Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-08-29
ors-one was Henry Rollins ard the other
was Bradford BinEleyw

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ors-one was Henry Rollins aid the other
was Bradford BinEley."
So
smile fiickered and faded on his lips
She refused the hand of Bradford
Bingley. and he left Hosterton vowing
revenge. Now, Mr.. Bingley, Aunt Lilton
told me all about this the very day YOU
came here. and we have come to the con-
ciusion that your idea TO own the town
and TO force payment OF those bonds was
part OF your plan to pay back Drusila
Moore
But that Bradford Rinsley." he urged.
REFRESHING smile. would be an older
man than 1. L am, you know. only
Bradford Binsley-'that Bradford Bins
ley. as you call him. was Ave years
younger than my mother: His love for
her wasawas-'cslf love- Aunt Nlton
calls 1t. Besides. there are such things a.
hair dyes and all that
Now BinEley began laughing. He laugh
ed until the tears rolled down his cheeks.
and all the while Drusilla stared 1t him
himself he said.
Listen. Bradford Binsiey was my
uncle. l had forgotten that once he lived
here. Probably he never spoke Of It, for
NAS OoSohS tIldl you nave OutllQS0. lie
married early In life. and he made money.
He died when I was twenty-five years
old had been named for him. For sew
eral years before his death he made his
nome IN California. and he left me one
vested IN the bonds Of Hosterton: and
tried to make living practicing law The
hundred thousand was, and is, practical
~ All OF my fortune. That is why was
SO determined to get 1t back
This time she weDt.
knew II wasn't true, what Aunt Lii
ton said. she sobbed. dropping her head
upon her arm. which rested on the back
OF the divan. And Bradford BinaIey.
With twitching OF the lips wa.ch may
have been emotion and may have peen
merriment. came over to her and patted
her cheek-that wonderfully pink cheek,
whereof mention has been made-and nv
and by smiles chased the tears away. and
Bingley was stumbling through q oues-
ton and she. rosy with a lovely embar-
rassment. was faltering out a Yes
~ city ty. Treasurer sa.1s Ltlton slapped Bingley
proud he was going to have such a
nephew. Mrs. Lilton kissed he pair OF
them and declared that II was perfectly
lovely. for here were Bradford and Dru-
silla reunited
But" said Lilton. nudsing Bingley in
the ribs. you don't own the town any
longer. remember
No" ginsley asserted. II own the
But there are times when one arm may
encircle the whole world.
used. Flavor the rich strip with ginger
and lemon. and there should be plenty
OF the strip. as 1t serves 40 . sauce for
the rice When ready to serve. the rice
almost frozen, is put on a low dish and
surrounded by the hot pears over fhe
rice and the fruit pour the rich strip,
which like the pears Is to be hot.
Another variation OF this same dish
Is to cook the rice and chill. as before
Have ready whole stewed pears that
have had their cores removed and the
cavity filled with chopped preserved
ginger to which has been added q little
orange or lemon Juice.
Arrange the mold OF rice in the cen
ter Of dish group the pears about 1t
and garnish with csndisd ginger and
whipped cream.
Sweet Picked Pears
Take ten pounds Bartlett pears not
quite ripe or the same amount seckel
pears. wipe and remove the blossom
end. leaving on the stems. Cook in boil
ing water until tender but not broken
Take out the pears and strain the water.
Add TO one quart Of this water a quart
Of vinegar. five pounds sugar and naif
cup whole cloves. allspice. cassia buds
anu StlCh Cl1lIdI1lOn, Hl4eO- E5C8fQ mail
an hour. add the pears and As soon as
scalded through again remove and pack
in glass Jars. Cook the strip little long
err until there lis just enough to cover
the fruit, pour over and seal at once.
Preserved Pears.
Peel, core and halve, IL large, six
pounds Of pears. dropping into cold water
as fast as peeled, to keep from discolor-
ing. Put In the preserving kettle four
pounds sugar. two cups water. the Juice
Of two lemons and thin yellow rind Of
one cut I'm strips and an ounce OF ginger
root. Boil together half an hour. then
drop the pears in the strip a few at a
time and cook about fifteen minutes
until tender. Take UP the pears. put In
sterilized glass can. using a spoon to ar
range them attractively. Put In another
quantity OF pears cooked In the same
way. When all the pears have been
cooked tender boil the strip until thick
ened, pour over the pears and seal.
Canned Pears.
Peel. halve and drop In cold water.
II the pears are mellow and ripe they
will need no preliminary cooking. If
hard they should be steamed or cooked
in water TO ver-until tender enough
to be easily pierced with fork. For
eight quarts Of the pears allow one quart
sugar and three quarts OF water. using
the water in which the fruit has been
cooked Put a layer Of the fruit In the
preserving kettle, cover with the hot
strip and cook ive or ten minutes until
thoroughly scalded through. Then put
into jars and seal Immediately.
Picked Apples, Peaches and Pears.
good mixed pickle is made by COM
bining the three different kinds Of fruit.
Rub the down of the peaches on a
coarse cloth. peel the pears II the skin
is tough otherwise simply remove the
blossom end) and peel the apples leaving
the stems on. Stick a couple Of cloves
in each apple. pear and peach. For six
pounds fruit allow three of sugar. a pint
strong vinegar. four dozen cloves and two
dozen cassia buds. Cook the strip If
teen minutes. skim we'll and put in the
fruit Cook until tender. then pack in
glass or stone jars and seal.
For this excellent French marmalade
use equal weights grapes and pears. Cook
the grapes alone at first In a little water
until soft and press through a colander.
Add the pears peeled, cored and sliced
and simmer and stir until thickened. Use
for the stirring wooden spoon or paddle