Photo by Fred Chan
Louisa Davis
Who's Whose
Engagements
D'Lee Elise Bangs, Olathe junior, majoring in social work, to Lt. Donald Wayne Harrington, currently stationed at Forbes Air Force Base in Topeka, graduated from Wichita State University, majoring in biology, Phi Delta Theta.
Lorilea Jaderborg, Lindsborg graduate student, majoring in English, to L. Steven Meyer, Highland Park, Ill., senior, majoring in engineering physics.
Dana Nelson, Belleville senior, majoring in nursing, to Darrel Fry, Lyons senior, majoring in business and accounting.
Jacqueline Seute, Taipei, Taiwan sophomore, majoring in math, to Donald Myhrberg, Shawnee Mission, senior majoring in math.
Judy Bowker, Bellevue, Wash., graduate student, majoring in education, to Richard E. Jones, Northbrook, Ill., junior, majoring in architecture, AKL.
Pinnings
Carol Vandervelde, Emporia junior, majoring in special education, Tri-Delt, to Steve Letts, Leavenworth junior, majoring in business, Delt.
Sally Anderson, Shawnee Mission senior majoring in American studies, Tri-Delt, to Mark Edwards, Emporia senior, majoring in political science and history, Sigma Chi.
Head cook learned to prepare food at age six for family of five
By JULIE THATCHER
Kansan Staff Writer
Proper seasoning and common sense are the trade secrets of Louisa Davis, 15-year veteran in the kitchens of KU residence halls.
Head cook at McCollum Hall, she supervises the preparation of the morning and noon meals and does the advance cooking for the evening meal. A dietician does all the planning but Miss Davis is responsible for the preparation of the meats and vegetables.
"Lou," as she is known to Mc-
KANSAN Features
"Times were hard then and we each had to do our share," Miss Davis said.
Collum residents, began cooking for her family of five when she was six years old. She stood on a box before the wood burning stove while her great grandmother gave her instructions.
She continued:
Experience has taught Miss Davis other techniques in adjusting for student preferences. She said students want vegetables that have been cooked well and are properly seasoned. She admitted "tasting" to get the food seasoned satisfactorily.
"It's just as if I was at home. I like to fix what the kids like to eat." She listed student lunch favorites as hot dogs, hamburgers and chili.
Individual differences also are considered, Miss Davis said. "Some of the kids like chili hot and others like it not quite so hot. I make the chili about average and have hot sauce available."
To have breakfast ready for the
early risers, Miss Davis starts work at 5 a.m. She helps prepare approximately 75 dozen eggs and 60 pounds of bacon. Hot cereal, hash brown potatoes, toast, fruit and milk, coffee or hot chocolate also are served.
She said the number of students eating breakfast varies daily. "The cooks prepare a normal amount of food and keep it in a warmer. Then if more students appear than we expected, we begin cooking again."
After breakfast Miss Davis helps prepare casseroles or sandwiches for the luncheon menu. After lunch is finished she starts the meat for the evening meal. Her day ends at 2 p.m.
Approximately 600 students eat Sunday noon, Miss Davis said. The kitchen crew prepares more than 200 pounds of roast beef or 130 quartered chickens. The 60 gallon steam pots and automatic meat slicers used to prepare such gigantic proportions represent quite a contrast from the equipment Miss Davis used when she learned to cook.
Pleasant prescription
RHEIMS, France (UPI)—Sometimes a new mother experiences post partum depression—blues which set in when her baby is born.
At a general hospital here in the heart of France's champagne country a glass of bubbly is just what the doctor orders.
"The champagne seems to have a therapeutic effect because it promotes happiness and good cheer and hence discourages blues so common among new mothers," an obstetrician observed, "and it is also good for doctors."
University of Kansas South Lounge Kansas Union
Arranged by Ferdinand Roten Galleries Baltimore, Md
Thursday, October 16,
10 a.m. to 5 p.m.
THISWEEK FILMS
October 15
Classical Series
Ingmar Bergman's
SAWDUST AND TINSEL
Union Ballroom
7:00 and 9:00 p.m.
75c
October 16
Special Series/New Wave Series
SUNDAYS AND CYEBEL
Dyche
8:00 p.m. only
75c
Miss Davis has also worked at Corbin Hall, Templin Hall, Joseph R. Pearson Hall, Gertrude Sellards Pearson Hall, Ellsworth Hall, Lewis Hall and Hashinger Hall. Before then she worked for the Sigma Alpha Epsilon fraternity.
This is Miss Davis' fifth year at McCollum.
October 17,18
Popular Series
WAIT UNTIL DARK
Dyche
7:00 and 9:30 p.m.
75c
She said that even though she occasionally gets a few complaints, many of the students come back to the kitchen to compliment the staff. "It's a nice bunch of kids," she said.
14 KANSAN Oct. 15 1969