All salads should be picked apart, wilted or yellow leaves removed, thoroughly washed in cold water, the water shakenfrom the leaves, and placed in a cheese cloth or a knitted bag and laid on the ice. Salads will keep for several days if prepared in this way. It is necessary, however, to look it over every day and take out any leaves which begin to look wilted or to have yellow edges.
All salads should be picked apart, wilted or yellow leaves removed, thoroughly washed in cold water, the water shakenfrom the leaves, and placed in a cheese cloth or a knitted bag and laid on the ice. Salads will keep for several days if prepared in this way. It is necessary, however, to look it over every day and take out any leaves which begin to look wilted or to have yellow edges.
Tomato Salad
Tomatoes should be peeled with a very sharp knife; or, when there is time, by pouring boiling water over them and gently rubbing off skins, and setting on the ice to cool. Wash and slice not too thin, serve with dressing.
Tomatoes should be peeled with a very sharp knife; or, when there is time, by pouring boiling water over them and gently rubbing off skins, and setting on the ice to cool. Wash and slice not too thin, serve with dressing.
Sauces and Dressings
Cream Sauce
If cream sauce is to be made in small quantities, the butter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire. Season with salt, stir constantly so that no lumps will form. As it is difficult to make large quantities of cream sauce in this manner, it may be necessary to heat the milk in a double boiler and thicken to the consistency of rich cream with flour and butter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use butter size of an egg, 1 tablespoonful flour, and 1½ cups milk. Creamsauceis used with carrots, codfish, potatoes, cabbage, dried beef, etc.
If cream sauce is to be made in small quantities, the butter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire. Season with salt, stir constantly so that no lumps will form. As it is difficult to make large quantities of cream sauce in this manner, it may be necessary to heat the milk in a double boiler and thicken to the consistency of rich cream with flour and butter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use butter size of an egg, 1 tablespoonful flour, and 1½ cups milk. Creamsauceis used with carrots, codfish, potatoes, cabbage, dried beef, etc.
Boiled Salad DressingFor 8 personsMix together:2 even teaspoonfuls mustard (dry)1 even teaspoonful saltButter size of an eggYolk 1 egg
Add:2/3cup cold milk and bring to a boil stirring constantly; add ¼ cup of vinegar into which is rubbed 1 teaspoonful of corn-starch; boil until thick and smooth.
Add:
2/3cup cold milk and bring to a boil stirring constantly; add ¼ cup of vinegar into which is rubbed 1 teaspoonful of corn-starch; boil until thick and smooth.
French Dressing
Put into a bowl 1 teaspoonful of salt, add 1 teaspoonful of vinegar, mix well. Add ½ teaspoonful of prepared mustard, a dash of paprika, dash of pepper and ½ cup of olive oil. Beatthoroughly; if possible, add a small piece of ice which will make the dressing thick and smooth. Pour over the salad to be served and serve at once.
Put into a bowl 1 teaspoonful of salt, add 1 teaspoonful of vinegar, mix well. Add ½ teaspoonful of prepared mustard, a dash of paprika, dash of pepper and ½ cup of olive oil. Beatthoroughly; if possible, add a small piece of ice which will make the dressing thick and smooth. Pour over the salad to be served and serve at once.
Tomato Sauce
To one No. 10 can of tomatoes, brought to the boiling point, add three chopped green peppers, making sure no seeds are used, and seven or eight large onions sliced thin, both having been browned with a little fat in a spider. Add salt (scant tablespoonful) and a scant tablespoonful of sugar, a pinch of soda to counteract the acid and cook very slowly for three hours. This sauce can be used with macaroni, spaghetti or rice, or served with fish or baked beans as a vegetable, the long cooking making it thick.
To one No. 10 can of tomatoes, brought to the boiling point, add three chopped green peppers, making sure no seeds are used, and seven or eight large onions sliced thin, both having been browned with a little fat in a spider. Add salt (scant tablespoonful) and a scant tablespoonful of sugar, a pinch of soda to counteract the acid and cook very slowly for three hours. This sauce can be used with macaroni, spaghetti or rice, or served with fish or baked beans as a vegetable, the long cooking making it thick.
Soups
Potato and Onion Soup
Peel and slice thin 1 potato and 1 onion. Put in a kettle and cover with cold water. Boil for ½ hour. Add milk, salt and a dash of pepper, a little chopped parsley and green pepper.
