High School of Commerce - Caduceus Yearbook (Springfield, MA)

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Home Economics Department Turns Out Future Homemakers WHR i: Left: Looking over pattern E an 4 é ae books are the members of peo» a Vea a ey the faculty who teach Home . Economics. They are, lefe jo i . e ? - c ez eo ¢ i to right: Miss Eleanor a Se ; Hyde, Miss F. Shirley 4 . , Hughes, Mrs. Mildred Shute, and Miss Helene Carroll. Shown below are four members of the sewing classes modeling that cloth- ing that they have made. They are, left to right: Sal- ly Nixon, Cryssula Pappas, Marie Mazzeo, and Patricia Francazio. The Home Economics Department consists of Dressmaking I, II; Sewing classes; Etiquette Classes; and Foods I, II, II. The Dressmaking and Sewing classes have two teachers: Mrs. Shute and Miss Car- roll. The sewing classes learn good grooming and also make a few skirts. These classes usually consist of Freshmen who take a half year of sewing and a half of foods I. The Dressmaking I, II classes are taught advanced courses of sewing. The Etiquette class, or the subject better known as Personality and Etiquette, may consist either of boys or girls and is taught by Miss Hyde. The stu- dents taking this course are especially trained for proper dress and manners. The 1957 Betty Crocker Homemaker Each year, in high schools throughout the nation, the senior girls take an examination called the test of “Homemaking Knowledge and Attitudes.” This program is sponsored by General Mills and is a part of the Betty Crocker Search for the American Homemaker of ‘Tomor- row. The winning girl receives the distinctive Homemaker of Tomorrow pin, which symbolizes the fact that “Home Is Where the Heart Is.” This year, the Homemaker of Tomorrow pin here at Commerce was awarded to Bar- bara Sharby (left). The examination papers of each school Homemaker of Tomorrow are compared and a State Homemaker of Tomorrow is picked. All of the State Homemakers are guests of Betty Crocker at a banquet at which time the name of the All-American Homemaker of Tomorrow is announced.

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A Good Secretary Knows How to Do Many Things At the right is shown Miss Midura’s Stenogra- phy I class in action: Left to right are: First Row: Janet Rancore, Gail Knapp, Judith Robson. Second Row: Joan Ter- zi, Ann Kuselias, Patricia Paschetto, Deanna Fan- toni. Third Row: Dolores Tetreault, Sandra Phillips, Betty Agnos, Joan Gale. Fourth Row: Carol To- poosian, Carole Roberts, Vivienne Makol. Fifth Row: Janice Vennard, Brenda Farrell, Charlotte Mann. Sixth Row: San- dra Fadden, Joan Borek. Seventh Row: Millie Wheeler, Jennie Starzyk. Ediphone transcription, as shown on the left, is an important part of secretarial training. The two girls shown taking the dictation from the machine are Joan Fillmore, right, and Pat James, left. Making many copies of something is easy when you have a mimeograph machine. Shown below, trying their luck, are Patricia Kuras and Don Kozaczka. Commerce students have a right to feel proud of the training they receive in school. The work in the Secretarial Department is a prime example. The young lady (or man)—from her Fresh- man typing through her Junior shorthand and her Senior office machine work—all through her high school career, gets a thorough grounding and extensive practice in the skills and attitudes which she will need in the busy commercial or pro- fessional office after her graduation. Her work now will give her technical competence, justifiable pride, and increased happiness later. 21

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Girls Learn the Way to a Man’s Heart Is Good Food The girls at the left are preparing to eat what they have made. They are, left to right: Marcia Keane, Pat Donovan, Victoria Gie- ger, and Janet Coughlin. At the right, the girls are doing the dishes, which is a chore that must be done after each meal. They are Carol Brunelle, Pauline Thiebe, and Judith Vickery. In the background are Irene Cranson, and Jean Serafino. Alberta Churchill, below, is putting the food away after the meal. Foods classes are taught by two teachers. They are Miss Hughes and Miss Hyde. The Freshman who takes a half year of Foods I learns the proper technique of table setting, well balanced diets and their importance, the correct way of serving food and the preparation of meats. Foods II and III classes are taught further studies of these courses. The foods classes also contribute much of their cooking to the Red Cross and other organizations by making cookies.