St Scholastica High School - Scholastican Yearbook (Chicago, IL)

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'kyle my lb cz Ami -- Pies like Mother used to bake, fancy cakes, and other foods more substantial and nutritious were prepared by home economists during their course in cooking, given in S.S.A.'s model kitchen-laboratory. Not only did the aspiring chefs learn all the arts of cookery but they were also in- structed in dietetics, the essentials of bud- geting, food selection, and social etiquette. To add variety to the course, representa- tives from Chicago companies occasion- ally demonstrated to the classes new ways of preparing food. Upon the completion of the various units, breakfasts, luncheons, and formal dinners were served in the chintz-draped dining-room, adjoining the kitchen, with parents and faculty members as guests of honor. Frequently during the year the domestic scientists helped to pre- pare and serve refreshments for various school organizations holding socials. Zfnfby mu V f rm-'WJ QA!! Bobbins did some fancy bobbing, as indus- trious seamstresses, in the home-economics department, put the finishing touches on modish costumes produced after countless sessions of stitching, ripping, and yet more stitching. Before the actual dressmaking began, notebooks containing samples of stitches, seams, plackets, buttonholes, and materials, were carefully prepared under the supervision of Sister Ermenilda. ln theory classes Miss Irene Emmerich, home- economics director, explained the princi- ples of dress-designing, the proper method of clothing construction and the sources and structures of the various textile fibers and fabrics. At combined teas and style shows, given in the fall and spring, the former seamstresses became models and proudly displayed to their pleased par- ents the colorful blouses, fashionable dresses, and up-to-the-minute tailored suits, products of their handicraft. l eZ':Illl.16'l1IJfH f MVA! ffyzvh 51071141

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. ZMrf1JMv111 . I STANDING-M. A. Balis, I. Fish- leigh, M. Gillen, C. Ege. SEATED 7M Kane, M. Campbell, I, Ken- nett Keditorl, H. Brunk, M. Petty. Subscribe for a magazine and support the annual was the oft-repeated cry of the business managers last fall, when they laid the financial foundation for the l937 Scholastican by holding a successful SO-50 drive for magazine subscriptions. Campaigns for yearbook patrons and subscriptions and a card party and dance, given April 23, proved equally gratifying in results. Heartened by the loyal backing of their fellow students, members of the staff held prolonged conferences and earnest idea-hunts in the endeavor to produce a yearbook which would not only capture the All-American and All-Catholics Honors won by Scholasticans of previous years, but would also, both in format and content, be unique in the whole field of yearbooks. The appraisal of their results is left to the judgment and good will of readers of the Scholastican. H ld Heckling, informal debates, and open forums, held as part of the meetings, formed .the initial activities of Pro and Con, which functioned this year under the leadership of lane Reilly, Mary Ann Balis, Carol Ege, and Mary Louise Van Heule. Members made their formal bow to the school, in lanuary, when they staged a series of debates on the question of government control of electric utilities. Consumers' cooperatives, minimum wage, and the city-manager form of government were the subjects of animated forensic tilts, held later in the year. Arguers forgot all differ- ences of opinion at the Kelly Greens St. Patrick Day buffet luncheon, given for the Dubonnet section: and at the May picnic-a farewell to the departing Senior members. f Jfbm' ZZM TOP ROW - E. Lambrechts, B. Murphy, H. Southgate, E. Corson, M. M. Kelly, I. Tracy, I. Williams, B. Powers, K. lordan, M. Taylor, P. Eby. SECOND ROW'-M.E. Con- nolly, P. Loftus, G. Doyle, V. Brady. THIRD ROW-A. D. Ar- thur, M. L. Van Heule, I. Reilly lpresidentl, Carol Ege, M. A. Balis, P. Brennan. FOURTH ROW4I. Horan, M. Cusick, M. A. Brock- haus, M. L. Shannon.

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. f '. - Zmwyrlzzrr f AYWINY' 1. gfdrufblffvzf Zi Zayed What's the World made of? asked would- be scientists, when they arrived for their first lesson in chemistry last fall. Their question was answered when they discov- ered, through experiments, the chemical properties of the fundamental elements of the universe. Becoming even more ambi- tious they tested the reaction of gases and acids on the substances of their environ- ment. Came the time when they had to ex- press their findings in such puzzling for- mulas as HESO4 or Na3CO5,. These enig- mas, however, were eventually solved and recorded to the satisfaction of all con- cerned. Physics experimenters, working in the adjoining laboratory, probed and finally ascertained the forms of energy and the mechanics of matter. A science club formed by the students included in its schedule demonstrations, exhibits, and trips to famous museums of science. .fb 35 The habits and functions of all forms of the animal kingdom, from the simple proto- zoan to the complex human being, were investigated by biologists this year. Con- siderable time was spent in discussing and analyzing ways of developing the particular characteristics which set man in a category by himself. Through lectures and the reading of biographies, students became intimately acquainted with those characters, noble and self-sacrificing, who through their discoveries have contributed much to society's welfare. ln the spring, structures and functions of many types of plants were studied both in the laboratory and in their habitat. Their increased knowl- edge of the wonders of creation led the biologists to a greater appreciation of and love for the Creator of all nature. f Zffyy fffarbzznzl