. Baltimore and Ohio employees magazine . o Philadelphia. I havehear my motha say she have a sista inPhiladelphia. I will go with this girl. Iwill use my head to find my mothas come to Philadelphia and find long time I find my aunt. But shetell me she is come to Baltimore. She sayI come with her. I come. So now I am in the Unite State. I amin Baltimore. I write my motha. Lastweek I get a letter. She is well and she saymy sista Beckie is come next month to livewith me. I want learn much Aingleesh so Ican teech my sista. Oh, it is so good I shallsee her again. And how happy I
. Baltimore and Ohio employees magazine . o Philadelphia. I havehear my motha say she have a sista inPhiladelphia. I will go with this girl. Iwill use my head to find my mothas come to Philadelphia and find long time I find my aunt. But shetell me she is come to Baltimore. She sayI come with her. I come. So now I am in the Unite State. I amin Baltimore. I write my motha. Lastweek I get a letter. She is well and she saymy sista Beckie is come next month to livewith me. I want learn much Aingleesh so Ican teech my sista. Oh, it is so good I shallsee her again. And how happy I am, andso thankful I am livink in the UniteState, the land where I have dream of forso many time! Do I not have a Thanks-givink Day, too? J theenk I do. Sophia arose to go. Come tomorrow, Sophia, said the pro-fessor as she went out. When they had closed the door after herthe brother and sister came back into thestudy. What a little Pilgrim! he said as hecarefully refilled his Meerschaum. And we, added Jane, were 6orw inthe United KotKoiLsCom in// By Chef William Kennedy Baltimore and Ohio Railroad DiningCar Department 2 quarts flour iK cakes Fleishmans yeast I heaping tablespoon Crisco Butter size of a walnut Small handful of salt I teacup sugar Mix well and set in warm place over the morning make out into rolls and letthem proof. (See letter to womenreaders). Bake in moderate oven for 45minutes. Wr- I Dear Women Readers: Ye who think that your kitchen space is small should take a peep into thekitchen of one of our up-to-date dining cars, where you will find everythingarranged more compactly than it seems possible to arrange it. On a recent trip from Cincinnati to Baltimore, I happened to be in thedining car of Steward Spingler, who in-«ted me to mspect his kitchen. Scentinga chance to get some good recipes, I followed on. There, presiding over the pots and pans, quite as fat and as pleasant as thekind you read about, was Chef William Kennedy. He and his thre
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