Lake Scugog Historical Society Historic Digital Newspaper Collection

Port Perry Star, 14 Mar 1917, p. 6

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It has the Tepula Hon of nearly a quarter of a contury. behind ps packet sold- Black--Green--or Between E204 - Mixed - i --------. SE Ets SOE pounds fresh fish, po is we head, in a saucepan, together with one sliced carrot, one onion, several stalks of at ot to on 5 sprigs of pars- Cousins; OR, A DECLARATION OF WAR. CHAPTER I.--(Cont'd). And to-morrow the first step was) to be taken. At thought of the five months that would pass--the proxim- ate' college term--before he again looked upon that dark-grey cliff, a wave of anticipatory home-sickness | b passed over him, Yet, as he turned |" to answer another remark of Adam's, his face betrayed nothing "But about the Fy " his cousin had recommenced, being about as hard to get away from an idea once started as is a dog from a half-gnaw- ed bone. John smiled a little wearily. "I'm no good at weddings, I tell you, Adam. You know that I always get out of them when I can." | "Marrying and giving in marriage not much in your line, eh?" sug- gested Tim M'Laren, successfully shutting one eye. ow'll that be when giving in marriage has become ,®: a part of your professional business, so to say? "You won't be able to get out of wedding-feasts when once you're the minister," grumbled Adam. (Even in this un-Pr esbyterian neighborhood the | Presbyterian designation stuck). "Let him - alone," grinned Tim. "Give him time to grow out of his na- tural shyness. He'll be asking us to his own wedding before we know what we're about. Shouldn't mind wager- ing that<he'll presently come back with a braw wife from Glasgow, which would sorely disappoint all the lasses here." In John's wide brown eyes, turned full upon the speaker, there was no irritation, but only a vast astonish- ment written. "A wife?" he repeated, in a startled tone as Youzh Tim had suggested his reappearfince in the company of some ante-diluvian monster. "What would I want a wife for?" "For sewing your buttons to your him waistcoat for one thing, and for tell- ing you when it's time to have your boots mended for another." Thus the glib Tim, with two separ- ate grins, and corresponding indica~ tions of certain weak points in the fu- ture clergyman's attire. Upon this new view of the case, John reflected deeply, but ended by shakng his head. Somehow a wife would not fit into his picture of the future. Into the middle of that picture sounded the releasing whistle for. the cramped men within the bothies. A little later John M'Donnell was passing out through the gates, The closing hour had not yet gome; but he had things ' to see to, for the boat passed at break of day. He walk- ed with wistful eyes turned across the loch to where he knew the hills were. Would those old friends not show him their faces once more? would, and even more than aces; for he was but half-way to 5% village when; from under the edge of the cloud canopy, there stole an almost horizontal ray, a pale and watery ray, yet enough to tear the coverings to shreds, enough to touch the heights with glory and to fill the hollows with color, to turn the water from lead: to silver, and the gulls from grey to white. John M'Donnell gaz- ed at the swiftly passing pageant as though he would print off on his memory each detail, to live upon dur- ing his winter exile. Had he not loved it all so deeply he would not be leaving it now. It was at once the proudest and the. most heart-break- ng moment of his life. A little later still, Willie Robson, outside the gate, was standing upon his head, as a means of relaxation after the "enforced dignity of the after- noon. Simultaneously Tim M'Laren was trudging homewards with frank- lv humped shoulders and not the ghost of a grin upon his face. There was no sense in playing the clown outside the quar These were the times at which he e could permit himself not only to he old, but also to look it. CHAPTER II. The tram-car showed that peculiar congested appearance typical of the -in the spare, wintry light time of day, this being the matutinal hour which empties homes and fills, public offices--the daily exodus from play to work. Here, upon the nar- row wooden benches, the usual busi- ness-man in .top-hat, his black bag | beside him and his nose in the latest Stock Exchange telegrams, sat 2ide side with inevitable' shop-gi ose frizzled hair and wasp- a! waist. pointed to much labor alre ready, at this early hour overcome,--or wi the ubiquitous