32 



the requirements as regards cost and nutritive value. The amounts 

 of the various materials which it was calculated would be required 

 during the period were then set aside to be used as needed, the plan 

 being- to provide generously of the chief and less expensive dishes, 

 with enough of the more expensive foods to give the needed variety. 

 Whatever material was left at the close of the study was subtracted 

 from the amount provided and the difference was assumed to represent 

 the amount used. Generally speaking, the estimated amounts proved 

 amply sufficient, but it was found necessary during the study to pur- 

 chase some articles in addition to those planned for, and all such foods 

 were also included in estimating the total amounts eaten. 



None of the foods was analyzed. The composition of all but two 

 of the different articles was assumed from average values for similar 

 food materials." The composition of the chocolate candy (fudge) was 

 calculated from that of the materials used in making it, and the compo- 

 sition of apple jelly was taken from a compilation not yet published. 

 The assumed values for the composition of the materials eaten in this 

 study arc included in Table 29 of the Appendix. 



DAILY MENUS. 



The menus for the different da3's covered by the study were as 

 follows: 



SATURDAY, FEBRUARY 8. 



Breakfast. — Oatmeal and top of milk, fish cakes, toast (with a little butter) , prunes, 

 milk and cereal coffee. 



Dinner. — Beef soup, croutons, beans (baked with pork), })rown bread, apricot 

 shortcake. 



Supper. — Sandwiches (cheese and jelly), white and graham bread (no butter), 

 sliced bananas, milk. 



SUNDAY, FEBRUARY 9. 



Breakfdnl. — Corn-meal nmsh and toi> of milk, baked beans, buns, milk and cereal 

 coffee. 



Dinner. — Split-pea soup and crackers (crisped), potted beef, brown sauce, leaked 

 potatoes, bread, rice with milk and sugar. 



Supper. — Brown-bread sandwic'hes (with a little butter), white-bread sandwiches 

 with date and peanut filling without butter, cocoa, popcorn salted. 



MONDAY, FEBRUARY 10. 



Breakfast. — Oatmeal with top of milk, cream toast, cereal coffee. 

 Dinner. — Baked-bean soup, crisp crackers, Hamburg steak balls, brown sauce, 

 hominy, turnip, peanuts and dates. 

 Supper. — Potato and beet salad, gingerbread, cheese, bread, milk. 



TUESDAY, FEBRUARY 11. 



Breakfast.— ^XhesA breakfast food and dates, creamed codfish, muffins (with little 

 butter), milk and cereal coffee. 



Dinner. — Beef stew with biscuits, bread pudding, bread. 



Supjm: — Scalloped meat and potato, bread (with butter), prunes, chocolate candy 

 "fudge." 



«U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 



