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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 place. 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.) o o UNIVERSAL IKE TAKES THE COMEDY SERIOUSLY AztJtusttus Garnej? "Universal Ike." To see him is to laugh. 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.