for. and begin the next week's account with a true statement of the amount of cash on hand.

6. Look over your record for the week, and ask yourself the following questions:

Were all the expenditures advisable?

Did we always get a good return for our money?

How do this week's expenses compare with the expenses of other weeks?

Are we dividing our income wisely, or are we extravagant along certain lines?

HOW CAN WE PLAN IT TO SPEND OUR MONEY TO EVEN BETTER

ADVANTAGE?

Keeping household accounts will not make you thrifty, unless you take advantage of the information which they will give you.

If you wish to learn more about planning your budget, or about spending your money thriftily, ask a Home Economics teacher or a visiting housekeeper, or write to the Budget Committee or the Social Work Committee of the American Home Economics Association, Baltimore, Maryland.

A NEW PHASE OF EXTENSION WORK IN THE SOUTH

EDITH INGHAM

Dietitian and Manager of the State Dormitories, College of Industrial Arts, Denton, Texas

FLORIS CULVER

Extension Lecturer

A unique idea, as originated by and effected under the direction of the College of Industrial Arts, is the plan of instructing the boarding house keepers in the college community along the lines of food selection, preparation, serving, and care. The need of such a step was felt because, due to the rapid growth of the College, over one half the students cannot be accommodated in the dormitories and are forced to board at the homes near by. While some of the boarding house keepers served well balanced meals, there were others who have been known to serve such dinners as:

All things considered, it seemed hardly fair that the three hundred girls at the dormitory dining hall should have the advantage of being served meals planned by an expert dietitian, while between four and five hundred students were expected to do the same quality of work on a less certain diet.

Feeling that the housekeepers themselves would appreciate as well as profit by the coöperation of the College in regard to their daily problems of caring for the students, President Bralley issued to all of the women in the community, who had as boarders students attending the College of Industrial Arts, invitations to attend a short course of six lectures on important points in the maintenance of the culinary department of a large family. At the first lecture, all of the boarding house keepers were present. At the second lecture the number in attendance was nearly double that of the first day, for the townswomen who did not keep boarders wished to come also. As it is the policy of the College

to help whomsoever it can and to refuse aid to no one, the additional attendants were welcomed, although the needs of the boarding house keepers were the guiding thought behind each lecture. The audience increased daily.

The first lecture dealt with the sanitary aspects of the care of food and garbage. In the discussion of the significance of the germ theory in the home, the care of drains, traps, the refrigerator, and the riddance of household pests were emphasized. At the first lecture also, the composition of food and the principles of cookery were simply demonstrated. The lectures were planned for an hour, but, on account of the interesting discussion at the conclusion of each day's talk, it seemed impossible to close short of two hours.

The second lecture had to deal with the economical purchasing of food. The value of observing market quotations, what and when to buy in wholesale quantities, the number of servings to certain sized packages, and cost versus nutritive value of the different types of food were emphasized. A striking comparison of difference in cost in buying in large quantities and small packages was demonstrated. The following includes some of the suggestions made:

Buy:

Bacon, in 15 pound boxes.

Canned goods, by case. If possible place order for all canned goods at once, preferably the spring before to secure a better price. Use gallon cans if family justifies. Canned apples for pie, sauce, puddings, are cheap and easy to handle. Watch canned goods for full pack, quality, flavor, and syrup.

Cereals, by dozen boxes or more in cool weather. Crackers, by large wooden box.

Cocoa, by 10 pound boxes. Chocolate, by large sized cakes. Coffee, whole; keep covered and grind as necessary.

Condensed or dried milk for certain purposes and for emergency use. Eggs, by case or half case whenever possible. They should be stored in March or April, when they are cheap, either in a cold storage plant or at home in salt or water glass.

Gelatine, flakes or sheet. Lima beans, dry.

Lemons, by one-half box if used in sufficient quantity.

Macaroni, spaghetti, by large wooden box saves handling boxes and saves money.

Potatoes, by sack if they will keep.

Broken nut meats, broken pineapple and some other fruits are much cheaper than whole and equal in flavor.

Raisins, the seedless muscatel or sultana by pound instead of the seeded varieties in paper cartons.

Salt, in large sacks. Spices, in large cans or by pound.

Sugar, by barrel or by several sacks when it is cheap. Watch wholesale prices in city papers. Syrup, by case.

Tomato puree for soups and sauces.

Wesson oil for salads in gallon cans and, if desired, get best olive oil in gallon cans and use together. Medium grades of olive oil are often combinations. It is cheaper and more satisfactory to make one's own combination.

The third lecture dealt with the comparative value of food, the place in the diet, and the proper relationship of the various types of foods. The essential points in the planning of a well balanced dietary were discussed and demonstrated. The average food requirements of the girls attending the College were simply explained and the best sources of energy giving, tissue building, and body regulating material were clearly brought out.

In connection with this lecture, menus for one week were handed the women. Two of last years' degree graduates of the College, from their interest in the problem, gave their time and thought to the preparation of the dietary sheets which bring out the fuel value of each dish and give also the protein per cent and total calories for each day.

At the fourth lecture, the reasonable rate of board and reasonable profit to expect were taken up. Stoddard Hall budget was used for illustration. The average income to expect from their investment was worked out with the boarding house keepers. Proper kitchen and dining room equipment and arrangement of such were discussed. A comparison was made of the different kinds of linen.

On the fifth day a meat cutting demonstration was given by the local butcher. The comparative cost, nutritive value and use of the various cuts were discussed. Methods of making tough meats tender, and of attractively utilizing leftover meats were demonstrated.

The last day was given over to questions and discussions. Light was thrown on problems hitherto perplexing to many of the audience.

During the week, the visitors had access to the College library on Home Economics. Not only did they read from good books on foods,

but they also availed themselves of the opportunity offered them to read up-to-date magazines on the subject.

Each day, at least one simple dish was served them. Recipes worked out in large amounts for families of ten to fifteen were handed out to the women.

Probably the most satisfactory part of the entire experiment was the spirit of hearty coöperation and keen appreciation evinced on the part of the boarding house keepers themselves. Not only did they show eager anxiety to get every point offered, but also added color to the discussion by giving useful information they had gleaned by their own experience.

The boarding house keepers themselves petitioned the President of the College to grant them the privilege of another course of lectures next year, with monthly round table discussions. They wish to regard the College as the center of help for problems to be solved and a medium of exchange of valuable ideas.

As a step to this end the plan for the food department of the new dormitory to be in use next year was explained, and a cordial invitation extended for visits at any time.

It is the earnest desire of the College that the assistance rendered the boarding house keepers will not only be of practical service to them, but will also, through the service of better cooked and balanced meals to the students, benefit the College in maintaining a high standard of scholarship.

THE COOKING NOTE BOOK

EMMA CONLEY

State Inspector of Home Economics, Madison, Wisconsin

It is not the writer's intention to open a discussion on the merits of the note book in connection with food work in Home Economics.

It may be that the time spent in keeping any note book could be used to better advantage. Textbooks, containing standard recipes are now numerous enough so that it is no longer necessary to waste time dictating arbitrary proportions of ingredients.