xt7prr1phs10 https://exploreuk.uky.edu/dips/xt7prr1phs10/data/mets.xml   Kentucky Agricultural Experiment Station. 1943 journals kaes_circulars_003_393 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 393 text Circular (Kentucky Agricultural Experiment Station) n. 393 1943 2014 true xt7prr1phs10 section xt7prr1phs10 I
Foods Project lor LI-I-I Clubs
T
4--
  llohs The 4-H Club Member I
I
Entert ' {I I
if
I
I II
In
· I I!
fl
 :
I
-··’ Circulor 393
@5
  UNIVERSITY OF KENTUCKY ·
PM COLLEGE or Acanrcuuunz AND Home zcowomcs
- Acnrcutrurur sxrmsron sznvrcz
Thomas P. Cooper. Dean and Director

 tl
l
ll
j FOODS PROJECTS FOR 4-H GIRLS rj
I The following six foods projects are available to 4-H Club
j girls:
V j Breakfast
Supper or Luncheon
j Dinner am
  School Lunch
  The 4-H Club Member lintertaiins lim
  I-H Bake Book g0<
  ()nly one project should be undertaken within any one year ol lm]
j ·l-H club work. A girl beginning 4-H club foods work shoultl ms
* start with "Breakfast" and the following year take "Suppet ot `Ol
V l,uncheon," After having Hnished these two units she mat
T choose the following three pro_jects in the order desired. "Ditr W
ner," "School Lunch," and "The 4-H Club Member Entertains." [0
The "4-H Bake Book" should be the last. food pro_ject taken. ml
.·\ll girls should keep complete records of foods work, includ  
ing the project requirements and the "extras" done at home.
.v\t. the completion of a series of food projects the records may W
prove of great value in competing for county, state and national
1l\r\'2i]`(lS.
The work ol` the 4-H Foods Projects is planned to do at least
live things:
(Live kirowledge ol` trholesonie foods. their preparation and toinliir
IIHUOII
Interest girls in sltztring the responsibility ol preparing lootls lot
themselves and their families
lnrproxe health habits
j Promote a varied, well-balanced diet
j leach tnrrert table service and table manners
l
l th
ABBREVIATIONS We » eer- AND TH1;111 ·-we - » A IQQUIVALENTS Rl
T .. ........ tablespoon .   ...,......... 3 l lh
t . . . . . ......,..... . . teaspoon lll
c.... .. ..... cup .   .......... l6T as
02.,.. .. .... . . ounce ...,.............. 2T
lb . . ......... . pound . ..........,...... [6 01· C1
g . ..... . gill . ..,.....,......... M2 c jjj
pt . . . . . pint . .......,.......... 2 C
qt.... .. ......... . quart ... ............... 2pt
, gal . . .... . .. . gallon . . . .............. l (ll R
(l

 ‘
I
The 4- lub Member Entertams
lh Hy Asrra l`sutzx.·yM Darts, limrn Lacy, and Rtrrn L,y·rmt·;u
Your most pleasing appearance partly depends 011 your clothing
and on wearing it without being conscious of it. ln a similar way
your best behavior partly depends on your knowledge of the rules of
good manners and good form and on observing them as an established
Ul habit. Rules of etiquette merely guide you to the practice of good t
hl taste and to the promotion of charm and elegance in life. A real per-
H, son instinctively observes them. l
U This project calls attention to the rules that regulate certain
IL social events in the life of a #1-H club member. While young, learn
  to observe these social niceties unconsciously. Let their practice be
rome a p2t1`t of your behavior and mark you as a girl with kindly l
motives and nei<>·hborl t consideration. The t will not only make your
(l_ D > . x j V
le social events run more smoothly but make your life more pleasant.
ay What to do in this project Y
al Write an informal invitation and acceptance.  
.\rrange 3 table bouquets. l i
ist Prepare 3 varieties of party sandwiches. l l
i Nlake 1 loaf or layer cake or 2 kinds of party rookies.
Niake S beverages. I
Practice introductions and otlter tottrtesies until they are so much a pant ol
you that they are second nature. tl
l’li1\'C il picnic, party, tea, or supper alone or with assistance of other cllllt  
mentbers. lt
Serve tea to the family or cltante callers. j
. yl
PLANNING TO ENTERTAIN lj
t
ln planning a party consider the season, the likes and dislikes ol
the group to be invited, equipment for entertaining. the help avail-
T5 able for preparation of food and all items that affect the comfort ol
thc SUCSLS. Careful planning is needed to determine the type of party
that you will have. Many enjoyable parties are planned where guests
assist in the preparation, cooking, and serving of food and in the
‘ CmCl`UIlflI'HCl][, C()n5u][ gill mgtnlmrs of YOUT family Y0 l)l‘ SUN`? VNU
plans are agreeable to them.
Make your party or tea very informal. Choose simple and plain
tefresltments from your own farm food supply. Several girls may be
ttrltostesses and each assume her part of the preparation as well as
n 3

