46 WEBER ACADEMY CATALOGUE (d) During the second semester a three course dinner is served daily. Each girl in her turn is responsible for setting, serving and waiting on the table. Two lectures and two labratory periods throughout the year. (e) Advanced cookingmaking of cakes, pastry and desserts. A study of their food value and cost. Table etiquette, serving and waiting, planning of menus, combination of foods, working out color schemes. Practical work in making cakes, pastry and desserts. (f) Serving of luncheons. Each student will be required to plan the menu, do the marketing, prepare and serve a luncheon on a given sum of money. Two lectures and two laboratory periods throughout the year. (g) The study of diets adapted to different ages and conditions in life. Convalescent cooking, home nursing, emergencies, care of children and the sick room. Two lectures and one laboratory period. (h) Chafind dish cooking. A study of the dish and its uses. Luncheons and candy making. Each student in this course will be required to plan the menu, do the marketing, prepare and serve a chafing dish luncheon on a given sum of money. One lecture and two laboratory periods. Graduates of 1909-10 Four-Year Normal Course Lenora Brown Minnie Jensen Lydia Beus John Pope Grace Cordon Myrtle Ramsden Veda Farley Amy Taylor Lawrence Greenwell Katherine Wilson Bowen O. Hadlock Hazel Felt Four-Year Classical Course Claramay Browning Mabel Rolapp Josephine Burton Victor Sears Joseph Eccles Fawn Wright Lila Eccles Athleen Woods Four-Year Scientific Course Earl Belnap Carl Torgeson Orwin Miller Alma Winters Leland Read Four-Year Domestic Arts and Scientific Course Bardella Barker Genevieve Williams Four-Year Mechanic Arts Course Lawrence Harris Four-Year Commercial Course Henry Erickson Mary Stewart Horace J. Nelson Three-Year Shorthand Course George Burton Albin Schelin Lloyd Millar Three-Year Bookkeeping Course Walter Garner Three-Year Commercial Course Carl Lindquist