woman in a shawl, her shapeless figure screened by a basket which in favorable cases contains vegetables, in unfavorable ones, fish. It would not have been hard, at =a glance, to classify each one of the cus- tomary apparitions. Occasionally, however, a doubt might arise. That young woman, for instance, with the startlingly fair hair, elaborately dress- ed under a straw hat somewhat light for the season, looked rather too sup- erior for the counter, and could as easily be imagined at 'the head of a class, or even in a private schoolroom. From under the rim of this same hat she was-at this moment occupied in watching one of her fellow-passeng- ers just opposite. No question about his business in life. he long and| rather Jauky figure clothed in seedy black, the head of not too closely- cropped red hair bent so earnestly over the book in his hand--taken in conjunction with the car-line--would, even to less observant eyes than those of the fair-haired damsel, have pro- claimed the college- bound student. During the ten minutes and more which the journey lasted, he never once lifted his head, or ever moved ex- cept to turn a page of his book, More books in a bag lay upon his knee, as well as a small brown-paper parcel with certain fatty marks about it sug- gestive of sandwiches. The coming and going, the clanging bells, the rat- tlings and clatterings and shouts of the street did not seem able to disturb With his knees drawn in as tightly as they would go, in order to leave the passage free, he sat Jeacetelly through all the unpeaceful proceed- ings, straining his eyes contentedly It was not until the corner of University Avenue had been reached that, wth an auto- matic gesture born of habit, he raised his head and shut his book. This being the termination of the line, the exit was tumultuous -and com plete. Clutching his belongings, and almost borne off his feet, the student suceeed- ed in reaching firm ground. For a moment, while others dispers- ed, he stood looking about him al- most blankly, as though under the necessity of collecting his thoughts. Although this was the third winter in which he trod these same streets for five months at a time, he had not yet succeeded. in feeling at home in them. Whenever, awaking from abstraction, hecame conscious of the sights and he came conscious of the sights and er him afresh, almost as at first sight. But it was no more than a mo- mentary pause. Clutching his bag more tightly, he turned his face re- solutely towards the steep-roofed building on Gilmore Hill, whose state- ly walls dominate Kelvin Park, them- selves dominated by their soaring tow- er. It was the only thing with a roof | in Glasgow--a few chu vi Bl excepted | --that he was able to love. Just as he turned, some words struck his ear, too pointedly to be con- founded with the usual fragmentary street tones. "I beg your pardon," said someone close beside him, with a certain nerv- ous sharpness. Turning again, he became aware of a young, fair-haired person in a straw hat, w! 0 was holding something to- wards him. Vaguely he touched his hat; and then remembering his town manners, lifted it. "You left this in the car, I think." The object in her hand was a small paper parcel. "My sandwiches? Thank you. Yes I suppose I have dropped them." His English was correct, but slight- ly laborious, with that peculiar hard- hess. of consonants which betrays the elt He took the parcel from her, quick- ly and rather s amefacedly, and, with Tused : -- ---- ------ wo : on : Marmalade h Loaded with Vili a ley, one bay Cover. wi rs Aral of water and boil gently one and one-half hours. cheesecl Strain through oth into anoth- er saucepan, add six tablespoons rice and boil until rice is tender. Add one- half pound uncooked fish, skinned, bon- ed and cut into small pieces, and sim- mer about fifteen minutes. Have I ready one egg yolk beaten into cup of cream or rich milk; add this to | the soup; remove from fire without | letting boil any more, flavor with salt, pepper and paprika and serve. Salmon Mold.--Drain off the juice +i from a can of salmon and flake the { fish, picking out every fragment of | bone and skin. Mix with the fish one | egg lightly beaten, the juice of a half lemon, a cupful fine dry dread crumbs, and salt and pepper to season. ' Pack fitting tin cover, steam for two hours and cool. Salmon Cutlets. -- Chop rather coarsely the contents of a tin of sal- mon, and mix in an equal bulk of bread crumbs, seasoning the lot ac- cording to taste. Then, with the aid of beaten eggs, form a fairly stiff paste, which can be made into cutlets, and each coated with egg or milk and browned bread crumbs. Heat in a frying pan with dripping. This pro- cess will be found an economical one, as the fish lasts longer than if merely eaten as it comes from the tin. Fish Patties.