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Show j I THE LEni SUN, LEIII. UTAIT 1' i ZT V SEWING CIRCLE PATTERN$n FICTION Corner r IL i GHOST ON BROADWAY By ROBERT McBLAIR TN 1 N THINKING of it afterward, Nettle Brainard could never get rid of the feeling that the light acta ally did change. In her empty tea room, the telephone on the cashler'i desk rang. Although it was nearly noon, all of Broadway near Union Square teemed to dim to a queer, eerie twilight. "Ia this Miss Nettle Brainard?" a man's voice inquired. "Yes," Nettie said into the instrument. instru-ment. "Are you the daughter of Bena-min Bena-min Brainard, deceased, and Nettie Sharp7" "Yea. Yes, I am." "Is your mother there? "She's busy in the kitchen just now. She'll be busy for half an hour. Who is this, please?" "This is Thomas Sharp. Your Uncle Tom." Nettie gasped. "Uncle Toml But but but you are dead!" The man's laugh had a hollow sound. "Not quite," he said. "But five years ago, up home In Maine, we got a registered package," pack-age," Nettie insisted, her voice shaking slightly. "It held four Brit-lsh Brit-lsh bonds, and his your passport stamped in Chinese and Russian, and a letter from Harbin, signed by Jerry Angus, saying that you had" The man laughed again, "Now, Nettie, don't be so upset by this! Anything may happen In the Far East. Besides, I left home twenty-five twenty-five years ago. Before you were born." "Well," said Nettie swallowing. "Now don't say anything to your mother. I want to speak to you alone. I'll be right over." He hung up. The light seemed to flood back into the deserted tea room. "Heavens above!" Nettle said aloud. "Uncle Toml Alive! Alive, after all! What ever shall I say to him? Why does he want to talk to me alone? Why, it's like having hav-ing a visit from from a ghost!" Across the street, her mortal enemies, ene-mies, the two quick lunch places, with their neon signs and their bargains bar-gains in coffee and doughnuts, now beoame friends for once. They assured as-sured her that she was not in some timeless world of the spirit Instead, she was in the bustling world of today, to-day, where a girl of twenty-two, who loves a young doctor way back in her home town, is glad to stand by her ailing mother in New York, and try to make a tea room pay in a section where there Is no room for tea rooms. "Uncle Tom!" Nettie said again. All she could remember of him was that he was a black sheep, or something some-thing worse. Her own father, Bena-min Bena-min Brainard, never would permit his name to be spoken. This was because, over twenty-five years ago, Tom Sharp nearly had broken off Benamin Brainard s engagement to Nettie's mother. Tom Sharp had brought home some ruffian' named Jerry Angus, and had introduced him to his sis ter, Nettie, at a time when her fiance, Benamin Brainard, was out of town on business Nettie Sharp, then a girl of seventeen, had found Jerry Angus, the irresponsible wastrel, wast-rel, more enchanting than her businesslike busi-nesslike and absent fiance. Her parents par-ents ended that romance, but not before Jerry Angus and Nettie Sharp pledged eternal devotion in a secret meeting arranged by the black sheep Tom Sharp. It was t heartbreaking farewell. Jerry Angus and Tom Sharp left together to hunt gold in Alaska, and after that adventured in the Far East. Young Nettie Sharp married Benamin Brainard after all, and had one child, Nettie, before Benamin Bena-min Brainard died. He told me about the operation your mother needs, which requires money. He told me more, Nettie. Something about himself. But that was confidential." Nettie's heart stopped beating. Was it some other girl? "What did he tell you?" she cried. "Never mind. But, look, Nettie. This cash came from smuggling arms in a good cause. Let it do some good!" He laid a brown envelope in Nettle's Net-tle's palm. His hand, she noticed, was weathered, and had on its back a large strawberry birthmark. "But, Uncle Tom!" she protested. "Now, now!" He got up. "Of course you wouldn't take ten thou sand dollars from Just anybody. ill (JfclOSf hJunn Ctuakhi M.n y l ft f",V"-N. I f I I'll ' $ ' K . ' J ( O-l I'" x 1 IK , f f I : P.. . , - I - ' Zi.'.r- " I iif 'i i ......,,1 v " , 5 1 AY -s v. m r He laid a brown envelope in Nettie's palm, had on Its back a large strawberry birthmark. His hand, she noticed. Tom Sharp became an occasional, rambling letter from some unknown far Eastern place. Then, from Harbin, Har-bin, his passport and his legacy had come to his sister. Now Tom Sharp was alive again and hurrying to see his sister's daughter. Just then the front door opened. In stepped a bouncy, stocky, gray-haired gray-haired man. "Well, Nettie," he said heartily, "come sit by your Uncle Tom. Yes, you've got your mother's bright brown eyes." He led her to one of the yellow tables. "Yes, yes, my dear. No one likes to be visited by a ghost!" He roared with laughter. "It was poor Jerry Angus who played that Joke on me. Left me with no passport and no money. The crazy fool." He glanced toward the kitchen. "But I mustn't waste time like this. I found you by phoning the doctor in the old home town. The same name, but the son of the one I used to know. That's how time flies) . . . 