Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1884-03-14
Comfort for Late Risers.

DoSton 1rdNelef.
The ethics of COOL sleep should form a
part OF household morality. 1t is hardly an
extravagant assertion that comparatively
few people after childhood is passed, know
by experience what perfect sleep is, and sat
isfy themselves with a poor apology for this
most perfect refreshment.
Rising tired and weary from a disturbed,
imperfect sleep, they proceed to summon up
lost energies by strong tea or coffee, which in
its turn again interferes with perfect rest at
night; and this process Of life, more than
any mental or physical labor, wears women
out and makes them prematurely old.
81 have been reading myself to sleep after
retiring" said a Boston woman the other
day, "and when have done this for two or
three nights can see that look five years
older" 1t is an experience that any woman
can verify, and, conversely, she can see that
sleeping in perfectly dark and we'll venti
lated room brings back the contour and the
roses of childhood or early youth
The most perfect sleep is obtained bv care
fully closing the blinds, raising and lowering
the windows to admit plenty of pure air, and
drawing down the heavy shades, thus making
the room perfectly dark. Then, on going to
bed, go there to sleep. not to write or read,
or think or plan, but for that most valuable
of all things, the foundation of all activity
and energy-perfect sleep. A few nights Of
this experience will work magic transfer
nation in looks and in feelings.
Above all, let us divest ourselves Of ira
ditional prejudice that there is somehow
virtue in early rising. When early sleep is
obtained, early rising Is indicated by nature
by waking; but artificially produced it is
pernicious. Unless there is an exceptional
reason, it is far wiser to sleep till one wakens
naturally, and one hour then will do the work
OF three when one comes to it tired, unre-
freshed. Natures sweet restorer" is of all
things the most invigorating.
Tho New Craze In Soup.
[Chicago News
In.plain English. bouillon is thin, green.
ish brown soup, seasoned to suit the taste.
1t is served in fine china cup, from which
1t is slipped without soiling the lips. The
oesthetic accompaniment is small roll tied
with narrow ribbons. The first requisite for
bouillon is soup digester This modern in
vention is a cast-iron, fat-bottomed vessel
with bulging sides, whose smoothly ground
interior surface has been treated with lin.
ing Of porcelain. The upper edge of this
porcelain chamber is ground so as to fit the
dome-shaped cover, and meets the body Of
the vessel by means Of q steam-tight Joint.
A little safety valve on the top prevents ex-
plosion.
And having the pot the cook will need
three pounds of raw beef. two teaspoonfuls Of
salt, one Of black pepper, the white Of three
eggs and two quarts of soup stock. Cut
away every particle Of fat from the meat and
mince it in wooden bowl. Add the season.
ing, throw into the soup digester, and add the
stock. Let it simmer on a slow fire for an
hour or so. When done run it through a
colander to get rid Of the meat, set it away
to cool, and skim of all the grease. When
every particle of fatty substance has been re-
moved the next step is to get it clear as am
Der. Beat up the eggs, pour the frothy mix
ture into the liquid, and let it boil thirty
minutes, stirring all the time Then strain
through napkin, and you have the cele
brated invigorating beverage which the
French call bouillon. Keep on the stove in
winter, and on ice in summer, and, II the
minister calls, give him cupful; give it to
Mrs Brown with French china desert-dish
and a napkin, and she'll tell you all she
knows and great deal of information that
she imagines, and, besides refreshing our
visitor, you will build up a valuable reputa-
tion that comes from keeping pace with re-
fined utilization.
II you are out OF situation and can And
an'opening, any first-class restauranter or
high-toned caterer will give you SIS week
to make the tasteless, Odorous, but stylish
soup.