EXPERIMENT STATION REPORTS. 283 



Canning seems to run second to garment-making in popularity. This 

 was true for the first year clubs were organized in Michigan and seems 

 to be continuing. Since the drop after the high peak of 1918, the average 

 yearly increase in number of clubs has been between 25 and 30 per cent. 

 Although this is not a high figure, the growth is substantial and the 

 project is retaining interest of the girls who start it, so that we feel 

 it is holding its own. 



COOKING. 



This past summer we have had enrolled only twelve cooking clubs. 

 We have not pushed this project especially hard because we felt that it 

 has still been in the experimental stage and it would be better to wait 

 until we were a little more sure of our project before organizing it too 

 extensively. It is very hard to obtain competent leaders — leaders who 

 can teach food values and basic principles of cookery rather than 

 recipes. ,We have decided that the method we have used heretofore in 

 presenting our cooking lessons must be changed and more detailed in- 

 struction given so that leaders who have had no definite training along 

 this line may still handle the project. 



This is the first summer we have tried out the third year's work. This 

 consists of meat cookery and bread making and the girls were very 

 much interested in it, more so than in the first or second year's work, 

 we believe. One club gave a demonstration on bread making at the 

 State Fair which attracted much attention. 



The second and third year girls exhibited some of their baking in 

 the open class at the fair, competing with the women and receiving 

 many prizes. 



We hope to put this project on a little better working basis next 

 year and to be able to organize and carry on the work with a greater 

 number of clubs. 



HOT LUNCH. 



Hot Lunch Club Work began in Michigan in 1918, with one club. 

 Since then its organization has grown as follows: 



1919 1920 1921 1922 



Clubs 18 78 134 170 



Enrollments 563 1,807 2,577 3,289 



Servings 40,021 140,364 198,170 316,502 



The increase, 26.6 percent between 1921 and 1922 was not nearly so 

 great relatively as between the earlier years, but the number of servings 

 has increased nearly 100 per cent, which shows longer seasons of serving, 

 even though last winter was a mild one. We have decided after some 

 investigation that the small per cent of increase is not due to lack of 

 interest, for about one hundred requests came in for bulletins not fol- 

 lowed by club enrollments, but due to the fact that the hot lunch system 

 appears too complicated, particularly in its accounting. For this reason 

 an estimate has been made of the cost of each product used in the 

 recipes and the cost of serving of each recipe in the bulletin. 

 This, together with a simpler accounting system, as shown 

 on the attached sheet, lias been received with a great deal of relief 



