Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-12-07
THE UNIVERSITY OF
UTAH NEWS LETTER

professional training is the ain OF 4 |
group Of influential educators in A
merica who are advocating radical
changes in our educational system.
The school of education of the I'm
iversity of Utah, under the direction
of Dean Milton Bennion, has taken
up the issue and is holding a series of
meetings for the purpose of discuss
ing it. Educators from various parts
Of the State are being called in, to ex-
press sheir views. Local opinion on
the matter is crystallizing very rap
idly and in the main it is favorable 10
the change.
If the innovation is adopted it will
reduce the individuals school caree,
to six years of elementary work, three
years of junior high school work,
three years of senior high school work
and two of college. After that the
young man will be free to pursue his
professional or technical training and
thus get into life's pursuit two years
sooner than he does under the pre-
vailing system. 1t means essentially
that two years are to be added to
every mans productive life.
In anticipation of wheatless day tie
domestic science department of the
University of Utah has gathered and
tested some valuable recipes that give
ing palatable and economic substitutes
the housewife full directions for max
for wheat flour bread.
Here are several of them:
Boston Brown Bread
Rye -four, cups Salt II teasp ION
Corn meal, cups Soda, teaspoons
Molasses, 1 cup Milk (Hot), cups
Mix and sift rye flour, corn meal
salt and soda.
Mix the hot milk and molasses, add
to the dry ingredients. Stir well, and
/ MI BISdSeu IlOluS IWO-lulIuo luli.
Grease the covers and cover tightly.
Steam hours. Yield, G pound
baking powder tins.
Virginia Spoon Bread
Corn Meal, 1scup Eggs 1
Sweet milk, cup Baking powder, 1
Salt Il teaspoon teaspoon
Put milk in saucepan and let it
come to boiling point. Remove from
fire and stir in corn meal quickly.
When lukewarm add salt, the egg yollS
well beaten, baking powder and lastly
the stiffly beaten egg white. Put in
hot well CREASED baking dish. Bake
in quick oven until brown. The best
utensil for this amount is an earthen
baking dish holding u pints.
This yields four generous servings.
Eggless Corn Mullins
Corn meal, l cup; Salt / teaspoon;
flour (sifted), y cup; Baking powder,
2 teaspoons; Sugar, 1 to table
spoons; Milk, cup; Melted Butter, 2
tablespoons.
, Mix dry ingredients and add milk
and melted butter. Put in creased
muffin pan and bake thirty minutes in
moderate oven. Yield, 10 mullins.
Sour Milk Corn Bread
Corn Meal, l pint; Salt, u tea
spoon; Soda, u teaspoon; egg; Bak-
ing Powder, a teaspoon; Lard Melt
ed), IL tablespoons; Sugar, / to 2
tablespoons; Sour Milk, pint.
Slightly beat the egg, add milk
salt and soda. Stir in the meal. Add
melted lard and baking powder. Bake
in hot creased pan. Cut in squares
and serve. Do not have batter toe
stiff. Yield, / cake, 9x9x1 inches.
Prof. Althea Wheeler, who has this
service work in charge, is gathering
practical recipes and related data
from numerous sources. She is espec
z tally interested in old pioneer dishes
4 and menus. Any promising lookinl
recipe that comes to her department
4 will be carefully tested and reduced
& and if it is found to be worth while
4 the results will be given out to tn,
n public. All the women of the Stat
n are invited to assist in this roundup
b campaign.
n The $1,000 quota of the students
q Friendship war fund assigned to tn
4 Utah colleges and universities ha
been subscribed five times over an,
Y contributions are still coming in, &C
\ cording to information given out b.
s Prof. George Emory Fellows of tn
\ history department of the Universit.
of Utah who has charge of the diret