hampshire county farm bureau monthly 

 home: making 



HILL TOWN WOMEN TO HOLD 



CLOTHING CONVENTION 



Mrs. Ruth Stevens Reed, the clothing- 

 efficiency expert, will come to the county 

 again this month for another series of 

 demonstrations. On April 2.5th, at the 

 home of Mrs. L. C. Sweet, Cummington 

 Hill, further instruction will be given to 

 a large group of women from Worthing- 

 ton, Cummington, Chesterfield, and West 

 Chesterfield. 



The next day a similar gathering will 

 convene at the Town Hall, Southampton, 

 where any women interested in Mrs 

 Reed's work are welcome to attend. 



Groups of women in Huntington, En- 

 field, and Belchertown have practically 

 completed the first pai-t of Mrs. Reed's 

 Clothing Efficiency work. The women 

 have made and tested skirt, sleeve and 

 waist patterns. Each group plans to 

 continue the work so they will be ready 

 for the next course Mrs. Reed offers. 



IS YOUR SINK, TABLE OR 



IRONING BOARD TOO HIGH? 



Overcome Back Strain by Working with 

 These at Right Heights 



"Is your sink the right height for ease 

 in working. Should your ironing board 

 be higher or lower? Does it make your 

 back ache to work at your kitchen table? 

 You cannot raise or lower your sink, but 

 you can raise your dish pan or stand on 

 a stool or shallow box. You can reg- 

 ulate the height of your ironing board so 

 that you may get the necessary purchase 

 on the iron and work without extra 

 strain. You can regulate the height of 

 your table so that there will be least 

 strain on the arms. A general rule for 

 height of working surface is this: The 

 proper height of working surface for a 

 woman 4 feet 10 inches in height is 27 

 inches. For each increase of one inch in 

 height, add one-half inch to the height 

 of the working surface. This will of 

 cour.se vary a trifle with the individual — 

 some of us are long-limbed, others short — 

 but it is a reliable working rule." 



The Southampton Home Economics 

 Club has elected Mrs. Healy, Mrs. Spier, 

 and Mrs. Kendall as their Club Health 

 Committee. The club plans to work 

 with the teachers of the town and better 

 school health conditions wherever pos- 

 sible. 



Four towns have asked to borrow i 

 Health Library from the Civic Federa- 

 tion of Woman's Clubs. They are East- 

 hampton, Cummington, Granby, and 

 Goshen. 



DO YOU KNOW THE CHEAPEST 



FOOD YOU CAN BUY? 



Milk is that food — Remember it is 

 more than a beverage — it is an all-round 

 food for children and a necessary one 

 for adults. Are you using milk in a va- 

 riety of ways? 



The skillful housewife knows many 

 ways of concealing it in foods if the fam- 

 ily dislikes the flavor. Do you giye vour 

 children a quait of milk a day and each 

 adult at least one pint a day in some 

 form? Remember it is the cheapest food 

 as well as a very necessary food. Milk 

 has NO substitute! 



Below are some attractive ways in 

 which to serve milk to children. Adults 

 like them, too. 



Recipes 



WHITE SAUCE 



Cream of Asparagus: butter, 2 T., 

 flour, 2 T., milk, 1 c, salt and pepper to 

 taste. 



Special ingredient: Canned asparagus, 

 12 stalks. Drain from liquor. Add 1 c. 

 fresh water. Heat thoroughly, straining 

 out all the juice. Add to white sauce. 



WHITE SAUCE 



Cream of Green Peas: butter, 1 T., 

 flour, 1 T., milk, 1 c. 



Special ingredient: 1 c. canned peas 

 drained, reheated in 1 c. cold water and 

 rubbed through sieve. 



Salt and pepper to taste. A sprig of 

 mint may be cooked with peas. 



WHITE SAUCE 



Butter, flour, milk. (The amount of 

 each varies with the kind of soup, and is 

 given in the table.) 



Melt the butter. When bubbling 

 add the flour and cook them together, 

 stirring all the time until they are smooth 

 and thick.] Add the milk 1-3 at a time, 

 stirring after adding each portion until 

 the sauce has thickened. Add the spe- 

 cial ingredient and sea.soning. 



CREAMED DISHES 



Ic. white sauce (made with 1 T. each 

 butter and flour to i c. milk) to any one 

 of the following: — 



Chicken: 1 c. cold cooked chicken cut 

 in small cubes. Season with salt and 

 pepper. With chicken, chicken bi-oth 

 may replace part of the milk in making 

 the sauce. 



Fish: 1 c. cold cooked fish, the skin and 

 bones removed and the flesh flaked with 

 a fork. Season with salt, pepper, and 

 lemon juice. 



Vegetables: 1 c. cooked vegetables cut 

 in dice. Season with salt and pepper. 



To serve: 1. Serve on toast with 

 parsley. 



2. Scalloped: Put in small baking 

 dish. Cover with buttered bread crumbs ; 

 brown in oven. 



WHAT DO YOU DO FOR THE 



CHILDREN IN YOUR TOWN? 



"Have you had a child welfare day in 

 your town? Would you be interested in 

 putting on an interesting program in re- 

 lation to this subject? The Division of 

 Hygiene at the State Department of 

 Health offers you speakers, illustrated 

 lectures and moving pictures free of 

 charge. The Farm Bureau would be 

 glad to help you plan such a program, 

 secure a speaker and give any assistance 

 necessary. Write in for a bulletin on 

 the subjects offered by the State Depart- 

 ment. This is a very vital subject in 

 every community and you cannot afford 

 to neglect the opportunities offered you 

 to bring it before the mind of the gen- 

 eral public. A program of this kind can 

 be made attractive enough to appeal to 

 all, if a little time and effort is put into 

 the matter. Let us help you!" 



ENTHUSIASTIC COUNTY 



MEETING HELD 



Those who attended the Farm Bureau 

 meeting at Boyden's March 11th, had an 

 interesting and helpful time in hearing 

 .some county problems discussed. 



There is a special advantage in coming 

 together to discuss plans for the work in 

 which we are all interested. There were 

 ten women present, representing five 

 towns. 



The Farm Bureau stands for home- 

 making as well as agriculture, so let's 

 have a good turnout of homemakers at 

 the next meeting. 



3. Molded : Use h instead of J c. sauce 

 to 1 c. meat or fish. Place in mold slight- 

 ly buttered. Put in pan of hot water in 

 moderate oven until firm. Unmold, gar- 

 nish with parsley, pour around it 2 T. 

 sauce. 



CUSTARDS 



Soft Custard: Plain — 2-3 c. milk, 1 

 yolk egg, 1 T. sugar, i t. vanilla flavor. 



General Method: Scald the milk in a 

 double boiler; while it is scalding beat 

 the egg slightly. Add the sugar to the 

 egg, mix. Add the scalded milk slowly to 

 the egg, stirring all the time. Return to 

 double boiler and cook, stirring all the 

 time until it thickens. Remove from fire 

 at once, cool quickly by placing upper 

 part of double boiler in cold water. 

 When cool, add salt and flavoring, if the 

 latter is an extract. If not, follow di- 

 rections under special recipe. Serve in 

 punch glass. 



Note — If custard should curdle, the 

 result of over cooking, add to it at once 

 1 T. cold mlk, and pour with force into 

 pitcher, then back again into boiler, then 

 into pitcher, repeating until custard is 

 smooth. 



