The Iowa Homemaker vol.4, no.3-4

Transcription

1 Volume 4 Number 3 The owa Homemaker vol.4, no.3-4 Artcle 924 The owa Homemaker vol.4, no.3-4 Clarssa Clark owa State College Marvel Secor owa State College da Mae Shllng owa State College Harret Allen owa State College Agnes Sorenson owa State College See next page for addtonal authors Follow ths and addtonal works at: Part of the Home Economcs Commons Recommended Ctaton Clark, Clarssa; Secor, Marvel; Shllng, da Mae; Allen, Harret; Sorenson, Agnes; Sorenson, Anna; Secor, Marvel; Jammer, Vola; Armstrong, Edna; Salomon, Alce; Feld, Sarah; Putnam, Helen; Gray, Grace V.; and Holden, Katherne (924) "The owa Homemaker vol.4, no.3-4," The owa Homemaker: Vol. 4 : No. 3, Artcle. Avalable at: Ths Artcle s brought to you for free and open access by the Student Publcatons at owa State Unversty Dgtal Repostory. t has been accepted for ncluson n The owa Homemaker by an authorzed edtor of owa State Unversty Dgtal Repostory. For more nformaton, please contact dgrep@astate.edu.

2 The owa Homemaker vol.4, no.3-4 Authors Clarssa Clark, Marvel Secor, da Mae Shllng, Harret Allen, Agnes Sorenson, Anna Sorenson, Marvel Secor, Vola Jammer, Edna Armstrong, Alce Salomon, Sarah Feld, Helen Putnam, Grace V. Gray, and Katherne Holden Ths artcle s avalable n The owa Homemaker:

3 (_ THE. lowa HOMEMAKER ( fowa ~TAT COLLE.GE. J VOL. V JUNE AND JULY, 924 No. 3 4

4 m : l. t t t t t CONTENTS Cannng and ts Bacterology.... Clarssa Clark, nstructor ot Bacterology Page Book: Bndng for Summer Afternoons 2 Marvel Secor Salads and Sandwches da Mae Shllng, Assstant Professor, Home Economcs Clothes for Tny Tots... 4 Harret Allen The Food wth the Flowers' Flavor Agnes Sorenson '''l'hrty-fve Cents vvorth of Food'' Anna Sorenson Once Upon a 'l'me Marvel Secor Nutrton Work n owa.... Vola Jammer Pleasant, Practcal Porches... 7 Edna Armstrong Homemaker as Ctzen Dr. Alce Salomon Proten Foods of the Japanese Sarah Feld, Kobe College, Japa n vvho 's 'l'here and "Wher e Helen Putnam Edtoral Page 'l'he Eternal Queston Natonal Story Contest Grace V. Gray Bts About Cheese Kath erne Holden 5 G G l l ' ' J j + - "- - ~- ~- - ~- -Nn- - ~- -~~~ -- n , - "- ""- "~- -w -H-an-w - t>-tt-wn- u e-llt-~t "- - -"- +

5 THE OWA HOMEMAKER "A Magazne for Homemakers from a Homemakers' School" VOLUME 4 JUNE AND JULY, 924 NUMBER 3-4 L ONG before the theory of spontaneous generaton was dsproved-long before Pasteur had shown that all fermentaton, that s, practcally all spolng was due to the presence of mcro-organsms, a Frenchman by the name of Appert had demonstrated that food could be kept by cannng. T.hs made t possble to keep many foods whch htherto had only been used durng season. Many processes for keepng foods had been known thru practcally all tme. Brne, heavy syrups and spces had been used n ancent tmes, but n many cases these processes were not practcal, or f they were, dd not gve a product at all lke the fresh food. But at the same tme cannng also opened up a great feld for danger. Many troubles had been unknown. None had heard of botulsm, for example, and the term ptomane poson ng was used promscuously for everythng n the way of sudden dsorders caused by eatng. Bacterology s practcally a new scence. t had t battles to fght- Lebg, the great German chemst, kept the world laughng by hs clever artcles rdculng Pasteur's -germ theory of fermentaton. The dea that mcroorgansms could brng about chemcal changes was very unque but Pasteur fnally proved that he was rght and the world accepted hs theory. Was t not rather alarmng to consder that most of the food eaten was perhaps flled wth tny germs? Fortunately Pasteur showed that many of these actually were essental to the development of certan types of desrable fermentatons. Yeasts were necessary for wne and ths paved the way for the more 3ane consderaton of the group of mnute plants whch we wll consder- namely, bactera, yeasts and molds. Molds, because of ther characterstc appearance, can easly be r ecognzed. We all know, too, what they do, and so they are probably less or a menace. n some cases they are of very r eal value. Several of the cheeses, lke Roquefort and Camemburt are dependent upon ths group of mcroorgansms for ther characterstc flavor. But n cannng they may cause much gref. Molds requre a certan set of condtons for ther best growth and these are very splenddly met n the case of fruts and the acd vegetables, but as they requre ar for ther best development they ean very readly be controlled. Ther spores are not so easly dsposed of. They may reman alve for a long perod of tme and f a leak develops, the mold can grow. Cannng and ts Bacterology By CLARSSA CLARK, nstructor of Bacterology Yeasts are very necessary n bread makng and n the fermentatons of frut juces for vnegar, but may be. very troublesome n fruts and jelles. Yeasts do not generally produce spores tho, and as they requre oxygen for ther growth ther actvtes may be controlled. Another class of mcroorgansms whch should be consdered here are the toruls or false yeasts. These are often the cause of deteroraton n sauerkraut and dll pckles. They can break down the acds, so essental to the keepng and flavor of these foods and pave the way for bactera to brng about putrefacton. They, too, r equre ar, and f the food s sealed properly wll cause no trouble. Fnally consderng bactera, we fnd a bgger problem. Both yeasts and molds announce ther presence rather planly, but ths s not true n all cases wth bactera. Here we have all types; the desrable and the undesrable; the ones producng spores, and those easly destroyed by heat; the aerobc, or those r equrng atmospherc oxygen, and the anaerobc, or ones r equrng no free oxygen, and each class must have a dfferent sort of treatment. Besdes all ths, we must consder just bow far we desre the development of bactera. We want thew n the rpenng of cheese and n the makng of vnegar. and sauerkraut, so much depends upon the selecton of our bactera. n the cannng of fruts and vegetables, however, we must consder the best methods of keepng the development of bactera, as well as of yeasts and molds, to the mmmum. Here they become decdedly a contamnaton. So frst, we wll consder the selecton of foods to can. Bactera do not have a sharply cut th ermal death pont, and f the ntal contamnaton s heavy, we wll fnd many resstant ndvduals. We have the old rule of an "hour from feld to can" whch would be a good one to follow where at all possble, but as ths s not at all tmes practcal, we must be careful n selectng fresh, sound foods, watchng for blemshes and sgns of decay. We should also consder very car efully. the contaners to be used n cannng. f they h ave been used before and left soled for several hours or days before cleansng, they may h arbor very resstant spores. Ths s especally true f they happened to contan food whch spoled after cannng, t s easy to see that cans and, of course, the covers, should be thoroly sterlzed. Sound covers are essental as are new rubbers. A lttle ar enter n ~ may make t possble for spores, harmless n themselves, to develop and the food may mold or putrefy. We feel very safe where we have an acd content or a goodly supply of sugar or spces. t s better to be safe than sorry, however, and so we take every precauton. Do not let over-confdence get the better of common sense. Especally n the cannng of the non-acd vegetables and of meats, we have to consder very carefully the proper methods of sterlzaton, for many organsms may develop and cause spolng after sealng, unless the process of sterlzaton has been very thoro ndeed. Organsms not n the food orgnally may gan entrance thru careless handlng so the necessty of extreme cleanlness cannot be overestmated. After the food s put n the cans, the work s not done. We have a class of organsms whch wll develop only at qute hgh temperatures. These themophles, as they are called, may not be klled durng processng, and would cause no trouble f the cans were cooled quckly, but f they are packed away whle hot these organsms may do some harm. Jars of food should be examned carefully before fnal storn-g. Any sgns of leak or the -presence of gas should be sgna.!s for dscardng or, at least, for careful examnaton. A cool storage place for canned food s of great mportance. The slow development of even harmless mcroorgansms may cause "off flavors." When the tme comes to eat the food. t s dffcult to use enough cauton. Too often foods are opened and dumped mmedately nto a dsh.for the table, wthout proper nspecton. Some of the drtress sgnals mght well be consdered. Has the food a sound appeara;'nce or has' t b'ecome soft and mushy? Ths cbange n appearance may be due to spolng. Dd the can open too easly? f so, the very desrable, f not necessary vacuum was lackng. Ths means ar and the possble development of yeasts. molds. or of many sorts of bactera. Then does t smell good? A bad smell s r eal proof that the food should not be eaten. f n doubt, "play trump" and our best trump here s to dscard food about whch there s any queston. The natural odor of some foods may cover the putrefyng odor and n a case of ths sort very thoro heatng wll destroy many of the dangers. For example, the toxn developed by the organsm causng botulsm may be destroyed by twenty mnutes thoro heatng provded all parts of the food are heated to the bolng pont for ths length of tme. Ths does not kll the organsms, however, and a new supply of toxn may develop (Contnued on page 4)

6 2 THE OWA HOMEMAKER Book Bndng for Summer Afternoons By Marvel Secor FROM the old Egyptan papyrus roll, we have come thru varous stages of the scroll, the Japanese book and the book wth a sngle sgnature, to the bound volume of today wth rounded backs and stff covers. Some of the old books whch developed durng ths evoluton had mottled covers whch gave them color and dstncton. Ths old type s now beng "revved" and the same effect can be produced n lttle booklets whch can easly be made at home. n a class n handcraft at owa State College books of ths knd are made for choce poems. When neatly lettered they are attractve and wll be treasured because they are hand made.and orgnal n desgn. The materals needed to make a book of ths type are: twenty-four double sheets of wr;tng paper, lnen thread, a darnng needle, strps of cloth about four nches wde, book bnder's lnen, a pece of narrow tape, two peces of cloth board a lttle wder than the paper for the cover, plan paper for the mottled cover and good smooth paste. Frst we wll sew the pages together, then color the p~per for the cover, and fnally put the cover on the book. The $eets of wrtng paper should be arranged n a ple n pars, one sheet nsde of another. Place the pages together, folded edge toward you, and mark a pencl lne about half an nch from each end and dvde the remander of tle space nto three equal parts and mark wth a ~ t7 FG...SGN 0TURE 5 TED TOGETHER ON ~PE5 ONE: 5GNP!TURE> 4- P0GE5 These books wll be treasured because they are hand-made. double lne about one-fourth of an nch to make the mottled paper. apart as n fgure. Now perce holes To color the paper, fll a low pan wth thru every par of pages wth the needle cold water, mx ol pants n the desred 'where the paper s marked, makng sg- colors wth turpentne untl they are thn natures of four pages each. enough to flck from the pant brush onto Thread the needle and run t n the the water. Any color scheme may be frst hole from the rght, from the out- used to look well wth the book bnder's sde n, then run t out the next hole. lnen. The pant wll float and the col Place one of the three nch strps of ors may be whrled nto rhythmc lnes narrow tape on ths place and sew over. by blowng upon the water. The paper t to the center of the book. The process /; to be used s cut the sze of the pan and of sewng s as follows: sew nto the frst ~~~-lad on the water a; few seco?ds unt! the sgnature through the hole nearest the., l Paper becomes m0st, then t s _qmckly rght end, go to the next hole, to the out- ' ~,rased by ~ne end so that the. pamt wll sde, around frst tape to the next hole;, adhere to t and the water wll run off. sew nto the sgnature on to the next,f left n the water too long, the pant hole to the outsde, around the second 'wll be washed from the paper. tape' to the last hole. Place the second\. Whle the mottled paper s dryng, cut sgnature on top of the frst and sew the cover boards about one-fourth nch as before wth reversed drecton. On' wder :md longer than the bound book. ether end a knot s ted when the needle ~ fve nches wde for the back of the book. reaches the frst hole to.strengthen the, Have plenty of newspapers on the table unon of the sgnatures, and knots are ' to protect your work as t s beng pasted. also made every fourth tme over the Measure off on the lnen a center lne tapes. Pull the thread tght enough to ' lengthwse of the materal and mark the hold the pages frmly n place, but be wdth to be allowed for the thckness of careful not to tear the paper. The sew- ' the book. Paste the cover boards to the ng s contnued untl all of the pages lnes marked on the book bnder's lnen are n place, the drecton of the sewng as n fgure 3, and cut and paste on beng reversed each tme. A fnal knot, squares wth mtered corners for the s ted at the end and we are now ready corners of the book. ><tj!!!! Take the mottled paper made for the cover and cut t by a pattern made to ft ' over the bnder's lnen at the back and corners as n the dagram. The flaps are pasted to the cover boards at ether end and at the sdes. A pece of cloth s now prepared to hold the cover on the book. t s measured and cut one-half nch shorter than /,''!/. the length of the book, pasted well on ~ the back of the book, coverng the tapes-. The long ends of the tapes are fastened to the cover boards on the nsde, wth ' the cloth pasted over them. Paste the end sheets of the book to the nsde of the cover, allowng for openng the book, whch s now ready to be pressed under a weght untl the paste F"G. Z. P0PER AND BOOK BNDCFZ'5 LNE"N P!?JSTCD TO C.OVC R 8o 0 R,DS L0P~ TURNED /N5fDC s dry. The edges of the leaves may be tnted wth water color to match the cover f desred.

