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Newspaper Page Text
woman, with hair just whitening a
bit on the temples, a pretty color atid
very blue eyes. There was only one
other boarder desides Burnell. She
was an elderly lady, who. had been
there for four summers and was
quite one of the family. The dinner
was good and the guest at with sur
prising relish. It was cozy and
"homey" and it was plain to see Mr.
Torrey felt this.
Three days later Mr. Torrey asked
to be taken in and .was given a large,
pleasant room, which Burnell had in
sisted on giving up, all unknown to
the new boarder. Old Torrey fell in
with all excursions planned by the
others, the elderly lady preferring to
remain at home. He hired a large
touring car and they explored re
gions quite unknown to the widow
and her daughter.
Joe saw with great delight that
Torrey was looking younger, talking
younger and acting younger. But
something strangely like a stab at
his heart came when he saw Torrey
going off with Margaret for long
walks, and looking at her with tender
eyes of understanding. Why had he
brought this man here to rob him of
all that life held for him? The next
moment h6 was filled with remorse
f on the thought. Was it possible this
old man's money was more to the
girl than his love?
One evening Torrey asked Joe to
go with him for a little walk. Out of
sight of the house he said: "Maybe,
Joe, you'll think me an old fool, but
I'm going to be married."
Joe, feeling very faint and stricken,
managed to say: "That's quite your
own affair. I I hope you'll be very
"I expect to be," said Torrey with
"Margaret is the dearest "
"Margaret!" broke in the other.
"Do you think I'm going to marry a
child? I expect to be her stepfather.
I had to get her to kind of intercede,
Joe came so near falling into Ms.
arms that Torrey, quite unexpected
ly to himself, embraced the boy.
One pound of rice, 1 quart of cold
water, V pint of milk, 3 teaspoons
of salt, yolks of 2 eggs, fine bread jJ
cruniDS. yasn ine nee luorougmy,
put in a saucepan with the water,
milk and salt; let boil until the wa
ter and milk are absorbed; then set
aside to cool; grate or roll the bread
(should be as fine as course corn
meal) ; beat the yolks; have the lard
heating. Then make the rice into
small croquettes, with smooth sur
face, roll them in the egg and then
in the bread crumbs. Lay in the fry
ing basket and plunge into the hot
lard, having first tested the heat with
a bit of bread. When the croquettes
are a golden brown, lift the basket,
let it drain about a minute, then
serve on a platter or in a vegetable
To six ounces of rice use 1 quart
of milk, flavoring of essence of al
monds, lemon peel or vanilla, sugar
to taste and 1 pint of custard. Boil
the rice in the milk, with sugar and
flavoring-, until the rice is tender, add
ing if necessary a little more milk
should it dry away too much. When
the rice is quite soft, put it into tea
cups or small round jars, and let
stand until cold; then turn out the
rice on a deep glass dish, pour over
a custard and on top of each ball
place a small piece of bright colored
preserve or jelly. .
Tntn a enrol half teanun- of rice.
grate V of a nutmeg; add 2 to 3 4
ounces of moist sugar. Pour on a
quart of new milk, bake in a slow
oven 2y2 hours.
A man's opinions are generally of
much more' value than his argu