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teen-agers. Fathers have never always agreed with sons on how to farm; nor mothers With daughters on how to dress. But there are en- couragirtg signs in our present period of change â€"for instance, the twentieth century is the first time man in numbers has had a concern for people all over the world. Considering change and the club girl of to- morrow. Mrs. Trivers felt that the program might have to change in the specific things. to he taught but not in its basic purpose, which is not only to teach a girl how to keep a home well, but how to have right attitudes. a right sense of values; how to have a sound mind in a sound body: how to do and say the right thing: how to get along with other people; how to see things through to a successful fin- ish; how to make right decisions. “We feel." the speaker concluded “that you are getting the right guidance through your club pro- gram. Feeding the World in the Future In their club work the girls have a rather comprehensive program on food and nutrition and they were keenly interested in a lecture "Feeding the World in the Future" by Mr. J. H. Hulse. Director of Research for Maple Leaf Mills. Toronto. Mr. Hulse reminded us that our ancestors were good farmers and thrifty and they left us a great heritage. laying such a foundation for pro~perity that Canada is now the richest country in the Commonwealth. Our present food problem is not hunger hut overeating: and our wide variety of foods comes from such advanced methods of production that only IS’; of our people are engaged in agriâ€" culture. leaving the other 85% to deVClop other resources. Information on food and food processing included an explanation of different kinds of flour on the Canadian market. General pur- pose flour or "bread flour" is made from hard prairie wheat with a strong gluten. elastic enough to take the stretch required in a dough least-tied by yeast. Pastry flour is made from I6 the soft winter wheat produced in (‘1 Eastern Canada. Ontario grown Duz‘ is used in the manufacture of macar is a new instantized flour for thicke- without lumping. And a flour rich is produced by a current of air t finer protein particles away from part of the flour. On the use of automation in the try, Mr. Hulse described procesn bread and cakes are made by a cot term. the ingredients being meant and baked with no help from a h' ator other than setting the mach” tion. Smoked meats can now be " few minutes by the use of “liquid all the canned foods used in Nor- were processed in the home it no the housewives on the continent :7 to produce the quantity manufact' canning industry in one year. We were given a preview of the we will be cooking by microwaves is a frictional heat produced by th-. molecules of the food. the food uniform rate throughout. Consee centre of a loaf of bread or a ro.; will heat as fast as the outside anti or the roast will be cooked in a in Because the cooking time is so shor' be very little shrinkage in a roast. The most recent advance in rt uses liquid nitrogen. This is entirei to health, so foods can be immerse frozen almost instantly and even it berries. raspberries and tomatoes natural qualities of fresh fruit, With the rapid development of [I the speaker predicted that frozen ‘ bag" foods will be among the c foods of the future. There is also ll of chefs making special dishes wh frozen, sold in supermarkets and tr serving. In the field of synthetics. said that soybeans can be prepai indistinguishable from chicken or 1 important consideration from the Lv Mr. J. H. Hulse. Dire: Research. Maple leaf Ltd.. talks with infers-:14. members following his us HOME AND C i. vii mill