ADEQUACY OF DIET AND COST
OF FOOD 3N AN 'EFILEPTIC COLONY ~

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ADEQUACY OF DIET AND COST OF FOOD

IN AN EPILEPTIC COLONY

BY

OLIVE SEYBOLD HENDERSON

‘-—-

A THESIS

PRESENTED TO THE FACULTY

OF

MICHIGAN STATE COLLEGE

OF

AGRICULTURE AND APPLIED SCIENCE

IN

PARTIAL FULFILLMENT OF THE REQUIREMENTS

FOR THE

DEGREE OF MASTER OF SCIENCE

DEPARTMENT OF INSTITUTIONAL MANAGEMENT

DIVISION OF HOME ECONOMICS

1957

ACKNOELEDGL’IENT

The writer wishes to express her appreciation to
Mrs. Mabelle S. Ehlers and Dr. Marie Dye for advice and
helpful suggestions in the preparation of this paper. The
writer is also grateful to Mr. Earl T. Smith, steward at
the Michigan State Colony for Epileptics, for the privilege

of making this study.

. z"‘e" -- 3 -
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TABLE OF CONTENTS

I INTRODUCTION

A.

B.

C.

D.

Incidence of Epilepsy
Review of Literature
The Care of Epileptics in Michigan

Object of Study

II THE STUDY

A.

Methods Used

Description of wahjamega
1. Administration of Food Department
2. Type of Food Service in Hospital and Cottages
3. System of Keeping Food Costs

4. Food Sources

III RESULTS

A.

B.

C.

Adequacy of Diet
Food Costs

Suggested Changes

IV SUMMARY

V BIBLIOGRAPHY

VI APPENDIX

A.

B.

C.

Table of'weights and Measures (Table XIX)
Suggested Menus (Table XX)

Recipes (Table XXI)

ADEQUACY OF DIET AND COST OF FOOD
IN AN EPILEPTIC COLONY
INTRODUCTION

Incidence of Epilepsy. The medical profession has given considerable time
to the study of epilepsy during the last decade because it seems to be increasing
in frequency. Whether there is an actual increase in number of cases or whether
is it merely being more accurately diagnosed is not known; but in either case,
more cases per thousand are being reported at the present time than formerly.
Estimates indicate that there are four to five epileptics per thousand in the
United States, but that in continental Europe, there are not more'than two to
three per thousand (2). Not all epileptics are housed in institutions, for
if the seizures are not severe or do not occur often the patients are usually
kept at home. Since there is no law in Michigan requiring that cases be
reported to the State Board of Healthl, there are certainly many cases that
are not receiving institutional care; therefore, the estimate of number of
cases is probably too low.

Michigan is one of the eleven states in the Union which provides for
institution care of epileptics, so that in this state such patients have the
advantage of being treated in a situation created especially for them. The
Michigan Colony for Epileptics furnished an opportunity for a nutritional and
economic study of the diet of epileptic patients.

Review of Literature. There is an enormous amount written about epilepsy

 

dealing with the causes and treatment, but only a brief review of the former
will be given and only those methods that deal with diet. Some workers think

‘that epilepsy is hereditary. In the study made by Dr. Rhodes (1) of one-third

 

1
Information received from State Board of Health - Lansing

- 2 -

of the patients at the New Jersey Colony for Epileptics there was a history
of epilepsy on one or both sides of the family.

Epilepsy and feeble-mindedness may replace each other as equivalents in
pedigrees; for example, a feeble-minded father has by an epileptic daughter
two feeble-minded children and one epileptic child (2).

From Davenport's (5) experiments on guinea pigs, he found the’appearance
of epilepsy in the offspring when parents had been rendered epileptic by an
injury to the spinal cord.

The direct cause of epilepsy according to other workers is not known, but
it is generally agreed that it follows a disturbance of the nervous system (4)
(5) (6) (7) (8) (9). In only three per cent of the cases, the parents had
epilepsy, so that heredity seems to have little influence on the incidence of
the disease. This study did not include relatives other than parents. In all
patients, the calcium content of the blood is normal, so it cannot be con-
sidered a type of tetany (5).

The disease epilepsy was recognised as early as 688 - 625 3.0., and _
descriptions of it are similar to those found in the present day textbooks.
Among the various studies made in the cure and treatment of epilepsy during
recent years have been several related to foods - namely, the treatment of the
disease by the use of a high fat or ketogenic diet, by dehydration, and by con-
sidering epilepsy as a type of allergy.

Early experimental work in the use of the ketogenic diet was done by Dr.

Clifford J. Barbaroka twelve years ago (4). He substituted the ketogenic diet

for the fasting regimen. The outline of the diet used by Dr. Barbarolca (4),
given on page 4, shows that the total amount of food given must meet the total
energy requirement but did not furnish adequate minerals and vitamins, while the

protein was adequate. The change from a normal diet to a ketogenic diet should

_ 5 -

be made gradually or the patient may fast from two to three days to develop a
condition of acidosis before going on the diet.

The beneficial results of this diet, Barbaroka (4) states, are due to the
aceto-acetic acid which has the effect of an anaesthetic and by influencing the
balance of the nervous system may be able to alter the conductivity, irrita-
bility, and permability of the nerve cell. The acetone bodies in the urine
indicate the functioning of the ketogenic diet. To be successful in the treat—
ment of epilepsy, a high fat diet must develop and maintain a ketosis. Another
theory is advanced by Dr. Spengler (5) regarding the reason of the success of
the ketogenic diet in the treatment of epilepsy. Since the diet is high in fat,
it is low in protein.and many people are sensitive to the latter. He considers
epilepsy as an allergy. This will be discussed later.

According to Backman (9), ketosis produced by fasting kept children free
from seizures, but the seizures returned when they went back to a normal diet.
Bridge and lab (6), in their experimental work with children on a ketogenic
diet, found improvement in those having petit mal type of seizures, but there
is no apparent reason why the ketogenic diet would not apply to children with
major convulsions.

The results of the use of the ketogenic diet for the last ten years show
that the symptoms of about thirty to thirty-five per cent of the patients who
follow the diet carefully for a period of six months to a year are controlled,
that the condition of another thirty-five per cent improved, and that thirty
to forty per cent received no benefit. Best results are obtained in children
and young adults who are Just beginning to have seizures before convulsive
reaction has set in (4). There is usually some loss of weight due to dehy-

dration.

 

1
See outline of Ketogenic Diet on page 4.

- 4 -

OUTLINE OF KETOGENIC DIET BY DR. BARBAROKA (4)

 

 

 

 

 

HEIGHT
IN
GRAMS SERVING

Breakfast

5% fruit 50 1

bacon 20 4 slices

egg 50 l

muffin soy bean 25 l

butter 20 2 squares

cream 40% 60 -& cup
Dinner

meat 60 1 serving

5% vegetable 75 l "

5% salad vegetable 75 1 "

oil salad dressing 15 1 tablespoon

muffin soy been 25 1 serving

butter 40 4 squares

cream 40% 60 3 cup

5% fruit 50 2 serving
Supper

egg or substitute 50 1 serving

5% vegetable 75 1 '

5% salad vegetable 75 l '

oil salad dressing 15 1 tablespoon

muffin soy been 25 1 serving

butter 40 4 squares

cream 40% 60 cup

fruit 5% 50 serving

 

 

 

 

 

From cases studied by Bridge and lab (6), evidence is presented showing
that neither ketosis or acidosis accompanying the so-called ketogenic treat-
ment of epilepsy can be considered the sole beneficial factor for such
regimen. Dehydration which is used with the diet may be of some value. Thus
the problem has not been solved.

The second type of dietary treatment to be discussed is the dehydration.
Some neurosurgeons (7) who are interested in the disease believe that all cases
have an organic basis and that most of them, sooner or later, show evidence of

accumulation of excessive amounts of fluid in the central nervous system,

-5-

especially in the sub-archnoid spaces where variable reservoirs of cerospinal
fluid may occur. This abnormality is secondary to inflamatory traumatic or
congenital lessions involving the absorption path of the cerobrospinal fluid.
These patients show improvement following the surgical removal of obstruction
to the flow of the fluid and might respond favorably to dehydration.

Dr. Irvin McQuarrie (8) carried out an experiment on a group of children
suffering from severe epilepsy. The children were placed on different levels
of water intake. No drugs were used, and the patients were kept in bed.
Epileptic patients retain water to an abnormal degree during the active phase
of the seizure and seizures seem to follow the accumulation of fluid beyond
a certain point. In this experiment, it was found that the removal of excess
water by restriction of fluid intake was followed by a reduction of seizures.
Hypothermic conditions did arise from excessive restriction of”water.

