HAMPSHIRE COUNTY FARMERS' MONTHLY 



HOME MAKING 



A KITCHEN TOUR THE TALE OF A CHAIR SEAT 



Hints Obtained From Visiting Some of 

 the Efficient Kitchens in the County 



In these days when there aie so many 

 community activities to take the time of 

 the homemaker, it is very essential that 

 she have an efficient work shop, so she 

 may do her work well, in as short a time 

 as possible. 



When we think of an efficient kitchen 

 the majority of people immediately think 

 of a kitchen which has had a great deal 

 of money expended on it. That is an 

 erroneous idea to have. 



To prove to the women that most kit- 

 chens can be made good workshops, by 

 rearrangement of equipment and making 

 the most of what you have, a kitchen tour 

 was held in the western pai't of the coun- 

 ty. The kitchens visited were Mrs. Ward 

 Harlow's, Mrs. Ward Harlow's -Jr. and 

 Mrs. Albert Gloyd's, of Cumminglon : and 

 Mrs. Arlin Cole's of West Chesterfield. 



Some of these kitchens were small, 

 some medium, and some large — not any 

 of them were necessarily models, but 

 every one of them was so arranged that 

 work could be done in them in a minimum 

 amount of time. 



During the noon hour when a basket 

 lunch was served, on Mrs. Fairman's 

 lawn, Mrs. Clifton .Johnson, County home 

 management project leader, spoke to the 

 ladies, urging them not to be satisfied 

 until their kitchens were efficient, and 

 then to be open minded and ready to 

 try out new equipment or new ideas 

 which will always be changing. Also to 

 eliminate all equipment that is not being 

 used. 



Some of the intere-sting things we 

 found in the kitchens, could well be tried 

 in your home. 



Home-made knife and fork racks. 



Zinc covered tables. 



Drop leaf table. 



Zinc covered set tubs — which have 

 been raised to the correct height and the 

 cover slightly tipped .so all water will 

 run into the sink. 



Various kinds of cover holders which 

 were kept near the stove. 



A water tank heated by kerosene. 



A closet off the kitchen for wraps. 



A washroom and toilet off the kitchen. 



Old marble bureau tops for kitchen or 

 pantry work tables. 



The lest corner. 



Congolium rug for kitchen. 



Oiled floors. 



An old table made into a sei-vice wagon. 



Built in cupboards. 



A barrel swing for flour and sugar 

 barrels. 



Tin lined drawers to keep food in. 



Glass containers for raw foods. 



Light colored paint to make the kitchen 

 more cheerful and cleaner looking. 



About a year ago an antique dealer 

 discovered that Mrs. George Burt of 

 Westhampton had an old fashioned rock- 

 ing chair which he would like. So he 

 offered her five dollars for it. The rock- 

 ing chair was not being used because it 

 did not have a seat and at the time Mrs. 

 Burt was tempted to sell it to him for 

 what he offered. She had, however, 

 heard rumors about the furniture reno- 

 vation project which the Home Depart- 

 ment of the Extension Service conducts, 

 and the possibility of the Westhampton 

 women taking that project. So she de- 

 cided to wait awhile before she sold her 

 chair. 



Last winter the Westhampton Group 

 had four meetings on that project, taking 

 up the cane seating, also the rush bot- 

 tom seats, besides the actual refinishing. 

 Mrs. Burt, for practice, put a rush seat 

 in her chair, the material cost less than 

 one dollar. 



This summer the antique dealer again 

 visited her and became so enthused about 

 the improvement made in the chair by 

 the addition of the particular style seat, 

 he offered her twelve dollars. Moral : If 

 a chair seat which costs less than one 

 dollar can add seven dollars value to a 

 chair, is it not worth while to fix up 

 some of our old chairs? 



SCORE CARDS FOR 



JUDGING FOODS 



Tend to Improve Cooking Standards 



With the annual fair .season close at 

 hand the housewife must consider wheth- 

 er or not her home products will set 

 a high standard at the exhibits. Un- 

 fortunately such consideration is not al- 

 ways given. Have you not often heard 

 women say, "I have better jelly than that 

 at home," or, "I can bake better bread 

 than that which won the blue ribbon"? 



Exhibits Raise StandanLs of Living 

 The aim of any exhibit should be to 

 help raise the standard of living of the 

 people who see the products on display. 

 The people receiving the ribbons have the 

 satisfaction of knowing that their pro- 

 ducts were the best exhibited. However, 

 the more lasting benefit should be the 

 realization of the pleasure and the help 

 these pi'oducts have been to the people 

 visiting the exhibit. 



Healtli Improved 

 Then, too, the health of the family de- 

 pends largely upon the food it eats; 

 whether it is for the table, or for an ex- 

 hibit at the. fair, the same high standard 

 for food should always be maintained. 

 Score cards help us to determine wheth- 

 er or not our products reach a high 



standard. This is a help both in prepar- 

 ing foods for prize winning and in pre- 

 paring them for the family. 



The following score cards which are 

 used by the extension agents or their 

 representative in judging at the fairs 

 may be of aid to the housewife and ex- 

 hibitor who are anxious to know why Mrs> 

 Smith's cooking won the blue ribbon. 



Jelly 



APPKARANCE 



Clearness. — Free from crystals and 

 from particles of solid matter; spar- 

 kles 15 



Color. — The natural color produced by 

 the fruit (except in case of mint 

 jelly) 10 



Texture. — Holds shape when removed 

 from mould, yet has power of quiv- 

 ering; tender and easily cut, not 

 sticky or gummy; angles retain 

 shape when cut 30' 



CONTAINER 



Protection. — Lids fit tightly; no sign of 

 mould 10 



Condition. — Glasses and tops clean; 

 labels, if any, neat and uniform 5 



Taste. — Natural flavor of the fruit 

 juice preserved (except where leaf, 

 as mint or geranium is used) .30 



100 

 Canned Vegetables and Fruits 



APPEARANCE 



Sliape. — Natural condition preserved.. 10 



Size. — Pieces of uniform size 10 



Color. — Natural color maintained as 



nearly as possible. Liquid clear 10 



Arrangement. — No loss of space, yet 

 not crushed together. An attractive 

 appearance presented 10 



CONTAINER 



Protection. — Contents free from action 

 of yeasts, moulds, or bacteria 1-5 



Condition. — .Jar clean; labels, if any, 

 uniform and neat 5 



QUALITY 



Taste. — Natural taste of product evi- 

 dent 30 



Texture. — Well cooked, so that it is ten- 

 der, yet not over-cooked 10 



100 



Standard Butter Cake 



OL'TSIDE 



Color. — If unfrosted, a golden brown 

 with entire surface the same .shade .5 



Condition of Surface. — Smooth, free 

 from wrinkles and breaks. Crust 

 firm 7 



Shape. — Regular, slightly rounded 

 over the top 5 



INSIDE 



Thoroughness of Baking. — Springs 



