The Farm Home and Kitchen

New Zealand Journal of Agriculture, Volume 60, Issue 2, 15 February 1940, Page 160

The Farm Home and Kitchen

Contributed by the Association for Country Education

Is Marriage a Skilled Profession?

TO realise the significance of classing marriage as a profession one needs to remember the general standards which distinguish between a professional and a non-professional occupation. While all labour has dignity, we accord to. the professional occupations a still greater degree of respect, because we expect a person who is engaged in a profession to have given many years of his life to securing special training and qualifications in respect of that science or art, and to follow the highest standards in his professional and his personal life. Our respect increases accordingly as the profession calls for self-sacrifice and serves to augment the happiness and welfare of mankind. . Mother’s Responsibility When we consider what qualifications marriage possesses to be ranked as a profession we find that, while the curing of disease calls for the services of professional men and women who have gone through long training to perfect their knowledge of the human body and.their skill in diagnosing complaints and treating them, there is practically no scientific training provided for the more important responsibility 'of bringing healthy children into the world, of developing in them bodies that are robust and vital, and of inculcating habits of right living. The doctor and the nurse pass examinations before they are allowed to take the responsibility for treating patients, but there is no standard of knowledge required before a woman may become a mother. Again, take the school teaching. This ranks as a profession, but its in-

fluence on the future citizen is really of far less strength than the training which the child receives at . home. If, thanks to the mother’s training, the home turns out children who are industrious, observant, eager to learn, friendly, sociable, helpful, self-con-trolled, and truthful, it is a simple matter for the school master to do his share in producing, enlightened, progressive, and honourable citizens. The teacher has years of training to prepare him for his part of the work, while the mother is expected to “know by instinct” how to deal with her child. So, again, it is obvious that it is not lack of importance but lack of training which prevents marriage from being ranked as a profession. Home As Consumer Nor must we forget the importance of the home as the great consumer of commodities, and the power over industry and production exercised by the thousands of women who are the selectors and purchasers of practically all household commodities. The woman is the purchaser whose demands and needs control the majority of industries. But in most countries of the world women are given no . opportunity to secure training in consumer education; there is no banding together into professional homemakers’ associations, and no setting of standards by such associations. ' In some countries, however, the importance of the woman’s work in the home has long received general recognition, and thorough and. scientific training in all departments of homemaking has been provided. American women are adopting a professional

attitude towards it, and the “housemother” schools through Scandinavia, for instance, provide a residential course of not less than six months’ duration for girls between 15 and 20 years of age.- Practically every girl attends these schools in addition to passing through the primary schools, in which home science is a compulsory subject. . So important is this training considered in Denmark that when a girl is engaged to be married and cannot afford to attend a course, the Government will pay for her to take a three months’ course in home care, child care, food values, budgeting and buying, and dressmaking. The older women, through their housewives’ organisations, employ qualified home science teachers to advise them on the latest and most scientific aspects of home management in all its branches. The result is that home-making is a much respected occupation, looked up to by the community as a whole. Respected Occupation For marriage to be classed as a skilled profession is a very natural sequel to the years of progress and development that have passed. If our New Zealand women feel the desirability of securing in this country a similar standing for home-making, I am certain that by their home efforts and the co-operation of the Home Science Department of the University of Otago and the Association for Country Education they will be able to bring it about.

—V. MACMILLAN,

B.H.Sc.

"Junior Homemakers" —Who Are They?

EVERYONE knows that the “Young Farmers’ Clubs” provide opportunities for the future farmers of New Zealand to meet, discuss, and learn, and otherwise to prepare themselves for their vocation as primary producers. But everyone does not know that the Junior Homemakers’ Clubs, sponsored by the A.C.E., similarly enable the prospective housekeepers,

wives, and mothers in the country districts to equip themselves, mentally and physically, for their future calling. Girls between the ages of 15 and 25 years are eligible as members. They select a goal as their year’s project, and each month an A.C.E. tutor gives them a lecture-demonstration which takes them a step nearer to the achievement of the goal. In addition, they are given training in how to run a business meeting, and are given opportunities to acquire useful hobbies and general interests. Besides the monthly meeting, a five-day rally and short course in Dunedin are also included in the year’s tuition. Two members of each club are entitled to attend the rally, which is held by arrangement with the University of Otago in one of the Home Science Hostels. The bulk , of work in the hostel, such as cleaning rooms, etc., is carried out by the delegates, who are divided into groups and carry through all duties in rotation. Each day the time from 9.30 a.m. to 12.30 p.m., and from 2 p.m. to 5 p.m., is filled with discussions, demonstrations, lectures, etc. The main theme of this year’s rally was centred around the selection, preparation, and care of food to ensure that every family

