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Ihut Irish Chcirm Ik ReriIly Soneth5ng O,ý n 'y first visi t fa frInd fiU r six years ago I asked Ia ta i-diver if he th lit e didive me on a tour of Dlubin's histori s it e s for 30 shlig.We w ,e tanding by t1he sida Of tStehe'sGreen, 11that lesntiree-shaded park 'opposite th e oadmi rable ý,Shel- We set off: We ý2aw the fio b a ,green - lawned quadrang1e 0of Trinjiy College, DublIin'sý Prof-> eýstant lzabethan 1-1Universi ty, hreBurke ansi Goldsýmith, and more recently San-juel Beckett, > 'Were put il-lO lhe wa-ys of learing we wnt past the rwo ý_afhIedra Is of bbc cCity, St. Pa- trick's adChrist Ghurch), boll &f them a jýain ProtestanIt; wie Iooked at Ihe Romanr Catholie Uni-versity, Woeorigiýnal ýol'- lege was funedby NewmaTrn. And we saw a lot cf ot he r t.,hing, 100o, the Gencral Post 0f- fice, Phoienix park, Dublin Ca)s-. tl e. As we passecd these the die recounted to my ivdaughter andi mryseif historical reminiscences, a0l of whicch inyol-vcd some disas- trous or disgra(eful activity on, týhe part oif the Britisýh. Here the Britis1h had run a w a y; thoýra th ty1 had set some L-villauinous arn- Ibushl for patriot Irisi!hmen; here Ithey lhad pillaIgcd, there they, had mrurdered. Al te fh ings about the ikedïness cf l'he Eng'-!ilihwere elat'ed iWith im)- mense relish. Whe~n we got b a ck to the SheibourneRo HtL-i- the taxi mie- ter ragistered £2 lOs. (50 shil- lings, not 30). But .30 shýillings was ail the - driver wouid take. Y conocluded that the joy tif SOUR TO SWEET -- Practic-- ing a, bit of homemaking tal- ent is Pcim Dovidson., 11, who ïs sweetening a saur face an (ra Leifer, 10. - pointing out 4twa nlihpco- pie the isdoings of theiýr coun- urymen agaînef the Iish usf have be elwct oig20 On another v StLü Duiblain took a taxj i fom Dublin 10 Pa- kenhiam Hall,wh is not far fro1 te micddle of Ireiand. One of the famt-ous tnhcaters of Dub- inrendere'ýd ceebraLed' by ài- chae Maciainoirand HlLotn Edwa.-rds and the late Ford iý,ford during a quarter of a cetris thle Gale. At ec performiance, in one of the ais'les of tihe theater, a stout man, weIaring anLinold 1,lue suif (un- pressed), andc a tie that alwaYs1 seemied to ht slipping- down his ,sir, sCi( to stan.d vit a _ol- leta"box. This was the Earl of Longf-ord himseif. *Ha was IüI, as ignor- aint iitors ighf haive thought,. aaige collection on behalif of is family (lie reaiiýy lid no ne(ed to do this, becausýe fricads have calculaited that bis privaf e income was ot far short of £iO00 (S2.800) a wek.Ha was r.aking in oddi sixpences on be- hiaif of the theater, ta which ha devoted his 11e, writes Hd.roldi HoIbsoni in tihe Chiristian Science Monitor. RIS -country lhomle la Ireland was Paký_nbàm H1-all1, and, as I say, 1IL, de.Idd b go anmd have a look at t h i s enormous bouse, with ills 83 bcdrdoniss 1 prude-nt- ly asked for an estimate befora setting- out, and -was f a id (I thni) £9. Anyhow, whcxri 1got -back thle taxi dlock regisfered £2 more than the estîmate. But flic driver took oniy £9. Hoe had fouglit with tthe British Arsny in twa wars; ha fait that ia refuýsing b ailow ilte British flic use of Irisilih ports againist tha Germans - *1 refusai which cost tlic Britishi many lives - Ire- land ha~d barayed Britain, (Ire- land, itifis(yuti l eremclmbemed, is mucli nearer fa London Ilian Cubas o 1New York; and Bni- tain ws angagesi in a lif e-andc- deth istruggic. B u t EBriaInD neyer asked for fir'm measumes against Iei-d ven s50.) TI'flsdiv r uiika tfs.