80 



BULLETIN OK TIIK UNIVKUHITV OF WISCONSIN. 



Luncheon, 



artiole of Food 



Ni>. Time 

 Served. 



1 Breadi white 



2 Potatoes, fi Led , 



a Miik 



4 Cake 



:. Bread, graham, 



6 Potatoes, baked. 



7 Banoe 



8 Fruit 



9 Vegetables 



10 Colli bam 



n Biggs, fried 



12 Tea 



13 Batter 



14 Coffee 



15 Roast beef 



16 Pie 



n Beefsteak 



18 Preserves 



9i:t 

 <wo 



050 

 R86 



594 

 5."i2 

 5115 

 516 

 468 

 417 

 402 

 401 

 389 

 338 

 255 

 258 

 247 

 222 



Articles of Fin nl. 



19 Bisoultt 



20 Pudding 



21 Crackers, soda 



22 Toast 



23 Sausage 



24 Chocolate 



25 Oysters 



26 Chicken and turkoy. 



27 Soup 



28 Fish 



29 Strawberries 



30 Potatoes, mashod ... 



31 Mutton 



32 Ico croam 



33 Roast pork 



34 Tontftio 



35 Honey 



No. Time 



Sei vod. 



217 

 186 

 188 

 186 

 180 

 174 

 174 

 172 

 166 

 160 

 155 

 155 

 134 

 131 

 111 

 63 

 17 



Samples of fche bills of fare Berved in the various places where 



Students obtain meals are offered to show individual differences, 



and to be used Later in computing the nutrient, value of these 



typical rations. 



Ch<l> Hoard— Questionnaire No. 1101. 



Breakfast. 



Oatmeal 4 



Pounded wheat 2 



Coffee 7 



Pork, fried 8 



Roast, beef ■* 



Biggaandham l 



White broad 5 or 6 



Qraham bread 2 



Potatoes 2 or 3 



Milk 2or3 



Wheat Hour cakes 1 



Luncheon. 



Potatoes, fried 7 



Mash 2 



Beef, boiled 3 



Veal, fried 2 



Milk 7 



White bread 7 



Cake and sauco 4 



Cabbage, boiled 3 



Fried orrs 3 



Batter 7 



Strawberrj diorteako. 3 



Dinner. 



Meats— Chicken, roast. .. 1 



Beef, boiled 3 



Pork, boiled 2 



Veal 1 



Potatoes, boiled 7 



Lettuce 4 



CabbaRo, boiled 3 



Bread, white 3 or 4 



Corn, boiled 8 



Milk 7 



Pie 5 



Padding 2 



Biscuits and honey 2 



