I scored at the high end of Asianesque. I am supposed to try harder.
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I scored at the high end of Asianesque. I am supposed to try harder.
The husband and father of the Saunders family died after a sudden illness, leaving Mrs. Saunders a young widow with a 6 and a 4 year old child to care for.
“Long days and weeks rolled around, and Harry and Mary wondered how papa came to go away and leave them, and why, if he was so happy in his new home as grandma said, mamma cried so much, and every body looked so sad, and why there was such a heavy weight on their own little hearts which nothing seemed to take away.
They had been sent away to their play-room one day because they plagued mamma, when Harry threw himself upon the floor in a passion ate burst of grief and wounded feeling. ” I don’t believe mamma loves us any more since papa went to Heaven. We never used to plague her,” sobbed the little fellow, as grandma raised him up. She took him in her lap, wiped away the streaming tears, and, gently rocking, suc ceeded in quieting him, and soon, with the easy forgetfulness of childhood, he and his sister were gaily occupied in deciding what should be bought with the half dollar Uncle Charlie gave to each yesterday. Of course so much money would buy any of the beautiful things they had
seen on Chestnut street, and Harry finally concluded to have a wheel-barrow and a drum, and Mary set her heart upon the splendid wax doll with blue eyes, and curly hair, and the lovely pink dress.
In the meanwhile grandma had found Mrs. Saunders in her room where she sat, silent and sad, alone with her great sorrow. A powerful plea in Harry’s touching complaint had been added to the arguments with which she had endeavored to arouse her daughter once more to interest in the things around her.
“Remember, my dear Mary,” was the parting warning, “that no amount of grief can recall the dead, and that by your husband’s removal a double duty falls upon you. Take care, lest instead of doing the work He has put in your hands, you be found fighting against God.”
Who can tell the fearful struggle with the powers of darkness which ensued, when Mrs. Saunders was once more alone ? The veil was rent from her eyes, and she saw with fearful distinctness that in her selfish indulgence of grief she had yielded to evil counsel, and that the spirit of rebellion against the High and Mighty One, who held her and all her interests in His hand, was uppermost. She saw also her own helplessness. How should she compel submission in a heart so full of complaints and upbraidings?
Falling upon her knees, she pleaded with strong crying and tears for the strengthening hand of Him who has announced himself more ready to bestow the blessing than we are to ask for it, and she did not plead in vain. To her was the promise verified, ” Before they call I will answer, and whilst they are yet . speaking I will hear.” She arose strengthened and comforted of God.”
~from Jack Frost, or God’s Finger in Winter, by Ina Hervey
Praying for all our readers, that whatever is going on in your life, you have moments of refreshing, laying your burdens at the feet of the Savior, and arise strengthened and comforted of God.
Mock Oyster Soup. — Scrape a dozen roots of salsify, throwing at once into cold water to avoid discoloring, cut into thin slices and cover with a quart of water, or preferably soup stock. Cook gently until perfectly tender (about an hour) ; then add a quart of milk, a teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoonfuls of butter cut into bits. Serve with oyster crackers.
Salsify grows wild. It looks like giant dandelions, but salsify root is delicious, creamy, and it does taste like a perfect oyster when cooked properly, without being at all fishy.
The Sardine in Its Variety By Eleanor M. Lucas
In whatever form sardines are served, be careful to drain them free from oil. This is accomplished by placing them on soft blotting paper, or if in haste, allow cold water to gently flow over them, then drain and wipe dry.
These are subject to great diversity with materials usually on hand. After draining from the oil, place in a double broiler, and broil four minutes over a brisk fire. Serve on hot toast with any preferred sauce. A maitre d’hotel butter, or any of the beurres, composes or savory butters so familiar to the French chef and that have the appetizing, fresh, buttery flavor, may be used, or spread over the sardines a tartare or other piquant sauce.
Broiled Curried Sardines
Mix one tablespoon of curry powder and a tablespoon of very finely chopped olives. Roll each sardine in this, then dip in cracker crumbs that have been mixed with melted butter, and broil quickly. Place on strips of toast and serve hot. These are good served with a banana salad, made by peeling and slicing the bananas crosswise and mixing with a French dressing. Serve on little blanched lettuce leaves.
Broil the sardines. Toast some narrow strips of bread on one side and place the sardines on the untoasted side. Set in the oven until the sauce is made. For every twenty sardines use the following ingredients: Melt one tablespoon of butter, add two tablespoons of grated cheese, stir until the cheese is melted and add gradually the beaten yolk of an egg mixed with one-fourth of a cup of thin cream. Stir until smooth and thickened ; add half a teaspoon of salt, a teaspoon of tabasco sauce, and pour over the sardines, a few spoonfuls to each sardine. Serve at once with quarters of lemon.
