepper, 2 cups tomatoes, fresh or canned, 1 cup water, ‘Wash off the meat in cold water. Drain well. Use a knife and pound the flour on both sides of the meat. Sprink!e with salt and pepper. Placa the fat in a frying pan and when hot add the onions, green peppers and cclery. Cook for three minutes. Add the meat and brown on boia sides. Add the tomatoes and a Nd and bake in a slow oven for 1 hour. Add the water and bake for another hour, Inspect frequently and turn to permit even browning. Dutch Salad, Serving Four (This adds zest to the meal) Two cups diced cooked beets, 1-2 cup diced celery, 1-4 cup chopped dill pickles, 1 tablespoon finely chopped onion, 1-2 teaspoon salt, 1-4 teaspoon pepper, 1-3 cup sour cream salad dressing. Mix and chiil the {ngredients. BServe in a bowl lined with lettuce or cabbage leaves. Sour Cream Salad Dressing Two egg or 4 egg yolks, 3 table. spoons flour, 4 tablespoons sugar, 1-2 teaspoon salt, 1-4 teaspoon pap- rika, 1-4 teaspoon dry mustard, 1-2 cup vinegar, 1-2 cup sour cream. Beat the eggs and add the flour, sugar, salt, paprika and mustard. Mix well and add the rest of the in- gredients. Cook in a double boiler, stirring frequently, until the dress- ing becomes thick and creamy. Re- moves from the fire and beat for 1 ‘| minute. Pour into a jar which has Paris.—Nicole Groult's new sil- houette is something to get used to. If the third tier of a skirt 1 saw were taken off there would be nothing remarkable about the dress except the plum colored moire lame of which it is made. DBut with tier three added, and just a narrow slit in front, the effect is rather star- tling. The tiers do flare until they have passed the curve of the hip. From there on they slope outward like the roof of a Chinese pagoda. READ HERALD CTASSIFIED ADS FOR BEST RESULTS beerf rinsed out of cold water. When cool, cover and store in the ice box. Tasty Bread Pudding Two cups dricd bread crumbs, 1-4 teaspoon salt, 3 cups milk, 1-2 cup water, 1 cgg. 2 egg volks, 1-2 cup sugar, 1-3 cup cocoanut, .1 teaspoon vanilla, 1-2 teaspoon lemon extract, 1-3 teaspoon salt, 2 tablespoons but- ter, melted. Mix the bread, salt, milk and wa- ter. Let stand for 4 minutes. Add the rest of the ingredients and pour into a buttered baking dish. Bake in a slow oven for 30 minutes. Cov- er with the meringue. Meringue Two egg whites, stiffly beaten, ¢ tablespoons sugar, 1-2 teaspoon vanilla. Beat the egg whites and sugar for 2 minutes. Add the vanilla. Rough- ly pile on the baked pudding. Bake in a very slow oven for 10 minutes, or until meringue is well browned. GLOVE SECRET not begin to The French know how to laun- der washable gloves perfectly. Their secret lies in the fact that they wuse tepid soap suds for washing, tepid soap suds for rins- ing and for the last tepid suds they rinse in, they add a table- spoon of glycerine, SMOOTH SPOONS When making dumplings, dip the spoon into the hot liquid each time before dipping into the dough. It keeps the dumpling dough from sticking to the spoon and expedites matters, Prima Donna Always Scared Says She Never Is Free From Stage Fright. New York, Oct. 25. UP—A plate of spaghetti in a restaurant acros the street was the nearest Ross opera house until Verdi's opera, “La Forsa del Destino”—The Force of Destiny — tossed her before is footlights. Today, ten years later, she ranks among the foremost prima donnas of the world, Monday evening, October 39, she will open the Met- ropolitan’s season in “L'Amore del Tre Re (The Love of Thres " Mias Ponselle was fairly catapult od from vaudeville to opera. One day the Italian girl was singing “An Old Fashioned Wife” in va- riety theaters; six months later trilling the arias of grand opera. - Before that even vaudeville had been & high rung in her ladder of ambition. And the bullding of that ladder's steps had come ha The church cholr, a village motfon ~e- ture theater, the vaudeville stage —each in the face of her father's opposition. Ponselle, padre, bad no sympathy with women in careers. When she found herself in the robes of Leonora for her debut in La Fors del Destino, ~ she dropped on her knees ' before a crucifix in her dremsing room, a tiny cross clasped in one hand. And that habit remains today. Rosa Pon- selle never leaves her dressing room without spending those few minutes on her knees before the crucifix. Nover steps on the stage without & small image of the cross sbout her somewhere. Never leaves the wings without making its sign. Appearance before the footlights does not end the singer's difficul- tles. Stage fright is her greatest trial. The first strains of the over- ture bring ice to her veins, palsy to her knees. A hundred times she paces the length of her dressing room until her cue is sounded. “Singing.” she declares, “is both my greatest suffering and my great- est enjoyment.” Even the fall of the final curtain fails to end that mervous strain. Lying in bed at night she goes over and over the performance. She reviews an aria, repeats & g ture, recalls the color of tone to see where it might have been improved. 