and every member of every family could be properly fed according to his or her age and needs. In the evenings “fireside evenings” are. the usual activities, and informal talks or entertainments are given by inspiring personalities. The following report submitted by the president of a J.H.C. will enable one to judge the interest which . the J.H.C. girls take in their club programme, their home projects, and their rally activities. Annual Report of J.H. Club “The .first meeting was held in March, 1939. The ten girls present decided to form a J.H. Club. The topic chosen for study was a personal one, namely, “My Own Wardrobe and Future Plans.” During the year we have discussed the minimum wardrobe; colour schemes to suit each girl; what money we’ll have to spend next year; and how to spend it; importance of line in clothes designing; posture; how to test the qualities of material; accessories; their importance and place; and lastly “Spring Cleaning Your Clothes.” During recreation periods we had play-reading, cutting and making skin gloves, and making felt posies. “A dance was held to raise funds for the club, and was voted the best ever held in the district. A large crowd attended, and we cleared £lO. We catered ourselves, and the supper was really a worth-while effort, as it delighted our guests, and under the guidance of our tutor and our own supervisor, we found it entailed much less work than we expected, and it was perfectly carried out. “Well, I must say that I have enjoyed the meetings every month, and the discussions with the tutors have been very helpful for planning our • wardrobe for the future, and the glovemaking and felt flowers demonstrations were very interesting to us all. “During August, the rally was held at Dunedin, and I had the pleasure of attending it along with many other girls from Southland and Otago. We went for several -interesting trips, one being to the new Karitane Hospital, which I enjoyed very much, one to the

W.E.A. to see some plays, and a visit to the Home Science School. “It is hard to single out anything that I liked more than the other, but I did find the talks given by Dr. Marion Whyte and Professor Strong very interesting, and also the talks by the tutors each morning about the food we eat. “We all hope that the future rallies may be as enjoyable as the last, and

that the girls roll up and make the most of the grand opportunity of meeting the girls from the different clubs.” —(Signed) J.H.C., PRESIDENT.

AUTUMN CHUTNEY.

31b apples. lib seedless raisins. 21b tomatoes. lib brown sugar. 4 cups vinegar. J teaspoon cayenne pepper. 1 teaspoon pepper. 2 tablespoons salt. 2 teaspoons ground ginger, lib, onions. Method. — Skin the tomatoes by pouring boiling water over them. Slice them into the pan. Mince apples and onions and add to the tomatoes together with the raisins, spices, and sugar. Stir and cook for twenty minutes. Add vinegar. Stir and boil one and a half to two hours until the chutney becomes thick. Taste, add more salt if required, and pour into clean, hot jars and cover at once.

Do You Know ?

That citrus fruits, such as oranges and grapefruit, are judged by their heaviness and smoothness of skin. That fresh pineapple should be firm but not hard, the spines should pull out easily, and there should be a decided, characteristic odour. That bananas should be solid, but speckled with numerous brown spots. That cabbage should be solid, crisp and green, while cauliflower should be creamy white with no discolouration, solid, and compactly formed.

“In the past, science has conferred on those people who availed themselves of the newer knowledge of infectious diseases, better health and a greater average length of life. In the future, it promises to those races who will take advantage of the newer knowledge of nutrition a larger stature, greater vigour, increased longevity, and a higher level of cultural attainment. To a measurable degree, man is now master of his own destiny, where once he was subject only to the grim hand of Fate.* ’ . ?

—JAMES S. McLESTER,

M.D.,

Retiring President, American Medical Association.