The experimental work in relation to dehydration on animals was carried
out by Rowntree and his coworkers (9) in 1525. They pointed out the effects
of extremely large amounts of water on animals if given by stomach tube. Hater
intoxication is characterized by restlessness, hausea, frothing at the mouth,
convulsions, muscle twitching, and an increase in the intro—cranial pressure.
Since these symptoms shownwere similar to those of epileptic patients, Cammeron
(9) carried out dehydration in a series of typical institutional patients but
found no improvement in seizures.

The experiment done by Wilson and Limberger (7)‘I&S on patients from the
Pennsylvania Epileptic Hospital and Colony Farm at Oakburn, Pennsylvania. Most
of the patients were standardized as to habits of living, sedatives, drug and
work. The only change made was the variation in level of fluid intake. The
patients chosen had a fair degree of intelligence, so that cooperation could be

obtained. There were eighteen men and five women in the group, ranging in age

-6-

from nine to fiftyAfive years. Most of the patients had active epilepsy and
averaged from one hundred to three hundred convulsions a year. Six of the
patients were used as a control group, in which only the fluid output was
measured and the intake was not controlled. The rest of the group were
definitely instructed as to allowance, whether high or low, and orders were
carried out. Fluid intake included water, fruit juices, milk, and soup. Patients
'were kept in their rooms and fluid given by'a nurse. Output included total
urinary excretion but not perspiration. The lowest intake was ten ounces a day,
but it was difficult to keep a patient on much less than sixteen ounces a day.
After a month, the patients were changed or allowed to stay on the same level,
according to results which had been obtained. In most of the patients there
'was no relation between fluid intake and number of convulsions. In some, the
number increased on low intake. One case having two to five attacks a month
'Ies given one and one-half grains of phenobarbital and allowed fluid according
to his own desires. He had no attacks for ten months and the fluid intake was
from two thousand one hundred to three thousand cc. a day. Another patient
'who was extremely dull on a generous allowance of water improved on fluid
restriction of five hundred cc., but had severe attacks of seizures when
sedatives of one and one-half grains of phenobarbitol and fifteen grains of
sodium bromide were withdrawn. From the study of patients for the last four
years, Wilson and Limberger (7) find that dehydration may help in the treatment
of epilepsy if combined with some other type of therapy. Status1 may develop
in a patient on severe dehydration and convulsions do not occur regularly or
frequently if large amounts of water are given after a period of dehydration.
Wilson and Limberger's best results were obtained by use of sedatives.

Experiments showed that if the high fat diet has succeeded in removing

a surplus of extra-cellular tissue fluid from the body, improvement in seizures

#

Igtatus is the term used in referring to a series of seizures occurring at short
intervals. '

-7...

is associated; but if the diet has not removed the fluid, it has not affected
the course of the disease (10). In the metabolism of a low carbohydrate, high
protein diet, much fluid is extracted from the tissues, Which constitutes a
definite form of dehydration.

Backman's hypothesis (10) is that in epilepsy there is an increased
production of cerobrospinal fluid in the non-extensible cerobrospinal spaces
and that the increased pressure is associated with convulsions. l strict
dehydration.diet would prevent the accumulation of fluid.

The third way that diet may be related to epilepsy is that of allergy.
in interesting type of this work has been done by Dr. Ralph H. Spengler (5).
He believes that the immediate cause of an epileptic convulsion arises from a
disturbance in protein metabolism. He says attacks of epilepsy in some indi-
viduals are a result-of a definite allergy and are worth considering in the
treatment of symptom complex in disturbed protein metabolism. Nerve strain
increases hypersensitiveness in the allergic individual and certain foods
injested while under nervous strain produce sensitization manifestations which
are not induced by the same food in the absence of nervous influence. The fact
that the convulsive seizure may be transferred by the transfusion of blood from
an epileptic to a.non~epileptic individual shows the possibility of transference
of an epileptic allergic sensitisation in the human. Fbod skin tests do not
give good results because the epileptic's nervous system does not react normally.
It has been possible to eliminate from the diet of some patients certain foods
'which proved to be factors in precipitating convulsions. From Dr. Spangler's
(5) study of blood chemistry in patients, he found that in epilepsy, as in other
sensitization.diseases, there is an.increase in uric acid, lowered alkali reserves,

and.a calcium deficiency.
Dr. Backman (10) feels that the most important measure in the treatment

of'epilepsy is readjustment of the patient to his environment, because he is not

_ 8 _

equipped to cope with a normal social existence. Epileptic patients suffer
from fatigue, both of mind and body, and should have light work, be out of
doors, bathe often, keep the skin in good condition, and eat nourishing food
but not too much at one time.

From the review of literature, it would seem that the hydration diet is
of benefit when there is a pressure on the brain area, due to accumulation
of fluid. A ketogenic diet is successful in controlling the disease in
about one-third of the patients and there are two theories advanced for its
use: (1) the removal of extra cerobrospinal fluid, and (2) the production of
acidosis, which acts as an anaesthetic. The allergy treatment owes its source
to the elimination of food to which the patient is sensitized. Evidence is thus
inconclusive regarding the treatment of epilepsy by diet. '

ighe Care of Epileptics in Michigan: The Michigan State Colony for Epileptics
-was founded twenty years ago in Tuscola County, three miles west of the city of
Caro. The fifteen hundred acre tract of land for the site was purchased from
Mr.‘l} A. Hart. The name "lahjamega" is not of Indian origin as one might suspect,
but was made by using Hr. Hart's initials and the initial letters of the names of
his children. ’

The land is divided by the Cass River and is not especially well adapted
to agriculture. A maple woods of eightyefive acres supplies the Colony with
maple syrup. About thirtyaeight acres are under cultivation for gardens. Because
of the high sand content of the soil, the volume of production is quite dependent
on sufficient rainfall. There is a possibility that the gardens may be relocated
along the river bank and a system of irrigation installed, which would greatly
increase production and prevent crop failure. Oats and alfalfa are the chief
farm crops grown.

When this institution was started, it had only one building, but it now

consists of nine cottages, a hospital, a central heating plant, a laundry

- 9 -

building, a machine and carpenter shop, a dairy barn, a recreation hall, and
homes for staff doctors and some of the employees. Cottages are one and one-
half story structures built of stucco and are all similar in design. Brick was
used for the hospital, which has two floors and a basement. The patients are
housed in cottages, with the exception of those requiring hospitalization.

There are usually about one thousand patients; some very young, others
advanced in years; both sexes are included, and many nationalities and all
strata of‘society are represented. About one—third of the patients are able
to do some type of work. The men are employed at the dairy, on the farm, at
the power plant, in the laundry, and in the maintenance of buildings and
grounds. The women assist in food preparation, with the sewing, laundry, and
general cleaning. Men and women patients assist in caring for those of their
number who are physically and mentally unable to work.

Object of the Study. At the request of an official of Wahjamega, the

 

writer spent three months at the institution for the purpose of measuring the
amount and type of foods used, in order to determine the nutritional adequacy
of the diet furnished the patients and studying the possibility of reducing
food costs without decreasing the nutritiVe value.

A secondary object, due to a request of the institution, was to determine

he portions of food obtainable per unit purchased.

At Wahjamega, the people in charge of each cottage had been there for
about fifteen years and were especially interested in the group over which they
had supervision. The patients were not treated as a group but as individuals,
in regard to their care. Each cottage was considered as a large family.

The need for variation in combinations of food was evident from the
management's use of old menus. There was also a need for standardized recipes

of a type suitable for use in this institution, with reference to materials

-10..

available and low food cost.

The most important objects in View in making the study were, therefore;
first, to determine the adequacy of the diet in use, and make suggestions to
improve the adequacy; second, to discover ways and means for reducing costs
without loss of adequacy.

Supplementary and less important objects were the making of menus to

supply variation in the diet and the providing of standardized recipes.

THE STUDY

Methods Used in magigg the Study. During the residence of the writer at
the Institution, a study was made of methods of buying, production, distribution,
preparation, and service of the food.