 II 4 Exreiystors Cmcutmz No. 393
i the entertaining. The more preparation in advance, the freer the mv;
hostess will be for her most important job—seeing that her guests en- ron
joy themselves. Lib
l Types of Entertainment
l Think over the following types of entertainment: (1) teas. witli
‘ i dainty [ood, dainty flowers, and service;   parties for an occasion doc
i such as your birthday, Christmas, or Valentine’s day, when you wear gan
l your best clothes and serve sweet refreshments;   picnics, with easy lnn
  clothes, hearty [ood and plenty o[ it. For a picnic plan a weinet Col
  roast preceded by a hike; or a log hre supper usually preceded by zt
y hike; or an outdoor oven supper held in the back yard or near the
i house; or a lunch packed to be eaten away from home after a hike
i or swim. tha
‘ y Informal Invitations “'O`
lniormal invitations to a tea, or evening party, may he given in
person, over the telephone, or may be written. The person inviting [O"
you pays you a compliment; your reply should indicate your appre-
ciation of the invitation. "I shall be glad to come t;o your party" is
a suitable reply to a personal or telephone invitation. A written in-
vitation to an informal party may be just a note. It is always written
with pen and ink on note paper or a correspondence card. l·`oll0\\‘ pn
this form: tht
l)ear Mrs. Dean: HN
On $2l¥lll`(l1l}' llIilCl`llUUll, .‘\llSllS[   ll]C   \’lC\\;   (jllll) lllCllll]Cl` , ilu
plan to have a party in honor ol their mothers at Ruth SlIlllll’S home. Y
We hope that each mother will he present at two o’clock. lo
Sincerely yours JN
. Alice jones, Secretari
i ln accepting Mrs. Dean writes: A lll?
i Dear Alice: ih]
Q I shall he very happy to he at Ruth Smith’s home for the partv at two ¤`<`l°Vl is
Saturday afternoon.
Sincerely yours Nl
Edna Dean 'll
Courtesy demands an answer to any invitation, unless it is Y0 *‘ m~
tea or reception. ll the host or hostess wishes to know how lllmll wl
are to be present at a tea or reception there will be an "l{. S. lv-Pd. my
in the lower left—hand corner of the invitation, This means a pr<>1tll" y
1 reply is expected. ill
i .\S YOU QTOW older you will want to know how to write i0l`lllR| dr

 t
4-H Cum Mmrmsiz Eurmzrmws 5 i
r the invitations and acceptances. In case you need this information now.
ts en- tnnsult "Etiquette" by Emily Post, a book in the Homemakers
Library. i
Entertainment
with Plan entertainment that will be interesting to all guests. l·`or in»
:asi011 doors use quiet games, table games, group singing, paper and pencil
wear games; lor outdoors, active or semi-active games, croquet, treasure
t easy hunt. Consult Circular 344, "Recreation for 4-H and Utopia Clubs,"
'€l1lCl` College of Agriculture and Home Economics, University of Kentucky. I
by tt ·
gl. my How to Make an Introduction
llikt Place of honor.- Always give the woman the place ol` honor; l
that is, introduce a man to a woman. A man is always brought to a A _
woman lor an introduction; neyer a woman to a man.
en in FOI'mS of introduction to use.— Use any one ol the lollowing ry
filing lormst .
PPI?. Nliss G. this is Mr. B. ,
wu is Miss G, n1ay l present Mr, li? _ U
» _ Nliss G, 1nay I introduce Nlr. B: g
Tl UV Miss G, Mr. B.
"'mill ll you are introducing two rnen, it doesn't matter which one you   A
Olloll ]>1`€SCnt to the other; however, il one is a much older man, giye him  
the place of honor. ‘
lf you are introducing any one to your tnother, always say,  
rmlm i‘M0tl1er, this is so and so," no matter if the person to whom you are  
‘ introducing your mother is much older and much more important. ll
Y011 always give your mother the place of honor; for example, say.  
iillother, this is Miss   my teach€r."  
ll your mother has a dillerent name from your own. you should  
bring her name into the introduction. Say. for example. "Mother. {
this is Miss X, my tcacher:" then turn to the teacher and say, "'I`his
mm is my mother, Mrs. Y."
lf you are introducing two girls, say. “Miss G. this is Miss Y."
Neyer say, "Miss G, this is my friend. Miss Y," because it indicates
llm ONG is your friend and the other isn’t, and might hurt the {cel
Y0 *‘ mgs of OHC ol` the girls. ll` you are introducing two girls, C21Cl1 of
IWW whmll YOU have previously mentioned to the other, it is all right to
ti. P." ml? Hhlary Smith, this is Grace _]ones."
ollllll lu YOU are introducing menibers of your liantil}`. lot €XLiITl})lC. U
lllmil to your father, gay; "Miss Smith, this is my lather." ll YOU
vrtuil milml`O(lt1(‘ing a boy friend to your l'ath<*t‘. you VU'. Hl:7*'lV“l`· 'l'l`

