The Brecon County Times Neath Gazette and General Advertiser for the Counties of Brecon Carmarthen Radnor Monmouth Glamorgan Cardigan Montgomery Hereford

OUT OF THE DARKNESS. [BY RIFLEMAN PATRICK MACGILL.] Author of The Great Push," &c. The dug-out was a big one, well walled and strongly roofed, and capable of hold- ing a dozen men. It had been built by the Germans, and was part of their impregnable Hindenburg line, at that time occupied by the British. And now at midnight, when a cold shower was fall- ing in the trench outside, the dug-out con- tained half-a-dozen British soldiers, who were sitting round a brazier on which a canteen of hot tea was bubbling merrily. One of the men, a little soldier with a sun-freckled face and enormous shoulders, looked at his wrist watch and got to his feet. It's about my turn on sentry," he said, addressing the party at large. I've got to go out and get up on the fire-step." Not much doin' this night, any way. Scruffy," said a corporal who was seated on a box near the wall, and far away from the brazier. It's very quiet out in front." The softest job we've struck for some time," said the little man Scruffy. Nothin' happens here." "What about last night?" asked the corporal, looking towards. Scruffy, who was now standing at the door and lighting a cigarette. On the previous night a British patrol encountered an enemy patrol on No Man's Land. Rifle shots were exchanged, and the Germans re- treated. But that was of little account, a usual happening in the night life of the Western Front. The little man by the door had been out with the patrol party. That was nothin' to write home about," he said. We gave them a few rounds, and they gave us one or two in answer, and then vamoosed. It had no effect on the conduct of the war." He smiled as he spoke and looked at his watch again. Sentries would be changed presently, and the sergeant of the guard would come along at any moment now. He must hurry up with his cigarette. At that. moment somebody fumbled at the door which stood ajar and something staggered in. The corporal caught one square look and sprang to his feet. Scruffy staggered back with a gasp, although he had seen horrible sights before The ap- parition which had taken form from the darkness of the night staggered blindly towards him. The men by the fire sprang to their feet and edged away towards the wall. What is it? asked the corporal, ap- pealing to the occupants of the dug-out. Dunno," said one of the men. Don't go near it. It's mad, maybe." It's a Jerry, any way," said the cor- poral, gripping a rifle and pointing it to- wards the strange figure. If it's up to any monkey tricks it has come to the wrong shop." The thing advanced towards the stove, tripped over it, and fell, splashing the live sparks through the dug-out. Scruffy seized it by the shoulders and raised it to its feet. Other men in the dug-out rushed to assist, and between them they placed the queer creature on the box on which the corporal had been sitting a few moments before. He sprawled across it, his legs stretched out and his shoulders hunched against the wall. The mess-tin of tea which had been taken off the fire a few moments before the man entered was lifted, and a quantity of tea was poured into a tin mug. After he had drunk a portion the mug was placed on the ground, and the men in the dug-out looked at their strange guest. His eyes were dull and sleepy, his face sunken and emaciated, with the skin drawn taut over the cheek bones, telling of pain and suffering. He was covered with mud, and a red-streak ran from the left temple downwards like a little rivulet and disappeared under the collar of his field-grey tunic. His uniform was covered with ooze and slush, as if the man had been crawling through a drain towards the British lines. The corporal poured some more tea into the mug and handed it to him. He drank, his face warming and ZD paling at every mouthful. Where have you come from? asked the corporal, pronouncing each word slowly and distinctly. I wounded was last night," quavered b the man in reply. Out all the day I haf been and now I creep in here." Thought you were coming to your own lines? prompted the corporal. Ya," the man assented. Well, you're a jolly sight better off here," said the corporal. We'll see what we can do for you—you'll be able to get some food and sleep now." As he spoke he went to the door and shouted to the sentry on the fire-step opposite. Stretcher-bearers! he called. "Pass it along." The message spread from bay to bay along the trench, and the corporal re- turned to the German. The man was now lying back, his eyes closed, and, as far as could be judged, fast asleep. The little man Scruffy, now ready for his turn as sentry, looked at the stranger with eyes that were full of compassion. Poor devil!" he said. It was hel lying out there for twenty-four hours. W< must have given him one last night wher we were out on patrol. But I'm glad h< has got in all right." Even as he spoke a sergeant poked hi. head through the door, looked at th< wounded German, then at the corporal. "A prisoner! he exclaimed. "Has just reported himself," said th corporal with a smile. ."Well, be kind to him," said the sei geant. He looks as if he has got enoug to go on with. And you "—he turned t Scruffy-" you'r, next cn rlut., aren' you?"

