hampshire county farm bureau monthly 

 home: making 



MISS HKI.KN A. HAKRIMAN. Ilt-inoiistiation Agent 



Saved Shells Save Soldiers 



A copy of all timely literature for 

 ■distribution by the Farm Bureau will be 

 sent to each town director. It is hoped 

 that this literature will be posted in the 

 Thrift Center on a bulletin board or in 

 some more conspicuous place so that the 

 public may see it. The Farm Bureau 

 will gladly supply it in quantity, if de- 

 sired. 



Paper Is a War bssential 



The War Industries Board requests 

 the strictest economy in the use of paper. 

 The conservation of paper means the 

 saving of fuel, valuable chemicals, labor, 

 capital and transportation facilities. 



Save by not wrapping parcels, even 

 though it might be but one article a day, 

 this alone would eliminate the waste of 

 millions of paper bags per day. Save 

 by not burning paper cartons in which 

 sugar and other food stuffs have been 

 purchased. All paper receptacles, wrap- 

 ping and newspapers may be sold to the 

 junkman. 



How to Sweeten Cranberries 



Cranberries are now in the markets. 

 They find a ready place on the table. 

 They always are associated with Thanks- 

 giving and Christmas dinners. This 

 year the scarcity of sugar may cause 

 many to hesitate to use them. Cran- 

 berries may be served without emptying 

 your sugar bowl. 



Because of the acid content of cran- 

 berries, sweeteners such as sorghum, 

 cane sirup may be used even more suc- 

 cessfully than with other fruits. Cran- 

 berries may be " combined with other 

 fruits which are sweet, such as apples, 

 figs, and raisins, either to e.xtend or 

 modify the cranberry flavor or to add 

 sweetness to it. 



Cranberries are a valuable food be- 

 cau.se of the iron and acid they contain. 

 Many like the acid flavor while others 

 acquire a taste for it. The recipes sug- 

 gested use sugar savers. 



CRANBERRY SAUCE 



1 quart cranberries, 1 cup raisins or 

 figs or cocoanut, 3 cups water, i cup sor- 

 ghum or cane sirup. Inspect and wash 

 cranberries. Prepare raisins, cut in 

 small pieces, and add to cranberries and 

 other ingredients, and cook until tender. 



CRANBERRY .SAUCE 



1 quart cranberries, 3 cups water, i 

 cup sorghum or cane sirup. Cook cran- 

 berries with water and sweetening un- 

 til soft, about 20 minutes 



Sugar Saving Still Necessary 



The increase of sugar to S pounds, per 

 person, per month, beginning November 

 first, is appreciated by everyone, es- 

 pecially the busy housewife. Still, this 

 will mean that she has to serve many 

 sugar-saving di.shes. Thi'ee pounds iier 

 person, per month, means appro.\imate- 

 ly 3 level tablespoons, per person, per 

 day, for both table use and cooking. 



No Tea or Coffee 



With the coming of the cold weather 

 and a desire to serve a hot drink, many 

 people give their children one or more 

 cups of hot tea or coffee each day. This 

 practice harms the child because tea and 

 coffee satisfy the appetite without giving 

 nourishment or food for growth. Then 

 besides, both these beverages contain 

 stimulants which affect the action of the 

 heart and nerves. The healthy adult 

 may take tea and coffee in moderate 

 quantities without harm, but physicians 

 strictly prohibit them for growing chil- 

 dren. Milk is the best food for the child, 

 and one quart a day is not too much to 

 supply the building materials needed for 

 the growing bones and muscles. Re- 

 member too, that milk is the cheapest 

 food we can buy for children and adults 

 alike. 



Cocoa is a wholesome hot drink and if 

 not strong and thoroughly cooked is not 

 difficult to digest. The larger amount 

 of milk used, the greater the food value 

 of the beverage; half milk and half 

 water is a good proportion. 



Earned a Vacation 



What are your laboi'-saving devices? 



One woman has found that an invest- 

 ment of 50 cents in a dish drainer and 

 a wire dishcloth for pots and pans saved 

 her 10 minutes of the time required to 

 do the dishes after each meal, or 30 

 minutes a day. In a year, she figured 

 this time, if accumulated, would give 

 two weeks, or 12 hours a day, leisure. 

 Do you think the investment worth- 

 while? 



Use local foods. Buy onions now by 

 the bag for winter supply. Use fresh 

 vegetables and fruits to save canning 

 materials and labor. 



Wheatless, Eggless, Sugarless Qinger 

 Bread 



Cream I c. of shortening; add h c. 

 Kai'o corn syrup, 1 c. of molasses, 1 c. of 

 buttermilk or clabber, add 2 c. barley 

 flour, h c. rice flour, Itsp. of ground 

 ginger, Itsp. salt, li tsp. of soda, 2 tsp. 

 of baking powdei-. Sift all of these to- 



I gether. Bake in muffin pans, if desired. 



I After they are taken out of the stove, 

 split open and slip in a marshmallow. 



FOUNDATION CAKE 



\ c. fat, 3-.5 c. syrup, 2-.5 c. sugar, 1-3 

 c. milk, 2 eggs, IS c. flour (barley, rice, 

 corn) 2tsp. baking powder, 1-16 tsp. salt. 

 Cream the fat, and mi.x thoroughly with 

 the corn syrup, sugar and eggs. Add 

 dry ingredients, mixed and sifted to- 

 gether. Pour into oiled pan, and bake 

 in a moderate oven for half an hour. 

 Vanila, almond, chocolate or other 

 flavoring, chopped nuts or chopped dates 

 may be added to this foundation. Syrup 

 may replace all the sugar. The cake 

 will be of poorer texture, but a fair 

 product. 



MAPLE ICING 



4 c. maple syrup, i c. corn syrup, 1 

 egg white, beaten stiff. Cook the mix- 

 ture of syrups until a long thread forms 

 when it is dropped from the spoon. 

 Pour .slowly over egg white, beat until 

 smooth and stiff, and spread over cake. 



DELIGHT CAKE 



1 e. Karo syrup, 2 egg yolks, 2 c. bar- 

 ley flour, 1 t. nutmeg, mace or cinnamon, 

 h c. water, 2 T. cooking oil, 4 T. baking 

 powder, 4 T. cornstarch or potato flour. 

 Beat well, fold in egg whites, beaten 

 stiff. Bake 35 min. in a deep pan. he. 

 nut meats or i c. raisins may be used. 



PRU.NE BROWN BETTY 



2i c. cooked prunes stoned and cut in 

 halves, 2 c. dry bread crumbs, \ c. corn 

 syrup, 3 T. lemon juice, i c. prune juice, 

 \ t. cinnamon, i t. salt, 1 T. oleo or but- 

 ter, grated rind of 4 lemon. Mix to- 

 gether heated prune juice, fat, salt, corn 

 syrup, lemon juice, lemon rind and cin- 

 namon. Moisten bread crumbs with 

 part of this mixture. Into oiled baking 

 dish put alternate layers of bread 

 crumbs and prunes, pouring part of the 

 liquid mixture over each layer of prunes. 

 Bake in a moderate oven about 45 min. 

 Serve with cream or pudding sauce. 



DRIED CRANBERRIE.S „t ;, ,j u tu- j ji^ i 



1 believe we can bring this dreadful 

 Cranberries may be dried to extend business to an end, if every man, woman, 

 their season. They are valuable in giv- and child in the United States tests 

 ing color to sauces and des.serts. Add every action, every day an hour, by the 

 a few to puddings and sauces to improve one touch stone — does this or that con- 

 flavor and color. tribute to winning the war?" 



— From U. S. Fuod A. Leaflet. — Herbert Hoover. 