Deviled Sardines Cover the sardines with French mustard, sprinkle lightly with cayenne, dust with cracker crumbs and broil. Serve on toasted crackers with cheese and olives.
Sardines, Pompadour Style
Put a tablespoon of butter in a pan, add two tablespoons of finely chopped onion, let simmer ten minutes, stirring frequently, and add two tablespoons of cream, a little salt and a dusting of paprika. Coat the sardines with this, dip in cracker crumbs, then in beaten egg, and again in cracker crumbs. Lay in a bak ing pan and place in a hot oven to brown. Serve hot, garnished with parsley.
Sardines with Sauce
Scrape the sardines, heat in a quick oven and arrange on slices of fried bread. Beat the yolks of three eggs, add one tablespoon each of vinegar and tarragon vinegar, a teaspoon of made mustard, one-fourth of a tea spoon of salt, and one tablespoon of butter. Cook over hot water until thick, pour a little over each sardine, garnish with lemons and parsley. Serve hot. This is an excellent dish for a fish course at luncheons. Serve with it some tiny potato balls, cooked in salted water until tender, drained and covered with a maitre d’hotel butter. This is made by chopping very fine some parsley, to a tablespoon of which add a tablespoon of butter and the juice of half a lemon. Cream together, but do not heat. When well mixed, add to the hot potatoes, stir and serve at once.
Sardines en Coquille
Drain the oil from two cans of sardines, scrape, remove the bones and break the fish in small pieces with a fork, but do not mash. Add half their quantity of fine bread crumbs, half a teaspoon each of salt and paprika, a tablespoon of finely chopped parsley, and a tea spoon of onion juice. Mix lightly, place in little scallop shells, dust with fine cracker crumbs and pour over each a teaspoon of sweet cream. Place in a hot oven for ten minutes. Serve hot.
Excellent salads are made from sardines : for this purpose use the boneless variety. A nice salad is made by arranging a little fish on a bed of crisp shredded lettuce, pour over a French dressing and sprinkle the whole with chopped chives or olives.
Another salad is made from four hard-boiled eggs, a box of sardines and a bunch of cress. Wash and drain the cress, cut it into short lengths, and form a border in a pretty plate. Arrange the sardines in the center and dispose about them the eggs, cut in slices. Pour over a French dressing. The whites of the eggs can be cut into rings and the yolks grated over the green cress.
Tomato and Sardine Salad Select firm tomatoes, peel them, scoop out some of the seeds, sprinkle with salt, let stand ten minutes, then drain. Remove the skins from twelve sardines. Mash with a fork, add a tablespoon of vinegar, a tablespoon of chopped chives, a dusting of cayenne and half a cup of chopped celery. Fill ten tomatoes with this mixture, set on ice to chill, thrust a little sprig of cress in the top of each tomato and serve. Chopped olives may be added, and a few leaves of fresh tarragon improves the flavor. Chopped cabbage and a little celery salt may be substituted for celery.
A very pretty salad is made by scraping the sardines carefully, so as not to mash them. Have ready as many tiny timbale molds at wanted. Line these with liquid aspic jelly, place the sardines around the sides, with the heads toward the top of the mold. In the bottom put a stoned olive, then fill the mold carefully with aspic, and set on ice to harden. Turn out in a pretty dish, surround with tiny lettuce leaves or with cress, and serve with a French dressing, pouring a little over each mold.
Of few things is there a greater variety. The bread should be stale enough to cut tidily, yet fresh enough to be appetizing. White bread, entire wheat, brown or graham bread and tiny rolls from which the spongy interior is scooped out, are all to be commended as a variety.
The sardines are freed from skin and bones, and mashed smooth ; this is spread over the buttered bread, and on this thinly sliced cucumbers are laid. The slices of cucumbers should be dipped first in a dressing of salt, pepper and vinegar. This is covered with a plain slice of bread, the two being pressed together. The sardines can be mixed with the yolks of hard- boiled eggs or with a little grated celery or a few chopped gherkins, or olives may be used.
Sardine butter is a delightful adjunct in sandwich making. Remove the skin and bones from ten sardines, and mash very fine. Boil some parsley for ten minutes, drain, squeeze dry and chop fine. Use two tablespoons of this to above amount of sardines. Pound the parsley and sardines until they form a paste, add a pinch of cayenne and two tablespoons of butter. Mix to a creamy consistency, adding a few drops of onion juice and a tablespoon of lemon juice. This mixture is spread over the bread, after being chilled, and any other flavoring or combination of flavorings may be used. A pinch of curry powder, or a few chopped capers, or perhaps some chopped chives, or a fresh tarragon leaf, whichever one has on hand, will give that variety for which we strive in the cuisine.