--Remove all bones from about half a pound of cold fish. Chop up a hard-boiled egg and add to this thc fish. Add half a teacupful boiled rice, a dessertspoonful of finely choppad parsley and pepper and salt to taste. Mix all well together. Make half a pint of white sauce and add to the other ingredients. Mash half a pound of cooked potatoes and suffici- ent flour and dripping to make a nice pastry. Roll out, and line some sauc- ers with this; then fill with the mix- ture Bake till brown, after cover- ing with the rest of the pastry. aes Sugar Substitutes We all need a certain amount of sugar, specially during the cold weath- er, because it is a carbohydrate, or heat and energy giver. In the first place, we must remem- ber that the refined white sugars, the most expensive, and that the brown. is pure, wholesome and actually sweeter, besides being considerably cheaper; then there is a large amount of sugar contained in raisins and oth- er fruits, and, as we all know, there is an enormous amount of 'sweetness to be had from maple sugar, honey and molasses. Besides these actual sugars the starchy foods have to be consider- ed as heat-givers, because starch is changed to sugar during the process of digestion. Layer Pudding.--Four ounces of dried applies, six ounces of bread crumbs, browned in the oven or made of brown bread; four 'ounces of brown sugar, three ounces of butter, nutmeg, cinnamon, one-half pint of hot milk. Soak the apples and stew very gently until quite tender. Grease a fire-proof dish 'and sprinkle" a thick layer of crumbs on the bottom. Cover this with a layer af the apples sprinkl- ed with sugar, nutmeg and cinnamon and add a few little cabs of the but- ter., until the ingredients are used up, keep ing one of the crumbs, for last. Pour! the milk evenly over the top, sprinkle | with sugar, put in a few more pieces another attack upon his hat, was | about to go, when the sense of his own ingratitu e seemed to overcome him, causing him to add: "It was stupid of me not to notice. I am sorry you had the trouble." Her smile seemed to say that the sorrow was entirely on his side, "It is your luncheon, is it not?" she ./inquired, with an interest which ' scarcely appeared feigned. "What would you have done if I had not saved {it for you? I was only just in time; lin another nspant it would have been trampled to a pul 2" She shook her head at him in a vos pleasantly reproving manner. Wy ere seemed nothing for it but to "How did you know it was our kn ve ti mine?" "Ah, because I saw it on and besides, you always sort of RR anti he blankly repeated. "Yes, We're not str rs to i other, you know; § or at least we gughnt to be, considering that we've in the same car at Jeast twice a week since last Oc "Have we really?" Ee ask a oo Glaguised aL ea calculat. pamper pers sup) 'the wearer of the straw fh ealt 'the article. | was a touch of irritation in she retorted: laugh with hich Sayer we just? hs Jouve jr me scores an 'too. Mg Lg Ane Ee don't ve isbn in a buttered mold which has a tight- to08 granulated, powdgred and cube, are' Repeat these layers alternately' with vol bread chopped or grated suet, a little oe one-half pound raisins. Chop raisins} coarsely and mix them with the finely : lemon 'juice, one pound of mo chopped suet," then add the crumbs and the lemon. juice, - the molasses and stir well into the ingredients. Pour intga well-g ed pudding mold and boil for seven hours. How To Prepare Vegetables One of the duties of every Cana- dian housewife at the present is to e every home a thrift centre. There are still avenues of waste in every home. One of the most un- noticed of these is probably oursme- thods of preparing and cooking cer- tain kinds of food. Here are the rules for the cook- ing of vegetables: Old vegetables or those that are wilted should be soak- ed at least half an hour in clear, cold water before cooking. Particularly does this apply just now to old pota- . Under no circumstances add salt to the water iL cooking these, as #t draws out the juices, hardens the fibre, and destroys the flavor. All vegetables should be put over the fire to cook in rapidly-boiling water, and in uncovered vessels, Vegetables containing starch--rice, potatoes, chestnuts--must be ed until tender, but not a