HAMPSHIRE COUNTY FARM BUREAU MONTHLY 



HOM e: making 



MISS HKLKN A. HAKKIJIAN. H.-iiKinstintioii Aseilt 



Thrift Centers 



Every town now has a Thrift Center. 

 This means a place where recipes and 

 literature may be secured through the 

 woman in charge. It is hoped that 

 housewives will make the most of this 

 center. In some towns, on certain days, 

 samples of good war dishes are exhibited 

 with the recipe, so that all may benefit 

 by the results. Many towns are combin- 

 ing this food work admirably with the 

 Red Cross work. Are you helping to 

 make this Thrift Center worth while? 

 The Farm Bureau will welcome sug- 

 gestions. 



Town Name 



Southampton — 



Mrs. H. A. Healy, Tea Room 

 Easthampton — Librarian, Library 

 Hatfield— 



Mrs. W. P. Connelly, No. Hatfield 

 Miss Bernice Cutler, No. Hatfield 

 Miss Laura Belden, Bradstreet 

 Mrs. Thaddeus Graves 

 Williamsburg — 



Miss Jennie Baker, Library 

 So. Hadley Falls— Mrs. Wm. O'Brien 

 Ware — Librarian, Library 

 Chesterfield — Librarian, Library 

 Cummington — Mrs. Fred Giles 

 Goshen — Librarian, Library 

 Plainfield — Clara Hudson 

 Granby — Librarian, Library 

 Amherst — Thiift Center 

 Huntington — Librarian, Library 

 Westhanipton — 



Mrs. Mahlon Parson.*;, Northampton 

 Care of Clark's Express 

 Northampton — Conservation Center 

 Worthington — Librarian, Library 

 North Hadley— 



Mrs. Arthur Howe, Red Cross Rooms 

 South Hadley — 



Mrs. Geo. Canney, Canney's Store 

 Belchertown — 



Mrs. Cora Shaw Burnett, Library 

 Pelham— Mrs. F. A. Shepard 

 Hadley— 



Miss L. M. Thayer, Russell School 

 Enfield— Mrs. G. C. Ewing 

 Prescott — 



Mrs. A. C. Barker, Red Cross Rooms 

 Middlefield— 



Mrs. Ovid Eames, Chester, R. F. D. 



Sugar Saving 



The first draft on the sugar bank 

 comes from the trenches of the fighting 

 lines. It is well to remember in this 

 time of shortage that the ration of all 

 the allied nations must be maintained 

 to the fullest. The soldier's require- 

 ments are very high — far above the 

 level of normal consumption. Sugar is 

 a fuel for the body and is too precious 

 to wa.ste or to use carelessly. It is 

 easier to use the substitutes in cooking 

 and reserve most of the two pounds for 

 canning, using the thin syrups. We 

 need only enough sugar to make our 

 meals palatable. The Food Adminis- 

 tration allows us two pounds per month 

 per person. Approximate daily ration, 

 1 day, 1 ounce. 



"Stir your sugar until it dissolves! 

 It is estimated that one-third to one- 

 half of all sugar used in homes is used 

 in tea and coffee. Think it over — how 

 is it in your home? Isn't there a chance 

 far saving?" 



"It is a patriotic duty on the part of 

 any citizen who knows when hoarding 

 is being practiced, to report it im- 

 mediately to the nearest local Food Ad- 

 ministrator. Since sugar can be so 

 easily hidden away, good citizens are all 

 the more duty bound to stamp out this 

 pernicious practice." 



Recipes 



Save the Peach Stones 



Two hundred peach stones will save a 

 soldier's life! Two hundred peach 

 stones will make carbon for one gas 

 mask. Save them all. Cherry and 

 plum stones are also valuable. These 

 will be collected in the County, if you 

 will save them until they are called for. 



The full use of flour is wrong. If 

 possible, use no white flour at all. 