Peel and slice thin 1 potato and 1 onion. Put in a kettle and cover with cold water. Boil for ½ hour. Add milk, salt and a dash of pepper, a little chopped parsley and green pepper.
Steero Bouillon
One cube of Steero placed in a cup. Fill the cup with hot water, stir until dissolved, add salt. Instead of water, the liquid from a can of tomatoes could be used.
One cube of Steero placed in a cup. Fill the cup with hot water, stir until dissolved, add salt. Instead of water, the liquid from a can of tomatoes could be used.
Vegetables
Beets.For 3 persons—1 bunch or 5 beets.
Wash with a brush, cut off the tops leaving at least 1 inch of stems on the beet. Do not cut the roots. Drop into boiling water and cook for 1½ hours. Drain off all water, slip off the skins which come off very easily. If too hot to handle, pour cold water over the beets. Slice crosswise, add butter and salt and serve. Beet tops, if young, can be used as greens.
Wash with a brush, cut off the tops leaving at least 1 inch of stems on the beet. Do not cut the roots. Drop into boiling water and cook for 1½ hours. Drain off all water, slip off the skins which come off very easily. If too hot to handle, pour cold water over the beets. Slice crosswise, add butter and salt and serve. Beet tops, if young, can be used as greens.
Cabbage, Boiled
Remove outer leaves, cut in quarters, shave, not using the hard center, drop into boiling salted water, enough to cover the cabbage and boil hard for one hour. Drain, add a piece of butter and serve.
Remove outer leaves, cut in quarters, shave, not using the hard center, drop into boiling salted water, enough to cover the cabbage and boil hard for one hour. Drain, add a piece of butter and serve.
Carrots, Creamed1 bunch or 5 carrots for 4 or 6 persons.
New carrots are sold with the tops on. They should not be withered nor dry. Loose carrots are sold by the quantity and are less expensive. Cut off the tops, wash and scrape, cut in slices crosswise, cook in salted boiling water ½ hour. Drain off the water, pour cream sauce over carrots and serve.
New carrots are sold with the tops on. They should not be withered nor dry. Loose carrots are sold by the quantity and are less expensive. Cut off the tops, wash and scrape, cut in slices crosswise, cook in salted boiling water ½ hour. Drain off the water, pour cream sauce over carrots and serve.
Corn, Boiled
Husk it, remove all silk, cut off the butt close to the ear, cook in boiling salted water for about fifteen minutes, if there is a small quantity; longer if there is a great deal.
Husk it, remove all silk, cut off the butt close to the ear, cook in boiling salted water for about fifteen minutes, if there is a small quantity; longer if there is a great deal.
Corn, Roasted
Dip the ear of corn, husk and all, in cold water; bury in hot coals under a fire, roast for 20 minutes.
Dip the ear of corn, husk and all, in cold water; bury in hot coals under a fire, roast for 20 minutes.
Onions
Peel, boil in salted water two hours, drain, season, serve. Or slice raw into a buttered dish, season, add a small quantity of water, cover and bake three hours.
Peel, boil in salted water two hours, drain, season, serve. Or slice raw into a buttered dish, season, add a small quantity of water, cover and bake three hours.
Peas2 quarts for 4 persons
Shell, drop into boiling water not salted. Boil for 25 minutes. Fresh peas are very green and have a sweet taste; the pods are green and tender and should look full and fat.
Shell, drop into boiling water not salted. Boil for 25 minutes. Fresh peas are very green and have a sweet taste; the pods are green and tender and should look full and fat.
Potatoes
Baked
Wash thoroughly large potatoes; (and if there is a large quantity, put in a big pan as they are more easily handled), and bake in a hot oven from one to one and one-half hours, according to size, and temperature of the oven.
Wash thoroughly large potatoes; (and if there is a large quantity, put in a big pan as they are more easily handled), and bake in a hot oven from one to one and one-half hours, according to size, and temperature of the oven.
Boiled
In preparing a large quantity of potatoes, it takes too much time to scrape them, and to peel them is wasteful. In camp it is far better, if they are to be served plain boiled, to wash and scrub them thoroughly, and peel only a narrow strip around the center. Potatoes should be covered with boiling, salted water, cooked until tender, the water drained off, and allowed to remain in the kettle on the back of the stove for a few minutes to thoroughly dry out before serving. Put the largest potatoes into the pot first.