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I 0 D El You've too much pride for that, I hope. But blood's thicker than water, wa-ter, child. Besides, if you and your mother must have a tea room, this will let you have one back home. . . . Take the advice of a wanderer,' Nettie. Marry. Settle down. Don't miss love when it comes by." He kissed her roughly on the mouth. Then he was gone, leaving Nettie feeling that this visit, from one mourned as dead, simply could never have happened. The kitchen door opened. Nettie's mother came in. "How can I begin to tell her?" Nettie thought. "I couldn't hear what that man was saying." Her mother was talking. talk-ing. "But his voice seemed to be one I had heard as a girl. I kept expecting ex-pecting you to call me, Nettie. I wondered if I would, know anyone I, hadn't seen for so long. Like your Uncle Tem; well, I suppose I would know him." She sat down and picked up a fork. "As for Jerry Angus," she went on, "the boy who wanted to marry me, years ago, I would know him anywhere. He had a strawberry birthmark on the back of his left hand." She cut off a bit of lettuce. "Why are you suddenly looking so happy, Nettie? Do stop mooning, dear, and bring your mother her tea." j if vmi ' ' tit t' ''. WATCH WHAT TOUR FACE SAYS Probably it isn't right, but It certainly cer-tainly is human nature to pass Judgment Judg-ment upon every stranger within a few seconds after you are introduced. intro-duced. Later you often-times have to reverse your judgment That doesn't keep you from going ahead and judging everyone you meet Some of the men or women you meet win your heart immediately, even before they say a word. This they do by the expression on their faces. Others win you only after days or hours or weeks of association, associa-tion, which causes you to overlook their dead-pan expression and recognize rec-ognize their worth. The faces we like, the faces of personality, are beautifully described de-scribed by Rosamond Lehmann in her novei "The Weather in the Streets." One of Miss Lehmann's characters says to a friend: "I like what what breaks out behind be-hind the features and is suddenly there and gone again. I like a face to warm up and expand, and collapse col-lapse and be different every night and from every angle . . . and not be above looking ugly or comic sometimes." In other words, what this woman liked and what others like in a face is life, expression, vitality, anima tion. We all like faces that betray the emotions that go on behind them rather than the dull, color- i less, cold, unresponsive faces. We ' want to know that there is friend ship behind the faces we see. Study the expression on your face. If it isn't what you think it ought to be, do what Napoleon did, what Cleopatra did. Practice facial expression ex-pression until you develop this important im-portant outward evidence of personality person-ality into a great and enduring asset & . .V. W . VAC"..; .r ...'.if 4 1flO- ; y 1f A Serve Turkey Golden Brown and Juicy! (See Recipes Below) Thanksgiving Tips . As the days bring with them that cooler-than-fall feeling, as the frost gathers lightly on the pumpkin, we instinctively know it's time to talk of turkey and Thanksgiving. If families gather at this season, as is the time-honored custom, you'll want a re gal bird that's done to fork-tenderness, besides being golden brown and juicy. Around the bird, you'll want to assemble as-semble those foods that complement it best-snow-white onions with a bland cream sauce to mask their sharp ness, crisp green brussels sprouts, savory with stock and bread crumbs, and sweet potatoes, of course! To prepare the bird, follow these three steps to achieving the feast: Stuffing, trussing and roasting. Prune Dressing. (For 10-pound turkey) 3 cupsjcooked prunes 1 smas grated onion 1 cup finely chopped celery -Z cnps fried bread crumbs 1 cup prune juice V cup chopped pecans, If desired 1 teaspoon nutmeg Salt and pepper Wash and soak the prunes. Cook them in water in which they were soaked, until tender. Cool, remove pits and ; chop. Fry onion and cel ery in two tablespoons of fat until soft. Mix thoroughly with fried bread crumbs, prunes, prune juice, pecans and seasonings. Season the neck and body cavity of the bird lightly. Fill neck with dressing and skewer the neck skin to the back. Bring wing tips onto back. Fill body cavity with dress ing, but do not pack it tightly. Skewer or fasten opening to hold in the dressing. Tie leg ends down to the tail. To roast the bird fust grease the skin with melted or softened fat. Place the bird on a rack, breast down, in a shallow shal-low pan which is open. If the bird does not have a generous layer of fat cover with a fat moistened cloth that is large enough to go over the top and sides. Roast in preheated oven set at proper temperature. An 8 to 10 pound bird is set in a 325 degree oven for 3 to 3 hours. A turkey four pounds heavier re quires the same temperature oven but is allowed four hours longer to cook. For birds larger than 14 pounds use a 300 degree oven and add Vt hour of cooking time for each four pounds. A 20-pound bird, for example, will take five to six hours to roast Do not add water or cover pan while roasting. If drippings