Great Falls High School - Roundup Yearbook (Great Falls, MT)

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ROUNDUP ii Nineteen Hundred Twelve We stand upon the threshold. So that when the world has launched Awaiting life ' s grand call. us Awaiting- the noble message, . hit upon its great broad sea, That comes to each and all. Ever mindful, ever thoughtful We have sought the flowers which Of those teachings let us be. childhood, Grasped with eager, loving hands. Row, not drift. be e ' er our motto. We have passed the shining river. Row. yes row with heart and Flowing through youth ' s golden limb, sands. Far away the harbor awaits you It is yours who strive to win. Parents kind and teachers clever, Pleasant school-days lay behind us, Gracious friends and loved ones dear. Days that shall not come again, All have given us strength and cour- But in front the world is beckoning age With its pleasures, hopes and gain. To strive and win from year to year. Ma} ' the loving Power above us So we stand upon the threshold. Lead our faltering steps aright. Awaiting Life ' s grand call. Keep our minds and hearts untainted Awaiting the noble message. Through the boundless stretch of life. That comes to each and all. But why stand we idly talking? Keep us mindful of the duties Deeds, not words, alone shall tell: Owed to fathers, mothers dear. Teachers, school-mates, happy school Ever thoughtful of the teachers days. Who have trained us year by year. We, the Seniors, fare thee well. — K. V. W., ' 12. Extracts from Miss Dixon s Cook Book How to Fry Doughnuts. And this is the end of my doughnut To fry some doughn uts roll your rhymes. — A. V.. ' 14. dough. And have the fire both hot and slow; From the pail to the kettle your lard Ode to a Pancake. put in Take an egg and beat it hard. Then cut out your doughnuts with a Add some salt, a bit of lard — - tin. Then some milk, preferably sour. Take up a doughnut with your hand Of soda, then a small teaspoon, And slide it in as well as you can. Heat it all to a merry tune; Then beware id ' the boiling lard. Drop upon a sizzling griddle, For if you don ' t, it will burn you hard. Turn when bubbled in the middle. Stand over the kettle with fork in F.at them then with syrup and butter. hand, Till you ' re so full you cannot utter When the doughnut is brown, put in- One word of English, though Miss to a pan. Dixon Repeat the performance a good many Threatens to call you a little vixen. times, — E. K., ' 14.

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ROUNDUP wished us a good morning, which we returned, smiling- our prettiest. When we were safely outside I heaved a sigh of relief. Well, I said, As long as he ' s in love, I ' m glad it ' s some one like her, whereat Louise smiled knowingly. Our friendship progressed rapidly. We christened her the Pretty Lady and she was soon calling us Lou and Beth. There was only one thing that served to spoil the harmony of the situation. The Lady of the Green Eyes took a violent dislike to our new neighbor and whenever she ent- ered the Lady would turn tail and run. Things went on very nicely be- tween the Pretty Lady and the Youngest Man. We aided them as much as we could by bringing them together as often as possible. Lou- ise can concoct most delectable messes on the chafing-dish and I make splendid coffee. On one of these occasions we were gathered in our big room (called big by courtesy), the Pretty Lady. Lou- ise, the Critic, the Youngest Man, the Lady of the Green Eyes, and myself. Louise presided over the chafing dish, waving a spoon in the air and talking- very fast. The Pretty Lady and the Youngest Man were engaged in earn- est conversation oblivious to us, while the Critic and heroine and I were engaged in a three-corned dis- pute as to the merits of a certain one of the season ' s plays. The Lady of the Green Eyes looked on in disdain. Suddenly, there was a knock at the door. Being the only one not busy, I disengaged my length from the depth of a Morris chair, and went to answer hoping in my heart that there would be enough eats to go around. When the door opened, there stood on the threshold, bowing double and smiling, the strangest looking mortal I have ever seen. I shall not attempt to describe him. There is only one word in my vocabulary that fits him. He was a Shrimp and the Shrimp he has become in the annals of the third floor back. Louise, the Critic, the Youngest Man, the Lady of the Green Eyes, and I all looked at him aston- ished. Not so the Pretty Lady. After one glance, she literally hurled herself at the Shrimp, emiting a cry of George. Then recollecting her- self she turned and said, Ladies and gentlemen, this is my fiancee, Mr. George Booth. Louise recovered from her astonishment first, and said something conventional and polite, asking him to enter and partake of our poor repast. This, however, they both declined and we heard the door close into the Pretty Lady ' s apart- ment. There was nothing to say or do, so we neither said nor did anything. The Critic and the Youngest Man left soon, leaving us weak with sup- pressed laughter. When we were able, we cleared up the remains of the repast and put things generally to rights. While en- gaged in this, the sound of voices came floating through the open tran- som. Good night, honey. Bye, bye. dear. Wdiat does honey think of my new- neighbors? Oh! all right. The old one (Lou- ise) was kind of pretty, but the young- one didn ' t strike me as very much. Good night, dear. Good night. Then some one started slowly down the stairs and the Pretty Lady ' s door shut with a bang. There being nothing else to do, Louise and T turned off the light and went to lied. By the way, the Youngest Man and I are to be married in Tune.

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ROUNDUP A Recipe for an Omelette. One morning ' , bright and early, Before the sun was up; I thought I ' d make an omelet Within a shining cup. The yolks of six fresh eggs I broke into a bowl. Gently sprinkled them with salt; Poured sweet cream upon the whole. The whites were added next. Beaten as white as snow. Then butter into the skillet put; Now hurry, don ' t be slow. Then into the nice hot butter I poured this mixture yellow. And for breakfast I had omelet Good enough for any fellow. — H. A.. ' 14. When cool they ' re placed within the tin cake-box, To which we hitch two brass pad- locks. — S. H., ' 14. A Recipe for Frying Doughnuts. To make these mystic dainties we re- quire Three pints of swine ' s oil placed above the fire. To this we add, when it is smoking hot. The rounds of dough placed gently in the pot; Then, as these disks take on a golden shade, The cooking fork comes quickly to their aid. Home-Made Fudge. A chunk of chocolate two inches round Cover with sugar finely ground: This with a cupful of water wet. And add a chunk of butter, you bet. Then put it on the stove to stew — ' Tis done when it is thick, like glue. Smear a pan with butter galore. And when it ' s done throw open the door. Then, if you want it nice and sweet, Good enough for a king to eat. Add a pinch of salt, and vanilla, too, And over and through it, fine nuts strew. Then begin to beat it hard Till at length it ' s smooth as lard; Pour it into the buttered pan And keep it there till hard, if you can. Of all the candy you ' ll ever eat. This kind you never can beat; But it might be well to look to your diet. If you really wish your sleep to be quiet. — M. B., ' 14. (Mm