Food Club Manual - Open PRAIRIE

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Cooperative Extension Circulars: 1917-1950
SDSU Extension
8-1924
Food Club Manual
Susan Z. Wilder
Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ
Recommended Citation
Wilder, Susan Z., "Food Club Manual" (1924). Cooperative Extension Circulars: 1917-1950. Paper 213.
http://openprairie.sdstate.edu/extension_circ/213
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EXTENSION CIRCULAR NO. 214
FOOD CLUB MANUAL
BY
S U S A N Z. W I L D E R
EXTENSION SPECIALIST IN FOODS AND NUTRITION
Third Year
"TO MAKE THE
BEST BETTER''
Extension Service
South Dakota State College
W. F. Kumlien, Director
· �
Issued in furtherance of Acts of Congress, May 8 and June 30, 1914
Gir·ls' Club
Extension Circular No. 104
THE HEALTH G/u.1E
by
Uary A, Dolve
Extension Spcci?.list in F'::>ods-Nutrition .
••
1
2
He:::. l th f�r Boc�uty
4
Honlth for Fun
3
,,
.
Health for H2.ppL;.1os s
5
Hco.lth fOr Cocfort
Hoo.1th for Succ oss
ll
{)) rl�;r1
,-,
.
-' ,.
\ \//-
1::-1
.:�"
\ · ( cetn h2.vo ;;.ll these
by plciyins the Hoetlth Gm.10
... ___ -·-- �- - · .... - ---··--·---- -- ------- -----· .--·- -·--., ------------------- ---------------.....
.....
.....
.
,
Extcn�ion V::>rk in 13riculturc ru1d H�ma Ec::>nomics, B. F. Kumlicn,
C�opor�tivc
·
Director, Distributed in furthcra.ncc '.)f :1.cts · f Cone;ress
�f M2.y 8 2nd Juno 30, 1914.
----
- 2 THE HEALTH GAME
Every eirl is interested. in being as e�od lookinG as possible. The
foundati�n·of real beauty is He�lth. It is tho �irl with rosy·cheeks, lus.trous hair, sparklin8 eyes, a cle3r complexion, a g�od posture, and full of
liie that is attractive. These. marks of beauty are within the reach of every
girl if she will tak� the necessary effort to get into the Henlth Gama and
play it· consistently. Health is the necessary foundation for beauty that is
to last. Dhile you are girls is the time to de�elop the 80od complexion and
figure you love ·to see at thirty-five and fifty.
ractive.
Rules of the Health Game, and v1hy playing the games makes you attl.
A F'ULL BATH OFTENEn TH.:\.N ONCE A
10EEK •·
The skin to be healthy
must be kept clean. In the skin are
por�s through which waste matter must
be removed, otherwise the pores \vill
become c bgged and G rnuddy looking
coiaplexion will result in times 'The
waste if left on the skin 5ives rise
to an ador which is very offensive
t:JJ a cleanly person. "Just a cotton
�ash cloth can keep you looking
finer than silk
A Good Complexion Due
To a Healthy 3kin
11•
22.
BRUSHI!�G THE TEETH
NothinE adds to your beauty
mord th�n white, clean looking teeth.
The cleaner the teeth the finer the
smile. The pc..rticles of food left
on the t�eth should be removed be­
cause it ui H c2.use decay. Tho best
way to be sure of BDOd teeth is to
take cnre of them today.
Clean Your Teeth
Every Ni�ht
Every Morning
After each meal if possible
3.
S'LEEPING LOi',G HOURS WITH \"!IND GVJS
OPEN.
"Ten hours sleep for Sweet
Only durine; sleep can the
Sixteon!
body get toruplete rest, This is
necessary so thnt the body can erow
and keep in repnir. Oxycen from the
nir is needed in the grm-1inp; and
ropair processes. Only fresh air
conto.ins enoue;h ·Jf it,
Open win­
dows at night ar� necessary far a
Sleopine; Bo2..uty".
lt
Plenty of fresh air nnd, sleep
11
- 3 Dr� Vo�d says y1u nsGd this much sleep
Av.e. Hour's
10-12
12-lt±
14-16
16-18
_1. 8 ··-
4.
{iilk Le;:::.ds
of Sleep
11
10!
10
·�
9l
9
DRINKING �HLK.
NO TE.,� OR COli'FEE.
�In milk yJu'll find the spirit of
sweet sixteen". While y:)u uro e;rJwing
Y8U must supply the b�dy uith the ritht
kind ,Jf bui ldinp; ancl re pair mat oriul.
M2..tcri:-'.ls for repair must �.lso be su:p,­
plicd :::.ftor r.:c ;ire grown. Bilk c �nt;1i11s
E1:Jr--:: lime for s·.:myid white t0Gth and bones
th�tn '.:..ny 0ther f�:id. :::r y1u want ·go�d
lc8ki�� teeth use at le2st u pint, better
n qu�rt Jf �ilk a d�y t0 pravidc the ncc­
oss�ry line.· The same is true of straight
str8DB b��es, whic� vill affect y)ur cir­
l'io.se D.nd fiL;uro. nilk also supplios Vit­
ctmj.:ns i'sr h32..lth :.rnd r.;r::ivrth. Ihlk is
2.ls·J ::: gJ::;d muscle building fJ:,d nnd has
f:::t fJr hent Clnrl cn�r�y. Milk is tho
r::. Jst pcrf cct food.
P:-o f. H.J.ppy s::1ys
"Milk uil 1 co.rry y )U I'nE1 hie;h-clnir
thrc,u�)1 M�h sct1C''Jl t'J hir.;h pL1ccs" ,.
CJffeo and tea sh�uld n�t be use� by
y'.)unc; f Jlks bcc2.usc it 8.cts c-.s o.. stinul:::nt 2nd t�.kos 2.\'.JO.Y tln o.ppctito f Jr
fJJds �hich thay need.
5.
B_·�TING SOME VEG;�r1i/.BLES .\ND FRtJIT
EVE�Y D}...Y.
?".)r rosy chcol:s y:.iu must
havo f3;'.) )cl red bL;Jd". It is
noccssnry tJ koop tho body sup­
pliod �ith all the ir�n it needs.
It is thG irJn th:::t sivcs the
olaod it's rocl. c:-lJr i:.HlC� cn:1blcs
it t: d'.J it's y;:::irk. F:cuit and
vccct�blcs supply irJn, especially
�rccns. 1n c2sy �QY to rcmorabor
G�mc Jf tho bost ir1n fc ds is tJ
think Jf th0 rroon colJr rep­
rcsvntinz irJn, as pinach, beet'
t�ps, o.lsJ do.rk frv.its·such :1.s
prunes, r2.is ins. "J.:::::rt [?TO ens t J
ro,·.ch tho pink '.'-'I c AHli ti:m".
Vcsctc.blo:=; o.rc l�ich j.n :/cher min­
or�ls, besides ir�n thct are
11
,.
0
To Keep y�u Fcclin�
G'.'Y,d
- 4 needed by the b od y . Frui t s and vegetables a l s o c nnta i n substance s that �et
as a c l eans ine; ns;c nt in the int e st ine s , ThE r e fs n.n o ld s ayin� " S pinach is
t he br o ,· m of t he st omach" . Fr uits cmd vee;ctible s he lp t o k e e p one f r om b e ­
c omi n� c o�st i pat ed . C anst i pat i �n is an
ern::roy t o e; 'J od c 0rnplexi :m . Eat ve3eta b l e s
and fruit f or ir on and ot her minera l s , t o
prevent c onst i pat i on and for vit ami ns
neod e d f ar !1ea hh and 5r 0vrth. "Eat fruit s
and fruit j uic es . y o u need '' p e p " not pop" .
DRHJKING .L\T LE :.ST FOUR G LASSES OF
\'!ATER A DAY .
The . Be st Drink i;Je t{a.v:c
" Not h i ng like s parkling wat er t o
Hat er
r e f l e ct n � o od c or:1p le xi rm 1 1
i s the pri n ci pal � arri or o f wqst e
mat t er fr om t h a b �d y ind he l ps t o
pr e vent c ons t i.pa-t i on . "I.l ost t hings
c �m1 Jt ru�:"l r.rc lJ. uit h out \-.a t e r f o,
any l2ngtt of t ime . E ven y o ur
wat ci1 ha s a sprine " .
. ,
1.
PLuWIKG PART m' E\TERY DiS our ·.CJF
ID OOP.S ..
" Hot h 'J'us e r os e s never b l o om
in t he che e l:s " . Play and exe :-·ci s e
out o f d o or s i s nece ssary f o r t ho
b e st e; r Jvit h an d d e v e b :.:m10nt .
8.
S tand T�l l , as i f be ine h un8 by
the t op � f t h e he nd . The feet
· sh o uld be para l le l , t o e s p o int ­
ins; st n.ie; ht f o rward .
ST1\ND T�\LL.
S I'I' ERLCT .
If y �u habit ua l ly taka a bent
over p o s it i on · in sitt ing or stand­
inf t h e . l un gs , h eait , d igest iv e
or��n� ; and ot her oreans are cr owd ­
ed t �E et h e r and henc e must w ork nt a
disadvnnt ae;c . This c r owd ine; of the
:Jrc;ins n c.t only int crf o rs ni th t he
p; cnc r:.1 1 hc.'..llt h , b ut ·-t he ippear;;.nc e
n s v.r:J l L \'hicn · d u y Ju w:J.nt t o l o ::,k
l ike VJh0:n ·J ld or , a q tr n st i :m or exc lr.mat L:>h ma. rk ? "Remember t , stand
st r ai[Sht , t he re i s a l ot mor e ahead
of _ y ou tha n t h ere is on t hs � r � und ,
o. ls o t h?ct y o ur s it t ine: p� sition rnn.y
make y :)U n pe rs on of standin[:. 1 1
•
�I
- s ·-
Pus h t h e l a�e r s pine we l l buc k in
t he c hair �nd t h an l o an b�ck . Y ou
s h :) Uld n ot slide d 8vm in t h e c h:: i r .
