The Adventures of
Spunky Dan
fly F. F.4K MILLAIS
Dedication
TO ALL the red-blooded boys and girls—the men
and women of tomorrow—in this glorious
"Jaind of the Free,” these tales are affec
tionately dedicated.
FOREWORD
Before relating the story of the wanderings and
adventures of our hero, ‘‘Spunky Dan,” I must tell
you something of his forefathers; where they were
born; what their calling; what kind of people they
were; where "Spunky" first saw the light of day and
other facts that have a direct bearing on the matter
in hand.
I must tell you, also, of the purpose with which
these tales are written, so that you may gather all
of the good things they enfold the educational
passages as well as those intended merely for amuse
ment.
If you will studiously read these little stories from
time to time, Spunky Dan will take you on a most
delightful journey, not abroad, but all over the
United States, the greatest of all countries. He will
I show you the many beautiful points of interest, and
► through fields of pleasure and woodlands fraught
with thrills and excitement, always explaining the
why and wherefore of things so you may understand.
More, he will initiate you into the mysteries of wood
craft, show you how to conquer the wilds, take you
to the land of nimrods, teach you how to live in the
open; what, how and when to eat; in short, how to
take care of yourself in any and all circumstances,
so that you may grow up healthy and sturdy and with
a knowledge that will materially aid in the making
of a typical progressive and fearless American
citizen.
I
Truly, dear boys and girls, you u ill enjoy the ad
ventures of Spunky Dan to the last letter and then
ask for more. Chapter I begins in the June number
of this publication. F. VAN MILLAN.
----1
Just Two Places
to Dine-Home and Here
INDEED there is no restaurant odor or tang i
attending a dinner when partaken of here.
Just like at home, that tells the story of I
our meals.
I We serve the daintiest French bread and
pastries, made Home style, and our meats and
salads are just like mother used to make.
CIVI1.ITY — CLEANLINESS — SERVICE
.•HOTEL.5 LOYAL'•
w —CAFETERIA SERVICE
Economical Recipes for Spring
That Balance the Faulty Ration
□HE wise housewife, while supplying
her table with as much fresh fruit
as possible, will not neglect to sup
plement this with a liberal use of dried
fruits, which are far less expensive and
very wholesome. It is a good rule to re
member that about half one's diet by
bulk should consist of fruits and vege
tables. The food served on most Amer
ican tables will be found to include only
about half as much fruit as it should. If
dried fruits are used whenever possible,
in desserts, breads and salads, they will
do much toward balancing the family
ration.
Dates, for example, are a dried fruit
of great dietetic value and pleasing to
the palate, which may be used in a great
variety of ways. They are especially
wholesome because they are dried nat
urally, on the tree. They contain the
lime and iron which are so necessary to
health, cellulose and sugar in a highly
digestible form, and a small amount of
protein._ They are. in fact, a comple’e
food, as is proven by the fact that Arabs
often live upon dates alone, or dates sup
plemented with a little milk and cheese,
for months at a time.
Date custard makes a delicious des
sert and one much more wholesome than
a custard without fruit. The ingredients
are :i eggs. 2 cupfuls of milk. 3 table
spoonfuls of sugar, one half a cup of
dates stoned and cut into small pieces,
and a little salt. Beat the eggs slightly.
Scald the milk. Mix all ingredients to
gether. Turn into buttered moulds and
set the moulds in a pan of hot water.
Bake until firm.
The use of fruit in making bread, bis
cuit and muffins is increasingly popular
and much to be recommended. Date bis
cuit is especially good. It requires a cup
of sweet milk, a cup and a half of gra
ham flour, two tablespoons of butter 01
other shqrtening, one well beaten egg.
one level teaspoon of salt, one-fourth cup
light brown sugar, four level teaspoons
baking powder, one half cup chopped
dates.
Bring the milk to the boiling point.
Add butter and sugar. Combine flour,
salt and baking powder and cift. Stir
this into the wet ingredients and add
the eggs. Beat for about three minutes.
