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Page 8 text:
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a euvres 7 V We g t up one morning a year ago with great expectations for tho coming day. We well knew many of the basic foods which we would eat and enjoy, but we were not yet aware of all the little delicaetes that were also to be a part of out daily bread.” Wo nave enjoyed our day at school. We have profited a great deal from our studies, the basic foods, but we have not limited oursc|ves to those alone. Our appetites demanded a balanced diet, tarid extra-curricular activities served well for out fruits and vegetables. For dessert we experienced the many final activities of OU staV in high school—the prom, class night, and graduation. As.;the-Class of 1953 sets out to taste some new foods from differant pFgces, it is their hope that succeeding classes will use the mdjny ingredients at their disposal to make an even more nutri- tious ftet for themselves and for posterity.
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Page 7 text:
“
ion taily in September, 1949, we became awaie of the interest- ing and vaiied menu of our school. The beautiful campus, pleasing to the most critical eye, the well-balanced curriculum, satisfying every student's need, and the many extra-curricular activities, de- veloping leadership and character in our student body, impressed us almost immediately as being outstanding. Since that day of enlightenment, however, each one of us has taken advantage of these opportunities to a slightly different degree. Similarly, the list of foods on the familiar black and white menu in our cafeteria would mean nothing if we had no cafeteria staff to buy, to wash, and to cook the foods Out good chefs have not been content merely to cook the same foods in the old ways, but have strived to vary the menu and to find new recipes for the fav- orite dishes. In recognition of the important part that they play in our school, we, the Class of 1953, dedicate this Cauldron to them, out cooks. 5
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