Richmond Palladium (Daily), Volume 37, Number 184, 7 June 1912 — Page 2

TOA T TO 1AF THIS

WEEK

IN working out these menus In everyday living. It is frequently seen that very uneven aupply ol milk must be purchased, as sometimes the recipes call tor only a quart, again for two or three a day. The housewife will find that one quart ot milk each day will be sufficient (this does not allow for drinking purposes). If she learns how to use evaporated milk. This Is not "condensed milk" that Is another product but milk from which the water has been mostly evaporated, leaving the fats, sugars and solids. This Is canned, and old In cans costing live, ten, or twenty cents, according to the size. In substituting it for plain milk, use a little more than three times as much water as the amount of milk contained In the can in this way a five-cent can will give a quart Of milk a pint can two quarts, etc Ibis 1 absolutely pure and can be always kept on ' band. As It sours like any milk, )t is more economical to purchase the five-cent cans. The meals given' -below . are for a family ot six two adults' and. four children of six,, eight, twelve and fourteen years. As the meals are simple the food bill' for the Week should not exceed seven dollars . In most localities. The recipes call for level measurements and will serve six people. The abbreviations are as follows : t tablespoon, t. teaspoon, f.g. few grains. C. cup.

Dinner. Macaroni Soap. Carried -ripe. Boiled Bice. Canned String; Beans. Radishes Peas Meringues. Custard.

Luncheon. Italian Lrossalae Potatoes Dressed Cress with E Warn Doaghaats Cheese

Creamed Asparagus Toast, MarshssaUow lee Crenan. Chocolate Saaeo.

CURRIED TRIPE 1 lbs. tripe. C tripe liquor, 1 small onion. 1 t brown sugar, 6 T. flour, salt and pepper to taste. 3 t. curry powder. Tbutter. Put tripe in a saucepan ot cold water, bring to a boiling point, remove, scrap and rinse. Cut In small pieces. Return to saucepan, cover with cold water, add onion, bring to boiling point and simmer not less than IV hours. Reserve one cup of the water that the tripe was cooked In. and thicken with butter and flour creamed together. Season witn curry, sugar, salt and pepper pour over tripe and serve in a wail of boiled rice.

ITALIAN LYONNAISB POTATOES. 2 C. cold diced potatoes. hi c. diced celery or cabbage. 2 T. sliced onions. C tomato Juice. 2 T. green pepper, minced, if convenient. 1 T. flour. 2 T. batter. , . Fry celery, pepper and onions In butter until yellow. Add flour, and gradually the tomato to make a sauce. Turn In potatoes, and let slowly cook 10 minutes In oven. Season with salt and a little pepper to taste.

MARSHM ALLOW ICE CREAM S C. rich milk. 1 C evaporated milk. 1 C. sugar, lb. tnarihmallows cut In quarters. 3 eggs. f.g. salt. 1 t- vanlllia. Scald milk, separate eggs and beat yolks. Mix with sugar, add to milk and cook over hot water until it coats the spoon, stirring constantly. Beat egg whites stiff and add to custard. Pour in cream, add salt and flavoring and freeze in three parts Ice to one part alt till slightly set Then add marshmallows and finish freezing. Serve with a garnish of whipped cream and shredded candled cherries, or a chocolate sauce.

WEDNESDAY. Breakfast. Half Oranges. Cereal. Top Milk. Broiled Fissas Raddle. Cream Saaeo. Pop-Overs. Cereal or Plain Coffee.

Sapper. Moulded Salmon. Salad Dressing. OUT Sandwiches. Jennie's Hard Gingerbread. Rkubarbade. MOULDED SALMON. 2 C. flaked salmon, f. g. cayenne, hi t salt. 1 egg yolk. 1 T. sugar. 2 T. melted butter. 1 T. flour. . C milk, t- mustard.