9
I
,:
Inc ) r r oct
C orrect
Lenn f oraard f i Jn t h e hips �nd
h ot f ror.1 t ho ,v2. i st Jr nc c k .
B G.-,-� L U OVELiE NT EVERY D.:1Y
T h e wa st e mat t e r Whi c h ac c w:iulat c s i n t ho i nt e st i ne s h o uld b e
! otten r id o f , every· d ay , Jthe fwis e so�e o f t h o p ais �ns c ant ai ned · i n
it will bt abs or bed by tho b od y . Thi � m�y c a u s e a st up�d f e e ling , head ­
a c he s , pinp lc s . and ' a uuddy c omp lex i on . Rem o va l ·J f \V'..l. st e m::i.t e r ia l f r om ·
t h e int e st ines i s n ec e s sary . F e rm t h e hab it J f vi sit in� t he t J i lej every
1
m orninE at · t he same t ime .
C l ot h e s - Hea lt h - . Appearinc c
Have y o u e v er n ot i c e d two ei r l s s imi larly d r e s s ed , y et different in t he i r
[;on o r a l app e 0, r an c e ? Hero a r e t w o gi r l s i n whi t-c mid'dy s ui t s . B ot h have t he
.One i s _ ver·y att rac t ive
c o l or o f hn i r o.nd e y e s . t hat enab l e t h em t ::i wu or white .
l 0 o k inE; , t h� oth er n ot- · e s pe c ia l l y at t ract i ve . \Jh.a.t ·ma k e s t he di f f er e nc e ·? \"That
�i ves Ne l l s t y l e ? If y o u l o ok c lJ s e ly y J u wi l l f ind th�t it i s t ho way s he
stand s , t.h e easy fre e -vmy s he \V3. lk s ' and he i"· bo u�d le s s : pep . C l ot h e s are imp ort ant f a c t :)r s in ones appear anc e , but
a gi�l l i ke Ne l l c an wea r her c l Jt hes
(
/
�'
)}
"
we l l and s h ow them . t o rt d vant ag e , however
I'
� ),_' �_,�
:( I
simple t h �y may �e .
J
I \,
:} ,
,
- <r <' ':-
/j
\1 G o od C ompl e x i on
T he e; i r l wh o c :it s t h o ri ght k i nd
o f f qod , pln. y s o ut o f d o ors· , i s he a lt hy ·
hus r o s y c � c o k s , w�ars he r c l 1t he s we l l ,
and . hc:;.. s n a n e e d f or r ot.te;o � "D on '-t . . mak e
a p o st e r · out o f y our f ct c c . 1 1
Need s N o R ouge
Ev e ry s i r l is int e re st ed i n f J r� i n8 h2bit s �nd d o ing t he t h i ngs th�t wi l l
mak e h e r f u l l o f life and att r�ct ive . Y our f o od habit s hnve a l ot t o d o wit h
y o ur g e n e ra l he a lth . · -The c lub p;ir ls are grea.t ly holped in f ormin8 t he s e hab it s
by k e e ping th e -F o od Habit S c o r e Card f o und 3t the ba c k o f t he ·ci ic ular . _Kee p
t hi s f o r tvr n ·we e k s t he n c ut on l in e and ho.nd t 'a y ou r c l ub l co.·d e I' .
AN INDEX T O HE�\LTH AND GRGaTH
'iEIGHT - HEIGHT - AGE T;1.DLI� FOR GIRLS OF' SCHOOL AGE
' Averag e
Hei ght · weight
Inches
f or
he ie ht
.
I
, 47
1 48
I 49
l 50
I
; 51
! 55 23
55
56
57
58
59
60
52
55
58
61
108
1 14
62
63
64
65
66
67
68
69
70
71
s'o/1
50
. 101
61
Yr s ,
( l bs )
64
68
71
75
79
84
89
95
54
10
5 3# '
56
59
l �l
64
68
70
74
78
s2
I 84
87
I
9 1#
118
121
125
I 12 9
I 133
138
142
I
14 4
1 145
AGE .. YEARS
11 ·
r
y s.
I
s 3 /I
5 6#
12 ·
yrs .
6 2 jf
65
67
61
63
65
68
71
69
n
74
75
78
79
82
86
82
86
90
95
99
· 104#
·
13
yrs .
-ll
7 11t
7 3#
77
81
84
90
95
100
88
92
97
10 1
1 1 8//
120
ios
106
1 10
110
1 14# 1015
I
f
...
12 4
12 a/l
1 3 1#
10
11 .
( S hort 50
(
Me di um 54
He ight
( inches ) ( Tall
57
52
56
59
6
10
Avera g e
..
14
yrs .
16
15
yrs . yrs.
7 8#
8 3#
HS
93
96
9 r)
12 1
12 4
116
1 19
1 22
125
131
13° 5
15
54
- 57
60
59
62
66
60
63
66
13
7
10
6
10
4
9
8
13
-4
·4
G ain ( Lbs ) Tal l - 1 1
Bird T . Ba ;dwin , Ph . D . & Thomas D. Vfood , M . D • .
Average ( S hort
Annua l (Medium
8
6 .
10
13
10 1#
103
108
11 2
115
117·
120
12 3
128
10 41,IJ
109
118
117
119
122
125
129
11 1#
116
1 18
120
12 3
12 6
13 0
13 3
13 5
13 8
138
" 1 3 5# 1 3 71f
140# 142#
/.
. 13 6# 13 81 14 0// 142# l4 4
f
1 3 87¥ , 14 01t . 142# g 4f 14 5/f
130
13 3
14
64
f
9 �/1
100
1 05
101
105 . 108
' 113
1 09
112
117
J
·- ·
i3
62
18
y rs .
' ·
12
58
"
17
y rs .
133
1J6
13 8#
-
16
61
64
67
2
3
1
17
61
64
67
1
l
1
·
·�
61
64
67
About V!hat . a Girl . Should Gain Each Mont h
Ag e
5 to 8 . ; : • . • • ; . � . � : ; � : 6 oz ;
8 t o 11 . : . � � . . . . . � � - � � 8 oz .
11 t o 14 • • • • • . . . . • . . . . • 1 2 oz .
Ag e
14 t o 16 � . • . � . � . . . � � ; ; 8 oz :
16 t O 18 • • • • . • . • . • • • ' • 4 . oz .
'\
- 7 -
The t a b l e s · ar e t o be us ed as f ol l ows :
Tak e , f or -exampl e , a 14 y ear o ld
t he numbers h or i z ont a l ly opp ::> s it e t h e
·w e igh 10 1 p o und s . A 1 2 y e ar o ld e;i r l
p o und s and a n 1 8 y ea r o ld e;i r l s h o u ld
gi r l wh o i s 6 0 inc hes t a 1 1 . · By f o l l owi ng
fi g u r e 60 it wi l l be · r �rnnd t hat she c :; uld
wh o i s 60 i n c he s ' t al l s h o u ld we igh 9 5
we i gh 1 1 1 p ound s .
Age i s t ak en at t he nea rest birt hda y ; he ight at t he n eare st inch ; and weie;ht
at th e n ear e st p ound . A c hi ld i s c onsi d e r ed 6 y ea r s aid at any t itne b etwe en
2 and· 621 years ,
51
The �,i gur e s n ot s t arr. ed re pr e s e nt ·e xact av o ra e; e i n r ·: >Und num bers .
The starr8d f i 8ur c s r e pr cr n c:n t smo ot hed or int crp �lat ed va l u.o s .
F or G i r ls :
Th e f o l l O\vine;. pe r c e ntae; e o f net we ight ha s b e e n
and sweat e rs n 0t includ e d ) :
,,:
.
2dd o d f or c l ot hinE; ( s h o e s
F or we ight s f r om 3 5 t o 6 5 lbs .
3;; 0f net we ight i s a dded .
For we ight s f r om 6 6 · t o 8 2 lbs .
2 . 5% o f net wei eht is adde d .
F o r \Ve i ght s . f r om 8 3 lbs . and over ... 21, o f net we i8ht i s add ed .
Fr om S Y:U ONDS T,\BJJ;S
G ir ls
AGES
4 ft .
5 ft .
5 ft .
5 ft �
5 ft .
5 ft .
5 fL
5 ft :
5 ft .
5 ft .
5 ft �
5 ft .
1 1 in �
0 in .
1 in .
2 in .
3 · in �
�- in .
5
6
7
8
in .
in .
in �
in .
9 in �
10 in .
15·-19
·20-24
111
113
117
120
:a s
113
115
1 2'3
12 5
128
13 2
136
140
144
1 14
116
12 2
12 5
1:: a
13 2
135
140 .
l'-1 4
14· 7
.. 8 -
Dire ctions f or ke�ping ge ight R e c ord
'
: . T o g et " t�r e ri ght he isht st o.nd
e r e ct aga il� st t he wa l l , h e e ls t o[';et he r
and against t h e ba s eb aarci • . Ha v e . . .
s ome one plac e a b o o k o d e;e\vi s e on y o ur
head 'and ar-a inst t he· wn l l .