To determine the adequacy of the diet, a daily record of the food used for
all the patients was kept for one month. This was done in the following manner:
.At each cottage and at the hospital, an inventory was taken of the amount of
staple supplies on hand at the beginning of the month and another was taken at
the end of the month. The record of supplies sent to each cottage and the
hospital was obtained from the steward's office. This included dairy products,
meat, staple supplies, and baked goods. To these supplies, the inventory taken at
the first of the month was added and the second one, taken at the end of the
month, was substracted, which gave the total amount of supplies used. Then
computations for the total calorie and mineral content was made, using the
Hayley Tables (11), described later. The results were divided by the average
total population to give the per capita consumption. There is a possibility of
a slight error in records of amounts of food used, because it was necessary to
depend on the accuracy of the peOple in charge of each cottage.

The cost of all food supplies was obtained from inventory cards and

represents the actual purchase price of commodities not produced at the Colony.

- ll -'

Home canned goods which were used were recorded by the people in charge of food
service in each building, and market price was allowed for these goods. Other
commodities produced at the Colony, such as milk, meat, and eggs, were estimated
at market price.

To determine how savings could be effected, a study was made of unit sizes
and kinds of commodities bought, cuts of meat, and possible substitutes. An
investigation was also made of the recipes used and inquiry was made as to whether
they were followed so that a standard product could always be obtained. The
methods of food preparation-were considered as to type of fuel used and the
possibility of a central kitchen, instead of food preparation in each cottage.

An investigation into the use of left overs was made. A study was carried out
of the methods of production of milk, vegetables, and fruit, to determine whether
the amount produced could be increased without increase in cost per unit.

Experimental studies made relative to food costs included the comparison
of the spreading quality of peanut butter with oleomargine; and the cost of
canned succotash with that prepared at home, using dried lima beans and canned
corn.

A wholesale grocerl was interviewed to obtain prices of the same grade of
vegetables in Number 10 and Number 2 cans. The cost of the same quantity
purchased in Number 2 cans was compared with that purchased in a Number 10

size.2

A milling companys quoted the prices on cracked wheat which might be

substituted in part for oatmeal as a breakfast cereal4. Inquiry was also made

1
Mr. R. DeWitt, manager of Lansing branch of Lee & Cady, the largest wholesale
grocery house in the state.

28ee Table XVIII,

z
Thoman Milling Company,

4
See Food Cost Study, page 42,

_ 12 -

as to the number of wholesale grocery houses1 that sold succotash in Number 10
cans.

Letters were written to the ten other institutions for the care of epi—
leptics in the United States to get information on per capita food cost. Replies
were obtained from two.

In the next section of this paper is given a description of methods used

in purchasing, producing, and distributing the foods and in their preparation.

DESCRIPTION OF WAHJAMEGA

Administration of Food Depgrtment. The staple supplies are received by
truck and kept in the stores building, which is an oblong structure measuring

about sixty by two hundred feet. In the basement clothing, furniture, tools,
and all types of supplies used in the Colony are kept. There are two full-time
employees at the stores'building who keep a perpetual inventory of the goods on
hand. Orders for supplies are issued three months in advance-~food orders the
first month, clothing the second, and supplies the third. The food orders are
made out in the steward's office, sent to and approved by the Administration
Board of State Institutions at Lansing, and orders are placed by the latter
with wholesale dealers within the state. Jackson State Prison furnishes some
of the canned goods.

Requisitions for food supplies for the cottages are made out each month
by the cooks in charge, sent to the office to be approved by the steward, then
taken to the stores to be filled. The supplies are put up at the stores building
and taken by Colony truck to each cottage, where they are checked by the man
in charge against the requisition. Goods not on hand at the time are sent out

as soon as received if a special requisition is sent in by cocks at the cottages.

 

Interviews with representatives of the John S. Sexton Company, the George S.
Daugherty' Company, and Steele-Wedeles.

-15...

Each cottage plans to order enough food and other supplies to last through the
entire month but in case of shortage, more can be secured.

The office is located in the hospital and is in charge of the Steward.

All invoices for food supplies are received at the office by the steward and
checked with shipment of goods. Any necessary adjustments as to price, quality,
or quantity'ere made through the office with the Department of State Institutions
at Lansing.

Invoices are signed by the steward,and payment is made within a specified
time. .

Food administration in the hospital is supervised by the hospital super-
intendent. The cooks, a men and his wife, have charge of the menus and cooking
of food. They are assisted by two employees and eight patients. Of the two
employees, one serves the staff, and the other has charge of the patients' dining
room. There is a large storeroom in the basement for staple supplies, such as
canned goods, cereals, sugar, coffee, tea, and dried fruit. They are brought
up to the kitchen by means of a dumb waiter and small amounts are kept in the
pantry just off the kitchen. Eight patients help with the preparation of
vegetables, the washing of pots and pans, the drying of dishes,and the operating
of the disheuashing machine. Most of them are very dependable and have few
epileptic seizures while on duty, since the ones who have fewest seizures are
the ones chosen for this work. Food for night attendants is prepared during
the day and left in the kitchen for easy access.

Food administration in the cottages is very similar to that in the hospital.
A man and his wife are in charge of each cottage and do the cooking, being
assisted by some of the patients. The menus used were made out several years
ago, but are varied according to whatever supplies are available. The two relief

cooks have charge of the food preparation in the various cottages and hospital

-14-

during the two days which the cooks are allowed off each month. Each cottage
has a small dining room for attendants and a large one for patients. Breakfast
is served at six thirty, dinner at eleven thirty, and supper at five o'clock.

Type of Food Service in Hospital and Cottages. Chiefly because of the
fact that the hospital is only two years old, the kitchen is much better equipped
than the kitchens in the cottages. The floors are of red quarry tile and the
‘walls are finished in cream-colored salt glazed tile with a blue trim.

The hospital equipment consists of a dishfwashing machine, broiler, range,
toaster, coffee urn, tables for storing patients' dishes and for serving, steamers,
bain maria, sinks, potato peeler, mixer, slicer, meat block, and two cook!s
tables, one of which has a rack above it for pots, pans, and spoons. There are
two sinks, one for washing pots and pans and the other for vegetables. They
are conveniently located in the back part of the kitchenl. The mixer is an
electrically operated Hobart. The potato peeler is also electrically operated.
The slicer is a hand operated machine and is used for slicing both bread and
meat, especially bacon. The two cook's tables have maple tOps. These tables
and the meat block together allow plenty of working surfaces. Natural gas from
the Heunt Pleasant field is used in the three-section range and broiler. The
toaster is built at one end of the range and the broiler at the opposite end.
Directly back of the range is a three-section steamer for vegetables, a large
steam-jacketed kettle, and cereal cooker. A lighted hood covers all or the
cooking units, including the range and steamers and it is equipped with a fan
to carry off odors and moisture from the bain maria. An ammonia system is
used for all of the refrigeration. There is a two-compartment refrigerator in
the kitchen. The one with the lower temperature used for meats and dairy

products, the other for fruits and vegetables used in the day's menus. A

.4.

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386 Floor Plan on following page.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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- 15 _

machine for making ice cubes is located in the basement but it is seldom used,
since circulating ice water is available in the kitchen and on all floors of
the hospital. The water is cooled by piping it through the regrigerator unit
in the basement.

There are three dining rooms, furnished with substantial stained oak
tables with linoleum tops. The chairs are also stained oak. The floors and
walls are like those in the kitchen. Dish cupboards with steel doors and
shelves are built in the walls of the staff and attendants' dining rooms. The
staff dining room seats twenty-four, and meals are served by a waitress. The
attendants' dining room, which is about the same size, is near the kitchen.
Because some attendants are always on duty, they have two meal hours, thirty
minutes apart. Food is served by one of the cooks, and familyastyle service
is used in the attendants' dining room.' Each dining room has its own pattern
of china. The patients' dining room will seat about sixty. All patients who
are not confined to their rooms because of frequent seizures eat in this dining
room. Trays are served from heated food carts to patients who are not able to
come to the dining room. There are a few cell blocks in the hospital to be
used in case of emergency, because some of the patients are very difficult to
manage during a series of seizures and they have unusual strength.when they
are disturbed. Trays are served to the patients in the cell blocks. These
hospital cell blocks are seldom used.