K C vinegar. 1 T. gelatin. 2 T. cold water. If canned salmon be used, remove from can and rinse thoroughly with

hot water. Flake, mix dry ingredients together, add egg. butter and mix welL Add milk and vinegar and cook over hot water, stirring constantly until mixture thicken In the meantime, soak gelatine in cold water, add to hot mixture, stir in flaked salmon, and pour into a cold wet mould to chili. Serve with garnish of green and a cucumber sauce or salad dressing. JENNIE'S HARD GINGERBREAD. C. lard, 1 t soda. Vi C butter. 3 T. our milk or cream. 1 C molasses, 3 t ginger, H C sugar. 4H a flour. 1 t salt. Cream shortening and sugar, add molasses, salt, ginger and cream. Mix and sift soda with S cups flour, and add to mixture. Add more sifted flour until it cant be rolled out. Cut in squares Inch thick and bake.

A New LESSON in

Cookery BROILING

RHUBARBADE. 1 pound diced rhubarb. Juice of 1 orange. 14 C sukar. juice 2 lemons. 1 C water, bit ot ginger root. 1 quart of ice water. Pake first four ingredients till rhubarb is soft and pink. Strain, add fruit juice and serve.

JHOJTDAY. Breakfast. Stewed Apricots Smoked Beef In Cream aked Potatoes Bread and Batter Cereal or Plata Coffee

Luncheon. . Macaroni. Brooklyn Stylo Date and Apple Salad, Cake from Sunday. MACARONI. Brooklyn Style 2 C cooked macaroni. 1 t. minced parsley, 2 C chicken or any meat stock, few" drops onion Juice. 2 T. flour, salt and pepper to taste. 2 T. butter. eggs, grated cheese. . Make a savceof butter flour, parsley and stock, as. usual, Add cooked macaroni and nil buttered ramekindishes W full with mixture. Very carefully break In a raw egg. dust with salt and pepper, add a grating of cheese, and list In oven till Arm. Serve very hot. ' . . Dinner. .'" Cold Roast Beef - Horseradish Sauce French Fried Potatoes Escalloped Tomato X Dressed Lettuce Chocolate Sponge Drops Foamy Fruit Sauce CHOCOLATE SPONGE DROPS C beef drippings. It cinnamon. hi C powdered cocoa. M t clove. 2 eggs. C. cold water. 1 C sugar. 1 C flour. 14 fc salt, 3 t. baking powder.? Cream the fat; add cocoa, yolk of eggs, sugar mixed with cinnamon and clove and beat well. Add flour mixed with baking powder, and water alternately to mixture, then fold in egg whites. Bake In small pans or a thin sheet twenty minutes in a moderate oven.

Loackeos. Vegetable Stew. Dumplings. Bread Crumb Griddle Cakes. Brown Sugar and Butter. VEGETABLE STEW hi C diced carrot. 2 t. salt. C sliced onion, f.g. cayenne, 2 C. shredded cabbage. 2 T. sugar. 2 C canned tomato. 4 T. beef drippings. 1 C. diced turnip. 2H qt cold water. 2 C. sliced potatoes. 6 T. flour. Caramelize the sugar dark brown, add to It the drippings and the carrot, onion, cabbage and turnip. Cook till slightly browned, shaking occasionally. Then add water, tomato and seasoning and simmer one hour. Boil potatoes le minutes, add to soup, thicken with the 6 T. of flour dissolved in C. cold water, and servo with dumplings.

. for Every Gut of Meat.

veal. 7c to 10c: veal or lamb cut from back, at 9c to 12c 8. POT-ROASTING Chuck, bottom round of beef or altch bone, which varies from 6c to 10c. according to the season. 4. BRAISING Chuck, bottom round, aitch bone, rolled fresh flank. 8a. to 10c; calf hearts. 4c each; beef hearts.

8c a pound. 6. EN CASSEROLE Neck or back of lamb, 8cto 11c; forequarter of iamb. neck, back or forequarter of veal, round, sticking piece or chuck of beef, steak trimmings, vein steak. beeTs liver. Cc to 9c: tripe, Sc to 8c These cuts could also be used for meat plea or cannelons.

TUESDAY. Breakfast. Bananas with Lemon Juice. Scrambled Eggs. Fried Slices of Potato. Baking Powder Biscuit. .Cereal or Plain Coffee.

