Shelves of canned foods in the 1942 home will take on a different appearance from previous years. Not only will they be unusually well supplied with produce from home gardens but the canned foods from the grocer will show a transition from tin cans to glass jars, or from tin containers to paper bags or boxes. Sizes of cans, too, are changed; most canning is now being done in large can sizes, so the consumer will be making adjustments in her buying and menu-planning habits.

American home appliances will last throughout the war with careful handling and use, Bette Simpson reports

Keeping Up With Today, Barbara Sgarlata, page 4

Women Score Dating, Julie Wendel, page 5

The Union Feeds the Navy, Betty Ann Iverson, page 6

Glass in Uniform, Dorothy Walker, page 7

Sugar Problem – A Challenge, Anne Koebel, page 8

Enter: Variety in Army Menus, Mary Schmidt, page 10

“Is It All Wool?”, Margaret Anne Clark, page 11

America Conserves Equpment, Bette Simpson, page 12

Morale on a Budget, Pat Hayes, page 14

What’s New in Home Economics, Ruth Vogel, page 16

Bookmarks, Eileen Dudgeon, page 18

Isabelle Bevier - Pioneer, Dorothy Ann Olson, page 20

Alums in the News, Harriet Zook, page 22

Our Part in the War, Virginia Bates, page 23

Iowa Goes “All Out”, Catherine Tidemanson, page 24

Tim Must S-t-r-e-t-c-h, Doris Plagge, page 26

Vanilla Joins Shortage Ranks, Grace Brown, page 28

Her Champion Pie, Pat Galligan, page 29

Across Alumnae Desks, Mary Ellen Sullivan, page 30

Speaking of Veishea, Trymby Calhoun, page 31

Mary Schmidt explains how the Army is using modern menus and balanced diets in camps and in the field

Dorothy Ann Olson tells of the life and work of a leader in the science of home economics