12 



twelve students, a group of fifteen women. All of these were in good 

 health. The average weight of these persons was approximate!}- 125 

 pounds each. There were a few absences during the period of two 

 weeks, and an occasional guest came to the table; but an accurate 

 account was kept of the whole number of meals served, which was 

 632, equivalent to 1 woman for 211 days. 



The bill of fare for the fourteen days follows: 



Daily menu. 



THURSDAY, NOVEMBER 7. 



Breakfnfit..— Fresh fruit, wheat l>reakfast food,« bacon, creamed potatoes, morning- 

 side rolls. 



Luncheu)t.— Baked beans and tomato soup, creamed dried beef, rice croquettes, 



dates and peanuts. 



lyinrK'r.—^nmp steak, spaghetti and cheese, escalloped tomato, lettuce and radish 

 salad, cheese wafers, Kebecca pudding with boiled custard. 



FRIDAY, NOVEMBER 8. 



Brcal-fast.— Fresh fruit, wheat breakfast food, creamed eggs, fried potatoes, gra- 

 ham nmffins. 



Xttnc/ieon.— Escalloped oysters, cabbage salad, samp, baked apples, cookies, Rus- 

 sian tea. 



X);»,u'r.— Clear beef-stock soui), baked halibut with tomato sauce, mashed potatoes, 



baked Hubbard squash, chocolate ice cream. 



SATURDAY, NOVEMBER 9. 



BreakfoM.— Fresh fruit, wheat breakfast food, codfish hash, wheat rolls. 



Luncheon.— Meat pie (rump), spaghetti with cheese, lettuce salad, gingerbread, 

 cream cheese, Russian tea. 



X>;h»(t.— Clear stock souj), braised beef, mashed potatoes, fried parsnips, cranberry 

 jelly, Norwegian prune pudding, cream sauce. 



SUNDAY, NOVEMBER 10. 



Breakfast.— Fresh fruit, shredded-wheat biscuit, Boston brown bread, leaked beans. 



X)j,m<;r.— Braised fowl, sweet potatoes, turnips, cranberry jelly, lettuce and radish 

 salad, cheese wafers, brown bread, ice cream. 



Sapper.— Yegetah\e salad, bread and butter, cocoa, preserved peaches, Newport 

 cakes. 



MONDAY, NOVEMBER 11. 



Breakfast.— Fresh fruit, wheat breakfast food, corn bread, corned-beef hash. 

 Luncheon.— Clear chicken soup, beef stew, baked potatoes, celery, ri<« pudding 



with cream. 



Dinner.— BoWed leg of mutton with egg sauce, mashed potatoes, beans, lettuce 

 salad, cheese wafers, hickory nuts, raisins, coffee. 



TUESDAY, NOVEMBER 12. 



Breakfast.— Fresh fruit, rolled-oat breakfast food, dropped eggs on toast, graham 



muffins. 



Lnncheon.— Cold roast beef, crab-apple jelly, samp, lettuce salad, baked indian 



pudding with cream, Russian tea. 



Dinner.— Clear stock soup, baked ham, mashed potatoes, spinadi, lemon sherbet. 



a Different kinds were used during the study to give variety. 



