80 STATE BOARD OF AGRICULTURE. 



kind of work which a large proportion of theui meet in their teaching 

 positions. 



We believe this opportunity for actual experience in running lunch 

 rooms is most important and should be continued. The project has netted 

 S124.0Q profit to the High School authorities and' we have the approval 

 of the authorities upon the way in which the course has been handled and 

 the results obtained. 



Woinmv's Commons: The college club known as C was, upon recom- 

 mendation of the president, Beau Eudora Savage and the Board of Agri- 

 culture, placed under the direct supervision of the Home Economics Di- 

 vision in September 1921. Previous to this time no organic relation had 

 been miaintained between the Club C and the House Economics Division. 

 The Division asked the change of name to Woman's Commons as similar 

 organizations are designated in other institutions. 



The expense of running the Commons as a dining room for w^omen stu- 

 dents has been borne by the College; that is, no rent, light, gas, or general 

 overhead had been remitted to the College by the management, but had 

 been paid by college funds. The Home Economics Division assumed com- 

 plete responsibility for all expenses, including all overhead and service. 

 There were no monies given the Commons with w'hich to start the school 

 year. At the end of the year, the Woman's Commons had paid to M. A. C. 

 11200 for rent and had met all expenses incurred. ( See financial report) . 

 The Commons has also paid the salaries of Miss Nelson and Miss Borg- 

 man, and part of the salary of Miss Sprague. 



In taking over Club C the Home Economics Division determined 

 that its primary function was to provide clean, wholesome, properly 

 chosen food for the women students, at a reasonable rate; that its sec- 

 ondary functions were to (1) put into practice home economics stand- 

 ards of food habits and theory; to include instruction in proper social 

 behavior at meals ; to introduce a t^^pe of service worthy of the dignity of 

 a college dining room : and (2) provide a laboratory for instruction in 

 Institutional Management. 



A regular staff of help consisting of four cooks and twenty-five student 

 w^aiters has been maintained during the year. The menus have been 

 planned around the work which the Institutional classes have been able 

 to do; that is, the method has been to use in the Commons the food 

 products which the Institutional classes (H. E. 20) prepared. At no 

 time, however, has the welfare or standards of food service been allowed 

 to suffer because of the uncertainty of student production of food. 



The Woman's Commons, being a neAV project, has met all the diflficul- 

 ties which any new piece of work is sure to encounter, not the least of 

 which was the age of the equipment. There was only one electrical device 

 in the kitchen, that being tlie dish-washer. In the fall term, when three 

 hundred students per meal were fed, the shortage of equipment was a 

 great hindrance, and the lack of understanding of the real purpose and 

 function of the Commons was not clear to students ; there was the usual 

 human dissatisfaction when the food to which one is accustomed is 

 changed, and there is offered a properly balanced ration. 

 '; At the beginning of the college year, salads and vegetables were dis- 

 ..iik^d.by most of the students and a large percentage served was uneaten 

 "at the ehd of the meals. In the spring tenn, a ti-emendous change was 

 noticeable and students invariably consumed all vegetables and salads 