 EI 6 Iixttmstos Ctkcutsut No. 393
is Bob Smith." It you are introducing your brother to a young lady. tightl
say, "Miss Smith, this is my brother Charles." not a
Group introductions.- If the group is small and the convers;tV <`0Ydi€
1   tion is general, a new arrival should be introduced to everyone. Never lf
l include the whole group in one introduction. IE men and women [MTC
’ l comprise the group, the hostess proceeds in order, rather than taking mO1`€
l the women hrst and then returning to the men. lt is not necessary
l to repeat the newcomer’s name each time. Those being introduced T]
. y last may not have caught the name; consequently the hostess should A big
  repeat the name at intervals so that all may know it. ll a man and km;
( woman arrive together they are introduced at the same time, the when
( woman’s name being mentioned Hrst. lf the group is too large to inexp
permit individual introductions, newcomers should be introduced to forks
· _A several of the people nearest at hand. mvmj
Forms of introduction to avoid.- On no occasion say, "M1‘. [OWL
Smith, mee! Mr. Jones," or “This is my girl lriend" or "boy friend" of [O,
or “gentleman lriend." In fact, it is never good lorm to use any ol
l these expressions at any time.
What to say when introduced.—· When you are introduced the Ul
best reply is ‘“How—do—you-do?" Il you are the type person who C2111 *=t1`s€
very smoothly add another line, such as "It is nice to know you," O1` Such
“I am glad to see y0u," you may do so. Never say, "l am glad U1 l llf°“'C`
‘meetcha’," or “howdy" or "charmed" or "delighted." "‘f%l1[
When to Stand.- Only on two occasions should a girl slilllil Mit]?
when introduced: (l) \\’hen introduced to a much older lady, so111<¥· EHZIII
one the age ol your mother, remain standing until she passes 011 tn D
the next person or is seated, (2) lf you are the hostess and some <)11<` nw
. comes into the room stand to greet him or her. A gentleman rtse~ (mm
l when introduced either to a lady or another gentleman. In Hr
  When to shake hands.— lt is a lady’s privilege to oller her l1=111*l arp SI
t or not. A gentleman never extends his hand to a lady. H()¥\'C\'(`l`· il \\
a lady meets someone who extends his hand to her she should sltztlst Il hal
hands. An older lady has the privilege of extending her l1i111\\'i. hlass the heavy or (lar]; flowers near tht? lJZ1SC Of- UTC Ul"
(T NHQUTICIII. Keep light (j()]O]·g and [OYITIS at ll]C [OI') for balance-
iii i ii(m(lU('l$ if>\\' in height are (lesirable on a diningroom lHi)lC l)€· i
[U   IUGY (if) not obstruct the view aeross the table. Avoid confusion
tml ?i1`l`angement. Better too few {lowers than IOO HIHTIY. PW
    in at a time. Use some foliage. Flower holders mpke ,
,]_ UI (slid ‘l m€)l`€ Ufllllrill arrangement of flowers. Homemade holt Cfb
rken wire. a potato. or other article may be used.

