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Show ll,IIIIIM MILLARD COUNTY CHRONICLE, DELTA, UTAH i t c Xke- - l im ! FICTION GREAT GRAPE GLUE lU " Q By MARY K. CHEATHAM Vj j 3 Agnes was so thrilled over her new home that she didn't realize what j a menace the grape arbor would prove to her newly-foun- d happiness, 5; until it challenged her to the supreme test. liked to twit her about her conver-sations with the girls. "Why don't you use commercial pectin?" asked Lucille, when Agnes had confided her failure. "Then you can use the short-boi- l method, and it's practically "Because Greg's Mom doesn't," Agnes answered crossly. "It's got to be the long-bo- method or noth-ing." "Fiddlesticks," concluded Lucille. "Buy the pectin, and come to the card club tomorrow afternoon." But Agnes shook her head stub-bornly. "No old grape jelly," she said, "is going to stand in the way of my wedded bliss." She went at it again the next morning with great determination. This time, she was careful not to overcook the boiling mass. Jubi-lantly, she poured it into the glasses. "There," she thought, setting it to Back and forth, Agnes gazed, from picture to spoon, from spoon to pic-ture, until both seemed to blend into one. At this point, she thought the mixture had neared the jellying stage, but her eyes ached so from their intentness, she was no longer certain whether two drops had really run off the spoon, or she had just imagined it. Better cook it a little longer, she thought, to be sure. Slightly after the time specified, she poured the jelly into the hot glasses. Not until then did she relax. Her nerves, she realized, had been pounding like trip hammers. As she tidied the kitchen, Agnes gazed with pride at the glasses on the utility cabinet. Her first jellyl It looked a trifle dark, but then . id y y r WHEN tney bouSht the house, ;. Agnes hadn't thought much about the grape arbor. She knew it , was there, of course, but it was , spring and the tendrills were just beginning to green out along the : back walk. Now, it was summer, and the vines were heavy with ' purple clusters. j "Boy Isn't that something?" said ! Greg, at breakfast. "Our own vine yard, right in our own back yard. And if there's one thing I like to eat, it's fresh, homemade grape i; jelly." Agnes felt a twinge of misgivings, but, even then, she failed to recog-'- i nize the arbor for what it was a menace to her marriage. "Guess I'll have to make some," she answered, with just a shade of doubt. 'Til go out and pick the grapes right after I get you off to work." "Fine," beamed Greg, swallow-ing the last of his coffee. "Mom al-ways makes it with pure grape juice and sugar. Better call her if you have any trouble." "Oh, I'll manage," answered Ag-nes, smiling with a great show of confidence. "After all, I learned to cook, didn't I?" "Sure did, Hon," agreed Greg, reaching for his hat. "Got to run along, now. Good luck with the jelly." They exchanged their usual st kiss, and Greg hurried out the front door. When the breakfast dishes were carefully cleared up, Agnes took a dishpan and approached the arbor. It was pleasant there. Working in the sunshine, to the busy humming of bees, she felt the lightness come back into her heart. After all, any-body could learn to make jelly. Dew lay heavily upon the purple globules, as she placed them, bunch by bunch, in the dishpan. She breathed deep of their winey fragrance, and smiled in her new sense of ownership. "Making jelly?" called her neigh-bor, across the back fence. "Those grapes always did make the best jelly!" "Going to try it," Agnes called back. "I've never made any before, but I have a good cookbook, and I think I can do it all right." "It's easy," said the neighbor. "I never bother with a cookbook, my-self." Agnes took her grapes into the kitchen and began washing and sort-ing them at the sink. When they were ready, she put them into a saucepan and crushed them slightly, as it said in the cookbook. She added a small amount of water and brought them to a slow boil, letting them cook gently until the juice had run out Straining the juice through a cloth was a messy business, but easy enough, as she remembered having seen her mother do it at home. "I wonder," she thought, "why I didn't pay more attention to She brought out the little glasses and sterilized them until they were crystal bright. In the grip of a quiv-ering excitement, she measured the juice and sugar. Now came the frightening part. Tensely, she propped the cookbook within view, while bringing the juice