Kitchens in the cottages are not as well equipped because they are older
and there is little money to buy new equipment. Floors are of concrete and walls
of glazed tile or painted plaster. Coal ranges are used, which are quite
satisfactory in winter because they can keep a fire in them during the night,
but they are difficult to regulate in summer. A pantry, which includes plenty

of refrigerator space, is a feature of each cottage. These refrigerators are

Operated by electricity. Cast aluminum utensils are used for cooking on top of

- 16 _

the stoves, and the roasting pans are of sheet iron. The same type of china
is used in the cottages as in the hospital-heavy china plates, aluminum soup
bowls, sauce dishes,and cups. Cell blocks are also provided in each cottage.
These cell blocks are frequently used, and tray service is utilized for the
occupants.

Szgtem of Keepigg Food Costs. Inventory cards are kept in the office for
all supplies used at the Colony. There is a separate card for each item, which
shows the amount on hand at any time and the unit cost. when food is requisitioned
out, the amount is deducted from the total amount on the card so that a perpetual
inventory is kept which balances with the one at the store. One employee has
charge of the card system, which.avoids any confusion as to price or amounts.

The cost of all recipes is kept, using cards indicating quantities and ,
ingredients used, and cost of each. As prices change, the cost of recipes
is adjusted. There is very little variation in some material, while the price
of eggs and flour may fluctuate considerably. The possible value of this system
would be to eliminate certain of the baked goods when prices were too high.

This is not done, however, as the constant recalculating of prices on these
recipe cards is considered a waste of time.

Inventory cards are used for keeping a record of all food produced at the
Colony, as well as for goods purchased. Food produced on the premises includes
dairy products, fruits, vegetables,and eggs. The wholesale market price is
allowed for fruits, vegetables, and eggs; while milk is credited at the cost
of production.

The man in charge of the garden at each cottage sends a report to the
office of the amount of produce grown. There is an exchange of vegetables among
the cottages during the winter months because, due to soil conditions and other

variables, some cottage gardens produce a larger crop than others.

Table I shows the amount of farm commodities produced at the Colony during

1955 and the cash value assigned each.

There is no excess production of milk,

for the 1,462 quarts produced is the average daily amount used by patients and

employees. Cottage cheese is made in case there is a surplus supply.
amount of eggs used per month is 200 dozen.
‘with the season of the year.

The commodities purchased at the Colony during 1955 were as follows:

EEKHXKZE

Applebutter '

Asparagus 4O
Beans (dried) 1,755
Butter 1,516
Beef 1,578
Cheese 126
Cherries 128
Cornstarch 204
Cornmeal 607
Crackers 654
Corn . 412
Cocoa 50
Farina 825
Flour (white) 1,884
Fish 526
Ham (smoked) 1,520
Lard 460
Lima beans 156

(bind

AMOUNT

1,550 pounds

'1

H

The average

The number purchased locally varies

PRODUCT

Molasses
Macaroni
Oatmeal

Prunes

Pumpkin

Pork

Peanut butter
Peaches (evaporated)
Peas (canned)
Potatoes
Raisins

Rice

Shredded wheat
String beans
Sugar

Tapioca
Tomatoes

Veal

AMOUNT

12
117
795
688
770

1,589
1,275
450
264
25,740
so
285
48

42
578
150
691
1,487

pounds

II
n
n
I!
"
fl

91

bushels
pounds
II
fl

'1

Food Sources. The Colony owns an especially fine herd of one hundred twenty-

five Holstein cows. Forty—five is the average number milked.

The cattle are

housed in a well built barn, and the building for handling milk is located near-by.

A machine is used for milking, and the cows are milked three times a day.

The

man who has charge of the dairy keeps a complete record of milk produced and

- 18 —'

Table I

Farm Products, Season of 1955

 

 

 

*Credit Allowed Total
Product Price Per Unit .Amount Value
Apples .60 1,467 bushels 5 1,080.20
Asparagus .08 g 118 pounds 9.44
Beans (green) .60 1, 515 bushels 909. 00
Beets (table) . 50 57 81> " 189.12
Beets (stock) .20 6O " 12.00
Blackberries .11 29% quarts 5.25
Cabbage .02 6,272 pounds 156.80
Celery Cabbage .05 1,077 " - 55.88
Carrots (table) .50 472 bushels 255.75
Carrots (stock) .50 99 " 29.70
Cauliflower .10 51 heads 5.10
Corn (sweet) .10 829 dozen 82.92
Corn (pap) 1. OO 54 bushels 54.00
Cucumbers .02 7,588 pounds 147.76
Dill .10 40 " 4.00
Cucumbers ( table) . 05 499 dozen 24 . 94
Greens (spinach) .05 252 pounds 11.60
Greens (chard) .05 887 . ” 44.55
Greens (beet) . 05 950 n 46 . 50
Lettuce . 1,188 " 41.58
Melons (musk) .06 2,110 n 126 . 60
Melons (water) .10 2,057 " 205.70
Milk .024 555,650 quarts 15,540.75
Onions (green) .05 1,985 pounds 99.25
Onions (dry) .02 19,172 " 585.44
Parsley .10 55 bunches 5.50
Peas (green) .06 1,101 quarts 66.06
Peppers . 10 1 80 1,6 dozen 19 . O2
Potatoes (baking) 1.25 '20 bushels 25.00
Potatoes .97 2,209 " 2,142.75
Radishes .05 2,094 bunches 104.70
Raspberries .15 928 quarts 159.20
Rutabagas .50 91 bushels 45.50
Rhubarb .05 552 pounds 17.60
Squash (summer) . 20 414 175 dozen 82. 87
Squash (green) .05 2,064 pounds 61.92
Strawberries .10 1,062 quarts 106.20
Tomatoes .46 ' 450 bushels 186.60
Turnips .50 152 " 66.00

 

 

 

 

*This credit represented the wholesale market price at the time.

 

-19...

ration fed. The milk is of very good quality, testing four per cent butterfat.
It is not pasteurized, but is cooled thoroughly and immediately after milking.

A portion of it is skimmed so that all the cottages are supplied with coffee and
whipping cream. There is enough milk so that patients may have it to drink at
least once a day. The cost of production is two and one-half cents per quart.

Patients help to distribute milk to the cottages and hospital. It is
carried in three-gallon containers to those near—by the dairy, while the truck
takes the rest in ten-gallon cans to the three cottages across the river and to
those farther from the dairy. Milk is distributed at seven in the morning and
at three in the afternoon. There is very little spoilage, because all cottages
have sufficient space in their refrigerators for storage.

The meat shop is located in the south end of the stores building. There
are two main rooms-~0ne is equipped with refrigeration and is used for storage,
while the other contains meat blocks, grinding machine, and scales. This room
is used for putting up orders and cutting or preparing meats.

Beef is received in hind and forequarters, also frozen shank meat packed
in barrels. Ground beef for meat loaves is prepared on the premises. Calves
raised on the farm are used for veal. About half the pork is bought from farmers
in the neighborhood and butchered locally.

The man who has charge of the meat, prepares both bacon and smoked ham, but
not enough to supply the entire Colony. Sausage is ground in the meat shop.

Due to a fire, the hog house had been destroyed, so the Colony was not raising
its own pork at the time the study was made.

The patients receive meat three times a week; and the attendants, every day.
Each cottage receives a definite number of pounds, according to the population
of the cottage and the type of meat. Meat is taken to the cottage by truck early

in the morning or the day before it is to be served.

- 20 -

The size of the gardens varies with the population of the cottage, but
the total amount under cultivation is; about thirtyeeight acres. An attendant
from each cottage is responsible for the cultivation of the garden belonging to
his cottage. Part of the work of cultivation is done by patients. The three
cottages across the river have a joint garden. It is planned to grow mostly
green vegetables and root types,other than potatoes, in large enough amounts
to be stored for winter use. Whenever more vegetables are produced than can be
consumed immediately, the cooks at the cottages can them by the cold-pack or
open-kettle method. The average amount canned is a thousand quarts for each
cottage. Root vegetables are’stored in the outside cellars built in a sandhill.
These cellars are lighted with electricity. There is an aisle through the
center and bins are built on each side. They are shallow enough to allow for
good circulation of air, made possible by ventilators in the roof of the
building. There is little trouble with food spoilage. The winter of 1955-54,
which was an unusually cold one, was the first time that any food had ever frozen
in the cellars.

The supply of home—made dill pickles and sauerkraut is also stored in the
cellars. Few potatoes are grown, because it is felt that they can be bought more
cheaply than they can be produced.

