The Shiner Gazette (Shiner, Tex.), Vol. 52, No. 20, Ed. 1 Thursday, May 16, 1946 Page: 3 of 8
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SHINER GAZETTE, SHINER, TEXAS
by
GWEN
BRISTOW
4
THE STORY THUS FAR: Spratt Her-
long, motion picture producer, /"met and
married Elizabeth, whose first husband,
Arthur Kittredge, was reported killed in
World War I, but who later, unrecog-
nized, went to work for Spratt under the
name of Kessler. Dick, 17-year-old son
of the Herlongs, enlisted in the Marines.
He was convinced that he had a job
that must be done. After they saw him
off, Elizabeth, recognizing Kessler as Ar-
thur, told him about it. He denied that
he was her former husband and told
her that unless she forgot it, he would go
away. He forbade her to say anything
to her husband. He called it an illusion
and tried to convince her that she was
wrong.
CHAPTER XXI
“That you will not trouble your
husband with this. For it would
trouble him, more than you can
imagine in your present state. He’ll
be here in a few minutes. Your first
impulse will be to blurt out words
that tomorrow morning you’d give
half your life to take back. Will
you promise?”
She did not answer, and he added,
“If you don’t promise, I’ll leave
Beverly Hills tonight. I will not be
the means of wrecking your peace
or his.”
“Yes,” she said faintly, “I prom-
ise that. But you haven’t convinced
me. Everything you’ve said—I
know you.”
The maid came in, bringing or-
ange juice and the morning paper.
“Why didn’t anybody wake me?”
Elizabeth asked.
“Mr. Herlong said not to. He said
you were tired.”
Spratt had left her a note, scrib-
bled in pencil across a sheet of stu-
dio stationery. “Elizabeth — Glad
you’re getting a long sleep. I told
W Cherry and Brian to go on to school
without bothering you. I have to
leave now, will ring you later if
anything turns up, otherwise will see
you tonight. All well. Chin up, the
war news looks pretty good this
morning, anyway nothing lasts for-
ever. I love you, thought I’d re-
mind you in case I hadn’t mentioned
it lately. Spratt.”
She got up and went to her tele-
phone. Apparently he had been wait-
ing for her call, for he answered
the phone himself. When she told
him who she was he said, “Yes,"
Mrs. Herlong?” and waited expect-
^antly.
“First,” said Elizabeth, “I want
to apologize for my startling behav-
ior last night.”
“Then you do know this morning,”
he asked eagerly, “that you were
mistaken?”
“I don’t know that, not yet. But
Bt least this morning I can promise
you to behave like an intelligent
adult. You told me I could see you
today. May I come over?”
,v “Certainly.”
“Now?”
“Whenever you like.”
“Thank you.”
Kessler’s housekeeper told her he
was waiting for her in his study.
Elizabeth went in and shut the door
behind her. Kessler had been sit-
ting before his typewriter, with
sheets of manuscript around him.
For an instant she wondered if he
had been working, or if he had set
the stage to make it look as if he
found this so unimportant that he
could go on with his work without
interruption. But she .thought of that
only an instant. As she came in
Kessler put his hand on his cane
and stood up. Their eyes met, and
Elizabeth said,
“I came here this morning to see
I was right or wrong in what I
said to you last night. I was right.”
Kessler drew in a quick breath,
without answering. Elizabeth came
nearer and sat down. Holding her
handbag in her lap, she leaned back
to look up at him.
“She said, “I have not been drink-
ing and I am not hysterical. I had
nine hours’ sleep, and when I woke
up my impression of last night
seemed like a mistake based on a
chance resemblance. It was not a
mistake.” She smiled at him, plead-
ingly. “Arthur, let’s face this and
talk about it.”
“I’ll talk about it as long as you
like,” he answered her, and as he
spoke he smiled too, as though sorry
Sor her. “But it’s not true, Mrs.
Herlong.”
• But Elizabeth continued, “You
have a scar on your arm where you
J were burnt by a splash of boiling
chocolate one night when I was mak-
ing fudge. You have another scar
on your right knee, made when you
and*I were practicing fancy dives
and jfou hit the edge of the pool.”
