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Newspaper Page Text
w v m m i ippp OfffVfVffVfHfPi
lies my granddaughter, Lily Norton,
within one year from the date of my
death. Failing which, the property
shall become the possession of my
said granddaughter, Lily Norton."
For a moment Mervyn Ferrand
stared at Tremont incredulously.
Then he snatched-at the paper and
read it. Suddenly an inspiration came
"When 'does the year end?" he de
manded. "At seven o'clock this evening,"
"Then there's still time," babbled
Ferrandt and turning to Lily. "Will
you won't you " he began.
"Too late," said Tremont quietly.
"Miss Norton became my wife at ten
o'clock this morning."
WHAT THE CHILD SHOULD EAT
Fruits and vegetables should have
a place in the diet of the growing
child but not all fruits nor all vege
tables are fit food for children. Uncle
Sam's expert dietician tells the moth
ers who read The Day Book some of
the vegetables to be avoided.
BY UNCLE SAM.
(Prepared as follows by a food expert
of the U. S. Dep't of Agriculture.)
-Vegetables that are commonly
eaten raw celery, cabbage and rad
ishes are not suitable food for
young children; many physicians for
bid carrots, turnips and parsnips, but
when we consider the value of vege
tables as food, perhaps the important
thing to do is to see that those served
are fresh and thoroughly copked, and
served with rich sauces.
Fried potatoes should never be
given to children. Boiled or creamed
potatoes 01 baked potatoes are much
Freshly cooked fruits berries,
peaches, and pears, for example are
a neglected item of diet considering
their safety, wholesomeness, and pa-
latabihty. The use of freshly stewed
fruit in the place of raw fruit in sum
mer would probably greatly reduce
I the amount of intestinal difficulties.
Stewed fruits with rice and milk
make a wholesome supper. '
GOLD-TINTED CAKE FOR THE
The "bride's cake" at a golden
wedding is just as important a part
of the bridal feast as if the bride
were golden haired instead of white
A very good recipe, tested by many
"golden wedding brides," is given
Cream together one cup of granu
lated sugar and one-half cup of but
ter. Add one cup of milk, two slight
ly heaped cups of flour, the beaten
whites of three eggs, one and a half
teaspoons of baking powder and one
teaspoon of vanilla. Bake in a hot
oven, gradually cooling oven "after
cake has raised and slightly browned.
When cool, frost the two layers with
an icing made from the yolks of two
eees (well beaten) and the luice of '
one lemon mixed to a tfiick paste
with well-sifted confectioner's sugar.
This dries very quickly.
DID CHR' EVER
NOTICE DAT SOME
OP US IS MORE BROHD
MINDED DflN TH REST
MAXJC ' -