There is a young apple orchard of about thirty acres, which produces fairly
'well but needs more attention as to spraying and pruning. Apples will keep firm
until spring when stored in the vegetable cellars, but most of the apples grown
are of a fall variety and are consumed fairly soon after harvesting. Small
fruits,such as strawberries, raspberries, and currents are grown in individual
cottage gardens. Some of the gardens have grapevines. The fruit produced during
the summer months is consumed immediately, except that some apples are stored for

future consumption.

-21-

The poultry is taken care of by attendants at cottage five. One thousand
young chicks are bought from a hatchery in the spring and are kept to produce
eggs during the following year. The poultry house is not adequate to take care
of a large enough flock to supply all the eggs used. White Leghorns are chosen
because they are heavy producers. The well-balanced ration which they receive
is equite essential to keep them in good condition for laying. Eggs which are
not supplied by the Colony are purchased locally.

Fowls are not produced for meat, except that as the hens grow too old for
egg laying they are killed and eaten. Since the chicks are seldom more than a
week old when purchased, it is impossible to determine the sex, hence there
are always some roosters among them. These roosters are sold or consumed. The

total amount of fowls consumed at the Colony is very small.

RESULTS

Adequacy of Diet. To determine the adequacy of the diet, the food was
grouped according to the tables designed for food calculation by Edith Hawley
(11). She groups the foods according to composition, using analyses of Atwater,
Bryant, Rose, and Sherman. She finds the amount of nutrients yielded by each
pound of foodstuff and places food having approximately the same amount of certain
nutrients in the same group. These nutrients are: protein, phosphorus, calcium,
and iron. There are ten groups, and these are shown in Tables III, IV, V, VI,
VII, VIII, IX, and X.

Miss Hawley's method may be illustrated as follows: One pound of carrots
yields 159 calories. This figure is then divided by 500, the energy value
assigned to Group One, in which carrots occur, and gives 0.5 the calorie factor
by which the number of pounds of carrots consumed is multiplied (See Table III,

Group One). One pound of carrots also yields 4.1 grams of protein, 0.197 grams

- 22 -

of calcium, 0.161 grams of phOSphorus, and 0.0021 grams of iron. Since the
protein and mineral values of Group One are similar, being 4 for protein, 0.20
for calcium, 0.16 for phOSphorus, and 0.002 for iron, the protein-mineral factor
for carrots is l. The quantities in pounds of the various foodstuffs consumed
at the Colony are inserted under the heading "Quantity Consumed". For carrots,this
quantity was 650 pounds. Therefore, multiplying 650 by .5 gives 525, the calorie
pounds for carrots. Multiplying 650 times 1 gives the protein-mineral factor

650 for carrots. The totals in Table III, Group One, therefore, show the total
calorie pounds and total protein-mineral pounds of all the foods in Group One
consumed at the Colony for one month. Similarly, the totals in Table XIV show
the total calorie pounds and total protein-mineral pounds for their specific
groups.

The column "Calorie Pounds" for each group is totaled and entered in the
column headed ”Equivalent Weight, Calorie Pounds" and in the section "Nutritive
Value of Diet" (See Table XIV). Each of these group totals is then multiplied
by the energy value for the respective group. The results represent the number
of calories in each group of food in the diet and are entered in the "Energy"
column in the section "Nutritive Value of Diet". The same procedure is used
for the remaining ingredients by multiplying the group totals.by protein,
phosphorus, calcium, and iron values. Totals are struck and total calories and
grams of phosphorus, protein, calcium, and iron furnished by the diet are
obtained.

After finding the total amounts of protein, minerals, and calories in
the food used, these results were divided by the number of patients and
employees served to determine the per capita consumption. For example, the

total protein, 2,857,811.5 grams, as shown in Table XIV, was divided by 100.2,

the number of people fed, to obtain the protein per capital for one month. This
amount, 2598.75 grams,was divided by thirty, which gives 80.662 grams, the daily
per capita consumption of protein.

-23...

Table II

Food Groups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Group Name f Content
I Calcium Foods relatively higher in calcium than
in protein, phosphorus, and iron.
Foods in which all nutrients are of
II Equivalents aboutéthe same importance.
III Iron Foods in which iron is of relatively
more importance than other nutrients.
Low Ca1 hi h p2 Foods in.which calcium is low and other
IV ’ g 9 hi h
Ph5, and F94 three nutrients g .
V Deficient in Ca, Foods that are lacking in the four
P, Ph, and Fe nutrients.
Low Ca, high P, Animal foods in which calcium is low,
VI medium Ph and Fe protein high, phosphorus and iron inter-
mediate.
VII High Ca, low Fe, Foods in which calcium is high, iron low,
medium P and Ph protein and phosphorus intermediate.
VIII High P and Ph, Foods in which protein and phosphorus are
low Ca and Fe high, and calcium and iron low.
Low Ca, high P, Vegetable foods in.which calcium is low,
IX medium Ph and Fe protein high, phOSphorus and iron inter-
mediate.
. Foods in which protein is higher than the
X High P other three nutrients.
10a = Calcium
2P - Protein
3Ph - Phosphorus
4Fe = Iron

 

-24..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table III
Factors Equivalent Weight
Quantity Protein
Group One Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Carrots .5 1.0 650 525 650
Strawberries .5 1.0 6 5 6
Turnips .5 1.0 15 7.5 15
Rutabagas .5 1.0 255 147 255
Rhubarb .2 .6 50 6 18
Total 488 944
Table IV
Factors Equivalent Weight
Quantity Protein
Group TWO Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Cherries 1.7 .8 728 1257.6 582.4
Onions 1.0 1.2 1502 1502 1562.4
Apples 1.0 .4 780 780 512
Beets 1.0 1.0 615 615 615
Tomatoes .5 .8 691 545.5 552.8
Pumpkin .5 .8 770 251 616
Total 4511 4240

 

 

 

 

-25-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table V
Factors Equivalent Weight
Quantity Protein
Group Three Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Prunes (dried) 1.0 1.0 688 688 688
Raisins 1.0 1.0 50 50 50
Tapioca 1.0 .6 150 150 78
Potatoes .5 .5 25740 7722 12870
Beans (string) .1 1.0 42 4.2 42
Asparagus .1 .4 40 4 16
Total 8598 13744
Table VI
Factors Equivalent Weight
Quantity Protein
Group Four Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Beans (dried) 1.0 2.0 1755 1755 5470
Eggs .4 .9 710 284 659
Corn .1 .1 412 41 41
Total 498.5 4150

 

 

 

 

 

 

 

 

-26...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table VII
Factors Equivalent weight
Quantity Protein
Group Five Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Lard 1.2 .0 460 552 0
Butter 1.0 1.0 1516 1516 1516
Jelly .5 1.0 1 .5 1
Sugar .5 .0 578 1899 0
Total 2767.5 1517
Table VIII
Factors Equivalent Weight
. Quantity Protein
C
Group ”1x . Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Ham (smoked) 1.6 .9 1520 2112 1188
Pork 1.2 .8 1589 1906 1271
Beef .9 1.5 1578 1420 2051
veal .5 1.0 1487 745 1487
Total 6181 5997

 

 

 

 

 

 

 

 

- 27 -

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table IX
Factors Equivalent weight
Quantity Protein
Group Seven Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Cheese (American) 6.0 7.0 126 756 882
Cream (18.5% Fat) 5.0 .8 754 2268 605
Milk (whole fresh) 1.0 1.0 88512 ; 88072 88072
Total 91090 89557
Table X
Factors Equivalent'weight
Quantity Protein
Group Eight Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds
Fish 1.0 .4 526 526 150

 

 

 

 

 

 

 

 

- 28 _

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table XI

Factors Equivalent weight

Quantity Protein

Group Nine Protein Consumed Calorie Mineral
Calorie Mineral (Pounds) Pounds Pounds

Cocoa 1.5 1.7 50.5 75.7 85.8
Oatmeal 1.0 1.0 795 795 795

Wheat (Shredded) 1.0 .9 48 48 41.2

Cornmeal 1.0 .5 607 607 505.5
Total 1525.7 1226

Table XII

Factors Equivalent Weight

Quantity Protein

Group Ten Protein Consumed Calorie Mineral
Calorie Mineral L (Pounds) Pounds Pounds

Macaroni 1.0 1.2 117 117 140.4
Flour (white) 1.0 1.0 1884 1884 1884
Crackers 1.0 ' 1.0 654 654 654
Farina 1.0 1.0 825 825 825

Rice 1.0 .9 285 285 256.5

White Bread .7 .9 7207 5044.9 6480.5

Total 8789.9 10220.2

 

 

 

 

 

 

 

 

- 29 -

Table XIII

Foods Not Included In Other Groups

 

 

 

Quantit Protein
(Pounds) Calories (Grams) Calcium Phosphorus Iron
Cornstarch 240 352,528
Peaches (evaporated) 450 14,150 1,426 15.5 65.7 .54
P685 (canned) 264 66,264 4,505 6.86 51.68 .456
Lima beans (canned) 156 54,600 2,708 4.56 20.54 .51
Peanut butter 1,275 5,494,075 169,447 90.2 558.72 2.54
Molasses 12 15,612 129 2.55 .52 .087
Apple butter 1,550 6,550,080 8,568 21.42 12.24 .45
Total 10,527,089 186,582 140.67 669.4 4.565

 

 

 

 

 

 

 

 

-50..