Kessler sat down, and moved a
pencil that was about to fall off the
edge of his table. “I have so many
scars,” he said, “that no doubt you
j^eould find two that would fit those
you are talking about.” Then, sup-
porting himself on his cane, he
leaned toward her, and continued,
“Mrs. Herlong, my body is such an
accumulation of patches and make-
shifts that to prove or disprove my
likeness to any healthy man would
be very difficult. I didn’t grow this
beard to disguise my face, but to
cover some ugly lines on my chin
that would make me even harder to
look at than I am now. Yet you in-
'st I resemble your first husband.”
‘You are talking in abstractions,
tell you, I know.”
Kessler shook hii head.
Elizabeth shrank back into her
chair, away from him. “How can
you do this to me!” she exclaimed.
“Don’t you remember how I loved
you?”
For a moment she covered her
face with her hands. She did not
know how thankful he was for that
moment, when she did not see the
tightening of his eyes and lips that
even his grim self-control could not
prevent. She got out a handkerchief
and began twisting it between her
fingers, then carefully untwisted it
and folded it again. Her pause to
regain her own calmness had given
him time to regain his, and when he
spoke again his voice was steady.
“Now that Dick has gone to fight
for tomorrow’s world,” he said to
her, “it would be a catastrophe to
see his mother refusing to give up
her dependence on yesterday.”
Elizabeth started. “What on earth
do you mean?”
He spoke to her in a low, intensely
purposeful voice. “Mrs. Herlong,
not long ago your son sat where
you are sitting, defining in his own
mind the question before this gen-
\
“Don’t you remember how I loved
you?”
eration. At length he understood—I
like to think I helped him under-
stand—that he was living in one of
the periods when the advance of civ-
ilization seems to halt because of
forces that are trying to push it back
instead of letting it go ahead as it
was meant to do. He came to see
that his side was the right and ulti-
mately victorious side, because
those who fight to raise up the dead
past eventually destroy them-
selves.”
Elizabeth shook her head with a
puzzled frown. “I understand that,
but what has it got to do with me?
With us?”
“It has a great deal to do with you
and me. This battle between yes-
terday and tomorrow is only occa-
sionally an international affair. But
it’s going on all the time in our own
lives. Some of us refuse to let go
of what used to be. We cling to it
even when it is nothing • but dust
and dead leaves, instead of accept-
ing the fact that we’ve got to go
ahead in time whether we like it or
not.”
Elizabeth did not answer. But she
was listening to him, for he spoke
so earnestly that he made her lis-
ten.
“Sometimes it’s so obvious that a
child can see what they’re doing—
baldheaded grandfathers acting like
fools over young girls, women in
their fifties making themselves up
into ridiculous caricatures of ado-
lescence. Hasn’t it ever occurred to
you that they do this because they’ve
still got adolescent minds? They’ve
never developed to the point where
they can enjoy adult pleasures in
the company of adults, so they try
to imitate and associate with the
children whose equals they are. A
ripe mentality is an achievement.
It takes effort, and some people have
never made the effort. So instead
of growing up, they stay half-fin-
ished, and spend what ought to be
their most abundant years paying
their dancing partners and beauty
operators to tell them how young
they look. You’ve seen them, and
laughed at them.”
Elizabeth caught her breath in
protest. “But you were just telling
me I wasn’t like that. I’m not—
for heaven’s sake, I’m not going to
be a fat old woman who gets her
face lifted and goes starry-eyed over
a gigolo!” She laughed shortly at
the idea. “But even if I were, what
has this got to do with us now, to-
day, with what I came here to tell
you?”
“It has a great deal to do with it,
Mrs. Herlong,” Kessler insisted.
“You’re a charming woman, not be-
cause you’re sixteen but because you
aren’t. Genuine maturity has a gra-
cious poise that youth never has.
The charm of youth is In its phys-
ical freshness, but the charm of ma-
W.NV.
F6ATUR£S
turity is a flowering of the spirit.
Those others I was recalling to you,
they have no youth and no maturity
either. You have maturity, you
know how fine it is—don’t start to
be like. them. Don’t reach back
now!”
“I don’t understand you!” she ex-
claimed. “I want to know whether
or not you are Arthur Kittredge
come back from that German hos-
pital where they told me you had
died. What are you trying to tell
me?”
He answered her simply. “I am
trying to tell you that if you want
to believe I am Arthur Kittredge,
you can persuade yourself that I
am. You can make yourself see me
as a living reminder of a period of
your life that was very happy—that
perhaps has grown happier in your
recollection of it.”