7 O UR taste for salads s not a recent acqurement. t s an nhertance whch comes to us thru centures of ther use n Eastern lands. n the Orent, cucumbers and melons were classed among earth's chocest productons. We read of the Hebrews eatng for the Passover, lettuce, camomle, dandelon and mnt, on whch were used ol and vnegar. The Greeks served lettuce at the end of the meal, whle the Ancent Romans served lettuce wth eggs as a frst course to excte the appette. Galen, the celebrated physcan called t the "phlosopher's or wse man's herb." Moses wrote: "And the Chldren of srael wept agan and sad: 'We r em ember the fsh we dd eat n Egypt freely; the cucumbers and the melons and the leeks and the onons and the garlck.' " There are many knds of salads. They may be made from "left-over" cooked foods such as vegetables, fruts and meat, provded these are carefully cut ~ nd combned artstcally to please both the eye and the palate. Many foods that would make attractve sahds are passed by every day, thru the lack of nterest n food combnatons, or the knowledge of the prncples of salad makng,. Of the uncooked salad vegetables, lettuce stands at the top. To be at ts best, t must be fresh, tender and crsp and when served, t should have a French dressng used on t. Watercress may be served wthout ol, and may be combned wth cheese or eggs. Ths makes a salad that may form the man d.sh of a lunch n the summer. The place the salad tak es n the m eal nepends upon ts consttuents. f meat, fsh, cheese, eggs or nuts are used t may form the man proten dsh and s sutable for lunch. f t s of frut or green vegetables, dnner or a meal at whch there s a man dsh served n addton, s needed to gve suffcent food value to the menu. Salads are superor to m any other productons of the culnary art for they may be served upon any occason and to any class of people. Among people who serve well-balanced and artstc m eals. the salad s a necessty. Two thngs are ndspensble to every knd of salad, r egardless of whether t s made of meat, eggs, nuts, cheese, vegetables, fruts, both cooked and uncooked. These two thngs, f not n the best condton, wll make a poor salad of what would otherwse have been an attractve and delcous product. The foundaton of crsp lettuce and good dressng are the two essentals for a satsfactory salad. mportant ponts n salad makl).g :. Green vegetables should be served fresh, cold and crsp. 2. Meat and fsh should be carefully cut wth a sharp knfe and well marnated, to gve good fl avor and should be kept cold. 3. The ngredents should not be combned untl ready to serve; t hen they should be put together artstcally n order to please the eye as well as the taste. 4. When ready to serve, t should be THE OWA HOMEMAKER 3 Salads and Sandwches By DA MAE SHLLNG, Assstant Professor of Home Economcs very cold, well flavored and acompaned by an approprate dressng. Dressngs are made from ol, acds and seasonngs, from ol, acd, egg and seasonngs; or they may be cooked, usng butter nstead of ol and addng cream. Ths latter s mscalled boled salad dressng. There are other dressngs- one n whch heavy cr eam s used wth acd and seasonngs, another on e for cole-slaw, made of eggs, vnegar, butter and seasonngs. Dressngs may be modfed to sut the ndvdual taste and salad. As there should be many more knds of salads than there are cooks, dependng upon ther orgnalty and ngenuty, so there should be many blends and flavors n the dressng. French dress'ng made of ol, acd and seasonngs may be used on vegetable salads that are served wth the m an course of.a heavy dnner. Mayonnase s used on meat, and fsh salads when they are served for luncheon or supper and form the man part of the meal. Some S-alad Combnatons. Lettuce, slced tomatoes wth thn slces of green pepper. 2. Shredded lettuce, slced cucumbers and thn slvers of onon. 3. Lettuce, whole tomato, stuffed wth green beans, fnely cut pckles and celery. 4. Lettuce, whole tomato sectoned to represent a ponsetta, wth a cent er of sfted egg yolk and fnely cut green peppers. 5. Lettuce, asparagus tps and slced r ed radshes. 6. Lettuce, raw cabbage and small cubes of raw carrots. 7. Lettuce, raw cabbage, nuts and thn peces of green pepper. 8. Lettuce, tomato jelly wth celery and nuts Lettuce, celery, nuts and apples. Lettuce, asparagus wth strps of pmento.. Lettuce, a mxture of cooked carrots, dced, strng beans cut small, green pe::s, cooked beets and pckles rut small. 2. LPttuce, r aw dced carrots and nuts. 3. Watercress wth dced boled beets and small cucumber pckles, cubed. 4. Water cr ess, wth hard cooked egg, slced. 5. Lettuce, slced tomatoes a nd cu cumber s. 6. Lettuce, spnach and slced egg. 7. Lettuce, dced meat and celery. 8. Lettuce, green beans and slced egg. 9. L ettucej, fruts and nuts. 20. Lettuce. grapefrut, pneapple and pmento. 2. Lettuce, pneapple and c r eam cheese. But let us not forget the salad's pleasant companon n pcncs, partes, porch luncheons and outdoor suppers- the sandwch. The term sandwch was formerly used n speakng of two slces of bread wth meat between. n t hs sense, the word orgnated about th e end of th e eghteenth century from the fact that th e fourth Earl of Sandwch became so nfatuated wth the exctement of the gamng table that he could not stop long enough to go to hs meals. So, on such occasons a butler was sent to hm carryng "slces of bread wth meat between." As a rule, bread for sandwches should be twenty-four hours old, but fresh bread s best when the sandwches are to be rolled or folded. Sandwches that suggest much handlng, such as those ted wth rbbons, are not enjoyed by fastdous people. The bread may be whte or brown or both knds n the same sandwch. Whole wheat, rye or graham breads also are used whenever wshed. Bread should be slced n even thn slces, then cut n t he shapes aesred. The butter should be cr eamed for then t can be spread wthout the bread crumblng. Spread the bread after t s cut. Anythng that may be eaten wth bread "s sutable for a fllng. Of the meats, salted ones, such as ham, take the lead n popular favor. Whatever knd of meat s used t should be accompaned wth the sau'ce or seasonngs that gve t a dstnct and appetzng flavor. A badly seasoned fllng or a fllng wth n o seasonngs makes the sandwch most undesrable for any purpose. When salad sandwches ar e to be made, well seasoned salad dressng should be added to the fnely chopped meat, wth whch h as been combned chopped celery, cabbage, cucumbers, pckles or olves, etc. When lettuce s used, the leaf ls usually served whole wth the edges outsde the bread. Shredded lettuce wth mayonnase also makes a good sandwch. Any vegetable, wthout meat, combned wth salad dressng makes an excellent fllng. When desred, sweet sandwches may he u3ed. These fllngs are made wth frut combnatons, some uncooked; other combnatons are made nto a marmalade and combned wth cream ch eese or cottage ch eese. Fg and date fllngs are also good. The fr ut and cottage cheese sandwches when whole-wheat bread s used are very good for chldren. They furnsh the Rweet, whch the chldren lke, and at the same tme a wholesome food s beng used. Vegetahle sandwches are also excellent for sm all chldren. What part of the meal, from the nutrtonal standpont, should th e sandwch fll? Snce t always furnshes bread, the. nature of the fllng wll determne ts value. Green vegetables and fruts, lke n the salad, furnsh vtamns, mnerals and roughage. These thngs are especally desred n such a dsh. They also furnsh flavor whch s so often overlooked when sandwches are made. No combnaton should be prepared and served wthout ts frst meetng the test of good flavor. Then f t s sutable to use wth bread. t may be made nto a sandwch. Thck slces of bread are out of place when dantness s desred and when the fllng s to be tasted. Sandwch Suggestons Tongue and veal or chcken ch opped fne, combned wth chopped celer y and mxed wth salad dressng. (Contnued on page 4)