.
. �
'.
'-'
Mafk the he i�ht in -inc he s on t he
chart .
We igh and · 'mark on c b'"1rt �
In t h e " He i e;ht and U.ei 8 ht Tab le
f 'Jr Gi rls II f i nd t he av.;;rage wc i�ht
J
f o r · }' o ur� · h( ight and a g e . Mark on
c ha-rt .
Plac e t h e l owe st \·r n i�ht numb e r ,
y � ur a c t ua l wo i g l1t or t he . av e 'rag e ·
weight in t h e f i ft h square f r om · the
· .b:A t Gm 'i n t h e c o lumn ·marked lbs �
F or eximple i i . y o u r we i cht i s 73 lbs .
and t h e average i s 80 �b s . p la c e 73
·- j.f). t he s q ua r e .
· .. Then i-iumber 'up · t � · t he t 0p · 3 f t he
c o l mim - 73 , '74 , 75 , et c .
T h e n numbe r d orm t o t he b ott om o f t he c o l umn 73 , 72 , 71 , 70 , 6 9 .
In t h e " lb s . " C '.) lumn f ind t h e av c rae;e \Ve. i sht an d Jpp a s it e it in th e
c ::; l umn , ue e k 1 , p la c o a heavy d e,,t · . { ., 1\ • . .
'
•\d d t o th i s we i g ht w hat y ou sh o u ld e;a in e v ery � '.Jnt h and p lac e a· d ot in
( Ea c h s q ua r e
e ve ry f o urt h w e e k c o l umn t o r e pr e s en t -- t he w e i 6 ht at t hat t irr:e .
re pre s e nts one p o und . )
. ) � · This gi ves t h e
C onne c t t h e s e d �t s with a he �vy line ( ,
13 r °',vt h l i n e f or t he .. ne xt s ix m ont hs. , o r . in .. .Gt f!E H' uo rds .. s h ows h ow y o u s h o uld
f!, r OVt1a·.
Place a heavy d ot o pp o s it e y �ur act ua l . we ight .
Every f o urt h we n k y � u we ip)1 and ind i ca:t. e " the \V e i vht . oi1 t ho chart and
c onn ect the d ot s w it h a h e� vy d ott ed line .
act ua l gr owth l ine .
( . ---- ---�·-� ) : Thi s 8 ives y our
rie ie;h on t he sam e d c::.y D f t he m ')nt h i f p o s s ibl e , and· m ark e,a ch wei ghi ng
the same wa y . I f Y ·) U are s i c k d ur-i ng s umo m cmt h e.n d d o -rbt. sh ow g a i n mak e a
n ot e o f t hat on t h o :; hart whe r e it wi l l no t - int e r f e r wit h t ho we is;ht line .
Ke e p c urn1:a ri11e; it v..i t h · t h c ave ra8 e e; r ovrt h i ine t o · s e e i f y o u are gr owi ne;
t h e -,,,ra.y y o u s h o u ld • .. ·. I f n ot. , c h 11 )t b o c mn e. _ di s c o ura e; G_d , but st ud y t ho rule s
o f t he " He a lt h G amo 1 1 , a116. liv e up t o t h orn . ·Or p :) Ss i b ly it m eans s e e in8 t h e
'
- .9 -
d oc t or ab o ut s ome d i s order such a s bad thr oat , nos e or eyes whi c h can be e a s i ly
reme di ed .
By l o ok ing over t he c hart wh i ch ha s b e en f i l led · o ut and readirig over t he
ab �ve d ir e c t i on s care f ul ly .y o u wi l l be able t o k e e p y our own gr owth r e c o rd .
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.• 10 S UGGK-rn ol\i'S F OR F UN PR OGR ..]11
\':iid e S t re et · - _:3 id e s are c ho :-.rnn by tw o lGad e rs . E v e r y o ne s t ret c he s arm�
out s h o ulci e r high ' t ouc hins wit h t t1e i i n svr t i p s t h e s ho u ld e r s in f r ont .
Lon�o sf l i n e �ins .
Lua� C apa c it y - .\ lino i s stret c hed ac r a s s th J n ·:)n a b ·.1 ut
f l o CJ r . .\t a s i c;nal a f ertt hor )r' t op bal J o n i s b l ·nn i nt r.:·
t ryin� t o b l ov it o ve t - int � t he t e t r i t o ry . ) f th� 1 p p 1 s it e
won every t : me the f eat he r o r ba l e en t auc h e s . f1 0' 1 1 o � r 1 r
s ix f o ut f r om t he
t he 2 d r ea c h s id e
s i de . � p 8int is
a po rs an.
Ya r cl. D a s h - Rach pu shine; . penni e s a l ong a yard s t i c k wit h t 0c;thpi c k s .
G J�d 2£. 32.d - One pe rs on st ,.m cl ;�, i :1 t he c en· c e r o f the e;r o t:;.p und c a l l s out
nG 60 d f ood or Bad f o �d 1 1 and at t h0 s a.:1.e t L:ie p '.) i nt s :1.. f in g e r �,_t s ::imc o n e
in -t hs ci r c le and c o unt ing q u.i d� l y t 'J t e n . T he f,i:fr· s oh p ci i :Tc cd o.t r.mst
an swe r t � "G �) od F o od " \:it t mi lk , f or i11 st an c e . I f b&d f :J :>0. i s c a ll ed f ::>r
it must b e ans·�·rnr ed by s om.a f o od. which i s n ot h ea lt hf ul sue r.. as 1)i e . It
an an3v.rer i s n o t. given be f ore 10 . i s , c ount e d .�he per s on :i:" a. i l ing t o an swe r
m u st f or f oit h er p�.ac e anci. be 1It 1 1
•
A pn l e Re lay - F orm two l i ne s . G i vc an a ;)p l c and �- s� oo� t '.J t h o !1c ad o f e a c h
l ine s.nd l ot t h em ra (! e t o t ho e nd :: f t he i r l i ne and ba c l: 2. 0 2.in yfit h out l o s i ng
t h o a:Jple f rom t h e s p o on , uhi c h u ould c or.ipel him t o st a:c t ov er af_:si.':'. in . P. o ­
t urn ine; h e pe.s s e s t h e a})l)lc an � s}oon t o t !10 next p or e. )n uh ::: r2. c e s f o r t he
g oa l . Aft e r hi s k s k i s d on e he J.:; ak-.::; s l1i s p l ace at tho end of t he l ine .
The lin e 5 c t t in8 t hr o ue; h f i r st wins .
Al l �w a ci o rt �i n l e ngt h � f t irnG , s ay 10 or 15 �inut o s f o r wr i ti nr par ­
ad i o s o n H o t .h er G o o s e Ryme s , s on8 s , p o ems , c t c . , bringin� ·:rnt s ornc p oint in
re f'. ard t i Hea lt h or f o od ha bit s . \1r it 0 an o r ir.rinal
011 0 i f y c>U can . When t he
0
t i�o i s up pap1rs · nre e xchanged and r ea d . Th� S o c r et ary 0r C l ub Leade r s h o u ld
s end the be st ones in t o t he Home Ext e ns i on ,\.g ent or c o unt y ae;ent . I f s ome
rcc:. l g oo d one s are s ,s nt in vie wi l l have t hem put in t he }";;.xt on s i on R e vi 0w .
The f o l l ow in;:; wi l l g i ve y ou s o:.-11e s ue:8/Jf,t i on s :
Thero wa s R litt le f� i r l
anc. . she had a litt l o g ;jr l
Rieht in the nid d l c o f ' hc r f o r eh ead
Wh G n she ch ewed he r f o �Kl
S h e f e lt ve ry , ve ry s o od.
rih o:n she swa l l m1 ,J d it \1h 0 l c
She f o lt horrid .
"Mary , iVIary I my pr stt y maid
What mak es y o ur r o d c he e k s g l ow ?
It ' s milk ea c h day
..'.nd cr�t;d o ·Jr p lay
and e a r ly t � b ed I 8 '.J · "
( I
WE I G H T
R E C ORD
C HA R T
N..iME - --- - ---- -- --- ADD
RESS --·--- C OUNTY ---: ..-\.g e : Year � __ Months
__
Av0 rag e \"!e ight f or He ight __
Height in Inc h e s __
\"e ight in Pou nd s __ _
Mcn t hly Gain ___
C lub Pro j ect ___
·-- --------- ----
-�--..__.
_____
......
......
C ut o n t h i s l in e
F O O D
H A B I T
S C O R E
C A R D
Mary A . Do lv e
Fo o d s and Nut r it i o n S pe c ial i s t
Dat e :
Dat e :
DAILY CREDII3
S un Mon Tu e s ' Wed Thurs ---�·
Fr i • S at
Sun Mon Tu� s W�d Thurs Fri Sat
--�·- 15
3 c up s
5
l cup
\HLK
----· 2 C1:!!)S .
