Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-09-17
The Dear Old Mother.

Honor TIE dear old mother. Time
has scattered the snowy flakes on her
brow, plowed deep burrows on her
cheeks, but is she not sweet and bean.
tifnl now? The lips are thin and
shrunkeu, but those are the lips which
have kissed many hot tear from the
sweetest lips in the world. The eye il
dim, yet it glows with q soft radiance
of holy love which can never fade
All, yes. she is dear old mother. The
sands Of life are nearly run out, but
feeble as she is, she will 60 further and
reach down lower for you than any
other upon earth. You can not walk
into u midnight where she can not see
you; You Can not enter prison whose
bars will keep her out; you can not
mount u scatfold too high for her to
reach that she may kiss and bless you
in evidence Of her deathless love.
When the world shall despiso and for
sake you, when it leaves you by the
way side to die unnoticed, tue dear old
mother will gather you in her feeble
arms, and carry You home. and tell you
Of all your virtues until you almost
forget that your soul is disfgured by
vices. Love her tenderly, aud cheer
her declining years with holy devo-
ton.
SLEEr. The following little incident
is related in French journal in con-
| necti"n with "Sieep one of the most
esteemed paintings exhibited in the
par.s SafST@ this year: One sultry
June day NJ. Henner worked at pic
ture which refused to respond to his
wishes. Discouraged and out OF hu
NOR, the artist threw down palette and
brush ba 10 his molel, young girl of
sixteen, to break her pose, and then
strobe hastily up and down the studio.
The tired girl stretched herself on the
divan, AID soon fell asleep. The artist,
continuing his moody walk, suddenly
| Noticed her us she lay thcte in so nat
ural pose, with rosy cheeks and
parted lips. On tiptoe he walked to
his easel. sat down, and, filled with ar.
dor, painted the charming Sleep"
FRUIT IcE-CREAMs. - Ingredients -
To every pint of fruit juice allow one
pint of cream, sugar to taste. Mode
Let the fruit he we'll rlpened; pick off
the stalks. put it into large earthen
pan; stir 1t about with q wooden spoon.
breaking it until it is we'll mashed !;
then, with the back of the spoon rub it
through hair seive; sweeten it nicely
with powdered sugar; whip the cream
for few minutes; add to it the fruits,
and whlsk the whole again for another
five minutes; put the mixture in the
Ire ezing-can and freeze. Ices are usu
ally served in glasses, but if nodded,
as they sometimes are for dessert, must
have small quantity of melted ISM
glass added to them to enable them to
keep their shape.
BAKED LAMB. Lay a hind quarter
OF lamb In buking pan-a covered one
Is best-sprinkle with pepper and salt
and add a little cold water. Basic fire.
quently. 1t will take about an hour
and half to cook. Remove the fat
from the gravy, thickeu with Drowned
flour and season with little Worces.
tershire sauce. Serve the lamb on a
bed Of spinach that has been boiled.
drained and heated. with a little butter,
pepper. salt and stock or brown gravy.
Ii peas are in season substitute them
for the spinach.
LEMON PIE.--One egg mixed with
one grated lemon. In another dish
stir smooth with little cold water one
large tablespoon of cornstarch; add
one good cupful of boiling water. one
cup OF white sugar, u piece Of butter
the sze of an egg; when cool add the
egg and lemon. Bake with one crust.
Use the white of the egg for frosting.
One large lemon will make two pies by
doubling the rest.
BUN LoAF.-Take five pounds of
flour and five teaspoonfuls of soda,
mix we'll; add one pound raisins, one
pound cur-ants, two ounces candied
peel, two ounces citron, half-pound
brown sugar, halfpouud treacle, half
pound lard or butter, two teaspoonfuls
allSpice. When these are we'll mixed
add as much fresh buttermilk as will
make it the right consistency. Bake
SLOWLY III deep tins, as it will rise con
siderably.