Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1901-05-15
Selected by Flossie.
Dear NJ. B. Friends.

Dear NJ. B. Friends:
In thinking what the message shall be,
going out from our column this week,
thought of pair of "I's" not well-mated
and usually at cross purposes-Idleness
and Industry.
There may be days of enforced idleness;
DAYS when the hand is weak and the brain
weary; but that is when sickness or excess
of labor or care has exhausted vitality and
the whole system Graves rest. Rest and
Incidence are not synonymous terms.
Rest implies that there has been activity.
Incidence is a continued condition of
existence.
What do we not owe to the worlds
workers! Many person who considers
work ignoble would be glad of the fame
of those who have worked and won. The
famous author, musician or artist has
reached the height he occupies by labo-
rious, painstaking industry. Let us never
be ashamed of the title "a working man"
or "a working woman. Imagine, If you
can, the cessation of all labor even for
week, and what would human life be
worth and what confusion indescriba BILE
would sweep through the world!
Do not undervalue work. Get a little
glimpse of how necessary it is, and then
take up cheerfully the part of it that falls
to your share, and perform it to the best
of your strength and ability. Yours may
be work of the hand or the brain-really
the two cannot be separated If work is to
be well done. You may argue like the old
debating societies on the resolve that ''The
pen is mightier than the sword'' but the
axe, the hoe, the hammer, the needle, the
shuttle, the thousands of implements used
in labor will not cease their stroke and
stitch and click, because the needs of
humanity must be supplied.
/ wonder if some of you, weary with
work, taking up THE AMERICAN and look
ing for something in the NJ, B. column for
good cheer and comfort, will be disap-
pointed to find this homily on labor? If
any such there be, here is your message,
..Sweet after toll cometh rest and repose."
Rest. You have earned it. Are the cares
crowding thick and fast? "Thou wilt
| keep him in perfect peace whose mind is
stayed on Thee"
/ have read Flossie's two selections
through a number of times and cannot
decide which l like the better. Both are
very pretty.
Dear Aunt Madge:
Thanks for your kind words of commenda-
ton. l think we all try to "gather up useful
l Il.
exchange them.
saw G.'s inquiry for recipe for gingerbread
pudding, but have seen no answer yet. Per
| haps she had in mind something different from
any have seen, but have made what we call
gingerbread pudding two ways. One is to use
up scraps of gingerbread, and 1t takes one egg
| to about a pint of milk with enough ginger
Bread cake or cookies or whatever is at hand to
be well covered by the milk, add little salt per-
haps half teaspoonfu, and steam like any
pudding till the custard part is well set. Serve
this with sweet sauce. either boiled, or a hard
| sauce made by taking sufficient butter for the
pudding and working in all the sugar it will
hold. The pudding is best served hot this way
Or the same material may be used, only adding
sugar to sweeten the custard and serve without
sauce either hot or cold.
Another way is to mix batter like soft
gingerbread, and steam half an hour or more,
according to size. Serve with sauce.
An old fashioned pudding Is made by pouring
a cupful of boiling water into flour, stirring till
stiff; add cupful of suet or half cup of
chopped pork, a cup of raisins, scant half cup
of molasses, salt, little soda, half teaspoonful
or thereabout, stir all together with the scaded
dough, adding -four to make quite stiff and steam
anywhere from one and one-half to two and
one.half hours according to thickness of pud-
ding. Serve hot with sweet sauce. Eco.
g., have always told the sisters that
their questions are usually answered
sooner or later. / hope some of Ego's
pudding recipes may prove to be what
you wanted.