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

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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

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Row Row Row Row Row Row Row Row Row JUNIOR RED CROSS aMadelyn Ehrlich, Ann Geiser, Richard Dillon, Priscilla Gregg, Jean Heinze -Connie Stover, Jim Howenstine, Mike Davidian, Helen Miller, Marjorie Franklin, Larry King -Earl Lockwood, Kathleen Niemeyer, Harriet Sandifer, Bob Ashba, Bill Keeling, Craig Wright 4, Harvey Basinger, John Altstetter, Wally Smith, Doris Levy, Ruth Oberlin, Anita, Greenberg, Janet Stalter, Charles Townsend FOREIGN CORRESPONDENCE -Ruth McMaken, Belva Boose, Bettie Schriver, Wanda Martin 2-June Ann Lay, Marilyn Gebert, Joan Tilley, Edna Werner, Mary Peterson 3-Gladys Kettler, Bette Cole, Barbara Taylor, Pat Cochran, Ruth Alice Miller, Norma Rakestraw 4SDoris Hefner, Claire Angell, Phyllis Miller, Mildred Killian, Mary Jane Bodey, Jo Ann Hollopeter 5-Miss Gertrude Marshall, Lucille Forton, Mary Tinianow Helen Ann Schaaf Marilyn Baker Bal'- bara Ashbrook, Pat Chappell, Mary Amstutz 1 Y i 'm'120 '