Jefferson High School - Archives Yearbook (Monroe, MI)

Page 16 text:

Mr. Roger Smith Mr. Robert Sutch MY- Robert Todd Geometry, Trigonometry Physical Education Quad, Cl10l'!-if Get in your seats, the You're a candy if you Oh: Yeah? bell lqqg rung, dOI'l,l' play fO0'I'bGll.H l Miss Donna Wglfe Mr. Nelson Zimmer Mr. Basil Raith General Business, Typing Wood Sl 0P Creative Writing, English Begin --------- return Hcleun UP-H Take ten. What can I write about? is a familiar cry heard in the library. Mrs. Vincent is al- ways willing to help students out of their dilemmas. ln ad- dition Mrs. Vincent is a Na- tional Honor Society advisor and a scholarship advisor. This year she has an assis- tant to help her Mrs. Adams, who also works in the office. page 12

Page 15 text:

Mr. Alan McAninch Mr. Carl McCabe American History, Spanish Chemistry Mas tarde. Today we have a full load of hay. Mr. Jerry Nickles Mr. Allen Pixley Bookkeeping, Speech History, Social Science Are there any volunteers? incidentally- Here we find the men facul- ty members monopolizing the teacher's lounge. It seems Mr. Sutch is relating some interest- ing piece of conversation since some of the other teachers are pleasantly amused by it. Mr. Alan Miller American History, Sociology Do not pass go, do not collect 00.00. yin ff, f Uv .., , ff' I f l 1 i

Page 17 text:

Higher than the Empire State Building... The amount of food eaten at Jefferson is on a large scale. The bread stacked from heel to heel would be higher than the Empire State Building. During an average week, two hundred hot dogs are consumed. When soup or gravy is to be served for lunch, it is necessary to fix from forty to sixty gal- lons of it. The cooks find that eighteen pounds of potato chips are needed when used for meals. Forty bushels of apples are used for pie, and when cook- ies are on the menu sixty dozen are prepared. When you think of it, cooking all of that food at one time is no easy task, our cooks are to be commended for their fine iob. Posing long enough for a picture are Mrs. Regelin and Mrs. Doran who are preparing fish sandwiches for the two hundred eighty students plus teachers they will serve. Caught invading the cafe- teria is a small part of Jeffer- son's student body. Every morning as you pass the kitchen area, you can hear thehustle andbustle of the three cooks, who are preparing a well-balanced and apetizing noon day meal for hungry Jefferson students. Mrs. Avendt, the central fi- gure in the lunch progrlimf keeps everything in tip-top shape and running efficiently. page 13