THE FARMERS' MONTHLY, AUGUST, 1928 



PME DE1WRTMEN 



Around The County 



With The H. D. Agent 



Home Furnishing Project Completed 

 in Soutli Belchertown 



The group of women who meet with 

 Miss Pozzi in the evening of the Franklin 

 School in So. Belchertown had their last 

 meeting in the Home Furnishing project 

 this past month. As a final wind up the 

 women decided making pleated parchment 

 shades. Fourteen shades were made at 

 the cost of $.38 apiece. These women are 

 going to help others in the community to 

 make shades later on. 



Home Economics Popular 

 at Chautauqua 



Five days were spent by Miss Pozzi at 

 Laurel Park holding classes in Foods, 

 Home Furnishing, Clothing and Furni- 

 ture Renovation. Each subject was briefly 

 touched because of the limited amount of 

 time. At the meeting of the committee at 

 the close of the session, it was voted to 

 devote two hours instead of one in the 

 next year's classes. 



Farm and Home Week 



Di"aws Big Crowd 



Continued frum page 1. column 3 

 New Furnishings in an Old Setting 



Many were interested in the remodeling 

 of the practice house that the Home Eco- 

 nomics department at M. A. C. is to have. 

 Miss Marion Tucker showed those present 

 how they had made plans and remade 

 them. This only proved to the audience 

 that many points are to be taken into 

 consideration when a home is either being 

 built or remodeled. 



She tied up her first day's talk with a 

 talk on "Color in the Home" the following 

 day. With a great deal of illustrative 

 material her subject was made extremely 

 interesting. 



Programs with a Purpose 



Mrs. Mignon Lott, Recreational Di- 

 rector, Minneapolis, Minn., certainly kept 

 the women on their tiptoes every minute 

 that she was in charge of the program. 

 Her talk on the "Programs with a Pur- 

 pose" was certainly of value to all. How 

 many times we have sat through a pro- 

 gram which started out to be interesting, 

 but — because of its length and becau.se of 

 children who began to fret — it became 

 real uninteresting. 



Again, how often do we hear some one 

 say — "Well, whom shall we get for a 

 speaker next time?" Mrs. Lott suggested 

 that we use our own talent which is found 

 in every community, but — be sure that the 

 program and the event are related one to 

 the other. 



We feel sure that everyone received at 

 least a few points they could bring back 

 home and apply to their community. 



Food for Thought 



Shoes, Hosiery, and the Care of the 

 Feet, may not sound interesting but Dr. 

 .J. Lelyneld, Chairman of Foot Clinics of 

 Boston, certainly made it interesting. 

 Everyone felt that perhaps not enough 

 attention has been paid to one's feet. 



Ninety percent of all the people in this 

 counti-y sufi'er from some form of foot 

 trouble and not more than one person in 

 ten knows what the trouble is. "These 

 people". Dr. Lelyneld says, "suff"er from 

 aches and pains in various parts of their 

 bodies. They obtain no relief from or- 

 dinary treatment because they are literal- 

 ly standing on the seat of their trouble. 

 Its source is right in their feet." 



"Truly, the feet are health's founda- 

 tion; and being foundations, they often 

 weaken." 



"Shoes should not be worn longer than 

 six hours at a time. After that period 

 they have become saturated with the se- 

 cretions of the feet. They require a 

 chance to dry out, to aerate. Germs re- 

 quire three conditions to spread destruc- 

 tion throughout the entire system. These 

 are heat, moisture, and darkness." 



The average homemaker walks seven 

 miles a day doing her housework. If 

 this is the case — using our feet so much 

 does require a little attention for the 

 work they have done for us. 



USE SOUR MILK 



In the summer time, when milk sours 

 so quickly, we are likely to find more on 

 hand than we know what to do with. 



Milk that has become sour is just as 

 nutritious as when it was sweet; in fact 

 some people like it better and seem to 

 digest it more easily. If the milk is 

 skimmed of course it does not contain the 

 butter-fat found in the fresh whole milk, 

 but it is just as rich in calcium, pho.s- 

 phorus, protein, and milk sugar. Milk 

 that becomes stale before it sours should 

 not be used. 



These frozen desserts are delicious. 

 Sour Milk Ice Cream 

 1 egg 



?i cup orange juice 

 4 tablespoons lemon juice 

 Ih cups sugar 



1 quart sour milk, or buttermilk 



Beat egg until light. Add to fruit juices, 

 milk and sugar. Freeze. 



Sour Milk Grape Sherhut 



2 cups grape juice 



2 tablespoons lemon juice 



4 cups buttermilk or sour milk 



1 3 cups sugar 



Mix sugar and fruit juices. Stir con- 

 stantly while slowly adding milk. Freeze. 



Sour Cream Dressing No. 1 



1 cup sour cream 



2 tablespoons lemon juice 

 2 tablespoons vinegar 



1 scant tablespoon sugar 



1 teaspoon salt 



2 teaspoon mustard 

 Dash pepper 



Beat the cream with an egg beater un- 

 til smooth, thick, and light. Mix the 

 other ingredients together and gradually 

 add to the cream, beating all the while. 



This dressing may be modified to suit 

 different vegetables. Having beaten sour 

 cream for a foundation the seasoning 

 may be anything desired, as for example, 

 the mustard and lemon may be omitted 

 and the dressing be seasoned highly with 

 any kind of catsup. Two tablespoons of 

 celery seed added to this dressing makes a 

 very good cabbage dressing. 



Sour Cream Salad Dressing No. 2 



1 teaspoon salt 



i teaspoon mustard 



2 tablespoons sugar 

 \ teaspoon paprika 



3 cup thick sour cream 

 \ cup vinegar 



1 egg, beaten 

 1 teaspoon flour 



Mix all the ingredients together except 

 the egg. Cook in double boiler or over 

 hot water until thickened. Add gradually 

 to the egg, and cook one minute longer. 



Ginger Bread 

 3 tablespoons fat 

 i cup molasses 

 IScup flour 

 1 teaspoon ginger 

 1 teaspoon salt 

 J teaspoon soda 

 i cup sour milk 

 1 tea-spoon cinnamon 



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