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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Sept. 20, 1945)
Duck Is a Good Tonic for Fall Dinners (See Recipes Below) Ways With Fish, Fowl Most of us know just how to pre pare meat to delicious perfection, but we know very little about sea soning and cook ing fish and fowl to make them de licious. Perhaps this is because we had. tuntil a few years ago, ample quan tities of meat coming our way. Now, we are finding that these meat sub stitutes can be truly appetizing in their own right. 1 The purpose of this information is [to give you some very special ways to tuck away in your mind (or recipe box, if you prefer not to trust !to memory) for preparing these oth ler good protein foods. Native spices are used in prepar ing this duck dinner which I am sure you will find perfectly de licious: Duck Cooked the French Way. 1 duck Salt and pepper Sprig of thyme Sprig of marjoram Sprig of winter savory Sprig of rosemary 1 blade of mace Few peppercorns K cup water It tablespoons butter Tolks of I eggs 1 onion Clean and wash duck. Rub over with salt aAd pepper and place in jhot oven. Roast until a delicate i brown. Remove duck from oven and cut it in pieces. Place in a stew pan water, spices and union cut in half. Stew gently until meat Is ten der. Add the butter to the gravy and pour in well-beaten egg yolks. 1 Pour over the duck and serve. You would be pleasingly surprised at how good striped bass can taste when pre pared by boiling and served with mustard mayon naise. Here’s the way to do it: Boiled Striped Bass. (Serves 3 to 4) 2 to 3 pound striped bass 1 carrot, thinly sliced 1 onion, thinly sliced 1 teaspoon salt 1 bay leaf ! I teaspoon freshly ground pep percorns 2 or 4 celery leaves, minced 1 teaspoon minced parsley 4 cup white vinegar 1 to 2 quarts boiling water Clean and prepare flsh. Into a shallow roasting pan. place carrot, onion, seasoning, vinegar and boil ing water. Bring to a boil. Place flsh In water. Simmer gently 15 minutes, then remove from over heat and allow flsh to poach an ad ditional 10 minutes. Remove flsh from liquid. Drain. Arrange on heated platter with a garnish of lem on and watercress. Serve with: Lyaa Says Kitchen Time Savers: When preparing meals, do as many things in advance as possible, using those extra moments prof itably. Dry ingredients for breads and muffins or biscuits can be mixed ahead of time. Puddings, custards, gelatin des serts and cookies can also be made a JJpw days in advance. Vegetables may be cleaned, but they should not be pared, sliced or cut until ready to cook or serve as they may lose vita mins. Salad dressings and sandwich fillings can be tossed together ahead of time to speed up meal preparation. All partially prepared foods should be placed in the refrigera tor for safe keeping. Lynn Chambers’ Point-Saving Menus Roast Duck Browned Potatoes Slivered Carrots and Green Beans Green Salad with Blue Cheese Dressing Cherry Tarts Beverage Mustard Mayonnaise. 1 egg yolk 1 teaspoon salt 1 teaspoon dry mustard 14 teaspoon sugar 14 teaspoon paprika Pinch of cayenne 2 tablespoons lemon juice 1 cup salad oil (about) 14 cup finely chopped chives Beat egg yolk with rotary beater until it is thick and lemon colored. Mix the seasonings and add to the egg yolk, beating well. Add 1 table spoon of the lemon juice and con tinue to beat well. Begin to add the oil, about a half a teaspoon at a time, beating steadily as you add. As mixture thickens, the remain ing lemon Juice may be added. Add oil suflicient to make a rich, thick dressing. Add chopped chives. Store in cool (not freezing) temperature. Redanapper is a tasty fish which you will like prepared this way: Redsnapper With Tomato Sauce. (Serves 6 to 8) 3 pounds redsnapper Salt and pepper to taste 2 tablespoons butter or substitute 1 cup strained tomato 2 onions, sliced 1 carrot, diced Celery and parsley root, diced 1 cup sweet cream 1 tablespoon flour Clean and bone fish. Add salt and pepper and let stand for several hours. Place on ions, carrot, cel ery and parsley in kettle with 1 quart cold wuter. Let boil, then add fish, whole or in slices, and the butter and toma toes. Let cook slowly until flesh is firm or sepa rates easily from the bone. Lay carefully on a platter Strain liquid, let heat, add flour dissolved in the cream and let cook until smooth. The cream may be omitted and the sauce thickened by adding liquid gradually to the yolks of two eggs, well beaten. Pour over fish and serve hot, garnished with parsley. If you want to serve a really ele gant fish dinner to your guests, then this is the main dish to try: Halibut and Shrimp a la Newburg. (Serves 6 to 8) Part I. 1H pounds halibut 2 slices onion 3 eggs, separated H teaspoon paprika Part II. Hi pounds boiled shrimp 2 cups white saure Cook fish in boiling salted water i with onion until tender (use 1 tea spoon salt to 1 quart boiling wa ter). Drain and shred To one cup of the hot white sauce, add stiffly beaten whites and the shredded fish. Place in center of a hot platter ana set in oven with oven door open. Break shrimp into small pieces. Add to remaining white sauce and grad ually add to beaten egg yolks mixed with a little cold