Table XIV

Total Nutritive value of Colony Diet

 

 

 

Equivalent
Equivalent ‘leight
‘leight Protein
Calorie Energy Mineral Protein Calcium Phosphorusi Iron
Group Pounds (Calories) Pounds (Grams) (Grams) (Grams) (Grams)
1 488 146,400 944 5,766 188.8 151.04 1.888
2 4,511 9,022,000 4,240 25,520 518 678.4 8.05
5 8,598 8,598,000 15,744 206,160 1,574.4 5,497.6 125.6
4 485.5 776,800 4,150 249,000 1,245 5,520 58.1
5 2,767.5 96,982,500 1,517 5,926.5 95.1 95.1 1.51
6 6,168 6,168,000 5,997 419,790 245.8 4,497.7 65.9
7 91,096 27,528,800 89,557 1,525,555 49,256 57,614 89.6
8 526 165,000 150 11,700 26 152.6 .65
9 1,525.7 2,441,120 1,226 75,5601 568 2,084 50.8
10 8,798.9 14,065,840 10,220.2 521,250. 988 4,149.6 44.46
Total 126,764.1 160,680,460 155,525.2 2,857,817.5 54,164.5 58,219.54 522.048

 

 

 

 

 

 

 

 

 

-51..

Table xvl

Nutritive Value of Groups Per
Calorie-Pounds and Protein-Mineral-Pounds

 

 

 

Energy’ Protein Calcium Phosphorus Iron

Group (Calories) (Grams) (Grams) (Grams) (Grams)
1 500 4.0 0.200 0.16 0.0020
2 2,000 5.5 .075 .16 .0019
5 1,000 15.0 .100 .40 .0090
4 1,600 60.0 .500 .80 .0140
5 5,500 4.5 .070 .07 .0010
6 1,000 70.0 .041 .75 .0110
7 500 15.0 .550 .42 .0010
8 500 90.0 .200 1.02 .0050
9 1,600 60.0 .500 1.70 .0170
10 1,600 51.0 .100 .42 .0045

 

 

 

 

 

 

1This 18:8 copy of the Harley TabLe.

 

- 52 -

Table XVI

Comparison of Colony Diet With Standard

 

 

 

Protein Calcium Phogphorus Iron

Calories (Grams) (Grams) (Grams (Grams)
Sherman Standard 5,000 75 .63 1.50 .015
Colony Diet 2,999 80.7 ' 1.81 1.78 .014

 

 

 

 

 

 

 

In measuring the adequacy of diets, the standard proposed by Sherman
(15) (the one most commonly used) and the results of the writer's calculations
were compared. The Sherman standards require for a man of 154 pounds in
weight, 5,000 calories, 75 grams of protein, 0.68 grams of calcium, 1.50
grams of phosphorus and .015 grams of iron per day. This is called the
safe minimum standard for judging the adequacy of the diet. These figures
for protein, calcium, phOSphorus,and iron make an allowance of fifty per cent
above the average amount needed to maintain the metabolic balance within the
human organism.

As may be seen by comparing the Colony diet with the Sherman standard
in Table XVI, the food furnished the necessary amounts of all material except
iron, which is only slightly below standard. The calcium and phosphorus are
high because the patients receive more milk than the average person uses in
his diet. Protein from milk, eggs, cheese, and meat is of higher biological
value for optimum vigor and health so that furnished by the Colony diet is
adequate because it includes 1.55 quarts of milk per day, one—third pound
meat three times a week, and one-fourth pound of cheese once a week.

Because of the fact that the study was made during the month of May
when the supply of garden produce was low, the average iron content of the

diet for the year may be higher.

.. 2'5-

Since seventy-five per cent of the patients are active, the calorie content
of the diet is not too high and there are only a few patients who are over—
weight and this might not be the result of too much food.

The average number of women patients is five hundred and one hundred
children under fourteen years. About twenty-five children are kept in bed and
the rest are very active. The patients are always hungry and do not leave
any food on their plates. The food looks and tastes good, but the use of some
aluminum serving bowls detracts from its appearance after it is served. A

. Each month the Colony uses an average of 44,125 quarts of milk or 1,250
quarts per day, which allows for 1.55 quarts per capita per day. Eggs are
used for cooking purposes, and the amount used for one month was 710 pounds
' or 5,680 eggs, which gives an average of 5.19 eggs per capita per month. This
includes the eggs used in the baked goods.

The vitamin content of the diet was not determined experimentally, but
an estimation of it can be made.

According to recent investigations (12), vitamin A, which is closely
associated with carotene,is found in both yellow and green plant material and
is transferred into vitamin A within the animal body. Milk, milk products,
egg yolks, and yellow and green vegetables are the chief sources of vitamin
A. The patients received their best supply from milk, because the diet was
low in green vegetables and eggs. I _

Vitamin B is found in whole grain cereal products, fruits, and vegetables,
while wheat germ and yeast are the richest source of this vitamin. It is
destroyed at a high temperature; therefore, it is essential that raw fruits
and vegetables be included in the day's food supply. The vitamin B content of
the diet was higher during the summer months when a large part of their food

supply was obtained from the gardens and orchard, but low the rest of the year.

-54_,

Foods containing vitamin C are citrous fruits, tomatoes, cabbage,
cooked potatoes, and raw fruits. This vitamin is lost by cooking foods at a
high temperature,and throwing away the liquid in which the food was cooked.

From a feeding experiment made at Columbia University, under the
direction of Dr. Welter Eddy and Dr. E. F. Kohman (14), it was found, because
of improved methods which prevent oxidation, that commercially canned vegetables
have a higher vitamin content than those canned at home (14) (15) (16) (17).
Since each cottage at the Colony cans a large amount of vegetables by the
open—kettle method, undoubtedly the vitamin C content is not as good in these
products as in commercially canned commodities. In general, the diet must
have been low in this vitamin.

Vitamin D is effective in mobilizing of calcium and phosphorus in the
body. The chief source of vitamin D is cod liver oil, which was not given-
to the patients,but eggs and milk contain small amounts. Adults need very
little of this vitamin, so.the diet was probably adequate for them. However,
the young children did not havekenough vitamin D in the food, and unless they
received sun baths or were outdoors a great deal, their supply was low.

- Food should furnish from three to four times as much vitamin C as needed
to prevent the appearance of any specific sign of deficiency. Milk and meat
‘ are important sources of vitamin C. Leaves are richer than tubers and eggs
furnish a good supply of vitamin G. The liberal use of milk would help to
provide vitamin C, but the amount of leafy vegetables provided was too small
to be considered as a source of supply. I

Table XVII shows typical menus for one week. They are varied according
to supplies on hand and season of the year. In the summer and fall, fresh
vegetables are served and fruits from the gardens, while the root and canned

vegetables are used during the winter and early Spring. If the-market price

- 55 -
Table XVII

Types of Menus Used

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Day Breakfast Dinner Supper
Monday Cornmeal mush Boiled potatoes vegetable soup with macaroni
Bread Gravy Crackers
Peanut butter Buttered carrots Bread
Milk Bread Applebutter
Coffee Butter Prunes
Chocolate Pudding The
Milk
Tuesday' Oatmeal Mashed potatoes Boiled potatoes
Bread Roast pork Gravy
Peanut butter Succotash Bread
Milk Bread lpplebutter
Coffee Butter Plums
Rice pudding Tea
Milk
'lednesday Cornmeal mush Baked beans,catsup Bean soup
Bread Beets Crackers
Peanut butter Bread Bread
Milk Butter lpplebutter
Coffee Pumpkin pie 'Stewed peaches
Tea ' Tea or milk
Thursday Oatmeal Mashed potatoes Roast potatoes
Bread Hamburger Gravy
Peanut butter Tomatoes Bread
Milk Bread Applebutter
Coffee Tapioca pudding Applesauce
Milk or tea Milk or tea
miday Farina Boiled potatoes Ihshed potatoes
Bread Gravy Gravy
Butter Salmon Bread
Peanut butter Buttered beets lpplebutter
Milk Bread Prunes
Coffee Butter Milk or tea
Cheggz pie '
Saturday Oatmeal Baked beans,catsup Bean soup
Bread Succotash Crackers
Peanut butter Bread Bread
Milk Butter lpplebutter
Coffee Rice pudding Beaches
W 3.1.149 tea
Sunday Milk toast Mashed potatoes Prunes
Cookies Roast pork,dressing .Applebutter
Coffee 'Gravy Bread
Buttered peas Cake
Bread Milk or tea
Butter
Tapioca pudding
Milk or tea

 

*Mote: Peanut butter used in place of butter or oleomargine.

