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was and then let down. But I was
amazed to hear myself sobbing.
"That's all, Godfather. I came
away soon after, because I felt that I
wasn't fit to be a nurse there any
more. But I never forgot that look.
It showed me what life would be with
Jim, and what it ought to be; And
"the nearest I could think' of what i
ought to be was with Philip."
"Then you are going to marry
him?" I cried, delighted.
The girl looked at me and smiled.
"I'll tell you a secret, Godfather,"
she answered. "Philip and I were
BEAT THE HIGH COST OF THANKSGIVING
By Biddy Bye
To make a turkey serve a large
company add a decoration of sausage
links, beautifully browned and ar
ranged like a chain about the edge of
the platter, or suspended from the
Spare ribs stuffed with prunes
make a novel dish some cooks may
like to try. Sew the spare ribs to
gether so they will form a pocket.
Mix one pound of cooked prunes with
two chopped sour apples, 1-3 cupful
sugar and 1 cupful cracker crumbs.
Pack the mixture into the spare ribs
pocket, place in a baking pan, add
the prune juice and bake 1 hour.
A brisket of lamb makes an un
usual meat course when cooked in
this way: --
Wipe off the brisket, make an
opening and fill, with dressing; dust
all over with salt and pepper. Place
sliced carrot and onion in baking
pan; put in the meat and pour over
it melted butter or lard. Add enough
hot water or soup to cover the 'bot
tom of the pan. Roast about 1 hour,
basting frequently. When tender,
remove meat and allow liquor to boil
down. Thicken this for gravy and
serve with the meat
loves Leans. and
I consequently we have
I them for every meaL
To my emharrase-
ment "he "Bersists in
-eating" them with
his knife . Can 1 dis
courage this ha tit
Hmof this favorite
dish? a -i '