8 4 THE OWA HOMEMAKER Clothes for Tny T 9ts By HARRET ALLEN \_ WANTED: A brand new dea for clothes for Junor, a sturdy man of three, and Betty, a danty mss of two. Frantc Mother. Such s the appeal sent out by hosts of mothers who lack ether the tme or r~sourcefulness to fgure out new deas for themselves. On the other hand many mothers have the dea that just because chldrf'n are chlaren, t s not necessary for them to take the tme and trouble to desgn and construct clothng whch really s dstnctve and becomng to the ndvdual chld. However, t s qute as mportant a problem to set oneself to n the plannng of chldren's clothng as n the case of the grownup. One of the most mportant consderatons for the mother to take account of n the selecton of desgns for her chldren s that smplcty be made the domnant feature of the entre costume. Perhaps ths problem s even more fundamental than that of matchng personal-. ty, for chld nature, whch s smplcty ncarnate, s after all, the underlyng and unversal pecularty of the wee folks whch must frst be satsfed f one could hope to produce garments correct for chldren. Fussy clothes hamper the freedom of the body and prohbt the joyous play and actvty whch s every chld's brthrght, besdes appearng ncongruous or out of place on the chld. For that matter, many grownups mght do well to heed ths suggeston and apply t n the selecton of ther own garments. Obvously then, before the mother can plan a costume whch s sutable for her chld she must analyze the chld and make a note of all the factors whch mght contl'bute to the becomngness or unbe- comngness of the garment. Such factors, as they have been analyzed n a class n chldren's clothng, nclude buld, colorng, complexon, temperament and personalty n general. s the chld stocky or slender, what color are the har and eyes, s the complexon a dark olve or a peaches and cream type, s the chld a quet sweet chld or s he full of "pep" and lfe? AU of these elements have a decded nfluence on the proper selecton of desgn, color and texture n costume. To llustrate, let us take Junor and Betty. Junor s a stocky brunette, wth the ordnary complexon, and very masculne n acton and appearance. Darker shades of greens, blues, and browns wth small amounts of ntense color mght be used. Narrow strpes lend an effect of heght, and to attan the same end, all cross lnes should be avoded. Varatons of a pattern. (Courtesy of Myra Karsten.) The heaver, more durable materals are most sutable and desgns should be strctly talored. Betty s a lovely lttle blonde wth very danty ways. She wll requre the lghter values of blues,lavenders and greens. Sheer, lght weght materals, used wth frlls and flounces and developed nto quant desgns, are for her. She would be adorable n tny prnts or checks. One type whch seems partcularly perplexng n ths matter of clothes s the lttle "red-head." The thng whch must be watched n plannng clothes for ths chld s color, snce the remarks made above n regard to buld and temperament wll apply n ths case as well. The har needs to be toned down so colors whch wll accomplsh ths purpose would, obvously, be one's choce. Such colors are greens, blues, and green-blues. Browns are good snce they harmonze wth the har. So much for personalty study, whch helps the mother to dscrmnate between desgns lovely n themselves but whch would be wholly out of place on certan chldren. As for varaton n desgn; the mother need not buy a pattern every tme she wshes to add a new collar, a n ew sleeve or a bt of smockng. The desgns llustrated above, whch were worked out n the chldren's clothng class at owa State College, show what can be done n ths respect. A very smple foundaton pattern s used and varous alteratons, n eludng a varaton n materals and color harmones, are made. At the start, the suggeston ought to be made that hope of developng or creatng n every mother ths artcle r eaches, a "nose" for the unusual or charmng n chldrens' frocks and suts, s not entertaned. No matter how much or how splendd the advce or drecton offered, there are bound to be some women who do not have the natve ablty or skll requred for r eal success n ths feld. Ths explanaton, however, s not ntended to dscourage attempts, for there s always room for mprovement, no matter how unfertle the sol may seem to be, but mer e ly to put the r eader on her guard and not to expect the mpossble or fantastc over-nght success. Much practce and observaton are requred here as elsewhere. One of the smplest ways, r ecommended by clothng nstructors, to acheve an effectve garment and at the same tme be practcal, s thru the use of sttchery, commercal brads and bndngs. Junor's suts could be lvened up by makng bound buttonholes wth a contj astng colored bas tape. A fancy checked or strped bas tape mght even be used. These buttonholes used wth buttons of novel shape and color would make Junor very satsfed wth hmself. There are also cunnng brads wth anmals, chckens and ducks embrodered on n colors, whch the lttle folks adore. These brads are now sold by many department stores. n the case of a check the sttchery desgn would probably be worked out on the checks, keepng t, of course, n close proxmty to the bas tape. n the case of the prnt, however, one mght place the sttchery on the tape tself. For nstance, two rows of narrow bas tape, placed far enough apart to allow a strp of the underlyng materal to appear, were joned by a r ow of cross sttchng of contrastng colors. Bas tape may be used n a varety of ways and one can purchase almost any color. Plan colored tape used wth a prnt or check and combned wth a bt of cross sttchng or smlar sttch s a very effectve fnsh. Bas tape combned wth r ck-rack has a number of possbltes. For nstance, a tny blue and whte prnt was trmmed wth a band of whte tape, on ether edge of whch was placed a row of very fne blue rck-rack. Wth the same prnt mght also h ave been used two rows of fne rck-rack, one row beng red and the other blue. Another good way of combnng rck-rack and tape s to lay the rck rack qute close to a raw edge of materal and then bnd the raw edge and the ponts of the rck rack comng close to the edge of the bas tape. The rck r ack mght be of a color and the tape whte or the other way around. Many tmes when a quck and easy fnsh s desred the shell sttch wll serve as a happy soluton. Ths ordnary sttch may be made out of the ordnar y by usng colored thread. The use of yarns for sttchery purposes cannot be over-emphaszed. Such lovely color combnatons can be secured n ths way, besdes offerng pleasng contrasts n textures. These ar e only a few suggestons whch wll perhaps serve as a stmulus to the mother who s creatvely nclned. As was suggested above, n order to acheve ndvdualty and dstncton the mother must herself create the costume whch wll express the personalty of her chld and use the mscellaneous suggestons whch ar e offered on every hand as merely a spur to her own creatve ablty.

9 THE OWA HOMEMAKER 5 "The Food Wth the Flowers' Flavor" By AGNES SORENSON HONEY has been used as one of the world's food products for many centu:es. t s not so long snce honey was used as the man sweet, and sugar was consdered a luxury, due more to the scarcty of honey than to the superorty of sugar. Honey s produced by bees from the nectar. of flowers and the dfferent varetes of honey are dependent upon the partcular flower from whch t s produced. Honey made from orange blossoms and whte clover wll be very lght n color, whle much of that produced from fall flowers s dark and rather strong. Just as each flower has a partcular odor, so the nectar from these flowers, when made nto honey, wll produce a dfferent color and flavor. Honey can be bought upon the market n two ~orms, extracted honey and comb honey. A great deal of the extracted honey sold s a mxture of several dfferent knds. n ths way the texture and qualty can both be mproved and a unform product wll result, so that a partcular brand of honey wll always be nearly the same. For beauty and perfecton of flavor, nothng can excel! comb honey n ts orgnal hexagonal wax package but for convenence and general avalablty one must look to extracted or straned honey as t s more easly produced and somewhat lower n cost. Honey s more easly dgested than sugar and consequently more readly assmlated, therefore t s a more healthful form of sweet wth whch to satsfy one's natural cravng for such thngs_ The fact that honey conssts prncpally of sugar and water and s slghtly acd suggests t to be a sutable substtute for molasses n cookery. t can be used n place of molasses n all form of breads, muffns, and cakes. t contans less acd than molasses and as a result requres less soda, when t s substtuted for molasses n recpes. Many trals have been carred out n the Unted States Department of Agrculture, and t was found that the amount of soda requred for one cup of honey ranges between one-fourth and one-half level teaspoonful. Followng are some recpes for breads n whch honey s used: cup flour 2 cups flour cup yellow corn h teaspoons bakmeal ng soda cup rye flour tablespoon hot teaspoon salt water cup honey cup rasns Mx together the dry ngredents. Mx the honey wth the sour mlk and hot water. Add ths to the dry ngredents, and beat thoroly together. Fll two bread molds two-thrds full. Let stand 5 mnutes. Then steam for three hours. The rasns may be added f desred and wll make a rcher mxture. Honey and Nut Bran Muffns cup honey tablespoon melt- cup flour ed butter 4 to lh teaspoon % cups mlk soda %, cups fnely chop- 4 teaspoon salt ped walnuts 2 cups bran Sft together the flour, soda, and san and mx them wth the bran. Add the other ngredents and bake for 25 to 30 mnutes n a hot oven. 'l'hs wll make 20 muffns. After a lttle expermentaton anyone should be able to substtute honey successfully for sugar n cake, preserves, fruts and candy. t has been estmated that. one cup of honey s equal to a cup full of sugar so far as sweetenng qualtes are concerned, however some allowance wll have to be made for the fact that honey contans more water than sugar. Therefore when honey s substtuted for sugar less lqud must be added. Most authortes state that one cup of honey means one-fourth cup of lqud. One of the advantages n the use or honey n cakes s that they keep fresh much longer than those made wth sugar. t s sad that cng made wth honey has ths lastng qualty. Honey Nut Cake 2 cups brown sug-lh teaspoon ground ar nutmeg 2 cups honey lh teaspoon allspce 6 egg yolks cup chopped ras- 3 cups flour ns % teaspoons soda lh oz. cut ctron 3 teaspoons ground V2 oz. canded orange cnnamon peel lh teaspoon ground% lb. almonds cloves whtes of three eggs Mx the sugar, honey and the yolks of the eggs, and beat thoroly. Sft together the flour, salt, spces and soda. Combne all of the ngredents but the whtes of the eggs. Beat the whtes of the eggs untl they are stff and add them last. Pour the dough to the depth of about one-half an nch n greased pans and bake n a slow oven for one-half 'hour. h!3up butter cup of honey egg lh cup sour mlk teaspoon soda Soft Honey Cake %. teaspoon cn}umon h teaspoon gnger 4 cups flour Rub the butter and the honey together; add the egg well beaten, then the mlk, and last the flour sfted wth the soda and spces. Bake n a shallow pan. Plan Honey cng cup granulated 4 cup honey sugar whte of one egg cup water Bol together the sugar and the water untl the sugar s dssolved, then add the honey and bol wthout strrng, untl the mxture regsters 248 deg. F., or untl t forms a soft ball when dropped nto cold water. Pour over the stffly beaten whte of the egg and contnue to beat untl the cng holds ts shape. Ths cng may be kept for several months n a soft, fresh condton. f desred to be used mmedately, the syrup should be cooked longer, almost to the hard ball stage. Honey Orange and Lemon cngs Proce~d same as for plan honey cng, and whle beatng add, for orange cng, the grated rnd of one large orange. For lemon cng add the grated rnd of onehalf lemon. Honey s partcularly well suted for frozen puddngs and gelatn desserts. Honey Strawberry Foam cup fresh straw unbeaten whte of berres one egg cup honey Place all the ngredents n a deep bowl, and beat all together wth a large Dover beater untl the mxture s stff enough to hold t& shape. Serve n sherbet glasses wth small cakes. qt. cream teaspoon cnnamon Honey Charlotte lh cup honey sponge cake Whp the cream and add the cnnamon to ths. Whp chlled honey nto ths. Use ths mxture to ple nto paper charlotte cases, lned wth sponge cake. Ths may be garnshed wth fresh frut such as strawberres, charres, etc. Honey may be used very successfully n makng varous knds of candes as well as for popcorn. Honey Popcorn cup whte honey % tablespoon butter cup whte sugar tablespoon water Bol the above ngredents untl brttle when dropped n cold water. Have ready two quarts ncely popped corn and pour the candy over t untl evenly dstrbuted strrng brskly untl nearly cool. Honey Candy 2% cups sugar.cup peanuts lh cup honey lh cup water whtes of two eggs Bol together the sugar, honey, and water untl t forms a thck syrup. Pour cup of ths syrup over the beaten whtes of the eggs. Bol the remander of the syrup untl t hardens when dropped nto cold water, pour n the frst mxture strrng brskly. Add a cup of peanuts and str untl mxture begns to harden, then spread.n a pan and cut nto squares. f properly made t should be soft and plable. Taffy 3 cups sugar % cup hot water %cup honey Bol all together untl t spns a thread when dropped from the spoon, or hardens when dropped nto cold water. Pour nto a greased pan to cool, and then pull untl whte. n combnaton wth fresh fruts there s sad to be no sweet lke honey. t may be served wth baked apples, baked peaches, sour cherres, baked qunces and grapefrut. Such smple desserts as bread puddng, rce puddng, wthout eggs, and plan cornstarch puddng are good and rather out of the ordnary f made wthout sugar and served wth a porton of comb honey n place of sugar n preparaton. Besdes exchangng sugar for honey tn recpes there are smpler ways n whch t can be used. t may be served as a spread for bread, preferably warm rol!s. Honey s really as much related to bs- (Contnued on page 5)