4 It is dawn often before she drops asleep, For that reason it is gen- erally noon before &he wakes. Then comes lemon juice and hot water served in a big thick china cup, followed oy & light breakfast, and a stroll along Riverside Drive, her chauffeur zig-zagging a limou- sine along behini in order not to lose her. Operas of the old school, particu- larly Verdi's, are her favorites. “They are real music,” she be- lieves, ‘“sustained and sweet. And it music is not musioal what's the use of it?" Health Hints BY DR. MORRIS FISHBEIN - Editor Journal of the American Mcdical Association and of Hy- gein, the Health Magazine Canned foods form an increasing- ly large proportion of the American diet. Many a housewife depends on the can opener more than on a knowledge of conking for preparing the family meals. ¢ As a result sclentific investiga- tors are giving more and more at- tention to the quality of canned foods as compared with the fresh foods, particularly as relates to the fundamental constituents of the dict, including the vitamins, the mineral salts, the proteins, the car- bohydrates and the fats, Urge More Vegetables Experts in diet have urged a greater consumption of vegetables und fruits largely because of their vitamin content, mineral salts and alkaline effect on the body. It was formerly thought that the vitamins were destroyed by the cooking incidental to canning. Later it was found that it is the oxidation that destroys the vita- mins rather than the cooking. Modern canning processes avoid oxidation, so that some commer- 'cl.nlly canned products are richer in vitamins than home cooked foods, In a recent eonsideration of the subject, Dr. E. F. Kohman notes that the raw fruits and vegetables have been found to lose vitamins on storage. Peas held in the pods for six days in a cool place lost some of their vitmain content. Apples held in cold storage from October to April lost half their vitamin C con- tent, whereas apples canned in Oc- tober from the same lot still had their original vitamin content elght months later. Canned tomatoes and canned spinach have been tested three years after canning, and the evi- dence did not indicate any appre- ciable loss of vitamins. Indeed, the canned tomatoes, after three years, were as rich in vitamins as raw tomatoes. Canned strawber- ries were also found to equal raw strawberries in vitamin content. itamin Content Among some of the important facts now made vailable by Koh- man are that canned tomatoes are richer in vitamins A and B than orange juice and ,/ only smaller in vitamin C. Capned peas are many times richer in vitamins A an® B than orange juice, and have about half as much vitamin C. Spinach is among the richest sources of vitamin A, with the ex. ception of cod liver oll, and its vi- tamin A conteat is not lowered by canning. Canned cabbage, peas, spinach, What's In A Name? Just Put That Question To Miss Laura Lee Roge:: She Names Things For a Living and Makes a Good One % Laura Lec Rogers . . . . didn’t have to name herself, her father chose’ such a good one, B¥ JULIA BLANSHARD New York, Oct. 25.—"If you don't stop teasing Sonny, I won't name your pup for you. 8o there! Thus a defiant, chestnut-haired, hagel-eyed little girl effectively disciplined her older brother, one day years' ago in Virginia. For Brother well knew that nothing on the Rogers plantation, trom pickaninnies and new specl of grapes to prise calves, ever had quite the right name unless little Laura Lee Rogers named it. Even the big syringa bush un- der which the five little Rogers played had assumed definite char- acter and importance with other children since -hc dubbed it “Mrs. Keeper's house.” She “Thinks in Names” 8o, all through her carefree, merry ctildhood, Laura Lees flair for naming things had tamly and neighborhood recognition. Like her father, Major Rogers, before her, she seemed just to “think in names. It wasn't until she was study- ing art in New York, years later, that somecone suggested turning this gift for nomenclaturs into money. Ask Laura