Stir in chopped dates dredged wiih a
little flour. Fill the gem pans nearly
two-thirds full and bake in a rather
quick oven to a golden brown. With
marmalade these are delicious for break
fast. '
Brown Betty made with dried apricots
is an admirable dessert. The fruit should
be first soaked over night and then
steamed. Rolled dry bread crumbs
should be mixed with browr. sugar in
the proportion of two cups of crumbs to
i>ne of sugar, and tablespoonful of milt
ed butter should be added to each cup
of crumbs. One cupful of the steamed
fruit should be used for each cupful of
thi« mixture. Fruit and crumbs should
be arranged in alternate layers, top
ping with crumbs. Bake covered in a
slow oven about 40 minutes, and then
uncover and brown.
Coffee Breads—Pecan Rolls—Coffee Cake
Pecan Rolls
Roll Toffee Bread mix
ture very thin, spread with
one-third cup butter
creamed j»nd m.xed with
three-fourths cup brown
sugar; sprinkle generous
ly with pecans. Roll up
like a jelly roll, cut off
pieces one and one-half
inches thick, put in greas
ed pans, let rise and bake
at 100 to 410 degrees F.
for twenty minutes. When half done, turn
over so that they will be sirupy on both
sides.
Crescent*
Divide Coffee Bread mixture into sniaU
round pieces (about one and one-fourth
ounces each), cover and let rise for ten
minutes. With a small rolling pin roll
very thin and long (about eight inches),
making one end pointed and the other
wide. Holding the point in left hand, roll
up with the right, shaping into a long roll
pointed at both ends. Place on greased
tin, let rise and bake.
Frosted Coffee Cakes
Roll Coffee Bread mixture into long rec
tangle one-fourth inch thick. Spread with
soft butter and fold, making three layers
Cut off pieces three-fourths of an inch
wide and six to eight inches long; covet
and let rise. Twist each piece from the
ends in opposite directions, and shape into
a coil. Let rise in pan and bake twenty
minutes in a moderate oven, or at ’’To de
grees F. Cool and brush over w ith Confec
tioners’ Frosting, w hich is made as follow s
Mix one tablespoon boiling water an<:.
one-half teaspoon vanilla; add sifted con
fectioners’ sugar until of right consistent''
to be put (>n with a pastry brush
French Rusks
Roll Coffee Bread mixture on-half inch
thick, cut with an oval cutter, brush one
half with melted butter, stretch and double
over like a Parker House roll. Put ii
greased pan. let rise until double in bulk;
make three parallel creases on top of each
and bake in moderate oven.
Coffee Breads
The delicious recipes of
the baker are no secret.
If you will follow the cof
fee recipe given below
you can duplicate a* home
all the dainty breads and
pastry supplied by vour
baker. Try some of these
recipes and you’ll be as
tonished and deligh ed.
Foundation Coffer Bread
Mixture
1 cup scalded milk
1 4 cup sugar
14 cup shortening
1 teaspoon salt
1 4 to l yeast cake
3 tablespoons w arm water
1 egg
1 4 teaspoon vanilla
*4 teaspoon lemon extract
1 4 teaspoon powdered mace
Bread flour
Put milk, sugar, shortening and -alt
in mixing bow!; when lukewarm add
yeast cake softened in warm water. If
mixed over-night use one - quarter
yeast cake, but if you mix it in the
morning add a whole one. or even two
if you are in a hurry. Add egg beaten
w ith flavorings, then a Id one at d one
half cups flour and beat well Add
one cup flour and stir with a knife un
til well mixed. Add sufficient flour to
knead, turn out on cloth or board and
knead until smooth and elastic, keep
ing the dough as soft as possible
t'o\er with a cloth and a board or tin
cover, and let rise until double in bulk
Shape in an> of the ways suggested
l.et rise and bake at 400 degrees K
for twelve to twenty minutes or until
it is brow n.
Luncheon Rolls.
Roll C-offee Bread mixture one-half
inch thick, cut out with small round
cutter, place close together r. gr« .,sed
pan. let rise again and bake