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The Iowa Homemaker Vol.20, No.3 Volume 20 Article 1 Number 3 The Iowa Homemaker vol.20, no.3 1940 The oI wa Homemaker vol.20, no.3 B. Hughes Iowa State College Beth Bailey McLean Iowa State College Winnifred Cannon Iowa State College Dorothy Lee Conquest Iowa State College Margaret Read Iowa State College See next page for additional authors Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Hughes, B.; McLean, Beth Bailey; Cannon, Winnifred; Conquest, Dorothy Lee; Read, Margaret; Hakes, Jean; Mason, Nancy; Simpson, Bette; Garberson, Patricia; Greene, Helen; Thomas, Marjorie; and Jensen, Ruth (1940) "The oI wa Homemaker vol.20, no.3," The Iowa Homemaker: Vol. 20 : No. 3 , Article 1. Available at: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. The oI wa Homemaker vol.20, no.3 Authors B. Hughes, Beth Bailey McLean, Winnifred Cannon, Dorothy Lee Conquest, Margaret Read, Jean Hakes, Nancy Mason, Bette Simpson, Patricia Garberson, Helen Greene, Marjorie Thomas, and Ruth Jensen This article is available in The oI wa Homemaker: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 THE IOWA HOMEMAKER A Review of Activity in the World's Largest School of Home Economics Iowa State College, Ames, Iowa Editor-in-Chief \[YRTLF. MARIE CAMPBELL VOL. XX NOVEMBER 1940 NO.3 Director of Tmining WINNIFRED CANNON Associate Editors jEA1' ARY SARA HERVEY CONTENTS Business Manager DORIS PLAGGE The Epicurean and Her Viands-B. Hughes Circulation Manager Three Home Economists at Work- BETTE K~;ox Beth Bailey McLean, M S. '33 DEPART:\IE:\'TAL HEADS- Betty 2 . Wallace, Cuts; Dorothy Vaughan and :-.tarie Anderson, Assistants on Cuts; Practicals Make Perfect-Winnifred Cannon 4 Betty Ann Brady, Office Manager; Bar­ bara Wilkening, Art; Helen Kubacky, Cheese-The Gourmet's Delight-Dorothy Lee Conquest . \\'hat's :--Jew; Marjorie Thomas, Bright Tackets; Bette Simpson, Alums; Ruth The Package Has Its Face Lifted-Margaret Read 6 Jensen, Spindles; Margaret Boeye, Cal­ endar. Sally Casts Her Ballot-Dorothy Anne Roost 8 EDITORIAL STAFF Lois Adams Patricia Hayes \Vhat's New in Home Economics . 10 Gaynold Carroll Helen Kubacky Margaret Ann Clark Helen Moe Patricia Craven Katherine Monson Tease the Appetite with Eye-Appeal-Jane Hakes 12 Marian Dougan Frankie Sample Dordana Fairman Mary Schmidt Stop, Think and Reckon before Dieting-Nancy :\Iason 13 Jeanette Foster Constance Schoppe Virginia Harding Genevieve Scott Biography of a Home Economist . 14 Virginia Hemple Jane Willey Lucille Spetman Alums in the News-Bette Simpson 15 BUSINESS STAFF 16 CATHERI~E RAYMOI'>D, Advertising Mgr. Make Yours an Imaginative Spread-Patricia Garberson HELEN Kr.;APP, Downtown Mgr. Iowa Staters Go Conventioning-Helen Greene 17 \fARJORIE QUALHEIM, Campus Mgr. E,·elyn Brown Betty Ann Iverson Behind Bright Jackets-Marjorie Thomas 18 Virginia Daley Peggy Madden Patricia Galligan Wanda Marshall Mary Harter Helen Moeckley From Journalistic Spindles-Ruth Jensen 20 \Iargaret Hornaday Joan Neveln Marabeth Paddock CIRCULATION STAFF • A foods major appears in a surrealistic pose amid cooking utensils on the coYer block designed and cut by Kathryn Cooley. Assistant Manager BARBARA RA~tSEY • Illustrations courtesy of National Biscuit Company, (page I); Swift and Company, l\Iary Diekman Louise Knox (2. 3) ; Farm Science Reporter, (4, 10, II) ; Modern Packaging, (6); General Electric, Virginia Dunker Shirley Lambert (6) ; Eastman Acetate Co., (7) ; Marshall Field and Co., (8, 9) ; California Dried Fruit Alice Fletcher Vivian Sargent Research Institute, (12, 16) ; Cranberry Canners, (12) ; Capper's Farmer, (13) ; John P . \largo Weise Harding's Restaurants, (14); \fanual Art's Press, (19). Pl ' HLICATION BOARD • Published monthly during the school year by the Home Economics students of Iowa Dean Genevie,·e Fisher, Miss Kather­ State College, Ames, Iowa. Price $1.00 per year. Advertising rates on application. ine Goeppinger, Elizabeth Storm Fer­ Entered as second class matter at the post office, Ames, Iowa, under the act of )!;llson , \!iss Paulena Nickell, Myrtle March 3, 1879. l\larie Campbell, Winifred Cannon, Jean An·. Sara Hervey, Doris Plagge, COED CALENDAR lkttc Kno:\. Nov. 1-All College Dance, Union, 8:00 :--Jov . 17-Iowa State Symphony Orchestra Nov. 2-Engineers Carnival, Union, 8:00 Concert, Great Hall, Memorial Union Nov. 19-21-Li LLle Midwest Horticulture Nov. 8-All College Dance, Union, 8:00 Show, Catherine MacKay Auditorium :--Jov. 9-Football-Drake at Ames; Theta Nov. 19-Helen Jepson, State Gym, 8:15 Xi Dance, Catherine :\1acKay Audi­ 194 0 •• HOVEMIEII .. 