 

-55..

of a certain type of meat which they had planned to use should suddenly increase,
a less expensive meat would be used. These menus were made out by cooks in
charge of food preparation and were followed for baked goods more than for

other foods, because the baker works on a schedule.

While in general the diet is adequate, except for vitamins, there are
certain modifactors that can be made which will increase the vitamin and
mineral content and improve the palatability without increase in cost:

1. The addition of more whole wheat products to the diet to increase
the vitamin B content.

2. Providing more raw fruits and vegetables would add variety to
the menus and keep the supply of vitamins A and C higher, especially during
the winter months. This could be carried out by greenhouse production of

tomatoes and leaf lettuce. Greenhouses for the production of vegetables
are not as expensive to construct or maintain as greenhouses for flowersl,
and probably would not be prohibitive in price.

5. The possibility of a central canning plant for the Colony using
commercial methods has been considered, and this would undoubtedly be a
means of improving the vitamin content of the diet.

4. Increased acreage of gardens and orchards.

5. Standard and approved methods of food preparation that will maintain

the vitamin and mineral content, especially of vegetables.

_Egod Costs. Food costs were obtained from the Steward's office and

 

represent actual purchase price of staple goods, market estimate, or garden

produce, and actual cost of production of dairy products. The food used for

 

1Interview with Mr. Frost, Horticulture Department, Michigan State College.

- 57 -

one month.was grouped into six different classes, as follows:

 

 

 

Total Cost Percentagg Cost
Staple supplies 51,544.96 58.00
Meat 415.17 10.12
Baked goods 515.64 12.26
Fruits and vegetables 474.79 10.01
Dairy products 1,105.54 26.70
Home canned goods I ~ 15.52 5.50

54,065.57 . 100%

The average number of patients and employees for the month.was 1092,

and the daily per capita food cost was, therefor, .1244.

Craig Colonyl in New York State, an institution similar to Wahjamega,
has an average daily population of 2171 and has a daily per capita food cost
of .1506 for the year ending June 50, 1955.

At the Colony at Parsons, Kansas2

, with an average population of 787,
the daily food cost was .151 in 1955.

It would seem, therefore, that a daily food cost of .1244 is not too
high for this type of institution.

The cost of dairy products is small in proportion to the amount used
because they were produced at the Colony farm and there was no expense charged
for labor.

In the use of fate for frying, experiments (18) show that fats with a

low smoking temperature burn readily and give an unpleasant odor to food. Fats

which have a high percentage of free fatty acids have low smoking points. The

 

l
T. H. Hitchcock, steward at Craig Colony_

2C. S. McGinnis, steward at Parsons Colony,

smoking point of butter is 2080 0., while that of Snowdrift is 258° c. At
the Colony, because of the fact that there were not enough drippings from
bacon, butter was used for a great deal of frying.

From the Iowa experiments mentioned above and from others elsewhere,
it can be seen that butter is not a satisfactory fat for frying; and since
butter is more expensive than a hydrogenated fat, this procedure at the
Colony increased the food cost with no improvement in the product or in the
adequacy of the diet.

Table XVIII shows the comparative cost of canned goods in number ten
and number two cans, the grades of the two sizes being the same. Other years
might not show the same percentage variation. All of the wholesalers inter—
viewed state that the price differential is practically always in favor of the
number ten can. The average number of servings in a number ten can is thirty;
and since the population of all the cottages except number three is from
sixty to one hundred fifty, there would be little waste from left overs by
using the number ten can. For the cottage housing thirty-three, a combination
of number ten and number two cans could be used. The table shows that a
saving would result from this procedure.

Fruits were not listed because little commercially canned fruit was
used, due to home canning of garden surplus and storage of apples in fruit
_ cellars. Evaporated prunes and peaches were supplied throughout the year to
the hospital and cottages.

Referring to the menus in Table XVII, it will be noted that peanut butter
‘was used for breakfast and no butter was allowed at that meal. In comparing
the spreading qualities of oleomargine with peanut butter, it was found that

oleomargine would spread two and one-half times as much bread as peanut butter1

1
Experiment made at.Mary mayo Hall.

- 59 _

Table XVIII

Cost of Canned Goods in No. 10 and No. 2 Gene

 

Cost of

 

 

Cost of _
Cost Per Cost Per Same Amount' Same Amount

No. 10 No. 2 Ounce Ounce Bought in Bought in
Canned Goods Can Can No. 10 Can No. 2 Can No. 2 Can No. 10 Can

Uhnmes) (Omnafi —~—
Tomatoes 106 20 .004127 .004585 .486 .457
Peas 106 20 .0054009 .005455 .575 .562
Corn 106 20 .0049155 .0070825 .7506 .5208
String beans 106 20 .0045005 .0047916 .5079 .4791

 

 

 

 

 

 

 

 

2 4O -

The cost of oleomargine was .13 per pound and the cost of peanut butter was
.15 in January 1956. In View of the fact that oleomargine will spread a
greater expanse of bread, the acutal cost of peanut butter would be greater
than the price per pound indicates. The substitution of oleomargine part of
the time would add variety to the diet without increasing the cost.

At the institution, canned succotash was bought instead of making
succotash from dry lima beans and canned or dried corn. In canned succotash,
there is a much larger proportion of corn than lima beans—-six parts of corn
to one part Of lima beansl. If the succotash were prepared in the institution
with dried lima beans and canned corn, the cost would be 0.85 per pound, using
1936 prices. This contrasts with .12 per pound when equal parts of corn and
lima beans were used. Canned succotash in Number 2 cans in retail stores in
East Lansing in 1936 was .15 for twenty.ounces. Retail prices in succotash
were used because, from an interview with the manager of one of the branches of
the largest wholesale grocery house“‘3 in Michigan, it was found that there
is no demand for succotash in Number 10 cans, which would indicate that
institutions are preparing their own with dry lima beans and canned corn.

The most economical method of cooking meat is important from the stand—
point of fuel cost and amount of shrinkage. Cooking losses are of two types—-
evaporation loss or loss of moisture, and dripping loss, which is the fat and
liquid in the pan and cannot be considered as a total loss if used in gravy or
other food prepartion. The two factors affecting the volume of losses in meat
are degree of doneness, and oven temperature used. Since these factors can
be controlled, it is important to know the effect of different temperatures used

in roasting and different degrees of doneness on the finished product.

lExperiment made at Mary Mayo Hall.

2Lee and Cady, wholesale grocers.

- 41 -

In experimental work done by the National Livestock and Meat Board (21),
roasts which were cooked at a higher temperature showed increased cooking
losses and the dripping losses are greater than those by evaporation. The
cooking losses are greater in meats that are well done, because the cooking
time must necessarily be longer. Palatability, another important factor,
which includes tenderness, juiciness, and flavor of the lean, shows a decrease
‘when the meat is cooked at a high oven temperature.

In comparing the amount of shrinkage of meat when coal and steam are
used, it is found that there is a third less shrinkage when steam is used (22).
One of the advantages in using steam is that it is more easily controlled than
coal, but it is difficult to make a comparison of costs because it depends~
on the type of coal used, whether bought by the tan or in car loads lotscnr

not, and whether the steam is exhaust or high pressure. It has been estimated1

that one ton of coal will produce 10,000 pounds of exhaust steam. Steam would,
therefore, be a cheaper cooking medium than heat produced inwa coal range.

The installation of steam roasters, which would be possible due to a central
heating plant which supplies steam heat to the hospital and cottages, would
undoubtedly effect a decided savings in fuel cost and shrinkage in meat.

