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Show I DITCH MASTERPIECES "Learn One Thing Every Day." No. 1. "THE NIGHT WATCH," By Rembrandt Copright, 1913. by The Associated Newspaper School, Inc. When Rembrandt painted the most J famous of all his works, the picturo commonly known as "The Nlghl Watch." "which hangs In the Royal Museum at Amsterdam, it caused him ' a vast amount of trouble There are upward of a score of portraits in the big canvas and each man contributed the same amount to pay for It Sal urally ech wanted to be quite as prominent prom-inent as his fellows, and those who rru shown in the background mado D tremendous row because the artist t.cVred to group his figures with the thought of art composition, rather tl'.r.n of their important 1 Really it is not a night scene at all. Sir Joshua Reynolds Is responsible for this misstatement being deceived by Rembrandt's originality in handling light and shade It shows the guHi-l guHi-l crinp of the civic suard of Amsterdam at the sound of the drum calling them H to practice ,l Rembrandt was one of the few mas-K mas-K ters of painting who had an opportu-Bfrlty opportu-Bfrlty to be extravagant He spent la-S la-S ifh'lv, and gave away money wltb equal aft Indifference He paid outrageous n 1 Ces for pictures, when he should have A paid his debts Like most great genial geni-al uses of art he died poor and neglect- t2 -" M His real name was Rembrandt Har-kanzoon Har-kanzoon van Rljn. and be was born at Ix; den in 1607. the son of a well to-do miller F He was bis own teacher In his Si icnriv davs in Leyden Rembrandl Ipalnted and etched the people about y ; him st-ekine character and the pit 11 Ituresoue whether he found It m dr, IS flingulshed folk or in b.c.r. aid -rip I ftles He constantly used his mother K8 a model lie painted between fifty ? and -ixtx frt.rtraits . ' ! '.: H Irom van'itv, but to muster every form of . xpressi..n. to u-,rn bo to re re- J gent lite human fa' e ironi w Ithln I His methods were original during hi whole career. Sometimes hi n tuld llhake the handle of the brush an d I ; it over the fr.-sh pa.nt t" touch he wanted to the hair or the fi heard Sometimes he would scoop up tiii'k laxcrF of palm i'n the palette WJ ; , bsssbC?" knife and stick them on the canvas Rembrandt developed slowly; but at twenty rive he painted the wonderful "Lesson In Anatomy." in which is shown the anatomist Tulp and his seven associates, life size. He was then recognized as the foremost fore-most portrait painter of Amsterdam When he was twenty seven Rem brandt married a rich and beautiful fair-haired Krlcslan girl named Sas kla. For eight years his wife was the center of Rembrandt's llfo and art. and her face appears on many of his canvases These were happy years for Rembrandt. He entertained lavishly; but in spite of many distractions distrac-tions he worked with great energy No fewer than 700 of his paintings and etchings have been catalogued. After the death of his wife evil days came When he was fort nine yearn old everything that Rembrandt owned was sold to meet his debts. He was turned out of his house. without rlendB with little more than the Clothes on his back He whom the world has called the "King of Shad owi entered into the gloom of pov art) But still he worked until ho died at the age of sixty two, alone and neglected "The Gilder," painted In 1M0. was sold in PariB in 1802 for 1,000 In isss 11 was SOid to M. H Havome r ,,f New Nork for S0,nun P A P I dener paid 5500,000 for ' The Mill," because he believed It to be a Rem brandt, although 6ome authorities doubt Its authenticity. Recently H. C FrlCM of New York paid SCSO.OOO for Rembrandt's "Th Merchant." Even day a different human Interest Inter-est story will appear In the Standard You can get a beautiful Intaglio re-production re-production of the above picture, with five others, equally attractive, 7x9 12 Inches ip Bize. with this week's "Men tor" In "The Mentor" n well known authority covers the subject of the pictures and stories of the. week Read ers of the Standard and the Mentor will Know art: literature, history, science, sci-ence, and travel, and own exquisite pictures. On sale at Spargo'6 Book of cottolene. They will please call for same at the Standard office GET ACQUAINTED WITH CHILDREN How many mothers and big sisters today who. asked questions bj the children of the family, will say "You are too little to understand"" And how many realize that to save them-sehes them-sehes a little effort they are shirking shirk-ing one of tho greatest "responsibilities "responsibili-ties of their lives? Children are not to be put off with rebuffs without they Buffer for It. Children are worthy of elucidation upon up-on any subject which Interests them, for once Interested, they will seek an answer to their questions until thry find It They may seek until they find the wrong answer one that is injurious. So exercise intelligence and good Judgment. The child Is capable of understanding understand-ing The child brain is more active than that of the adult. Tho child performs a wonderful task when he is little more than a year old He learns a language. A child accomplishes gradually, of course, what comparatively compara-tively few grown people accomplish he learns a language. So do not ignore the child mind Train It, Riving It the benefit of all your experiences. Temper your training train-ing with good, sound Judgment In all matters concerning the child and the result cannot bo but a splendid one The fact that