In preparing a large quantity of potatoes, it takes too much time to scrape them, and to peel them is wasteful. In camp it is far better, if they are to be served plain boiled, to wash and scrub them thoroughly, and peel only a narrow strip around the center. Potatoes should be covered with boiling, salted water, cooked until tender, the water drained off, and allowed to remain in the kettle on the back of the stove for a few minutes to thoroughly dry out before serving. Put the largest potatoes into the pot first.
Escalloped
Peel and slice raw; place in layers in a buttered pan or dish with butter and salt between the layers. Cover with milk (the dish should be covered also); place in a slow oven for three hours; uncover the dish for the last fifteen minutes of the time.
Peel and slice raw; place in layers in a buttered pan or dish with butter and salt between the layers. Cover with milk (the dish should be covered also); place in a slow oven for three hours; uncover the dish for the last fifteen minutes of the time.
Lyonnaise
Melt a piece of butter the size of an egg in a frying pan. Add two onions sliced thin and two good-sized cold potatoes sliced; cover, cook slowly stirring with a fork occasionally. Serve when brown.
Melt a piece of butter the size of an egg in a frying pan. Add two onions sliced thin and two good-sized cold potatoes sliced; cover, cook slowly stirring with a fork occasionally. Serve when brown.
Spinach
Pick over, reject the leaves that are yellow, wilted, or very coarse; wash thoroughly in several waters, drain, cut off the roots; put in a boiler with just enough water to keep from sticking, cover tight turning occasionally with a long fork. Cook for about an hour. When tender drain off all water, chop with a knife, season and serve. For a garnish use hard-boiled eggs, sliced.
Pick over, reject the leaves that are yellow, wilted, or very coarse; wash thoroughly in several waters, drain, cut off the roots; put in a boiler with just enough water to keep from sticking, cover tight turning occasionally with a long fork. Cook for about an hour. When tender drain off all water, chop with a knife, season and serve. For a garnish use hard-boiled eggs, sliced.
Squash
Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add butter and salt and place the halves on a platter to serve. Or the squash can be scooped out of the shell, seasoned and served from a dish.
Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add butter and salt and place the halves on a platter to serve. Or the squash can be scooped out of the shell, seasoned and served from a dish.
String Beans
Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1½ hours.
Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1½ hours.
Scalloped Tomato
Butter a dish or pan, put in it alternate layers of tomatoes and bread cut in dice. The thick part of a can of tomatoes or sliced raw tomatoes can be used. Put pieces of butter on top of the bread crumbs, salt, sprinkle sugar on top, put a layer of bread crumbs over all, cover, and bake in a hot oven three-quarters of an hour. Save the tomato liquid (if canned tomatoes are used) for soup or sauce. Do not allow it to stay in the tin.
Butter a dish or pan, put in it alternate layers of tomatoes and bread cut in dice. The thick part of a can of tomatoes or sliced raw tomatoes can be used. Put pieces of butter on top of the bread crumbs, salt, sprinkle sugar on top, put a layer of bread crumbs over all, cover, and bake in a hot oven three-quarters of an hour. Save the tomato liquid (if canned tomatoes are used) for soup or sauce. Do not allow it to stay in the tin.
Stewed Tomatoes
Add a pinch of soda and simmer for an hour or more; season with salt, butter and a little sugar. Bread cut in very small squares can be added to thicken the tomato.
Add a pinch of soda and simmer for an hour or more; season with salt, butter and a little sugar. Bread cut in very small squares can be added to thicken the tomato.
Tomato and Rice
To one quart can of tomatoes add a teaspoonful of salt, a teaspoonful of sugar, soda the size of a pea, and one tablespoonful of raw rice well washed. Bake for three hours in a deep dish, stirring occasionally with a fork. Serve as a vegetable. It is particularly nice with beef.
To one quart can of tomatoes add a teaspoonful of salt, a teaspoonful of sugar, soda the size of a pea, and one tablespoonful of raw rice well washed. Bake for three hours in a deep dish, stirring occasionally with a fork. Serve as a vegetable. It is particularly nice with beef.