ALL HANDS. I THE MUNITION WORKER "This looks different to what it did last year." THE FARMER: Yes, and those work* of yours weren't there then. If we stick to it and back up the boys at the Front, we'll be through this business in no time."

Wtl all loathe war. We all long for peace. No Government and no member of a Government could commit any greater crime than to continue the war for a day longer than is necessary, except the crime of giving it up from faintheartedness and coward- ice before we have attained the object for which all our sacrifices had been made. There is no road, I fear, to peace except the rugged road, whether it be long or short, which leads through to victory. It will be fatal for the world, it will be fatal for the German people themselves, if they arc not taught this lesson, that war will never pay again in the history of the world. —MR. BONAR LAW.

THE WOMAN'S PART. I Ordering Meals. [BY MARGARET OSBORNE.1 So many of us now do our own cooking that ordering meals, instead of being a con- sultation with the cook, is an argument with ourselves. We might consider what our families would like to have for breakfast, dinner, tea, and supper, and then how much of this imaginary feast we can afford, how many of the dishes we are able to cook, how much the Food Controller would allow us to ask for, how much the butcher will let us buy. Generally we begin at the other end, and noticing with relief that we have several coupons to spare, that the butcher has, for once in a blue moon, mutton to sell, and that there is a pot of jam in the store room, we order roast mutton and jam roly-poly and think ourselves lucky. War conditions and Food Control make housekeeping very much a question of taking what we can get, but even now there is still some possibility of choice, and the clever housekeeper's family is better fed than other people whose meals cost just as much. No family is being well fed in hot July weather which is not given some cold cooked food, some uncooked food, and some new season's vegetables. There is a quite natural craving as the seasons change for a change in one's daily diet, and though in these days we cannot meet this desire with pecks of green peas and bowls of strawberries and cream, we should not quite ignore it. The shortage of fresh fruit is unfortunate, but vegetables will to a very large extent supply the place of the strawberries and gooseberries we are accustomed to enjoy at this season, so far as health is concerned. And if we are to be kept short of jam the Government will doubtless let us have our jam sugar for other uses. The Breakfast Salad. To return to the ordering of meals. Por- ridge, owing to its heating qualities, is no longer an especially desirable breakfast dish, but those accustomed to it must remember that when it is discontinued their breakfast is also the poorer by the milk which they used to take with it. It is well to take this with coffee at the morning meal, to ring the changes on hot and .cold bacon, eggs, and fish (all undoubtedly expensive), and to add to the breakfast menu radishes, lettuces, or some simple salad. The practice of eating salad for supper has not nenrly so much to recom- mend it. as uncooked vegetables are more easily digested early in the day. But for those who must buy their salads at a shop the breakfast salad is no doubt a difficulty, for a stale salad is both unpalatable and iiii- wholesome. Allotment holders can. of course., gather their lettuces and radishes the even in 2 before, but for the possessor of a garden the real thing is a salad cut in the freshness of the morning, well but rapidly washed and eaten with a good dressing made overnight and kept in a cool larder. With this accompaniment potted meat, fish, corned beef, even cold sausage o- cold fat bacon make an attractive and seasonable breakfast. M Devices. The mid-day meal in hot weather should be a light one if possible. But now that so many of us work late in offices or at business, and go to work on allotments or do V.T.C. drill or special constable duty immediately afterwards, it is often necessary to have a substantial luncheon or dinner, because the evening meal is put off till a late hour. If a very light luncheon is impossible, at least one course at this meal should be cold, and pains should be taken to cool the drinking water and the room in which the meal is eaten. Cold joints are not an every-dav possibility under rationing, and the most must be made. of pies containing small quantities of meat and filled up with maca- roni. vegetables, or veal stuffing, of jellied moulds and meat rolls. It is an old-fashioned prejudice which forbids hot vegetables with cold meat, or salad with hot. The French make a practice of eating salad with hot roast fowl, and there is no reason (except that an extra cold plate is needed) against salad with hot beef or mutton. The Supper Problem. If supper has to be so late that the main part of it must be cold, it is good to begin with a hot vegetable soup, which can be warmed over the gas-ring in a few minutes and furnishes a mild stimulant after the exertions of the day. To come in tired and in want of a meal and drink a large quantity of cold liquid is asking for trouble. Salads eaten for supper should not contain much vinegar, and cold fish soaked in vinegar, at the best of times an unwholesome delicacy, is especially deadly at a late meal. Oatcake and the milk cheeses which are now in season and do not, like the cream cheese, fall under the Controller's ban, are good substitutes for the ordinary cheese, which seems to have disappeared. Supper sweets are difficult in- deed to devise without cream or fruit and with a small allowance of sugar and jam, but to do without them altogether is very dull. Some people compromise by having a cup of black coffee instead and eating a tinv i cake or jam tart with it. Few of us in these strenuous days need avoid coffee on account of sleeplessness.