10 6 THE OWA HOMEMAKER WHAT have we for lunch today?" asked the assstant manager of a leadng hotel, as he sat down besde one of the guests at a busness mens' luncheon. "Oh! 35 cents worth of food at a 75 cent luncheon," was the reply of the other man. ".That's fne! f ths hotel can serve a 75 cent luncheon and keep the food cost down to one-half, the manager wll not need to worry about hs balance n the ledger at the end of the month," answered the assstant manager. The ncdent just stated, amuses me very much," sad Mrs. L. S. Brown, manager of the home economcs tea room, as she fnshed quotng t. "The publc really thnks that hotel, restaurant and tearoom managers make huge profts. Ths s because patrons of nsttutonal dnng rooms are prone to consder only the actual cost of the food tself. "n a hotel or restaurant busness the manager, frst of all, budgets hs ncome and allows a defnte amount of money to be spent for each tem of cost. "The cost of servce s hghest n the modern cty hotel. A guest enters the lobby, he checks hs hat at the desk for whch servce he pays, perhaps, 0 cents. The hotel not only mantans valuable space n the man part of the buldng for ths servce, but also pays the salary of the checker. The 'captan' of the dnng room meets the guest. at the door and shows hm to a seat. The thrd person gvng servce s the water, who brngs a menu card and takes the guest's order. n the meantme a bus boy has placed bread and butter and a glass of ce water on the table. After the guest has "Thrty... fve Cents Worth of Food" By ANNA SORENSON Have you some tme thought you were beng cheated because you had to pay so much for a lunch that you could have prepared at home for much less? Then read and perhaps repent. fnshed the meal, hs check s sent to a checker to be talled and then to a casher to be pad. "The servces of all these people are tems of cost whch must be ncluded n the prce of a meal." Lkewse, accordng to Mrs. Brown, the cost of the dshes used must be consdered. A certan frst <:lass hotel n owa owns $28,000 worth of slver dshes. All of these expensve artcles, cocktal glasses, aspara;gus dshes, bakng dshes, coffee and tea servces, parfat dshes and many others whch are used to meet the demands of the publc, are kept n a specal room known as a "slver room." The ntal cost and upkeep of ths slver servce s very great. Two men are employed who do nothng but polsh slver the entre day. "f orange juce were ordered for breakfast the glass contanng t would be brought to the guest n a slver holder packed wth ce. The actual cost of the orange juce would be about 5 cents, of the ce 3 cents and the ntal cost of the dsh $.00. But the table s spread wth a spotless whte cloth, the guest s furnshed a lnen napkn, fresh flowers are on the table, the servces of the people prevously mentoned are employed, and of good types of fary tales. "Amercan ndan Fary Tales" retold by W. T. Larlabor s needed n the ktchen for the preparaton. n addton to these, overhead expenses, lght, heat, laundry, nsurance and rent must be ncluded. "Experence has proven that the manager of a publc eatng place must not have the actual food cost of a meal greater than 50 percent of the prce charged the patron, f he wshes to keep o.ut of debt." Hotel men consder 40 to 50 percent of the prce pad for the meal to be actual food cost, 20 to 25 percent for labor to cook, prepare and serve the food, 2 percent for breakage and replacement, 5 to 20 percent for overhead expense, whch leaves from 3 to 0 percent for proft. f a $.00 plate was beng consdered the cost of the food would be 40 to 50 cents, of preparaton and servce 20 to 25 cents, breakage 2 cents and overhead expense 5 to 20 cents. "n drect contrast to the modern cty hotel s the commercal cafetera where the object s to reduce the cost of servng the meal, gvng the customer the beneft. The actual cost of the food remans the same, but the cost of labor and of breakage and replacement s less for the servce gven and the dshes used are not as elaborate. The use of paper napkns lowers the expense of laundry. "A large cafetera n Chcago advertses n the cty newspapers ' cent proft on a meal.' Ths cafetera serves fve thousand p.eople a day, so volume make~:~ a proft possble." Before decdng hastly that a meal costs more than t should we mght do well to consder the numerous tems nvolved n the preparaton of that meal. L OVE of stores n chldhood s a unversal emoton. All races of men have tradtonal myths and legends that tell the achevements of the people and set hgh deals. t s mportant to teach only the best type of stores, because stores told to chldren do a great deal to shape and develop the character of the chld by strrng hs emotonal nature and by teachng hm the dfference between rght and wrong. Story tellng s a means' of strengthen ng the magnaton through an appeal to the senses. "The Lttle Red Hen" s an example of a story whch appeals to the sense of color; "The Gngerbread Boy" appeals to the sense of taste, and "Why the Chmes Rang" s a story whch appeals manly to the sense of sound. For any age, the story chosen must ft the mental development of the chld. The characters and events must be wthn the scope of the chld's knowledge or magnaton or the story wll lose nterest, no matter how well t s told or read. The perods of mental growth whch determne the story nterests of chldren Once Upon a Tme By MARVEL SECOR may be called the rythmc, the magnatve, the heroc and the romantc perods. The chld from three to sx may be sad to be n the rhythmc perod because -he loves rhythm as found n Mother Goose rhymes and nursery jngles of chld and anmal lfe. "The Three Bears," "Lttle Half Chck," and "The Three Lttle Pgs" from "How to Tell Stores to Chldren" by Sara Cone Bryant, as well as bedtme stores, are good for ths perod. The chld enters a world of make-beleve after the rythmc perod and hs ma~naton knows no bounds. Such authors as Grmm, Anderson,.and Perhault have wrtten fary stores that have been popular for a good many years. Fary tales are one of the oldest forms of lterature, and are often enjoyed by "grown-ups" as well as lttle tots. "The Gap That Mother Made" assocates faryland wth the home by pcturng famlar symbols wth magnatve thngs. "Fary Tales Every Chld Should Know" by Hamlton Wrght Maybee and "The Chldren's Book" by Florence Tadema are examples ned s an nterestng collecton of stores of "the oldest Amercans." From eght to twelve years of age may be termed the heroc perod. At ths tme adventure and hero stores such as "Robn Hood," "Beowulf," "Sr Galahad," "Rp Van Wnkle," "Joan of Arc," "The Great Stone Face" and many others are famous for the deals they teach n fearlessness, kndness and justce. The romantc perod usually begns about twelve years of age when sentment and romance develop. Stores wth noble deals, romantc adventure and far lades are very popular at ths age. Good stores for thfperod are: "The Lfe of Florence Nghtngale" by Laura E. Rchards, "Mon, the Goat Boy," by Johanna Spyrl, "The Boys' Kng Arthur," by Sdney Laner, and "The Chldrens' Crusade" wrtten by Gabrel Perne. The suspense element n stores for chldren helps to develop nterest, t holds them breathless to the end, wonderng what wll happen next. For the youngest chld, the suspense element must be (Contnued on page 5)

11 T HE WOMEN of owa are beng kept n close contact wth the new exper ments and fundamentals of nutrton thru the servce of the Extenson department of owa State College. The nutrton specalsts establsh a tranng school among an organzed group of local people nterested n the subject presentng to them a defnte course of study. These local leaders are respon sble for takng the nstructon back to ther own communtes where t wll reach all the famles of the townshp. t s the object of these local leaders to promote an nterest for the better food selecton by gvng practcal nformaton concernng the food needs of the famly, and smple ways of preparaton. The desre s to establsh better practces n chld and adult feedng, to reduce the percentage of underweght chldren n the state and to mprove standards of health. The plan of the work n nutrton s to hold dcussons and lectures and to assgn regular lessons to all loca. leaders. Ths nstructon s accompaned by demonstratons of the preparaton of smple dshes whch contrbute to a meal. The outlne of the course s: A. Fundamental food prncples. B. Cereals-coarse vs. refned. C. Mlk and mlk products. D. Eggs, meat and fsh. WHAT s more pleasant than to come home from a weary day's work on a hot June afternoon and be able to snk down nto a bg comfortable char n a cool shady corner of the front porch and perhaps partake of a sparklng glass of ced lemonade! The porch s a haven of rest-but apparently few people realze how allurng ths part of the house may be made for many of the porches or ver andas we pass are undecorated and un furnshed and they only present a dusty, bare, unnvtng scene to the passerby. The day has passed when a few broken bottomed chars, a hammock and two or three pots of red geranums were consd ered the ultmate achevement n porch furnshngs. Today a carefully planned color scheme chosen for comfort and utlty as well as for decoratve value, s carred out n the porch as well as n the rest of the house. n place of the odds and ends whch formerly adorned the porch have come furnshngs especally desgned for outdoor use. Frst of all we wll consder the furn ture for the porch. Snce t s almost mpossble to take n the furnture every nght or at the approach of every storm, t s very mportant, f the porch s really to be lved upon, that the furnture wll wthstand ran and be unharmed by dampness or heavy dews. THE OWA HOMEMAKER 7 Nutrton Work ln.. owa By VOLA JAMMER The Extenson Department s dong very helpful work.for the homemaker, the teacher and the college woman. We hope to keep n close touch wth ther work durng the comng year. E. Vegetables and fruts, smple table servce. The purpose of the demonstraton s to help create an nterest n the nutrton project by emphaszng the r elaton of food to health. All local leaders fll out report blanks whch cover the results and progress of extenson work each month. After a leader has flled out a satsfactory blank _for each of four months, she s gven credt for havng establshed a home demonstraton. All over owa the people are respondng wth enthusasm to the work n nu trton. One mother reported that her chld asked, before she started to eat anythng, f t were "nutrton." She says she wants to be a "nutrton grl." Another woman sad, "Whle we all perhaps thot that we knew pretty well how to cook, thngs were presented n such a way that we receved many valu' able deas of dfferent and better ways of preparng foods. n a vague sort of way we knew that dark breads and whole Pleasant, Practcal Porches By EDNA ARMSTRONG Wooden porch furnture of famlar hckory and n plan desgn and form s very desrable for the small porch of the modern home. t can be panted n a dark green, gray or brown, or perhaps a cream, and a -gayly stencled basket desgn on the back of each char gves brght touches of color. Covers for the backs, f made of brghtly desgned ere tonne or chntz, are most attractve. Strped awnng cloth s very good lookng wth furnture enameled n black. t s better to start wth a color such as green, brown or gray for the back ground of the porch and the larger peces of furnture, then touches of brghter colors may be added by means of cushons, awnngs and bts of pottery. The table for the porch should be large enough so that an afternoon tea can be served from t, or what could be more delghtful than to have your summer sup pers on the porch? A gate legged table s qute suted for porch needs. Reed furnture whch s very attractvely upholstered n brght chntzes or ere tonnes s best for the enclosed porch of the more elaborate home. The heavy wrought ron and rustc furntures are used mostly on the porches of summer cabns or cottages. Who ever saw a porch that had too many cushons? Strkng and unusual cereals were better for us than so much whte bread and refned cereals, but after studyng the composton and protectve value of the grans, we know why whole wheat flour wth all the vtal elements n t, s better than the whte flour wth the mnerals and vtamns removed, and why the whole cereals are better than the refned that have lost so much of ther valuable food propertes. "More vegetables and frut and less meat s a very good rule that we would. all do well to follow. " beleve that by followng our sx fundamental rules and selectng foods wsely, we wll soon fnd we are recevng a great deal of beneft from what has been taught n ths nutrton course." The sx fundamental rules for food se lecton gven by the Home Economcs Dvson of owa State College are:. Use at least one-half pnt of mlk a day for each adult, and at least on~ and one-half pnts a day for each growng chld. 2. Serve a cooked cereal, preferably a whole gran, at least three tmes a week. 3. Serve at least one vegetable besdes potatoes and dred beans, daly. 4. Serve some frut daly, fresh, dred or canned. 5. Serve at least one raw fresh vegetable or frut daly. 6. Serve sweets at end of meal only. ones n sze, shape and color can be made to put nto the porch swng and nto the chars. Almost every porch has a place for a couch or cot and when pled wth pllows and cushons t makes a very entcng place to take an afternoon nap. A vod havng all the cushons covered wth brghtly flowered materals but n traduce a plan color now and then. The floor expanse of the porch may be softened and dversfed by means of rugs. Several small rugs may be used or a sngle large one. A small rug at one end of the porch may be the center about whch s grouped a table and some chars. Braded rugs are very nce, especally for the porch of the Colonal house. The newest braded rugs are made of cretonne strps and the fnshed effect s very unusual. Grass rugs of all szes and colors can be purchased whch make most desrable floor coverngs snce they are so easly cleaned. f no rug at all s used on the porch, t s nce to stan the floor a dark green, or some other dark color that wll harmonze wth and brng out the colors of the furnshngs. ' Sutable screens and awnngs whch wll gve adequate protecton from nsects, sun and ran are very necessary for the lvable porch. No one enjoys sttng on (Contnued on page 5)

