FARMERS' MONTHLY OF HAMPSHIRE COUNTY 



HOME MAKERS NOTES 



SUMMER DESSERTS 



"Ice cream is a food, not a fad," is a 

 slogan recently popularized by dairy 

 manufacturers. And what food could be 

 better liked during the hot summer 

 months than ice cream or other frozen 

 deserts. And they are nourishing, easily 

 digested, and suitable for all members of 

 the family. 



Wholesome and good frozen desserts 

 may be bought from reliable dealers 

 everywhere, but the wise mother will see 

 that such foods for her children are pre- 

 pared and kept in sanitary surroundings. 

 A manufacturer may make his ice cream 

 in the most sanitary manner, but if they 

 are sold by a careless dealer, they may be 

 contaminated, and cause illness when eat- 

 en. 



Frozen desserts may be made at home 

 very inexpensively if the milk, cream and 

 eggs are raised by the family. Frozen 

 cu.stard, sometimes called French Ice 

 Cream, is one that is very popular with 

 many folks, and is easy to make. 



Frozen Custard or French Ice Cream 



4 cups milk scalded in double boiler 



1 cup sugar 



4 eggs beaten 



2 teaspoons salt 



1 tablespoon vanilla 



Pour hot milk on beaten eggs, add 

 sugar and salt. Return to double boiler 

 and cook until mixture coats on spoon. 

 Cool, flavor and freeze, using one part 

 salt to eight parts ice if freezer is used. 



Vanilla Ice Cream will always hold its 

 place as the most popular of frozen foods, 

 but we like a change. A variation is 

 Persian Ice Cream. 



Persian Ice Cream 



When making one gallon of plain van- 

 illa ice cream, open the can when the 

 freezing is about three-fourths accomp- 

 lished, and stir in one cup of sti-ained, 

 clear honey and one cup of chopped 

 candied orange peel. Mix quickly with a 

 long-handled spoon, close the can and re- 

 pack to finish freezing. When firm let 

 stand for about an hour, then serve with 

 halved almonds sprinkled on top. 



The sherberts and ices are cooling and 

 much liked on hot days. They are easy 

 to prepare, and are good served after a 

 heavy meal. Milk Sherbert is a favorite. 

 Grape Ice is very refreshing and may be 

 made from buttermilk, .sour milk, or 

 sweet milk. 



Milk Sherbert 

 4 cups sweet milk 



2 cup lemon juice 

 2 cups sugar 



Mix juice and sugar; stir constantly 

 while slowly adding milk. If milk is add- 

 ed too rapidly, the mixture will have a 

 curdled appearance, which is unsightly. 



but will not affect the quality of the sher- 

 bert. Freeze and serve (serves 6). 



Grape Ice 

 4 Cups buttermilk 

 lii cup .sugar 

 2 cups grape juice 

 2 tablespoons lemon juice 



Continuid on page 5, column 2 



TO THE PEOPLE IN HAMPSHIRE COUNTY 



•Just a few words to say that I am very 

 happy to be with you as your Home 

 Demon.stration Agent. I hope that you 

 will not hesitate to call upon me at any 

 time, to help you with any of your home 

 problems. 



Very sincerely, 



Mary Pozzi 

 Home Demonstration Agent. 



Remodeling 



UNDERPANELS AND UNDER- 

 SLIPS: There are dresses that part 

 company in the front and show under- 

 panels or slips. They suggest a practical 

 way of making a small dress larger 

 There are sevei-al lines that the front 

 edges may take. A cloth dress with 

 square neck might be cut from neck to 

 hem at the center front and the edges 

 allowed to spread apart two or three 

 inches. The raw edges at the front 

 might be bound with narrow grosgrain 

 ribbon of a matching shade. If the neck 

 were bound with grosgrain ribbon, ends 

 could be left to tie in a bow at the center 

 front. Of course,there should be stream- 

 ers from the bow, to hang nearly to the 

 waistline. This dress could be worn over 

 a slip of matching shade silk or finished 

 at the center front with an underpanel 

 cut wide enough to sew to the back edge 

 of the facing or, if the edges are bound, 

 at a point four inches back from the edge. 

 Such a dress needs a leather belt or a 

 narrow material belt at the low waistline. 



(From "Philobiblion," the fir.st English 

 book on the joys of reading, written more 

 than a hundred years before the inven- 

 tion of printing, and later published in 

 1474.) 



Pale Salmon as Good as Dark 



Many people who open a can of salmon 

 and find the moat pale instead of bright 

 red, think it is some other kind of meat or 

 salmon of an inferior grade. This is not 

 the case. 



"The light-meated varieties of salmon 

 are just as palatable and nutritious as 

 the more highly colored species," declares 

 Dr. Harvey W. Wiley, for thirty years 

 chief of the U. S. Bureau of Chemistry. 

 Authorities on nutrition recommend both 

 varieties of salmon as summer foods 

 however, so salmon salad may retain its 

 place on the luncheon menu. 



CHILDREN'S PARTIES 



When we plan parties for our children, 

 do we think of what will please the child- 

 ren or the grown-ups? We should re- 

 member that the simple things appeal to 

 the children. Elaborate, overstaged 

 parties only stun and bewilder them. 

 They are keyed to our dull, grown-up 

 emotions, not to their young, fresh, eager 

 minds and active bodies. 



The grown-ups should keep in the back- 

 ground, and allow the children to express 

 themselves as they wish. A party which 

 means fine clothes that mu.st not be muss- 

 ed, and a stilted manner is no party — it is 

 a lesson in etiquette. 



A party to children always means re- 

 freshments. And as with the entertain- 

 ment, simple refreshments ai-e best. Ice 

 cream is a party, any where and at any 

 time, and elaborate desserts are never in 

 place at a children's party. The danger 

 with such an occasion is over-eating. The 

 wise giver of the party plans to serve re- 

 freshments to take the place of the regu- 

 lar meal of the day. 



Select Foods With Care 



The same care should be taken in se 

 lecting foods far a party as for ordinary 

 meals. The simplest foods dressed up 

 please the children. Hard, tough, rich or 

 highly seasoned foods should not be 

 served. A good menu includes cocoa or 

 some other milk drink, sandwiches, fruit, 

 ice cream or a gelatin dessert. Gelatin 

 may be made in many fancy shapes to 

 suit any occasion, and the various colors 

 fit in with any desired color scheme. 



Sandwiches are always popular, and 

 some attractive and nourishing ones may 

 be made with little outlay of time and 

 money. Some good combinations are: 



Graham bread buttered, with filling of 

 three parts of finely shredded cabbage, 

 one part of .shredded pineapple, moistened 

 with salad dressing; and lettuce leaves. 



White bread buttered, with mint jelly. 



Whole wheat or white bread buttered, 

 one side spread with current or grape 

 jelly, and one with cream cheese. 



Nut bread and butter. 



Graham or white bread buttered, with 

 a filling of grated raw carrots and raisins, 

 slightly moistened with mayonnaise. 



In warring against disease you are 

 fighting against our greatest enemies — 

 ignorance, suffering and crime. 



He whose blood is red, whose muscles 

 are hard, whose sleep is sound, whose di- 

 gestion is good, whose posture is erect, 

 whose nerves are steady has a good bank 

 account in life — he possesses that which 

 contributes to happiness, to accomplish- 

 ment, to service, to society, to state and to 

 country. — Calvin Kendall. 



