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’s new fivom the me Economics Branch ~operatian with Women’s Institutes and other inter» groups and are open to everyone in the commu- l . new slant has been added to an already popular duct, so Poultry Please is bound to be a hit. The p m for 1974, has been designed by Miss Margaret . ver, Supervisor, along with her staff of food special- , Home Economics Branch. For every season there is a reason for cooking with ' try and eggs. The versatility ofthese fine Ontario ducts make them natural choices for meals anyâ€" e. Nutritionally valuable for high quality protein, amins and minerals. they are available at reason» le costs. ‘ The booklet will arouse your interest, even before ' u open it, the colour on the cover makes you curious see the inside. Upon opening, there are lots ofideas r menus for your mealtime planning. Every home- ‘ alter will find something new. Do you freeze your 1 ench Toast, or for your quick “on-therun” break- How about a Spring luncheon, sewing Turkeybur- 6' rs and a crisp raw Spinach salad, dressing your salad with red peppers, sliced hard cooked eggs and may» naise? For the cool days, a Turkey Chowder hits the at, or would you rather make a Chinese dish? Dimer the Patio, could be fun or for that special event an niversary Dinner for two, or when the crowd gets t0~ ther â€" try a Barbecue Supper. These are the ideas ailable to you. Most of us like poultry and eggs and 3.;- ese products provide variety, so why not ask for, 'l'oultry Please”. AKED IN A PIE (Local Leaders’ Training School) ’ “Local Leaders” Training Schools are organized by 1‘ 9 County or District Home Economist who sends ap- , cation farms to all the Women’s Institutes in the l ounty or District and to any other groups who request :g, em. A "Summary Day” is held at the completion of 9 project. ” V Twenty-four Training Schools will be held in 1973 in be followed by Summary Days early in the new car. The Food Specialists from the Home Economics H ranch, assisted by the local Home Economists are re- onsible. How did, Baked In A Pie, come about? It just 'dn’t happen. The ideas came from you â€" through pular request â€" listening to your suggestions â€" i en a brain storming session among the specialists â€" ’ due time, manuals. The objectives are to promote nutrition in new and .u teresting ways: to present new techniques for the exâ€" erienced and inexperienced; to promote Ontario roducts; to develop leadership ability; and to present it realistic approach. The first thought, is to dispel the idea that pastry is only for desserts; the second, if pastry is used as a main dish, it's not only to use up the leftovers. A main dish might very well start with ground beef, ham, fish, mushrooms. onions or vegetables. There is an enthusiasm shown by the leaders and a keenness to go back to their groups and teach. Tech- niques of pastry making might not have changed but there is always some new trick to learn from one an- other. When Miss McKercher or Miss Lampman showed the slides at Area Conventions. do you remember the “Crusty Chicken?" It was c'oated with Chou pastry. Do you know how it was made? Would you make a Quiche? When this question was asked at one of Miss Anne Urquhart's Training Schools. almost everyone said “no”. however. after knowing more about this savoury custard type dish, everyone wanted to make it. BAKED IN A PIE recipes look to economy, nutri- tion, easy availability of products used, and most im- portant of all â€" would the dishes be popular in the majority of homes? - One of the many patterns. "Tumbleweed". REVIVAL OF AN OLD CRAFT The Training School for QUILTS has really caught on. Mrs. Layne Paton, Supervisor of Crafts. is de- lighted with the response and pleased to see younger women attend. The ancient Craft, which dates back to at least the eleventh century, has been handed down through the ages. It has been said, that the story of a quilt is the record of the human family. Variations of design are as unique as the individual who created them. Some- times the quality is the only design. sometimes pieced. beautifully appliqued, crazy patchwork, but all can be an accomplishment when finished. Is there a better way to spend your leisure time? (continued on page 28) 25