The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1935-05-24


work into thirteen Jobs.
Half Of them are always on duty.
two weeks at a time They keep
books on everything and expendi-
lures are on file in the kitchen. 50
that one group can study the others
methods. BIZ this scheme each stu
dcnt has saved $500 on yearly fees.
the saving being effected entirely
in the domain Of meals.
Could Live on Less
Students doing their own house
keeping could live for even less than
~ cents a day. according TO Miss
Ruth Wheeler and Miss Euth NAL
law Of the Institute OF Euthenics.
They said that this per capita is not
low but that in order to live on less
more time would have 10 be spent
preparing meals. time that the stu
dents could hardly spare from their
studies.
a buying advantage that these
amateur cooks have over the aver
age housewife is the privilege of
ordering supplies through the col
lcge's general store. which brings
prices close to wholesale figures.
One-fourth for Milk.
F1ftv-nine per cent Of their total
outlay goes into such protective
foods as milk products. eggs. fruit
and vegetables. Mix gets 265 per
cent and fruits and vegetables 287
per cent
or the calories from fruits and
vegetables 9.6 per cent we're provid-
I'd by dried fruits-apricOtS Drunes.
Taisins and dates and A per cent
came from dried lima beans Canned
fruits we're also used Meat costs
we're less than 20 per cent of the to-
tai and cereals less than 9 per cent.
Daily at every meal there are
bread butter. milk and cream: at
breakfast and dinner. coffee, and al
lunch. tea. The regular breakfast
consists Of fruit. toast. butter. coffee,
milk and cream The fruit may be
orange Juice. apricOtS, bananas or
something else. At $50 p. m. there
is a bedtime snack OF fruit, milk and
crackers.
These are the menus for the other
meals for a week.
Friday Dinner-Baked ham. ap-
pie butter. spaghetti, string beans,
applcSauCe and cake.
Saturday Lunch Assorted sand
witches pimiontO cheese. peanut but
ter. bacon and lettuce. fruit. oat-
meal cookies. milk and coffee.
Dinner-Cyeamed chicken on toast
with hard-COOked eggs. mushrooms. .
pimicntosl stuffed potatoes. fresh
asparagus. vanilla ice cream with
strawberries, minis and coffee
Sunday Lunch-This IS usually
hearty meal at 1890.
Sunday Tea-Fresh vegetable
salad garnished with tomatoes and
deviled eggs, cinnamon sticks, tea
and lemon.
Monday Lunch-Chicken soup.
baked potatoes and fruit salad
Dinner-Ham hash, fried pOts-
toes. creamed carrots, coleSlaw and
pineapple ice.
Tuesday Lunch - Salmon loaf.
orange and date salad and chocolate
milk shake
Dinner Scrapple. boiled new po-
tatoes. spinach with hard-bolled egg
and lime jelly with strawberries.
Wednesday Lunch-Onion soup,
pear salad and bran mullins
Dinner POached eggs. scalloped
potatoes. Stewed celery. baked as
paragus and gingerbread with choco- (
late sauce.
Thursday Lunch-Pota.o salad.
Cornbread and rhubarb
Dinner TunafiSh salad. tomatoes, /
baked potatoes, corn pudding and
fruit cup.
Friday Lunch - Cheese Souffie, .
Waldorf salad and gingerSnapS.
II Is part OF the students plan
that viJamin A shall be 100 per cert I
in excess OF the tentative stands I'd /
cited by Stimling and Ward. while
vltamin c is provided in about three
times the requirements Of these ex-
pertS.
DRESSING MADE EASILY