moment nger, or they will become heavy and soggy. old 8, beans, and lentils should be washed and soaked 6ver night. In the morning drain, cover with fresh boiling water, boil half an hour, drain, and threw this water out. They are then ready to be cooked according to any recipe. This preparation is neces- sary in order to get full food value and to make them more digestible and palatable. It is important to remem- ber this at the present time, as these foods are amongst our best meat sub- stitutes. Vegetables containing volatile fla- voring, onion, cabbage, cauliflowers, and Brussels sprouts, should be boil- ed in salted water in an uncovered vessel, or they will emit a very un- pleasant odor. The volatile matter contained in all these vegetables is rich in hydroger. and sulphur, both of which are valuable for the human system; so when this is allowed to es- cape by over-cooking or careless cook- ing, there is great food waste. A safe rule to remember is: Top- ground, succulent, or green vegetables should be cooked in salted boiling wa- ter. Underground vegetables, the roots and stems of plants should be cooked in boiling, unsalted water. Salt should be added after they have been drained. Housekeeping Hints. A number of creamed soups can be made with the water in which vege- tables Lave. been boiled. Very good wash cloths can be made from white stockings cut open. The edge can be crocheted with pink or blue. Pantry shelves are cleanly and at- tractive , painted white. Give them two coats' of white paint, and last- lya coat of enamel. This is more satisfactory than paper. Children and elderly people should have their evening meal of light and' easily digested foods. Cabbage, if cooked in boiling salted | water, uncovered, will be more digest- ible and will not scent the house as it does when cooked tightly covered. harden lasts twice as long as if used could see the Yong and humgry bicadlines vei 3 me and ohce as prosperous pele 3 nt ourselv Jetta ve thousands of emaciated 'd who (are fed at the schools by the Belgian R Commission ts Ber up alpine. sd Sopuin = wth the vest oF Chips wld be ore A and there would be no trouble in raising several times our present Ceatibutions to the Belgas: Foi Fads. Can we mothers and YOUR atiive sympat| depend the urgent need of the hungry Belgian home to YOu; Can we enlist Ce. on fp eh SEND CHEQUES PAYABLE TO TREASURER Belgian | Relief Fond "Peter Street, Montreal, The fn Relief Work in rg rf Cleaning aid Quick Service HANES FEATHERS FURS DRAPERIES GOWNS acorns CLOTHING Excellent Work Send for our Catalogue on Cleaning and Dyeing Re Moderate Charges We Pay Carriage Charges One Way. PARKER'S DYE. WORKS, Limited 791 Yonge Street Toronto Doctor Tells How To Strengthen AL Eyesight 50 per cent In One Week's Time In Many Instances A Free Prescription You Can Have Filled and Use at Home. vieth elo no im oO It il be Dr Lawis lim Sad mer fino giehe they woud oy time. "ne obi ¥ R00 teed Hii i prescription for L 3. believed Shey 4 thous eyes #0 as to be noip = of this wen. when fresh. Therefore it is ch to buy it in quantities and keep it ina dry place, Herbort c Hovver 5 of the Belgium i Relief Commission, head of the great organization that 'works unceasingly to keep the souls of the Belgian people in their starved bodies. He has come to America once her share in suppl: 000 which $200,000. 000 must .. "The siuatioh in Bel; worst since the beginning La war. I have come ho for more funds." This more to ask that the United States do| wear Jam? Am Are Fou 4 > o ou wil ad to now 4s that SY whose e; nie falling say ny a restored through the dort vas Eimoot man says, after tying | ity w blind; could not see to Now I can read everything mt RL but rome ity tie this clear. I can even pi fine LE §, Sosy Soap that is allowed to dry and fraiitudes more will Phe al ble tos to inate th ime find spared the tro troubles of man ully benehted b by the of ever getw Relwng Here is alastes. F; tions may be won the simple rules. p- 0 _to any active Nore dud ste. tablets. 0 2-Opto bette of Boa-Op of » Clase of water and allow to dissolve. "With this liquid bathe the eyes two to four times daily. shar) notice your eyes clear up per perceptibly tht from the start and infammation will Quickly" disa) eae, 'I your \ to save th ro 10" (hv Sake aved it plist very ure wi 19 stre strength obtained very few oy of hit Val a for Jou druggat Sebel Pp 4 Ebi a Fifa: MOTHER . - ol SYRUP, AFTER MEALS TAKE |} For sre b-gs w § AND 2 Shun mii

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