CUT THIS OUT. MISCELLANEOUS RECIPES. Ham Shape.-INGREDIFNTS.-I lb. of cooked ham or lean bacon; 1 onion (small); 1 small te-aspoonful of mixed mustard; 2 oz. of boiled rice; seasoning to taste; 1 deeerbspoonful of chooped parsley; 1 dried egg. METHOD.—Mince the ham finely, chop the onion, and mix both ingredients with the rice, parsley and seasoning. Soak the egg as directed, beat well, and add to the mixture; if necessary, add a little rice-water. Press into a greased mould, and bake for three-quarters of an hour in a gentle oven. This can be served hot, if preferred. Syrup and Sago Mould.-INGREDIIENTS.-One and a half pints of water; 3 oz. of small sago; 4 tablespoonfuls of golden syrup juice and rind of one lemon. METHOD. -49imni er the sago in the water till it is quite transparent and thick-a dou'ble pan is the nicest to use. Then add the syrup and the grated rind and strained juice of the lemon. Royal Riancmange.-INGREDIENTS.-I pint of milk (fresh or made from condensed); 2 oz. of cornflour; J lb. of ripe stoned cherries; 2 tablespoonfuls of finely chopped nuts; Sugar, honey-sugar, or other sweetener to ta<ste. METHOD.—Put the milk on to boil. Mix the cornflour (smoothly and thinly with a little cold milk. Pour the boiling milk on to this, stirring all the time. Return to the pan and stir and cook gently for about eight to ten minutes. Remember that the delicious creamy taste of cornflour is obtained only by very thorough cooking of the starch it contains. Some people imagine that when it has thickened and bubbled for a minute or so it is ready. But that is no nearly enough cooking. 1 Next add the cheTries and nuts, and the needful sweetening. Cook and stir for a few minutes longer, then turn into a wetted mould [CoTUinued at foot of next column.]

[Continued from previous column.] and leave till set. Serve with fruit and eyrup' or a nice custard. This can be made with any kind of fruit, tinnfed or fresh. Steamed Pudding with Sage.—INQREDI ENTS.-8 oz. flour; 3 oz. small sago; 1 table- spoonful of baking powder; pinch of salt; tablespoonful carbonate of soda; 3 tablespoon- fins of golden syrup. METHOD.—Soak the sago in cold water over- night. Put flour, baking powder, salt and soda into a basin. Strain the sago and add it, with enough water to make a stiff dough. Put in a greased basin, cover with a plate and steam for two or three hours. Serve with the golden syrup, made hot with a little water. Vegetable Fricassee-I.NQRFDIE-,TS.-I cup ful cold potatoes; 1 cupful of diced cooked turnips; pint of white sauce; teaspoonful of celery seed seasoning. METHOD.—Chop the potatoes and tumips into dice • warm up in the white sauce, seasoned with salt and pepper and celery seed. Make a ring of fried potatoes, and pour the mixture in the centre. A sprinkling of finely chopped parsley may be used instead of celery seed; or a hard-boiled egg, cut up in small pieces, can be added to the white sauce.

THE STEAMER WINS. A British steamer with 300 persons on board, including passengers, was attacked recently on the high seas by one of Ger- many's latest types of submarines, but after an action lasting an hour and a-half the vessel beat off the enemy craft and reached harbour with only a few minor casualties. The first warning of the attack was a torpedo which passed under the stern of the steamer. Almost at the same time a periscope was momentarily seen about 50 yards away. The passengers were ordered to their boat stations, but for a quarter of an hour nothing was seen of the submarine. Then she broke surface about two miles away. She carried four guns, two forward and two aft. She at once opened fire. The steamer immediately replied, putting six shots unpleasantly near the submarine, which began to sheer off, and then manoeuvred to bring her heavy guns to bear. The British vessel, however, was endeavouring to keep the enemy astern when she was struck by a high explosive shell just above the water-line on the port side, causing her to list considerably. Smoke screens were thrown out, but a strong wind prevented these being effective. Great calmness prevailed amongst the pas- sengers and crew. The submarine showed a fast turn of speed, and it was necessary for the merchantman to get as much as possible out of her engines. The engineers worked enthusiastically, and great bravery was shown by the black firemen, who stoked the boilers unflinchingly while the fight was going on. Another shot from the submarine carried away the wireless aerials. Notwithstanding this many of the passengers coolly watched the progress of the fight, and cheered the sailor gunners. Thanks to the efforts of the engine-room personnel the ship began to out-distance the enemy, who continued firing until she was four miles distant. The submarine then tried to force the merchantman towards the land, but by skilful seaman- ship she prevented this, and held on her course until nightfall, when the submarine gave up the fight.

