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had substituted the other lad, in or
der that the money Mills regularly
gave might not slip through his fin
gers. "I knew there was a mystery, may
be fraud," explamedthe boy. "Be
sides, Starkey began to abuse the lit
tle ones. So I ran away. They gave
out on the jaunt and I used your
wagon to get them to an orphan asy
lum. I put on that bandage to hide
my broken ear, for I feared Starkey
might try to find me. Oh, how strange
things have turned out!"
They turned out grandly for the
Burts, for the real Robert was taken
by his father to Mr. Mills and Starkey
exposed and a reconciliation took
And, amid their new fortune, the
Burts invited the strange lad and his
little sisters to make their perma
nent home in their happy midst.
(Copyright by W. G. Chapman.)
UNIVERSAL IKE TAKES THE
"Universal Ike." To see him is to
Carney became famous in the
"Alkali Ike" series of pictures pro
duced by the Essanay Film Company.
He is all personality and he takes
comedy so seriously that to watch
him one might believe him a serious,
melancholy or tragic kind of man.
But he isn't!
Any troubles you might have will
he forgotten when you see Augustus
Carney in the new series of comedy
pictures in which he Is known as
COD FISH BALLS
By Caroline Coe.
Pick one cup salt cod fish in small
pieces; wash but do not allow to soak.
Peel, dice and wash two cups of
raw potato. Put in saucepan with
fish, cover with boiling water and
cook until potatoes are soft. Drain
thoroughly and return fish and" po
tato to saucepan and mash and beat
thoroughly, being very careful no
lumps are left in potato. Add one
half tablespoon of butter, and a dash
of pepper. Beat one egg very light
and add to fish mixture. Drop from
spoon into hot deep fat. Do not try
to fry more than four at each time
or they will be broken in shape. Drain
on brown paper and serve hot.
These balls may be prepared in the
morning and allowed to stand until
evening in cool place. Then dip in
egg and fry.
COD FISH CHOWDER
Cut one thin slice of pork (about
three inches square) and two thin
slices of onion into very small pieces.
Cook in kettle until all fat is extract
ed from meat and onion is golden
brown. Great care must be taken'not
to allow fat to scorch. Remove onion
and pieces of meat from kettle.
To the fat add two cups of water
and three small potatoes diced. Add
one and onerhalf cups of cod fish
that has been cut in small pieces and
washed once in cold water. Boil to
gether until potatoes are soft Add
two cups of milk to fish and potato
and allow to boil up". Serve with
crackers either dry or crumbled into
dish of hot chowder.
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