GOOD HEALTH PARADE N observing National Educa IN tional Week, the schools of San Diego, California, conducted a poster contest in connection with other activities of the week. The two best posters submitted in the contest were health posters, according to the statement of Christian M. Niven, registered nurse, writing for the Pacific Coast Journal of Nursing. The accompanying illustration, reproduced from her article, shows how some of the ideas were worked out in the theme of a Health Parade. Other events in the week were a play on "Home Nursing and First Aid," visits to hospitals, and classes. special health Miss Niven says: "National Educational Week for 1924 has come and gone, leaving behind a clear-cut impression in the public mind that instruction in the laws of health has made for itself a distinct place in the school curriculum." A Food You Can't Do Without With all the variety possible in the modern menu, there is always one food given an important place in every meal-Bread. For over fifty years The Fleischmann Company has been studying bread and the ingredients from which it is made. The story of these ingredients is in a little book, "Bread and Its Ingredients," which will be sent upon request. Address The Fleischmann Company, 701 Washington Street, New York City. FLEISCHMANN'S YEAST Adds nutrition 170. "Sunkist Recipes." Fifty-page illustrated pamphlet giving a variety of recipes and directions for serving fruits. Tenminute salads and ten-minute desserts are special features. 171. "Making Biscuits," "Cakes for Delicious Desserts," "Royal Cook Book," "Jewish Royal Cook Book." A group of booklets put out by a well known baking powder company. "Making Biscuits" gives fourteen pages of recipes for quick breads and muffins. The "Cook Book" is a 50page booklet having a wide variety of recipes. 172. "Royal Menus," "Temperature Guide," "Baking Powders," "The School Lunch Box." Small pamphlets of information as indicated by title. "Royal Menus" gives excellent recipes for prescribed menus with excellent illustrations. 173. "Delicious Foods," "Better Baking and Cooking." Two small leaflets with colored illustrations 174. "Perfect Pies," "A Manual of Cakes," "Frying Facts." A series of booklets prepared by the home economics department of a large concern. 175. "Teacher's Outline for a Domestic Science Course," Sections I, II, and III. Issued by the domestic science department of a baking powder company. A good syllabus for reference or direct adoption by home economics teachers. Five Articles on the School Lunch Instructor Quantity Cookery, Teachers College, Columbia University Miss Davis' articles will begin in the February, 1925, issue of NORMAL INSTRUCTOR AND PRIMARY PLANS and continue through June. Each of her articles will cover the following points: 1. A seasonable and inexpensive menu suitable to be served in a rural school. 2. The dietetic value of this luncheon menu. 3. Recipes sufficient for 20 pupils. (We have arbitrarily chosen recipes to serve 20. The teacher, of course, will adapt the recipes to suit her needs.) 4. A description of the proper equipment necessary for the preparation of the lunch. 5. Correlation of the teaching of cooking with the preparation of the school lunch. 6. Facts that indicate the possibility of corre lating geography with the school lunch. 7. Suggestions for serving the lunch; also an occasional reference to table manners. Our aim is to make this series of articles as comprehensive as possible so that they will appeal to all teachers. Though the articles are written primarily for rural school teachers, they will also be of great value to the teachers in schools in small towns and larger communities. Miss Davis has been teaching for twenty years, her experience including eight years in rural schools, and several years in the primary grades. She knows NORMAL INSTRUCTOR AND PRIMARY PLANS very well, having been a subscriber. She is an instructor in the Foods and Cookery Department at Teachers College, Columbia University. Her wide experience and her present connection enable her to give us this series of articles which will be of great value and interest to every teacher confronted by the school lunch problem. Fill out this coupon now so that you may have every one of these helpful articles F. A. OWEN PUBLISHING CO. Enclosed is $1.00 for which please send me the February, March, April, May and June issues of NORMAL INSTRUCTOR AND PRIMARY PLANS containing the SCHOOL LUNCH articles by Mary Agnes Davis. Name Address D than this Why? IETS are odd things. Sometimes the very diet that should make a patient put on weight, fails. The trouble frequently is that the It has been found that the addition of 1 per cent of plain, unflavored, Here is the correct formula used for infant feeding: Soak for 10 minutes 1 level tablespoonful of Knox Sparkling It is, of course, important to use only the purest form of unflavored NOTE: Copies of this formula will be furnished without charge in any B Bottle of Milk Charles B. Knox Gelatine Company, Inc. 111 Knox Avenue, Johnstown, N. Y. THE Variety in Doughnuts HE average person only knows how to make one kind of a doughnut. It is just as easy to make a variety of kinds. The GOLD MEDAL Home Service Department has recently made a special study of this subject. It is the purpose of this department to help the professional worker as well as the woman who cooks only for her own home. more careful attention than in the special experimental kitchen of the GOLD MEDAL Home Service Department. You may be expert in making doughnuts already but we are sure that you will wish to write us and obtain the result of the recent investigation we have made on this important old fashioned subject. In writing for this doughnut recipe 2503-AF. just ask us any questions you wish. Cordially yours, Betty Crocker GOLD MEDAL HOME SERVICE DEPARTMENT WASHBURN CROSBY COMPANY Minneapolis, Minnesota DIGESTS FROM FOOD MAGAZINES Co-operative Advertising Increasing YS "The Dairy Record": SAYS "Regardless of their motives, there is no questioning the value of the publicity being given