12 8 TlE OWA HOMEMAKER Homemaker as Ctzen By DR. ALCE SALOMON N A WAY German women are more enfranchzed than the women of other countres. Not only that every female beng from the age of twenty has a rght to vote-the number of women n the Rechstag equally surpasses the representaton of women n other parlamentary bodes, as t amounts to thrty-sx n the present moment. These women-members of the Rech _stag vary very much regardng ther nfluence and ther ntatve-but together all of them have shown durng four years of ther poltcal career, that a parlament formed of men and women takes a very dfferent atttude towards a great many ssues than an exclusvely male body. Ths was not so much provc ct wthn the Natonal Assembly, where they had only scope to express prncples of a general poltcal character as durng the last two years, when a number of blls were ntroduced by women n the Rechstag, and. when several acts were. passed, whch bear the mpress of women's co-operaton. Most of the women, who are members of the Rechstag, have gone thru some sort of tranng or prelmnary experence n publc work before they were elected. A good many come from the ranks of teachers-others, as most of the socalsts, have formerly done organzng work for trade-unons or for ther party. Hardly any of them were drectly transferred from the sphere of home and famly-lfe nto poltcs, tho half of the women-deputes are marred women, wves and mothers. The sphere of ther nterest has not been lmted to questons of specal mportance for women. They have taken actve part n dscussons on taxes, on foregn poltcs, ndustral questons-but ther man ntatve was felt n all questons concernng women's rghts, educaton and socal work. As far as women's rghts are concerned, women n the German Parlament are n the pleasant poston to depart from the recognzed prncple of equal rghts for men and women, as lad down n the Consttuton of the Republc. Ths made t comparatvely easy to get admsson to the stock exchange, to get the regal professon opened and to brng about an act admttng women as jurors and magstrates. Of course no such bll passed wthout some opposton. For nstance, when the women-juror's bll was ntroduced by the government, t suggested to appont women as jurors exclusvely n cases whch deal wth women and chldren as crmnals. But ultmately the law gves exactly the same possbltes to women as to men. t s not qute so easy to adapt the cvl code to the prncple of equal rghts and dutes, as very dffcult problems are nvolved. However, women from all partes have moved propostons to facltate dvorce and to change the legal poston of women n marred lfe, especally the marred women's property clause. Regardng dvorce, the women speakers n the Rechstag moved that nstead of legal offence a dsorganzed state of the matrmonal unon should be consdered suffcent reason for grantng a decree. n We may consder ourselves fortunate that so noted a woman as Dr. Alce Salomon vsted the owa State campus ths sprng and consented, thru her frendshp for Mrs. Edward Allen and her nterest n our college, to gve our ctzenshp readers a glmpse of what women of another country are dong along the lnes to whch our ctzenshp page s devoted. Dr. Salomon has been called the Jane Addams of Germany. She s at the head of a school for socal educaton, whch trans women of the better class n the scence of socal welfare work. ----foduj,hrdluuuuu such cases the man concern should be that the mantenance and the educaton of the chldren s safeguarded. n case the dvorce s granted on account of msbehavor or offences on the part of husband or wfe, the educaton of the chldren should be entrusted to the other parent. But t s suggested that the court of chancery may make dvergent decsons f ths seems desrable, n the nterest of the chldren or whenever the parents agree.. between themselves about another arrangement. These motons have already been consdered and a bll wll be prepared before long, but t wll probably not be easy to come to an understandng wth the representatves of the Catholc church, who are on prncple opposed to all facltes regardng dvorce. "The Women's Bll" A greater unanmty has been attaned amongst women of all partes n questons bearng on the well-beng of the chld. The Chldren's Welfare Act, passed n June, 922, s one of the mmedate results of women's work n Parlament. t s entrely and exclusvely due to ther nfluence, that n spte of the pressng poltcal sorrows and the overwhelmng fnancal dffcultes of the Republc, ths act was passed, and t was actually the "woman's bll", whle t was under dscusson. The man prncple of ths act s, to safeguard the chldren's clam for a physcal, mental and socal educaton, and to take over the parents' responsbltes n all cases whenever they cannot or wll not provde the chldren wth such educaton. The act provdes for the establshment of a network of chldrens' welfare-boards all over the country and brngs about a unfcaton of chldrens' welfare work as well as materally a wder care and better protecton. The draftng of ths bll was one of the occasons, when women from all partes joned nterparty-delberatons, when the soldarty of sex broke thru the boundares of party poltcs. By means of nducng ther respectve partes to back ther atttude, they created an unusual unty n Parlament n ths as n some other matters. t s remarkable that the Government was represented durng all these delberatons mostly by women offcals. Very much the same nfluence was exerted by women n brngng about an act makng juvenle courts compulsory and rasng the age of lablty for punshment. Women also took a promnent part n all matters concernng the school system. They lad specal stress on the ntroducton of poltcal scence as part of the ordnary currculum n all schools, and they also urged new regulatons regardng the relgous educaton of chldren. Whle formerly n most parts of the country the father alone had the rght to decde on the chld's relgon, and whle after the aeath of a father hs chld had to be brought up n hs creed even tho durng hs lfe he had agreed to some other arrangement, the new law puts both parents on a footng of perfect equalty. t declares that parents should arrve at an understandng about the relgous educaton of ther chldren and the father s no more enttled to change the chld's denomnaton or to wthhold the chld from relgous nstructon wthout the consent of hs wfe. n case of the death of one of the parents, the other -husband or wfe- decdes alone and s not ted by former agreements. Fght Aganst Venereal Dseases A leadng poston was gven to women n the commttee bearng on questons of populaton, whch deals wth a bll to combat venereal dseases. All women declared unanmously for the abolton of brothels, and tho an understandng has not yet been arrved at n the full sesson of the Rechstag, the matter cannot be much further delayed and t s only a queston of a few months untl the regementaton of prosttuton wll become abolshed and probably a medcal control wll be ntroduced for men and women sufferng of such dseases. The women members have suggested that offcal care-commttees should be ntroduced not n connecton wth the polce, but n connecton wth the health-boards, and that socal workers should take care of all young people who are suspected of mmoralty. Attack ntemperance The same commttee whch has amongst ts members as many women as men, has urged the government to draft a temperance bll, whch has meanwhle been publshed. Asccordng to prelmnary dscussons t cannot be doubted, that h ere agan one of the questons can be traced, n whch women have a very defnte opnon, varyng from that of a great many men, and that they are determned to use ther power. Tho the bll s very far from the prncple of prohbton, t would n any case help to repress bars and publc houses and t would do away wth a great many abuses. n any case the bll contans one chance whch may become the germ-cell from whch a prohbton movement mght gan strength;.e., that no sprt may be sold or served to chldren and young people under sxteen years of age. The serous attack on ntemperance s exclu- (Contnued on page 6)

13 COMNG from any beef-eatng naton, one s at once struck by the scarcty of meat and lack of mlk and other dary products n the det of the Japanese. Proten s suppled largely by fsh, poultry, e~gs and the curd of the soy bean, wth a growng tendency evdent to supplement these wth the beef and mlk of western countres. Fsh T.he lakes and the seas n and around the slands of Japan teem wth a great varety of sea-foods whch are used raw as well as prepared n many delcous ways by all but the very poorest nhabtants. Halbut, swordfsh and whale are the largest knds seen commonly n market and are sold by weght or cut. They do not dffer much from such fsh n the Unted States. Smaller fsh are sold by the pece, and ther varety s amazng. The sea-bream s consdered the fnest Jsh of all, and poor ndeed s the banquet at whch t does not appear. t s tlat and pnk, wears a scared expresson and comes oftenest to the table broled. Occasonally t s stuffed wth the bean curd. f t s used for broth, the head s chosen and the eye n ts gelatnous socket becomes the portwn of the guest of honor. Mackerel s commonly used broled or steamed. Salmon n several varetes, s broled plan wth salt, or basted wth a sauce of soy, sweet wne and sugar. Small eels are fred n rapeseed ol,.drenched wth soy and served on bowls of steamng rce at specal restaurants, both humble and elegant. The balloon-fsh, whose skn s sometmes dred and used as a lantern, s also served at specal restaurants, lghtly boled or steamed and accompaned wth a sweetsh sauce. Sardnes and herrng are dred wth or wthout salt or mld smokng and are best toasted over the convenent charcoal fre n a hbach, the bg brass or chna jardnere of ashes. At least sx knds of small fsh thus dred are to be had even n the poorest nland markets and are broled and are also used for seasonng soups. Bu,t the most used of all dred fsh s the bonto, whch looks for all the world lke a ponted stck c>f wood, and from whch thn shavngs are made wth the household plane to form the bass for the stock used n every sort of cookery. Salt salmon s common and cheapabout fve cent a porton, and there are other salted fshes. The fsh left n the market at the close of busness are made nto a sort of sausage. The bones are removed and the flesh s pounded to a paste n a mortar. t s then shaped nto loaves or hollow stcks wth grooved sdes made by pressng t wth rods, steamed and roasted. Usually the seasonng s salt alone, but sugar and beaten egg whte are sometmes used, and colored dyes, pnk and green appled. t s rather tough, but qute pleasant to eat. Probably the strangest use of fsh would seem to serve t uncooked. but t s most attractve n appearance and delcous as well. t s the prde of the THE OWA HOMEMAKER 9 Proten Foods of the Japanese By SARAH FELD, Kobe College, Kobe, Japan Mss Feld was at one tme an nstructor n Foods and Nutrton at owa State College. She s now teachng n Kobe College and wrtes for us ths nterestng account of one phase of nutrton n Japan. peddlng fshman and of even pretentous shops to slce the!sh paper thn, ple t lke overlappng rose petals on an oddly cornered blue plate, set t off wth a ple of snowy shredded raw turnp or grated horse radsh. Eggs Hens' eggs and often ducks' eggs as well are sold at poultry or dry grocers' snops, along Wth the dred fsh and seaweeds. They are sorted m to ples and prced accordng to sze and age. Most of them, usually the lowest n pnce, are mported from Chna and sell rrom three and a half cents each for bantam szes to lve for real ones. Even the ancent preserved knd wrapped n red clay may. be bought n the Chnatown of any port. Boled hard and pled n coarse salt, eggs are on sale at any far or festval, waysde teahouse or temple or shrne. n the home they are served soft-cooked,n the shell as wth us, but more often as omelet ether plan or combned wth greens or potato. Scrambled wth bts of chcken and seasoned wth soy, a "one dsh meal" s made by spreadng the omelet on a bowl of cooked rce. t s called "parent and chld" and may be had n many varatons of mushrooms and oyster addtons, garnshed wth seaweed or water parsley accordng to the season or localty, at from ffteen to ffty cents the meal. Or the egg may be poached n a soy mxture wthout any addtons and served n the same way, at the restaurant or sent hot to your home. Bean Curd But undoubtedly the most unque proten of the Orent s the to-fu-bean curd - n ts varous forms. n Chna the proten of dfferent varetes of bean s used, but n Japan t seems that only the soy bean s used for ths purpose. t s qute the same soy bean apparently, that has been preached for these several years from Home Economc extenson platforms n the Unted States. t s soaked, ground, boled, straned and fnally the proten precptated wth a strong soluton of magnesum chlorde, or sometmes salt. Occasonally, n country dstrcts, t s made n the home, but the process s a tedous one, and n towns the curd can always be bought at a convenent shop, where t s made fresh three tmes a day, or from the vendors who brng t to the door just when t s tme to prepare a meal. The curd s supposed among Japanese to be very easly dgested, and so s always recommended as food for nvalds and chldren especally, besdes beng n very general nrp.. Recent scentfc nvestgaton has confrmed ths estpate, and ndeed has gone so far as to state that the soy bean s the secr et of the Orent's ablty to lve on so much scanter fare than the Ocdent fnds necessary because of the quantty of water soluble B contaned. Meat and Mlk t seems well to add here some word as to the tendences or the growmg proten consumpton of the Japanese. Sterlzed mlk s now sold n cuptul bottles m every town of any sze, and peddled out on r alway stauon platorms. t s poor n rat and mlk sugar but n proten does not dffer greatly from tne Amencan standard. (::3awamura: Chemstry of l<'oods). The mass of the people cannot attord to buy t at present prces, cents per quart, even H they cared to do so. And wth!jasture as scarce, as t s m a country of rocky hllsdes and bamboo grass there s lttle lkelhood of any decrease n prce. Mlk producton on anythng lke an Amercan scale s car red on only n the northern sland, where there s an excellent agrcultural college and Amercan-traned darymen operatng t and ther own farms. Thetr stock s good and the mlk of excellent qualty. Butter s made for shpment tnruout Japan at about seventy-fve cents a puund. The skm mlk s fed to chckens and to a less extent to swne. Some cheese s made but there s lttle demand for t among the J apanese. There are several tactones whch put out a far grade of sweetened condensed mlk. Beef s mostly mported from Chna, and s of excellent qualty. t s sold at specal shops, at from forty cents per pound for shn to eghty for flet. t s cooked as steak or roast n restaurants, and the large part s consumed there. But there are specal "beef-stew" restaurants (gyu-nabe-ya) where at least as much s eaten. There the rooms-all pr vate-are suppled wth brazers of gas or charcoal and the materals n the stew - raw beef slced thn, onons, bean curd, soy, sugar, "stock" and so on are brought so that the customer may see the stew made, or f he prefers he may make t hmself. The necessary acompanments of rce, tea and salt pckles make a very satsfactory meal. Takng guests to such a place s a favorte way of entertanng, and the stew s only occasonally made at home or on pcncs. Pork s poor, and lttle used except n Chnese cookery whch s done n homes where t s lked or n the Chnese restaurants whch are many n port ctes. The swne thruout most of the country are fed on fsh refuse and has an unpleas ant taste, or at best not a pleasant one. t s cheap- twenty-four cents for chops to forty-eght for tenderlon. Ham and bacon are smoked n a few factores and produce a far artcle at about ffty cents a pound. Mutton s not grown, and s practcally never seen n market. Rabbt, squrrel, even venson and wld boar are to be had n season, but are never seen n large quanttes. The desre for more proten as yet shows tself only n the ncreased consumpton of mlk and beef.

