Bridgton High School - Corona Yearbook (Bridgton, ME)

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ANDREVV JOSEPH SANIZORN Age 18 Joe Cu111p'l' llriclgtou ' General Course Football 4 l, 2, Il, lj 1 CORONA liclitor-in-Chief 133, ll 1 Y junior Exhibition, lresiclent Of Varsity Club fill: Class Vice President C-lj: Manager Football K--lj! Seiiior Play til, lj 2 Class lllistory. PHILIP SIIICRIDAN STALICY Age 18 Boots llriclgtou College Preparatory Football 12, fl, lj: llaseball 633: Captain Football CU Z CORONA Staff qilj 1 Glee Club Cl, 2, 45 g llusiuess Manager CORONA fl-j. . A . IIIQNRY SiM1'sON llmm Age 19 Hrbbir llriclgton College Preparatory Football C2, 3, 455 llasketball QI, 2, 3, 453 Capt. llasketball till: llaseball tl, 2, 3, lj: Vice Presirlent .Ntliletic Association H53 Junior Exhibition.

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DORIS Loulslz LAMRIQRT Age 19 Dain llridgton General Course .loHN EDWIN AlARCH Age 11' NJ0lI7I7liCl' I Iriclgton College Preparatory CORONA Staff liljg llaseball fl, 2, IS, jtjg llasket- ball K2 'l lj ' XI'lll'1g'CI' l '1sketb'ill bij ' C'1JtZli1l llas- . ,., ...t i., . -,.1 ketball C lj : Glce Club Qidj. l'lAZlCL ELLA Ali'ljANlliL Age 19 l Iriclgton General Course llasketball Cl, IU 3 Manager Girls' liasketball Qilj 5 Glee Club QI, 2, Sj. THIEO AIAE lXil'DAN1IiI. Age 18 Petey liriclgton General Course llasketball fl, 2, 3, 45: Captain Girls' Basketball ISE, -lj: Junior Exhibition: Senior Play Q-ljg Class Vice President lfijg Treasurer Athletic Association flj 2 CORONA Staff Qflj 3 Glee Club Cl, 2, SJ 5 Presenta- tion of Gifts.

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THE CORONA is -fsfsvsff-it-v -fe -v-vs'fvwvw- f w P' Q I F if rferarg .f f 1 4 A'-ig--4 44 4 4 444 4 4 4.2.- SALU'EA'I'URY is given here in liridgton High School. DOMESTIC SCIENCE TRAINING In 15l2l, for the first time, Domestic Science was introduced into Bridgton lligh School. This course is given to the girls of the Freshman and Sopho- more classes who are not taking the college preparatory or general courses. To give the girls a practical under- standing of the care of the home. en- able them to buy and prepare food for the family, and to select. construct, and care for their own wardrobe is the pur- pose of the course. The work of the Freshman year is divided into three unitsg twelve weeks of cooking, twelve weeks of sewing. and twelve weeks of household appli- ances. ln the Sophomore year cook- ing is continued for twelve weeks, fol- lowed by twelve weeks of sewing and twelve weeks in the study of house- hold accounts. Today the management of a home is a business. The housekeeper of today, if she is to manage a home success- fully, must be educated in the various duties and responsibilities of her posi- tion. And the domestic science course aims to furnish this training. Une of the slogans of the XYorld NYar. 'flfood will win the W'ar. showed that food was much more im- portant than many persons had be- lieved. It confirmed the fact that food was not merely something that tastes well, or relieves the sensation of hun- ger. but that it was a vital factor in achieving one of the noblest ideals of all time. In the cooking course which the girls learn how to select foods at the market. from whence they come, how they are prepared for market. by what means they are transported,'and how they are taken care of in the mar- ket. lt has been said that for food most persons spend the largest part oftheir incomesg it is a pity if they buy sick- ness instead of health. XVhether foods are purchased at the lunch counter or at market. it is necessary to know what foods to choose to meet best the needs of the body. . Meal planning is an important 'factor of food study. The matter of combin- ing foods that are varied in composi- tion or that supplement one another in nutritious properties deserves much consideration. Not only nutrimcnt but flavor enters into food combina- tion. It is extremely important to combine foods that taste wellf' ' You may say that in twelve weeks a girl cannot learn to cook many things. But one class of food or one principal of cooking may be related or associated with another. For example, the method of cooking a typical breakfast cereal may be applied to cereals in gen- eral. There may be some exceptions to the rule, but when the basic prin- ciple of cooking is kept in mind, the variations can be readily made. If a pupil has learned to prepare creamed potatoes, she should be able to apply the principle to the cooking of potato soup. In making chocolate beverage, the pupil learns to blend chocolate with other ingredients. The knowl- edge gained in making chocolate bev-