water. Add the paprika, heat well, place in a bor der around halibut and serve at once. If friend husband brings home duck, then you will want to prepare it thus: Sportsman's Duck. Just before using, cut off wings, head and feet. Remove feathers dry. Singe with flame. Draw, wash well and dry thoroughly. Season. Roast in a very hot (500-degree) oven for 18 to 20 minutes. The meat should be bright, cherry red. Serve with currant jelly and wild rice. W/omoVicw iA bu r’GWEN iBRISTOW W MU MATUMS, THE STORY THUS FAR: Spratt Her long, motion picture producer, met and married Elizabeth, whose first husband, Arthur Kittredge, wu reported killed In World War I. Arthur had not been killed, but taken to a German hospital, badly disfigured and not wanting to Uve. He finally reached an agreement with Dr. Jacoby that If the doctor would see he was reported dead, he would permit Dr. Jacoby to try to make him sound In body. ( Dr. Jacoby talked Arthur Into a study of the German language, lie was de termined that his patient should find some Interest In life. Arthur not only had lost Interest In living but believed that living In his useless wrecked body would be Impossible. CHAPTER XIII He was not yet able to push his thoughts forward into what he might be going to do with the fu ture Jacoby was forcing upon him. This occupation was enough for the present. He filled up his mind with German words to keep it from being filled up with thoughts of Elizabeth. When Jacoby came to see him he talked in simple sentences, proudly, and felt a childish delight when Jacoby and the nurses began to un derstand him. Long afterwards, when they were looking back on those days. Jacoby said to him, ‘‘You did not know how you were encouraging me then.” Ar thur answered, “Maybe you never knew how often I nearly gave up.” “Yes I did know,” said Jacoby, “but you did not give up. That is what I mean. Kitt." To the very end, Jacoby some times called him Kitt. If anyone asked why, he said, "Oh no, Herr Kessler’s first name is Erich. Call ing him Kitt is an old habit of mine, from years back." They were both so used to it they generally forgot it was an abbrevia tion of his old name. The new name was provided by Jacoby after Arthur had been moved to the hospital in Berlin, while he was convalescing from another of the surgical opera tions Jacoby inflicted upon him. He had been very ill and Jacoby had given him a blood transfusion. When he was better and tried to express his thanks Jacoby retorted, “My blood isn’t good enough for grati tude, Kitt—made of nothing but tur nips and a carrot or two. But I have something else for you, more important.” He produced a docu ment. offering it with an air of tri umph. “Here is your birth certif icate.” "Listen cara, illy, Kitt. From now on yojr name is Erich Kessler. I have lost sleep over wondering how you could identify yourself, until one morning about three o’clock I found the solution. When I was a child, my parents knew a couple named Kessler. They had a son named Erich. While the boy was still a baby, the Kesslers went to the Unit ed States. They lived in a town called—” he consulted his notes, and pronounced incorrectly — “Milwau kee. You have heard of it?” Arthur nodded. “Yes. I grew up In a town called Chicago. They are very near each other.” “You have been to Milwaukee?” “Frequently." “That is good. While he was still a small child. Erich Kessler died. I know that, because his mother and mine used to correspond. But there is no official record of that in this country, because the Kesslers stayed in the United States and were naturalized. For all I know they may be there to this day.” "Making beer, perhaps?” "Why? Do you know them?” "Never heard of them. But I know Milwaukee. Go on, Jacoby.” "I have obtained Erich Kessler's birth certificate. 1 have recorded that Erich—you—naturalized without his knowledge or consent when his parents were naturalized, was draft ed into the American army. The rest follows. You have returned to the land of your birth, and can stay here now until you want to leave." "I shall not want to leave. Ja coby." "I hope not. But anyway, this makes you a German and at the same time takes care of your Amer ican accent. However, please listen to me and try to speak like me. Erich Kessler would have heard his parents speak German at home and would pronounce it better than you do ” 'Til do my best. Correct me whenever you please.” Almost automatically, Jacoby was massaging the muscles of his pa tient’s right arm. "These are flab by,” he observed. “While you are lying in bed, for a few minutes at a time, clench your fist slowly and relax it slowly. Slowly, remember? That won't tax your strength, and you must take care of this arm. You will need it.” “For a crutch?” said the new made Erich Kessler, with a note of his old bitterness. "I hope there will be a crutch.” Jacoby answered quietly. "Remem ber. I've promised nothing about your legs except to do the best I can with them.” “All right, all right, I know. A man isn’t hoping for too much in this world when he hopes for a crutch, is he?" Jacoby addressed him sternly. “My friend, until you can face what you're up against now, you aren’t fit to try to go further.” There