Ixiv Department of Home Economics 



products has also been developed. A campaign for the increased use of 

 potatoes was undertaken for the purpose of utilizing the surplus and 

 saving wheat. 



During the summer of igiy three emergency schools of from six to 

 ten days each were held at the College, for the purpose of giving to 

 candidates for positions as county food conservation agents some under- 

 standing of the problems and organization of extension work, as well 

 as recent information in subject matter. These schools lasted through 

 the entire day and the evening, and were conducted by staff members 

 who contributed the time from their rest, recreation, or study periods. 



The time of various members of the foods staff has been required for 

 experimental cookery as related to food conservation. A special study 

 of wheat substitutes for breads, cakes, cookies, pastry, and other dishes 

 has been made. Uses for dairy products have been developed. The 

 use of sugar substitutes, such as sirups, molasses, and honey, has been 

 studied. Experiments have been made in canning vegetables with acid, 

 preserving vegetables with salt and with salt and acid, canning fruits 

 and vegetables, and drying fruits and vegetables, and with pastes made 

 from fruits and vegetables. To encourage the drying of fruits and vege- 

 tables, experimental work has been done on the cooking of dried products 

 including the time of soaking. Special work was done on the preservation 

 of fourteen varieties of New York peaches and twenty-foiir varieties of 

 New York apples. 



During the preserving season the foods staff contributed daily two or 

 three recipes for canning, drying, or salting foods, which were sent to the 

 newspapers of the State through the publicity bureau maintained by the 

 Department and the New York State Food Supply Commission. Since 

 December it has contributed conservation menus for each day of the 

 week, which have likewise been sent to the newspapers of the State. 



The number of questions on foods that come in daily from all parts 

 of the State has increased greatly since the emergency began. These 

 have often required investigation on the part of the staff. As a restilt, 

 a food question box has been conducted in the State newspapers through 

 the publicity bureau for the benefit of readers interested in food problems. 



As part of the work on conservation of fats, an exhibit showing ways 

 of utilizing excess fat from meats was prepared and sent to the food 

 conservation agents. 



During the summer of 1917 Dr. Harold L. Lang, a bacteriologist, and 

 Mr. Newbill, a canner, both from the United States Department of Agri- 

 culture, together with Miss Elizabeth Genung, of Simmons College, 

 carried on canning experiments in cooperation with the College. They 

 were assisted by Misses Bertha Yerke and Ahce C. Van Scoy, of this 



