Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1900-05-02

TIE world may Jostie and leave place
For our feet TO tread In the onward rsee.
But home has ever an open door
And happy memories OF days of yore.
There can rest from the struggle and strife,
Enjoying the type of the heavenly life.
Rgde are the temPests and strong the gales
That sweep Ger our Ewes til our courage fails
Then gladly we turn from the saddeuiug view
To the welcome that visits from tile tried and
the true,
Who are sheltered safe in The snug home nest
= far from the world and lis wild unrest.
Dear II. b. Friends,
May you all have the home shelter pic
tender memory.
once asked doctor this question; AT
persons eat well. sleep well and wurk we'll,
aren't they weII?'' He answered. "Yes, If
they feel Well
Have you ever noticed how different our
work looks to us some times from W hat it
does at OF her times? We rise some morn
ing and the usual tasks seem great bur-
den. The sink never contained SO many
dirty dishes; the broom was never so
heavy; the dust was never so noticeable.
The step is languid, the heart discour-
aged and the ideas dull, and il we should
think of singing at all it would be in a
minor key. We begin to think we are
either lazy or growing old fast.
Another day the crisp, clear air is like a
tonic to US. We move with a quick elastic
step; we think how soon We can "do up
the work; We feel as though we could
clean half the house in half day: we al
most wonder that We ever were weary or
discouraged about our work, and as for
growing old, why, we expect to be young
until we are eighty.
What can We learn from these two con-
ditions OF mind and body? When the
dull tired days come, take things as easy
as possible and hope for better day to-
morrow; and " hen it is day OF cheerful
ness and buoyancy, gather up remem-
brances of its cheer and courage to help
you in the darker days.
am not referring in these thoughts to
those temperaments which vary to ex
tremes, being either up on the heights or
down in the depths. We are such queer
com binations in our constitutional and
natural make ups" that it is only with
the largest charity that we can to any de-
gree understand our fellow travellers on
the journey of life, and we can never ex-
pect to entirely comprehend the various
phases of human nature with which we
come in contact.
/ think it was Elizabeth Stewart Phelps
who wrote A Little Maid and her
Moods, but little maids are not the only
persons who have moods. You will hear
a friend say: ~ met such a one and he
was in laxative mood to- day," or of
another, one will say: "she is having one
of her odd spells" Much is passed by
unnoticed and much is forgiven, because
persons have moods. Are We responsible
for our moods?
For years / conscientiously and faith
in standard cook book. that 1t was poor
pie-crust that would not grease the plates
Some way l have had sort OF "soId" feel
ing ever since.
'Huckabuck" makes very serviceable
tray cloths for common use, and hem
stitched tif you have the time) with a
narrow strip of drawn work at each end
they are quite pretty.
While Aunt Madge is filling our column
this week, she has in Imagination visited
every home, from Great Pond to Deer Isle,
and imagined her helpers attending to
their domestic duties and then hurrying
to their house-cleaning, and she expects
each OF you, and also those OF you who
read this column but have not yet written
for it, to report yourselves when the try
ing season is over SO that you may con-
graduate each other on the happy result.
LEMON PIE-Juice and grated rind of
lemon, / cup sugar, 3 cup of milk, l rolled
cracker tfnel, yolks Of , eggs, bake with one
crust and frost with whites of the two eggs
beaten TO a stiff froth and tablespoonful of
sugar added to them; return To oven a few
minutes to brown little.
CORN STARCH PUDDISG-One pint sweet
milk. whites of eggs, > tablespoons corn starch.
of sugar and little salt. Put the H. K In a
pan or small bucket, set in kettle of hot water
on the stove, and when it reaches the boiling
point add the sugar, then the starch dissolve. i,
a little cold milk, and lastly the whites of Ia,
eggs whipped to stiff froth; beat 1t and l,.s
cook few minutes, then pour into tea cups
filling them about half fall or pour into one
large mould. For sauce make a boiled custari
as follows Bring to a boiling point one pint of
milk, add three tablespoons sugar then the