14 0 THE OWA HOMEMA[ER Who's There and Where By HELEN PUTNAM ANNUAL VESHEA A SUCCESS Veshea was truly a success. From the march of the preps to ther bonfre Thursday mornng, untl the fnale of "Yalam" Saturday nght. Hearty cooperaton has been shown by the students of the dffere~t dvsons durng the past three celebratons whch developed gradually from the former ndvdual dvsonal open houses and carnvals. Veshea was orgnally establshed wth the prmary purpose of elmnatng the break n college work caused by fve dvsonal celebratons held on fve dfferent week ends. There s no doubt that Veshea has served ths purpose for whch t was orgnally ntended, and yes, t has done even more, t has passed the expectatons of everyone. The "Mkado" n Agrculture Assembly wth Japanese costumes and settngs n strkng colors, and the dance n the State Gym, led by a twelve pece orchestra furnshed the entertanment of huge crowds Thursday evenng. Thursday afternoon a varsty baseball game was won from Washngton Unversty of St. Lous, but another varsty game was lost to the same school Frday mornng. State and world records were broken n spte of the ran Saturday afternoon when the college under-stars from all over owa met for the state track and feld meet. A large crowd wtnessed the May Fete, "The Wshng Char," whch was staged south of the Campanle Thursday afternoon. Helen Herr, H. Ec. '24 who was chosen May Queen at a prevous co-ed electon was presented the tradtonal cardnal and gold robes by Mrs. Alma Wese McMllan of Esthervlle, owa, who was May Queen n 97. The nght show held Saturday evenng n the State gymnasum was a great drawng card for out of town guests. About 50 men and women appeared n ths annual all-college muscal comedy. Because of the reputaton ganed by "Melody Magc" last year, l( large number n the audence were people from surroundng communtes who had journeyed to Ames for the express purpose of seeng the show. FORMER AMES GRL APPONTED TO GOVERNMENT OFFCE. Orena Bourland, a graduate of owa Unted States bureau of publc health. Mss Bourland took the cvl servce examnaton,and her appontment assgned her as techncal assstant n bacterology n the government offce at Cncnnat, 0., under J. K. Hoskn, offcer n charge of stream polluton for the government. Mss Bourland has been employed snce graduaton n the Purty Bologcal laboratory at Soux Cty under Professor Kennedy, formerly of owa State College; also n the Ft. Dodge Serum company as assstant techncan. ELECTED HOME DEMONSTRATON AGENT N CLAY COUNTY Eve Whtfeld '8 has been elected home demonstraton agent n Clay comty and assumed her new dutes June, succeedng Ruth Englsh '6 who resgned some tme ago. Mss Whtfeld has been teachng home economcs n the hgh school at Storm Lake durng the past year, and before that, taught n southwestern, owa. She wll have her headquarters at Spencer. TEACHNG AT ODEBOLT Gladys Watson H. Ec. '23 was on the campus the week end of June. She wll return to her teachng poston at Odebolt, a., next year. Mss Watson whle attendng owa State College was presdent of Y. W. C. A., as well as a member of Mortar board, Sophomore Councl, and Junor Advsory Board. Florence (Watkns) Johnston '6 s now lvng near Phoenx, Arzona, where her husband s n charge of an 80-acre orange orchard. He s also workng wth an expermental orchard whch wll contan several hundred varetes of fruts and berres. DETTAN N HENRY FORD HOSPTAL Eunce Longworth, H. Ec. '23, s wth the Henry Ford hosptal n Detrot, Mch. ths year. She has the poston of supervsng dettan of the prvate wards. Mss Longworth was at Santa Barbara, Calforna last year where she completed her tranng at the Potter metabolc clnc. FRENCH GRL TO TEACH N WOMAN'S COLLEGE Lucy Larrouy, an exchange student from France, who was graduated from owa State College ths sprng, wll teach French n a woman's college n Florda next year. Prevous to her two years n the ndustral Scence dvson at Ames, she attended school n France. TAKES CHARGE OF UNVERSTY CLUB DNNG ROOM Rose Ncholson '22, after vstng on the campus a few days ths sprng, left for Peora, llnos, to take charge of the Unversty Club Dnng Room. Mss Ncholson has been teachng the past year at Roanoke, llnos. Mss Ruth O'Bren, one of the leadng textle chemsts n the country, and who has been connected wth the chemstry department at owa State College for several years, left June 6 for Washngton, D. C., where she wll do research work n the government laboratores. NEW PH KAPPA NTATES Ph Kappa Ph, natonal scholastc fraternty announces the electon of fve grls from the home economcs dvson. They were Marguerte Conner, Helen Elzabeth Cary, Grace Gray Dewey, Helen Herr, Hazel M. Fullrede. Those chosen from the faculty were: Dean Anna E. Rchardson, Grace Dewey, Elose DavsoTJ md Mary S. Lyle. ENGAGEMENT ANNOUNCED The engagement of Mldred Sears '8 and LeRoy Cromwell '8, both of Omaha, has been announced. Mr. Cromwell s employed by Douglas county as a hghway engneer wth headquarters n Omaha. ANNA GERTRUDE RGGS MARRED Mss Anna Gertrude Rggs, a graduate of 920, was marred on June 2 to Mr. W. M. Vernon at her home n Muscatne, owa. Mrs. Vernon has been for the past year an nstructor n Foods n the Home Economcs Dvson of owa State College. Mr. Vernon s an nstructor n Poultry Husbandry. They are now at home at the Cranford Apartments, Ames, owa. rene Haynes '23 has been teachng at Oskaloosa durng the past year..she has had charge of the costum-es for the dramatc work, and planned all the cos tumes for the May Fete there. The frst three przes n the Health Play Contest, conducted by the owa Creamery Assocaton, were awarded Ames senors. The frst prze went to Eveleth Peterson, the second to Velma Crag and the thrd to Ethel Rayness. "The Purple Knght," wrtten by Ethel Rayness, wll be presented at the owa State Far. Annette Adams, student representatve from. the owa State College W.A.A., and Mss Matlda Shelby, nstructor n Physcal Educaton, attended the Natonal Athletc Conference for Amercan College Women n Berkeley, Calforna, Aprl -8. Two hundred grls, repre sentng ffty-seven schools, were present at the conference. On Aprl 6th, two hundred brghtly colored Japanese parasols, carred by as many senor grls of owa State College, appeared upon the campus. The grls met on Central steps at 7 o'clock and sang as classes gathered. We may recognze the senor grls of Home Economcs and ndustral Scence by ther parasols as we recognze the senor Agrcultural students by ther canes and the Cvl Engneers by ther khak jackets. t s hoped that ths wll become a custom n future years.

15 THE low A HOMEMAKER "A Magazne For Homemakers From a Homemakers' School" VOL. V JUNE-JULY, 924 No. 3-4 Publshed by the Home Economcs Students of owa State College, Ames, owa. Prce, $.50 per year. Advertsng rates on applcaton Entered as second-class matter at th!l post offce, Ames, owa PUBLCATON BOARD-Dean Anna E. Rchardson, Prof. F. W. Beckman, Mss Florence Busse, Josephne Wyle, Jeannette Beyer, Reva Perce, Merce Carley. EDTORAL STAFF-Gertrude Murray, Edtor; Edna Arm strong, Assocate Edtor; Art Edtor, Mare Rayness. Elzabeth Peterson, Vola Jammer, Grace Hedbreder, Barbara Dewell, Helen Brennan, Edna Carlson, Edna Armstrong, Rhea Fern Shultz, Jeannette Beyer, Katherne Holden, Beulah Rogers, Agnes Sorenson, Evelyn Smth. BUSNESS STAFF-Reva Perce, Manager; Agnes Noble, Luclle Brckner, Dorothy Smth, Katherne Schwarz, Mable Grmes, Helen Beymer, Beulah Swhart, Harret Parker, Paulne Peacock, Gertrude McArthur, Katherne McCarney, Alce Bowe, Dorothy Olson. CRCULATON STAFF-Merce Carley, Manager; Mare Plath, Lucle Barta, Mldred Krebs, Maran Wlson, Ona Angell, Myrtle K err, Lura Faber, Georga Rae Easter, Mary Hammarstrom, Geneveve Wdner, Esther Clark, Julette Wyle, Sarah Dolan, Myrtle Westenberg, Gladys Zsmer, Ethel Butcher, Helen Beymer, Myrne Hendry, Maron Mller, Emma Ffe, Ruth Grmes, Gladys Ramey, Onca Prall, lene Hackett, Edythe Morgan, Laura Bubltz. For the new cover whch appears on ths month's magazne, we are ndebted to Rhea Ferne Schultz. We wsh to take ths opportunty to thank her for her nterest, tme and work. We wsh also to express our apprecaton for the attractve covers submtted by Bernadne Bundy, Harret Allen and Verna Perce. The nterest shown n ths work stmulates better products and s a great satsfacton to us. SEE US AT THE FAR Don't fal to vst the Homemaker at the owa State Far. We wll have a booth where you can get acquanted wth the magazne and ncdentally wth us. Come and tell us what you would lke to see the Homemaker be and do. THE VALUE OF AN EDUCATON June has passed and wth t commencement! Hundreds, yes thousands of boys and grls, men and women have fnshed wth all the schoolng whch they wll ever have. As they look back upon ther educaton, what wll be ther reacton ~ t s an accepted fact that our experences appear more pleasant vewed n the past. These graduates wll forget the trfles and see only the best and bggest thngs of the tme spent n school. But wll they consded those years as some of the fullest and happest years of ther lves What s our educaton worth to us? Not n a mercenary way, but n lastng joy and satsfacton should ts value be reckoned. Banks may fal, bonds and land may deterorate n value, but an educaton we may keep forever, and mprove. True, t can, thru lack of use, become nert. The purpose of educaton now s sad to teach not only facts, but sources of nformaton. f such s the case, our educaton need never cease. We may go gradually on, mprovng our knowledge n our own lne of work and n other felds. There s much more we mght consder-the culture, the pose, the broadenng of mnd and pont of vew- THE OWA HOMEMAKER these and much more are the products of an educaton, the result of tme spent n school. These thngs come wth knowledge of facts. Shall we not then say, "Our educaton's value s nestmable'' 7 VACATON? Hot weather brngs vacaton or at least a desre for t. When thoughts of vacaton are accompaned by plans of lake or mountan trps t seems very real and a rest assured. But when there s no plan for leavng home and apparently no end to the pressng dutes there, then the summer stretches out ntermnably. Could not some ngenuous mnd plan a vacaton to be enjoyed at home The famly loves pcncs. Then gve them pcncsoften-served on paper dshes. A supper of sandwches, ced tea, lemonade or m).k, and frut served on the porch or underneath the trees s apprecated much more by all the famly than a warm meal of meat and vegetables.. They're glad to see mother cool and comfortable, too, and to know that after supper no one wll have to go nto the hot ktchen to wash the dshes. Smple, easly prepared meals may be well balanced and nutrtous as well.,, f the washng and ronng are done at home, make these tasks as smple as possble. Towels and sheets, dred on stll days, need not be roned. No one wll object, even f you don't consder ths the best form of housekeepng. f the chldren understand they may be more careful of ther clothng to keep t clean as long as possble. Crepe clothng, used whenever possble, means a proportonate decrease n amount of ronng necessary. Oh, there are endless ways of vacatonng at home. An occasonal ''slump'' n the performance of household dutes wll not annoy or nconvenence anyone. Try t on your famly! OWA HOMEMAKER AND BRTHDAY PARTY On Wednesday evenng, May 28th, the owa Homemaker celebrated ts thrd brthday wth a dnner n the Home Economcs Tea Room. From all appearances t mght well be thought that the chld s a healthy, thrvng youngster for more than ffty people were present at the dnner. These were representatves of all three staffs, edtoral, crculaton and busness and nterested faculty members. An nterestng feature of the dnner was place cards of the names set n type. Mss Florence E. Busse, who has helped and been so wllng to help snce our magazne was frst establshed served as toastmstress, cleverly ntroducng Dean Anna E. Rchardson, Prof. F. W. Beckman and the new and retrng edtors, busness managers and crculaton managers. Mss Busse closed the program wth the followng orgnal poem : TO THE HOMEMAKER Fond revere of grls Who longed to share wth those at home, nspratons learned from happy books And of the kettle's bubblng secret. Or wth those who lke they n nearby halls, Or n dstant lands, Joyed n the search for glorous truth. Favored are you who see the vsta clear And dedcate the store of early years of buldng strong The great foundaton of the home. -Florence E. Busse.