to a vigor-ous boil. She added the sugar and stirred carefully until it had dis-solved. She studied the jelly test pictures until her eyes ached. One picture showed the jelly dripping from the spoon in two drops, the other, two drops running together and leaving the spoon in one flake. The important thing was to know just when this took place. "Greg!" she cried. "See if your folks would like to come over to dinner. We'll have crispy little biscuits, and " grapes were dark, naturally. She had a good dinner waiting for Greg when he came from work. "I thought we might try a little for dessert," she suggested, bring-ing out one of the glasses. "That's right," Greg recalled hap-pily. "Grape jelly!" He plunged a spoon enthusiastically into the glass. He pulled hard. "Great grape glue!" he cried, "what have we here?" Agnes stared, astonished, at the gooey blob on the spoon. Fine, sticky threads trailed behind it from the glass, like fronds of cotton candy. She blinked back the tears, just in time, and changed her ex-clamation to a laugh. If only she had thought to try it first! "Perhaps," she suggested, "we could spread it on paper to catch flies." NE of the tears spilled over the ' edge of her laugh, and Greg caught her to him. "Never mind," he soothed. "It tastes good, any-how." He kissed her, and they both nibbled at the spoon, like two chil-dren sharing a lollypop. "When you try it tomorrow," he mistakenly continued, "Mom can tell you what you did wrong." Agnes pulled stiffly away, and be-gan stacking dishes. She shoved the jelly glasses viciously out of sight, and went around the rest of the eve-ning feeling vaguely irritated at Greg. Ensconsed behind the eve-ning paper, he appeared not to no-tice. He even failed to notice when Lucille called, though he usually cool. "Just let my fine Gregory find fault with that! " She put on her frilliest apron, and smiled at Greg over the dinnertable. This time, when he plunged his spoon into the glass, he did not have to pull. The jelly trickled off the spoon in a ruby stream. Greg grinned, uncertainly. "Won-derful stuff for pancakes," he said. With great restraint, Agnes checked the most amazing desire to throw something. After all, it wasn't Greg's fault he had a stupid wife! She sighed, wearily, but that eve-ning, too, had a defensive overcast. Unmollified, she accepted the unex-pressed apology in Greg's goodnight kiss. "Honey," he said, "you know I don't care a hoot about those old grapes." The following day was hot, but Agnes doubled her hours at the kitchen stove. The warmer she be-came, the greater grew her resent-ment. "Why," she asked herself, "did we ever have to buy a house with an old grape arbor!" Batch after batch she cooked, alternating between syrup and gum. Somehow, she just couldn't get it right. Grimly, she poured the last sticky mess into the glasses. Not waiting to clear the kitchen, she marched upstairs and threw herself across the bed. "Only a silly bride," she said, "would cry over not being able to make jelly." But the tears soaked into the pillow all the same and, discouraged and exhausted, she fell asleep. She awoke with a start at Greg's touch on her shoulder. Late after-noon shadows lay across the floor. She jumped up, guiltily, but Greg pushed her gently back against the pillows. "I'm home early," he said. "Re-lax, poor kid. You're all tired out." "I knew you could do it," he add-ed, and Agnes became aware, for the first time, that he had something in his hand. He was taking huge bites from a piece of bread and but-ter and yes, something else, gleam-ing in jeweled beauty upon the yel-low surface. "That last batch," mumbled Greg, with his mouth full, "has jelled." Agnes leaped out of bed, her face ablaze with excitement. "Greg!" she cried. "See if your folks would like to come over to din-ner. We'll have crispy little bis-cuits, and " she reached out and touched the quivering rubies with a reverent finger, "Great Grape Glue!" she breathed, rapturously, "Jellyl" Soup Makes an Easy Supper! (See Recipes Below.) Menu Short-Cur- s THERE'S shopping, cleaning, baking, decorating, wrapping Christmas prese-nts and a hun-dred other things to do these days before Christmas. Where does one LYNN CHAMBERS' MENU Corn Chowder Toasted Muffins Butter Jelly Grapefruit-Pineappl- e Salad Beverage Fig Pudding Cream Recipe given Corn Chowder (Serves 6) 4 cups diced potatoes 2 cups boiling water 1 2" square fat salt pork 1 large onion, sliced 1 No. 2 can kernel corn 1 quart milk 2 teaspoons salt teaspoon pepper Cut salt pork