19 



In this study the amount of material rejected in the kitchen and at 

 the table was determined and found to be 15 per cent of the total food 

 purchased. But inasmuch as no distinction was made between refuse, 

 that is, inedible material, and waste, that is, material that could have 

 been eaten but was rejected, no correction for this material has been 

 made in the figures as given in the tables. 



According- to the final results in the table above, the foods used con- 

 tained 1 grams less protein, 8 grams more fat, and 59 grams less carbo- 

 hydrates, and furnished 179 calories less per woman per da}^ than was 

 estimated before the experiment began. 



DIETARY OF LOW COST (No. 3a). 



The low-cost diet, which was estimated to furnish food at about 17 

 cents per woman per day, covered only three days, namely, March 12 

 to 14, inclusive. The average number of persons at the table was 15, 

 and the total number of meals served 137, equivalent to 1 woman for 

 46 days. 



The menus for the three days were as follows: 



Daily menu. 



WEDNESDAY, MARCH 12. 



Breakfast. — Shredded-wlieat Inscuit, sausages, hominy cakes with lemon sirup, 

 corn bread. 



Luncheon. — Codfish loaf with parsley sauce, baked i^otatoes, stewed prunes, gra- 

 ham rolls. 



jD»»4£/'.— Split-pea soup, shoulder of mutton (roasted and stuffed), gravy, boiled 

 samp, escalloped tomatoes, graham bread, lemon sherbet. 



THURSDAY, MARCH 13. 



Breakfast. — Wheat breakfast food, smelts, creamed toast, graham muffins. 



Luncheon. — Clear mutton stock soup, beef loaf with brown sauce, steamed brown 

 bread, dates and peanuts. 



Dinner.— Beef stew and dumplings, creamed lima beans, boiled rice, sliced bananas 

 dressed with lemon juice and powdered sugar. 



FRIDAY, MARCH 14. 



I 



Breakfast. — Rolled-oat breakfast food, creamed codfish, fried commeal mush, but- 

 tered toast. 



Luncheon. — Baked beans and tomato soup, macaroni with cheese, German potato 

 salad, wheat rolls, hot gingerbread, Russian tea. 



Dinner. — Clear beef stock soup, escalloped haddock, lettuce salad, sweet potato 

 browned in sugar sirup, steamed suet pudding (with dates) and lemon sauce. 



The 11 o'clock luncheon of crackers and milk was offered, as usual, 

 to those who cared to take it, and forms part of the amounts that are 

 included in the tables. 



The choice of cocoa, coffee, or milk was given each morning at 

 breakfast. The cocoa was made with whole milk, and thin rather 