Breakfast
FruitFruitFruitCerealScrambled EggsCerealBaconCocoaToastBaconGriddle CakesToastCocoaBiscuitsCocoaJamCocoa
Lunch(To be eaten en route)
Sandwiches:Sweet ChocolatePeanut ButterRaisinsBread and ButterFruitCheeseJam or Jelly
Supper
Komac StewGreen CornBread and butterRaisinsSweet chocolateSteero bouillonCheese and eggsRaw tomatoesBiscuit and jamIrish stew with dumplingsBread and butterBaked applesMilk (if obtainablefrom nearby farm)Baked beans (canned)Brown breadBerry or Apple slumpMilkLamb kidneysBaconBread and butterApple cakeCocoaSardines and tomato sauce(Campbell's tomato soup)ToastBoiled rice and syrup
Onion and potato chowderUneeda biscuitsToast, cheese and jamShrivelled beefFried potatoesBiscuit and cocoa
Note.—Hikers should drink very little water while hiking. This rule should be adhered to absolutely.
A DAY IN CAMP
The day is clear, the sun casts long shadows as it rises back of the woods, all is still, when suddenly a long whistle blast is heard followed by the bugle call, "You can't get 'um up, you can't get 'um up, you can't get 'um up in the morning," and an immediate babble of voices. Out of every tent comes tumbling weird looking figures in bathrobes, pajamas, sweaters and bloomers, tousled heads and half-clad feet. A line-up on the drill field, and setting-up exercises begin under the direction of the game counsellor or physical director. Ten minutes of work and then a mad rush for tents, wash basins, and the wash house, laughter and joking, dressing and hair brushing, and four whistles sound. Housekeepers, housekeepers, housekeepers, come! There they go carrying in the lanterns that have hung on the the lamp posts—trees in this case—all night.
Are your tables ready? Get the bread, the butter, the milk, and so on and so forth. The Director appears, a sign that it is time for morning colors. The Color Guard, five girls from one tent, all in Scout uniform, "fall in," the bugler joins them, assembly sounds and everyone but the housekeepers line up on the field. "Right dress, Front," and the Color Guard, bearing the flag marches to the flag pole as the Colors are hoisted and the bugler plays "To Colors." All pledge allegiance to the flag, sing the Star Spangled Banner. The Guard leaves the field and with a "Right Face, Forward March," all file in to breakfast.
There are always announcements to be made, some questions to be asked, and after the meal is over, or just before classes, is a good time to do this.
"Special Delivery." Camp Post Office."Special Delivery." Camp Post Office.
Inspection follows—all too soon for some. Tents must be in order, grounds around them clean, trash boxes emptied, and each girl in her tent, the chosen leader of the group, called the Patrol Leader, Court of Honor, or Orderly, at the door. The Director hears a murmur, "Here she comes, here she comes"; then all is still. A salute, a thorough look at grounds around, trash box, basins, cots, a look into a blanket or two for fear that hurry has caused some mistakes, and sometimes a look into dress suitcases, for cleanliness, and order must begin on the inside, a word of commendation, a suggestion for improvement and possibly a reprimand, follow.
The bugler announces the time for classes, each group whether far or near changing from one class to another, until the noon hour brings a free period to all.
The signalling class is under the trees back of the mess hall, the First Aid group in a shady spot on the edge ofthe woods, the basketry class near their base of supplies but sitting on the grass in the shade, the nature lovers in the woods to find new birds and ferns and flowers—and so it goes.
During the working hours, the housekeepers have been busy performing all kinds of necessary camp work. Some Scouts enjoy all of it, others none of it, but rarely does anyone fail to do her part. Dinner is served, the Scouts marching in to the mess hall, as they do for all meals, and being excused when all have finished. Much talking and laughter, but orderliness and courtesy, with an occasional sigh when something does not please, or a prolonged "ah" when it does, make the time and all there is to eat disappear in what seems a short time.
Dinner is followed by rest hour, always difficult for some temperaments, but a real necessity in camp. Sometimes it is necessary to discipline in order to have quiet, or have counsellors on duty near the tents to insure rest. Whatever can be done to make the Scouts realize the importance of obeying this rule, should be done.
Nothing is more looked forward to than the distribution of the mail unless it is the Canteen. A whistle call and all tent representatives fairly fly to the post office window, and eagerly listen for the names of their tent mates. Which group has the most mail—are there any packages?