burn. the oven is too hot If the cloth ! solved covering the bird dries during cook ing, remoisten from fat at bottom of pan. Turn bird breast up when about done. Remove cloth if more browning is desired. Test for doneness when meat feels soft This is done by pressing the thickest part of the drumstick with fingers. The leg Joint also should move readily when turkey is done. Thanksgiving Menu Cream of Mushroom Soup Roast Turkey Prune Dressing Sweet Potatoes Creamed Onions Brussels Sprouts Cranberry Sherbet Olives Celery Mixed Pickles Hot Rolls Chiffon Pumpkin Pie Mints Beverage Recipes given. LYNN SAYS: Try These Tips for Cold Weather Cooking Ever use gingerbread as bre&d? It makes the perfect bread for dried fruit sandwiches. Try cream cheese for the spread in place of butter if you want a special treat Those apple pies you can't resist will be more so if you roll some cheese into the crust And don't foi-get foi-get to brush the tops of the crust with milk if you want that specia golden brown color. Savory Brussels Sprouts. Cook three pounds of carefully washed brussels sprouts until done in salted water. Drain and place In saucepan over low flame with two tablespoons of melted butter, tossing until all are coated. Pour in V cup strong chicken stock, season with salt and pepper. Place in serv Ing dish and cover with cup of coarsely rolled bread crumbs which have been browned in butter, Sweet Potatoes. (Serves 6) 6 medium sweet potatoes cup brown sugar 2 tablespoons butter or substitute teaspoon nutmeg Y teaspoon cinnamon 1 cup water cup sliced brazil nuts Boil sweet potatoes until almost tender; peel and cut In half. Place in shallow baking dish. Combine brown sugar, butter, spices and water. Bring -to a boil. Pour over potatoes; sprinkle with brazil nuts, Bake in a moderate oven (375 de grees) for 30 minutes or cook In a heavy skillet on top of the stove, basting frequently. Cranberry Sherbet. ' t cups sugar 2 cups water 1 quart cranberries Juice of 1 lemons Juice of M orange Make a syrup of the sugar and water, cooking five minutes after it starts to boiL Add the cranberries and cook until clear, then run all this through a fine sieve. Cool and add the fruit juices. Freeze in refrigerator re-frigerator trays. This may be made the day before using. Cbiffon Pumpkin Pie. (Makes 9-inch pie) 1 tablespoon unflavored gelatin Y cup cold water 1!4 teaspoons cinnamon Ya teaspoon ginger M teaspoon nutmeg 1 teaspoon salt M cup brown sugar cup milk 2 cups cooked pumpkin W cup whipping cream H teaspoon vanilla 1 9-inch crust Soften the gelatin in water. Add spices, salt sugar and milk to pumpKin. riace in double boiler I, . ', ' "' ana neat to boiling boil-ing point Remove Re-move from heat add gelatin and stir until dis- When cold fold In whiDDed cream and vanilla. Pour into crust and chill. Sprinkle with crumbs from two graham crackers. Crust: To 12 finely rolled graham crackers, add, 2 tablespoons of sugar and y4 cup melted butter or substi-tute. substi-tute. Press in an even layer against sides and bottom of a nine-inch pie plate. Released by WNU feature. Drop a few cubes or slices of car-rots car-rots into fish chowder. It adds color as well as flavor. Watermelon rind. gpice(L of course is a nice appetizer when wrapped in bacon and broiled. Cook your cereals with a bit of molasses for extra special flavor This also helps add iron to the diet Have you ever tried creamed dned beef on fluffy baked potatoes? It makes a nice supper on busy wash day,. Add . few peM tor cote if you're so inclined. An Appealing rocL fa III T u il. li.'llll 8235 12-20 THERE is plenty of eye-catching detail in the button trim on this smart-fitting dress. Make it with your favorite sleeve length and it will be ready for all occasions. or Pattern N . . H, 18, 20. Size 14". "KB. J 1 i SEWING CIRCLEiS pattern desired. tt fc' "T Ii-aiLcra ho.. j Name TT5 ' 1 I SDsGndirl r. UQHQf Is Ec5; Mixed ct He To get quiclTaaTSti. from coughs due tod recipe in your kitcheV you 11 never be without C First make a syruD h, cups granulated sugar .nn ' water a few momenSS?llr A child coula do tT: needed. Or you can usi liquid honey, instead. Then get 2 ounce, 0 any druggist. This ta i mpound m-pound of proven ingrediZ centrated form. wen?ku Quick action on tnrofe irritations. vmi mm uur syrun. Th full pint of 6Plerlidm.5; get about four times uV i" ""s. i on can feel h t "j means bui- loosens the phlegm, sootha' tated membranes, and eases-ness. eases-ness. Thus it makes breath and leU you sleep. Money r if not pleased in J.: Pinex Is Swift Ao;J COMPTOMETEIl OPERATORS WASTES The manufacturer of th Comptometer offeri a ahort, inexpemirt Cobm course. Morning, afternoon, or- evening elassei. Graduates nv trtt ht placement service thro anr of -ur 145 schoolf. Schools located hi ill J, cities. Positions available at good salaries. Be a Comptometer openS COMPTOMETER SCHOOL (Only authorized Comptometer School in Utah) 10 West First South Room 422 Salt Lakt Citric Sealed Power Ring Sets restore hcrseps 2. When vou notice vmir par tor is beeinnine to smnlrr , 'W. here's what to dcr : Have the eneis -A z i it: . m . ' uuutu, ujBLiiunig new oealed Piston Rings. 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