“I didn’t come here;” retorted
Elizabeth, “to be advised whether
or not I should believe in fantasy
I came to be told the truth.”
“I am telling you the truth,” he
insisted. “The truth is that you can
stop living in the present if you want
to. You can reach back and demand
that the past be returned to you.
But it won’t be returned to you. You
won’t get back what you have lost,
you’ll only be destroying what you
have.
“For the past few months you
have found the present very hard to
take. You have been looking back
into a time when you' weren’t
aware of the demands life was going
to make on you. In those days every
minute was delightful for itself. You
had what you wanted and you didn’t
know you were going to have to pay
for it. You’ve personified that love-
ly thoughtlessness of youth in the
figure of the man who shared it with
you. You want it back—not Arthur,
but the young freedom Arthur sym-
bolized for jou.”
“Is that what I’ve been doing?”
“Yes,” he said, “it is.”
Elizabeth was silent. She felt as
if she had been accused of a sin,
and found just enough echo of guilt
in herself to be unable to speak in
her own defense.
“You can’t get it back, Mrs. Her-
long,” Kessler said gently. “But if
you keep trying, you will lose what
you have. And you have so much
to lose now, so much more than you
had twenty-five years ago.”
Elizabeth moved forward in her
chair, listening intently. The curi
ous sense of guilt had not left her.
“As for your first husband—”
Kessler began.
^‘Yes—what about him?”
“How old were you when you mar-
ried him?”
“Eighteen.” After she had spoken
she realized that her answer had
come as readily as though she had
never had any reason for believing
he knew this already.
“Eighteen!” Kessler repeated.
“What did you know then about lov-
ing a man?”
“I thought I knew a great deal,”
she retorted.
“Naturally you thought so. How
could you judge your feeling for him
except by the standard you had
then? But look at it now and see
what it was by the standard of love
you have today. A bright girlish
rapture. Beautiful, no doubt, but no
more than that.”
“But what else is a young girl’s
love? What else should it be?”
“Nothing else. That’s what I’m
trying to tell you. But what did you
lose when you lost Arthur? A lover
and a playmate. You had nothing
else to lose.”
Elizabeth drew back and stared
at him, almost angrily, resenting
what he said and fighting against
having to accept it. He wanted a
moment to give her time to get used
to it, and then went on.
“When we get older, and are
drawn into the depths of experience,
it is sometimes very tempting to
look back and regret the time when
we were skipping over the surface
without dreaming how thin it was.”
Elizabeth still did not answer. All
this was new to her, as relating to
herself. It was as though he were
accusing her of having been foolish
just when she thought she was be-
ing wise.
“When we do look back,” said
Kessler, “it means that just then we
are frightened at the challenge of
being adult.”
“I have been frightened,” she ac-
knowledged, still astonished at all
he was showing her. “You know
that.”
“What we forget in those mo-
ments, of course,” he went on, “is
that the profoundest joys, as well as
the greatest trials, are found in the
depths of experience. The happiness
of youth is a shallow merriment, it
can’t be anything else. But the hap-
piness of maturity, I mean real
mental and emotional maturity, is
strong and deeply rooted because it
comes of having tested this and that
until we have discovered the perma-
nent values. Cherry is heartbroken
if she goes to a party and isn’t
dressed like the others. Some wom-
en your age are too, because they’re
still judging life by Cherry’s stand-
ards, but you aren’t, because you
long ago outgrew letting yourself be
heartbroken over things that didn’t
matter. Mrs. Herlong,” he ex-
claimed earnestly, “you have gone
so far—don’t turn back now!”
(TO BE CONTINUED)
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Lemon Chiffon Sponge Cake—Fairy-Like Dessert
(See Recipe Below)
Dessert Tips
The one department in which we
always welcome new ideas is in the
dessert line. This
season it is no
different, and
! even more excit-
I ing.
First of all,
whipping cream
has returned to
the market, and we’re having great
fun using it. Bananas are seen at
the markets more frequently, and of
course, strawberries are just com-
ing in season plentifully.
Because of the warmer weather,
all of us are on the lookout for those
cool, cool desserts that just seem to
slip down our throats, leaving only
their delicate flavor to tease the ap-
petite. My advice to you is serve
light meals, well balanced, to be
sure, and then top them off with
a grand, brand-new dessert!
