Weber State University - Acorn Yearbook (Ogden, UT)

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tBfje orn of tfje Wtttbzv £ tafce gkabenip Next year, in addition to this, instructions will be given selecting different cuts of meat, the best methods of baking a: boiling, deep and shallow frying, and carving and serving foot The principles taught in this class are put into practice each student in the kitchen. Five hours a week will be devot to this work. Fruit work will be given the first third of next year. Tf includes, first canning all seasonable fruits by the vario methods, making all kinds of preserves and marmalades, givii different methods of making jellies, ketchups, spiced fruii sweet and sour pickles, and meat relishes and second, lextur on the chemical nature of fruit, its acids and sugars and t value of fruit as a food, and its action on the human systei Four hours a week will be devoted to this work. In addition to this, a course including all kinds of plain, ai some fancy cooking, and, covering in a general way, all su jects with which a house keeper in moderate circumstanc needs to be familiar, will be offered. A three course lunch w be served daily during the winter months, each member of i. class preparing some portion of the meal and assisting in t' serving of the plates. They will also take turns in waiting the table. The confidence and skill thus acquired are invaluat to the students'. Rooms will be fitted up and furnished for the use and co venience of this department. Commercial department i otesi Business men have been and are still complaining again the inefficiency of the large army of stenographers and offi workers that are being turned out, each year, by the mai commercial schools of the country. This should make eve: young man or young woman who undertakes this work dete mine to make himself or herself an expert. Every student a tending a school giving a commercial course of two or mo 18]

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ZEfje gcorn of rfjc 2£leber tafee Stabcmp tion may have even a more successful class. The Domestic Art and Domestic Science work will go hand in hand. With more room, and an assistant teacher to help Mrs. Evans, we look forward to an ideal Domestic Department. —Anna Barker. Domestic Science The object of the Domestic Art and Science is to train and broaden the minds of women and to enable them to meet more intelligently the home demands of modem life. When a young woman has learned to apply the principles of science to the problems of daily living, she will realize that housekeeping is an occupation worthy of the best efforts of the brightest minds. Formerly the higher education of woman led her away from the practical interest of the home—not so today. Her interests are increasing in home development, and with the stand Utah has taken, our young women will soon lead those who com- menced this career several years ago. This year, owing to the crowded condition of the school, little has been done in Domestic Science. Two classes, how- ever were organized, in which much interest was manifested and good work done. To the advanced girls, a chafing dish course was given. They were taught how to make clear and cream soups, bullion, many appetizing preparations of eggs, different methods of cooking oysters, desserts and candies. At the end of the course, the girls served a chafing dish luncheon to eight of their friends. The class in household science has been studying foods, as to their sources, the process of manufacture, the conditions in which they are found in market, and the methods of preparation adapted to each. Sanitary conditions of the kitchen and store rooms were discussed. General rules of measuring and mixing food materials and their proper proportions and combinations were taught. [17

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tEfje Scorn of tfje fEHcber tafec Scabcm? years in length has an opportunity of becoming efficient,—yes expert in commercial branches, in connection with general high school work, if he but have the desire and determination. In this line of work there is an urgent necessity for high ideals. The student who starts his work in typewriting and shorthand with the intention of learning enough to enable him to take a position at the bottom of the stenographic help in some office, realizes his desires to the extent that he is able to take a letter at a moderate rate of speed and make a fair transcription. But the student who enters the work with a position as court steno- grapher in view, who sees a speed one-hundred-seventy-five or two-hundred words per minute ahead of him is the one who is going to get the position that pays the salary, and it is he that is going to make rapid strides in the business world should he choose to leave the stenographic profession. And in book- keeping the student who desires to learn how to keep books in a small grocery store or meat market usually acquires enough knowledge of the subject to post sales slips, and keep a simple ledger; but it is he who is determined to be the head book- keeper of a large business office that usually fills that position. Efficiency should be the watch word of every commercial student. It is within the power of every one to be an expert. Skill in shorthand is but the conscious training of mind and body to act unconsciously. Skill in typewriting is but training the fingers to obey, me- chanically and with mechanical accuracy, the command of the brain. Through a commercial course there is an opening to the business world for any young man. Why not be a good penman? You can. A halt should be called on the poor penman. It would add very much to the appearance of the bulletin boards and to your work. How would it be to have a whole school of at least mod- erately good penmen? The best student in bookkeeping is the one who does en- tirely individual work—dependence never develops independence. [19