16 2 THE OWA HOMEMAKER ~ LLBtft\L ' QU~~TON.An. VTAMNS N CABBAGE Are the vtamns n cabbage destroyed by cookng? The vtamns of cabbage are only partally destroyed by ordnary cookng. Cabbage should be cooked for only a short tme, n a small amount of water, because the vtamns do dssolve out n water. SALAD DRESSNG RECPES Would you please publsh good recpes for boled dressnd a nd thousand sland dressng? Boled Dressng Recpe 2 egg yolks 4 C. lemon juce lh t. salt lh T. sugar 2 T. butter % C. mlk T. flour Beat the egg yolks n the nner porton of a double boler. Add the salt, sugar, flour and str untl well blended. Then add the mlk, lemon juce and butter. Cook untl the mxture begns to thcken, strrng constantly. Remove from heat and cool at once. Thousand sland Dressng 4 T. mayonnase dressng 4 T. whpped cream T. pmento T. lemon juce T chves hard-cooked egg Cut the pmento and chves nto very fne peces. Press the egg yolk thru a seve and fold ths wth the remanng ngredents nto the mayonnase dressng. SODA N GNGERBREAD Should soda be added to the lqud or dry ngredents n g ngerbread? Soda should be added to the dry ngredents n gngerbread because the carbon doxde whch causes the mxture to rse s lberated when the soda becomes most. f the soda s added to the lqud ngredents most of the carbon doxde has escaped before the cake r eaches the oven. USE OF ALUMNUM COOKNG VESSELS s the use of alumnum cookng utensls harmful to the health? have notced that all alkalne substances cause the alumnum t o tur n dark and then f acd substsn ces are cooked n the same kettle they turn the kettle brght wthout notceable change n t h e color of the food. The use of alumnum cookng vessels for culnary purposes s not attended by any rsk to the health of the consumers of food cooked theren. QUESTONS? f you have some queston on homemakng whch you wsh answered do not hestate to send t to the Eternal Queston Edtor, owa Homemaker, before the twenteth of the month n whch you wsh that queston answered. Ths page s for you-use t. REMOVNG SLVER BETWEEN COURSES Should unused slver be removed from the tsble at the end of a course? All unused slver belongng to t he course should be removed. Everythng pertanng to one course should be removed before the next course s served. CHNA AND PORCELAN Wha t s t he dfference between chna and porcelan? The terms "chna" and "porcelan" are used nterchaneably, both m eanng the same-a transparent substance made of clay whch has been fred to hgh temperature, glazed and fred agan. GARNSHES FOR SALAD What, besde lettuce, wll m ake a satsfactory garnsh for a salad? Lettuce, of course, s the garnsh most frequently used to serve under the salad. Curled celery, parsley, nasturtum and grape leaves are also used n garnshng salads. Other attractve garnshes are: hard-cooked eggs; radshes; stuffed olves slced crosswse; canned Spansh peppers; shredded green peppers. All of these latter must be used judcously. Some ponts ponts to remember n menu plannng:. Do not r epeat the same flavor twce n n a meal. 2. Do not have several strong-flavored foods n a meal. One s enough. 3. Do not have all dry or all most foods n a meal. 4. Avod usng all hot foods or all cold foods. 5. Foods should not be all acd or all sweet. 6. Hghly seasoned foods should be used sparngly. 7. t s wse not to serve at one meal more than one food whch s dffcult to dgest. FLLNG GLASSES AT THE TABLE What s the correct way to fll a glass at the table? n fllng a glass do not lft t from the table. f th e table s crowded the glass may be drawn to the edge of the table to be flled. Take hold of the glass well down toward the bottom. Use a napkn to catch the drp. EFFECTVE CAKE DECORATON The fne art of cake decoraton s not as complex as one mght thnk. t s unnecessary to call n a French chef when attractve cakes are desred but t s possble for you to turn your common place cakes nto fary creatons decked wth all the season's flowers. The requred artcle s a pastry tube. The wholesale prce at the present tme s about $2.25. Wth the ad of a smple ornamentng syrnge and a small collecton of var~shaped tubes any housewfe can add that ndvdual touch whch s so effectve on cakes for brdge, tea, or luncheon. Gay color notes may be successfully carred out n feature partes durng the year. Tny red hearts on small whte cakes make a most attractve decoraton for the Valentne party as do green shamrocks n featurng St. Patrck's day. Hallowe'en would not be tself wthout the tradtonal pumpkn, and how easy t s wth the ad of the pastry tubes to brng ths note nto the menu. Red holly berres and greens for Chrstmas the usual cherry for Washngton's brth day and so on through the year 's program of events, we may rely upon ths smple devce to help us make our partes most orgnal and colorful. There are many decoratve cake frostngs but the one found to be the most successful s the followng : cup powdered sugar. 3 or 4 tbsp. creamed butter Flavorng and colorng Cold water to make consstency whch when cut wth a slver knfe wll not adhere. The followng precautons should be observed to obtan the.best results: Amount of ngredents should be vared accordng to the amount of frostng needed. t s necessary to thoroughly sft the powdered sugar, as hard lumps wll not go through the pastry tube. Str the mxture untl the ngredents are very thoroughly mxed. Add colorng one drop at a tme, makng sure that t s evenly blended wth the frostng.

17 Natonal Story Contest By GRACE V. ORA Y RECENTLY Dean Anna E. Rchardson, dean of the home economcs dvson of owa State College, spent a day n Ch cago helpng to select the wnners n the natonal meat story contest. The other three judges were Dr. Louse Stanley, chef of the Bureau of Home Economcs, Unted States Department of Agrculture, Mss Mare Sellers, Home Bureau Edtor of Pctoral Revew Magazne and Dr. Katherne Blunt, charman of Home Ec anomes Department, Unversty of Ch cago. For the past three months, more than,000 hgh school grls representng every state n the Unon and the Dstrct of Columba have been workng dlgently n the preparaton of stores on meat, each wth the hope that her effort mght carry off one of the cash przes offered by the Natonal Lve Stock and Meat Board of Chcago. have made menton of the fact that the entry lst of the contest consttuted more than,000 hgh school grls, but that s not all. The boys wer e r epresented too, ths representaton comng from Crockett, Calforna, where three young men matched ther lterary ablty and knowledge of home economcs aganst ths great throng of contestants of the farer sex. And another nterestng fact n connecton wth th ese boys s that after ther stores h~d been delayed untl almost the eleventh hour for some reason, they pressed thp- aeroplane m otl nto servce and a pl:me from the west landed ther stores n the Chcago offce of the board wth tme to spare before the closng of competton. The Natonal Meat Story Contest was launched by the Natonal Lve Stock and Meat Board as a part of the board's nat;on-wde educatonal program on meat and was devsed to furnsh an ncentve to hgh school students of home economcs for a more thoro study n that feld. That t has accomplshed ts a'm there s no doubt, f scores of letters receved from hgh school home economcs nstructors are taken nto consderaton. These nstructors are unanmous n ther convcton that the contest has been of unmeasured beneft to the P.;rls n ther classes even tho these grls were not successful n wnnng any of the przes. The splendd co-operaton gven by Home Economcs nstructors n all parts of the country was more than gratfyng. Ths co-operaton aded greatly n the success of the contest. The judges, after careful consderaton, proclamed Pearl Graves, a sophomore n the Unon hgh school, at Lemoore, Calforna, the "Natonal Champon." The wnnng story was wrtten on the subject, "Meat and How Cook t." That you m <tv understand fully the educatonal value of these sto.res comng from the pens of hgh school students, four of the most common subjects upon whch they wrote may be cted. These subjects were: "Meat and How Cook t," "Meat as a Health Food," "Meat as an Economcal Food," and "Meat Our Basc Food." A cook book s to be compled by the Natonal Lve Stock and Meat Board from the best practcal recpes submtted. The board stands ready to gve ths cook book ful! natonal dstrbuton to schools, home makers and ah other nsttutons and ndvduals desrng t. THE OWA HOMEMAKER WATSON'S VARETY STORE t- PCNC SUPPLES Spoons, Forks, Plates, Cups, ~ Napkns, Wax Paper, at f Watson Varety Store l,_.,_,,_,,_,_,,_,,_.,_,,_,,_,_,,_,_,.. y r. Drugs, School Supples, Jewel-. f ry, Watch Reparng CHAMPLN DRUG!! Campustown. t Home-Made Candes Repar Now! Salted Nuts and Bunte's Fancy j : j Party Candes are our j ~~ Try our Servce! ~ Specaltes. f M. G. MADSON CO. j HOWARD ADAMS f Phone 00 j Ames, owa j t + -~~ Make YOUR HOME wth 't p,.~e:~:~~:~ Vtmlte Enamel and Varnshes. LOWRY & THES Sellng Agents 27 Man, Ames '!"_,_,._,_,_.,_,_,_,_,_,_,_,_, MARGUERTE BEAUTY t SHO:E»PE. Open through summer school.. SHAMPOOS MARCELLS t HAR BOBBNG -.~ ~_:_~.--J t nl J LADES SUTS TO MEASURE j Lades' and Men's Suts =' : Pressed and Cleaned MARTN'S COLLEGE DRESS : CLUB f J Campustown Ames, owa j : Phone 2 j f 258 Lncoln Way FOUNTAN PENS PARKER WATERMAN SHEAFFER l l CONKLN WAHL L. C. TALLMAN ~~~ JEWELER., 236 Man St. +~ l l SHOES FOR STYLE FT SERVCE ~lmlr.f~.~! BOONE. OWA. j J..,_,_,,_,,_,_,+

