Springfield Trade High School - Beaver Yearbook (Springfield, MA)

Page 26 text:

So ee ee bbbedabuhd LITT IT TTT arrangement of the tea room. ge the isin . lated art by superv ol jae instruction Mrs. Johnson carries out classroom Helen Hutchinson nee, Garr lore 4 I June Augustina Miss Doris Gilson Louise Johnson lated Art Instructor Mrs. Re actual he ion and serving of food. S The tea room provide here g experience 1 » workin B © a preparat |

Page 25 text:

BAKERY One needs great strength of character to resist the temptation to stop by in this place of wonderful aromas. Every day finds something of interest to sight and taste spread out on the long benches. Beautiful brown loaves of bread, long rows of coffee rings waiting for their icing, racks of golden cream puffs, muffins and pies for cafeteria consumption, and occasionally a cake for someone’s anniversary, or the towering white festiveness of a wedding cake. Lucky are the veterans who will eat the cookies prepared for the Red Cross. The boys and girls in Bakery learn the processes and methods of commercial baking by providing some of the food used in the cafeteria, and by producing the bread and coffee rings sold on tea room days. Various organizations, whose functions are charitable, often request quantities of food, thus providing experiences of a variety for these prospective bakers. The artistic side of baking is not neglected, students may be seen manipulating canvas pastry bags, out of which spring, almost magically, those luscious-looking flowers, festoons and garlands which make birthday and wedding cakes so beautiful to look at. Some fortunate person was the recipient of this beautifully decorated cake. These Easter eggs will have a professional look when hey are finished. at 4 Yen A 2 E

Page 27 text:

FOODS AND CATERING “What delicious food!” and “Isn’t this a lovely room!” are two frequently overheard remarks from tea room guests. And they are well-deserved remarks, because these students work hard to keep up to Miss Doris Gilson’s high standards of perfection in food preparation. First-year girls learn to wait on the guests courteously and correctly, while the boys hurry around in their white uniforms doing the work required of any well- trained busboy. Out in the kitchen are the second and third-year students, and one can hear the orderly bustle which accompanies the serving of forty hungry guests awaiting their luncheons. On Friday, the work for the Wednesday and Thursday luncheons begins with planning the menus. After careful selection and rejection, with the entire class having a part in the decisions, the choices are made. Then, on Monday and Tuesday, preparations begin until, by Wednesday noon, all is in readiness and enticing odors fill the entire “C” building. When the faculty wishes to celebrate a special occasion, one finds them usually in the tea room. Then the foods department works doubly hard to prepare all sorts of tempting pastries and decorate the tea room with appropriate trimmings. The tea room has been proud to serve many distinguished guests as well as special student groups, both from other schools as well as our own. Most seniors have the opportunity of eating in the tea room with their class advisers, and occasionally a faculty member has time to enjoy the delicious food. This department affords an interesting and profitable education for any student desiring work in this field. Food preparation is carried out by the second and third-year students.