SIX BOYS FINISH
4-H CLUB BAKING FROJECT
Of those hoys and girls enrolled in
4-H Club baking projects, there were
six boys and nineteen girls who com
pleted the work. The boys were:
Dick Warner,'Ralph Warner, DonaLd
DeLand,- Joe Hynek, Dale Sandvik, and
Angus McKcchnic and were members of
the Sourdough 4-H Baking Club, which
was composed entirely of boys. They
carried a first year baking project
and met regularly throughout the
summer. Some of these boys won awards
at the Matanuska Valley Fair for
their baking in competition with
girb enrolled in the same project.
There was a total of 85 boys and
girls enrolled in Home Economics pro
jects during 1957 in the Matanuska
Valley and Anchorage, according to
Miss Ruth DeArmond, District Home
Demonstration Agent. Of this number,
in addition to those taking the bak
ing project, there were two girls who
completed a canning project, twenty
two girls who finished in clothing
and three girls carried wild flower
preservation projects to completion.
It is estimated that 555 dishes of
food products with a value of $114.
were prepared by 4-H Baking Club
members during- the summer. Two girls
canned 165 quarts of vegetables, fish
and meat and preserved 129 other con
tainers of jelly, jam, etc., with an
^estimated value of $5140.00. The
twenty-two girls completing clothing
projects made 22 dresses and 68
other articles during their project
year, with a total estimated value
,HOMEMAKERS * MEETINGS
Four Corners Friday, Jan. 7
Sourdough Tues.,Jan.ll—Mrs.Thuma
Mountain View Thurs.Jan.13--Mrs.Carso
Civic Center Friday, Jan.14
LEADERS’ MEETINGS
\11 meetings
1:30 Jan.15
ii
2:30
Jan.22
t!
1:30
2:30
1:30 Jan.29
2:30
are on Saturdays -
Kitchen arrangement
The attractive house
dress
Buying staple foods
Family living room
Hooked rugs
Knitting & crocheting
ARE YOU"SCOTCH"?
Left-over meats, as well aa canned
meats, are or should be a source of
never-failing satisfaction. Dishes
prepared from them may take only a
fraction of the time and attention
involved, in concocting a dish from
fresh meat and the result can pxcase
even the fussiest.
There are three things to remember:
First, don’t cool: canned or left-ove.
meat too long—never more than 10 to
15 minutes for it has already been
v/ell cooked and the longer it is
cooked the second time, the less
tasty and tender it becomes.
Second, conserve all the flavor by
keoping every bit of the broth or
drippings and gravy for use in the
left-over dish. The fat and liquids
can be used as the basis for sauces
to pour over the meats, or vegetables
can be cooked in them. And be sure
to use just the right seasonings in
the right amounts. Try something
different once in a while—a bit of
marjoram or thyme or bay leaf.
And the third thing to remember is
to bring new flavors to the dish by
combining the moat with vegetables.
A sturdy stand-by is the meat and
vegetable stew. Oho good trio would
be turnips, carrots and-onions—
boiled, together in the moat broth
until nearly tender, then combined
with the meat and the whole dish
seasoned to taste. Try dumplings
on top.
Have you ever substituted biscuit
dough or-mashed potatoes for regular
crust over a meat pic. Or make your
pie into a turn-over.
Then, of course, there arc always the
spaghetti-moat combinations. Try
hominy, hominy grits, cooked rice or
n cracked corn or whole wheat in
stead of the spaghetti for a change.
Try adding a chopped green pepper wit
onion and tomato juice and a dash of
tobasco sauce.
For something different, make tamale
pie with corn-meal mush for ’'crusts".
The filling is made of an onion and
a pepper chopped up and cooked in fat
and added to a pint each of tomatoes
and any chopped meat, seasoned with
s’alt and chili powder or cayenne pepp