Marian High School - Marian Way Yearbook (Birmingham, MI)

Page 54 text:

S ewinq, cooking, etiquette 14 fashion future homerncikers During Marianis annual Mardi 'Gras the tempting aromas of fried cakes, homemade bread and coffeecakes drew many into the home economics classroom. The room, though, was more than a showcase of baked goods. The freshman course was revised this year. The tradi- tional full year program was shortened to one semester and was made optional. The class introduced students to the fundamentals of food preparation and garment con- struction. Ninth graders also had the opportunity of electing a two semester class of foods or clothing. Advanced home economics classes were chiefly popu- lated with upperclassmen. The foods class often created and enjoyed meals during class time. Students learned the subtle intricacies of cooking through trial and error methods in the miniature kitchens. Next door, in the sewing room, the clothing class worked on the fine points of their art by using complicated patterns to pro- duce formals, coats, and outfits for their personal use. Precisely pinning pattern to l fabric is essential for a well- made garment. Diane Mc Knight fabovej andjulic Brink- man frightj begin their crea- tions in Clothing I. 50

Page 53 text:

' 6 M4 Mr. J. Walter Vaughan fleftj stresses a fundamental physics concept. Sr. Rita Renell Qfar leftj Ends humor in a remark made by one of her chemistry students. Cindy Kane and Julie DeMarco fcenterj carefully observe the reactions of various solutions. A visiting professional chemist fabovej demonstrates basic teclmiques. 49 l

Page 55 text:

An expert in the kitchen, Sr. Mary Luke Bruman Qabove leftj oversees a dinner project. Showing a tailoring technique to Mary J 0 Kelly, Sr. Wilhelmina Washa shares her fund of knowledge. Beth Pekala, Foods I student, experiments with venison. 51