Timmins High and Vocational School - Porcupine Quill Yearbook (Timmins, Ontario Canada)

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, wi A - in , 1 DOP'E.S'lC SCIENCE The Household Science Course -A Training for Life The Household Timmins High Science Department of the and Vocational School was started in 1927. At that time Cooking and Dressmaking were taught to Commercial stu- dents, but up to last year there was no special Household Science Course, that is, no course in which girls could specialize in Household Science. With sixteen girls graduating this year and twenty-one at present in S2, the course has made rapid progress. Although there are many other courses girls may take, I think the Household Science course is the best. In it the girls are educated in subjects which will be of help to them in later life. Every girl expects eventually to be a homemaker and should have some training for this life-long vocation. Some people think that in the Household Science course the girls are taught only to cook and to sew. This is not true. There are a great variety of subjects taught, some of which I shall explain briefly. Dietetics is a subject which is important to everyone. If a young mother has had a c-ourse in Household Science she will know how to give her family well-balanced meals and the right kind of food. We learn how improper food causes misshapen bones, poor teeth, susceptibility to colds and diseases, underweight and overweight, nervous dis- orders and poor digestion, and we are taught how to avoid such things. -We also learn what foods will hasten recovery from such di- seases as tuberculosis. IH Hygiene we are shown how to improve mu' appearance and health by being well- groomed. Hygiene includes the care of hair, hands, skin. teeth, and feet. More advanced hygiene teaches us how to care for a patient in a home, how to- recognize the symptoms of different diseases, how to give certain treat- ments, and how to render first aid. We learn in Home Economics how to launder our clothes and clean and press them properly. We are also taught how to furnish a home well, according to our income. Cooking is among the many important sub- jects taken in this practical course. Let us consider the position of a girl just married, would be in, if she had no knowledge of cook- ing, of food values, of how to plan well-balanc- ed meals, or of the standard prices of the food she purchases. She might think she was securing a bargain when she was really paying a. high price. Her s-tore bill would be much higher than need beg and not many husbands favour parting with more than necessary of their pay cheque for the grocery bill. Our next subject is Science. This is very interesting, especially to those who like dis- secting frogs and other animals. Among other things we learn how to remove stains and how to distinguish between different

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50 .1-.- .? The PORCUPINE QUILL l sf , 2 1 , :QI , I ,yi U ,W 1 1. Drafting Room, Vocational School Machinists All The keen . . . impassioned beauty of a great machine. Bill Barilko: Thomas Moore: A machinist who manufactures alibis on T. J. Moorets wisecracking tongue takes a wholesale basis. the monotony out of the dullest session. Which is appreciated. Bill Sangster: Bill's disarming smile saves him many a Bob Mitchell: cross-examination. A talented newcomer, who assists in Erancis Sarmiento, nearly every school activity, to the com- ,Tis Said that ice and al cheering Crowd plete satisfaction of his classmates. will waken his mentality. Eliot Bailey: Donald Hensby: Insists upon accuracy to the last decimal Has a mania for dissecting theories, at P13091 at all timeS- which he is very unsuccessful. Arthur Manhire, Louis Baderski: Known as Sleepy Manhirej' is Very Speaks only when necessary, seldom be- conservative with his slow smile. fore. L. BLACK Spring Spring came over the hill to-day, Robins are chirping among the trees, Dancing and singing on her wayg Tiny leaves rustling in the breeze, Bringing with her -the birdies small And spiders are weaving their webs to-day That did not leave till late last fall. Because pretty spring has come this way. HARRY CHARBONNEAU, AIC I

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52 -Wi -vi The PORCUPINE QUILL materials. Bacteria and germs are also stu- died, and the diseases caused by these micro- organisms, so small that they may be seen only under the microscope. The study of injurious insects and methods of getting rid of them is another valuable branch of this subject. Physical Training is the sport side of om' course. During the winter we take this sub- ject in the gymnasium. Tricks on mats, the horse, bars, and rings, as well as folk-dances, games and marching, form a part of the training given in this period. We all 100k forward to the warmer months when we take our exercises outside and have many exciting games of softball. In Literature we study many kinds of prose and poetry. The study of plays is made par- ticularly interesting by the members of the class taking the parts of the character in the play. French is also taught in this course, By the end of the term we are supposed to be able to carry on a conversation in French. Elementary Economics teaches us the dif- ferent stages of industry and economics through which the world has passed. We take up topics such as Banking, Wages, Labour and Unions, so that we have some under- standing of the conditions of to-day. From this outline you can see what a broad course this is, and of what great value it would be to every girl who hopes sometimes to be in a home of her own. BARBARA HAWSE, ' ANISSEE I-IASSAD The Social Side of the Household Science Course A dinner lubricates business. Much of the future success of a graduate of a Household Science course depends upon the practical experience she gets in the course. The girls are given many opportuni- ties for experience of this kind. One means of getting practical experience is in the preparation of dinners and lun- cheons at the school. Every Thursday two girls from SII prepare a three-course lun- cheon of soup, a hot dish or salad, and des- sert. This meal is served to Miss Harkness, Mr. Tanner, and two other members of ths staif. The girls usually require all morning to prepare the meal, as they are inex- perienced. They make out their Own menu, market order, price list, and time-table. One girl is cook and the other is waitress. The waitress assists the cook until it is time to set the table. She then serves the meal. After the meal is over, the girls wash all the dishes and the linens, and clean up the room. On Tuesday SIII prepare their own din- ners. The preparation of their meal is simi- lar to that of the limcheons. The cook is hostess and the two girls who are to be the cooks the next week are guests. The hOStSSS conducts her guests to the table, indicates whre they are to sit, leads the conversation, and sees that 'her guests have everything they desire. The meal is served in family style. The host serves the meat and dessert and the hostess the vegetables and pours the tea. The girls are also called upon to prepare and serve afternoon tea to the teachers at meetings which are sometimes held after school hours. This is usually served in the dressmaking room. The girls prepare dainty sandwiches of various kinds, small cakes and tea. Dinners are also served to visiting hockey, rugby and basketball teams, who come from other towns to play against our team. An interesting event of the SIII class this year was ia Christmas dinner. The girls pre- pared the food themselves. This was the menu: Grapefruit Cocktail Curled Celery Roast Stuffed Chicken Giblet Gravy ' Mashed Potatoes Peas Cranberry Sauce Plum Pudding Butterscotch Sauce Coffee Almonds The table was beautifully decorated with evergreen, tinsel, and red candles. Miss Harkness was present, with two other invited guests, Miss Evans and Miss Tennant, who are teachers of this class. The girls Autograph space is distributed in the back.