THE FARMERS' MONTHLY, NOVEMBER, 1928 



Around The County 



With The H. D. Agent 



Leader Training Classes Started 

 in "Garment Finishes" 



Thi-ee large leader training classes are 

 being held in the county. The one in 

 Northampton is being conducted by Miss 

 Esther Belle Cooley the State Clothing 

 Specialist and the other two, one in Bel- 

 chertown and the other in Huntington 

 are being carried by Miss Pozzi, the 

 Home Demonstration Agent. 



The following communities are being 

 rpresented by their leaders. 



Northampton Leader Training Class 



Mrs. W. Ganong, 



Edwards Church Mothers' Club 

 Mrs. C. Miller, Mrs. E. Bartlett, 



First Church 

 Mrs. Chas. Burt, Mrs. H. Mascho, 



Westhampton 

 Mrs. L. B. .Judd, Mrs. W. Mottram, 



Easthampton 

 Mrs. J. Small, Hatfield 

 Mrs. .Joe Cook, Hadley 

 Mrs. H. King, Granby 

 Mrs. H. Preston, Mrs. J. Boynton, 



South Hadley 



Huntington Class 



Mrs. H. D. Stanton, West Chesterfield 



Mrs. Ruth Macomber, Chesterfield 



Mrs. A. L. Moore, Huntington 



Mrs. J. W. Cooper, Huntington 



Mrs. F. H. Burr, Worthington 



Mrs. E. G. Thayer, Worthington 



Mrs. W. R. Lyman, Huntington 



Mrs. Geo. Barr, Huntington 



Mrs. James Cody, Middlefield 



Mrs. Ralph Bell, Middlefield 



Belchertown Class 

 Mrs. James Reilly, Ware, Night classes 

 Mrs. John Stritch, Ware 

 Mrs. William Quirk, Ware 

 Mrs. Chas. Lindsay, Ware 

 Mrs. Ernest Ballou, Ware 

 Mrs. Robert Lyons, Ware 

 Mrs. Edward Shumway, Belchertown 

 Mrs. Joseph Kempkis, Belchertown 

 Mrs. M. E. Waite, Ware 

 Mrs. H. Fisherdick, Ware 

 Mrs. Elmer Hunter, Ware 

 Mrs. T. Flaherty, Cold Springs 

 Mrs. Cordier, Cold Springs 

 Miss Dora Foley, Enfield 



At the end of this course we are plan- 



ning to have a summary meeting of all 

 the communities taking the project. At 

 this meeting which is now planned for 

 February, we hope to give styles for the 

 Spring of 1929. 



It your group is not represented, see 

 that it is. 



Food Selection Project Continues 

 to be Popular 

 Southampton and Pelham are very 

 much enthused over their Food Selection 

 project. In both classes the attendance 

 is very large and is increasing. The sub- 

 ject is given first and then the supper is 

 pi-epared. In this way many more women 

 are finding it possible to attend the 

 classes. 



The following menu was served at the 

 last Pelham meeting. 



California Chicken Pie 

 Graham bread and butter 

 Cabbage Salad 

 Blushing Apples 

 Chocolate Pudding with Whipped Cream 

 All agreed that it was a delicious sup- 

 per. A Thanksg living dinner is planned 

 for our next meeting. 



Our Wealthy Cousin's Wife 



Six hundred dollars, 



New coon coat; 

 Three thousand dollars, 



Brand new hat; 

 Two hundred dollars. 



Old table — three legs — 

 But how she kicks 



AT THE PRICE OF EGGS! 

 One hundred thousand, 



Place to stay; 

 Several thousand 



To throw away; 

 Best seats at opera — 



But mutter 

 She does and kicks 



AT THE PRICE OF BUTTER! 

 Ten beans for hubby's 



Wild neckties 

 He doesn't pick them. 



But she buys; 

 Two cooks, ten maids, 



All weat silk — 

 But how she kicks 



AT THE PRICE OF MILK! 

 Arthur R. MacDougall, Jr. 



House Cleaning 



We clean our houses every day, 



And throw the useless things away. 



But often let our minds for years 



Get filled with foolish thoughts and 

 fears. — Cheerful Cherub. 



SUPPERS 



A light supper for the mother often 

 means a heavy one for the child to digest. 

 The supper should be just as well balanced 

 and nourishing as the dinner, and parti- 

 cularly when part of the family is away 

 at noon. One hot dish should always be 

 served. If meat has not been served at 

 noon, either meat in some form or a sub- 

 stitute will be needed at night, and most 

 persons serve a substitute anyway, as 

 cheese, eggs, or beans. At least one vege- 

 table in some form should be served at 

 the evening meal. Often left-over vege- 

 tables may be utilized. Fresh, dried or 

 canned fruit as sauce or in a salad is al- 

 ways welcomed by the family. Some good 

 simple suppers, suitable for all members 

 of the family are: 



* Savory toast 

 Cabbage slaw with 

 *Cream dressing 

 Canned fruit 

 Gingerbread 

 Milk-tea 



* Carrot timbales 

 Apple and celery salad 

 Whole wheat bread 

 Custard pie 

 Milk-tea 



* Cream of vegetable soup 

 Bread and butter 

 Pineapple and cheese salad 

 Cookies 



Cocoa 



Savory Milk Toast 



1 pint milk 



2 tablespoons butter 

 2 tablespoons flour 



cup cheese (grated or diced) 

 6 slices hot toast 



Salt 



Melt butter, add flour and salt. Make 

 white sauce, remove from heat and melt 

 cheese in it; whip a minute with egg 

 beater if not smooth. Lay buttered toast 

 onplatter and pour the sauce over. 



Cream Dressing 



1 cup cream, sweet or sour 



or unsweetened evaporated milk) 



2 tablespoons lemon juice 

 2 tablespoons vinegar 



1 teaspoon salt 



i teaspoon mustard 



Dash pepper 



1 scant tablespoon sugar 



Beat cream until smooth, thick, and light. 



Mix the other ingredients together and 



gradually add to the cream, beating all 



the while. 



The dressing may be modified to suit 