LEMON .lELLY 



2 T. plain gelatin, i c. cold water, 1 c. 

 honey or 1 2-3 c. corn syrup (sweeten- 

 ing agent) 2 c. boiling water, Ic. lemon 

 juice. Soak gelatin in cold water, dis- 

 solve in boiling water. Add sweetening 

 agent and lemon juice and strain. Turn 

 into mold and chill. 



FRUIT MOLD 



6 level T. small tapioca, I c. honey or 

 I c. corn syrup (sweetening agent) 1 t. 

 vanila, 1 c. cream and 2 c. milk. Heat 

 milk in double boiler, add sweetening 

 agent and stir in the tapioca. Cook for 

 30 min. Pour into a bowl to cool, then 

 fold in the whipped cream. Ornament 

 with fresh cherries, chill and serve. 



CUSTARDS 



Soft custard with egg as the only 

 thickening — For each cup of milk use: 

 1 egg yolk or i whole egg, 1 T. maple 

 syrup or honey, salt. Scald the milk. 

 Add the sweetening and the salt, and 

 pour the mixture slowly over the beaten 

 egg. Cook the custard over very low 

 heat in a double boiler, stirring it con- 

 stantly until it coats on spoon Remove 

 it at once from the heat and pour it in- 

 to a bowl. 



Soft custard with egg and cornstarch 



Fruit Butters 



September is a good month for making 

 fruit butters from pears, plums or 

 apples. These butters take the place of 

 jellies and jams, as a spread or as a 

 relish, are made from inferior fruits and 

 require little or no spices. Why not 

 consult your Home Demonstration Agent 

 about a demonstration of this product? 



as thickening — For each cup of milk 

 use: h egg yolk, i T. cornstarch, 1 T. 

 maple syrup or honey, salt. Scald the 

 milk. Add the sweetening, the salt, the 

 cornstarch, and the egg, thoroughly 

 mixed together. Cook the custard ac- 

 cordingly to the directions already given. 



BAKED CUSTARD 



Use either of the custard mixtures 

 already given, but instead of cooking the 

 custard in a double boiler, pour it into 

 a greased baking dish place it in a pan 

 of hot water, and bake it in a moderate 

 oven until it is set. 



MILK SHERBET 



4 c. milk, 2 lemons, 1 c. gTated pine- 

 apple may be added, 2 c. corn syrup. 

 Mix the lemon juice and syrup together. 

 Add the milk slowly and freeze. The 

 milk may curdle when lemon is added, 

 but will be beaten smooth during freez- 

 ing. 



RICE PUDDING 



4 c. milk, i-3 c. rice, grated rind of * 

 lemon, b t. salt, i c. corn syrup, nutmeg. 

 Wash the rice, mix ingredients, and pour 

 into a buttei-ed pudding dish. Bake for 

 3 hours in a very slow oven, stirring 

 several times during the first hour of 

 baking. 



SPO.NGE CAKE 



1 c. corn syrup, juice of 1 lemon, 4 

 eggs, i c. barley flour, i c. rice flour. 

 Boil syrup until it will .spin a thread 

 when dropped from a spoon. Pour 

 syrup over the egg yolks, which have 

 been beaten light. Beat this mixture 

 until cool and add lemon juice, then fold 

 in flour and beaten whites. Put batter 

 into ungreased pan. Bake 40 minutes 

 in .slow oven. 



APPLE SAUCE CAKE 



i c. molasses 1 c. unsweetened apple 

 sauce, 'i t. cloves, i c. shortening, 2 c. 

 barley flour, i c. raisins, 1 heaping t. 

 soda, 1 t. cinnamon, 1 t. salt. Dissolve 

 soda in a little warm water and stir into 

 the apple sauce. Mix the molasses with 

 the shortening and combine with apple 

 sauce and soda. Sift dry ingredients 

 with the flour and combine with the first 

 mixture. Lastly, add the raisins, cut in 

 halves and well floured. Bake in a loaf 

 50 minutes, in a moderate oven. 



