EXTENSION DIVISION. 201 



GARMENT MAKING PROJECT. 



Kesults in the garment making project nearly trebled those of the 

 preceding year. We found, also, that the clubs were more stable and 

 doing more genuine club work than they were when the volatile type of 

 members were enrolled. The valuation of the articles made was high- 

 er, and would have been greater, had it not been for the fact that many 

 clubs were forced to drop the work, owing to the loss of school time 

 during the influenza quarantines. 



Five districts were represented at the Michigan vState Fair by draft- 

 ing demonstration teams. Several county fairs also held demonstra- 

 tion contests for the different groups within the county. 



One club has completed three years of work and is now experiment- 

 ing on a group of lessons in household management, care of the home 

 and home decoration. 



Our new bulletin is being compiled and will be ready for distribution 

 Februarv first. 



Barbara Van Heulen. 



HOT LUNCH PROJECT. 



The season of 1919-1920 proved most successful for hot lunch work. 

 More clubs were organized than ever before in the history of club 

 work in Michigan. The gardening and canning clubs find a ready 

 market for their products in the hot lunch club. This project appeals 

 to the teachers particularly because it inchules both the boys and girls. 

 They appreciate also the value of the work from the health standpoint. 

 It is a means of solving the noon hour problem in the rural school and 

 establishes a splendid relationship between the teacher and pupils. It 

 has substantial and enthusiastic backing of the county school commis- 

 sioners as well as the home demonstration agents, the county agent 

 and the county nurse. The hot lunch bulletin No. 12 is being revised 

 and will be ready for distribution by February first. It will include 

 important changes which will make the work more practical as well as 

 making it easier to get in the reports. The hot lunch requirements 

 for each member are as follows: 



Each club member is required to be cook and bookkeeper for one 

 week and a housekeeper for one week and to hand in a report and story. 

 When a club is very large such as is the case in most village schools or 

 the members are very young, only one report and atoTj is required. The 

 treasurer sends in the report and the secretary the story. 



s 



PLAN OP WORK. 



Team First Week Second Week 



1 Cook and Bookkeeper Housekeeper 



2 Housekeeper Cook and Bookkeeper 

 Etc. 



The club is urged to hold regular meetings and to take up the study 

 of the simple food principles and the fundamental rules for cooking. 



Follow-up work in the form of demonstrations may be given by local, 

 countv or state leaders of club work. These demonstrations are usual- 



