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Page 31 text:
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GUCTUWUTUES
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Page 30 text:
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WFSESHMNWNI First Row, Left to Right-Mnnriee Ford, XVomlrow Moss. John Thompson, Sheldon Hess, Joseph Frunczak, Eugene Miller. Judson McHenry, George Gorflen Second Row-Catherine Phillips. Catherine Cardennis, Leila Bower, Mildred Shultz, Caroline McHenry, Betty Hess, Sara Freidly, Lois Fine, Betty Kreamer, Mrs. Beishline, Home Room Teauher: Agnes Parks Third llnw-Edgar Peterman, Willard Knouse, Jules McHenry, George Deiter, James Mufjinn, Robert Diltz, Eugene Litwhiler Fourth Row-D'Arxnon1l Redline, Donald Housewenrt, Jack Force, Ellsworth Duty, Daniel Knralunns, Paul Zelleers, Calvin Seward, Harold Sands, Emmet Messenger On September 5, 1939, thirty-six green Freshmen entered Benton High School. Our first experience in high school came when, with the aid of Mrs. Beishline, our adviser, we elected the following class officers: CAROLYN NICHENRY President JUDSON LICHENRY Vice President JULES MCHENRY Secretary BETTY Hnss Treasurer Some of our greenness was removed when we were formally initiated by the Soph- omore Class on November 17, 1939. On January 12, 19440, we gave the Sophomores a dignified Theater Party. VVe all feel that our Freshman year has passed very creditably. Page 26
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Page 32 text:
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E ECQENIQHUDUCS Each morning about eleven o'clock, when parts of the school building are being filled with delicious odors of food, pupils as well as teachers find themselves wishing lunch time were not so far off. The cafeteria lunch line is formed at twelve o'clock and includes boys a11d girls from the first to the twelfth grades. Each person pays the nominal sum of five cents for each serving of food that he desires for lunch. The school lunch, under the direction of Esther McHenry, is planned, prepared, and served by girls of the Junior Class who have elected the Home Economics Course. Responsibility for planning each day's lunch is assumed by a small group of girls selected to serve for a period of nine weeks. Thus, the school cafeteria offers con- venience to those who desire a warm, nourishing noon time meal as well as training in planning a balanced diet, judgment in buying food, and experience in the actual preparation of tasty meals. Page 28
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