Norwood High School - Tiot Yearbook (Norwood, MA)

Page 26 text:

O-o-oh Y-c-a-h! Lect to right — Chamberlain, Coakley, Shimsky, Payne (captain), Pothier, Woodberry, Domenico Great roars fill the stands as seven zippy cheerleaders lead the howling mob in wild pleas for victory. With a wicked gleam in her eyes, Captain Payne chants, Are we hep one-two-three? and her snappy squad proceeds to demonstrate that it is just that. Those leaders, Clare Payne, Barbara Woodberry, Millie Shimsky, Phyllis Pothier, Faith Coakley, Bob Chamberlain and Louis DiGiandomenico really put their all into spurring on the home team. Through the efforts of these super cheerleaders, the spectators catch the spirit of the game and cheer deafeningly at the proper moment. A united crowd sings the special repertoire of songs and ditties designed to pep up everyone within hearing distance. Bands may play, crowds may shout, but nothing can equal the perform- ance of an on the ball set of cheerleaders. Norwood High rooters aren ' t the only ones who will remember this year ' s cheering squad.

Page 25 text:

f i Ronny Recovers

Page 27 text:

Refreshing Memories This year a valuable and extraordinary innovation .was introduced at Norwood High. A special course in baking was arranged for senior boys by Mr. Thompson in conjunction with Miss Marcionette and classes were held weekly in the Peabody School bake shop. The course was designed to aid those who may desire to obtain the position of baker in the armed forces ( or in later life ) . Eighteen boys took advantage of the fine opportunity open to them and faithfully attended classes throughout their senior year. Under the astute guidance of two excellent teachers, Mrs. Coite and her assistant, Miss Marion Chubet, rapid and unexpected results were obtained! The class first learned the art of measuring and mixing, and then the fun began! It was soon evident that a better than average class had wended its way to the oven door, as the results obtained were always of an excellent standard. Upon completion of the course in May the boys were full-fledged culinary experts, and were capable of turning out viands that would please the most critical gourmet.