Letter reading, letter writing, reading, mending, laundry work, fill the time until the afternoon classes begin.
At five-thirty when the call for supper is sounded the Color Guard "fall in" and while all Scouts stand in Company formation at attention the Colors are slowly lowered. The Color Guard is changed every day, each Guard representing a different tent.
After supper, canteen is opened. Perhaps a table out of doors is used as a counter, or one in the mess hall if it does not interfere with housework. Three or four Scouts assist the counsellor who has charge of the canteen and all the goodies on sale for that day are arranged in tempting fashion before the very eyes of the waiting group.
There are so many things to do after supper that each Scout is given the privilege of making her own choice, and can join a group for a row, or a walk, a game of ball or a sing, but all must be back in time for the camp fire, and goodnight songs, First Call, Taps, and evening inspection, and last to make sure that all Scouts are safe and happy and all tents in proper condition, flaps back and sides up when possible.
This closes one day. Others like it may follow, but as a rule no two days are alike. Hikes, visitors, storms, comings and goings, all vary the schedule tremendously, but all are needed to teach us how to camp.
Life is sweet, brother, . . . There's day and night, brother, both sweet things; sun, moon, and stars, all sweet things; there's likewise a wind on the heath.—Lavengro
Life is sweet, brother, . . . There's day and night, brother, both sweet things; sun, moon, and stars, all sweet things; there's likewise a wind on the heath.
—Lavengro
Athletic Games for Women, Dudley and Keller.
Backwoods Surgery and medicine, Chas. S. Moody, Outing Publishing Co.
Camping and Outing Activities, Cheley-Baker; Games, songs, pageants, plays, water sports, etc., $1.50.
Camp Cookery, M. Parloa.
Campcraft, Warren H. Miller.
Camping and Woodcraft, Vols. I and II, Horace Kephart, Macmillan Co.
Camp Kits and Camp Life, Charles Stedman Hanks.
Camping Out, Warren H. Miller, Geo. Doran Co.
Caravaning and Camping-Out, J. Harris Stone, Herbert Jenkins, Ltd., 12 Arundel Place, London.
Festivals and Plays, Percival Chubb.
Folk Songs, Chantey Songs and Singing Games, Farnsworth and Sharp.
Foul Play, Charles Reade.
Games and Dances, William A. Stecher.
Games for the Playground, Home, School and Gymnasium, Jessie Bancroft
Harper's Camping and Scouting, Joseph Adams, Harper Bros.
Manual for Army Cooks, Military Pub. Co., 42 Broadway, New York City.
On the Trail, L. Beard, Scribner.
Practical Hints on Camping, Howard Henderson.
Shelters, Shacks and Shanties, D. C. Beard.
Summer in a Girls' Camp, Anna Worthington Coale, Century.
Swimming and Watermanship, L. DeB. Handley, Macmillan Co.
The Book of Woodcraft, Ernest Thompson-Seton.
The Boy's Camp Book, Edward Cave.
The Boys' Camp Manual, Charles K. Taylor.
The Camp Fire Girls' Vacation Book, Camp Fire Girls, New York City.
The Field and Forest Handy Book, D. C. Beard.
Touring Afoot, Dr. C. P. Fordyce, New York Outing Pub. Co.
Wilderness Homes, Oliver Kamp, Outing Pub. Co.
Vacation Camps for Girls, Jeannette Marks, D. Appleton Co.
ONE-ACT PLAYS (Small Cast)
Miss Civilization, Richard Harding Davis
Pot o' Broth, William Butler Yeats
Social Games and Group Dances, T. C. Elson and Blanche Trilling.
The Maker of Dreams, Oliphant Doun.
The Traveling Man, Lady Gregory.
The Workhouse Ward, Lady Gregory.
PAGEANTS AND MASQUES.
The Bird Masque, Percy MacKaye.
For Special References on:First Aid, Cooking, Nature Study, Astronomy, Home Nursing and other Scout Activities, see references in section of Proficiency Tests in "Scouting for Girls," the official handbook of the Girl Scouts.
For Special References on:First Aid, Cooking, Nature Study, Astronomy, Home Nursing and other Scout Activities, see references in section of Proficiency Tests in "Scouting for Girls," the official handbook of the Girl Scouts.