18 4 THE OWA HOMEMAKER Bts About Cheese By KATHERNE HOLDEN HE much-talked-of green cheese of the moon has not yet been tested for t's qualty and flavor, but students n the expermental cookery classes have done all sorts of nterestng thngs wth every other knd of cheese wth results that may prove helpful to cheese-lovng cooks_ Preparaton of cottage cheese, a product often made at home, from left-over sour mlk, was the frst experment. The object of the tests was to determne the best method of heatng the mlk to precptate the curd. Results proved that drect bolng over the fre made a very tough,strngy product. Heatng n the double boler to a temperature of degrees Centgrade made a curd of good flavor whch was not strngy, but was not very tender_ A good cottage cheese was made by dranng the sour mlk n cheese cloth over nght, but ths was of course, a long process. The best product was obtaned by addng an equal quantty of hot water to the sour mlk and dranng the mxture through cheese cloth. Cheddar cheese was also subjected to experments wth h eat. Three samples of cheese were used. One was heated drectly over the fre, one n the double boler, and the thrd heated wth mlk n the double boler. n every case the cheese was found to melt at 69 de~rees Centgrade. Above that t mmedately hecame tough and strngy. and wth contnued heatng was unusable. Don't you just love Welsh Rarebt, and don't you often wsh you knew how to combne everythng to get just the rght result? t seems to be a deep. dark mysterv to manv people. who blame ther falures on luck, or the cheese, rather th~n ther method of procedure. Three methods were used n the class experments.. n the frst, to a medum whte sauce. the grated cheese was adcled. Ths gave a smooth. well-blended product of good flrvor. Another methocl whch nroved dffcult. but whch gave an excellent rarebt WRS one n whch a custard was made of the egl!: :md mlk, to whch the cheese was added. Results of the thrd methoo were vared. Some wer9 thn. some curdled. and others were very e-oot. n ths case. to the mlk n the rlonhle boler WRR adrled the cheese. untl t hegan to melt. The beaten egg was Pdrlecl to ths mxture and heated untl thck. From all these t appea.red that t!u hert method of makng Welsh Rar r>ht was Rlso the smplest-addng chees:> to the plan whte sauce. Cannng and ts Bacter~ ology (Contnued from page ) f the food s left for several hours be fore eatng. Very specfc drectons for cannng may be secured so easly and the necessary precautons for examnng a canned food are so thoroly based upon common sense that we should be able to control the dangers whch have been much overdrawn. Cases of food posonng are really rare ndeed and much of the rantng aganst home cannng s probably propaganda. Canned foods are an mportant part of our det and should be eaten, but dscreton must be used n selecton here as well as n fresh foods. Can, but can carefully. Do not can food whch s not fresh enough for the table and do not use canned food about whch there s a doubt. Drectons concernng tme and method of processng should be followed carefully. These methods have been worked out carefully and errors elmnated. Much of the hgh cost of lvng may be elmnated f cannng s practced wth proper precautons and the menu s ce; tanly more attractve where there S varety. Salads and Sandwches (Contnued from page 3) Cream cheese, chopped nuts and salad dressng. Cream cheese, nuts and chopped green peppers. Cottage cheese may be used nstead of cream cheese. Pmento, nuts and cottage cheese wth salad dressng. Lettuce, ground nuts and salad dressng. Lettuce wth salad dressng. Dced cooked green vegetables wth salad dressng. Slced onons wth seasonngs. Lettuce cucumber and tomato, seasoned wth salad dressng. nterestng and unusual sandwches may be made n the followng ways: Rbbon Sandwches. Cut whte.and graham bread n one-fourth nch slces, havng four slces of whte and three of graham. Spread two slces of whte bread and all the graham bread on both sdes wth creamed butter. Spread remanng two peces of whte bread on one sde. Begnnng wth the whte slce (buttered on but one sde) ple n seven layers,. alternatng bread, and have second slce of whte bread (unbuttered on one sde) on top. Wrap n cheesecloth and press Release long-mprsoned bones and muscles. Get refreshng crculaton from the ground up. Wear the ORGNAL "natural lne" flexble arch Health ShQes BAUGE & SON Shoes that Satsfy AMES OWA G ROUND RPPER WALKNG SHOES r _.~-~ t = BRLLANT MODES FOR THE SUMMER GRL OF 924 Fashon desgners have been most gracous to the women folk ths sea! son, creatng modes partcularly s more lovely than the other, the adapted to slender, lthe lnes. One varaton of types playng an m- portant part. Only upon seeng ths _.. wondrous showng of summer apparel can you satsfy yourself how th",,,, : fashonably and economcally you can apparel yourself for summer at j YOUNKER BROTHERS Des Mones, owa! Far Superor to Any Other Coffee More Economcal, Too, Than Cheapet Coffees-Says Ths User of Chocolate Cream Coffee Forest Cty, a. (Specal)-" can truly say that Chocolate Cre~ Coffee s the best have ever used, advses Mrs. Lous H. Nyhus. " do not call t expensve coffee because one pound goes as far as V. pounds of any o~her coffee, and t does not leave a btter taste n your mouth as do so many cheaper coffees. "The package-wth the sx ~als of paraffn- s very fne.f'?r keel?mg the coffee n perfect condton. Sx of us drnk ths coffee and the men folks always ask for more.". You, too, wll fnd t s economy to buy the best coffee. Ask your grocer for WESTERN GROCER COMPANY

19 under a lght weght. Put on ce and keep untl ready to serve. Cut n onefourth nch slces for servng, then cut n halves crosswse. Butter may be colored to carry out the color scheme desred. Sandwch Loaf. Cut slces lengthwse of the loaf of bread, one nch thck. Trm to have all the same sze. Place thn slces of crsp cucumber, tomatoes and green pepper on one of the layers. Add thck mayonnase dressng. Place on top of ths another pece of bread and cover wth the vegetables and mayonnase, as done before. On top of ths place stll another pece of bread and cover agan wth vegetables. Pour on enough mayon nase to cover the entre loaf. Garnsh wth the vegetables and serve at the table. Mosac Sandwches. Cut three slces each of whte and graham bread one-half nch n thckness. Spread a slce of whte bread wth creamed butter and place a slce of graham on t; spread ths wth creamed butter and place on t a slce of whte bread; repeat ths process begnnng wth a slce of graham. ' Put both slces n a cool place under a lght weght. When butter has become frm trm each ple evenly and cut each pl~ n three one-half nch slces. Spread these wth butter and put together n such a way that a whte block wll alternate wth a graham one. Place agan n a cool place, and when butter s set, cut n thn slces for servng. The sandwch has the appearance of a checker board. The Food Wth the Flowers' Flavor (Contnued from page 5)?uts and hot breads as salad dressng S to salad. t bears the same r elatonshp to waffles and grddle cakes. Honey s not much more expensve than molasses and maple syrup when purchased on the market, and t should be cheaper when produced by ones own bees. Honey when t becomes cold wll often granulate. Ths s a sgn of pure honey for only as such wll t granulate. t may be changed back to syrup by heatng. The temperature must not be too hgh as the flavor of the honey may be njured n t~s way. Granulated honey, however, has ts use and can be made nto a very delcous fllng for layer caes. Use one part of honey to two parts of crushed frut and mx together. Ths may be spread on the cake or served wth shortcake. Honey may be substtuted n almost all cases for sugar, but t s well to use especally tested honey recpes f such are at hand. Once Upon a Tme (Contnued from page 6) smple, brought about by repetton or by modulaton of the voce; but for the older chld there may be a number of events leadng toward the clmax.. Clmax "knots the thread of the narratve'' and makes the whole a complete pcture. Story tellng wll be a joy to the mother or "bg sster" of the neghborhood who wll choose from the long lst of good stores and lve them over many tmes. Stores that chldren lke cannot be told too often; they lke to hear the same THE OWA HOMEMACJJR 5 story even after they know every word by heart. There s satsfacton n gvng lttle chldren stores upon whch they can buld ther dreams n the bg story book of lfe. Pleasant, Practcal Porches (Contnued from page 7) the porch on a summer evenng f they are "btten-up" by mosqutoes. Porch curtans of splt bamboo or awnng cloth can be purchased (or awnng cloth curtans can be made at home) whch can be rased and lowered by means of cords or pulleys and whch are very satsfactory n shuttng out both sun and ran. f the porch s glassed n, gathered shades of tnted fabrcs or draw curtans of sunfast slks wll shut out the sun on a hot afternoon. But over half of the charm of the porch s due to vnes and flowers. These add the fnshng touches. Clmbng roses, honeysuckles, mornng glores, moonflowers or vnes form a charmng coverng for the porch. Rose bushes and hollyhocks are especally sutable for use wth the Colonal porch. Porch boxes n whch can be planted one's favorte flowers are an addton to the porch as well as affordng protecton from the glances of passersby. Hangng baskets help to overcome the crudty of the house exteror as a background. The vew from the porch should be as attractve as possble. When a garden off the porch s not practcal, a smooth, green well-kept lawn wll be a welcome sght. But after all, beauty, durablty and comfort are the three mportant essentals to consder n furnshng the summer porch. Make t a place where one may rest, entertan, eat or even sleep. On warm evenngs t s the settng for pleasan conversatons and s.a delghtful place to spend a lesure afternoon wth a book. The porch should be the summer lvng room Watches! Damonds C. W. Dudgeon JEWELER Ames Jowa.f Everybody Wants Hs Glasses Rght and Wants Them Promptly The POWER of the Lens MUST be l. rght. No care s too great; no trouble too much; no test too se vere to nsure the correctness of J our lenses. Examnng eyes and fttng lenses to them s our bus uess. DR. F. E. ROBNSON Exclusve Optometrst Over the Gft Shop Ames, owa r t l! f REMAMBRABCES of OWA STATE COLLEGE BLANKETS PENNANTS FELT PLLOWS LEATHER PLLOWS and SOUVENR PAPER KNVES, SPOONS, Etc. We wll gladly show you. STUDENT SUPPLY STORE South of Campus + - l-ll-ll--tl-ll--tll---t-j-tll-ttl-ll-t---m-tll-tll-tll-tll-tll-tll-tll-tlt-+ f

20 6 THE OWA HOMEMAKER Homemaker As Ctzen (Contnued from page 8) svely due to the women members, and t s from them that reforms are to be expected. Amongst the problems whch have already been settled n the nterest of women and wth ther support s the maternty-beneft-act, whch grants an allowance to all workng women and all women of small means for ten weeks at the tme of confnement, and of another grant for a perod of twelve weeks n case they nurse ther chld. Equalty of Women Offcals Wth gr eat emphass the women members protested aganst the tendency to dsmss for reasons of economy women state offcals, especally n the post offce. They are of opnon that no dfference should be made between the sexes n ths respect, as women depend upon ther earnngs just as much as men. Another matter bearng on the poston of women offcals has been dscussed varous tmes, but t dd not unte women from all partes n the same atttude. t concerned the queston f llgtmate motherhood should be consdered a reason for dsmssal of women offcals. n spte of the opposton of some of the assocatons of women post-offcals and women teachers t was decded, that the fact should not be consdered a suffcent reason for dscplnary dsmssals. Ths s due to the passonate atttude of the. socalst-women and of those who stand up for perfect equalty of both sexes and who are convnced that a man has never been a nd wll never be dsmssed on account of beng father to an llegtmate chld. No settlement has been attaned up tll now regardng the natonalty of marred women, tho here agan the women members have been very actve. They clam that German women who are marred to foregners may decde whether they wsh to retan ther natonalty or whether they would rather acqure ther husband's natonalty. t need hardly be mentoned that women have taken part n all sorts of parlamentary work, dealt wth all questons and that they gave ther specal nterest to all matters of socal work and socal poltcs. Ther man work has of course been acheved wthn the parlamentary commttees, as s equally the case wth men. There the real work s done, and ther opnon was always accepted wth much consderaton. n fact, all partes have rather a tendency to push ther women to the front and to sh ow them off, and women are so much at home n Parlament, that t seems strange and queer to German people to hear foregners express the wsh to see women sttng n the Rechstag. Has women's poltcal work made lfe better and easer and has t made them happer? Certanly German women have r ealzed that suffrage s not so much a rght as a responsblty, that for them t means to share n a new sense the burdens, the dstress and anxety, whch the German naton has to endure. Yet, n spte of everythng, lfe s better n one way, at least for all who beleve n democracy and who have socal deals ~~~~-~~+ :! SS tes l Beautfulcases, em- J l ture- correct n J coor- rch n per- : fume. 75c- $.50 f $.75 - $z.zs f Reflls n dall szes 25can soc,-."jplp,o'g]lplfplfppw.ffln?'fpl..0..0j,oj.0. 0.u., JUDSCH BROS. l Drug Store + _.._.,_., r _.._,_,_,_,_,_._ THE low A HOMEMAKER.~.!!... Magazne for Homemakers from a Homemakers School No nformaton prnted that does not have the stamp of approval from persons experenced n that partcular lne. ~~ f you can say "t Came from the Homemaker" both you and your frends know t s the latest and best n homemakng news. J Show ths copy to your frends, and have them fll m the slp below for f! ther subscrpton. j l bossed and pol- shed. Sngle and JJ t double styles. Powder and rouge pats are fne n tex- ~~- 'l'he owa Homemaker, Ames, owa. Please enter my subscrpton t.o your publcaton for Three years, $3.50; Two years, $2.50; One :::,~ Route oc St,eet... l ~===-===--==--=--==~ f J, _,