This first suggestion is tart but
smooth and pretty enough for com-
pany. If you don’t make the cake
yourself, buy one ready-made to
save time, sugar and energy.
Lemon Chiffon Sponge Cake.
(Serves 8)
1 envelope plain, unflavored gelatin
V4 cup cold milk
3 egg yolks
1 cup sugar
Vi teaspoon salt
1 cup milk
y2 cup lemon juice
1 tablespoon lemon rind
3 egg whites
1 sponge cake
y2 cup chopped nutmeats
y cup canned, sweet cherries
Soften gelatine in cold milk. Com-
bine slightly beaten egg yolks, sug-
ar and salt. Scald 1 cup milk in
double boiler and add very slowly
to the egg mixture. Return to the
top of the double boiler and cook
until of custard consistency. Re-
move from heat,
add softened gel-
atine and stir un-
til dissolved. Cool,
add lemon juice \y\ §1 l!
and rind. Fold in
stiffly beaten egg
whites. Scoop out
center of sponge
cake and fill hole
at bottom with
extra pieces of
cake taken from
sides. Line inside
of cake with nuts. Pour in lemon
mixture and chill until firm. Gar-
nish dessert with halved and pitted
cherries, and sprigs of mint if de-
sired.
Caramel Cream Parfait.
(Serves 6)
lA teaspoon unflavored gelatine
1 y2 teaspoons cold water
y2 cup extra-sweet, light corn syrup
Lynn Says:
Serve a Salad: There’s no bet-
ter way to get fresh vegetables
into the diet than via the salad
route. Here are combinations
which you will like:
Salad greens with one or more
of the following: avocado slices,
raw carrot or turnip strips, raw
cauliflower flowerets, slivered
celery, diced or sliced raw cu-
cumber, raw tomatoes, green
pepper rings, minced onions.
Serve vegetable salads with a
dressing made of oil, herbs, and
a bit of crumbled blue cheese.
One or more of the following
cooked vegetables makes a
pretty salad plate: peas, lima
beans, kidney beans, sliced
beets, asparagus tips, canned,
mixed vegetables, cauliflower or
brussels sprouts.
Vary your salad greens often
to avoid monotony. Here are a
list of greens: young raw spin-
ach, cabbage, Chinese or cel-
ery cabbage, dandelion greens,
chicory or endive, watercress
and leaf lettuce.
Lynn Chambers’ Menus
Cubed Steak
Hashed Brown Potatoes
Cream Gravy
Green Lima Beans
Grapefruit Salad Bread
Jellied Fruit Mold
Cookies Cream Beverage
% cup cold water*
2 egg whites
1 cup cream, thoroughly chilled
1 teaspoon vanilla
Soften gelatine in cold water for
5 minutes. Boil syrup and Vi cup
water together to the soft ball (238-
degree) stage.. Pour slowly over
stiffly beaten egg whites. Add gela-
tin and beat until cool. Chill cream
and beat until stiff. Fold into cool
egg mixture. Add vanilla. Pour
into freezing tray; freeze without
stirring, until firm.
Variations.
1. Add 1 cup chopped, cooked
prunes and % cup chopped nuts
when whipped cream is folded into
mixture.
2. Add 1 cup crushed raspberries
when whipped cream is added.
3. Add 1 cup crushed peanut brit-
tle with whipped cream.
4. Add 1 cup crushed pineapple
with whipped cream.
Banana Cream.
(Serves 6)
1 medium sized banana
% cup confectioners sugar
1 tablespoon lemon juice
5*6 teaspoon salt
1 y2 teaspoons vanilla
1% pints whipping cream
Slice banana very thin and add to
sugar. Mix well. Add lemon juice
and cream and
pour into freezing
tray to freeze un-
til firm. Remove
to mixing bowl,
add vanilla and
beat until mix-
ture becomes
very light. Re-
turn to freezing tray and freeze
again until firm.
Strawberry Meringue Cake.
(Serves 10 to 12)
8 egg whites 1
Vk teaspoon salt
y2 teaspoon cream of tartar
2 cups sugar
y4 teaspoon lemon extract
Fresh strawberries
Add salt to egg whites and whip
until foamy. Add cream of tartar
and continue beating until they hold
a point. Fold in sugar gradually.
