Programs for Use in* Study Clubs 1527 



Food for school boys and girls. Teachers College, Columbia 



University. Technical education bulletin 23 

 The use of milk as food. U. S. Dept. Agr. Farmers' bulletin 363 

 Foods and household management, p. 146-152. Kinne and Cooley 



Suggestive topics for town and city clubs. — 



1. Local standards for the cleanliness of market milk and ways in 



which these standards compare with those enforced in other 

 communities of the same size 



2. The attitude of members of the club, as consiamers, as mothers of 



children, and as club women, toward the local milk question 

 References 



The milk question. M.J. Rosenau 



The control of bulk milk in stores. U. S. Bureau of Animal 



Industry'. Circular 217 

 Publications of the Rochester Board of Health relating to clean 

 milk. Obtainable from the secretar}'- of the board 



Discussion. — The discussion should be based on the folloviing questions: 

 What improvements in the milk supply of this to\\Ti or in methods of 

 distribution are still to be desired? How may such improvements be 

 brought about? 



Suggestive topic for country clubs. — Sources of contamination of milk on 

 the farm ; effect of dirt on milk ; equipment and methods that may be 

 used on the small farm in order to instire cleanliness of milk for home 

 use or for the local market 



References 



Clean milk. S. D. Belcher 



The milk question, Chapter IV. M. J. Rosenau 



Disciissicni. — The following question may be used in starting the dis- 

 cussion: What share of moral responsibility has the woman of the 

 small dairy farm in regard to the selling of clean milk? 



Exhibit. — The exhibit should consist of loo-Calorie portions of whole 

 milk, skimmed milk, buttermilk, thick cream (40 per cent fat), and 

 thin cream (iS-20 per cent fat). 



Refreshments. — A caramel or vanilla junket, served with chopped nuts 

 and whipped cream, or a junket ice cream are suitable refreshments 

 to serve at this meeting. The energ}^ value and the cost of the whole 

 amotmt and of an indixddual portion should be calculated. 



CHEESE 



Roll call. — Each member should respond by naming, without describing, 

 a well-liked dish that contains cheese. 