10
4 c up s_____2_0_--i1+---+---+----1-----1-----+---+----++----1---+----+---+----'---+----1
VEGETABLES oth e r t h an p ot at o e s
On c e a d ay 1 0
Twi c e a d ay
20
FRUITS
Twi c� a d aL_ ._�_�_o__...,.,....________-+----t----+----........1o---·--+--·--+t---+----"'---.i--.---+-------�-.-----1
O n c e e. d ay 1 0
GREEl'JS Ql={ LEAFY VEGETJ�LES
-----·J_Inc 1 ud e d in v e � t abl e all o wan c E; )_ 10� __ _.....--...-+---·+--·--t------1,..-----1----1-t----t----ii-----·-+----+----+---t---1
Y.R�SH FRUITS OR C.:°lNNED TOMATOES
I
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-----�CERE/J..S · Who l e grain , b r e ad o r
b r e a k f as t c e r e al s
10
6 __g_�___ )- 5
WATER Ft, r d a_y .- 4 gl as s e s�
·---·-+---+---+---+-----t+----+----+-----+---""----+---+----c
TOTAL CRED ITS
.
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--·--lG
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SV!e et s . b etween rne al s
15
No 'c, owel rnovem(;nt
------"""'+------1------4-----+----+------1-------+-----+t-----t-------1----�1----�---��--t----t
T OTAL DEDUCTION
----·- ·-- -·----·
TOTAL S CORE
AVERAGE S CORE (Add d aily s c o r e s and d iv id e
NUfR IT ION S I GN POST (An s w e r Y e s o r No )
b y n umb e r o f d ay s s c o r e i s k ep t )
C o nst ipat i o n !
l Ofo und e rwe i ght ! ---·-- Head a ch e s !
_ __
C o l d s ! - - - - - - - - Ov e rwe ight ! - - - - - - - - Ind i ge s t i o n ? - - - - - ­
Th i p s c o r e c ard d o e s not c ov e r a c ompl et e d i s t , but s e e k s t o sr1ow the u s e r whEi r E. he s t and s in r e l at i o n t o imp o rt o.nt f o o d
,1 1-h ab
it s .
--------------------------------------------���------��--"-------�--�--·--------�-----------------------�--·---------------+
S o ut h D�1 0t a St at E. C o l l e ge and U . S . Dept . o f Agr i c ul t ur e C o o p c r d ing . D i s t r ibut 6 d in f urt h e r an c e o f Act s o f C ongr e s s o f
May 8 and June 30 , 1 91 4 . W. F . Kuml i e n , D ir e ct o r
NAME
ADD?.ESS
-----------------------
C OUNTY
-------
CLUB
--------
- 13 -
I\
"S ine; a s one; o f c crec l s ,
Rice and '. bar lcy sweet ,
Macar oni , c orn n oa l ,
Oatr.1eal and who le whe.at
C oars e and s imple gra in f 90J s ,
Det t e r t hr n v1h it o f l o ur
G i ve us lime end iron
T o build up st r en 0t h and p or:rer " .
11
Enc y r:1e eney rniney rao ,
Gat ch a t hin :�i r l by t he t oe
?·ut her 011 t he sca b s t o s e c
I f s he ' s � s hea lt hy as s h e s h o uld be
If she ' s n ot vhat s�c s h � u l d ITei�h
Gi ve her a quart. Jf :;.1 i l k o� c h clc.y " .
"T ommy hc. s a t ummy whi c h h e s t u f f e d uith . l o l l i r) JP S ,
Ch 0 c oL�.t e and soda, t2. f fy 2.nd c;tu-11�h J :Js
T 1LlIT!Y had d y s pe :)sia n ::r w , Bri �ht 's d i 9 eas o , anc: g :) Ut
_\nd t h1;;; G JbiJ le - uns ' ll eet y ou , . i f �r �u d :m ' t \;.-at c h 'Jut .
1
••
" Said d�pper Mr . Dnt c t e, dried - but sr1e et t!i ss Fig
r/hy is it Mast er J in1i:1y is s ) hea 1-thy and s J big : "
Said sh e , "up on c h eap g-:i �d i ,::: s :· 1 e r1 evar S)Gnd s h i s money ;
He eat s , rais ins , fi g s and dat..:; s ; iTial::; l e s uga.r e.nc1 pure hone y , "
SONGS
Ch-ch-ch-chev, c h ew
ThJrough ly chew , che�
Every bit � f f -f-f o ad
Y ou get t c. 0 2.t
If y -J u s-swa l l o\i
In a. big hurry
Y ou ..-Ji 11 s u f f er
F o r t he s e: cl� - c h - c hunks· -J f ;·,wat .
E;b -b-bed t. i;:-ie ,
C 'Ji·:1 0 , it i s ::; ecl.t L1c ,
Y e s , it ' s 0 2.rly b-b-but
Ua ' re �n our �ay;
�hen the m-o oriing
c �mo s wi t h s unshine
no ' 11 bo \'o l dnr::;
At t he b -b-b·-br c �1 k J f day
(
.
rr-w ...w-wind ow .
Ope n 't he wind ow .
That ' s · the · only �Y;..\Y-"v'V-\7ay
T � g it f re�h air ,
V/Len y ou arc in�i'd � .
1�fa king CJ� sle eping,
Ju st be c'.3rt ain
That , y ·J u · g-e-g-get y o ur s hare .
s -s -s -snc e zins ,
Care l essly sn2 e z ing ,
Th'e n t.h e r·o c ome s -th o c-c-c-c oue;h
And t h an we s c o ld
Pleas e . q<i; c2.ro f u l
C oughii1S and snG.8 � ii1g ,. ··
Or we ' l l a l l � t u�
he c - c -c-tatchinc c Jl d .
s d F .:nd' ·
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· F' n.� ·J f ' 3 o c d q ua l it�, ,
Cf. -t :ie c vie s i np; .
Of m� H: and eggs and ri c·e
Df veget a �lo s s � ri i cie
Y ou ' r e s ure ly w:-> rth t ho pric e
rrw: t Y C U L18.Y � r�ng •
. 11�
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YcGctab les t J Ea,i,
T une :
Ch or us ;
.
" Lringing in. the Sheave s � i'i · .
C elery f or break f a st , s pine. c h gr e e�s f Dr d inne r ,
And a d i s h of cab..wa�e in the. doy11e y · evt1,
Ma k e o ur che0ks rrr ow r r)sy ; ma ke :;mr. .G Pirit s bri 6 nte r ,
Fi l ling us wi t h v itamins f ror:1 t he ·g r frt7� �C l�;:ivc s .
.
In t he gn owing lc2,vc: s , gr een· a.nd c;r owine i oavcn:-; ,
Be al l ne ed t ho vit amins , in th � _ gr o wing l8av0 s .
Gr ow th em in t h e �c-::. rdGn , s0r-vo t h orn at t he mea l t ime .
For th u ir vitamins our spi �i� J fto� srievo � ; ·
S pinach, c1a t i t f r ee l y , lett uc e , · ad.t a plenty ;
In �ur d a i ly d ie t , ,.,�o ii1 t..tSt h::-w c 'tho ' l' eave s ..
.: :
- 15
(
Can t hem f or t he Dint er ; st �re t h em in t he c o l lar ;
S er v e t h e:,1 t o t l1e c hi ldnm ; • twi l l your mi nd r e lieve .
?.' or y o u wi l l be c o d ain t hat t hey ui l l be 3;et t ir.ig
IJ e c o r sary vitHmi:n s ? 8und i n c;r : n ·1in0 l ·J av e s .
I
Ch :n�us : Bett er t el l c veryb of y h ou t o pr :.m o unc (J vitami ns .
Then they wi l l al l s i ng t h e same w Jrd .
Vy -tc:'c -min
If --Y 0 u ' r e --F e e linry
·� B�d
i·fh en y J u' :r e f e e b. n_:; c1. J;:m and out wi t h dys p e p s ia ,
n e r vo .s an c1 ,::,;o u-t ,
·.:/h en y o ur l i ver f a i l.s t J f un ct ion as i t s houl6
A l l t h e p at en-c d t., po c y 0u ' ve -� r i ocl , ,:.:i. 11 t :1e d i f f er ent
pat bs " b o s id 0 ,
Nevcr , ne v9r f ound a th ing t hat d � es y ou go �d.
11
C h �r us :
i
Y ou ne ed carrot s i� y Jur d iet , �ni 0ns , be et s and
spi r.a.c h s ::-·e e:-i s
All y our i :. ls ui ::. l f o:.: .:; ava.y .
If y o u e at a l ot e ac h day
Of t h i s e veg eta � l c s s o f ul l of vita�ins .
?a.r snips , fri e d and f r ica. s e e (; , r utaba�c s : ye. s , indu cd !
Let t uc G , t t1rni ps , a:n d c� stall: ·:> f c :::: l e ry ,
With t or:1at 0 e s , c o rn a.nJ. t erms . ( D Jn ' t f o rg et -�he s p inach gre ens ! )
From y o ur ach e s c:rn d PG.in s rfi ll st r e ly s et y : m fn, o .
1
C h or us :
•
Ve-g o -table s
Swis s cha rd ,
J u st t o ke e p
Hak e u s f e e l
By supplying
in o ur d i et .
kale , and ot h er green s ,
o ur sy st ems rig.1t, ·
g ood de.y ·.::�nc:1. niiht ,
t he impo rtcrnt vit 2..uins .
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Thi rd Year - S e v ent h M e et ing
F l o ur
The f l o ur whi c h -i s t he b e s t f or whit e. bread is t hat whi c h c ont ains a
h igh per c e nt of g lut en . The glut e n can be s e pa rat ed o ut b}r mak ing a $t if f
;nd t he n pla c i ng t he d o ugh i n a c l ot h and
d ough b& l l f r om one c up o f f l o ur .
