14 



Luncheon. — Casseroles of mutton and rice, tomato sauce, Saratoga potatoes, celery, 

 pumpkin pie, cheese. 



Z)/H?(Y'r.— Rump steak with horseradish sauce, mashed potatoes, escalloped tomatoes, 

 watercress salad, cheese wafers, coffee jelly with Avhipped cream. 



The choice of coffee, cocoa, or milk was o-iyen each morning at 

 breakfast. Heavy cream was always furnished with coffee in the 

 morning, and thin cream was supplied for the cereal. When not other- 

 wise specified in the menus, thin cream was served with dessert. 

 French dressing was served in all cases with the salads mentioned 

 above. The fresh fruit served at breakfast was always either apples, 

 pears, grapes, or bananas. Cold bread, either wheat or graham, 

 while not mentioned in the menus, was furnished three times a day to 

 those who desired it. Butter was served at l»reakfast and luncheon, 

 but not at dinner. 



Accordino- to the usual custom of the house, an 11 o'clock luncheon 

 of crackers and milk was offered 5 days in the week. These luncheons 

 do not appear in the menu, l)ut the amounts of food eaten have been 

 taken account of in the tallies with the other materials. 



The cost of the diet in this study was based upon wholesale rates, at 

 which most of the food stuffs used at the school were bought. In 

 addition to the food materials purchased, the beverages and condiments, 

 as coffee, pepper, salt, etc., used during the whole study cost $3.55, 

 or 1.7 cents per woman per day. 



The details of the study follow. 



Table 1. — Weights and ro.s/ of food and nutrient.^ in dietary Mndy No. la. 



