hampshire county farm bureau monthly 

 home: making 



MISS HELKN A. lIAIiKIM.VX, Dt'iiiiinsliatioli Aseut 



Sugar in Canning 



Housewives can really plan on only 

 twenty-five (25) pounds of sugar for the 

 entire canning season. This means care- 

 ful planning in order to store the greatest 

 amount of fi'uit for next year. Much 

 fruit juice may be canned clear to be 

 in readiness for use later on. The Uni- 

 ted States Food Administrator states the 

 following: 



With regard to the new rules about 

 sugar for canning, it is pointed out that 

 many preserves, canned fruits, and so 

 forth can safely be put up with no sugar 

 at all, or with much less sugar than has 

 commonly been used. The following ad- 

 vice is issued by the Home Economics 

 Department : 



1. Make no jellies or jams. 



2. Can fruits with syrups containing 

 one part sugar to four parts water. 



3. Fruits may also be canned like 

 vegetables, without the use of any sugar. 



4 Make fruit butters instead of jams. 

 They are an excellent substitute and re- 

 quire very little sugar. 



5. Dry more fruit. 



Training Scliool at M. A. C. 



Eleven women from the County met 

 at the Massachusetts Agricultural College 

 for four days, training in the preserva- 

 tion of fruits and vegetables. These 

 women are ready to give assistance in 

 their towns to any group or individual 

 Amherst — Mrs. Pontius 

 Mrs. Fisher 

 Mrs. Haslett 

 Florence — Miss Ruth Howes 

 Cummington — Mrs. Fred Giles 



Mrs. L. C. Sweet 

 North Hadley — Miss Lena .Jakanowski 

 South Hadley — Miss Rubinski 

 South Hadley Falls— Miss M. .Judd 

 Miss B. Lamb 

 Plainfield — Miss Clara Hudson 

 It is hoped that the towns will plan a 

 War Day once in two weeks during the 

 summer, where women come together and 

 can or dry products which may be sent 

 to camps or disposed of in other ways. 



I Nine Club Sandwiches that can be Made 

 of Cottage Cheese 



Make them of three good size slices of 

 toasted bread, one or more being spread 

 thickly with cottage cheese. Lettuce or 

 water cress and salad dressing are also 

 used. The rest of tlie filling may be 

 varied to suit the taste or the larder. 

 The sandwich is cut diagonally across 

 and served on an individual plate with 

 the halves arranged in diamond shape. 

 It is desirable to toast the bread on one 

 side only and to cut it immediately after 

 toasting, as otherwise the pressure of 

 cutting crushes out the cheese and spoils 

 the appearance of the sandwich. The 

 cut slices may be placed together again 

 while the sandwich is being filled, and 

 the filling may be sliced through with a 

 sharp knife 



In addition to the cottage cheese, these 

 club sandwiches may contain: 1. To- 

 mato, lettuce, mayonnaise dressing. 2. 

 Thin slice cold ham, spread with mustard, 

 lettuce, mayonnaise. 3. Sliced tart ap- 

 ple, nuts, lettuce, mayonnaise. 4. Sliced 

 orange, water cress, mayonnaise. 5. 

 Sliced Spanish onion, pimiento, lettuce, 

 mayonnaise. 6. Two tiny strips of bacon, 

 lettuce, mayonnaise. 7. Cucumber or 

 green pepper, pimiento, lettuce, mayonn- 

 aise. 8. Sweet sandwiches may be made 

 with layers of cottage cheese and mar- 1 

 malade, or a paste made of dried fruits. 

 For these the bread need not be toasted, 

 and the lettuce and. mayonnaise should 

 not be used. 



Use as the main dish of a light lunch- 

 eon or supper. 



Suggested menu : Cream soup, cottage 

 cheese club sandwich, tea or coffee, 

 dessert. | 



Have you the Bulletin "Cottage Cheese 

 Dishes"? 



What Old Tin Cans Are Worth 



Many letters in regard to the advisa- 

 bility of collection and sale of old tin 

 cans are being received from private 

 persons by the United States Department 

 of Agriculture. The department has 

 been informed by a company in detinning 

 work that cans practically free from rust 

 and foreign matter are worth $12 a ton 

 f. 0. b. its factory, and that there are 

 from 7,000 to 8,000 cans in a ton. The 

 company stated it believes the recovery 

 of tin cans to be advisable only in the 

 larger towns. 



County Conference on Preservation 



The members of the Home Making 

 Department of the Hampshire County 

 Farm Bureau and the town leaders in 

 food conservation were invited to a con- 

 ference on Food Preservation at the 

 Mass. Agricultural College on .June 6th. 

 This meeting was called for the purpose 

 of discussing and outlining pans for fur- 

 thering the preservation of foods in 

 Hampshire County during the summer. 

 There was an attendance of thirty, with 

 eleven reports and ten towns represented. 



The following program was enjoyed by 

 those attending the meeting. 



Food Conservation Among New Ameri- 

 cans, Mrs. Grace Chamberlain 



Preservation in 1918, Prof. Chenoweth. 



Suggestions for Furthering Food Con- 

 servation, Mrs. Malcolm Donald. 



Sugarless Recipes 



Before the war practically the entire 

 supply of beet sugar for the world, with 

 the exception of 733,000 tons produced 

 in the United States, was grown in Cen- 

 tral Europe in the countries now engaged 

 in the struggle. Germany, Austria- 

 Hungary, and Russia alone produced 67.4 

 per cent of the total beet sugar supply 

 and about one-third of the entire sugar 

 supply of the world. England, before 

 the war the largest importer of sugar 

 in the world except the United States, 

 got nearly a third of her sugar supply 

 from Germany and Austria. With the 

 withdrawal of the sugar exports of these 

 two heavily producing countries, likewise 

 j of Russia, and the sugar beet fields of 

 Belgium and part of France in the hands 

 of Germany, it is easy to see why the 

 Allies' supply of sugar has shrunk. To 

 make up this deficiency the United States 

 has exported more than eighteen times 

 as much in 1917 and nineteen times as 

 much in 1916 as in the three-years before 

 j the war. 



These simple outstanding facts make 

 it easy to understand why there is less 

 sugar to be had, with no likelihood of the 

 available amount of sugar being increas- 

 ed until war is ended. Changing our 

 habits in the use of sugar is, therefore, 

 a necessity as long as the war lasts. 

 England has cut down her sugar con- 

 sumption from 931/3 pounds a person a 

 year to 26 pounds, or an ounce a day a 

 person. France is living on a per capita 

 war ration of 18 pounds a person a year 

 and Italy on 12 pounds. What Ameri- 

 cans are asked to do is to save 7 ounces a 

 week for each person, a reduction from 

 90 pounds a year a person to 67 pounds. 

 That does not mean deprivation ; it means 

 only substitution of the many sweets 

 available in this country which are not 

 being shipped abroad — for example, 

 maple sugar and sirup, corn sirup, honey, 

 and molasses. 



In practically all sweetened dishes, an 

 ingenious cook can substitute other 

 sweetening for the customary white 

 sugar. Some experimenting is necessary 

 in most cases, since the other sugars 

 and sirups vary greatly in sweetening 

 power; and when used in large amounts 

 the eff"ect of the liquid of the sirups must 

 be taken into account. There is so wide 

 a variation in sirups and molasses that 

 it is difficult to give even general pro- 

 portions. Honey has about the same 

 sweetening value as sugar, maple sirup 

 is sweeter, and coi-n sirup is less sweet. 

 It has been stated that when a cup of 

 honey is used to replace a cup of sugar, 

 the liquid in the receipe should be de- 

 creased one-fourth. 