   S, lixttaxstors (lttuzumu No. 395
HOW TO BE A GRACIOUS HOST OR HOSTESS
i lt is real fun to be a host or hostess-—especially if you are sure M
l the party has been well planned and you yourself feel at ease. tea to
l Plan the entertainment before the guests arrive. nl tea
. l Create a friendly feeling that will make guests feel at home. If
l Receive guests naturally and express pleasure at seeing them. iciiix
1 Show the guests where to put their wraps. tlinin;
  Introduce all guests to each other and to your family. Qiiiiiig
  Serve the refreshments in an attractive manner. Piiiii;
  Be present when the guests are leaving and receive their co1npli— tea bz
l ments with appreciation. Do this in a friendly, gracious manner. bread
t lf there is more than one host or hostess, each should have a share bread
V in cleaning up after the party. Do not leave it to others. kim (
‘» nf tea
RULES FOR PARTY GUESTS H
Be your natural self. Greet the hostess. lf you are a stranger. H‘l“’€l
t your hostess or her helpers will introduce you to the other guests. flullll
join some group of guests; and then go about the room talking Mt ‘ll“ll<
all present. Try to include at least three persons in the conversati01¤» ml
The following general courtesies are listed that you may see thm will ll
in "black and white" and review them from time to time. ' iiiche
l. Answer invitations promptly. md?
2. If you are invited to an afternoon or evening party be pwmpl éc
but not too early. [Imp
  Be agreeable. Do not visit with just one or two persons.
4. Noisy people are often disliked. Boisterous laughter is taboo. FI
  Avoid making yourself conspicuous at any time. iiimli
t   Be considerate of others; in doing this you forget yourself- ii.h()i(
i fi. Etiquette is built on the "Golden Rule." l wimli
  7. \“Vh€u Ei p€l“SOIl is talking to you, give that person y’Olll` Cllmf in LM
attention. mi. I)
8. One rises when an older person enters the room. with
9. Neither eat your food too fast nor take too big bites. Talkin! to pr
while chewing is crude. _ plum
I0. Gum chewing is not considered good taste at teas and lim"` i rtw.
but is permissible on picnics or other informal outings.
ll. To be popular be well groomed_ clean and neat, and Hlllll-"`
priately dressed on all occasions. _ F'
l2. Upon leaving a party, tea, picnic, or other social event thank mth
YOUT hostess OT ll0SI€SS€S for your invitation and entC1‘¥ZllllmCm‘ \lm'?l

 i
—l-H Cum h'lEl\iBl·ZR lixtrisnrams tl
THE TEA PARTY
irc Many hostesses express a very real hospitality by serving afternoon
tea to the chance guest or caller. Home folks enjoy it too. The kind
old tea given governs the choice of cloth, dishes, food, and so on.
If it’s a tea for a chance caller or the family taking time out to
H1- relax it may be served from a small table in the living room, in the
dining room, kitchen, or on the porch—any place where there are
enough chairs for everyone to be seated. The tea 1nay be made and
poured in the pot for serving or a pot of hot water and individual .
ilk tea bags may be used. In summer a cold drink is refreshing. Cookies. i
CV bread and butter sandwiches, cheese straws, crackers, or any simple  
m` bread or cake may be served. Cup, saucer, teaspoon and paper nap-  
kins only are needed for each person. The informality of this type i
of tea,   you sit and chat, makes one feel welcome. i
If it’s a dainty tea with invited guests, then you may hztvtr J
my flowers for the tea table of the dainty varieties; flower containers,  
gre tlainlyz table cloth, plain or lace; napkins, small (about M1 Size of r
rn tlilluer napkins); silver, teaspoons only; china, cups and saucers. Tea l
yn, Nifty be served hot or cold or used as foundation for fruit punch. L
Em For refreshments you may have small open faced cream cheese sand-   1
, wiches (on brown, whole-wheat or white bread): rolled jam sand- if
wishes; tiny cookies or inch blocks of cake; nuts: candy. ,
jpl §€HtiHg guests is unnecessary—they stand and chat as they sip  
their tea, and remain not more than 30 minutes. ji
Dainty Tea Sandwiches il
OO` Fresh bread is always essential for good sandwiches. Use white, •
idiole—wheat or Boston brown bread or a combination of white and i
whole-wheat. In all cases slice the bread very thin. When using {
mr l*'lV>l€—\vlrezit or white bread, first ent Off the erusts and wrap the l0Hi
in tt clean, damp cloth, and chill for an hour or more in the refrigera-
tor before attempting to slice it. All sandwiches should be spread
im with Tl lllin layer 0[ well creamed butter before the filling is ?l(i(l€(l
l “’1>t¤vcnt it from soaking into the bread. As sandwiches are ina¥"" Pin-wheel Sandwiches
_ Fellow directions above then sliee the bread lengthwise Hllmlt %
lnk Huh ie lhiCl€]" [md
per, crushed pineapple. cucumber. nuts, olives, pickles, onion juirt.
j A combination ol` 2 or IS ol these may be used in one hlling.
l \\'l·ll'l`l{ (Zv\l{li pl
4 egg wliitcs hg t milk lllllt
; l c sngat 2 t baking powdei (W 0
1,4 c buttci t/2 t salt
2 c floui l t flavoring ·l ii-
Cream ShOfleI1iilg. Add sugar gradually and cretnn until lltlllll illlll trim
light. Sift flour. baking powder and salt together. .·\dd flour atitl mor
milk alternately to creamed mixture. .-\dd flavoring and mix imo l' , wil;
smooth batter. Fold beaten egg whites in last. Pour into greasctl the
})H})€l`·llH€€l 9-iHCh square layer cake pan_ Bake §() niintites ill lllllll lm (
t‘1`21lC t>\'Cll (?l50° F). Use egg yolks in custard, salad dressing OY $illl(l' lh.
y wich Hllings. The tops of the cakes may have frostings of \'¤l`lOll` lll
‘ COlOl°S and lTl2l}' be decorated with nutineats. or small cantlieS1 OY {lh ju.
cake blocks may be frosted all oyer. or just on top. ml