into cubes and brown in a large saucepan. Add onion and cook until tender. Add diced potatoes and water; cover and cook until potatoes are tender. Add corn, milk and seasonings. Heat and serve garnished with a sprinkling of paprika. Leftover meats are put to good use in these casseroles which will make easy work for you on these busy days before the holidays. Noodles Neapolitan (Serves 6) Vi pound noodles, cooked 2 cups slivered chicken or ham 1 cup milk or cream 2 eggs 1 cup buttered bread or cracker crumbs After noodles are cooked in boiling, salted water, rinse and find time to plan and make meals? Now is an excellent time to put menu short-cut- s into operation. Plan to serve soups often, not as a first course, but as a main dish. Serve those casseroles, too, that whip together in no time and bake in half an hour or so without any watching or further attention. Have foods that are hearty, and make certain there's enough for seconds or thirds because the fam-ily will be hungry now that appe-tites have been sharpened by cold weather. HERE ARE some excellent soups which can easily take the place of a main dish at dinner. Navy Bean Soup (Serves 6) VA caps dried pea beans 2 quarts cold water ' , Lamb bones 2 tablespoons salt 1 clove of garlic, peeled 8 to 10 peppercorns 1 bay leaf 4 sprigs parsley 'A cup minced onion teaspoon pepper teaspoon marjoram 2 cups canned tomatoes Pick over beans, then wash and soak in cold water overnight. Drain; measure liquid from beans and add enough to make two quarts. Add to beans with lamb bones and salt. Tie next six ingredients in a cloth bag and add to water and bones. Cover, bring to a boil, then simmer for four hours until beans are tender. Remove bones and spice bag, then strain soup. Mash beans. Add any pieces of meat which cling to bones and the to-matoes. Reheat and serve hot. SOUPS take long to cook, but, of course, need little watching, and thus they are such time-saver- s to have for meals. Here's another de-licious, hearty soup: Oxtail Soup (Serves 12) l'i pounds lean beef 2 oxtails, split 5 quarts cold water 1 tablespoon salt 1 large onion, diced Y. cup celery root, diced 1 tablespoon chopped parsley 2 tablespoons fat 2 tablespoons flour 3 carrots, diced Cut oxtail into small pieces and fry lightly in fat. Cube the beef and drain them. Into a d dish, place layers of noodles, then s meat and repeat j until all are used. J Beat eggs, add milk, and pour over noodles and meat. Top with crumbs. Bake in a moderate oven for 0 minutes or until browned on top. THE FRUIT puddings mentioned earlier need take no longer to make than the main dishes for the meal. Both of these recipes for desserts are nourishing and will be well re-ceived. Fig Pudding (Serves 6) 2 eggs, beaten 1 cup sugar 3 tablespoons flour 1 teaspoon baking powder 1 cup walnuts, chopped 1 cup figs, chopped Beat eggs until light, then add sugar, sifted flour and remaining ingredients. Stir well and bake in a buttered casserole dish in a slow oven for 25 minutes. Apricot Whip ' (Serves 6) pound dried apricots , H cup sugar Whites of 5 eggs teaspoon lemon juice Pick over and wash fruit. Cook in water, just enough to cover, until soft. Remove stones and put through strainer. Add sugar and cook five minutes. Beat egg whites until stiff and fold in fruit. Heap lightly in a buttered baking dish and bake in a slow oven 35 minutes. Serve with custard sauce or cream. Released by WNU Features. add with oxtail to water and salt. Place in large kettle, cover and let cook slowly) for about four j hours. Add vege- - tables and cook for one hour longer, or until stock is reduced by half. Strain. Heat fat in skillet, add flour and brown slowly. Add one cup of the soup and then stir into re-maining stock. LYNN SAYS: Now's the Time to Get Beady for the Holidays If you're buying fresh flowers, lengthen their life by spraying liquid wax on them. Be sure the leaves and petals are free from water be-fore waxing. Broken bits of cookies, rolled fine, should be kept in jars so they will be ready at a moment's notice to be rolled into a crust for pie. Use one of the ready-mi- x puddings for the filling and top with whipped cream or meringue NEEDLEWORK PATTERNS Gay Apron Has Circular Skirt Crocheted Motif Vrize Winner ifttilii! SSlSj! A1 4 Lacy Tablecloth ' I TmS lovely five-inc- h motif can J"t V be used for a lacy tablecloth, bedspread or as a long runner as pictured. Crochet it in white or Kitchen Apron ecru cotton- - Its a des'gn that has AWONDERFULideaforakitch- - en or your own tieTonSe- bTj - pw apron wardrobe This handsome circular skirt apron is so easy to To obtain complete crocheting insi. make and does a good job of pro- - Hons, stitch illustrations and lull di'. tectine Drettv dresses Gav color- - Pr!ze, Rurm (Pattern No. 5354) send 20 cents in coin, YOUR NAME ful tulips are embroidered in address and pattern number. simple cross stitch. I . . SEWING CIRCLE NEEDLEWORK 530 South Wells St. Chicago 7, To obtain hot iron transfer for embrold- - N Enclose 20 cents for pattern. ery design, tissue pattern for medium ' Bize, instructions for embroid- - Name ering and sewing apron (Pattern No. 5798) ' send 20 cents in coin, YOUR NAME, Address ADDRESS and PATTERN NUMBER. I tTSiTrflt MISERIES Into upper bron- - chest chial tubes with ''"S soothing medicinal vapors. 'oron At bedtime rub throat and back with Vicks VaP Relief-bringin- g action S instantly ... 2 mys at And it keeps up this spew; Penetrating - Stimulate" tion for hours ttf in the night to Tfbring relief. VapoR"' "ROBISCE SCOKiL'G"? TAen ask him about SAKO, the safer cigarette with i " Ijj b i' I Sano's scientific process cuts nico- - ev''v'y f j tine content to half that of ordinary (ifviii ' cigarettes. Yet skillful blending TtCji Jste3n 0 , makes every puff a pleasure. 7 J I FLEMINO-HAI- TOBACCO CO. INCN.Y. f8V"')v f -' I AMragtbascaoncontinuinirusuofvopulaTbrantlM v'xm ' J 0US DOCTOR KNOWS MOOT SANOCIGAUmS StffoftJ Jf 7rrr" - Super-tast-y Gro-Pu- p, ttag &Z$Jl I GRO-PU- P V r Jrr3Ttfiftlfa CONTAINS ABOUT --iCS yli) id P ASMUCHF0OP 1" - Vjji. jiS Pop Goto GPA'jMjJ ' A quiz with answers offering ? I ?? ifJ&T$&fl a informationonvarioussubiects! 6. Yes, from 10 to 25 per cent more. 7. Corn.. 8. Goats carry their tails up, sheep carry theirs down. 9. About one hundredth of s second. 10. Almost always. In the te-mperate zones its direction is from the West to the East. 1. What fabulous lost body of land will soon be searched for by radar? 2. How many descendants of the Mayflower colonists are there in this country? 3. Which ball game has the highest forfeit score? 4. Was Abraham Lincoln the only President of the U. S. born in a log cabin? 5. What is a bird's tempera-ture? 6. Will a cow give more milk if she is milked three times a day instead of two? 7. What is the biggest crop in the U. S.? 8. Is there a sure way to tell sheep from goats? 9. How long does it take to feel a pin prick in your finger? 10. Does the weather always travel in a given direction? The Answers 1. The legendary continent of Atlantis. 2. About 61 million. 3. Baseball. The score of a for-feited baseball game is 4. No, there were six others: Jackson, Polk, Buchanan, Gar-- , field, Arthur and Harding. 5. From 104 to 110 degrees Fahrenheit. Mk'Mil11 is a garment d if rightly worn l4kWM3MS I Will be as radiant as the sun at dawa : vlfA31f v It is a splendid cloak that will adorn Ml ,SbSje-- . The plainest one who gladly puts it on. jtf-j TWP It will be pierced with some Strange inward light S x ncanescent burning that will glow .s y ;a v)MC" As if a lamp were carried in the night j1 .S- iV'vX Wherever they, who don that armour, go. ' ' w4 1 V !' ' 1 r'en 'et 05 put it on and walk the lands ::; V s3&$$Xl To help illuminate earth's darkened ways: V T N jf ur ace3 'ow'nS torches in our hands, j i Y """""""V Before our feet the rays v. J r Wlvi. "j Of hope and gladness, that the world may see The Ho')r Spirit's luminosity. Lrr-,--T---- T ,r,J 4jyXj pGrace Noll Crowell Clay Poem Translation A poem inscribed on clay tablets about 1750 B. C, which tells in lofty language of a political "congress" held about 5,000 years ago in Erech, a city in ancient Sumer, has been translated by Dr. Samuel Noah Kramer, Clark research' professor of Assyriology and curator of the tablet collection of the University of Pennsylvania museum. The as-sembly, according to Dr. Kramer's translation of the inscriptions found on six tablets and fragments, con-vened while the hero Gilgamesh was king of Erech to make a deci-sion on an issue of war or peace. Sur.ier corresponds roughly to the southern half of modern Iraq. If you're making several different kinds of cookies, label their tins and jars so you can find each kind when you want them. Crisp cookies should not be stored with soft ones or they will' become soggy. Jars of cheese kept on hand will be put to work easily, satisfying a horde of hungry guests who just drop in for a visit. One fruit gelatin salad and one molded vegetable salad are good to have on hand for holiday week-ends for unexpected guests. |