HAMPSHIRE COUNTY FARMERS' MONTHLY 



HOME MAKING 



NUTRITION GROUP 



FINISHES PROJECT 



The summary meeting of the East- 

 hampton Meal Planning group was held 

 as an afternoon tea. Having studied 

 meal planning it was very essential that 

 a cori-ect luncheon be served, that is, one 

 that would not spoil our suppers. The 

 luncheon was very simple but very de- 

 licious and consisted of a fruit salad made 

 from marshmallows, dates, and fresh 

 pineapple with oatmeal macaroons and 

 iced graped juice. 



Miss Queal lead a discussion and dem- 

 onstrated the various kinds of table set- 

 ting and service. The results of the 

 meetings were summarized and are as 

 follows : 



6 received valuable information on ade- 

 quate diet. 



5 received valuable information on va- 

 riety in meals. 



2 Mothers secured their children to take 



milk. 



3 Mothers secured their children to take 



vegetables. 



5 being helped with constipation. 

 3 being helped with headaches. 



3 homes serving more milk. 



6 homes serving more fruits and vege- 



tables. 

 5 homes serving more whole grains. 

 2 homes serving less sweets. 

 1 home serving more eggs. 

 42 homes reached by women passing on 



information. 



ARE YOU GOING TO BE A 

 PRIZE WINNER THIS FALL 



Fairs will soon be here and you will 

 want to bring in some jars of jelly, jams 

 and canned products to exhibit. You will 

 also want to go home with a blue ribbon. 

 In order to do this your products must 

 be of the highest quality. 



It is not an easy mattei' to judge these 

 products and explain just why one jam 

 is better than another so a score card 

 has been made to help the judge as well 

 as the exhibitor. Following is the score 

 card for jellies, jams, marmalades and 

 conserves. 



Texture 25'A 



Consistency 20% 



Clearness 15% 



Flavor 20% 



Color 20% 



HORTICULTURAL 



MANUFACTURES 



HOMEMAKERS' MEETINGS 



WELL ATTENDED 



Laurel Park 



The Home Demonstration Agent con- 

 ducted a class for the homemakers for 

 six mornings during chautauqua week at 

 Laurel Park. Between thirty and forty 

 women attended these meetings every 

 day. The women came from all over the 

 state though a large percentage were 

 from Hampshire County. 



The first morning Profes.sor William 

 Cole gave a very interesting talk on Food 

 Preservation and demonstrated the mak- 

 ing of jellies and jams using the three 

 extraction method. 



Tuesday the agent held a sewing class 

 and taught thirty-four women to make 

 bound buttonholes and set-in pockets. 

 Numerous short cuts and different finish- 

 ing and decorative stitches were shown. 



The third morning was spent on a dis- 

 cussion of meal planning. Miss Bertha 

 Wood, Dietitian at Mt. Hermon and 

 Northfield Schools had already given the 

 women an entertaining talk on the sub- 

 jects so the agent supplemented this talk 



100% 

 If you will judge your products accord- 

 ing to this score before you bring them 

 to the fair you may not be as disappointed 

 when the prizes are awarded. 



The score card for canned products is 

 different and is as follows: 

 Product : 

 Packing; fullness, attractiveness. . . .15% 



Uniformity ; size, shape 10% 



Color; intensity, evenness 15% 



Texture; over-cooked or under- 

 cooked 20% 



Juice: 



Clearness 15% 



Consistency 5% 



Proportion of Product to juice 15% 



Label 5% 



100% 



Bring your score up to 100%. 



with some real definite data that the 

 women could follow in planning their 

 meals and in scoring their families to see 

 just how near they came to living a per- 

 fect life as far as eating was concerned. 



Thursday and Friday were spent in 

 caning chairs and a number of women 

 who had no chair at the camp that needed 

 repairing came to receive the instructions 

 intending to cane their chair seats after 

 returning hon e. Enough cane was sold 

 to do twenty-nine chairs so results are 

 really expected. 



Saturday Mrs. Harriet Haynes, Home 

 Management Specialist from the Massa- 

 chusetts Agricultural College, gave a 

 very interesting lecture on one phase of 

 the Home Management Project — the ef- 

 ficient kitchen. The women discussed 

 their various difficulties and problems 

 that confronted them in their own kitch- 

 ens and' remedies were suggested. 



The following table of returns in canned 

 products from given amounts of raw ma- 

 terials is the result of records made in 

 the M. A. C. Laboratory, and is believed 

 to be reasonably accurate. The produc- 

 tion is average for first class raw ma- 

 terials. 



From this tabulation or record it should 

 be possible to figure quite accurately what 

 the cost of production for any of the ma- 

 terials mentioned will be. 

 Asparagus 



One dozen bunches makes 6 pint jars 

 "stalks" and 2 pint jars "cut". 



It takes one person one hour of time 

 to wash, cut, blanch and pack. 

 Peas 



One bushel makes 14 pint jars. It 

 takes one person four hours to shell, 

 giade, blanch and pack. 

 String Beans 



One bushel makes 20 pint jars. It 

 takes one person three hours to string, 

 cut, wash, blanch and pack. 

 Corn 



100 ears make 20 pint jars. It takes 

 one person three hours to husk, silk, 

 blanch, cut and pack. 

 Beets 



One bushel (60 lbs.) makes 40 pint 

 jars. It takes one person three hours to 

 wash, grade, remove skins and pack. 

 Carrots 



One bushel (60 lbs.) makes 40 pint 

 jars. It takes one person three hours to 

 wash, grade, remove skins and pack. 

 Greens 



One bushel makes 7 pint jars. It takes 

 one person one and one-half hours to 

 wash, sort, blanch and pack. 

 Tomatoes 



One bushel (60 lbs.) makes 25 pint 

 jars. It takes one person one and one- 

 half hours to wash, trim, blanch, cut and 

 pack. 



TRY THIS 



This is the recipe that was used for 

 he oatmeal macaroons served at the East- 

 hampton summary meeting. 



2 eggs 



1 cup sugar 



2i cups Quaker Rolled Oats 



1 tsp. baking powder 



Pinch of salt 



1 tsp. vanilla 

 Beat eggs and add sugar, salt and bak- 

 ing powder. Add the rolled oats and 

 the flavoring. Drop by spoonfuls on well 

 greased tins or pans lined with greased 

 paper. Bake in moderate oven until light 

 brown. 



