College News and Departmental Notes: Foods and Cookery
by Departmental notes - 1918
After the food conservation work of the summer one of the facts most clearly brought out was the great need of further definite knowledge of procedure in the drying of foods, so that good working instructions could be given to the housewife who wished to use this method of food preservation. Drying had not been generally practised for so long that few people knew how it could be done best by the housewife under present-day living conditions. Believing that this process will be of great importance next summer and in order to prepare students who are to help with food conservation during the season of 1918, the department of foods and cookery held a drying symposium for a week during the late fall. Intensive work along this line was done in the more advanced classes and all students in the department were brought into touch with the subject. Mrs. Bertha M. Grimes, of the States Relations Service, who was released by the courtesy of the United States Department of Agriculture for the week, superintended the work.
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