28 



DAILY MENUS. 

 Experience had taught what dishes would be tolerated and what 

 would be refused by the members of the class, and those preparing the 

 menus governed themselves accordingly. The menus selected are 

 given below. Doubtless the absence of some common dishes is due 

 to the preparation of a "black list" by the class a few^ days Ijefore 

 the study began. 



SUNDAY. 



Breakfast. — Wheat breakfast food," baked beans, In-own liread, eoffee, cocoa, or 

 milk. 



Luncheon. — Brown and white bread sandwiches, sHced oranges, cake, cocoa. 



Dinner. — Soup, saltines, roast fowl (stuffed), hominy, cranberries, lettuce salad 

 with French dressing, ice cream, cake. 



MONDAY. 



Breakfast— One-ha\( shredded-wheat biscuit, boiled egg, graham muflfins, apple 

 sauce, coffee, cocoa, or milk. 



Luncheon. — Hashed chicken on toast, fried hominy, cookies, stewed apricots, tea. 



Dinner. — Soup with rice, rib-i-oll roast, Irish i)otatoes (mashed), tomatoes, lemon 

 jelly, with bananas and nuts. 



TUESDAY. 



i?n'fflA-/rt.sf.— One-half orange, wheat breakfast food, (ireamed codfish, corn-meal 

 muffins, coffee, cocoa, or milk. 



Luncheon. — Vegetable soup, omelet, l>rown betty, cream. 



i>u/n6T.— Split-pea soup, veal roast, Irish pototoes, creamed onions, lettuce salad, 

 saltines, cottage pudding, chocolate sauce. 



WEDNESDAY. 



Breakfast.— Wheat breakfast food, cream toast, bacon, baked apples, coffee, cocoa, 

 or milk. 



Luncheon. — Irish stew with dumplings, fruit salad, cookies, cocoa. 



Z>("»»er.— Chicken soup, roast leg of mutton, potatoes, beets, Norwegian dessert. 



THURSDAY. 



Breakfast. — One-half orange, wheat breakfast food, hash, dry toast, coffee, cocoa, 

 or milk. 



Luncheon. — Creamed potatoes, sausage, raised rolls, nut cake, prunelles, tea. 



Dinner.— Sonp, chicken and veal pie, peas, orange salad, saltines, cracker pudding, 

 cream. 



FRIDAY. 



Breakfast.— One-halt orange, oatmeal, creamed dried beef, corn cake, coffee, cocoa, 

 or milk. 



Luncheon. — Fish chowder, rice and mutton croquettes with tomato sauce, salted 

 peanuts, dates. 



Dinner. — Tomato soup, baked haddock, hoUandaise sauce, mashed potatoes, lima 

 beans, lettuce salad, saltines, suet pudding, lemon sauce. 



SATURDAY. 



Breakfa.<it.—One-haU orange, wheat breakfast food, fish hash, date muffins, coffee, 

 cocoa, or milk. 



Luncheon.— ''Enghsh monkey " (a sort of cheese souffle) on toast, vegetable salad, 

 baking-powder biscuit, chocolate. 



Dinner.— Bean soup, Hamburg steak, baked potatoes, carrots and peas, lettuce 

 salad, saltines, chocolate pudding with hard sauce. 



« Several kinds were used during the study to give variety. 



