EXTENSION NEWS
The Riverbend Homemakers Club have on dis
play at the Trading Post"a hand made
Alaskan ^ildflower Quilt. The quilt is to
be given away some time in July. Get you'*'
ticket from any of the club members or
from Mrs. Johnson at the Extension Office.
MRS, JAMES HULBERT ATTENDING ROUND-UP
Mrs. James Hulbert, the former Prances
Byrne, district home demonstration agent
in Palmer, is attending the 4-H Round-Up
at Fairbanks as an authorized Recreational
leader. After the'Round-Up, Mrs. Hulbert
will fly from Fairbanks to Chicken to join
her husband. They will be at Chicken dur
ing the summer months.
ATTENTION 4-H BOYS AND GIRLS!
How is that project coining? Got it up to
date! Are there weeds in your garden?
Better be a "speedy weeder"—it’s almost
canning time. Infomatioh on camp will
soon'be in the nail—so catch up with your
work.
TAT THRIFT
All leftover fat can be saved and used
again unless it is too strong in- flavor or
scorched. Saved fats may include dripping:
from roast or broiled neat or coultry;
trimmings from pork, beef and poultry,
properly rendered; and good-flavored fats
from frying. The last drop of fat should
be poured from frying pan, broiler and
kettle to use in gravy; sauces; breads like
waffles, biscuits and muffins; stuffings
for meat and poultry; and also for flavor
ing cooked vegetal1, es and cooking very
lean meat. Drippings as they come from
the pan hold good meat flavor which makes
these dishes extra delicious. Leftover fat
that has been rendered and strained may be
used in piecrust, cakes, gingerbread, and
quick breads generally. Leftover fats
also may be used to "buttor"breadcrunbs
for topping scalloped dishes.
Fats saved from cooking spoil more quickly
than new fat, so should he kept cold and
used as hoon as possible; .If they are use<
promptly, they can be poured directly from
the pan into a glas£ or .jar, and then kept
in the refrigerator, If they are to be
held for some time, strain through a clean
cloth before storing, because fat contain
ing particles of meat or other food turns
rancid faster than strained fat.
THE EATING OF THE GHEEN
The wearing of the green may bo Irish,but
the eating of the greons is universal—or
should be. Greens are rich in vitamin'A
and good sources of vitamin C and iron.
Nutritionists say the average American
Haiu WHH£ Laundry
YES, THESE SHEETS CAME FROIA-THE
"PH'.HL 7/KITE"
iO WONDER HE SLEIff^
IRENE LEPAK’
Loyal Order ^ Moose
! Lodge
MOOSE
t
Mo. 793
HALL
MEETS 2nd ar.d 4th TUESB-YS at 8:00 P.M.
VISITING K3.IB2HS -WELCOME
HELLER'S
THIS FAN ITZEDS TO GET
AQJJAINTED WITH
JRfJK HELLER
FOR A GOOD HAIRCUT & SHAVE
LOU'S
i Beauty Shop
YOU FILL FEEL SO MUCH
RUTTER and COOLER DURING
THE StEfflSR IF YOU CET THA.T
PSRI.TJIZNT NOU.
SEE LOU or LOGIE ■
SHOE REPAIR
FOR DEPENDABLE SERVICE TRY
OUR MODERN SHOE REPAIR
SHOP
ANCHORAGE TENT & ATN3NG CO.
511 C STREET '
Si BOX 515 Anchorage .Alaska
could well eau as much as 50 percent more
green and yellow vegetables.
The greens now plentiful are wild greons
dandelion and lambquartcrs.
Sinco vitamins disappear as votetables
wilt and wait, use greens fresh—the ■ •
fresher the more vitamin C; the greener,
the more vitamin A, To enjoy leafy veg
etables at their best, whisk them from
grocery or field to table with only a
brief pause in salad bowl or cooking
kettle. When they must be held for a
day or so, keep'them cool, damp, and
tightly covered. Pile loosely to prevent
crushing.
To keep greens as bright as a St, PatticR's
Day Shamrock, home economists of the U.S,
Department of Agrieaiturc say to cook
Cont, on pp, 5