·was hing it in a pa i l ·o r wat e r unt i. .t t he wat e r is c lear . The s t ic ky s t n�t c hy
ma s s t hat r ema ins i s g l ut e n . ·The f l o ur s t hat a r e on the ma rket ar e " b lend s n
wh i ch have be e n p erf e c t ed by car e f ul mix i ng and t e s t ing i11 t l:e mi l l .
1-;"" t ee.. s ) o ons o f fat i s us e d f o r a t wo p o unci l oa f o f br s a c: , Any kind o f
Bread in l1h i ch t oo mu ch · fc_t has b e e n u s ed wi l l
f at t bat i s swe et can be 1.,� s e d .
be heavy . The r ight am c t.mt of f ed mak es a t end e r br ead .
S a lt
Sa lt d e ve l op s -t h e f l av or o f t he bread . ll l ev e l t e2, s p o ons o f salt i s
.us ed f o r :1. t \vO 1Jound 1 02.f o f b r ead � T o o crn c h s2� lt wi l l r et ard t he act i on
o f t h e y ea.st .
S up.;ar
Two t eas p o Jn s of s ugc:1-r t o t he s t 2.ndard l oc. f of b r ead. is the r ight am ount .
'}h i l e s ugar i s a g o od f o 1Jd f :. r t h e y ea s t p l ant s t ::- o much s 3ems t o t :r n8htn t he
b r e ad. .
Fat er 1 r.1i lk may be u s e d f or b r e ad . Th e k i nd of l i q uic� d :) e s n ot have s o
Care ­
muc h t o d o wi t h t he m ') i s t ur e c ont ent o f t he b r ead a s t h e a:·r1 0 u:nt us ed .
f ul ba k ing and c oo l ing are a ls o f act ors t o b e c on s id e re d . Lli lk 8i v c s a bre ad
Potat o \ Je t e r 8 i ve s ab o ut
t hat i s m o r e c r e amy and t e nd e r . t han t ha t f r om ws.t e r .
t he same k ind o f b r e ad a J mi l k .
Yeast 1)1a nt s are e v er ywhere in t h e a ir - . a.S \·,ri ld yeast .
l;;1 ear ly t ime s
a l l br e ad mak ine; r.r a s d e pend ent u ..�· ·:ni ·;:Ji ld ye a s t a :1d f o r t h at r e c:. s o n t ho re s u lt
vas unc e rt ain . T o{ a y yeas t i s e ult i vat e ( and t he q ua l it y c ontr o l le d. . G ') od
bread i s t h e r e s u lt .
Drea d mak ing ha s b e c oLle en 2 rt b2 s ed on s c i e nt i f ic prin­
c ip le s . Th e baker \'Th o o bs e r v e s t irn s e e xact l y t u rns -::· ut th o s ame s i z e l oa f ·
and t he sam e �ualit y of br ea( eac h bakint ,
The h om emaker i s n ot as e xact ing .
C ons e q ue. nt ly she o f t en has- p o or bread .
S h e i s Jft en c ar e le.s s or inc'. i i' f er e nt .
The yeast ple.nt s f e ed on s ur;a r· . ·- �·h en s :...ip;aA,,. i s n o t pr e s ent tl1 � y t urn t he
s t a r c h of t he f l our int o s usar ant t he re b y caus e a f e rrn e nt at i �n � Car b on di ox ­
id e sa s whi ch lir;ht ens t h e c'. o ugh i s pr 0d uc ed t h e r e by .
Yeas t i s c o l l ec t e d - f r o D t he t o p o f d i s t i l l e rs vat s .
It i s a s �a ll
p la11t o r s ani sm ·i :hi c h i s invi s i b l e t 8 t h e n:..1.. k ed e y e but wh i c h can b e st ud i ed
un du r t h e mi c r o s c ') p o . Y ea s ·c g r :J1,·,1s �:; y buc� d inp; , t hat i s , n eu Y '] a s t p lant s
be ;::; j.n a s t i n y n 0 b s at t h e s i d e ;) f --� h e p 2.re nt c o l l and c ·,r nt i n uc t J 3 r 1\"J'
u::it i l t h e y i 1'! -� ur n 1J [ ocr uc e nerv c e l l s .
Yea st p lant s g r ow b e st nh on t h e t e i11) e rat u r e · i'·s j ust ri s; ht ( so :-J - 82 ° F . )
T J o c 6 l<l t 2rn p e rat ur e r et ard s t he f; r owt h ·, and t 'J o 0 r eat he at \·:� 1 1 k i l l t he
y ea.st p L:.mt s .
Unl e s s g r ,Je.t c ar e i s t ak en lx:. c t 2 r i a wi l l g r Jvr und e r ·t he same
c r:md i t i cnis as the y c ,:c s t 2.nd'- d e vs b p a fen:ie :dat i o ,n - t hat rd l l e; i ve a p ec u lie.r
f la v0r t 0 t :1 0 b r ea.c. · - o ft e1i s p:..'J k.e.�1 · 0 f a s a n y ea st f l2. v JrT�.- . T :) O _ , hi 6 h a t ern �·
p e r 21:t ure uhi c h " i l l .. fo · . s't on · -c he br ead rn2. l.< in 3 pr_.o c e � s is t o be p r d f e r i�c � .
T h er E;}_ are ·G rn k i nd s o f , y ea s t cin t }1e 1i1ar k e t .
C- c>m p r e s s cd Y ea s t
Th e c om p r e s s ed y oast c on s i s t s c f l i v e y e a. r:; t p l ant s v hi c I1 h av e be en
mas t ed wit h c or 11- s t ar. .c.h in.t t2 . s (1�'. l l c ak e s . Tinf o i l is us ed t -J p r ot ec t t he
t in y p lant s ,
C om p r e s s e d y a& st wil l k ee p eb � ut t e n d � y s i f ca r e i s u s e d
· in t he h and l in:� and it i s" k ep t · in a c ci o l p l ctc e .
C om p r e s s ed y � � st m u st have �
1.
2.
3.
N J da rk c o l 0� o d : � p st s .
A fre s h Jd or , creamy gre y c ol �r .
· .\ s hei. r p c d fs G \vh en J r o ��·e n - bri tt l e .
3e c G u s e t he y e a s t p l c�rrt s a t e a l i v e 2i.:;1c1 a c t i v e , b c:; ad can b e :m a.d e ve r y
q ui ck l y 1,d.th c orn p n' s sC C ' �i ·.:.x.:i.. s t ·• t h r c o . t ·J f t ve h :; u r s .- '.::·11 � st .�2.i ght d -:;u�: h
rn et 1nd i s us e d ,
D r y ' y .ea st-. c on s is t s --:, f i:,ra a l l cak e s :·-1a d l:) of c J �nt.100.. l and_ y e2. st p l a. nt s f r '.):m
w h i c h a l l ·�vat ·er h a.s b s e n 0 v2.. p '.J rat c ,:'. . The y r1i l l k e e p a bn e; time i f s t ::i r ed
.1 cl rv
,.'/r et.. st Cc..._ k a
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ill a• d, r y p l�C::.. c o •
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t he!:i� has b e e n k e pt a, l :m s t im e c an '.J e t e s t ed by b r a.ak in e; it int '.) a ha l f c up
I f ·c he mixt u :c e bt��Jb lu s and f oairls in
o f v_rat e r wit h a t c1. b l o s p ::; on ·J f s u 6 ar .
t lu·e e q ua rt e r s '.) f an h -J ur t b 0 y ea st Ci.:��1 b e re l i e d u�1 :m -t '.) mak e :?; 'J �d 1)i�ec:o. •
Th e s p on g e L1e t h ,x1- i s u s oc� \.J::i. t h d r y y ec. st f 'Ye :) rt; c�.d ma.kin 3 s in c e t h o y 3a st
p lant · r e q ui r e a l on e; t ime t o c\3 ve l :) p ;:: nd i n S J d :.:.i ng 1x· ::;d uc e en8u 3 h carb )n
d i o xide gas t 0 mak e a li ght bread .
In an c i en ·c -t ime 1Jr e e.. d wa s mad. :3 in t h i n s h e e t s b_ e c. 2. us e t he uoc.� o rn e. rt
t b·· V-:, V. :,, ._..1.
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a. ::c) �1 �2-.t e s -c (: ) Ut th ;a f '.) od u :) J.. .. . 1rhe fl J'G. vy b :3 l p8 c: t o S 'J J.�� v.) t he b r c 2.d
-:J.n c1. i:-.:ic� k e it n ur e pa le. t a bl e .
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The r e i s tl ang�r o f h2 ving t o o lit t le y e; s t but n ot t o o muc h . The
3rec':.-t e r t h ,3 ar.J J unt o i' y eo. st t he sh 8 '.i"'t d :c t h ,2 ·c i u o o f f e r-De :1t :, t i -:: m . � s h 0rt
p :.:; r i oc1. of f e r;--,1en-c c\t i o11 rs s ul t s in G. 1Je-c-c ei:' c; 1.m b ·� y o f :)re2� d . i\ ha l f p : und
of y o 2cS"t 1v· c: 'J e en us ed t. o ?. q 1..k:.r-c of JP.. t e r ,:1::1c: a :3, 0 oc� f l av '.) red br eu<.� · t he
r e s u lt . Al l ot her fact ors f or br ead mik ing us r e al s o care f u l ly cont r o l l ed .
Th e n y east f l avor " i n bread is d :rn t o ,-1or :r -o f ' f :Jr e i gn b2.c-t e ria and n ot t o the
use �f t oo ouch y e� st as �s c ommon ly s upposed .