. Lnaeheoa. Escalloped Beef with Coranaltea. Loackeos Rolls. Hot Chocolate. Cookies front Suaday LUNCHEON ROLLS 2 CV bread flour. 2 L sugar. hi, t. salt. 4 T. butter hi t baking powder. 1 egg "eaten light, and poured into a cup and the cup filled up with milk. elIt together dry Ingredients, work In butter with the linger tips, keeping mixture coarse. Then moisten with milk and egg mixture, and pat out one-fourth Inch thick on floured board. Cut in rounds, brush each one -with melted butter, and crease each round with a case knife. Fold ever and hake in a quick oven fifteen nlnutes.

Dinner. Braised Lamb. Brown Sauce. Boiled Potatoes. Spiced Red Cabbage. Dandelion Salad. Strawberry Padding. RAISED LAMB. Stuff a shoulder of lamb as for roasting, sear It all over In hot beef drippings, then set on bed of carrots, turnips and onions. 1H C. (of each) in braising pan. sprinkle with salt and pepper, add 1 cup tomato Juice, and water to half cover. Set lid in place and bake lowly in even till tender, about 2 hours. Serve with a brown sauce made of vegetables and liquor in pan. THURSDAY. Breakfast. Baked Prunes. Broiled Bacon. Fried Corn meal Cakes. Milk Toast. Cereal or Plain Coffee. Luncheon. Creamed Fish. Mashed Potato Border. Shredded Cabbage with Cold Slaw Dressing-. Coffeo Jelly. Top SI Ilk. Dinner. Cream of Lima Bean Soup. Cold Sliced Lamb. Mint Sauce, Potato Croquettes. Battered Tnralps with Pens. Chocolate Cream Cake. CREAM OF LIMA BEAN BOUP. 1 C. dried lima beans. 1 C. milk. 3 pts. cold water. 4 T. butter, 2 slices onion. 4 T. flour. 4 -slices carrot. 1 "alt. hi t, pepper. Soak beans over night in the mornins. drain and add cold water; add vegetables fried till soft In hi the butter, then cook until soft, and rub through a sieve. Cream flour and butter together, add salt and PA?er',tbta 8t,r lnto boiling soup. Add milk, reheat, strain and serve with croutons. FRIDAV. Breakfast. Wheat Cereal Top Milk Puffy Omelette Battered Toast Cereal or Plata Coffee. PUFFY OMELETTE 6 eggs, hi t pepper. T. hot water or milk, about 2 T. butter. 1 salt. Separate eggs. Beat yolks till lemon colored, and whites until stiff. Add hot water, salt and pepper to yolks, and fold lightly Into whites. Turn at once into the omelette pan. which should be hot and well oiled with the butter. Lift at once about the edges with a knife, letting the liquid egg flow to bottom of pan. continue doing this till the omelette is brown on bottom. Put into slow oven for two minutes to cook the top, crease at right angles to handle, fold and turn out.

Dinner. Panned Slices ot Cod. Mamned Potato Escalloped Cora with Peppers. Lettuce Salad. Jellied Apricot, with Apricot Ssnee. PANNED SLICES OF COD.-Select .'.V-si'-. r.'.rrr-.v: S3

littie muit-cu i jn quick oven, ana - A Special Treatment Needed ..ii i. i. ,.,!. n Serve with suceu . t a

JKLLIED PEACHES or COTS. 4 C. cooked aprfcot peaches Vt uiate'd gelatin, of 1 lemon. coUJ water, dissolved in hi V Porting point, add Heat apricots tVhen the gelasugar and lemon J,e: nlnto a w-t tine. When dissolved 'w at least bowl and let for it 2 hours In a ith apricot to become firm. Servo or foamv fruit "auce c bollFOAMY FRUIT SAUCE c. Jam.