Add lemon extract. Pour into a
shallow loaf pan lined with waxed
paper. Bake in a slow (300-degree)
oven for 45 to 50 minutes. Lift from
pan onto cake rack and cool. Serve
with fresh strawberries topped with
whipped cream and garnished with
extra whole sugared berries. Peaches
or another tart fruit may be used.
There are few desserts more lus-
cious than meringue with chocolate
ice cream garnished with mints. Use
a very slow oven for baking the
meringues, for they really require
only enough heat to dry out thor-
oughly.
Mint Meringues.
(Serves 6)
2 egg whites
% cup confectioner’s sugar
Few grains of salt
Few drops green coloring
1 or 2 drops oil of peppermint
Chocolate ice cream
Whipped cream
Peppermints
Beat egg whites until nearly stiff
and add sugar gradually. Beat all
the while. Add salt, very pale green
coloring and flavor. Mix lightly.
Drop by tablespoonfuls on cookie
sheet covered with heavy paper.
Bake in a slow (275-degree) oven
for 30 to 35 minutes until dry on
surface. Remove from paper and
cool Pile ice cream in center of
plates, place a meringue on each
side and garnish ice cream with
whipped cream and peppermints on
top.
Released by Western Newspaper Union.
SEWING CIRCLE PATTERNS
Sure l/l/]idri^ Sports ddnSemlfe
Sfim jf^rinceSS Summer S~rocL
7
lb
& 4
& l in
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£3 £3
1489
11-18
80261°
34-48 ' ” '
Graceful Princess
ASY as pie to make is the
graceful princess frock. This-
clever version has shoulder-to-
hem ric rac trim, a parade of
buttons, softly scalloped sleeves
and beautifully molding lines.
Sports Set
LJ ERE’S a charming bare mid-
“• * riff sports set for sun-gather-
ing days. The cap sleeved top has
a flattering square neck and but-
tons down the front—the dirndl
skirt is beloved by every junior.
Pattern No. 1439 comes in sizes 11, 12.
13, 14, 16 and 18. Size 12, top, V/a yards
of 35 or 33-inc.h; skirt, 1% yards.
Pattern No 8026 is for sizes 34, 36, 38.
40, 42, 44 46 and 48. Size 36, cap sleeves,
4V4 yards of 35 or 39-ineh material.
Send your order to:
SEWING CIRCLE PATTERN DEPT.
530 South Wells St. Chicago 7, 111.
Enclose 25 cents in coins for each
pattern desired.
Pattern No__Size_
N a m e__
Address.
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? SJfef Jr A quiz with answers offering ?
? ^jj ™ information on various subjects ?
The Answers
1. A spot in the Gulf of Guinea,
where the equator and the prime
meridian meet at sea level.
2. The prewar price, $35 an
ounce.
3. Braille got the idea from the
dots on dominoes.
4. A 9,400-foot peak in the Cana-
dian Rockies, lying between Banff
and Lake Louise. Formerly Castle
mountain.
5. Robert M. LaFollette of Wis-
consin was succeeded by his son
as U. S. senator.
6. Every five years.
The Questions
1. What place has no longitudes.
no latitude, and no altitude?
2. How much are gold miners;
paid by the United States treasury
for an ounce of gold?
3. Where did Louis Braille get
the idea for his system of reading
for the blind?
4. Where is Mount Eisenhower?
5. What U. S. senator was suc-
ceeded by his son?
6. How often are the names of
outstanding Americans selected
for the Hall of Fame in New York
City?
RICE
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P Q You can also get this cereal in Kellogg’s VARIETY—6 dif-
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Bay U. S. Savings Bonds!
faps & weekS
ON YOUR PANTRY SHELF
III
NOW! Bake any time...at a moment’s notice with
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any day you feel like it, with New Fleischmann’s
Fast Rising Dry Yeast. Easy-to-use, extra-fast, New
Fleischmann’s Fast Rising stays fresh, full strength
for weeks on your pantry shelf. Always ready for
instant action. Get New Fleischmann’s Fast Rising
Dry Yeast today. The menfolk will brag about
your baking more than ever. At your grocer’s.
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Lane, Ella E. The Shiner Gazette (Shiner, Tex.), Vol. 52, No. 20, Ed. 1 Thursday, May 16, 1946, newspaper, May 16, 1946; Shiner, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1144337/m1/3/: accessed June 22, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Shiner Public Library.