~if it is but a single sentence. — If you gain fifteen minutes a day, it will make itself felt at the end of the year. B. Mann
The Thirty-Nine Steps, by John Buchan (FREE!!). I know I’ve recommended this and others by Buchan before, but there is a reason for that. These are really good adventure books. Thirty-Nine steps is a spy novel and mystery. Highly recommended.
The Man Who Knew Too Much, by G. K. Chesterton. I’ve downloaded this one to read (again) on the plane to the Philippines. Excellent.
Amazon Reader Review: G.K. Chesterton was happy to do some spoofery of the deductive detective genre — his detectives seemed to depend more on the knowledge of human nature. One good example is Horne Fisher, the star character who solves bizarre little mysteries because he “knows too much… and all the wrong things.”
The first story opens with a reknowned book critic stumbling across a dead man with his head bashed on. Fortunately Fisher is fishing nearby, and is able to deduce who killed the poor man, when, and cleverly figures out the best (and most theatrical) way to get results.
In each story, Horne deals with another strange mystery — the framing of an Irish “prince” freedom fighter, the vanishing of a priceless coin, a man killed off in the Middle East, an eccentric rich man dies during an obsessive fishing trip, another vanishes during an ice skate, a bizarre dispute over an estate, and most shockingly, a statue crushing his own uncle…
Chesterton was a good mystery writer. He could spin up bizarre little crimes (murder, theft, treachery) for a variety of colourful reasons, from the political to purely psychological. “The Man Who Knew Too Much” is a good example of that, and it shows Chesterton veering into more politically-charged territory than in his other mysteries, with the Irish-English conflict, spies and impending war.
But these mysteries also have Chesterton the philosopher/theologian/thinker. He writes in colourful, poetic prose (“as if the world were steeped in wine rather than blood”), and has brief moments where Horn muses on human nature.
“Patriotism is not the first virtue. Patriotism rots into Prussianism when you pretend it is the first virtue,” he remarks at one point, as an example
Rebecca of Sunnybrook Farm, surely needs no describing. Delightful children’s book about Rebecca, orphaned and sent to live with relatives, a gifted child with a knack for making the most of life without going full on Pollyanna. By Kate Dougalas Wiggins
Subject to change without notice: Free Titles were free at the time I copied and pasted the links. But they don’t always stay free. The older, public domain books should, because they are all in the public domain, but sometimes….
Shameless money grubbing: I thought this was common knowledge, but it turns out it’s not- these are affiliate links. If you click on a free title and download it, I get….. nothing. If you click on a free title and while you are at Amazon also buy something else, I get….. something. Depending on what you buy, it will probably be somewhere between 4% and 7.5% of what you spend (I don’t get a percentage on penny sales) but I don’t pretend to understand how all of that side works. People have tried to explain, but they start with numbers and my ears buzz and I can’t hear.
Also, Swagbucks remains my favorite source for free Amazon gift cards. And if you haven’t joined, please click on the link and join so that I can keep getting free Amazon gift cards because I am still shameless. Of course, if you regularly shop on line, you can also sign up for ebates, and then always check ebates first, before you do your regular shopping. You can get quite a tidy sum back on the purchases you were going to make anyway, which is not a bad deal. And then you can use the money for books- or for other things.=)
Don’t have a Kindle? : You don’t have to have a Kindle to take advantage of these offers. You can read them on various free reading apps. I often read mine on my laptop if they are short enough books. Or I will start there to see if I want to finish it later or remove it from my Kindle already. If you’re curious, this is the Kindle I have, and I have used others and mine remains my favorite. Mine has Keyboard 3G, Free 3G + Wi-Fi and I don’t have commercial screensavers. Personally, I don’t like Kindle Fires because I am a crank like that.
If you like these free listings, you should also like my Facebook page, because I list other free titles there several times each week.
Yes, my Kindle gets slow because I stuff it too full since I have no sense of proportion when it comes to owning books, both real and virtual.
You can left click on a title on your Kindle and delete it from your device, while still keeping it in your list of titles at Amazon in case you want to add it back to your Kindle later without paying for the title all over again. Don’t delete it from folder at Amazon unless you want to rid yourself of it permanently. Now that I have my tricksy little new phone, I have added it to my list of devices to which I can download devices. Woot!
commentary sources: Most of the blurbs and book descriptions above are not mine, but come from reviews on Amazon’s page.
To organize the books on your kindle
Thanks for reading!