Lima Central Catholic High School - Flame Yearbook (Lima, OH)

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Sevenfb and EMM 6ra'a'e Blue Tnhngle SEVENTH GRADE BLUE TRIANGLE EIGHTH GRADE BLUE TRIANGLE President - - Jean Cunningham President ---- Ann Geiser Vice President and Secretary - Vice President and Secretary - - - - - - Mary June Parr - - - - - Bettyelu Steele Treasurer ---- Peggy Lee Treasurer - - - Katie Inoway Advisor' - Miss Rozellan Kelly Advisor - Miss Ruth Chiles C'mon, yelled a bright, laughing girl from zz group of Central High's younger misses, 'iaren't you going to the Y. W. C. A. with us? Did you ask what for? Why don't you remember? Now give this a good think. Today is Wednesday-the third Wednesday of the month. Ah-I think your brain is working after all. You are correct. Today we have a Blue Triangle meeting. I don't know how you could have forgotten, Remember4today we are going to roller skate in the gym. That last meeting was certainly nice, wasn't it? We had a lovely tea for our mothers. I was so excited that I nearly dropped the cookies on the floor. Weren't they surprised when they saw how well organized we Were? It made me feel grown-up when I read the minutes without a single error. Qi won't mention the trouble I had clearing my throatj I'll let you in on a little secret, though, They never knew we spent four Whole meet- ings learning the proper parliamentary procedure. Don't forget the plans we have made to help the Red Cross? It makes me feel good all over when I think of all the bandages we have folded. CI don't think I'll mention how long it took me to do one correctlyj The meeting after that one was packed with fun, wasn'-t it? Group singing is stressed by the Girl Reserves as an important part of their program. Those rounds we sang were especially fun. The last time we sang one, everyone laughed so hard. We decided to start a volleyball team, Although we may not be the best team in Central, I'll bet We have just as much enthusiasm as any. I heard something about starting a circle tennis team and a hit-pin team. Are you going to tryout? If you don't, you're missing a pack of fun. Somebody said we are going to have a question box about manners at our next meeting. Not a bad idea. Most of us could stand a little brushing up on our etiquette. Talking about etiquette, I know one thing at least-a person should always be punctual. We had better hurry to the Y. W. C. A. if We want to be one time. DOROTHY KOEHLER --n-1 17-

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Bachelors' and ffzefk dub BACHELORS CLUB Cl-IEFS CLUB Zresidrent d ---- Eolinhfiiast President ,,,, jack Shoup ice resi ent - - Bo iips , , . Secretary ---- Bud Cottrell Vice President ' - Peter Rmpens Treasure., ,,,, Bob Placie Secretary and Treasurer - - Jack Kelly Advisor - - Miss Phyllis Mendenhall Advisor - - Miss Ervelyn Lackey Looking back in history, you will find that primitive man ate all his food raw. But later a few tasted lite-cooked meat and liked it much better than that they had been eating. To the fire-cooked meat was added spices and rude fiavorings. This was the first step toward the culinary artists of today. Man first cooked food over a fire on a wooden stick. Later he used an iron rod because he found out that the inside became cooked through the heat given off by the rod. Today there are many ways to cook it. For example. you can fry. baste, boil, or roast meat. At first a meal was the meat you were able to kill. Then in the Middle Ages a few more trimmings were added such as pies, bread, and wine. Today you have about everything edible a person can think of set before you at a dinner. But how were the advances made. They were made by the chefs and cooks the world over. Out of the brain of these men, for most noted cooks are men, came new and more spectacular dishes. Most of the famous dishes of the elite were the brain storms of famous men cooks in hotels and restaurants. ' This then is the reason for our Chefs and Bachelors Clubs. These boys are preparing to be the future male culinary artists of the world. Let us look on a typical club period. The lesson for the day is the baking of biscuits. On go the aprons: out come pots, pans, and other necessary materials used in making biscuits. Joe, the prize student, is saying, 'Put in two teaspoonsful of baking powder. Better put an extra two or three little teaspoonsful flour and some sour milk, then stir slowlyi'-' After ten minutes of stirring, he finds that the end of the spoon has dissolved. Undauntingly he puts the mixture in the cup. While waiting for the biscuits to bake he cleans the table. Noi lt can't be! Itis true! The biscuits are doncl Joyfully he shows them to his teacher. As he takes one out it drops to the floor. Crashl Bam! Thudl From the engine room is heard the cry. What's coming down ? With eyes full of astonishment Joe looks at his biscuit embedded some two inches in the concrete floor. Joe remembers that old motto, Try, Try again! and again attacks the situation. So you see that the future chefs are well on their way. MIKE DAVIDIAN -H-Q1 19W