 I-H Crim NIi¤m_C0unt time when water in lower part of double boiler beg1ns to  
jcjjr j’01l- Remove [rom {ire immediately, add llavoring and beat ullill jj
ml. lard enough to spread on cake.  
Sponge Cake Lace Squares  
illry jillllllllg H l21C€ lClllg 011 El Sl]CC[ of SI)()llgC (j21l(C. l"()l` [h€ l2iC£‘ l
lllllg YOU need con[ectioner`s sugar and lace paper doilies with 100se
"" Open pattern. If you prefer to make an original lace pattern, cut
intl ·IAii—1I]Cll stjuare ol paper and fold in halves diagonally. Fold this
md Illflllgle in halves Feld the resulting triangle in halves. D0 it OHCC
O jj lI‘lII`(‘· Now you have a small triangle with many folds ol paper.
SU] ' llllll 21 Sharp scissors cut little nicks or (`l1l`\`(‘S ever so Ol-l(?Il HIONQ
ml. [IIC Mlgcs. \’Vlien you open the folded paper you have a Square Wllll
ml. J"' Ol-l(`Il\\’(>l`li design Lay the square or the lace paper dolly lla! 011
oii~ IIIV <`?ili C Sllgftf I squates tttlstsceletletl tthilflllzllu l
M C water or l c cocoa
lgi ld C rich milk l/Q t vanilla
;[5_ Pinch of salt
(0 Lct sugar, salt and water boil in a sauce pan for 5 minutes. Drop
ne stjuares of chocolate into this sirup as soon as it begins to boil.
C12 (.rhot·olate will melt as the sirup cooks. Chocolate squares may bc
ml A broken up to hasten melting. As soon as chocolate is melted. remove
  ll lltllll the hre and aclcl rich milk nary gradually. beating it nl as ll
Nh  ‘l)l(`lC(l. Add vanilla last_ Xlllien-cocoa is Sl1l)SIllllI€(l for’·’l1clir>3it>l'2lll<·
rh; lll·ll€$. HSC l c cocoa and mix this lll sauce pan with sllgtll ·lll( Ml l.
’ VANILLA ICI? CRli.·\Nl
ji" l l>llll whole milk 2 egg yolks
2 `l' cornstarch (flour mav be used) l c heavy cream
Y T water I l t vanilla
W F sugar Pinch of salt

 I
  |~t Iixttxstos (Ztttcutmz No. 393
l Scald the milk, stirring constantly or use a double boiler. Mix corn-
` starch and cold water to a smooth paste and slowly add to it the
scalded milk, continuing the stirring. \Vhen slightly thickened, re-
t turn mixture to the double boiler and cook for about 15 minutes.
, Add sugar, salt, and beaten egg yolks. Cook 2 minutes. Strain il
I lumpy. (Cornstarch is less apt to lump than flour.) \\’l1en cold, adtl HNL
I 1 the cream and vanilla. Freeze, using 4 parts ice to one of salt. [Jiu
I rtucsn rraurr tee CREAM lhc Ol
  I pint fresh fruit l c hone) uml l
I l [7il][ (Zl`C2`Il`ll % i SIll[ pélll I
I Mash pared fruit and add honey. Allow to stand a short while. Then 0ll€·h
l add cream and salt. Sugar may be added if needed. Freeze. Turn lt¤l