The Victorious NineThe Victorious Nine
Scouting for Girls.Official Handbook of the Girl Scouts. 572 pages, profuse illustrations. Bibliography. Khaki cloth cover, flexible, $0.75; Officers' Edition, board, $1.00.
Campward Ho! Manual for Girl Scout Camps. 192 pages. Illustrations. Bibliography, cuts and diagrams. Cloth, $1.25.
The Blue Book of Rules for Girl Scout Captains.32 pages. All official regulations, constitution, etc., $0.25.
A Training Course for Girl Scout Captains.Outline approved by National Headquarters. Lectures and practical lessons. $0.15.
The Girl Scout's Health Record.A convenient form for recording the points needed to cover for badge of "Health Winner." $0.10.
Girl Scouts: Their History and Practice.Pamphlet, 2 cents.
Girl Scouts: Their Works, Ways and Plays.Pamphlet, 2 cents.
Your Girl and Mine, by Josephine Daskam Bacon. 2 cents.
Why I Believe in Scouting for Girls, by Mary Roberts Rinehart. 2 cents.
The Girl Scouts.A Training School for Womanhood, by Kate Douglas Wiggin. 2 cents.
The Constitution and By-Laws of the Girl Scouts, Incorporated.5 cents.
The American Girl.(Formerly The Rally). A Scouting Magazine for all girls. Monthly. 15 cents the copy, $1.50 the year.
IN PREPARATION
Girl Scout Officers' Manual.For Captains, Lieutenants, Commissioners and Councillors.
Brief Training Course for Girl Scout Captains.10 lessons.
Girl Scout Officers' Field Book.A notebook with all necessary material for troop work, including much Manual information in loose leaf form.
Senior Scout Program.
Brownie or Junior Program.
Girl Scout Awards.Requirements for Proficiency and Class Badges, and all special medals.
Outlines of Lectures on Sex Hygiene, in collaboration with the United States Bureau of the Public Health Service.
Studies in Applied Psychology and Anthropology, in collaboration with the American Museum of Natural History.
A Girl Scout Book Shelf, in collaboration with the New York Public Library.
IncorporatedNational Headquarters189 Lexington Ave., New York City
The Girl Scouts, a National Organization, is open to any girl who expresses her desire to join and voluntarily accepts the Promise and the Laws. The object of the Girl Scouts is to bring to all girls the opportunity for group experience, outdoor life and to learn through work, but more through play, to serve their community.
The Girl Scouts, a National Organization, is open to any girl who expresses her desire to join and voluntarily accepts the Promise and the Laws. The object of the Girl Scouts is to bring to all girls the opportunity for group experience, outdoor life and to learn through work, but more through play, to serve their community.
Officers, 1920
FounderMrs. Juliette Low
Honorary PresidentMrs. Woodrow WilsonFirst Vice-PresidentMrs. James J. StorrowTreasurerMrs. Nicholas F. BradyCounselDouglas CampbellPresidentMrs. Arthur O. ChoateSecond Vice-PresidentMrs. Herbert HooverChairman, Executive BoardMrs. V. Everit MacyDirectorMrs. Jane Deeter Rippen
Executive BoardMrs. Selden BaconMrs. Nicholas F. BradyMiss Ellen M. CassattMrs. Arthur O. ChoateFrancis P. DodgeMiss Emma R. HallMrs. Juliette LowMrs. V. Everit MacyMrs. William McAdooMrs. Robert G. MeadMiss Llewellyn ParsonsMrs. Harold Irving PrattMrs. Theodore H. PriceMrs. W. N. RothschildMrs. George W. StevensMrs. James J. StorrowMrs. Charles WelchMrs. Percy H. Williams
Permanent Committees
EducationChairmanMiss Sarah Louise ArnoldSecretaryDr. Louise Stevens BryantPublicationChairmanMrs. Josephine Daskam BaconSecretaryDr. Louise Stevens BryantFieldChairmanMrs. Robert G. MeadSecretaryMiss Mary C. ClendeninStandardsChairmanMiss Llewellyn ParsonsSecretaryMiss Mary C. ClendeninBusinessChairmanMrs. Percy WilliamsSecretaryMr. Sidney Monroe MacDowellFinanceChairmanMrs. Nicholas F. BradyAdvisory Committee on Business and FinanceChairmanMr. Frederic W. Allen