was a long silence. At last the patient said. “I get it, Jacoby. And—ah—thank you." Jacoby stood up. "Thank you, for not being angry with me.” “Oh, shut up, will you?” He felt like changing the subject. “By the way, Jacoby, this Erich Kessler— me—am I a Jew like you?” "No, why? Were you a Jew at home?” “No, that’s why I asked. I thought if I was to be one here you’d better teach me something about the religious rituals. But if I’m not, then it’s not important." Startling to remember now that there had been a time when one could say “It’s not important,” so carelessly, and then forget about it. There was nobody then to tell him that Erich Kessler's not being a Jew was going to be so important later on that it would enable him to save Jacoby’s child. "Jacoby, I don’t know a thing about medicine or surgery, but if there's one thing I do know it’s chemistry. Do you think I could learn to do some of these routine analyses that take up so much of your time? Blood-counts, and things like that?” Kessler felt a tingle of returning vigor. This would not be much, but it would be something toward repay He hurried off and ramc back with an arrnful of books. ing Jacoby. The prospect of mak ing any kind of return was an im measurable impetus. He went to work. He worked as hard as Jacoby would let him. With in a couple of weeks he was sur prised to And his study interesting for its own sake. "I always thought I was burning up with curiosity about the universe," he said to Jacoby, “but I’m ashamed to And how I neglected my own species. You don’t know how glad I am you're letting me do this.” Jacoby shrugged. “Where did you get the impression I was ’letting’ you do it? I need you. One of these days, when the country is normal again, maybe I'll be able to get enough technicians. But now—!” Though at first Kessler undertook only the simplest routines in the laboratory, they absorbed all his en ergy. He was still far from strong. The work was new. his reports had to be made in a language he still found unwieldy, and learning to make one hand serve the purpose of two required a thousand adjust ments. But it meant that he was back in the sphere of active men, doing something that needed to be done, and occupation relieved him of leisure for brooding. • • • "There's the car,” said Elizabeth. "Remember, both of you, not to take any notice of his misfortunes.” Cherry laughed at her reproach fully. “Mother, we’re not savages! We don’t stare at cripples.” “I know, dear, but sometimes the best of us give a little start when we see persons very different from our selves We don't mean to." Cherry and Dick promised to be models of good behavior. Eliza beth got up and went to the door opening from the living room into the entry. She hoped Mr. Kessler would have a comfortable eve ning Entertaining Spratt’s business associates was a duty they were all used to. and the older children adapted themselves to it well enough. Brian begged to be let off when there were strangers in to dine, so as usual he had had his din ner early and was now upstairs in his room pottering over his natural history collections. Spratt opened the front door, saying. "Here we are. Kessler. And here’s my wife. Elizabeth, my friend Erich Kessler that you’ve "'ready heard so much about." Elizabeth looked up with the smile that Spratt characterized as the masterpiece of the accomplished hostess, "not bright enough to look insincere, but not strained enough to look dutiful. Just in between, gracious.” Mr. Kessler’s physical handicaps had threatened to make this occa sion difficult, but Elizabeth’s initial glance dispelled her apprehension. He was badly crippled, but he did not appear resentful; he faced the world before him with a grave ac ceptance, as though all the fault he had to find with destiny had been got over long ago. As their eyes met Elizabeth was struck with an impression that she had seen Mr. Kessler somewhere before. It also seemed to her that Mr. Kessler was looking at her with an unusual interest. His eyes went over her swiftly and inclusively, taking In her hair, her face, her dress, every detail of her as though it were important that he should know all about her as soon as possible. It was the way a man might have looked at a famous personage he had long been eager to meet, or a woman so astoundingly beautiful that he wanted to impress her forever upon his memory. Elizabeth was not fa mous, and while she was not ugly she was no ravishing beauty either. She thought it might mean that they really had seen each other some where, and he like herself was trying to identify the recollection. If her own sense of familiarity persisted she could ask him about it later on. All this was only a quick flutter in her mind, pushed aside in an in stant while her attention turned it self to its immediate concerns. She took in his appearance quickly: a big man of more powerful build than she had expected, bent over a heavy cane with a dependence that told her instantly that she should not expect him to shake hands; iron gray hair receding at the temples, a thick beard, a scar that rippled up his right cheek, dark eyes with a line of concentration between the eyebrows and crinkles of kindness at