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SERIES II.

BULLETIN No. 19.

     This bulletin contains information and directions for the home work for August and September. Read all directions carefully. Some reports made indicate that some members did not follow carefully the instructions given. The work outlined should be taken up at the earliest opportunity after the bulletin is received, and each member should practice it until she can secure good results.

     What to send in for August and September:

     For August send only two report cards, one for sewing and one for cooking, and the August sewing models, materials for which are enclosed herewith.

     For September send only the report card on cooking. Do not send the petticoat, waist or dolls; keep these for the county contest and later for the state contest if they are selected for this purpose at the county contest. On account of misreading directions a number of members have sent in aprons and holders. These have been returned to the owners except where no address accompanied the article.

      This bulletin contains directions for the completion of the course offered in the Home Experiment Department this year. We desire every member to complete the work of the year and send in all reports promptly not later than October 1. A list of all those completing the entire work will be made and they will be provided with whatever literature is available for distribution among members who complete the work.

     Any member who has failed to make reports for any month should send in all reports past due before October 1, 1910.

     The State Contest and Convention:

     The annual state meeting of the Nebraska boys' and girls' club will be held at Lincoln, January 16-20, 1911. This will be after the county contests are held. At the county contest the best exhibits will be selected for representing the county and the individuals at the state contest.

     Courses in Domestic Science and Agriculture:

     At the state meeting a five days' short course in domestic science will be given by the University of Nebraska in the laboratories of the Home Economics Building.

     At the cooking contest held in each county, each county will be permitted to select two girls who will represent the county at the state contest. These two delegates will be permitted to take the domestic science course offered, free of charge, and will also be admitted to the state cooking contest at the close of the course in domestic science.

     A similar course in agriculture will be given for the two boys selected by each county.

     Full statement of plans and premium lists will be given in a bulletin to be issued later and which will be sent to all members enrolled.

     Official Caps and Pins:

     Official caps and pins for the Nebraska boys and girls club members will soon be ready for distribution. Inquire of your county superintendent. The colors are golden-rod and white. The style of caps for both boys and girls is shown on the front cover page.

B. C. BISHOP.      

     August 1, 1910.

     Study the table of measurements, and remember to sift the flour before measuring, and to mix and sift the dry ingredients when combining the recipe.

     If the results are not satisfactory, try the recipe a second time before filing in the card. Under the heading "Method of Combining" describe the order in which the ingredients are put together, and how. Under "Process" give the steps in cooking the dish, as steaming, boiling, baking, etc. If there are more than two processes for the one dish, give the time of each one. Read over the instructions for the proceeding months and make the work of the last two months the best of the season's work. Mail the report cards in when the work is finished.

     The August work in cooking includes rolls, corn oysters, canned peaches, and plum jelly, with a report card. The sewing includes feather stitch and French knots on gray flannel, with a report card, a petticoat and a shirt-waist. Keep the petticoat and shirt-waist for the county contest.

     The September cooking includes corn broad, ginger cake, with a report card, and grape juice. The girls under sixteen years of age will dress a ten inch doll in long clothes made from the patterns in this bulletin. The girls over sixteen will dress a twelve-inch doll in short clothes. If you haven't a doll, these patterns will fit one of the correct size, which can be purchased.

     Instructions as to the premiums on these dolls and your other sewing will be sent you in October.

1. COOKING

     Rolls:

1 pint bread dough after first rising
1 tbsp sugar	1 tbsp butter
1 tbsp lard	yolks two eggs
Flour to knead

.

     Beat the yolks, add the sugar and stir into bread dough. Add melted butter and lard, and add gradually beating in with a knife the flour until the dough is of right consistency to knead. Do not add any more flour than is absolutely necessary as the softer the dough the lighter the rolls will be.

     Let rise until the bulk is doubled. Shape. Let rise again until very light, then bake in a moderate oven 18 minutes.

Corn Oysters:

     Grate raw corn from the cobs. To two cups pulp add one well beaten egg, one-fourth cup flour, and season highly with salt and pep

per. Drop by spoonsful and fry in deep fat, or cook on a hot, well-greased griddle. Canned corn may be used.

Canned Peaches:

     8 quarts peaches (pared and halved)
     1 quart sugar
     3 quarts water

     "Pare the peaches, cut in halves, and remove the stones, unless you prefer to can the fruit whole.

     "Put the sugar and water together and stir over the fire until the sugar is dissolved. When the sirup boils, skim it. Draw the kettle back where the sirup will keep hot but not boil.

     "Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup. When the fruit begins to boil, skim carefully. Boil gently for ten minutes, then put in the jars and seal. If the fruit is not thoroughly ripe it may require a little longer time to cook. It should be so tender that it may be pierced easily with a silver fork. It is best to put only one layer of fruit in the preserving kettle. While this is cooking the fruit for the next batch may be prepared."

Plum Jelly:

     Use an underripe acid plum. Wash the fruit and remove the stems. Put into the preserving kettle with 1 quart of water for each peck of fruit. Cook gently until the plums are boiled to pieces. Strain and measure the juice and put into a clean preserving kettle. For every pint of juice add one pint of granulated sugar. Stir until the sugar is dissolved, then place over the fire; watch closely, and when it boils draw it back and skim, put over the fire again, and boil and skim once more, boil and skim a third time, then pour into hot glasses taken from a pan of water on the stove. Place in a sunny window.

     A thin coating of paraffin makes a good cover after the jelly is cold.

2. SEWING.

     Loop Stitch, Feather Stitch, French Knots: Materials required:

     Gray flannel: 4 inches square.
     Embroidery silk: light blue.
     Needle.

     Trim the edges of the material and have the corners square.

     Thread the needle with the blue embroidery silk, and make a very small knot. Work on the right side from left to right, beginning at (1). Take the first stitch 1/8-inch from the edge. Hold the thread in place with the left thumb, and take straight up and down stitches 1/8-inch in length, each time bringing the needle out over the thread. Finish the four sides of the flannel with this stitch.

     Thread the needle with the embroidery silk, and following the cut carefully work three rows of the feather stitching from (5) to (6), (9) to (10), and (7) to (8).

     Thread the needle with the blue embroidery silk, and tie a small knot. Then bring the needle through at (4), leaving the knot on the wrong side. Work on the right side of the flannel. Take up a very short stitch, one thread, keeping in on the needle. Take hold of the two threads a short distance from the eye of the needle and wind them twice around the point of the needle from right to left. Draw the needle through, holding the stitch firmly in place with the left thumb.

     Put the needle in at the same point it was brought out.

     Continue along the four sides of the material, working a French knot in the center of each of the loop stitches.

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