Woonsocket High School - Quiver Yearbook (Woonsocket, RI)

Page 17 text:

mrnanrrnanxnwarvnaamzmnanma T H IE IU II V IE R :caccccccccucccccccccccccccccccccccccccccc Fun, Food, Freshmen LUNCH FOR LAUGHING LASSIES LUNCH FOR LAUGHING LADS - -

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nwmannwww:Jmzavnaanannwzm T H IE Q TU II V IE R 44444444444444444444444444444444444444444444 Our Cafeteria The cafeteria, which provides nutritious meals for both the faculty and student body of our school, A operates smoothly under the management of Miss Thompson. . Under her direction a varied, well-balanced lunch Mildred C. Thompson n . ' U i Home Economics is planned daily. All food is cooked in the kitchen of the cafeteria department, and not in the school culi- nary department as many believe. The success of Miss Thompson's lunches is due chiefly to the fact that all food is cooked the home Way, and not the restaurant Way, and very little can food is used. The meals are prepared daily and served the same day. All the best grade foods that can be obtained locally are purchased from local establishments. For the further benefit of the students all food served is as reasonably priced as possible. The counter Work is done by worthy, dependable girls, chosen from the three classes. The fact that practically everyone in the Whole school purchases something every day is definite proof of the efficient service of our cafeteria. The following is fbe menu for a single day: ROLLS 86 BUTTER PINEAPPLE SALAD ROAST BEEF 8: GRAVY FANCY COOKIES MASHED POTATOES POTATO CHIPS BUTTERED CARROTS CANDY BUTTERED KALE ASSORTED ICE CREAMS CHOCOLATE CAKE ORANGEADE APPLE PIE CHOCOLATE MILK APRICOT PIE MILK FRUIT JELLO -14-

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nmamsmsmmmmwmmsmmm T H IE Q IU II V IE R 4444444444444444ccccccccccccccu444444444444 Cooking Before the course in cooking at Woonsocket High School is completed the students in the scientific preparation of the food run the gamut of the Vitamins. A, B, C, D, and E are no longer so many letters but symbols of essentials of life for the maintenance of the perfect body. The curriculum under Miss Thompson, the class teacher, covers the study of foods from the nutritional standpoint. Specifically, the students study about each particular food and its importance to the human body in order to keep it free from disease. In the study of foods comparison is made between home cooking and that which is commercially prepared. Materials used in the preparation of each are studied. The purchasing of proper utensils is taught as Well as their sanitary upkeep. The art of table setting is also undertaken. Poster making for the city and state health centers, and field trips to various food plants are features of the class. 'S L CAREFUL COOKS PREPARE DELICIOUS DAINTIES - 16 -