the outer corners, and a pleasant smile—what she could see of it be tween the whiskers—a very pleasant smile indeed. If he had any idea that this was not their first meeting he gave no evidence of it, for all he said to her was, “How do you do, Mrs. Herlong,’’ with the stateliness she had learned to expect from Europeans. Elizabeth indicated* the room beyond. “Come in by the fire, Mr. Kessler. These are my children.” Dick was standing, with that mix ture of assurance and awkwardness that made her find boys in their teens so eminently kissable just when they most resisted being kissed by their mothers. Cherry, with few er years but more social graces than Dick would acquire for another dec ade, sat smiling a welcome to the newcomer. Elizabeth introduced them, and again it seemed to her that Kessler was regarding them with an attention extraordinary in a man who could hardly be supposed to have any interest in them. There was an alertness in the way he spoke to Dick and Cherry, as though he had decided in advance that he was going to be fond of them and hoped they would respond. He said. “Your father has told me a great deal about you, and has shown me your pictures. I am glad to see you.” Dick, who had already said "How do you do,” tried to look pleasant without knowing what else to say, while Cherry, a shade too adept at social fibs, answered, “He has told us lots about you too, Mr. Kess ler,” with such a bright smile that jilizabeth privately reminded her self. "I've got to warn Cherry about that sort of thing, if she isn't care ful she’s going to be an intolerable gusher before she’s twenty." Kessler appeared to be finding them the most attractive youngsters on earth. While she was offering him the chair she had intended for him, arranged with a little table at its side so he could set down his glass when the hors d'oeuvres appeared, she added to herself, “Spratt must have led him to expect a most remarkable pair of children, he really shouldn't —or is Mr. Kessler as charming as this with everybody?” Spratt, evi dently pleased at the good impres sion his offspring were making, crossed the room to the door leading upstairs, explaining that Kessler had had time to wash up in his bunga low before leaving the lot, but he himself had not, and if they'd for give him he'd go up and make himself presentable. “I’ll leave you with the family, Kessler,” he con cluded. Kessler gave him a smile and a slight formal bow. Elizabeth re turned to the fire. “Now we'll have a cocktail. Dick, will you bartend?” Dick would; he was always glad of this to occupy him during his first minutes of encounter with a strang er. Everything became quite as usual. Dick mixed the Martinis, and as the war had reduced thg number of their servants Cherry brought in the hors d'oeuvres. “These are liv er-paste, Mr. Kessler, and these are smoked salmon, and these thingum bobs on toothpicks—I don’t know what they are, something she made out of an old lampshade.” But as Elizabeth and Kessler picked up their glasses and their eyes met across them, she felt another twinge of familiarity. “I have met this man before. 1 know I have, and he knows it too. Or doesn’t he? If he doesn’t, why is he looking at me like that? Maybe it's just because I keep looking at him—for pity’s sake, I do believe I’m staring. Behave yourself, Elizabeth." She was re lieved to hear Cherry say, (TO BF. CONTINUED) Scalloped Frock For Daytime Use 8903 SOFT scallops outline the neck line of this graceful afternoon frock. The simple gored skirt is very flattering and easy to wear. Use a pretty all-over scroll or floral print and add your favorite jewelry or a bright flower for or nament. • • • Pattern No. 8903 is designed for sizes 14, 16. 18, 20; 40, 42 and 44. Size 16, short sleeves, requires 3>,<i yards of 39-incb fabric. Due to an unusually large demand and current conditions, slightly more time is required in filling orders for a few of the most popular pattern numbers. Send your order to: SEWING CIRCLE PATTERN DEPT. 530 South Wells St. Chicago Enclose 25 cents in coins for each pattern desired. Pattern No. SiTo Nam e_ Address Baste a line down center front of the dress you are making and another down center back. Use these lines as guides in fitting. When clothing is spotted with rain, place a clean, damp cloth on the material and press it with a moderately warm iron. Custards mixed in a wide mouthed pitcher can easily be poured into custard cups without spilling. —•— To make dainty sandwiches, use bread that is at least 24 hours old and slice thin with a sharp knife. —•— Cool jars of hot canned fruits out of a draft to prevent their crack ing. —•— W'hen grease or milk is spilled on a hot stove, sprinkle with salt to remove the unpleasant odor. The egg slicer is good for much besides slicing eggs. Thin, even slices of cooked potatoes or beets may be made with it, and some fruits slice nicely that way. —•— Keep a clothes hanger right in the sewing room when making a new dress. Then the half-finished dress may be placed on it when not working on it. There is no sense in bundling it up in a knot to cause wrinkles when this small step will prevent them. 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