BOll waiei. J"- - then r A MYSTERY -

SATUHDA' Breakfast. Half Oranges. Mle4U. on.To.-t. Cereal or Plain r rSd Kidney EscaUoped Cor. Quick Graham coofclefc Apple Sauce. QUICK GKAHAM f, m tartar! t 1 cream of tartar. flour. 2 C. milk. na ,aM. Mix together meal i sugar Sift in flour soda ten Ilsht. tar; mix well. Add t tnoroughly and milk gradually- Beat tn doen and bake In a oread tin or v muffin tins. Dinner. Beef Smothered In Oalo Mashed Potatoes. K Bee": " Sliced Cucumbern, Orange Rice Custard. BEEF SMOTHERED WITH ONIONS Four lbs. chuck of beef, or fresn thick rib. salt and pepp er. dash ground mace. 1 Qt. onions. & flour. C. beef drippings, boiling water, prig parsley. ..... an Rub flour into meat. Brown a over in the drippings, then half vover with water, close tight y. and gently two and one-half hours. Peel onions. Pile over meat, add salt pep per. parsley and mace. tly 1H hours longer Thl"" Kwlta with flour If needed. Serve witn boiled and buttered macaroni. f ananaanaanaw ORANGE RICE CUSTARD.- C. milk. t. salt. 2 eggs. C. sugar. XL C. boiled rice, orange peel. Scald a few pieces of orange peel with the milk and rice. Beat eW yolks with sugar; remove '" peel, add sugar mixture and stir until thickened. Then remoye from heat, and beat in the egg whites whipped tiff; add salt and chill. SUNDAY. Breakfast. Rice Flakes. Top Milk. Bash Browned Potatoes. Baked lacesStrawberry Sborteake. Cereal or Plain Coffee.

BROILIXO is ono of the simplest, most digestible and delicious ways of cooking tender meats, yet it is rarely well done. There aro two methoda which may be followed broiling and pan-brolllnff. la broiling, the meat Is exposed ti the direct heat of the flame; In panbroiling It la cooked in a hot pan. As the cooking Is necessarily rapid, only tender meats are adapted to broiling. In purchasing steak the best cuts are from the loin of beet as short, porterheso and strl.ln teak, or from the rump. Sirloin teak Is particularly wasteful because it contains so much bone, fat and an end of meat available only for the stock pot. Bef tenderloins are particularly good when the family is small, but tbey must be panbroiled, as otherwise they win bo dry. Kump rtvak is of Ana flavor, and economical because It contains no bone. The underlying principle In broiling la to retain the meat Juices. As the meat is "cut across the grain." the fibres containing the meat Juices and flavors are open at either end and unJess they are "sealed? or "seared"' the Juices will run out; so wo put the meat in a well oiled broiler, and expose it to a hot heat, first on one side then on the other, to seal in the Juices, then finish It at a more gentle heat For a .steak cut one Inch thick we allow five or six minutes, and for a steak one and a half Inchea thick from eight to ten minutes. In broiling by the eoal flro have the coals glowing, without Asms or moke.

Oil a double broiler witn bb u. place the meat within it and hold U over the aro while tt sears on oae etd tea seconds), than oa the other. After that, turn from side to side until It is done, slip onto a hot platter, salt and pepper It. place bits of butter oa top and st It Id the ovto uatil lbs butter Is melted, To broil by gaa have the brotllag oven lighted for live minutes, then oil the gas broiler rack and set the meat on It- Sear on each side, then lower the heat and cook slowly, turning occasionally until done. Pan broiling Is particularly uiefsl when the coat or wood Art la not la good condition. Select a caat Ire a pan. heat until It smokes, then u over with a bit of tat and put Is the meat. Sear It on one side, then oa the other, and turn often to prevent tho escape ot the Juices. If .netted fat accumulates in tho pan pour It off. Finish and serve as broiled meat. Lamb and mutton chops are cooked like teak, allowing six taiate for thin chops, eight for thicker .Ji,3r houl' be slightly red la tne middle when done, but not rare. In broiling chicken the procedure Is somewhat different. Singe, wipe with a damp cloth, and split chicken up the back with a sharp knife. II m. move contents, and wash bird thoroughly. Then sprinkle with salt and pepper, place in well-oiled broiler flesh side up. and broil Ave minutes! Turn to brown the kin, Place, in dripping pan with a little lock, dec with bits of butter, cover with second pan. and set la a hot oven twenty minutes. Servo oa a hot .lah with a sauce made from tho drla. plnga.

