17 



SUNDAY, JANUARY 12. 



Breakfast. — Oranges, wheat breakfast food, Boston baked beans, Boston ])ro\vn 

 bread. 



Dinner. — Clear beef-stock soup, roast fowl, dressing, gravy, boiled rice, lettuce 

 salad, frozen-fig pudding, coffee. 



Supper. — Creamed veal on toast, bread and butter sandwiches, Norwegian apple 

 pudding with thin cream, cocoa. 



MONDAY, .lANUARV 13. 



Breakfast. — Oranges, wheat breakfast food, codfish balls, corn bread. 



Luncheon. — Clam chowder, baked beans and lettuce salad, hot wheat rolls, coffee 

 jelly with thin cream, Russian tea. 



Dinner. — Clear chicken soup, roast beef rump, creamed lima beans, roasted pota- 

 toes, sliced oranges and bananas, sugar cookies. 



TUESDAY, JANUARY 14. 



Breakfast. — Bananas, corn-meal mush, creamed dried beef, wheat muffins. 



Luncheon. — Escalloped fowl and spaghetti, baked mashed potatoes, hot wheat rolls, 

 German fried toast with foam sauce. 



Dinner. — Baked beans and tomato soup, meat pie (made from rump roast), roasted 

 sweet potatoes, lemon sherbet, sugar cookies. 



WEDNESDAY, JANUARY 15. 



Breakfast. — Oranges, rolled-oat breakfast food, creamed hard-ljoiled eggs on toast, 

 entire-wheat raised biscuit. 



Luncheon. — Cream of lima-bean souj), pork sausages, steamed brown bread, dates 

 and peanuts. 



Dinner. — Clear beef-stock soup, beefsteak (rump), boiled samp, escalloped tomato, 

 Spanish pickle, lettuce salad, tapioca cream. 



The 11 o'clock luncheon of crackers and milk, served to any who 

 desired it, has been included in the estimate of cost and food values- 

 given beyond, though not mentioned in the menu. At breakfast 

 milk, cocoa, and coffee were served, and one of the three was taken 

 by each member of the famil3\ Heavy cream was used with coffee 

 every morning, but at Sunday dinner sugar only was furnished and the 

 coffee was served in small cups. Thin cream was always supplied with 

 the breakfast cereal. When no substitute is mentioned it is under- 

 stood that cold graham or wheat bread was served at each meal. At 

 breakfast and luncheon butter was served with the bread, but never 

 at dinner. When oranges were served at breakfast, half an orange 

 was given to each person. When bananas were on the morning bill 

 of fare, one was served each member of the family. French dressing 

 always accompanied lettuce. 



It was estimated that the diet provided according to the above 

 menus would furnish on an average per woman per day 98 grams of 

 protein, 123 grams of fat, and 318 grams of carbohydrates, and would 

 have a fuel value of 2,8T8 calories. The estimated cost of the diet 

 (including food accessories), based upon wholesale prices, was 24.8 

 cents per woman per day. 



The details of the study follow. 



25580— No. 129—03 2 



