Fairhaven High School - Huttlestonian Yearbook (Fairhaven, MA)

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30 THE HUTTLESTONIAN Domestic Science S NIFF! Sniff! An aromatic fragrance pervades the hall. Mr. Dickey is busy at his desk. Soon he glances up and looks around. Then, of a sudden, he remembers an important notice he has to give to Miss Strong. His business is forgotten for the mo¬ ment and he wends his way hastily down the stairs toward the culinary department. As he enters the room, twelve maidens, clad in white, look up. Each is busy preparing a dainty dish which might satisfy the palate of a king. No wonder, because each ingredient is meas¬ ured out carefully even though a thirty-second of a teaspoonful. The pungent odor of the coffee rises to the ceiling! Mr. Dickey, with shifting glance, delivers his message to the instructor. At last he turns slowly with a few “hems” and “haws.” He looks first at the food and then at Miss Strong. Their task completed, the maidens view the result with satisfaction. Miss Strong cannot help but notice the longing look on Mr. Dickey’s face. She invites him to indulge. “Nothing ever tasted better,” is his comment. As he leaves the room with that look of supreme satisfaction we might well quote the old adage: “A way to a man’s heart is through his stomach.” The following is one of the menus from the cooking department which we take pleasure in passing to you: 1. CREAM OF GREEN PEA SOUP 1 can green peas 1 pt. vegetable water 1 pt. milk 2 tbsp. butter 2 tbsp. flour salt French peas for garnish pepper Drain the peas, then cook in about 3 c. hot water until soft. Re¬ serve 2 cups vegetable water. Rub peas through a strainer. Make sauce of butter, flour and milk. Boil 3 min. Add sauce to vegetable pulp and stock; heat and season to taste. 2. TWIN MOUNTAIN MUFFINS 34 cup butter 24 cup milk 34 c. sugar 2 c. flour 1 egg 3 tsp. baking powder

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29 THE HUTTLESTONIAN Latin I N the Latin Department two pins are awarded each year, one to the pupil who has the least mistakes in the vocabulary play-off for first year Latin, and the other to the pupil from the three up¬ per classes who excels in vocabulary work. The first vocabulary contest for the “Carpe Diem Sodalitas” (Latin society) Group 1 was held October 17. Three pupils of the first year class, Hope Dudgeon, Marjorie Knowles and Sydney Bur¬ rell, each won a 100 per cent, rating in the group play-off of 160 words. Six other pupils failed on only one word. The team aver¬ ages were: Dunham’s team 99% Hope Dudgeon’s team 99% Barbara Bates’s team 96% Prior’s team 74% The average individual work was 89 per cent. The pin was won in the final by Sydney Burrell, with a score of 100 per cent. Miss McAfee is still holding the upper class pin from last year, as the contest for the upper class men for this year has not taken place. A meeting of the “Carpe Diem Sodalitas,” the awarder of the pins, was held Friday, September 28, 1923, at 1:30, in Room 8. Winifred Mellor presided. The following officers were elected for 1923-24: President—Marion Hiller. Vice President—Nellie Coombs. Secretary-Treasurer—Miriam D. Waldron. Chairman of Entertainment Committee—Margaret Goggin. M. D. W., ’24.

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THE HUTTLESTONIAN 31 Cream the butter; add sugar and egg well beaten; sift baking pow¬ der with flour, and add to the first mixture, alternating with milk. Bake in buttered tin gem pans twenty-five minutes. 3. BEEFSTEAK PIE Cut remnants of cold broiled steak or roast beef in one-inch cubes. Cover with boiling water, add one-half onion, and cook slowly one hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes cut in one- fourth inch slices, which have been parboiled eight minutes in boiling salted water. Put in a buttered pudding dish, cool, cover with bak¬ ing powder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape. 4. PLAIN CAKE 3 t. butter 1 c. sugar 2 eggs y 2 c. milk (or water) 2 t. baking powder 1 4 c. flour 34 t. vanilla SPICE CAKE Mix 1 t. grated nutmeg and cinnamon with dry ingredients and omit vanilla. 5. CHOCOLATE PUDDING 3 tsp. butter 34 c. sugar 2 tsp. baking powder 34 tsp. salt 1 egg 34 c - milk 1 sq. chocolate 1 c. flour Mix like cake. Melt chocolate and add last. Steam in buttered moulds 1 hr. Serve with Foamy Sauce. 6 . COFFEE Allow 2 tbsp. coffee for each person and 2 tbsp. extra. Mix with broken egg shells and 34 c. cold water. Let this come to the boiling point, and add 1 cup boiling water for each person. Boil 3 m., add V 2 c. cold water, pour out 1 c. and pour it back, stand for 10 m. on back of the stove where it will keep hot but not boil. M. D. W., 74.