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Luxury Bath Was Very Costly For months things kad been difficult in the shabby, suburban house ^"'Frederick Crouch, unsuccessful song write*. Try as he would he could not eompoje a winner. Then, one day, he jumped up from the piano stool and rushed into the kitchen where his wife was busy at the •tove. "Now I have written something good!" he exclaimed. "Come, you and Cora must hear it." Mrs. Crouch had known these bursts of optimism before. She was not impressed. But together with her teenage daughter she followed her husband and listened while he played and sang. "Yes," she conceded, "that" is a lovely tune. Maybe this time it will bring us luck. What will you call it?" "I shall call it Kathleen Ma-vourneen," replied her husband. "If it makes money for us, then we will send Cora to that convent in Brussels to learn French and fine manners." The song, as all the worid knows, did succeed -- far beyond the wildest dreams of its poverty-stricken composer. And beautiful Cora duly went to the Brussels convent. When she was nearly eighteen she returned home speaking perfect French and looking more beautiful than ber parents had ever realized. "What do you want to do?" they asked her. "I want to go on the stage," she replied. But in those days one had to have more than mere beauty to succeed on the stage. And Cora of the perfect face and superb figure had, alas, no tal-Ient. She was given any number of trials, but always with the same result. The convent-educated Cora Crouch was unusually innocent for her age, nad that explains why, going home one day, tired Mid disheartened after an unsuccessful tour of theatrical agents, she accepted an invitation to dine with a stranger. He was a very good-looking and gentlemanly young fellow and seemed to have the greatest respect for her. Later that evening, sobbing bitterly, Cora returned home. She had been persuaded or tricked into dining in a private room in a shady restaurant. "iBut life had to jio --on, and Cora had to find4^ job, for "Kathleen Mavourneen," though it had made a start, had not yet become a top seller and money was short The next day Cora called on a Mr. Brinkwell, a theatrical agent. He ran a snrewd eye over her and nodded approvingly. "Yes," he said, "1 can certainly fix you up, my girl, but not with a name like Crouch." He thought for a moment. "Let me see now. Ah! I've got It! Cora Pearl . . . Cora Pearl, why it just rolls off the tongue!" But the job wasn't what Cora txpected, for Brinkweil's business was headed for financial disas- was obliged to go from cafe to cafe, singing for money One night, after she had sung her little song, a young man came over to her. Cora was no longer innocent, but she was hungry and short of money. Here, it seemed, was a young fool captivated by her beauty. But her admirer was not just a young fool. He was a cousin of the Emperor Napoleon III. A month later Cora found herself mistress of a fine mansion' in the fashionable Rue de Chail-lot, with liveried servants, and a royal lover whose purse was always full. Some women so placed would have feathered their nests. Not so Cora Pearl. The prince was generous, but even his generosity , could not compete with Cora's mad extravagance. One day she led him into the bathroom. "Look!" she cried delightedly, "a new bath, made from a solid block of pink marble! Are you pleased?" "Very pleased," he replied gal-, lantly, "And may I inquire the cost?" "Two hundred and fifty thousand francs," she told him cheerfully. Such a woman, the Prince realized, was insatiable. He wisely terminated the affair and bid adieu to his beautiful Venus. Once Cora had aspired to be an actress. Now she aspired to be the goddess of love. She was aware that she had no talent and that her sole asset was the incomparable beauty of her face and figure. She had not far to look for an admirer. The son of one of the richest men in Paris fell madly in love with her. Henri Duval was a fool. Within a week of meeting Cora he opened a bank account for her and deposited $500,000. Cora squandered it within six months. Duval became worried. His visits became fewer and Cora wrote him bitter letters Of reproach. Then, one night, when he called at her mansion -- for which he had paid -- she refused to see him. Still desperately in love with Cora and heart-broken at his failure to win her love, poor Duval tried to shoot himself. He failed. By the time he had recovered Cora had decided that Paris was now too hot for her. She sold her mansion, her furniture and horses, and decided to move to London. Before she left Paris, however, gjhe felt that there snoujsl be some permanent memorial to her beauty. "Something," she mused, "that will live for ever!" So she sent for the great sculptor, Gallois. "Tell me," she asked him, discarding the silk wrapper that covered her, "could you make immortal a form such as Gallois contemplated her beauty in awed silence. a Then: "Such beauty must indeed, be made immortal!" he declared. He set to work on a full length statue in marble. As soon as it was completed Cora left for England. She was coldly received, for the tragic story of yourrg Du-)f her LIGHTS IN! -- The days of the windjammer are long past but bi lamps as spares and a lamptrimmer to tend them. Here Lamptrii 22,000-ton Cunard liner Carinthia lines up his lights for cleaning a Cunard sailor for 40 of his 45 years at sea. ig ocean liners still carry oil imer John L. Bethell, of the John Bethell, 60, has been ** TABLE TALKS ciat^Atvcbews: For late autumn eating pleasure, the fisheries home economists recommend the following popular, tested recipes for fish and