22 



Luncheon. — Cream of corn soup with popcorn, salmon creams with sauce hollan- 

 flaise, i)otato roses, hot graham rolls, strawberry' queen of puddings with thin cream. 



Dinner. — Victoria (chicken soup), broiled shad roe with maitre d'hotel sauce, 

 horseradish sandwiches, roast beef (rump), Yorkshire pudding, roasted potatoes, 

 creamed turnips, June fruit salad, Camembert cheese canapes, coffee. 



FRIDAY, MAY 2. 



Breakfast. — Grape fruit, wheat breakfast food, rump steak (garnished with \\ater 

 cress), baked potatoes, buttered toast, oi'ange marmalade. 



Lunchi'un. — Cream of asparagus soup, ragout of duck, lettuce and orange salad, 

 brown bread sandwiches filled with cream cheese and water cress, wheat-bread sand- 

 wiches filled with cucumbers dressed with maitre d'hotel butter, caramel charlotte 

 russe. 



Dinner. — Clear tomato soup, broiled mackerel garnished with lemon and parsley, 

 cucumbers with French dressing, potatoes with maitre d'hotel dressing, spinach on 

 toast, chicory salad, cheese croquettes, tutti-frutti ice cream, coffee. 



Heavy cream was served with coffee in the inorning. Thin cream 

 was furnished with cereals and with strawberries at bi'eakfast, and was 

 used for poaching the eg-gs. At 11 o'clock a luncheon of milk and 

 crackers not mentioned in the menus was served, and the amounts 

 eaten have been included in the tables. Butter was served at table in 

 the morning and at noon, and was freely used in cooking. When no 

 substitute is mentioned white or graham bread was served at each 

 meal. Plain salads were dressed with seasoned olive oil and vinegar. 



The nutritive value of the proposed menu was calculated as usual, 

 but these figures are omitted, as the memi actually served differed 

 very material!}' from the one on which the calculations were based. 



The details of the study follow. 



Table 4. — Weights and rod of food and mitrienti^ hi dietary sttndy Xo. 4n- 



Food consumed during- whole study (3 days). 



Kinds and amounts. 



ANIMAL FOOD. 



Beef: Roast, rump, 4.69 pounds, 71 cents (15); 

 steak, rump, 2.7 pounds, 42 cents (30) 



Pork, etc.: Lard, 0.06 pound (62) 



Poultry: Duck, 3. 6.") pounds, 73 cents (74); fowl, 

 6.41 pounds, 96 cents (75) 



Fish: Bluefish, 2 S8 pounds, 35cents (77); mack- 

 erel, 3.5 pounds, 64 cents (92); oysters, 3.1 

 pounds, 53 cents (93); .salmon, 1.63 pounds, 29 

 cents (95); shad roe, 1.19 pounds, .50 cents (100). 



Eggs, 8.13 pounds, $1.10 (105) 



Butter, 7.88 pounds, $2.57 (106) 



Cream; Heavy, 6 pounds, $1.. 50 (113); thin,3.19 

 pounds, 36 cents (113) 



Milk, 36.28 pounds, $1.16 (114) 



Cheese: Plain, 0.35 pound, 5 cents (108); cream, 

 0.58 pound, 33 cents (111); Camembert, 0.15 

 pound, 5 cents (109) 



Total animal food 



Cost. 



DuUars. 

 1.13 



1.69 



2.31 

 1.10 



2. .57 



1.86 

 1.16 



.43 



12.25 



Cost, nutrients, and fuel value of food per 

 woman per day. 



Cost. 



Cents. 



Protein. 



4.0 



5.5 

 2.6 

 6.1 



4.4 

 2.8 



1.0 



Gravis. 

 12 



Fat. 



29.1 



15 



15 



10 



1 



3 

 13 



Grains. 



15 

 1 



17 



5 



8 



7 



18 

 16 



91 



Carbo- 

 hydrates. 



Grams. 



6 

 20 



26 



Fuel 

 value. 



Calories. 



182 

 9 



211 



109 

 111 



6(i 



192 

 274 



48 



1,202 