interests outside of the industry to the value of dairy products. "Reference has been made in these columns to the work being done by life insurance companies, banks, and similar institutions, in promoting the use of dairy products. For the most part, their work has been confined to consumers and producers, but now comes the American Institute of Baking, pointing out the commercial value of using milk in bread making. "After admitting the truth of the conclusions arrived at through the ex perimental feeding of white rats upon bread supplemented by milk, in one case, and with only water in another, the official journal of the institute points out that bread made with water is fast being replaced with bread in which milk takes a prominent place. A comparatively small percentage of bread made with water is now sold in this country. "Progressive bakers generally are convinced that all bread should contain milk and many believe that until it does, bread made with water should be so labeled, that the consumer will know that he is getting an article of less complete nutritional value than if made with milk.' to "Whenever we are tempted to be fearful of the over-production, which alarmists point upon every provocation, it may be well to remember that the use of milk and its products is only in its infancy, not alone as far as its sale as a dairy product is concerned, but also as an adjunct in the manufacture of other products. Thus far, if the truth be told, the dairy industry has done little to provide new markets for itself. Instead of acquainting the other fellow with what we have to offer, we wait for him to discover us." By-Products Plant Should Receive Special Attention efficient labor-saving continuous machinery for converting fish waste into merchantable products was introduced into the canneries. Since that time the by-products industry has developed so rapidly that every up-to-date plant on the Pacific coast has its fish meal and fish oil unit. Competent supervision is a vital necessity if such plants are to serve their purpose and the by-products plant should have the attention of a thoroughly reliable, competent and conscientious operator if 100 per cent results are to be obtained. Over and over again manufacturers have put such expensive plants in the hands of ignorant employes. The time has come to standardize the operations of by-product plants as scientifically as those used for initial operations. Better Methods Make Better Business THE International Grocer" throws light on how to increase business by means of direct mail advertising. A dealer in England sold as the results of single circulars, 1855 boxes of apples; 20 cases of oranges; 40 gallons of maple syrup; and 10 bunches of bananas for every two as marketed in the old way. When this dealer wishes to move a big quantity of some item he mails circulars to all the families on his list and as a result his business has increased 10 per cent, and this in the face of active competition. Research Indispensable in Food and Container Fields WILLIAM SHAW THOMSON in "The Glass Container" presents the case for research in the field of bottling and canning in glass. This point is proved by means of illustrations drawn from other lines of activity, such as shoe advertising, hote! advertising, etc. Only by a common sense study of the market, says Mr. Thomson, can the general trends be determined and efficient campaigns planned. Not long ago a new food product was placed on the market. The product was good, the price reasonable. The advertising copy was well prepared. Yet the company failed, because the trade name selected carried with it a popular idea of evil smelling and nauseating compounds. Again, a new baking powder failed because it was put out in an individual but practically inconvenient container. Nothing short of patient and intelligent research will make successful marketing of any product possible. Food Manufacturers Should Study T Consumer Demand HAT questionnaires to consumers will prove of material help in determining methods of distribution is borne out by the experience of the packers. This industry was assisted by representatives of the Bureau of Agricultural Economics of the United States Department of Agriculture in a recent study, the results of which are set forth in "The National Provisioner." Young women in each of five cities helped to gather data that indicated the reasons for and against eating meat; meals at which meat is served, familiarity of housewives with different cuts; influence of price in determining cuts purchased, etc. The conclusions drawn are that housewives should be educated; that individual dealers can help in this education; and that nationality, location of markets and consumer income are among the factors to be studied by food distributors. A. Tea Distributors May Profit P. IRWIN, director Irwin-Harrisons-Whitney, Inc., tea importers, advises distributors to take advantage of the coffee situation to develop their tea trade. In "The Tea and Coffee Trade Journal" Mr. Irwin shows how the wholesale grocers and tea distributors have a golden opportunity to increase their business, either by selling for immediate delivery or taking orders for March. Air Conditioning Important in the Bake Shop THE selection of the proper type of machines for regulating humidity in the bake shop is of primary importance, says Peter G. Pirrie in "The Cracker Baker." device The smallest commercial which seems to be available is suitable for any size shop. One unit takes care of a room 10 x 15 x 7 and if the room is larger additional units may be used. This type of machine adjusts humidity by means of a disk driven at high speed with a stream of water dropping on to the center of the disk. For larger bakeries there are types of apparatus which distribute conditioned air to any point desired. Such an installation consists of a fan which pulls air through a housing in which it may be subjected to any one of three actions or to all of them at the same time. Either form of equipment has been found to repay the initial cost many times over. |