Brings back wonderful memories! Back in the late 60's, we had home ec all through junior high. One semester of cooking and one of sewing each year. We sewed a gym bag, an apron, a skirt, a raglan-sleeved blouse, a straight skirt and a lined sheath dress (mine was a bright red wool jumper which I wore frequently). We learned to sew buttons, make buttonholes by hand and use the sewing machine.

In cooking, we learned to make a shopping list and use recipes. It was the first time I ever saw or used a rubber spatula. My mother, a truly great cook, used only spoons. I learned to use the "dip-level-pour" method of measuring dry ingredients. My mother measured everything (that she bothered to measure, that is) in a liquid measuring cup. I learned to turn the electric burner on high first until it heated up, then turn down to the desired level.

In senior year, I took gourmet cooking. We made recipes from a different country every week, each person taking a turn with the menu. I made a French veal stew that called for wine. I smuggled a peanut butter jar of white wine to school in a dry county and was actually allowed to use it in the dish. I also learned to make choux paste. We made a Paris-Brest. When my history teacher came by, I offered him a piece, and he said, "Do I want a hairy breast?" Imagine what would happen to him today!

The recipe I made for years after graduation was beef stroganoff. YUM!

The abstinence film we were shown had a lot of tough looking men with jackhammers in it. Subtle.

Cream cheese and stuffed green OLIVES on celery! Celery dipped in hummus. Celery dipped in that weird buffalo chicken dip. Celery dipped in artichoke dip... Anywhere potato chips go, celery goes better!

Wow - looks like great fun to work there. How I love to look behind the scenes.

Please have your Princeton English major check out the grammar on Slide 15.