Hammond Technical Vocational High School - Chart Yearbook (Hammond, IN)

Page 30 text:

Future Homemakers Training as The girls in the Home Service and Foods classes learned why we need the basic seven foods and how to plan for their use in well-balanced meals at a moderate cost. In the picture at the left, Donna Martin, Genevieve Musser, Donna Hansen, Marlene Highsmith, Kay Carroll, and Barbara Parsons are studying the basic seven foods which our diet should include daily. This is the first step in becoming future home- makers. Norma Decker and Dana Dremstedt in the center picture are judging quality of foods needed in preparing a well-balanced meal. It was not a common practice for the girls to go shopping during school hours, but trips to the store are often included in the day of a student who is pre- paring a meal at home. The girls learned that proper mea- surement of the ingredients is an im- portant step in the success of any recipe. With this thought in mind lackie Turner, Anna Elliott, and Sue Puskis mix the ingredients of their casserole dish.

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Above members of Miss Rog- er ' s Food Class practice eat- ing family style. Patt Mark- stone serves, from left to right, Jacqueline Roper, Martha Len- ick, Erna Helfin and Pat Cath- cart (back to camera). Tech ' s future homemakers, like those of the Foods classes, in 1952-53 strove to fit roles as worthy home mem- bers. Making good cherry pies and keeping a house clean as well as knowing how to live happily were important, they found, to fit the role. Their practice was for parts now being played by Mr. and Mrs. Gail Gragido who manage a household for three sons and one daughter. Richard and Gail Jr. at- tended Tech during the year as a sophomore and a fresh- man, respectively. They chose the school from which their parents were graduated in 1931 and 1932. Mr. Gragido is general yardmaster at Inland Steel. J W

Page 31 text:

Began f-amily Cooks Merely mixing the ingredients of a recipe helps, but it does not guar- antee the success of the dish. The cooking of the food must be done with accuracy and skill for the recipe to be a complete success. In the picture at right, Kay Carroll and Betty Bolling are carefully following directions to get best results. Actual serving to classmates of food they had prepared gave the girls practice in the art of conducting meals family style. To give the girls actual experience in serving a luncheon. Foods and Nutritions class members made a project of inviting friends to their homes. By putting the emphasis on “family-centered teaching, this proje ct had as its aim the carrying of classroom ideas into the home where the mother could share in the stimulation of interests. The student hostesses followed pro- cedures and recipes learned in class. Reports of the outcome were made and submitted to the instructor and were graded accordingly. In the pic- ture at the right is Martha Lenick; Pat Cathcart, hostess; Marjorie Klarek; and Beverly Kieger. After eating a well-prepared meal, there is always the task of washing dishes. And girls learned to become speedy and thorough dish washers. In the picture at right is Dorothy Fulkerson, the washer; and Carole Carlin, the dryer.