Alameda High School - Acorn Yearbook (Alameda, CA)

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At Eleven-Forty “CO” YES, the Domestic Science course in High School may be interest- ing, but frankly I don’t think it practical. It is necessary to know how to make a good soup, prepare a roast, and make scalloped potatoes.” After a visitor had expressed her views so decidedly on the subject, | quickly made up my mind that it would be necessary to show how very practical the course in Domestic Science is, as taught in the Alameda High School. “Well,” I answered, “it certainly is nice to make cream-puffs and French pastry, but it is better to be able to cook all the every-day-things such as soup. The attractive may be combined with the practical.” “But,” the visitor demurred, “is it possible to be thoroughly practical in a cooking school? This kitchen is fitted up very sensibly, I must say. However, are you ever given an opportunity to demonstrate that this work is practical at home? It is easy to cook only one thing in one day, but how about preparing a meal and serving it? You know a meal is made up of several “one things.” “This is where we have the opportunity to show that we are thoroughly practical in our work. This is our own dining-room, and as a part of our work we have to prepare and serve meals. On next Monday we are to have a luncheon at whic h six of the Senior girls, Miss Haworth, and a lecturer who will address the Senior girls, will be guests. Here is the menu for the luncheon with an estimate of the cost. I'll read it to you: Fruit salad .2217, dainty chips .05, peas .2165, mashed potatoes .0628, shoulder of lamb .7123, hot rolls .0529, and strawberry pudding .3109. Doesn’t that sound delicious?” “Do you mean to say this second term class will serve a meal like that without the help of a teacher; though, of course I suppose when a great many do it, it is not so hard?” “But all of us don’t cook the dinner; that would be too easy!” | exclaimed. “You see, on different days we take turns, because the teacher says that we must learn to work alone here.” As the visitor said good-by, she remarked, “In that luncheon I cannot help but notice how well balanced the food-values are. Is that a part of your work, or was it just an accident?” As I answered. I thought of the “exams” we have had in food-values. “Indeed, that wasn’t an accident; that is just about half our work. If any one should suggest a meal made up of all starchy things or fatty things, why then she would get a red mark in that book that tells so much at the end of the quarter.” —Alice Ryan.

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At Eleven-Forty

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Military Officers of Alameda High School ISIGUPTICEOR, OF GAUOTA:. cc Seeao soe eset cad Captain C. P. Magagnos, N. G. C. Cadet Battalion Adjutant First Lieutenant Lester K. Souther Séngeant- Majori2. inne ee : James P. Moffatt Quartermaster of Battalion...............................- Second Lieutenant Walter Cramer COMPANY A Captain, H. Kahn; First Lieutenant, H. Adams; Second Lieutenant, M. McKimmins; First Sergeant, E. Long. COMPANY: B Captain, F. Miles; First Lieutenant, R. Cundall; Second Lieutenant, J. Wilson; First Sergeant, G. Nordlund.