Viewing page 11 of 30

[[image: black & white photograph]]
MISS ALICE PINYON,
TEACHER OF DOMESTIC SCIENCE.

DOMESTIC SCIENCE.

"We may live without poetry, music or art,
We may live without conscience and live without heart.
We may live without friends; we may live without books
But civilized man cannot live without cooks."

The aim of this department is to impart to the students correct methods of Domestic Science. There are two courses, one of two years and the other of four years.
 
The first year of each course is devoted largely to practical work. The remaining time of each course is divided into four parts, the first being given over to advanced practical work; the second, to general knowledge of household economics; the third, to laundry work, and the fourth, to physiology and emergencies.
 
The aim in this work is not only to make practical cooks and housekeepers, but to train the students as teachers, who, going forth into the world, will do much towards improving the surroundings of those with whom they come in contact.
Notice: If there be any doubt in the public mind as to our ability to prepare and serve a most toothsome meal, we refer with pride to the following persons, who have been entertained in the Cooking Department: 

Supt. A. T. Stuart, Asst. Supt. W. S. Montgomery, Asst. Supt. Ida Gilbert Myers, Director and Mrs. Chamberlain, Gen. and Mrs. Geo. Harries, Mrs. Bettie G. Francis, Mr. and Mrs. F. J. Whitehead, Supervising Principals Brown, Clark and Nalle, Misses Harriet E. Gibbs, Carrie Syphax, Mildred E. Gibbs, Victoria Thompkins, Justice, R. H. Terrell.

[[end page]]
[[start page]]

[[image: black & white photograph of students in a domestic science class]]
Please note that the language and terminology used in this collection reflects the context and culture of the time of its creation, and may include culturally sensitive information. As an historical document, its contents may be at odds with contemporary views and terminology. The information within this collection does not reflect the views of the Smithsonian Institution, but is available in its original form to facilitate research. For questions or comments regarding sensitive content, access, and use related to this collection, please contact transcribe@si.edu.