shellfish soups. Here's a hearty chowder to •erve at a club supper or informal party. Its warmth and goodness are the very symbol of hospitality. If you wish, it can be made ahead of time then reheated. Serve it from a big tureen and accompany it with heated, crusty French bread, also a salad. For dessert you might offer autumn fruits and cheese. SEAFOOD CHOWDER 3 pounds fish fillets (use different varieties eg. cod, haddock, halibut) 3 strips fat bacon 1 large onion, chopped 4 medium potatoes, diced Z cans (20 ounches each) tomatoes 1 tablespoon salt Vs teaspoon pepper M teaspoon thyme teaspoon itiace f 3 tablespoons buttei 1 can (5 ounces) lobster^ 1 quart milk, heated Cut fillets into one-inch ; Remove and discard any present. Fry bacon until and brown; lift from dripping crumble and set aside. Cook onion in bacon drippings untU tender. Combine cooked onion, potatoes, tomatoes and seasonings. Cover and sin minutes. Add fish and simmer 10 minutes longer. Drain lobster and break into ehunks. Add lobster, and heated milk to fish mixture. Bring to simmering temperature, but do not let boil. Garnish with crumbled bacon sprinkled over the top. Makes 12 generous servings. Most varieties of fish fillets are suitable for making chowder. If skin is present, it should be ved and if the fillets are jhey should be allowed "~ "ficiently to enable it up. This Fish' ;y, nourishing \lly delicious moked fil-„lful A cupful * g to a arses. % cup chopped onion Vz cup chopped celery 2 cups diced raw potatoes Vz cup thinly sliced carrots 2 cups boiling water 1 teaspoon salt Vs teaspoon pepper 2 cups milk Chopped parsley Cut fillets into bite-size pieces. Melt butter in a large saucepan. Cook onion and celery in butter until limp. Add potatoes, carrots, water, salt and pepper. Cover and simmer until vegetables are tender. Add fish and simmer 10 minutes longer. Add milk; reheat to simmering temperature, but do not allow to boil. Serve piping hot with a little parsley sprinkled over the top. Makes 6 servings. Golden Tuna Chowder is a quick, easy and delicious soup to serve hungry folk. It can be prepared in a matter of minutes, and its warm goodness will be through several layers of fine cheese cloth. DOWN EAST CLAM CHOWDER Canned clams (20 ounces total undrained weight) \i cup chopped fat bacon (3 strips) Vz cup chopped onion 1 cup diced potatoes Vz teaspoon salt Dash pepper 2 cups liquid (clam liquid plus water) 2 cups rich milk 1 tablespoon finely chopped Drain clams and save liquid. Chop if desired. Fry bacon until crisp and brown. Remove scraps from pan and set aside. Add diced potatoes, seasonings, and clam liquor mixed with water to make required 2 'cups of liquid. Cover and simmer until potatoes are tender. Add clams and milk. Bring to simmering temperature but do not let boil. Garnish with bacon scraps and chopped parsley sprinkled over the top. Makes 4 to 6 servings. MANHATTAN CLAM CHOWDER Canned clams (20 ounces total . undrained weight) Vi cup finely diced fat salt pork 1 medium onion, chopped * 1 cup diced potatoes 2 cups water 1 can (20 ounces) tomatoes 1 teaspoon salt Vs, teaspoon pepper Vs teaspoon thyme Chop clams, if desired. Fry pork scraps in a large saucepan until crisp and brown. Add onion and cook until limp. Add potatoes and water. Cover, bring to simmering temperature and simmer until potatoes are tender. Add canned tomatoes, clam liquid, clams and seasonings; mix well. Heat to simmering temperature. Makes 4 to 6 servings. Pink Salmon Bisque is a cream soup which will win many friends. It's delicious and lovely to look at. Moreover, it's fuss-free, fast and relatively inexpensive. The home economists of Canada's Department of Fisheries suggest that it be made with the economical pink variety of can- PINK SALMON BISQUE 1 pound can pink salmon Vi cup finely chopped onion Vi cup finely chopped celery % cup butter, melted 3 tablespoons flour 1% teaspoons salt 3 cups Iiouid (salmon liquid plus milk) 1 cup tomato juice Popcorn (optional) Drain salmon, saving liquid. Break fish into bite-size chunk;. Crush bone with a fork and add it to fish. Remove and discard skin. Cook onion and celery in melted butter until tendei Blend in flour and salt Add combined 'salmon liquid and milk gradually. Cook over low heat, stix-ring constantly until thnkened* Stir in tomato juice. Add salmon; heat but do not allow to boil. Serve with a little popcorn floating on top. Makes 6 servings ISSUE 47 - 1958 large pieces. Dissolve bouillon cubes in boiling water Cook onion and celery in butter until tender. Blend in flour. Add milk and bouillon gradually to onion-celery mixture and cook until thick, stirring constantly. Add cheese and tuna. Heat and stir until cheese melts. Makes 6 servings. Of all the seafood chowders, clam chowder is one of the most ■ popular. Certainly it is the most controversial. For years a battle has raged.up and down the Atlantic seacoast as to whether this chowder should be made with milk or canned tomatoes. Both versions are hearty, delicious and satisfying, say the fisheries home economists, but see for yourself. First a word, of caution. Shucked clams, fresh and also canned, art; sometimes sandy. To make sure all the grit is removed, drain the clams, rinse them well, and strain the clam liquid lands of Dr. ay BOOSTER - Objects some day serve to boost muscularly weak hearts. Transmitter, at left, is a tiny radio, that sends out a signal which can be adjusted to duplicate pulse rate of the patient. Object at right is a receiver, a portion of which attaches to a muscle of the patient's diaphragm and radio signal produces contractions that give a boost to contraction of the heart muscle.