Department of Home Economics Ixi 



adapted to include the cookery of the substitutes made necessary by the 

 rulings of the Food Administration. 



In the clothing division, a considerable part of the work done was for 

 the Red Cross or for Belgian relief. In two of the courses the students 

 contributed practically all the material used. In one course old garments 

 were collected, renovated, and remodeled, for sending to Belgium. A course 

 in vocational work, made possible by the passage of the Smith-Hughes 

 bill and intended for students who desire to become teachers in vocational 

 high schools, was added in the second term. The laboratory is conducted 

 as nearly like a dressmaking shop as is possible with the limited equipment 

 of the Department. The work is done largely for persons outside the 

 class, each student making at least one garment for outside custom. 

 The aim is to acquire skill as far as possible. An extra problem requiring 

 outside time was introduced in the millinery course for the purpose of 

 making soft wool hats for refugees. 



The course on women in industry has been adapted to present-day 

 conditions and problems of women engaged in industrial work, stress 

 being laid on conservation of the strength and vitality of women and 

 children in war time. The course in house planning has emphasized 

 conservation as applied to planning the home kitchen in such a way 

 as to conserve the vitality and the time of the worker. The course in 

 design has been adapted to the present situation by emphasizing in 

 house-furnishing the skillful use of old materials or inexpensive new ones, 

 in order to make an attractive interior with rneager resources. The study 

 of costimie design has focused on sensible everyday garments, and has 

 included becoming combinations of old materials for war-time clothing. 



The extension course has had as its aim the special training of seniors 

 to take up food conservation work in the State. Emphasis has been 

 laid on food preservation and on the use of conservation substitutes, 

 through demonstrations and public speaking. Lectures on publicity and 

 the preparation of material for the press have been given, to open up other 

 avenues for reaching the public in county-agent work. 



Cafeteria. — To serve only such food as was consistent with the rulings 

 of the Food Administration has required much experimental work in 

 large-quantity cooking. By observing wheatless and meatless days, 

 and by reducing the amount of sugar and fat used, the cafeteria has been, 

 able to save each month about 1800 pounds of wheat flour, 1000 pounds 

 of meat, goo pounds of sugar, and 500 pounds of fat. 



Extension. — The extension staff has been used in organizing and 

 carrying on the campaign for food conservation. The number of extension " 

 meetings held was 251, and about 40,853 persons were reached. These 

 meetings have included demonstrations; meetings with study clubs. 



