The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1905-04-15
Won1dn'S U)orId
MY HEART AND /

biio4sh. we re llred, my heart and /
We Slt beside the headstone thus.
ana WISH mat name We're carved
for us.
The moss reprints more tender,v
knife.
earths life
With which We're tired my heart ant
You see were tired, my heart and I
We dealt with books, we trusted
And in our own blood drenehed the
As if such colors could not fly.
We walked too straight for for.
tunes end,
We loved too true to keep a
At last were tired, my heart and 1.
How tired we feel, my heart and I,
We seem of no use in the world:
Our fancies hang gray and UNI
curled
About mems eyes indifferently;
Our voice, which thrilled you so,
win let
You sleep; our tears are only wet:
What do we here, my heart and 1?
So tired so tired, my heart and Il
1t was not thus in that old time
When Ralph sat with me meath
the lime
To watch the sunset from the sky.
Dear love, you're looking tired, -
he said:
l. smiling at. him, shook my head:
'Tis now were tired, my heart and /.
So tired, so tired. my heart and 1;
Though now none takes me on his
arm
To fold me close and kiss me
warm
TIL each quick breath end INA sigh
OF happy languor. Now, alone.
We lean upon this graveyard
Unchecked, unkissed. my heart and 1.
Tired out we. are, my heart and I.
Suppose the world brought diadems
To tempt us, crusted with loose
gems
Of powers and pleasures? Let it try.
We scarcely care to look at even
A pretty child, or Gods blue
heaven
We feel so tired, my heart and l.
Yet who complains. My heart and I?
In this abundant earth, 40 doubt.
Is little room for things worn out;
Disdain them, break them, throw
them by .-..
And if, before the days grew
rough
We once were loved. used-wen
enough
I think we've Jared, my heart and 1,
MEALS FOR EASTER DAY.
(From Men and women.)
Breakfast.
Oranges.
Cereal Eggs with Dates
Boiled Eggs Toast
Ham and Eggs
Mullins
Coffee.
DINNER.
Cream of Chicken and Rice
Roast Lamb, Mint Sauce
Potato a la Royale Peas
Water Lily Salad
Easter Pudding Lady Fingers
Coffee.
SUPPER
Cold Roast Lamb Spiced Currants
Thin Bread and Butter
Chocolate Cake Tea
Mullins.
one egg, one tablespoonful of butter, /
one cupful of sweet milk, two teaspoon |
fuls of baking powder. flour to make !
a stiff batter. Bake in gem pans /
which have been well creased and |
heated.
Mint Sauce.
spoonful of chopped spear mint. and |
one tablespoonful of sugar, added to a !
half cupful each Of strong vinegar and |
water. Let simmer for thirty minutes |
Roast Lamb.
Buy a hind quarter with the kidney /
left in and the veil of fat wrapped !
around the meat. Rub well with salt |
and roast in steady oven, allowing |
thirty minutes to the pound. Serve
with mint sauce.
Cream of Chicken and Rice.
one pint of chicken stock, one pint
of rich milk. Two tablespoonful of
rice. Season and cook until the rice is
tender, then thiclen with one tea
spoonful of corn starch.
caRer Sauce.
one tablespoonful each of butter and
-four, melted together. One cupful of
boiling water. Stir until smooth. Sea-
son with half teaspoonful of salt and
q tablespoonful of white pepper. Add
= tablespoonful of capers.
Easter Pudding.
Soak one box of phosphated gelatine
1n one pint of cold water. When soft
add one pint of hot water, then an
other cup Of cold. Sweeten with one
and one half cUpful of sugar; divide
into four portions, .coloring them pink.
green, Lavender and orange, fiaYoring
them respectively rose, pistachio. violet
and orange. Fill egg shells with the
Jelly and let harden. Arrange a nest
of candied lemon peel; remove the
shells and arrange the jellied eggs in
tho nest Serve with whipped cream.
Potato a la Royale.
one pint Of hot mashed potatoes,
one-haf cupful of cream, one table
spoonful Of butter, whites Of four eggs
and the yolk of one: one tea spoonful of