Pratt Institute - Prattonia Yearbook (Brooklyn, NY)

Page 33 text:

R. Ganun D. Gearhart Guartala B. Hartmann J. Hozza C. Johnson J. Kavanaugh E. King W. Kovaka G. Kozdeba A. La Monte D. Leibfried C. Lovdick J. Lostaglio D. Marquette D. Martin L. Martin S. Morgenstern H. Morrow J. Morton K. Moskowitz E. Popcun V. Power R. Putnam @uRodriquez F. Rosenberg A. Ross parviends A. Schmand S. Shearer F. Smith H. Stubbs C. Taubert Mataylor Botany P. Tyer J. Van Buskirk B. White S. Winters R. Zaranski

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S. Accarino E. Anderson D. Arnold ‘Te oe, One of the outstanding features of our home are the clothes closets. Here are housed attractively styled and well-cut garments to be wornrwith poise, assurance and grace by the members of our family. Color, line, proportion and design are scientifically and creatively combined to produce the artistic product. There is vast opportunity for the crea- tive mind and hand in the field of Clothing Design. Knowledge of the human figure is fundamental, but there are numerous varia- tions and each presents multiple outlets for creative and artistic expression. Whether it be in the privacy of the home or at a public or social function, much satisfaction can be realized from wearing an attractive, well made garment. To be able to design and make clothes at home is a real economy. The costume designer adds much to the psychological and physiological well-being of our family. costume design G. Balison J. Balstone A. Beach C. Berkson C. Caka A. Cerami V. Dorsett A.N. Bodea J. Cassidy R. Cincatti W. Dulong J. Butter N. Cavazzini C. Di Gennaro J. Duplin E. Fessenden A. Galeno E. Gangi

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food management Food cannot be described as merely essential for the body; it is a real source of pleasure, both to those who prepare and to those who consume it. Our relationship to the egg, for example, is more than the title of a book. We grow to respect and admire this small entity which has the amazing ability of turning itself into a golden, fluffy omelet. A real bit of creative activity! The human body, it is known, does not perform satisfactorily on fresh air and food; particular foods and special combinations of these foods are found to be most effective. We become acquainted with the combinations which prevent scurvy, pel- lagra and rickets; the intricacies of the Vitamin B family are explored. On the tastier side we learn the best way to treat a roast and become ac- quainted with the vast possibilities of cake dough. The supervision of restaurants, cafeterias, school lunchrooms becomes of the responsibility of well- trained food managers. The members of our house- hold look to them for food which appeals to the eye, the palate and the pocketbook. N. Shiffman B. Alberts S. Butterklee D. Ellis R. Jones A. McCurdy A. Reiss E. Soley A. Barese A. Cummins L. Ford C. Karambelas L. Miller R. Richards A. Whitney E. Buttenwieser C. Davis J. Hartshorne D. Martell M. Owens W. Sherwood G. Wolfe