Recommended Recipes

“Cut and come again” cakes and breads suitable for picnickers. (Cakes marked with *, having no moisture other than eggs and butter, can be packed to send to soldiers.) •WHEATMEAL FRUIT CAKE. J lb. butter. Peel and nuts to taste. 12 oz. wheatmeal. 1 lb. mixed fruit. 4 eggs well beaten. 10 oz. sugar. | teaspoon cream of tartar. I teaspoon of baking powder. (No soda.) Method.— Beat butter and sugar. Add eggs. Add fruit and essences. Lastly wheatmeal and cream of tartar and baking powder. Bake 1| hours steadily at 325-350 deg. F. •NUT SHORT CAKE. 1 lb. flour. J lb. butter. ' | lb. light brown sugar. 2 teaspoons spice. - 2 teaspoons cinnamon. 2 teaspoons cream of tartar. 2 teaspoons soda. 2 eggs. Method. Work with hand to stiff paste and cut in half. Roll half and place on tray. Cover with* jam and cover with second half. Brush with milk and .cover with chopped nuts. Bake 20-30 minutes at 350 deg. F. Cut in fingers. QUICK AND ECONOMICAL FRUIT CAKE. 1 lb. flour. i lb. butter.. i lb. sugar. 1J lb. fruit. i lb. peel. t cup milk. 3 eggs. 1 tablespoon syrup. 1 teaspoon soda. Almonds. Method. — Add soda and syrup to milk and heat slightly until dissolved. Rub butter into sifted flour (as scones). Add sugar and fruit, pour in milk,, etc., and lastly add beaten eggs. Put in tin

lined with greased paper and bake 2| to three hours at 325 deg. dropping to 250 deg. CHOCOLATE CAKE WITH RAISINS. 2 tablespoons cocoa. 4 oz. butter. f cup walnuts. 1 cup milk. , 1 teaspoon soda. 2 eggs. 8 oz. sugar. 1 cup seedless raisins. 8 oz. flour. i teaspoon cream of tartar. 1 teaspoon vanilla. Pinch salt. Method.Cream' butter and sugar and add the beaten eggs. Fold in sifted flour, cream of tartar, and salt, and add soda and milk, lastly fruit. Bake in sandwich tins at 400 deg. top off, bottom low, 30 minutes. When cold join together with chocolate filling and ice top. N.B.—lnstead of sandwich tins, one large tin may be used. Bake one hour. WHOLEWHEAT PRUNE BREAD. 1 cup flour. 2| cups whole wheat flour. 1 teaspoon salt. 4 teaspoons baking powder. i cup sugar. 1 egg. 1 tablespoon melted butter. If cups milk. 1 cup uncooked prunes. Method. Mix dry ingredients. Add prunes, which have been pitted and cut in small pieces. Add milk and slightly beaten egg. Beat well. Add melted ’ butter. Turn into a wellbuttered bread pan. Bake in a slow oven 325 deg. F. about 1 hour. COCOANUT LOAF. 2 cups flour. 1 cup cocoanut. J cup sugar. 2 teaspoons baking powder. 1 dessertspoon melted butter. 1 egg. Pinch salt. Enough milk to make right consistencyabout J cup. Bake in slow oven f hour.

GINGER BREAD SPONGE. 1 lb. butter. 2 eggs. i packet allspice. 1 teaspoon ground ginger. 1 teaspoon soda. | lb. sugar. f cup golden syrup. 1 tablespoon cinnamon. 1 cup milk. 1 lb. flour. Method.— butter and sugar. Add eggs and beat well. Add syrup, soda, dissolved in boiling water and milk. Mix well with flour. Bake hours. GINGER APPLES. Method— and core tart apples. Fill the cavity of each apple with a spoonful of preserved ginger. Place in a baking dish and add a syrup made of one cup of water and half cup of sugar, or some ginger syrup diluted with a little water. Bake until soft and transparent, but not broken. Baste several times with the syrup. Serve warm or cold. PEACH COBBLER. Peaches, 21b. Sugar, to taste. Water, if necessary. Flour, %lb. Shortening, If oz. Baking-powder 1| teaspoons. Salt. Milk to mix. Sugar, 2| oz. Method. Skin peaches and put in a layer in pie-dish. Add a little sugar and water. Make the scone-mixture, roll out jin thick. Place over the peaches and bake in a hot oven. PEAR GINGER. 51b pears. • ] 4|lb sugar. /• ■; lib preserved ginger. Method.— Cut up pears and let them stand over-night with sugar. Boil up with the ginger next day.