a child may be wrongly taught is proof of th- grca' necessity of keeping constant vigilance vigil-ance and taking the greatest of p.ilns so that he will be rightly taught For wrong will find no dwelling place in the home of right. It is a surprising truth that many parents In this enlightened age begin training a child for a certain vocation before he has had time to display his natural gifts or Inclinations. As well might a gardener promise a bouquet of a specific color of flowers from a certain plant before that plant tn en hns formed buds. A gardener would be regarded as foolish if he made such promise. How much more foolish, fool-ish, then, Is he who anticipates the blossom of life before seeing the bud of youth. This habit of Ignoring the child of thinking for him and not with him 1 has lost to the world as great geniuses gen-iuses as arc today named among the immortals. It has lost them to the I world, by taking from the path to I which they were born and sending I them, at early age. Into strange, un-! un-! learnablc forests So gci acquainted I with the child. Take him serloush, for childhood is the most serious time of life, paradoxical as this may sound. Remember: There are innumerable' more possibilities in the child of 4 than in the greatest of men at four score so seek out and acquaint yourself your-self with those possibilities. FRUIT PUDDING. (me-half cup sugar, one-half cup water one-half cup flour, one tablespoon table-spoon cottolene salt to taste, one teaspoon baking powder Stir all together, then put a pint of peaches Into a pudding dish, pour batter over them, and bake Serve wltb cream I use also cherries cher-ries or pears Instead of peaches. Eggless Cookies. One cup of milk, two-thirds cup cottolene. salt to taste, or half butter and half cottolene; two upi sugar, two teaspoons baking powder, one small level teaspoon soda, one-half one-half grated nutmeg. Dissolve soda In milk Add flour to make dough Just stiff enough to roll. This makes about I fix dozen cookies Cookies That Keep for Months. I Yolks of three beaten light Three rounding caoieBpoons oi granulated gran-ulated sugar added one at a time, three tablespoons of melted butter, three tablespoons of cream beaten light, jusl enough flour to handle and flavoring to suit the taste. Any number num-ber of eggs may be used, always keeping proportions one of each for each egg added Cover about two-thirds two-thirds of top with confectioners Icing, Ic-ing, powdered suKar. and cream, flavored. flav-ored. Decorate with a candled cher-rv cher-rv or whole nut meat. These cookies will keep perfectly for months and are pretty and good HOUSEHOLD HINTS It Is said that a dry' bran Is an excellent ex-cellent cleanser for dainty velvet flowers and woolen fabric Rub the soiled spots harder than tho rest, then brush it all off To stop the rotting of Irish potatoes pota-toes In the cellar do not keep the cellar too warm. Sprinkle plenty of air slaked lime among them and cover them lightly to keep the light away from them. A help to the mother and baby iu a small bathroom is a broad platform 2 by 35 Inches, or smaller If tub Is small Here the clean clothes, warm towels, and a thick pad can be laid; it is wide enough so that baby cannot roll off. and later tho child can be dressed there as well. Kits well over the back end of tub, right close to the wall, and extends over the side.-; about two inches If set well on to tub, it will not upsel W hen not In use. stand on end at the back or end of tub. Strawberry Foam Cut one pint choice strawberries in small pieces Deal the whites of six eggs light, adding a pinch of salt when flalf-beaton Whip In powdered sugar, su-gar, two tablespoons to each egg, and when meringue is still fold In as much sugar as the eggs will lake without falling. Add the strawberries strawber-ries a few at a time, beating constantly, con-stantly, until all are in. Heap In glasses, put on ice and servo as soon as chilled Strawberry Fram Two cups thick cream, whipped stiff and sweetened with oue cup 1 powdered sugar and one tablespoon I orange juice. Be;ii into this one pint crushed strawberries and serve In sherbet cups. Strawberry Junket Make a plain Junket, flavored with vanilla, and fill sherbet glasses two-thirds two-thirds full Set in the refrigerator to chill, and when ready to serve fill the glasses with 6llcod and sugared strawberries Heap whipped cream on top and decorate with a large berry In center Strawberry and Nut Sundae Crush one cup ripe strawberries and add two tablespoons whito sugar syrup, or sufficient to make very sweet At serving time pour It over portions of vanilla Ice cream and sprinkle with chopped nuts. Rice With Strawberry Dressing Put four cups milk In a double ; boiler and when boiling hot pour in three-fourths of a cup rice, one ta- blespoon butter, ono scant teaspoon salt and three tablespoons sugar. Cook ono hour. Strawberry Dressing. One cup powdered sugar and one tablespoon butter. Beat to a cream Add one Jarge cup fresh, ripe strawberries straw-berries mashed through a sieve Stir In the well beaten white of an orr In serlng pour the rice, hot or cold, on a platter and then pour-the strawberries straw-berries around it. Strawberry and Banana Macedome Put one pint strawberry syrup and one tablespoon lemon juice In s sauce pan with one teacup sugar and let come to a boil Drop In half a dozen peeled and sliced bananas. Simmer gently 15 minutes, remove the fruit, let syrup thicken and then pour it over tho fruit. Serve cold. |