- By Hugo Wolgast

Dinner.

Hoast Stuffed Shoulder ot Teal

Currant Jelly. Browned Potatoes.

Gravy.

COOKING by Means of the PLANK..

Cooking by means of the plank is our only distinctive American method, the one culinary delight that .we bave been able to teach the French, It was invented, by the Indians, and the early settlers, finding it convenient and delicious, adopted It. But along with the disappearance of

thoroughly with olive oil or melted butter, split the fish. wash, dry and season It. and arrange flesh side up on the plank with bits of butter, bacon or pork. It is then ready to bake In a hot even, or to be broiled at some distance from the gas flame. It will ibsnrb the delightful odors

with pastry tube, then browned under heat. anl some vegetable, as broiled tomato. stuffed peppers, baked stuffed onions or buttered r -lng beans, and radish roses, cress or parsley. Although this sounds rather elabo

rate, it can be modified to everyday

EVERY night we met secretly when she came from the factory. To-night, also, I was waiting for her In the usual place, before going to the monastery, where I had promised to take supper with Frater Antonio. A, last she came. I la'd my arms "around her waist and kissed her red lips. How I loved her! "Oh, caro. mio," she whispered. "I am so afraid we shall be found out. I am no bride for you "lim only a poor, plain girl." "You are the loveliest and most beautiful girl in the world," I interrupted her, passionately. "You need not fear. You are mine mine forever!" "They are suspecting us down at Lastla," she declared. "Somebody must have seen ua together. Last night when I passed by the smithy Lippo called me and asked me who was the young slgnor I met every night." "What do I care about Llppor I exclaimed- "It was he who killed Carmelo, because he had taken Gemma from him, but who afterward bought himself free from punishment." "But don't forget, ne once said he loved me. He is our enemy," she whispered. I kissed her lips and took her Into my arma Nothing in the world should separate us. The old church bell reminded me It was time to leave her. "God be with you. darling." I said. "And with you, too," she replied, softly. I pressed my lips against the small crucifix I had given her and which was hanging on a chain around her neck. It was an antique relic I had bought in Rome and in the back was a medallion containing the hair of some saint. As I sat at the table In the convent my thoughts continually went back to the lovely young girl who had won my heart. Happy as a bird, I arose early next morning to try to see a glimpse of Laurette -before she went to her work. As I slowly walked down the road I met Anita, one of her maids, who had been out walking. She did not greet me as usual with her pretty smile, but cried excitedly: "Is it not terrible. Signor? Of course you have heard about it." "Of what?" "Of Laurette, the prettiest girl of the village." "Has anything happened to her?" I gasped. Then you have not heard it, Signor! My unclw found her last night under the olive trees near San Jacopo. She was dead. A knife had pierced her heart." "Dead!" I cried. "Yes! Murdered! It Is reveuge or Jealousy, ot course. Lippo, the smith, was her sweetheart. "You He!" I hissed. "No. Signor, it is true. The whole village knew It." I did not wait to hear the rest, but ran down the road and reached the little house where Laurette lived with her aunt.

'I laid my arm around her waist and kissed her red lips." There I saw my beloved again. Never shall Z forget her white, eold face, the scared expression of her open eyes, the pale lips I nad kissed only a few hours before. While I stood staring at her In nameless sorrow I suddenly saw that the little crucifix I had given her was gone lost or stolen. Anita had said that Lippo loved her. Was he the murderer? When I came home I heard that the police had already questioned him, but that he had been set free Immediately, having been able to prove a perfect alibi. . The sun of my life had set. All my happiness had gone. My only aim In life now was to find the assassin, but one day passed after the other and the mystery remained unsolved. When my father saw my despair he sent mo away from home, and for ten years I drifted aimlessly about all over the world. I could not forg'et Laurette. I spent much money and time to clear up the mystery of Lauretta's death. I hired the most famous detectives, but all In vain. As far as known, nobody had disappeared from