ë firs, thougiht thfi the f aulf was Ire- land's. Sa 1 concluded thaf lie refrainad from ftaking tihe money due to hlm for the sheer plea- surea 0f falking fa Engiisibpe- Pic. But on m-ny laLest visit I haveý been forccd ta t he conclusion that poius liad nothing t!o do îwitli fli action of these taxi dlri- vers. An Am-erican frayai agent lias jusf said thiat tlic tru-c aI- fracti'on of reland is not Dub- lin's l81h-.century squares, fine tliougliths are, nom Irish bt- fer and ham, nom Kiliirney, but simiy fliecharm of fthe Irishb peeple. To tIbis I wo%,uld adid thecir feeling licýre that tourisîs are looked on as faýim prey,ý. The i-- pressýion thaitheIi raveiler fbas in oth'ler countries, iat everyonc la ýia a vcyeon. bis pockctbook, is ln lreland totaly a bsent. Imisb people are frici ty, vithout atp- parca'iitly any expctatýion 0nf eco- nomnic gain. It reallP i vr remamkabL ing. -lie who laugghs lasf probablýy intondled ta teIl the story hlm- sýelf. CELEBRATE 28TH -- Jopari's Prince A Prince Hiro, centra, help Crown Princess her 28th birthdcy in Tokyo. dto, r chiko 1ht, and e lb rate ?4'À,BLETÀK IC.s the uýitile hiags thaf caunt, sa lhe nadage goes, and thîs soichneimessecms moret ruclaei tha cookîng f ield thaýnilaany othai. It's li sugýar and spice fli makeccookies "ic";î's flhe cooflgarini ses thaf naieiiL dishes appear fcnrpting; i's flic menu planning tïàat m-akes meais satisfying; and, for sema,7i peopla, it's tic lot bread aI dinner 'ihat makes tfli eal parI ect. Many homemakers fMIl fat fhcy must have -Lbmead' On flic fable af every mneal, othl--ers Nwîll no', serve il if potatoas or nàec is on thle menu, believing fliat ont- taýrcli is enougli. If yoube long otaulihfr.st groupyou na doubt serve hof brea(i asý an oc- casional fea.To bce a real treat this must bc seïrvedI oozing ,vith butter andi foppdcdwbijeliy or jam; thli akes àifhfliutimata intrat soeapeopfle contenci. Spcaking of brcad and of freafs, wliat lias ever becomnE of afle-seooltret fiaflias beeni descmîbcd by grandcmothems as une ef C*liir mosn lappifyig etildliood - imeniores? "Home. made bread, butfered thick and f, flic edges, thlcn covercd with as mucl sugar as thc butter oud iL," fie wythis 1lias been desciied by one who usecd 10 en,-joy il daily. It waIs , trou- ble to fix because aMl'Mhinge- dients wmerighltat hand. I think it's aout time 1Ibis hls sakcamre 'akinto Ilie lv of Our Ices A reader one asked me "Wtîaî tte piaur h luke- am?",writcs Eleanor Ricey Johitonje hile Christan Sci- caca Monitor.' I looked Ibis up ila ase' Unahjiigcd- Dictionaýry and this is wliatic says,"Lukcwaý-rm: Mocierately warm; neither coldC n1L'om bol;teid; , . .- Il is- not nec- essay b e exac t te eh -French-Canadian fisl-irm-en caiught thesa cadf' onhak nd lina WITH- g the biggest run in 10 years off the Gaspe Pen-inýstu Schools were so thick nupped at just the shiny hooks. Here cire thrvee tons of cod drying an racks e, Quebec. Each of the f ish wveighed obout eight pounds dreth d regree in tnis malter- sýi-rmply neither hot nor cold will do wiben dëissoiv-ing 0or softcnitig yeast. "Hlere is our favorite recipa forrols; it is quick and jusf the thing for hie usy homemakt-r," writes Jean F. Swýinney. "ýNo kncadi(ing -,s required, and if is oniy necessary to ise once. 1 have kept this dough interi- ger-ator fo)r as long as thrce weeks, usîng smalil Lmounts as ive neýeded roils for a ma. YEAST CRESCENTS 4 caps flour S cup stigar ir teaspoon Salt 1 package dry yeast /cup warmi water ' pound (1 cup) meited butter 1cup conmmercial sour creaini 2 eggs, slightly beaten Siff flour, sugar, ans sait ta- gethecr. Soffen yeaqst lanwarmi water and add ta buffer, cgar antisour cream, wihhave ee mxixed. Add liquid mixture fa flour mixture andi stir, until cl oug ,ýh icaves side of W il. Cover and put in refrigerator overniglit. Divîde dough li 4 equal parts. Roi! each portion, round lîke a pie about 1/4inch iifick. Cut in pic-shiapedwegs 12 ta 16 wegsper circle. Spiread mailt- ed Ibu1tter ove'r cadi wý\edge . Rýoil uLp, buitter sýide in, beg,,inning