St Agnes High School - Palm Yearbook (Rochester, NY)

Page 19 text:

Qmtlle ts: the Cagetenia Stagg. If Duncan Hines had ever visited the St. Agnes Urestaurantf' he would surely have placed its name on the top of his preferred list! Iuicy hot dogs, tasty dishes of ravioli, and sometimes even special treats such as roast turkey and chicken a la king are just a few of the flavorful lunches made available in the St. Agnes cafeteria. This year, a new and very successful sys- tem was set up, by which the Freshmen start off the lunch period at ten minutes to eleven, with the influx of Sophs, Iuniors. and Seniors at intervals of fifteen minutes respectively. Each class has a half-hour lunch and a fifteen-minute homeroom period. Each day, the long line of girls who anticipate the hot lunch is a sure sign that the delectable varieties of food are appre- ciated by all. To top off the lunch, delicious desserts such as crispy apple brown Betty's, tender cherry upside-down cakes, and lus- cious lemon chiffon pies are served, with apples and ice cream as extras. No wonder most girls ignore their diets and come back for second helpingsl GREAT CARE IS TAKEN in the preparation of our lunches. Here Mrs Gurnow and Katherine McGowan remove some tasty baked apples from the -oven. AS SISTER NORBERTA and Mrs. Maxwell serve soup. and Mr. Phil replenishes the supply of milk. the Freshmen Suzanne Paradies. Anne Bailey, Kathleen Schmitt. Ida Tuttobene. and Geraldine Zachary help themselves to delicious baked apples. 1 ,viii ...vi

Page 18 text:

MRS, GLADYS GAINS and the Shaw twins, Iudith and anice, probably don't mind the dishes at home at all, after washing and wiping those from one school lunch! Each morning, enticing aromas filling the air at St. Agnes assure us that the cafeteria staff is busily at work. For, while the students are' attending their morning classes, our 'fconnoisseursn of cooking are preparing varieties of savory food to suit the tastes of everyone. Careful planning by our dietician, Mrs. Maher, results in menus which delight the palate and provide needed energy for those afternoon classes. Baking and cooking aren't all that comprise the work of the cafeteria staff, however. After each shift, piles of dishes and numerous pieces of silverware are washed and dried. Then, the tables which have been well used by St. Agnes' eight hundred students are wiped spotlessly clean for the next day's use. Working together for the same purpose -1 to satisfy the appetities and provide for the nourish- ment of the students'-our cafeteria staff functions smoothly day after day. Qnvice with a Qpeoiafltg 06 out SMOOTH FUNCTIONING and planning of our lunch system is due largely to the efforts of Mrs. Maher, dietician and head of our cafeteria staff. MRS. MAXWELL and MRS. STALEY daily see to the swiff and efficient serving of our lunches. 14

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