the country Immediately after the tragedy, an the police concluded that the murder must have been committed by some Jealoaa stranger er by a thief who had been tempted y the costly crucifix. I remained true to my love and never married, not even ' when the death of my father left me alone In the world alone as far only as relatives were concerned, for I had many friends. Among the most intimate ot these was Baron Jules Loumont. a rich French banker. He was a tall, handsome gentleman In the fifties, with charming manner, but those who knew him heat said he knew neither charity nor conscience. One year p" asked me to spend Christmas with him on his estate. I accepted his Invitation glad, ly and spent some pleasant weeks with him and a number of friends. The last day before the departure of most ot the guests some of the young girls, with the usual curiosity of young people, searcned all the rooms of the chateau, and at dinner they told of the many Interesting things they had found. What had pleased them most they had pat Into a box, which was now banded round at the table for the rest of us to look at When it came to me the first thing I saw was Laurette's crucifix. I stared at my host. " "Where did you get thisf I asked la a loud voice, The conversation Immediately stopped. The Baron started to answer, but he could only stammer a few confused words and turned pale as a ghost. Do you know that I have been looking for thl crucifix for fifteen years? 1 said as calmly as I could. iFirteea years ago my aweethpart. Laurette Ferrari, was found murdered near Pisa, and this little crucifix, which I had given her. was missing." After a short pause X stood up, pointing at tho pale, trembling Baron, and said: - , "I remember now you told mo you once atepped at Pisa for some time. It was you. Baron Loumont. who murdered my sweetheart because she refused to listen to you. Deny It If you dare r The Baron bad fallen back Into nis chair. "I did not know I did not know that yoa were be gasped. "No, of course, you did not knew, or yoa would have taken care to destroy tuis proof of your crime." I Interrupted him. coldly. "But the blood of the Innocent young girl la orytng for revenge and I will see that Justice is aa." Again he attempted to answer. But his voice failed. He stood up and left tho room. The door had barely closed before they ai. began to question me. but I remained silent until a servant entered, pale and trembling, and handed me a letter tn the Baron's own handwriting. I tore It open. It contained a Ml cenfeaslea. Laurette had turned him away several times and he had killed her la a 'fit of seager. When he afterward passed the convent he had confessed bis crime to Father Antonio. - "Is the Baron In hU roomr I asked tho servant. "He Is. sir. he replied, "but be Is ead. AS soon as be had written this letter ho wallowed cyanide and died before my eyea ,. Laurette was avenged.

NOTICE TO QUIT

-aaaauaEaiai -Jk -V

the big open fireplace and the evolution of the range the plank vanished for years, only ; to be revived recently tn hotel cookery. v " Planking la really practical. Inexpensive and adaptable to any home. The plank itself should be made of well seasoned hard wood, maple, oak or hickory, and is either oblong or oval in shape. It should be grooved mo that the Juices can bo retained and not lost in the oven. Any ,. suitable ror boiling may be prepared en the olank trout, shad, mackerel pickerel and white fish being at their bet when cooked In this way Sal mon or halibut steak, are sotnotlmo. Med. and even cod or haddock hTve been ussd successfully. in n.ing h. Plank. 3rst heat It I fh. oven oU

Cooking by Means of a Plank Was Invented by tho Indians How a Plank Looks in Use. ot the wood and assume an elusive delicacy of flavor that is unequalled. When the fish la done. It la conventionally decorated with Duchess potato (that is. creamy mashed potato made smooth by adding ono egg yolk to each cup of potato), put on

living. A large plank may be purchased for seventy-five cents, or an oblong meat board will serve admirably, for fifty cents or leas. It la not necessary to put on the potato with the pastry tube; It can be piled lightly about the edge or made into rourh nests or balls. The regular dinner vegetable may serve as ar. nish and the radishes can be used for greens by leaving on the tiny leavea Tbo plank should never bo washed, but scraped, wiped with a bit of bread to atorb superfluous grease, then polished with crumpled brown paper until ctean. It la most vju. able after years of service, and the housekeper possessing among , Aar treasures an old. charred plank la !. deed fortunate.