wýitli1 smil end and roiling, toward top; place inlighly grme0d pan. Letisc for about Pi½ hours. Bake nt 37F0F. until golden browj\vn. ( No0te: I some-ltimffes spinklc sugar and clnamen and raisis or nuts over part of tlie dough af 1r sprcading it with meled uttrjusf before if &rDesanbod); remember th-e old-ashincdegg bisc:uitsý? Mrs. Olive ýArmsiý,trongL sent in a recilse for, theýseý ,-writng, "These>bisuiits ars edcius" EGG BISCUITS 2 ceps flaur 3 tasponsdouble-acting baking powvdar Y/ teaspoonn sait 1iutbespoon asuigar (op1tional) 1 eg'g, woll beatau 2 tab-lespoonns shortening, 1cvp water Sift togeýther the fleur, baking -pow'der, sait, and sugar; ad.d well-beafen cgg and meIted shortening ta water and add this f0 tlie dryw ing-redients- to make a sof t dough. Rll ouf o)n f lour- ed boarsd fW 1/Winch thickness; eut misb bicuit cutter. Bake 25 minviuesili a 250 F. f0 400' F oren. rc'-îpe for. Parker H-ouse r'olîs made itl"bakingpwdr îPARýER H"OUSE RoLLS 1 eups flour 1 teaspoans baking powder 3 tablespoonDls shortanling 1 egg, heaten I tablespoon sugar 1ictaspoon sait 1i--,to clips nmk Sift, together the f lour and baking powder Cuf in flie short- enn~ add well beaten egg, sugar, aýnd sait; mix weil. Addî milk tf0 make a soft dougli. Ral uf fo 1-inch fhickness. Cuf wifh round or aval cutter and crease in cenfer. Brush½ of eaých roAl ith mlfdbutter and I~8UE 4~ - 1I~63 f aid over týhe o;,hem haif. Place aparf on wl-rasdpan;, brush tops with iIk. Baka ai 375' F. for iabout 15 minutes. Wanf -a recipe for scones f0 ser-ve as an aftarnooe isnack wifh ak hot baverage? "Delielous when cerved slightly wrm"writes Mrs. Winifred B. King, wha sent the foilowing reoipe. SCONES 2 eggs, beaten mntil light ( ablespoons butter 3 blespoons sugar 2 cups sifted flour 3 teaspoons baking powder 1- teaspoon sait 34 Cup miik Sift dry ingrediants togellier; ouf lanftle butter, Beat eg-gs until- lîglf and add miik. Foid lîglitiy and siowly tha dry ingredi; ents ittathe egg-milk n'ixfure. Rail thry nua nd cul iinto 3x3-inceh squares. Brush with maited but- ter ïand foid ovar laf o triangles. Baka 25 m-inutes at 375' F. When bakéed, open the f oid ansi place Jelly on lowar half of trian-gle and foid back top again.- "Thank you for flic mnany- lovely mciîpes I hava enjoyed in your çolumin," wvrites Mrs. Isabel Joboda. "I enclose a favorite recipe for wailnut bmcad w.hich is easy te nmake and nice for party, sandw-ýichas-." WALNUT BREAD 4 clips flour 2 teaspoonns baking powder 112 ep cho)pped mwaln-uts Vs, teaspoon sait ü cup milk i gbeaten Combimne dry ingredients and nufts. Addi milk and egg , and mix weILl. ake in greaaFed loaf pan about -Mîof an hour aI 375' F. The follo-wingý recipe is for a long,-kýeepin-g Ginger Parkin. If shouL'id no' ba caten wlien first maeLut it's superb in a f ew cays tiine, anid wAI espeCially appe'al f0 readers with an Eng- libackward. GINGER PARRIN 1 pudseif-rislng flour 'A pund fine oatmeal ¾pound Demerara sugar /tciaspoon ground ginger Vi teaspoonk bicarbonate of od 10 oun1ces, golden syrup 4 oktnees lard ½cup milk Metlard, syrýup, sgar.Mix in :i y ingrediontsý. Add milk. B3a ke ahour i oeae0 î ini tin lined vwith waxedpars Whýen baked, leave ini tini. If neddquIckly, place in conitain- er with a s-,Ice of fresb breade or hai1f an appie ee, to usýe -a Derbyýshire termi, the parkin "comýes again" in about 12 hours. Thisý parkin keeps, mn a Uýn, in- definitely. What Do You Knlow About NORTHWIEST AFRICA?--. Fash ion Hint, Mink Paws N N N N N N N N N N N N N N N N N N N N N N 'N N N N .~ N N N N N. N N N N N N N N N N oN N N N N N N N N N N N N N N N N 'N N., N N N N NI N N "N "I N N NI 'N N N s, 's N N N N "N '4 N s N NI "N 'i s N s 'N 'N N N N N N N A s 'N N N N NI N N N "4 N 'N N '* N 'N N "N N * N N 'N N * N '1 N N N N zz_-