the young lady of wealth he had vain- I awaited her opportunity. Vaile was
ly- courted. Vaile took up his quar
ters at the village hotel and called
three times a week.
One afternoon he arrived with a
firm determination .in his mind to
"patch up" their "litleiff," believing
himself irresistible. Winnie tolerat
ed him. She was not revengeful, but
she still smarted under the memory
of his mean perfidy.
She neither encouraged nor dis
couraged him, but she patiently
getting sentimental moment by mo
rn en L As thev Dassed the Dover
farm, its young owner, grubbing with
a hoe, lifted his cap.
"Who is that clodhopper friend of
yours, may I ask?" questioned Vaile.
The answer sent him back to town
instantly, and thence forthwith back
to his friends in the East, for Winnie
had replied, promptly and proudly.
"That is the man I honor and re
spect my future husband."
HMSyjtrrXttSCIH I V X. jBk Kt
Wednesday or Woden's day was
named from Woden, the big boss god
of the old Scandinavians.
This gent, Woden, with his wife
Freya and his son Thor, lived in a
nifty palace called Valhalla, which
was built entirely of gold and silver.
It must have been pretty swell, but
we have got it on them today in such
matters as plumbing, electric light
and steam heat.
Woden was always surrounded by
a bunch of dames called Valkyries,
who were something like our suffra
gets. They wore helmets and carried
spears and shields. Their job was to
bring the souls of heroes slain in bat
tle to dine at Woden's table-de-hote
Woden also kept perched on his
shoulders a couple of ravens called
"Thought" and "Memory," which
were his messengers.
Tomorrow we'll tell how Thursday
Drain the liquor from one quart of
oysters and add to it one cup of wa
ter, and put over fire to boil. After
it has boiled three minutes skim care
fully and add a cup of chopped celery
(the coarse stalks may be used). Boil
ten minutes, then strain. To the
soup add one quart of rich milk and
one tablespoon of flour, blended with
two of butter. When soup boils, add
the oysters and cook until oysters
curl, then take up in hot tureen and
send to table with hot oyster crack
ers or small squares of buttered
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