16 



The kitchen and table waste were not weighed during the period of 

 this study, but the nutritive values of the foods were calculated from 

 the average composition of the foods as purchased, which makes allow- 

 ance for portions which are really not edible. Presumably, then, th6 

 figures given above stand for material which might have been con- 

 sumed entirely if the family had so desired. 



It will be noticed that both loaves of bread and bread Hour are men- 

 tioned. The bread was almost entirely homemade and was on hand 

 ready for use before the observations liegan. Therefore the bread is 

 estimated as such, rather than reduced to terms of raw materials. As 

 the loaves were not sufficient in number to last through the whole 

 period, flour and other ingredients were weighed in bulk for the 

 remainder of the time and were taken account of accordingly. 



DIETARY OF MEDIUM COST (No. 2a). 



The experiment with a diet of medium cost, namely, about 2.5 cents, 

 covered one week only, lasting from Jamiary 1) to 1.5, inclusive. The 

 circumstances were the same as in the preceding case, save that the 

 family numbered only 11 women. The total number of meals eaten 

 was 298, equivalent to 1 woman for 99 days. 



The menus for the entire study follow: 



Daily menu. 



THURSDAY, JANUARY 9. 



Breakfast.— Wheat breakfast food," bacon, creamed potatoes, wheat bread. 



Ltmcheon.—F\nn-dn liaddie, boiled samp, lettuce salad, gingerbread, full-cream 

 cheese, Russian tea. 



Dinner. — Clear turkey-stock soup, roast nmtton, escalloped onions, roasted pota- 

 toes, apricot ice. 



FRIDAY, JANUARY 10. 



Breakfa.^t.— Oranges, shredded-wheat biscuit, creamed codfish, baked p()tat(jes, 

 entire-wheat muffins. 



LuncJu'oii.—Beei loaf, creamed spaghetti, stewed i)runes, toasted Boston crackers, 

 Russian tea. 



JMnner.— Baked haddock, egg sauce, mashed potatoes, creamed carrots and canned 

 peas, lettuce salad, salted wafers, apple pie, pale American cheese. 



SATURDAY, JANUARY 11. 



Breakfast.— Orauiieti, rolled-oat breakfast food, Finland bloaters, creamed toast, 

 graham nuiffins. 



Luncheon.— ^ice and mutton croquettes, escalloped macaroni and tomato, pop-c(.)rn 

 brittle, Russian tea. 



Di»/if/-.— Split-pea soup, foast veal, Saratoga potatoes, creamed salsify, farina pud- 

 ding with thin cream. 



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