LAND GIRLS WASH UP. I The happy moment when the toil of the long day is done.

FOOD TOPICS. Items about Production and Rationing. [BY "SMALLHOLDER."] Price of Raspberries. It is not an easy thing for the Food Con- troller to frame an Order that will satisfy all the interests concerned. On the one hand we have the general public demanding em- phatically that producers and traders shall not reap excessive profits as a result of the war on the other side it is a common thing to find producers, wholesalers, and retailers combined in asserting that the prices allowed do not admit of an adequate return. We should remember that the Food Controller is assisted by a staff containing some of the zl!1 ablest and most experienced men in the vari- ous industries that come under the notice of the Ministry, and that before any action is decided upon all branches of any particular trade have the opportunity of stating their views. As regards frest fruit, the difficulties are increased by the uncertainty as to the yield of any crop. In normal times consid- erable fluctuations in price are experienced from year to year, and it is not easy to fix on a flat rate that will make the average work I out equitably. Fortunately, the Ministry of Food is not afraid to revise its decisions ac- cording to circumstances, and so it comes about that the price of plugged raspberries has been increased from E37 to JE44 a ton loaded free on rail by the grower. Damaged." Ignorance of trade terms is a ready source of misunderstanding. You may have read that blood-curdling story of fifty-five cases of "damaged" currants being released by the Ministry of Food on the undertaking that they were to be used in cakes for canteens, munition works, and like places. Poor muni- tioneers What had they done to be treated in this manner ? The Mayor of one of the London Boroughs called it absolutely scan- dalous, saying their sanitary department would have condemned the currants and prosecuted the man who sold them. The sanitary department would have done nothing of the kind in this case, because the currants were perfectly fit for eating, the term il dam- aged simply meaning that they were a little out of condition owing to their age and the length of the voyage they had undergone. It is a practice of the dried fruit trade to sell goods with all faults." They may not have any, but this general protective reservation is used. Where fruit is in a condition which renders it unfit for human consumption it is always seized by the sanitary authorities. The munition Indies may eat their buns with- out any fear of the consequences. Fats and Other Things. Households that are not as accommodating I as that of Jack Spratt and his wife may have been a bit puzzled to know how to deal with the extra allowance of fat that has been com- ing to us in the guise of bacon. The beauty of bacon is that we seldom tire of it, although as a rule the monotony of treatment would make any other food unpalatable. Of course, there is no reason why the ingenuity of the cook should exhaust itself in frying or boiling. as you may see if you write to the Despatch Department. Ministry of Food. 35. Park Street, London, W.I., for a copy of the pam- phlet "How to Eke out the Fat." Besides bacon recipes, many others of a useful nature are given showing methods of economising in fat or dispensing with it altogether. j M Salt. It is not perhaps generally realised liotf efficacious salt is in relieving crops of insect pests. Because it is distasteful to the insects. they are induced to come to the surface, where they become a ready prey to the rook and other birds. A remarkable instance of the success of this method of treatment has recently occurred in South Hampshire. A farmer ploughed up a very old pasture at the end of January, quite late enough for this operation, and sowed, on the furrow, with oats early in March. The seed germinated and came along beautifully. Soon, however- it became obvious that a severe attack of the aforesaid pests was in progress the oats lost colour, and the plant began to fail. The I field was given a dressing of 2cwt. per acre of salt, a heavy rain following at once rendered I it immediately operative, and the effect was almost magical. The oats at once began to regain colour and to grow away," and from daylight to dark the field was never free from 1 rooks, which travelled backwards and for- wards to a neighbouring rookery, providing their young and themselves with a plentiful supply of food, to their own advantage and that of the growing crop. No War Bread Rash. The Flintshire schools' medical officer was recently instructed to investigate numerous complaints in various localities that a rash amongst children was caused by the consump- tion of-war-bread. He has now reported t6 the authorities that, although he has examined a large number of children with various ail ments, there was not a single case which he could ascribe to the eating of war-bread. T Fried Fish Shop. The Ministry of F',oc1 attaches importance to the part played by the fried fish shops among the industrial population. Mr. ClvneF has given personal attention to the many re- presentations which have reached him on their behalf. As a result an advisory committee is being formed to keep in close touch with the Ministry on all matters relating to the ade- quate provision of fried fish for the working classes. The first thing to which the Ministry is directing its attention is the provision of a sufficient supply of oil for frying purposes. and licences are to be issued immediately to every bona-fide fish-fryer entitling him to pro- cure from his wholesaler the quantity of oil or oil compound he requires. This would afford as far as possible regular supplies. The special needs of the Jewish community will also have particular attention.