THE CENTRE By Randall Parrish Author of “The Strange Case of Cavendish” Copyright, by Randall Parrish “GEORGE HARRIS!” Synopsis. —In a New York Jewelry Store Philip Severn, United States consular agent, notices a small box ‘which attracts him. He purchases it. Later he discovers in a secret compartment a writing giving a clew to a revolutionary ‘movement in this country seeking to overthrow the Chilean government. The writ- Ing mentions a rendezvous, and Severn decides to investigate, IFind- ing the place mentioned in the writ- ing apparently deserted, Severn visits a saloon In the vic infty. A woman in the place is met by a man, seemingly by appointment, and Severn, his suspicions aroused, follows them. They go to the des- ignated meeting place, an aban- doned iron foundry. At the rem- dezvous Severn is ace epted as one of the conspirators and admitted He meets a stranger who addresses him as Harry Daly. The Incident plays into Severn's hands and he accepts it, CHAPTER IV—Continued ——— at him doubtfully. I've I looked “Well, of 80,” I admitted, enlightenment, Course, got to think “but vou the dark. Nothing. leave pretty well What really know? You =libly about a million You propose go ing fiftyv-fifty That urally but it wou better if I ey who I ing wit 1. neve aw bh my life.” “HI fully, “I old me in with me on. nat sounds good. id sound knew was deal efore In ned cheer pal. Daly up, it? wis but you out, does Ever he In your trave “George name Nn; only the to read a maga # famous criminal ex leaped to my lips in in PR ele A winsome change from the strictly tailored suit is this mode! of platinum gray, with scelf-toned embroidery, i not Other overwork of ain stitchi itiern on re andie had crossing linea of Re] A simple | is a negligee which might | terized #8 a ten frock, so simple is It Lin Hine. | eatin, flares at the back and front, leaving the fullness to be concentrated | at the sides. Sleeyes, cut In one with the main portion, are very full, hut | so draped as to fit the wrist closely. The only trimming applied consists of small squares of orfental embroldery, Just above the waistline at the front |of them and all fire beautiful. One | attractive bag of brown taffeta ribbon | is made with four panels. At the top of the bag are overlapping panels edged with piaited satin ribbon, i —————— | VEILS ARE WORN IN PARIS Face Coverings Important and Many of the Smartest Hats Are Draped With Mesh. At the moment in Paris, vells are extremely Important, and many of the | smartest hats depend almost entirely on the placement of their vell for chic. In consequence, veiling houses are making novelties that are interesting. One of the most striking has the shape of a semicircle, to be worn round the front of the hat, velling the eyes and sometimes the mouth. An. {other is square-shaped, with a long end at one corner that Is supposed to fall from the side of the hat; and others are various shapes, with ends or tails to be draped from the hat. all of them embroidered mesh, One small circular veil is plain mes with its edge finished by a triangular border made of heavier cord mesh, and one longer triangle, about six Inches long, to fall over one side of the hat. An Egyptian vell of filet mesh with embroidered chiffon border ig enught under the chin. The mesh Is In such shades as castor, brown or black, with the chiffon border of pale plnk or white chiffon. A Challis Back. Challls In all of its coftness and wonderful color Is back! It is being used extensively by some of the smart shops for chlo" v's frocks, ut now through It means no t But human beings Just Who live and love and For greater things Ane In dull, blind fashion crus I shall not fail to ur lerst WHAT TO EAT. When young green ful serve them serving them in three plentd onions are COUK®d as Fagus, stalks of or four well with white buttered toast a drawn butter Sauce, Lamb's longue, cess Style.~—\Wash three in cold with boiling Prin inmb's tongues water, cover wiler one add one te iS { ful of of | « hopped onion snit, tenspoon i two cloves, a bit | until LO Ong gently add of rich white duce, one i f *XIrac one-half on Juice, one tea of bay leat tender hes Cool, cu cupful teaspoonful of bee teaspoonful of 1e1 3 sf 4% Cite» » : spoonful of chopped pa y and $41} one espoonfal of ay Nerve in tim bale cases or ram Caramel.Aimond one-half cupful Cream. —Mix of one cunful i of with aramel holler ently COOK tantly frozen Color ane fla Calf's Brains of rai With Eggs.—I'repare bs king in cold wa ng five i hot then half to a pair ter set deeper thar —— GOOD THINGS. A good dish to use up baked beans the folloving Baked . Bean Put two cupfuls baked four cup fuls of water, two slices of onion and a few celery leaves in a saucepan and let «immer one hour, Put through a sieve with : one cupful of stewed to | matoes and two table | spoonfuls of chili sauce: season with | salt and pepper, bring to the boiling | point and thicken with one tablespoon. | ful of butter cooked with one table | spoonful of flour. Serve with cron tons, Sponge Pound Cake.—Beat one-half cupful of butter to a cream, add the grated rind of a lemon and gradual ly. beat In one-half cupful of sugar and the beaten yolks of four eggs, one cupful of flour sifted again with one tablespoonful of cornstarch and a tea- spoonful of baking powder: lastly fold in the stifiy-beaten whites and bake In a loaf thirty to forty minutes. This recipe makes a cake of sponge cake texture; for finergralned cake use one-half teaspoonful of baking pow der. Egg Scrambled With Ham.— Break three or four eggs into a saucepan, add a little milk, seasoning of salt and pepper and butter, then add a half cupful of chopped cooked ham; stir until well mixed and serve with buttered toast and fried potatoes Caif's Liver Forcemeat.—Rub the in ner surface of a trying pan with halt of a cut clove of garlic. Cot a pound of calf's or lamb's liver In cubes und cook them in bacon fat with haif a shallot. Cook, stirring often until well cooked, then cool, add a few cubes of veal or the breast of a chicken, pound in a mortar, then put through a sieve. Add while pounding the chopped trimmings of truffles: the flavor will be that of Imported pate, Use this forcemeat for seasoning In chicken or lamb croquettes or any creamed dish, or to line ramekins or egg shirrers In which egg is to be poached. A little of this forcement will season otherwise tasteless foods, Save the stale bread to use crumbed and buttered to cover the top of dishes of escalloped potato, oysters, creamed celery and cheese, as well as any number of deserts | is Soup, — of cold bes I Your eerste =