Wells River High School - Chatterbox Yearbook (Wells River, VT)

Page 11 text:

THE MUSIC PROGRAM This year our capable director, Mrs. Rowe, arranged to have the League Music Festival at Wells River. The program was very success- ful with each school singing two selections, followed by a combined chorus of two hundred and fifty, led by Mr. Walter Paskevich. The Glee Club took part in the Public Speaking Contest and in the Graduation Exercises. Deli Bailey, Mary Egner, and David Bidwell attended the Ver- mont Music Festival in Burlington as members of the All State Chorus. The members of the Glee Club express their thanks to Mrs. Rowe for her time and efforts. Mrs. Wilmot’s help as an accompanist made the Music Festival a success. - PRISCILLA DROWN ---WRHS---- SCHOOL ORCHESTRA Mrs. Spear organized a small school orchestra this year. They played for the first time at the One Act Play Contest. These students are also members of the Hilldale League Orchestra. We hope the orchestra will increase in size next year. —PRISCILLA DROWN ----WRHS--- SCHOOL SAFETY PATROL The School Safety Patrol consisted of the Junior High again this year. As their Captain they elected Russell Boyce, and as their Lieuten- ant they elected Christine Kaiser. The program ran very smoothly with few complaints. — Nine — —PRISCILLA DROWN

Page 10 text:

AUNT SUSIE SHOOTS THE WORKS The greatest show of the year, presented by the Class of 1953, was Aunt Susie Shoots the Works.” Yes, this was an entirely differ- ent mystery farce with mysterious and hair-raising events; the strange sausage works and the outstanding characters; Aunt Susie, Omar Graves and the two negro servants. The entire cast included: Aunt Susie — Deli Bailey Joy Herbert — Trilly Boyce Scarlet Deane — Mary Egner Laura Dawson — Irene Chamberlain Madam Zola — Marlene Carr Mrs. Edward Dunning (Cynthia) — Priscilla Drown Portia Lark — Connie Mayhew Omar Graves — David Bidwell La Salle Johnson — Richard Sherwin Johnny Rogers — Buddy Marden Slick Conway — Russell Sulham We’re sure that this event would never have been a success with- out the inspiration of our director, Mrs. Spear. —TRILLY BOYCE —WRHS— PLAY CONTEST On the night of March 23rd, four one-act plays were presented at the Wells River Village Hall. The Junior High School, Freshmen, Sophomores, and the combined forces of the Junior and Senior classes produced one-act plays. They were Life O’ The Party,” A Date With Barbara, Pot Luck,” and ”A Mad Breakfast.” The directors were as follows: Mrs. Wilson, Mrs. Gibson, Mr. and Mrs. Cornth- waite and Mrs. Spear. The Sophomore class is to be congratulated on its dramatization of the winning play, Pot Luck.” This play was again presented at the League Play Festival in Newbury. — Eight — —PRISCILLA DROWN

Page 12 text:

[LOV tLHR, A THE ART OF COOKING FOR BACHELORS The art of cooking is called an art quite justifiably. The fact that cooking is an art is proving itself to me more and more as I age. The preparations for the ordeal are as much of an ordeal as the cook- ing itself. First, before we touch too deeply on this subject, let it not be said that I didn't warn you first. I am of the firm belief that it is much more practical to stop now, before you have gone too far, and enjoy a meal at your nearest restaurant. The first thing that will confront you as a prospective chef is purchasing the necessary ingredients for your masterpiece. I have found that one of the easiest meals to prepare is pork and beans out of the can. But who can get romantic over pork and beans? Before making a safara to the wilds of a modern super-market you need the following virtues; a will of iron, nerves of steel. Last but not least, you need just scads of money. Now, before you spend all your money on things that you don’t need, let me give you a few pointers. The marvels of modern science have invaded the field of cooking now. Science has made our lives much easier to live. The brown-n-serve” roll is a new invention that is a must for all us bachelors. To serve these rolls prepare an oven to four hundred fifty degrees, melt some butter and brush it on top of the rolls and bake till evenly browned. There is nothing to it, provid- ing you don t forget the rolls in the oven. For our vegetables we will purchase some frozen french fried potatoes. Do not thaw, but place the contents of the box in a shallow pan, place in a four hundred degree oven for 15 or 20 minutes, then salt to your own taste. Next buy a box of fresh frozen peas. Place contents of box into a pan with one-half a cup of salted boiling water and add butter and cook. We now have everything except the meat and this proves to be quite a problem. — Ten —