Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1876-07-15

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SLEEP THE BEST STIMULANT.--The best
possible thing for Il man to do when he
feels too weak to carry it through is to
90 to bed and sleep week if be can.
This is the only true lecnperatlon OF
power, the only actual Incorporation of
brain force. Because, during sleep the
brain il in state of resin a condi-
ton to receive and appropriate partl-
cles of nutliment from the blood which
take the place of tho se Which have been
consumed III previous labor, since the
very act of thinking consumes. burns
up solid particles, a.: every turn OF the
wh.e or screw Of the splendid
steamer is the result OF consumption by
ire OF the fuel in the furnace. The
supply Of consumed brain substance
can oniv he had from the nitrltive par
ticies in the blood, which are obtained
from food eaten previously, and the
brain is SO constituted that it can best
receive and appropriate to itself those
nutritive particles during state of rest,
of quiet and and stiffness in sleep.
Mere stimulants supply nothing in
themselves; they only goad the brain,
force it to greater consumption of its
substance, until that substance has been
so exhausted that there is not power
enough left to receive Il supply, just as
men are so near death by thirst and
starvation that there is not power
enough to swallow anything, and it is
all over.
GREEN TOMATO PMKLE.-One peek
green tomatoes, and one dozen onions
Slice and put i'll layers, with salt
sprinkled over them stand until the
next day, then drain off the liquid.
One box of mustard 1.-TWO giIls), one
and half ounces of ground Llack pep
per, one ounce of whole cloves, one
ounce of yellow mustard seed, one
ounce of allspice. Put the pickle in a
kettle in layers with the spice, and add
vinegar enough to cover UP all, first
wetting the mustard, and let the whole
boil twenty minutes. The same recipe
is excellent made with half tomatoes
and half green peppers, and when done
and perfectly cold, one gill of oive-oil'
HERE CANDIES. candy
and many others, may he made of q
strong decoction or tea of the herb
thickened with loaf sugar, and boiled
skimmed, and stirred, till very black
and stiff. Then pour it smoothly into {
square tin pan, and set it in cool place
to CONCEAL. While still soft, mark it in
even squares with knife. When quite
cold and hard, loosen it from the pan
with a knife, and take it out. 1t is
\ good for coughs. Peppermint candy
is made in the same way, and is used
for fitulancc.
LUNCHEON CAKEs-One quart OF
cracked wheat porrdge made the day be-
t1re, one pint OF hot milk, piece of but.
ter as large as an egg, salt to taste, half a
teacup of yeast; beat up well, and add
enough white -four to make the batter
about as thick as can be stirred set in 9
warm place TO rise. In two or three
hours it will be light. Heat the iron gem
pans, drop in the batter by spoonsful, and
bake ten or fifteen minutes in hot oven
They are very easily and quickly made
and make an acceptable variety.
-~>>- --
FRENCH TWIST BnEAD.-Take ont
quart of light dough raised with home
made yeast; mixed in large table
spoon of sweet butter, salt-spoon o
salt, and one egg; add -four and kneat
well. Let it rise until light, then knea(
very gently; roll the dough in thi.
strips, measuring an inch in diameter
!redge lightly with flour and brai(
- loosely; let it stand few moments, ant
bake quickly without burning.
CHOCOLATE PAsTE.-Oue cup milk
boiled aud when boiling stir in it = tab
lespoons corn starch dissolved in J cuI
cold water; then add ozs. Bakers flaw
ored chocolate grated, the yolk Of l egg
beaten, II teaspoons vanilla; stir this
over the fire, and when little cool add
cup powdered sugar. This will make ;
thick paste to spread between the layers
of cake.
IcING.-Two ozs Baker favored choc-
olate grated, l teaspoon vanilla, white of
egg beaten and mixed with 10 teaspoon.
corn starch; then add the chocolate ant
beat it to smooth paste; then spread il
over the top layer as smoothly as possible
and place the cake in the nven moment
turning it round, and the icing will be-
come glossy.
GLAZED HAM.-Brush the ham, colo
boiled one, from which the skin has beer
taken-wet all over with beaten eggs
TO cup of powdered cracker allow enouel
rich milk or cream to make into thict
paste; salt. and work in tcaspoonful o
melttd butter. Spread this evenly (
quarter of an inch thick oyer the ham
and set to brown 10 moderate oven.
CHYsrALlzED PLUMs.-Stone them anG
put one pound of plums to half pount
OF sugar. Cook them to pulp, ther
spread on broad dishes to dry. Tacl
them away in glass jars. When wanted
to serve, take little and roll in pow
dered sugar the shape of plums.