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The day book. (Chicago, Ill.) 1911-1917, October 30, 1912, Image 20

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1912-10-30/ed-1/seq-20/

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first as lady's maid. There was
another Bodmin man.x I told him
of Milly before he set sail to work
in the mines."
"The mines, you say!" shouted
the smith, staring into the other's
face. "What mines?"
"The phosphate mines at
Hicks Crossing. He came here.
I'd sent Milly a message by him,
the black-hearted hound! I
heard no more of them, but when
I reached the town I found them
both. They had been married
four months. They had a cabin
in the fields', I, met her at the
door. Her eye was blackened
ancf her arm bruised. He'd 'done
that the night before. I found
him in the mines and put "my
knife through his heart."
"Whose heart?" ' screamed
the smith, trembling violently.'
"What was his name? Whose
"Hinman's. I tell you"
The old man's hand fell heavily
upon the shoulder of the convict
and in his eyes was a strange loolc
of peace.
"There's an old suit behind
that curtain, friend," he said in an
expressionless voice. "Put it on ;
then sit by the fire. Aft'er a while
'I'll have a bite for you. Haste
you! Hark!
The hounds were giving toir
gue along the road.
"But but " stammered the
convict, "you knew Hinman ?" '
"He married my girl," answer
ed the old man quietly.
Griddlecakes! Pancakes! Wheatcakes! Hotcakes! Buck-:
wheats! Flapjacks!
'There's just the thing when the air bites and the clouds threaten.
Every housewife knows-what a large amount of 'good'' nature
can be brought to light over a high, smoking, -delicately browned
plate of hot cakes. , - x
They may be Buckwheat lots of people like them best--and
they're fine, too or they may be some one of the various kinds of
griddle cakes or fritters. Anyway they are steaming hot and they're
the "best ever" when the butter and the sirup are stowed in be-,
tween three or four of them.
Making hot cakes is comparatively easy if you know how and
practice enough. Much of the science of hot-cake makingis in mak-
ing them as they are wanted. They should never be made and then
left for ten or fifteen minutes, or perhaps half an hourj while the
family gets ready to come to the table. '
Hot cakes to be successful mean that the housewife must
stay with the spapstone or the frying pan, or whatever she uses until
everyone has had enough.
But its hot cake time and here are a bunch of recipes to try :
Buckwheat Cakes No. 1.
Mix together a quart of buck
wheat, four tablesuoonfuls ttfi
' t j
yeast, a handful of Indian meal,

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