1f40 torium Nov. 22-Horticulture Fall Dance, Union ..... ...... ..... .... lAT. :\'ov. 23-Football-Nebraska at Lincoln; Nov. 10-Vesper Service, Great Hall, 7:45 .. -)) )) » -.. 1 2 Press Promenade, Union, 8:00; Sigma Nov. 15-Ail College Dance, Union, 8:00 Alpha Epsilon Dance, Sheldon Munn, 3 4 5 6 7 8 9 Nov. 16-Football-Kansas StaLe at Man- 8:00; Theta Chi Dance, Catherine 10 11 12 13 14 15 16 hattan; Home Economics Ball, Union, MacKay Auditorium 17 18 19 20 21 22 u 8:00; Tau Kappa Epsilon Dance, \'lac­ :--Jov. 24-Vesper Service, Great Hall, 7:45 24 2526 2728 29 30 Kay, 8:00; Water Carnival, State Gym ­ Nov. 25-A.W.S. Getwise Meeting, Mac­ nasium, 7:30 Kay, 7:00 today makes sense to most people, and they are eager to learn more about foods and ways of preparing and serving them. They talk THE about vitamins, calories, and balanced diets in Cpicutcau a matter-of-fact way that belies the fact that it has been only in comparatively recent years that much has been known about them. AND HER VIANDS Today, the discovery of a new vitamin is hailed with as much acclaim and excitement as was the discovery of a new land. Not so many years ago, the discovery of a new vitamin There are many prom1smg opportumtles to­ would have received scant notice. day in the fi eld of foods. More and more Thus we must come to the conclusion that attention is being given to foods and the im­ there has been a real awakening to foods, es­ portant part they play in our well-being. Per­ pecially on the part of the American people, haps no period in history has seen people be­ and they are being accorded an increasingly come so food-conscious as the last twenty years more important place in the lives of people. and most authorities agree that this trend will Food has acquired a glamour and a fascina­ become more marked in the succeeding years. tion that intrigues and beckons everyone, and Moreover, people have developed an intell i­ as a result, it has become really "big business." gent attitude toward foods. They have come There can be no doubt that the possibilities to know foods and with that knowledge there which lie ahead in the field of foods and allied has followed an interest in foods wholly un­ industries, requiring a knowledge of foods, are known a generation ago. limitless and bounded only by the imagination The scientific approach to foods as practiced of the individuaL- Beatrice Hughes, '29. Beth Bailey McLean) M.S. '33) home economist for Swift and Company, known as "Martha Logan/' relates the new story on lard production ow often the tedious routine of some school This is a story about one of the greatest improve­ H problem seems like a waste of time. Yet many ments in lard in the last 20 years-actually much times, in our later experiences, we are grateful for longer, a half century, perhaps. To the men in the the techniques and the appreciation of standards of laboratory goes the credit for development and pro­ quality that come from those drills and repetitions. duction, but I want to sketch briefly how three grad­ Little did I think when I was baking hundreds of uates of the Home Economics Division of Iowa State cakes for my thesis problem at Iowa State in 1933, College have done their bit to help in the market that the trials and troubles I went through would one analysis, the kitchen testing, and the promotion of day be the stepping stones to help me reach a better this new lard. understanding of an important practical problem. This story should begin with the days of our grand­ A bit of philosophizing might be done here, but we'll mothers, when lard was the main cooking fat and all let it pass. This important problem is really one of those fine pies, cookies, doughnuts and cakes emerged great concern not only to my company, but also to all from the home kitchens. Then came the competitive farmers in the North Central states. hydrogenated vegetable oil shortenings in about 1900 2 The Iowa Homemaker and their rise to such an important place on the top can to make a fitting modern container for the marketing lists of the women of today. Even though modern new lard. 12 to 14 per cent of every hog brought to market goes The proof of the discovering is in the using. It was into making lard we have seen an increasing number here that the work of the home economists began. of vegetable shortenings appear on the market. Our task was to help find out what kind of a shorten­ More than 10 years ago, intensive work was begun ing women really want-that is, what do they buy in the research laboratories of Swift & Company to and why.
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