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Progress Report on Extension Local Leaders at Work T HE work of local leaders who have attend- cd Extension Service Training Schools Siflrms to be progressing according to plan, or. in some cases. even better than anyone plan- ned The “extra” that no one could foresee is the enthusiasm and originality of local leaders in presenting their subjects to their groups. The women in the groups seem to be enjoying this way of “learning” too. One of U1!" instructors. reporting her first Training School for Local Leaders. said: “This group were the best students I have yet en- countcri-d for enthusiasm, interest, originality and spontaneity and I am sure they will all hu- good teachers." (Here we see a reflection of the purpose of a training school in what it dues for tht' leaders thumsclvas. Perhaps they Were all just naturally gifted with the qual- itiL-s named; more likely some of their enthus- iasm and originality was due to the fact that they were going back to teach what they had ll-arncd and they were putting everything they hiltl intuit.) lll'rf' are HUlllL‘ notes from leaders in “The Third Meal" project: Sylwa Bock. local leader for New Dundee t't-pnl‘tfii “Thi- members are enjoying the course." (Thu,- local leader is really "giving a course" when sht' relays what she has learned in itL‘l‘ own Institute group.) “And they are ready for the discussion. They bring with them tll‘W nth-as and new ways of serving food." (Instructors in Food and Nutrition encourage Hal-tr cllissvs to Llst‘ their imagination in devis- ing ni-w dishes and variations in basic recipes.) Min Grace Hamilton. R.N., extreme right, at a lead! county loco] toadcrs' Training School on "Hints tor the Home Nurse," shows. how to improvise back rests, waste baskets and olher equipment for the patienl‘x comfort. Hrockvillc Recorder-Times Photo Mrs, F, LeRuez of Mill Creek “’I‘ll. for her second meeting with her gm - woman made a dish from one of the n | - the pamphlet given them. The dish. served for lunch and there was a dis. about them. It is interesting to hear that at Scott stitute under the leadership of Mrs Ll' well the attendance of four at the first ; increased to twenty at the Second. At 1 0nd meeting they "had talks and Clot: tions and made six dishes includin; wiches.” Central Dumfries with Mrs. Ford r as leader gave a whole day to their 1 having a forenoon meeting and an at? meeting with twenty-four women aim The leader reports: “We started at ten and divided into groups. We had tick. pared with the words Soup, Main Dish. and others and the ticket you drew “Hi you know the group you would be u- with. We had all the ingredients arrim trays and the ladies then prepared and . the meal. Needless to say, they had at time. We discussed the meal while an eating. For the afternoon meeting we him write out menus for three daysâ€"one (lay there was a roast, one when they had ti- one meatless day. The rest of the afli was given to discussion when a grow problems were ironed out." This note comes from Mrs. Alson M. V. local leader of Bloomingdale Institute. to the first meeting a letter was mailed r4 member of the Institute telling them ‘The Third Meal’ project and giving 1h» - date of the first meeting. The women m - couraged to bring their pre-school chi Four children attended the first moi-1m. five the second meeting. We provided m- for them. “We prepared the Hot Combination and Fruit Crunch at home and baked at the meeting where, of course. they sampled. We asked for volunteers to dishes from the recipes in the Mcmbcrs' phlet. We got one hundred per cent st. in this, both in volunteering and up back at the second meeting. The wom- ported their families' reaction, too (Th1 ftm). and where they thought the recipes be improved. The salads, salad dressmia desserts were brought to the second m~ » and at this meeting we passed on a 1 the hints and ideas received at the Tru School.” In the project “Sew to Save Dollar Make Sense" there was a question on th- uoms AND coma"