Lo12£ Pr e cess .EL. S p onr.;c Met h od f or Ma l:in;< Br ead
D ried y e a s t is � s ed in making �read by t he over night s p ong e me th ad .
T b e �rea.st c?..k e i s put t o s oak in a c up o f l ukeriarm vJat e r . \/h en it is
we l l ri i s s o lved ( a b out an hJur ) en o ug h f l our i s a d d e d t o mak e a nc d i um past e .
When t hi s b e c omes light thr otigh the act i on o f t h e y ,;as't t : 1 e ,) t h or i ng r ed i ents
are added and the wh o l e ma s s mix e d an d knea� e d unt i l t he d b ugh is sno ot h . The
bread is allowed t o st and oven1ig :,t in order t.h at t h e ye ast plan t s rnay d evelop
s uf f i c i ently t o mak e a. l ight bre-::.d . T h e pr o c e s s f r om t hi s p oint i s the same
as t hat f o r t he s h o rt pro c e s s , t he straight d o ugh me t h od .
S h _.._._
ort
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( tho :·) O und l c af of b:"es.r.� J
5 c ups f l � u r ( s i ft ud onc e
b ·1· ""' .. c.., ''1fl a ,... 11·· i· nbr; )
1 cake c ompre s a ed y ea st
it le ve l t e a s p o ons s a lt
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short enin13
1} · n
l} c ups wat er { l ukewarm )
If 4 or 5 p ound l oaves are being :m ad e at once t he ar;: ::;un-t cf y ea s t ca11
be re� uc ed on e f o urt h .
M et hod o f !v:ixins
Put wat e r ii1 rn1xine; b ·J\,;L C r umb � e in yec:. st > add r:. a l t , s u3,a.r . S t ir we l l •
.:.dd one-half of t he f l our . L1ix . ;,de:. ·s hort e td.nc;. Liix we l l . Add t he r e st Jf
f l our . Mix W ; l l unt il t he sid e 0 f b J�l ere J a i ily c l ean .
First Kneac ing
T h e f irst knead ing is t o dis � r ibut e t h e y eJ s t Jlant s anct d eve l op t he
g lut en . S prink l e th e b J (:,rd l ig ht ly ui t h f 1..0ur. Ta�� o t h e 6 :mzh ont. o t he b 9ard
anc1 kne ic'. unt i l snr n at h . To knea,d t h e c:. :rngh s u c c e s s f u l ly , pre s s d orm 1.:Jit h tho
bac k o f t he palm� of t ha hQnd s k2 e pins th a f i ngers c ur l ed JV e ? t he br ead s o
t hat t h e l oaf d oe s nJt flatt en o ut t ; o ou ch . �ft e r e very p ush t urn the l oa f
s.r oun6. 0ne f o urth . C on-c im.:s t h e hi�oct int'i unt i l t he c d u1)1 is srn 'J ot h . Greas e
t £1e b ov; l . TLrn t h o d 0 ugh in t h e 1 : ov1 l u;1.t il i·� is v e l l � r es.s od . Plac e in t he
b ow l �it h t he r ound e d s ide up . C Jv e r . Let sianC in a ;a rm )lac e ( t empe r�ture
� f t he 1 � ush n 1t �ve r 82 �F. ) f or tw J h j �r s . If t h e r o om is ·t J o c o ld pla c e t h e
b ot/1 i n uarn wat er ,
First i U s inf�
D t:r ine; the t vrn h c ur s t ho. t th o bre?Gc� is L f t sta.11c. i11g -'c h a y_.; a st p L-. nt s
sr 'Jw rap i d ly anci in ·c he i r ::;r ow-t h p r o c:.u ces ca.r�1on dioxiJ. e s2. s nh ich expand s
2.nc1 · st r e t c h es the d o uzh . The c:. o ugh i s gcmera . l ly s uf f i c i e:n: ly l icht a ft e r t he
f irst r isine; wh en :
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It ha s s t c od t wo h o ur s
Ha s d o ub led in b ul k
An impr e s si on wi l l r amain in t hs d ouih J
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Th e d o ugh i s knead!:ld ·:t o dist r ibut e t he .car bon d i M itl e �a.. s· and t o d e ve l op
t h e g.lut en .
"'
'F o ld t h � · d o ugh ' .o v'e r· and _p unc h it d own in . t h e c ent : f r unt i l t h e ma s s i s e q ua l
t o t h e o r i g i na l � c l �rn e _• . :r;( !1£� e s sary e;r cas e t h e b ,J wl l i ght ly again .
Plac e
t h e b r e ad wi t h t h e' srn o of h -s i d e up t o r i s e a e; ain .
Lid s t s. i-i d .
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F o ld t h e l �ng si(e t o c ent er ,
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Fo ld , aga in bringing edges
t og{ Y� har . s·ea l with pa Lns .
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R o l l t o f inis h s ea ling .
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Pla c e d o ugh in ligfrt ly g rea s ed
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t ins . Jr ush loave s wit h
s h ort ening . Let stand one
h o ur .
-__..
I l l us t re:.t i ons amt l c f: e:-id. s t a�:e n f r �rn : ' }Ja.k in3 0 ett er ur oad u by Jane G ord '.J n ,
Na -t :i. :ma l ;.�e t-t e r Ja\ i nG :�s s '.)c i at i :m ,
E i l1110a p ) 1 i G , I fin:a .
S econd Ris ing
F :i rt y - f i ve minut e s· he inp; car e f ul t :) 1:u.intain t he s.:rn1e t eT·1 perat nre as f or
t �c f ir s t ri s ing .
••
The d ough inc n::1.s e. s in bu lk v e ry ( y i cl-: ly .
Ki1eac: c� own a t hird tim e .,
Thi rd R i s i ng
Pla c e l oaves in
Let d o ugh s t :::1.r..d f i f·t e en minut e s anc'. tr n u l c1 int o l oave s .
inc i vi dua l :x.m s .
Al l ov.r d o ugh t o r i s e 0110 h :) Ur in pans . The c1 o u3h has r i �r nn s uf f i c i e nt ly
v1hen it has pra ct i c a l ly o. oubled in s i z e , i s y,1 c l l r o unded �mt and f i l ls the
c orn o rs af the pans . S-tm,v:lard s i z e hr e ac Plli1 i s · 8-1· inches , 3-} i:nchc s �JY 3
inch e J d ee p . It h o ld s a one � p 6 untl l �e f o f br ead .
Bread t h2'ct, i s baked in inc:. i v id ua l Je.nG i s rn )r o 2.t t :c 2.ct i v c in app ee.. ranc e
t han T?he re a n ui.'i1be r o f l o2,v 0 s a r e l:c.. l-;: e i"J. t o :=-�ct h er i11 one pan . T11e bc:k ing i s
m o:- e uni f o rm a ls o . :3re :1d. i s �Ja k e c: ,�-:, ��1in ut. c :3 t J oae l1 '.) t.: r i 11 a l1 d Jven .
•
' l J. 1n1 s r1 r i s ing 1:mc:. S "L, a rt t o
D ur ing t h e 1 1 nn :i: J. f· ·c e e�1 Eunm.; o s t n e c: ou[� h s )il '.) u l.c.
br a\:,·n . .:\ uni f o rm h e at mus t '.J c . 1-:r1a 5_n-t.c:-. i:n �: r: ·t h r o ugh o ut the 1)8. k ing . ·.nt h an
e ven t herrn :nn ct e r -t be t 8l"i1 p erc:t ur e r, h o u io. h e 4.00 ° F . uhe n t h e b:t ead i s f i r s t
p ut h1 t o iJe..l: e . Aft e r t he f i rst f if t e en minut e s r ed uc e t he heat f:;l"C.d L1c.. l ly
t o 3 50 ° ,
.!' •
1
, •
J
•
•
l
.
'
f.' •
• . ·,
'
•
•
L
A fa i r ly g o otl t o st c ai:l b(' nac. e by plac ing a she et o f rJ edi un wo ight un­
g la z ed whit e pap e r in the Q Ven . If it ·G urns a g o ld 8 n :Jr mn.1 in five minut es
t he · oven is h ot en : ugh f er t he · brcad .
�k ea.d i s ba.ked wh e n :
l.
It g i v e s a h o l l (}\f s rrnt10. w hei1 tappe d .
2.
Cr ust rli l l r e :J o und ,·, hen p:c e s s ed .
3 . · · 3r �a� shr inks f r om t h e s i( e s o f � he part .
___ -· --- --·-- ___
C ar e o f Lr e=�d j fi; or :') -, k inP-.;.:..
Pla c e }; O"G �Jread on ra c k s , i f p 'J s s i lJ l e , -� '.) c o o l . Thi s u i l l a l l olif f or
t he f r e e c i l... c L1.lat i on :>f 2. i r '.Jn a ll ,s ic1. e s . N e ver wr.ap h ot bread or st 'Jre it
tint i l c o ld L e c a u se t he r e t a i n e d 6o i s t ur e i i ve ry l i k e ly ·t J ma ke t he bread
s ::>ur m·o na q ui c k ly t h,,.n i t ot h e nd s e G ::>u ld .
•
rr he br ead 1J ox sh :.i U ld be 1Jc1- s he d f r e c.� uEmt ly anc� aired \'! e l l t o i ns ure k e ep ­
in� a go od c tk':. l it. y .:; f ·;;, r e ad •
Tin and g lass, P.ans are t he b e s -t f 0r b;_0d:ing brea.c1, .
bak e� , �e l l br owned · c r ust .
