THE FARMERS' MONTHLY, JANUARY, 1928 



OME DEIVIRTMEN 



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AROUND THE COUNTY 



WITH H. D. AGENT 



The West Chesterfield group of women 

 completed their Guide pattern project and 

 have made the following report: 



14 Guide Patterns were made. 

 3 Old Guide Patterns were checked up. 



14 Dresses made from these patterns. 



11 Reported increased confidence in 

 sewing. 



At this meeting the women voted to 

 continue with the clothing work in the 

 spring. Mrs. H. Stanton the leader, is to 

 call the group together when the new 

 work is to be started. 



Miss N. Foley Made Leader 

 Miss N. Foley of Enfield was elected 

 leader by the Foods group. The women 

 plan to meet for all day sessions, prepare 

 their noon meal, and then have the class 

 work. 



At this first meeting the score cards 

 were discussed and the group plans to 

 keep their scores all during the projects. 



Foods Club Meets with Mrs. Dickinson 

 The Greenwich gi'oup met for an all 

 day session at Mrs. H. Dickinson's home. 

 In the morning the women prepared the 

 noon meal. Two women were in charge 

 of setting up the tables and two others 

 served. The table was very attractively 

 arranged with an original center-piece. 



After dinner the group planned the 

 menu for the next meeting. Mrs. Giffin 

 is to have the women meet at her home 

 Feb. 7th. 



South Hadley Women Organize 

 The South Hadley women met with 

 Miss Pozzi for a Tied and Dyed demon- 

 stration. At this meeting the women voted 

 to take up Furniture Renovation project. 

 Mrs. Arthur Howe is acting leader. 



Score Cards Show Increase 

 The third meeting of the Worthington 

 group was held with Miss Foley and Miss 

 Pozzi. After the dinner prepared by the 

 women. Miss Foley gave a talk on the 

 necessity of the proper foods in the menu. 

 At the last meeting the women set 90 

 as their goal for the score cards. The 

 roll call at this meeting showed an in- 

 crease of 10 points. 



The last meeting of this pi-oject is to 

 be held on .Jan. 31 at which a final scoring 

 will be made. 



Style Show and Clinics Popular 

 Color readings ! and Hair Clinics! If 

 each of these specialists might have had 



three others to help them they would all 

 have been kept very busy. 



The morning session was opened by a 

 short talk from Miss Mathews the assist- 

 ant director of the Information Bureau 

 at Filines. Miss Hunter, the color special- 

 ist, and Miss Bowery, the hair specialist, 

 both were kept very busy from then on. 



All the women present expressed the 

 same wish, that they might have had 

 more time. 



In the afternoon, the women went from 

 the Extension Seiwice rooms to the 

 People's Institute where a style show and 

 a talk on budgets was given by Mrs. 

 Mathews. 



Women in the audience were selected 

 to act as the models. 



So many have expressed the wish that 

 we have this clothing clinic repeated 

 again, that Miss Pozzi is going to see if 

 she can secure them later in the spring. 



Vital Vegetable Recipes 

 Escolloped Onions au Gratin 

 3 cups sliced onions 

 li cups sliced potatoes 

 3 cup grated cheese 

 2 tablespoons flour 

 2 tablespoons butter 

 1 quart milk 



Butter a baking dish, put in a layer of 

 onions then one of potatoes, dust with salt 

 and pepper and some of the flour and 

 chees rubbed together, repeat till all is 

 used. Pour the milk over and bake slow- 

 ly in moderate oven 40 minutes. 



Onions Baked with Tomato 

 Following the preceding recipe, substi- 

 tuting a can of tomatoes for the milk, add 

 teaspoon of sugar. The cheese may be 

 omitted. 



Plain Baked Onions 

 Wash good sized onions, if mild flavor- 

 ed, place unpealed in a baking dish with 

 just enough water to keep from burning. 

 Covei-, and bake slowly till thoroughly 

 tender, about ii hour. Remove outer 

 skins before serving, season with butter, 

 salt and pepper. If peeled before baking, 

 pour milk over and bake. Then add but- 

 ter, salt and pepper. 



To Remove Onion Odor from Hands 

 Wash with cold water and rub with 

 peroxide or hydrogen, or rub first with 

 salt and then wash with cold water. 

 - [1 



The faster we travel the less leisure we 

 have. — Dean Inge. 



QUESTION AND 



ANSWER COLUMN 



Question : 

 Answer : 



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Answer : 



Is there any danger in eating 

 pork? 



At this time of the year, when 

 fresh pork is eaten quite free- 

 ly, thorough cooking should 

 be emphasized. Uncooked or 

 partially cooked pork may 

 cause a painful and often 

 fatal illness. This disease, 

 known as trichinosis, is 

 caused by a parasite that 

 passes part of its life in the 

 body of the hog. These para- 

 sites cause no visible symp- 

 tons in live hogs, yet if man 

 eats uncooked or underdone 

 pork, infested with these tiny 

 parasites they pass through 

 the digestion tract and bury 

 themselves in his muscles, 

 causing serious illness and 

 often death. Thorough cook- 

 ing of the meat kills any 

 parasites which may be pre- 

 sent, and makes the meat en- 

 tirely safe for eating. 

 Is it safe to use the liquid 

 from canned vegetables? 

 Never throw away the liquid 

 from any vegetables, whether 

 freshly cooked or canned. It 

 contains minerals and vita- 

 mins, sometimes as many as 

 half of these valuable sub- 

 stances being present in the 

 water. It you must depend 

 quite largely upon canned 

 goods during the winter, it is 

 important that you save all 

 minerals and vitamins. 

 Should cabbage be cooked 

 with the cover on or off the 

 kettle? 



All strong vegetables, such as 

 cabbage, turnips, and onions 

 should be cooked with the 

 cover off'. If the cabbage is 

 finely shredded, it will need 

 to be cooked for only ten or 

 fifteen minutes — the other 

 vegetables until soft. Use on- 

 ly enough water to prevent 

 burning and serve any juice 

 which remains. Vegetables 

 prepared in this will way be 

 sweet, mildly flavoi-ed, easily 

 digested and nutritious. And 

 contrary to popular opinion, 

 they leave a less objectionable 



