Fairhaven High School - Huttlestonian Yearbook (Fairhaven, MA)

Page 33 text:

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.

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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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32 THE HUTTLESTONIAN Sewing T HE sewing classes of the school gave an exhibition of their work June 27, 1923, in the library. Dresses, blouses and under-garments of various colors and patterns were arranged artistically around the room. All of the girls had at least one article of their own handiwork for display, the ma¬ jority had several. It was generally conceded that the girls did remarkably well, par¬ ticularly the freshmen and sophmores who had only one-half of the year in which to do their work. Many of the seniors were able to make a complete set of under¬ garments for graduation. All the work showed careful and skillful preparation on the part of the girls, due, we know, to the able super¬ vision of their instructor, Miss Gifford. At present the advanced sewing class is planning a great many use¬ ful as well as complicated garments. Several of the girls are making sets of underwear for graduation, silk blouses, shirt waists and skirts, as well as evening dresses. Miss Gifford has been considering a visit to one of the New Bed¬ ford cotton mills principally for the study of economic aspects. This is being planned for the senior classes. Later on this year we hope to have a man from the Singer Sewing Machine Company demonstrate and explain the mechanism and care of the various parts of the machine. B. M. D., ’26.