1Jo th giv e an evenly
r.,
T h i rd Year
� -E ight h
In _ ord er t o give va�1 e�y t o the d i et whit e br earl d ough � an b� mad e int o
d i f f ere nt kinc:·s o f ·r anc y r e> l ls . A r i c he r p r od u ct may be r.1 �'c6 e by ·.> Jrk ing .
· s h ::,r-� enirig , s r. 6?. r , eg2; s 2.11d f le.vorinG i nt o t he c� oue;h b ut t h i s 'i s n at ah12.y s
n e c e s sc:.ry . On ly ·s l ight c h anges l i ke t h o s e su3:g o :: t 0d in t he f o l l owing r e c ipes
si ve e xc e l le nt r e s. u1-c s ,
H aw· t o G l a z e Fe.n0 v R c 1 J.s
�---
,·
••
-
-
_,.
...�
. -��-JUI>
...........
1
.. --
There ar e a mim0e r 'J! .7 ay s t o g l2.:. z e fanc·y r o l l s :
1
2.
3,
4.
II
we ll beat en egg whit e or y olk Dixed wit h
H
' sma l l arn c.,unt of E1i lk ;
Br ush r :::i l ls 1.r1 it h r;1i lk .
II
II
" . p mJ0 e :c ed S UiFl.r d i s s b l"v e d in S .iJf.'>. l l am �)Unt
of boiling w�� 6r .
R o l l bre a d d o ugh int o half irich s hG et � C ut int o ci rc le s � Spread _ � �t h
butt e r . C r ea s e t lu· o ugh -t he mid.d l 0 . · F ::; ld onG ha l f ·Jv c t o"nt a· t he ot he·r ha lf .
Plac e in Peen a n i n c h apart i f th ey a1� c t 6 rJ r O\.m Jl1 al 1 s id o s . :Let stand un­
·c i l l d oub l e in s i z e . Eak e 20 minut e s in h :: rt oven .
!..
p ound l oaf of d ough (will illik a nine cinnamon r o lls )
·2 c . s ugar
l T . c innam on .
.
Rol l d ough t o half inch t hickne s s .
J_
:.:; c . cu rra1n!-, s or c l.i10ppea)
2. T . bt.it t e r
rai sins
S pread vith butt er .
S prin k le �it h
s u�a r , c innJ.;."J Jn and f r uit . R o l l t he d o ug h , pr0.1 s s e J [� s s t o [set h c r , c u.t int '.)
Plac e in p an . · Brush ...-?i t h bt:t t er . "Lst ri s e and bak e 2 0 minut e s .
:)i s c ui t .
It
The c imElm un ro 1 1 ::nay b e us. de as a l oaf , a l l Ji:? e d t o rise and bak e d .
can t hen be . s l i c ed f J r sand v i c he s ,
Br ead §t i cks
R o l l d o ugh int o st i c k s t h e s i ze �f a f ing e r . ?lac e in 8re as ed pa� s o
t h 8y wi l l n 'Jt t :r nc h . f'h en d o ub l e in s i z e �Jake unt i l br onn . S e rve \vi t h
· s 21. la. d s or· s oup .
•
Cut -t h e d ou3h int o pie c e s t h e s i z e o f t he f ini sh a ru ll s . Jh.k e int o
ja l l s . S pread wit h but t e r . P la c e i n g r e a s ed pan whe� l izht . Bak e r o l ls
twent y minute s ,
0
_
·4---H...----R-olls
,_..
4 H R � l ls ar e m os t att rac �
t i va wher1- rnad.e smc.'.. 1 1 . Li21ckc
d '.)ugh i nt ,) iJa l l s . Pla c e f ·5 ur
t osethe r in grca30d mu f f in pans .
,�rhen cl ot).b lc in s i z e bake twent y
1nim;rt e s .
4 H C l ov er Leaf R o lls
T ea Ji s c uit
!'
C ut d ough int ·) pie c e s f '.)r hicl ivid ua l b i sc uit . R o ll in-c a )bbng shape .
Plac e in pan an inc h ap&rt . r,- hen d o ub l e- in s i z e , ba ke tuent y minut e s . The
j i s c uit sho uld be well br �wneci on a l l s i i e s .
•
C ut and r oll s t rips o f d ough . Brc.'.id t h ..�e e pi o c; e s <Jf c bugh t a[; e-�h m"' t o
s ix or e ig ht inch l engt hs . Pla � e an. inc h a part in pan . Brus h � it h ecgs or
butt er . Let rise and. baic e t ·. Jent y min ut 2 s .
Thre e - f o urths cup o f fine ·c l:t dat e s or n ut m eat s or e;r o und orang e peel
:·.i ay b e vrnrk ed i�t o a p".Jund loa f o f 6. D ctEh , H � u. lc: int o l oaf . rlhe n c1. oub le in
ai . z e , bake .
R o l l the bread t J one inc h thickne s s . S pr ead wit h but · te r . S t i c k p i e c e s
0 f ap p l e int o ·t op o f d ough . S pririkle \1it h cinm1i:1011 and sugar • . rJhen d o uble in
s i z e , bak0 ...
l loa f d ough
1 e p; g
T . s ug,?,r
2
...
,
c . c urrafr� s
i s ins
!ir -\ic •' ro.
cinnamon
-::}.
Beat t he egg and t1ix ,.Jith t he ot her inc; n::di e nt s . ?for k the 1�1ixt u re in-t o
t he d oiie;h . 1iake int :J b i s cuit . Plac e 2.11 i nc h ap art in gr et1. s ed pan . Br ush
:."7it h ·,J c;}.,t en ee;r; . Cut a c r o s s on t op 0 f ea c h �Ji o c uit or mak e. a c r J· s s of fr ost-­
ing af t e;; r bak h1f� · Bak e i?:m cmt y rninui:. e .s.
1
Thi rd Year - Tonth l f o ot ing
S CORE D.'JID FOR YE.�ST BREAD
( Bevi er )
G eneri l Appo u ranc o • . . . . . . • • . � • . . • . . .
j • • ,
Size (5 )
Shap e · ( 5 )
Crus t ( 10 )
• • • • • •
20
Fla v or • • . • . • • • • • . . • . • • . • . • • . . • • • • • • • • .
. • · • . ,. . • • • · 3 5
Od or
Tas t e
Li ght ne s s • . . • • • • . . • . . . . . • . • • • • • . • • •
• . . .• ·• . , • . • • • 1 5
Cru1i1 b • • • • • • • • • • • • • • • • • • • . � • . • • • • :• • • ; • �
. • • • • • • • • 30
Charact e r 2 f cruob
C :.::,arse
T ·) u;::; h
M ofot
}E last ic
fine )
t ende r )
d ry
) t e;<t ure
:Jr n ot )
C ::>l or
G rain Jr di stri bution o f gas
20
5
5
TOTAL. . . • 100
The standard pa:n f :) r a p '.)und ba f
of brea d is � inc h e s l on�: , 3J inch e s
wid e ( .--1. t 1)'.) t; t :)r.1 ) and 3 inch u s d oc
1J .
Thi s 1: Han s a D.e rliun siz e l :i.s:. f ':1hich �·,1akcn
an a.tt ract i vc a�:;po a ranc e rrh0 n oxh i".::it
ed Ett ::..� c omu unit y , c -Yt.mt y or ste.t c fai r.
Th o ext ra lar� e ba. f Jr t h e r'Jund l
)af of .b re ad is an �cd s i z e . and sh :) U ld n ot
be exhi b it ed , In an exhi bit �he re al l
l � avcs rui sht s c �re O ( ua lly vell the
pr e f e renc e DJuld b e givon t � t ho one
a ppr o 3chinc m :r e nea r ly t J t h e stan dard
si z e .
The s hape o f t hu l x.-:.f c f iJr e,J.. c :no c d. s
co.r0 f u l c bnsic:.crc::1. ri Jll al s-o- . .� l oaf
- of bre ad sl1 J uld be na.iT J\.r nr at t h
e bi::w e t han at tL ·e -c op 2.m' f lare 5ra.d 112l ly ,
f f )rn bas G t J t Jp. Tho 1Jrea. d s h:J Uk
r ::,, und U) Jve r t he t '.J 11 . It sin ulcl 11 ot
bulg e at t h o s id es j ;.ist 2,b :ivo t he
ed�e :i f t h e �Jan . Th,.:; rc slnu ld be n J cra c k s
in the t op '.) r si c. es ·J f t h o l Ja. f . 'T he
b af s h :rnld n Jt 1ie i1i e;her o n :me sicl.e
t han t h e '.)th cr .
•
•
T h e c r ust s h o uld be a uni. f orm [i; .o l.d on �r own ov e r t h e e nt ir e l ea f .
H
s h b u ld b e cri s p but ri ot t a o b� i t t le . The c r ust s h o u ld b e J f even t h i c kn e ss •
G: c od _ bread has a d i s t i n c t o d 8r and · r fr�v or o f t h e 3 ra i 11 , a s we e t n utty
f la v or .
It sh '.m ld n a -� t & st o so. lt y , trn sty ,)r s 1 1.,ir .
The k ind '.)f f at t h:1. t vm s
. .
., us ed sh o u ld n ot be n :-rc i c e a :J le .
A l oa f o f bread whi c h i s l ight ue i �ht in � r 5p �rt i on t � it s s i z e is n ot
standard .
Bread o f t h i s q ua l i t y i s g e n 0ra l 1y hard t o c ut �md br,ci aks up very
r Gn d i ly .
