Something's cooking! Could it be 400 sizzling hamburgers, 14 roasting turkeys, or 20 pies in the oven? These tempting foods and many others are prepared daily in the healthful kitchens of the Maine West cafeteria.

A cafeteria staff of 23 employees prepare meals under the supervision of Mrs. Gloria Saul, cafeteria manager and head dietician. Mrs. Saul has studied dietetics and received her degree at the Illinois Institute of Technology. She attained further training by serving a dietetic internship at Cook County Hospital and is presently a member of the American Dietetic association.

Approximately 7,50 hot lunches are prepared each day, in addition to the a la carte items offered for sale. Mainites display their taste preferences by. consuming about 450 hamburgers every

day. Two-hundred pounds of chicken are fried at once, and an unknown martyr, peels 80 pounds of potatoes for french fries daily. Students drink over 2,000 cartons of milk each day, probably while eating 40 dozen hot cross buns. According to Mrs. Saul, the most popular dishes are spaghetti, barbecue, and fried shrimp.

The immaculate, stainless steel kitchen is the sight of busy all day preparation, beginning as early as 6 am. There are three departments each creating that particular course in the meal; they are the salad, baking, and cookery departments. Food is kept in pantries, a walk‑in freezer, two walk‑in refrigerators and 30 smaller refrigerators. Thirty-gallon kettles, levanthian ovens, and a great display of gleaming utensils are also in daily use. In the dish room, a modern, conveyor‑belt dishwasher washes, rinses, and dries the thousands of dishes, glasses, and silverware.