Les Rogers today, “What's in & name?” Like as not you will recelve one of her slow, nice smiles as her soft Southern thing named necessitates a study - of its nature, its use, its owner or consumers, and a lot of other things. There's work in naming,” she smiled. , _ Hasn’t Named Bables—Yet Is there anything you haven't named, she was asked, “Yes,” she answered, “Babies and Pulimans, 1 don't know who names Pull- mans. But parents always want to name their owh babies, “But even this is changing. I think the present appreciation of appropriateness in names will mean that parents of the future will ask expert help in naming their offspring, just as they call in doctors for expert help when they are ill, or interior decprators when they have a room to do. I think there’s room in the field for nomenclature for anyone Wwho makes a study ot it.” EASY CHOPPING . When chopping chives, parsley, olives or other garnishes for sal- ads, use & board and cut with an empty baking powder caa. It chops easily and well. voice drawls, “A hundred dollars at least, and usually a lot of pleasure, Sometimes a very great deal of work, also.” A Professional Nomenclator For Miss Rogers names things fer a living. 8he is America’s only professional nomenclator, so far as is known, For over 20 years she has invented names for things “from a pill to & palace,” in her own words, Country homes, puddings, real emtate sub-divisions, dolla, crackers, cheese, cold cream, tea- rooms, bird reservations, patent medicines, yachts and dogs galore bear names devised by her, 8he got a cool hundred once for naming a doll! 8he worked out a perfect name for a descendant of racing Man O' War. Many of America’s loveliest.and most ap- propriately named country homes, including at least one of Holly- wood's most famous ones — have Ler to thank. 8o do some of the most catchily ‘called commercial products. Miss Rogers’ “flair” for nomen- clature has become & careful “scl- ence” in the 20 years that have elapsed since an astonished young woman got answers from New England to Honolulu to a little ad she ran offering to name homes for rich folks, for a consideration. Her studies, especially in the deri- vation of words, have taken her far. For naming estates she has delved into old dialects to bring torth their “wolds,” “garths,” ‘wycks” and so on. A broad edu- cation, an ear for musical sound, a knowledge of psychology, sev- eral languages and a fine sense of workmanship augment her intui- tive gift for nomenclature. “A perfect name is an inspira- tion. But rarely an accident,” silks, Miss Rogers analyzed her work, gazing thoughtfully out into the cute little garden outside her Patk avenue studio, which she maintains in addition to her Eliza- beth, N. J., home. *“A perfect pame is appropriate, psychologi- cally suggestive, and harmomious. “Naming homes is & complicat- ed thing. I have to know the hus- band and wife's name, their fam- ily history, and tradition, the type ot architecture, something of the tastes of the owners. If musical, their home should reflect it. If a place to rest or.to enjoy outdoor sports, its name should tell the story, too. Must Not be Ridiculous “A handsome formal estate fs ridiculous with a trivial name. So is a pretty little cottage with a dignified one. “Commercial products that ap- pesl to women, like silks, should have entirely’ different kinds of names from products that appeal to men, such as shaving creams. 1 learned this years ago by trying apples and peaches have been shown to be several times richer in vitamin C than the same prod- ucts purchased fresh in the market and home cooked without consider- ation and possibilities of oxidation. Silver chains or other silver jew- elry can be kept bright by boiling up frequently in aluminum pans. Shine with. a chamois, out names on boys and then girls. 1 took two flowers from my gar- den, called respectively “hen-and- chickens” and “blue-eyed baby.” Little boys invariably chose the former names, girls the latter. The same tendency ia true of adults. “Sometimes 1 suggest five or six namies to a client. Other times the appropriate name comes and shuts Jout other possibilities. But each Myrna Sharlow (left) and m Mason, American grand opers 8oe pranos of the Chicago Civie Opers Company, are shown with thely children, Edward and Grasiella, a8 they arrived in New York from Italy, the other day. The two opers mothers are ready to begin another season of opers in thelr homee land. Beret Matches Coat Ina Claire, stage star, wearing new beige coat trimmed with fex, |