It is a lmo st in1p o s s i blo t o c ut a c o od l' c oking s l j_ c e f r :ir:1 t h i s k ind
of l oaf .
·.. :
The c r umb o f a 8 G od l o a f o f bread i s f in o - t h e r e � r e v e r y f �� or n o ;
lar8 8 h o l e :3 .
T h e srnJ. 1 1 h o l e s a r e C Vf;Yl ly d i �3 t :c i '.rnt e d. 0V(-0 r t he ent'i ro c ut s ur ..:.
f a c e , o vc· n t o t h e v e ry ed g e .
T h 0 r c o.r e n o he�� V j_7' , c or:: ps. c t s t rfKt k s a-t. t ;rn t o p ,
b qt t orJ o r s=i.d e s · o f t }1 e 'ore cu.;;_ ;;:; :L i c (J .
Th; c r ur.�b s h o u.lc� be t eri.d e i� f:Lld b r ec-dt ea s i ly , n Jt f t1 l l t o p i e c e s whe n
hand led .
T h e c r umb mus t �e � o i st .
T o o d ry a c r umb has a t � ndency tp 6 r e a k e a s i ly .
.i':i c r umb whi c h ha s -ch a r i ght e la s t i c it y vr i l l sp r ing b.:1 c k t o p o G i t i o n when
p � es s ed d own l i s ht ly vlit h t h e f inger .
T h e c o l or o f t he c:c urnb s:1 o u ld b e a
c reamy ':trhit e .
A d ead whit e· or a e; r ey i s h whit e c r umb i:{1CJ i c 2.""G e s a p o or st anda rd
f or b r 0ad .
�\n e v 8n r.� i s t r i:but i on o f 8a s t hr cmg h o'ut t h e 0· o ur;h mas s means a f i ne
gra i n .
1 ·. .
1.
T o o p or ous a �r oad
Ove r r i s ing .
2.
larg e h 'J l c s
G n s n ot ev enly d is t ri b ut ed .
Cra c k e d t ap or s ia es .
Une ve n ho:::'1.t ... t -,r n h ot on side o f t h e l cia f ne xt t he f i r e b ox .
3.
S ei yr bread
T J o l 9tf3: a pe r i od ::i f f e n1ontat i on .
T 0 0 high or l ov1 E":. t em p e rat ure .
Pr obab ly
t h·� f Oj;rp er .
Not p r c,p e r ly c �r -a d f or a ft er b3.k inp; .
P:) o r )r od uc t s i n br ead .
4.
Ra.nc id D r e «:d
A p o or q uo. l i-t y � f fat 11r 0bably ,
5.
Heavy str eaka noar edge� er through loaf of bread ,
Poor yeast . T o o short a p e. · i od of f ermentqt i an .- T o o high or l ov\T a
nread wa s n ot kneaded l �ne; e n o ugh and gas 110t e venly di stribut ed .
6 . · T o o light a bread .
Fermentat i on "vvas carrie d t oo fa r , Bread w::;s all owed t o stand t o o l ong
bef ore hakin8 . Oven was n ot hot an ou8h t o set t he d ough and st op the
ris ing at t h e r i 6 ht t im e .
7.
"Yeast f lav o red. 11 bread.
a.
G r etf.f h whit e br ead .
9.
He avy bread
10 .
Fla v or poor
11 .
Dry cr uri1bly br ead
12 .
Crust t o o thi c k .
13 .
S oge;y bread
Not d ue t .'.) the amount 8 f y e&st used but t o t he a ct i on o f f oreig11 bact eria .
i�;hi c h arc l ike ly t o deve lop wh en br ead i s ke pt at t o o high a t empe rat ure
d ur ing ri sing .
Poor qua lity f iour ,
D o ugh 1�ot pr 0pe tlY hand le d .
T oo s hort a t ime f o r r i s i ng .
yeast .
P� or yeast p o s s ib l� ,
Pr o bably p o or yeas ·c was used or (fOt enough
Di d not use a go od st andard recipe . Po or materia ls .
been wel l baked . Nat prope rly c o oled and st ored .
Dreac: may not have
Too muc h f lo ur-. T o o l ong f e .rmenta,t j, on s o t hat the broac: was vo ry light .
D ri ed out· t h e bread in baking .
Bakinr::; vm s t oo sl ow and t o o l ane .
T n r11uc h li,: u i d il-i pr op ort bn t 8 f l o ur .
t-ht wel l bake d .
D id not ri s e l one; enough .
,(
- 28 -
BREAU 3 PEG Li LS
Third Y ear - E l e vent h me et ing
_.;,... _
2} e . ,ni lk
2, ft t b . f l o ur
2 t b � butt er
-} t s . s 2.. lt
eris p t oa st.
Mak e a p2..s..,� e o f f l o ur and sma l l am o unt o f mi l k . .:c:d i t grad ua l ly t o t he
s c a l<;1 4d � il k . Ad d sa lt ar1d :rn t :t e r ,? t t ir� e o f s o rv:i.tl-g . P t> u:r tfhit o sa uc e c vo r
the t o ast .
Serve not .
Jdd the whit es c u t f in e :f r o� t hr0 e hard b �i 1 8d eegs t J the mi lk t o ast .
Fhen r eady t o s e r ve c ov e!' t 1 e t o ast rrit h t h e <:;rat ed er; 6 y O lk .
}
£..or!! T oa s t
J.d d one - ha l f c.�l) of c ::; rn t o t he a b.Jve i.ihit c sa uce .
t oast .
Pour rnixt u r c o v e r
Pi e c e s o f ch�ppe d m oat Jr c hc o s o mny be used in p la c 2 � f t ho e arn .
Cfrat e c he e s e ovs r c ri s p 't :)a st . S a l t and :::c p :1 e r .
S ervo h ot . Exc o l l e l1'c s arvod n ith j d. l . : . -
2 t b . s ugar
1 c _ milk
8 s lic c v bread
JP. k G unt i l c h e e s e mclt !:L
Beat eg8s we 1 1 . ,·�dd r:1 i l k ·; s ug,:. r and s a lt . D i p b r e ad int o mixt ur c and
drain . Br own on we l l � rea s e d g r i c1 d l e . S e rve: w it h e.yr up , h on ey or j e l l ,
ffi:� T oa s t
Plac e a pit c her of
Wat e r t oad i s be st 1.vhe n pr epared a t the t i.. b l e .
boi l ing s a lt ed · (t t ea s p 8 on t o a c up ) ,vat er and p lat e Jf we l l br owned c r i s p
t oa st on t a b l e .
s of t .
T o pr epare ·· S :)read · ·foao t wi t h butt e r �
S erve imme diat e ly .
Po ur h ot wat e r ont o t,oas..:t unt i l
_.J e 1 1y S ur pr i s e
1 c . bread crumbs
2 c . mi lk
l 0ge;
S oak t h e c r umbs in t he mi lk .
s uga r .
.
..,,2 t s . sa lt
l T . s ugar
Je l ly
� dd t he y olk , we l l beat en , the sa lt and
C J ver \'Ji t h a la y e r o f j e l l and b ut; t e r 8 d c r umb s . Dak e in 3 r ea s e d
C o ve r �ith m erin�ue made f r om eg g whit e an d t�bl e s p o on s ug�r . Bf �vn
d i sh .
q uick ly in ov en . Serve � The e8g white may be 0mitted and t he j e l ly s ur­
pr i s e served �it h · whi ppe d c r eam.
2 T � · 1ara o n j uic e
l c . ·prat e r
1
c
.
s
ugar
l
t s . cinnamon
2
2 T , b ut t er
3 app les ( s liced )
3 c . bread crumbs
G re as e br: k ing d i s h . C o ve r b ot t om 'J f d i s h wit h c r w,1bs ,. t hen a l ay er o f
appl e . S pr ink le 'l.', it h su�c.r 1 c innamon . C ont in u e t :J �1 lt orrklt o t he bread
c r umbs and f r uH unt il t he di s h i s f ul l . _\dd t h e n 2.-'c e r . C over wit h b ut t er ­
s d bread c r umbs . 3a.k e 011e h nur . S e rve u it h whi pped c r e am .
C he e s e Puf f
But t e r s li ce s c f st ale b r e�:.c�. . L.1reak L1t o s nn. 1 1 :Ji e c e s . :�lt ernat e a
layer o f br ead cr umbs and sma l l !Ji e c e � o i ch e e s e unt i l the ba k ing d i s h i s
f ull. Cover wit h a cu st ard sa u c E us ing three f 0urths c up o f mi lk t o on�
egg . Bak e unt i l c ust ard s et s . S e rve h ot .
Any kind of le f t o v e r mea.t c an be us e d i n p la c e o f t h e c he ese in the
2.b ove r e c j_ p e . Me at br Gt h , nh it e sau c e Jr t ornat J j ui c e m2 y b e u s ed i n plac e
� f the c ustard . C bver wi th b�t t ered c r umbs and bat e .
�
- 3·0 (
'
3 T , s u13a. r
1 c . bread c r umbs
} t S � Ye.D i lla
2 c . mi lk ( s c e. k e c: )
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1 egg
1 s q uare c h o c o lat e
S 0a k the b r e ad c r ur.:1bs i n mi l t uci: i l \Ye l l s oi'-t eiled. . (le lt t h e e; h a c o bt e
C ombine a l l inc rect i ent s .
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The bre2d may be d r i e d in �vcn a n d t h 2n p�t t hr ough t he me at 1rind er .
Th o puddins Di l l be f iner 8rained .