Lincoln Junior High School - Lincoln Life Yearbook (Minneapolis, MN)

Page 51 text:

Fint row, left to rightV!Clarissa James, Freda Heard. Clara Kleincr, Fern Bloom, Treasurer; Florence Kaufman. Second row, left to right--Mrs. Beisc, Clara Lazover, Helen Guttman, Ruth Johnson. Judith Kaplan, Vice President; Bessie Star. Third row, left to righteFreda Fincgold, President; Sylvia XVidctsky, Ida Vermcs. Fourth row, ieft to right, Celia Murman, Bernice Gavren, bophie Plotnick, Secretary; Alice Dornak, i. Rose Istrm, Bernice Grais, Dorothy W'cis. ltlfth row, left to right!Cc1ia Pinsky, Anna Jenista, Margaret Greenwood. FANCY COOKERY i'Coolzez-y is become an art. a noble scz'encefi . How can we help to make the home the happiest place in the world? The gltls are learning the many things that they may do in order to help their mothers and make their homes a better place in Which to live. They aim to be able to take responsibility. to give their services to others, to look for and create beauty around the home, and to elevate home tasks above the plain of drudgery. The girls have prepared foods for the cafe- teria, made candy for home room and other club sales, filled orders for cakes. cookies, and pies, have baked cookies for a Children's Home, helped prepare luncheons for guests in the building. prepared foods for parties given by different organizations, had a food sale of their own and are planning another. Late in the spring they will prepare and serve a picnic lunch. Their cooking teacher. Mrs. Beise, is ad viser to this group.

Page 50 text:

First row, left to rightveMargaret Graziano. Second row, left to right-Ethe1 Schmidt, Rose Battaglia, Josephine Iacona, Helen Runbeck, Eleanor Rosin. TWP; l1;0w,anleft to righteViolet Holm, Vivian Trotman, Anna Somoylovech, Lorma Sandberg, Sylvia 0 Fourth row, left to righteLois Damon, Rose Orenstein, Sarol Leviton, Treasurer; Edith Sorkin, President; alskin, Alice Auvinen Fifth row, left to right-eEnnes Mooney, Marie Beauchane,E1izabeth Hartwig, Dorothy Rausch Sixth r0w,1eft t0 righteMargaret Baidoff, Pearl Chiistopherson, Secretary; Doris Farrier, Anna Miuro- t7, Lavernis Toma c.k SEWING CLUB The purpose of the Sewing Club is to teach the structure and application of the principles of design as they apply to clothing, to house furnishings, and to costumes made for special school occasions. The girls have made articles of clothlng for themselves, tied and dyed luncheon sets and scarfs, besides making various articles for a holiday sale. They take great pleasure and pride in planning and making costumes for plays and entertainments given during the school year. They have made the costumes for the Operetta, the Indian Dance, the Sailor's Horn Pipe Dance, the Farmer's Dance and the 9A class play. As a climax to our termis work, the girls Will study color, design, and construction in making costumes for the May Music Festival. This includes costumes for the May-pole dance, gypsies, and various fiowers for the Enchanted Garden. Miss Gunderson is the adviser.

Page 52 text:

Fi1st row, left to right--Edward Miller, Leo Cohen, Norman Bloom. Second row, left to righteEdwin Lambie, Max Shink, XX 11113111 Sussma11,l'ircasurer; Harry Silver, Harold t11ru11k,Harry Breitm m.an 'Ihird row, left to righte-Charles Glace1, Jerome Richter, Manuel Karon, Elkan Grold, Vice Plesident; Benjamin Inkman, Charles Lax, Meyer Lax Fourth row, left to righteHerbert Lenskse, Sam Held, Francis Jol111st011,Donald Gardner, Kenneth Nye, Adam Blankenhorn, Sergean t at rm Fifth row left to right-Charles Karch,SDa11iel Tutc11na11,Miss Berg, Mike Schuster, President; Nathan chapero, VVenzel Lindfors, Morris Dudick. CAMP COOKERY The boys of the camp cooking class have felt the call of Back to Nature for their recreation, have felt the thrill of the camp tire, the pangs of hunger while cooking their meal the awe of the wide open spaces and have experienced the joy of fellowship with kindred pals in the great out- of- doors. To fan this camp flame into a 1oaring blaze IS the object of the club. To accomplish this aim they have studied foods, first; their keeping qualities, second; those With low percentage of water, thus re- ducing the load, like hydrated foods. Then they took up the meal work. breakfast, din- ner, and supper, and planned balanced menus with the least amount of time and energy expended. Cooking a juicy steak, in the woods, over an open fire, spurred by a keen appetite and finally, eating that of your own making fills one With a satisfaction that is unknown to those who have not experienced it. Miss L5- Berg is the faculty adviser.