SALE MIT E
December 4
Aspiring Young Senior Chefs
Find There^s Fun In Cooking
By Connie Murray
It was an ordinary Wednesday
afternoon, or at least it started
out as such. The bell rang for
the four o’clock class, and students
swarmed out over back campus.
And like about fifteen other sen
iors, I headed for the Science
Building to a class in cooking.
I started the long climb to third
floor, when I saw Molly Quinn and
Jean Shope on the second floor
landing.
“Chicken katch-a . . . chicken
kat-cha . . . chicken kac-ta . . .
gosh, what is it ?’’ said Molly.
“Don’t ask me,’’ replied Jean. “I
never knew anything but fried and
baked chicken.”
Leaving these scholars to ponder
the puzzles of poultry, I entered
the cooking lab. Behind a table
piled high with cups, pans, boxes,
and food, I saw Miss Hodges.
“Now, girls, today we’re going to
cook meats. Tyler and Williams,
I want you to do lobster hoochee-
coochee.” ■
Betty looked at Lu; Lu looked
at Betty. They both turned and
looked at the cold brown lobster
tail lying on the table.
“Yes, ma’m,” they chimed.
Miss Hodges continued. “I
thought today we’d do a few other
things besides meats. So, Harrison
and Hudson, I want y’all to do
make
mayonnaise.”
“And McGlaughon and Huffard,
y’all make Sally Lund. It’s on page
18 in your cookbook.”
“Make who — I mean, what?
questioned Boop.
“Sally Lund,” answered Miss
Hodges. “It’s a soft, sweet bread
—you cook it in a pan.”
Miss' Hodges finished the class
assignments, and we headed for our
kitchens..
I donned my overall apron —so
called because it covers everything
but the back of my knees—and got
out the flour to start a pie crust.
I carefully measured the salt and
put it into the flour. Not until
later—much later—did I realize the
error. \Vhile I looked for Wesson
oil, Laura Mitchell, my cooking
partner, also carefully measured
tiie salt and put it into the flour.
On the way back' to my kitchen,
1 noticed Boots was crying.
“Hey, what’s wrong?” I asked.
“Nothing, sniff! It’s just these
onions.
And she was right. The odor
sifted through the air, right into
my pie crust dough.
I Was busily kneading the dough
when the cry arose from the op
posite side of the lab. “He’s alive
.—I know he is—look at him!
Tyler pointed at the lobster tail
.——the frozen lobster tail—as it
slid off the drain board into the
sink with a clunk.
Miss : Hodges calmed her, as the
other members of the. class went
back to work. . .
Boop and Nanny got Sally m the
oven after a short struggle; Boots
and Sue began to beat the mayon
naise ; Alison and Bonnie were
peeling apples and fingers. Things
seemed to be going fine.
Ever^ hear of salt-rising bread.
Well, we got our salt-rising pie
in the oven at last, after getting
the lettuce off of it. Carol and
Anna Katherine were making ^
tossed salad, and they had really
tossed it.
Having put the pie to rest, 1
w^andered over to kitchen four,
where Edith Tesch and Joan Shope
were pouring over their cookbook.
“Maybe it means to beat, then
add the liquid, and heat,” offered
Joan.
Edith looked up at me in con
fusion. “They say anyone who can
read a recipe can cook. It s just
that reading it doesn’t mean you
understand it.”
I gave them a few words of my
sage, advice, to wit i ask Miss
Hodges, and returned to the smoky
corner of the lab. Yes, our pie
was done ... or finished, should I
say? ■
It is customary at the end of
each lab period for us aspiring
young chefs to sample our products.
I passed the pie (so did the rest
of the class, passed right by it)
and it was enjoyed by all. We
sampled lobster, and onion salad
flavored w’ith potato, and Sally—
she ever real gone!
Campus
Jane and her non-speaking voice
Sue returning to school , m a
hearse . . . Barbara Smith’s hunt
ing trip during Thanksgiving . •
Vee’s new haircut . • • Kinston
calling “Cleopatra Marsh” in Salis
bury. P. J. raving about her good
time at West Point ... Diane’s
new SPE pin . . . Prospects being
lined up for the Christmas dance
Marie’s wild tales in the base
ment of Strong ... Frankie with
a cold and she has been taking
cold shots ... All the juniors (and
Emily) getting ready for the Christ
mas Banquet ... Ann took New
York by surprise during Thanks
giving . . . Carol had a great time
at the Duke-Carolina game ... so
did everyone else . . . Bitting was
“fumigated” during Thanksgiving
Ann Mixon gaining 7 pounds
while visiting Jane . . . Old-fash
ioned flannel night gowns being
worn in Clewell . . . Sally Reiland
advertising for Piedmont Airlines
Will Sally ever catch up on
everything she has to do ? ... Don t
forget to sign-up for Junior Break
fast every Sunday morning . . .
Thirteen more days to vacafion-
again ... All Music Method stu
dents making drums . . . Sara Sue
flew to Winston and saw Vernon
the new Italian hair-cuts, on
Maggie and Betsy . . . Eleanor s
pin and necklace . . . “Gertie” going
into.the fortune-telling busmess
Another Fike lt'e in this
. . . Get Lee Henley to show y",
her burn . .■. Bryan finally
things straight with . Martin
Strong loses another male—
going into the Army and N;
m tears.
ancys
First Things
First
By 9t*ank ICinney
The most important thing yj.
wear is your hair. No fine W
no trick foundation garment '
ensemble of jewelry can mean so
much toward^your over-all-appe,|
as your hair. ' No hat, regardless
of cost or workmanship, can siif
ficiently cover an ungroomed head
of hair. No, nothing can take the
place of a beautiful head of pljjjj
hair, dressed in becoming fashion
It is right that here we say thit
nothing can so easily make a head
of hair attractive as a contoured
hair shaping by an artist and j
softly waved, naturalized Thenrnl
Modulation permanent. The shape
of a head is its cut and the quality
of the hairdesign hinges in th
quality of its permanent wave.
Next time you have your hair
cut and waved try The Hairdesign-
ers Beauty Salon, 416 N. Spruce
[St. Phone 4-2411.—(adv.)
YOimG AMERICA GOES
CHESTERFIELD