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pectability would sink under her feet. For years she carried that silver about wrapped in trunks full of the precious linen, and in old underwear and cotton flannel kimonos and Sam's silk socks and Maxine's discarded baby-clothes. She clung to it desperately, as other women cling to jewels, knowing that when this is gone no more will follow. When the child was born Milly Pardee wanted to name her Myrtle but her husband had said, suddenly, "No, call her Maxine." "After whom?" In Mrs. Pardee's code you named a child "after" someone. He had seen Maxine Elliott in the heyday of her cold, clear, brainless beauty, with her great, slightly protuberant eyes set so far apart, her exquisitely chiselled white nose, and her black black hair. She had thrilled him. "After my Uncle Max that lives in--uh--Australia." "I've never heard you talk of any Uncle Max," said Mrs. Pardee, coldly. But the name had won. How could they know that Maxine would grow up to be a rather bony young woman who preferred these high-collared white silk blouses; and said "eyether." Maxine had been about twelve when Okoochee beckoned Sam Pardee. They were living in Chicago at the time; had been there for almost three years--that is, Mrs. Pardee and Maxine had been there. Sam was in and out on some mysterious business of his own. His affairs were always spoken of as "deals" or "propositions." And they always, seemingly, required his presence in a city other than that in which they were living--if living can be said to describe the exceedingly impermanent perch to which they clung. They had a four-room flat. Maxine was attending a good school. Mrs. Pardee was using the linen and silver daily. There was a linen closet down the hall, just off the dining room. You could open the door and feast your eyes on orderly piles of neatly laundered towels, sheets, tablecloths, napkins, tea towels. Mrs. Pardee marketed and cooked, contentedly. She was more than a merely good cook; she was an alchemist in food stuffs. Given such raw ingredients as butter, sugar, flour, eggs, she could evolve a structure of pure gold that melted on the tongue. She could take an ocherous old hen, dredge its parts in flour, brown it in fat sizzling with onion at the bottom of an iron kettle, add water, a splash of tomato and a pinch of seasoning, and bear triumphantly to the table a platter heaped with tender fricassee over which a smooth, saddle-brown gravy simmered fragrantly. S
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