Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1917-06-27
NORMAL SCHOOL NOTES.

Teachers and former pupils we're glad
to welcome Miss Mary &. Richardson.
who has returned to Castine from
Spokane, Wash.
The school was honored by the presence
OF the governor and three members each
OF his council and staff, at its closing
exercises, June %. Upon their arrival at
Richardson hall in the evening OF June
q, they were given an informal reception.
The following forenoon at 11.25 the
governor and members of his council
addressed the school.
After speaking OF his interest in
education and giving the reasons which,
under ordinary conditions, would have
given him desire to visit the school
whose work he had known for many
years, the governor said he should not be
taking the time for visiting the educat-
ional institutions of the State did he not
feel the necessity OF emphasizing certain
needs ia this critical period.
He said that we were learning to think
in terms OF billions OF dollars, millions OF
men, Of farm products, munitions, ETC.,
but we must not think that these alone
can save nation. He stated that no
nation had ever really been conquered
until its soul was lost, reminding us that
Rome was invincible until the national
character was undermined through
luxurious living.
He said that present conditions should
lead us not to neglect, but rather to
emphasize, education, end told US that
England bitterly regretted her failure
to do this in the beginning Of the war.
Referring to President Wilson's famous
, utterance, '.the world must be made
safe for democracy" he said we should
not forget what was equally important,
that democracy must be made safe for the
world.
He felt that the school had q greater
place in the child's life than even the
home, and that it had determining in
fuence upon those who were to be the
future citizens.
He was followed by George W. Norton,
editor OF the Portland Express, who paid
glowing tribute to Mr.. Richardson. He
referred to his pleasant association with
Mr.. Richardson when they we're both
teachers, he of the grammar school and
MIR. Richardson Of the high school in
Bridgeton. He paid tribute to Mr.. Rich
ardson's ability, courtesy and Christian
character, and spoke of the warm regard
in which he was held by all and the great
service he had rendered the State at
Bridgeton high school, Fryeburg acad-
envy and the Eastern State normal school.
Mr.. Faye and MIR. st. Clair spoke inter-
estingly, the former emphasizing the in
Huence upon the pupil OF the teachers
personality and later referring to the fact
that we often forget, in praising some in
dividuaps achievement, the patience OF
some teacher who made the achievement
possible.
The pub examination in cooking con-
sisted OF lesson in meat substitutes dur
ing which the following recipes were pre-
pared and served to the guests:
Nut AND FRUIT CHEESE = One fourth
pound figs, u pound seeded raisins, u
pound dates, l quart peanuts, q pound
walnuts. Wash the fruit and stone the
dates. Mix thoroughly with the nuts and
put through meat chopper. Press the
mixture into tin and stand in a cool
place. To serve, loosen sides with q thin
knife, turn out on q board, cut in thin
slices and serve in place OF meat.
Nut SoUFFLE = One cup soft bread
crumbs, " cup milk, u cup chopped nuts,
u teaspoon salt, dash OF pepper, 2 eggs.
Put milk and bread crumbs over the fire;
cook until perfectly smooth, stirring con-
| stantly. Remove from the fire, work in
the nuts, add the seasoning and beaten
| egg yolks, fold in the we'll beaten whites.
Turn into buttered baking dish and bake
in moderate oven twenty minutes. Test
like custard.
CHEESE SoUFFLE. - Two tablespoons
butter, tablespoons -four, Y cup scalded
| milk, 8 eggs, II teaspoon salt, dash Of
pepper, u cup grated cheese. Melt the
butter and mix thoroughly with -four,
| then add the hot milk gradually, and the
| salt, pepper and cheese. Remove from
the fire and add the beaten yolks. Cool
the mixture, pour in the beaten whites,
pour into . buttered baking dish and
cook about twenty minutes in q slow
| oven. Serve at once.