1

LOVE came into her life as simply and naturally as the sun Into a garden, a bee to a flower, the stars from the sky. One moment she was Just at- little sewing girl taking a brief holiday In the country; the next she was a woman glorified and crowned, clad In a robe of samlte'most wonderful and white, with an imperial cloak of purple trailing from her shoulders and red roses in her hair. Every woman who is loved becomes a queen In her own right. That, sooner or later, ahe will have to abdicate her prohd position matters not at all at the moment of possession. She was only a little sewing girl In reality, not very pretty, at that, but the love that had made her a queen put sparkle In her eyes and color in her cheeks, lent a new dignity to her slight figure and taught her untrained lips to kiss and murmur fond, silly things. Love, you see. can accomplish miracles. It can even make silk purses out of sows ears. It could even make the selfish man who. bocause he had nothing else to do In the "dull country hole" where he momentarily found himself, bad amused himself by flirting with the little sewing girl feel a little bit ashamed of hirfiself. It made him for once sorry that the length of the family pride and the shortness of the family purse forbade any question of marriage between them. ' The was so soft and slender and white that when he held her It was like holding a flower. Needless to aay. it as at night that these softer thoughts would assail him. In the morning he wouk) laugh - at himself for being such a fooL "Love is the very devil.- he would eay to himself

By Louise Heilgers

But love has wings, not horned feet. The gentleman who masquerades as love is sometimes called otherwise In the shadows and dusky places of the world and wherever there Is quietness and foolish women. Still, eventually, he did the right thing by her according to his light He did not marry her, but he gave her enough money on which to live In comfort and a little cottage In the country for her own. He ran down to see her occasionally, more often at first than afterward, when the child came. Children were a nuisance at the best of times, but babies were impossible. Then his father died, and the estate that had been In his family for generations passed to him. With Increased position came increased responsibilities and an Increased sense of his own Importance. The little sewing girl became an episode to bo ashamed of., an inconvenience to be rid of. The weeks passed and he never came to see her. and the little sewing girl became afraid. Not for herself, but for him. Perhaps he was 111 and couldn't write. Perhaps he had no one ho could send to tell her he wanted her. She was very simple, you see. this little sewing g-lrL One day. moved to desperate Impulse by her fear for htm. she dressed the baby and herself In their best and went to find him. It was a long Journey, and tho walk from the station long. too. so that she was very hot and dusty when at last she arrived at the park gatea Just as she reached them they swung open, and he drove through with a rattle of wheels and ateel and horses. The coats of tho handsome bays he drove shone like silk. Oh! he looked a prince! A. fair-haired girl sat next to him. with a big hat covered with rosea. She was smiling up at alax

He took no notice of tho little sewing girl wHh a fat and weary baby In her arm. But tbo sua was in his eyea, so perhaps ho couldn't see. e ''.''"' Later on he accorded her a hurried and reluctant Interview in the library. "Look aerj, my aear girt this won't do at alL bo protested. I can't have you following me about. A scandal would about do for me Just now." He hesitated, then: I may as well tell you." he went on. Tn going to bo married to the lady you saw mo with to-day. Eh has heaps of money, and I an oat get tt soma how." "But you said you wore going to marry ." he pleaded, tho word coming almost Inaadlbly through her pal lips- ' r He shrugged his should era. "I don't mean to bo brutal, my dear Utile girl; bat. hang tt all. I tuna marry a lady." He struck a match noisily. "Too ' needn't worry about anything- Ttl look after yoa ' all right." Tho slow rod burnt her face befora : receding, leaving It whiter than be-fore, Cbo areew lowly from tho great armchair, bonding a IrtUo beneath the weight of tho sleeping baby. "I don't know bow a lady would behave tn my place." she said, with a gentle dignity. wut 1 couldn't take anything from yoa bow that I fams you don't lovo mo any saora. - Baby aad I win took after ourselves." . . She looked wistfully round as ahe was ot of the library door. "It was such a big bouae. thought there would bo room la It for me." aid low. but not so low that he did not bear her. - He thought she was referring to the hiass la ' which bo lived, but aho was thinking- of tho aajaea -i .

Love bad built ror Scr once a palsy whlck

dwindled to a. cottage.

boon given anCbl go utt.

mm ha ahaved.

I

s