Suggested Changes:

I
1. The use of another fat besides peanut butter when the cost of
butter is high.

2. Cracked wheat as a greakfast cereal compared favorablywwith

oatmeal in pricez.

 

1
Lansing Board of‘mater and Lights.

2Crackedwheat .05% per pound, Thoman Milling Company; Oatmeal .03 per pound,

Lee and Cady.

5. A central kitchen would reduce cost, since the supervision
would be concentrated there and there would be less waste
of food. ‘A truck which the Colony owns could take the food
in heated carts to the cottages. This system is used

successfully at Northville, an institution similar in size.

4. The use of steam for cooking would be less expensive than
coal, which is being used at the present time, and would

prevent losses in food shrinkage, especially meat.
5. The making of succotash instead of buying canned succotash.

6. The use of number ten cans instead of number two.

SUMMARY

As a result of the study of the food provided for the patients at the
Michigan Colony for Epileptics, it was found that the diet was adequate in
calories, phosphorus, iron, and calcium; but higher in protein than is
advisable for epileptic patients.

islthough the vitamin content was not determined experimentally, the
diet was probably somewhat deficient in vitamins.l, B, and C, especially
during the winter months when citrous fruits and green vegetables are not
available. The children who are strong enough to play out of doors are
dependent upon sunshine for vitamin D. There is undoubtedly a fair amount '
of vitamin G, because the diet includes a good supply of milk and adequate

muscle tissue.

_ 45 -

There was a lack of uniformity in the food prepared because standard
recipes were not used. Food costs were increased by using an expensive
fat for frying and the use of canned vegetables instead of dried ones
which could have been easily prepared.

The diet was monotonous due to the repetition of old menus.

The equipment and layouts in the kitchens of the cottages and hospital
.should be surveyed to determine the possibility of improving the facilities,
because efficiency of food preparation and meal service is dependent on
equipment and arrangement.

The yearly requirement of garden produce needed should be estimated
and the acreage planned with allowance for crop shortage. A study of soil
conditions with regard to increased crop production should be carried out.

New menus should be provided to replace the old ones; and standardized
recipes used which would give a better and more uniform product.

Costs could be reduced by: the use of a fat other than butter for
frying; the use of number ten cans instead of number two; the making of
succotash from canned corn and dry lima beans instead of buying canned
succotash; the use of steam for cooking, especially for'meats; and the
preparation of food in a central kitchen instead of the kitchen of the
'verious cottages.

The use of new menus which include different combinations of food
materials'weuld make the diet less monotonous. Menus designed for this
purpose are given in Table XX in the appendix;

The recipes given in Table XXI, also found in the appendix are of a
type that can be easily prepared and which use ingredients that are available
in institutions that Operate on a low food budget. Each recipe gives the cost,

as well as number of servings,and the size of the recipe could be adjusted

according to the population of each cottage.

2.

5.

4.

5.

6.

7.

8.

9.

15.
16.
17.

18.

19.

20.

-44...

BIBLIOGRAPHY

Rhodes, E., 1915. lst ed. he Next Generation. p. 162

Castle, Coulter, Davenport, Tower, and East, 1912. lst ed. Heredity
and Eugenics. p. 282

Davenport, C., 1917. lst ed. Principles of Breeding. p. 567

Barbaroka, C. J., 1953. The Ketogenic Diet and Its Use. Jr. Am.
Dietetic Assn., Vol. 8, p. 471

Spengler, R. H., 1927. Allergy and Epilepsy. Jr. of Lab. and Clin.

Bridge, E. M., 1955. The Mechanics of the Ketogenic Diet. John Hopkins
Bul., Vol. 48, p. 575

Limberger, I. and Wilson, W., 1955. The Use of Dehydration in Epilepsy.
Jr. of Am. Med..Assn., Vol. 101, p. 110

McQuarrie, I., 1928. Epilepsy in Children. Am. Jr. of Dis. of Children,
Vol. 38, p. 451 .

Rowntree, 0., 1924. Dehydration in Animals. Am. Jr. of Phys., Vol.
64, pp. 111-115

Backman, H. M., 1924. lst ed. Epilepsy in General Practice
Hewley,l., Bul. No. 105, U.S. Dept. of Agri.

Hailey,.E., 1952. lst ed. Economics of Food Consumption. p. 48
Sherman, H. F., 1955. 2nd ed. Food and Health. p. 228

Kohman, E. F. Nutritional Aspects of Canned Food. Bul. 104A

Sherman, H. F., 1955. Food Products. p. 406-7

Barrow and Sherwin, 1955. lst ed. Textbook of Biochemistry. p. 504
Eddy,‘Wa1ter, 1928.. lst ed. Nutrition. p. 178

Am. Can 00., 1955. Vitamins in Canned Food. Jr. Am. Dietetic Assn.
July, 1956, Vol. XII, No. 2, p. 5

Lowe, B., 1952. lst ed. Experimental Cookery. p. 495

Procter and Gamble Research Dept. Bul. Use of Fat in Frying

21.

25.

24.

.3456

National Livestock and Meat Board. Ten Lessons in meat Cookery
Institutional Equipment. Lecture notes

Blinks and Moore, 1952. 2nd ed. Food Purchasing for the Home.
p. 220

Institutional Dept. School of Home Economics, Michigan State College,
1934. Supplement of Quantity Cookery

APPENDIX

-1-

Table XIX 1

Number of Servings Per Unit of Weight or Measure

 

 

 

 

 

 

Servings

Food Per Pound Measure Per Pound
Apples 4 4 c.
Apricots 9 5 c.
Bananas 4 5 Medium
Beans (Lima) 12 2 1/4 c.
Beans (Navy) 12 2 1/4 c.
Butter 52 2 c.
Cabbage (shredded) 10 5 0.
Cottage Cheese 8 4 0.
Cocoa 128 4 c.
Coffee 50 5 1/2 c.
Corn (Canned No. 2) 6 q 2 c.
Corn (Canned No. 10) 50 14 c.
Crackers (white) 52 128
Hamburger 6 2 c.
Macaroni 12 5 1/5 c.
Oatmeal 15 5 1/2 c.
Onions 5 5 Medium
Peaches (dried) 10 2 1/2 c.
Peas (canned) 6 2 2/5 0.
Pineapple 4 4
Potatoes 4 5—4
Prunes 10 2 1/2 0.
Pumpkin 4 2 c.
Raisins 12 5 0.
Rice 2 2 0.
Salmon 4 2 c.
Spinach 4 2 0.
String beans 4 2 c.
Tapioca 12 2 2/3 c.
Tea 400 6 1/2 c.
Tomatoes 5 1 5/4 c.
1

One of the objects of the study was to determine the number
of servings per pound so that the management would know
whether quantities sent out to the cottages were ample.

The above table was developed for this purpose and includes
the type of food which was used at the Colony.

 

Table II
Suggested Menus

 

 

 

 

 

 

 

 

 

 

 

 

 

:25! Breakfast Dinner ._Supper
Menday Oatmeal Baked potatoes Corn chowder
Milk Breaded tomatoes Crackers
Bread Bread ‘lhole wheat bread
Jelly Butter Lpplebutter
Coffee Rice pudding Apricots
Tea or milk Tea
Tuesday Cracked wheat Creamed potatoes Macaroni au.gratin
Milk Hamburger Cole slaw
Applebutter Buttered carrots Bread
Bread Bread Peanut butter
Coffee Butter Applesauce
Chocolate pudding Tea
gull;
'lednesday' Carameal mush Spanish rice Potatoe soup
Milk Bread Crackers-
‘W. W. bread Butter Bread
lpplebutter Pumpkin pie Butter
Coffee Tea or milk Prunes
Cookies
Tea
Thursday Oatmeal Shepherds pie Succotash
Milk Roast potatoes Bread
lpplebutter ‘Ihole wheat bread Applebutter
Bread Butter Pears
Coffee Peach tapioca Tea
Tea or milk
Friday' Cracked wheat Scalloped potatoes vegetable soup
Milk Salmon Crackers
Bread Green beans Peanut butter
Honey Bread Bread
Cocoa Butter Applesauce
_ Cherry pie The
:_Milk
Saturday Ralstons Baked hash ‘ Italian Spaghetti
Milk Creamed peas lhole wheat bread
Bread Butter .Applebutter
Jelly Bread Raisins
Coffee Suet pudding Tea
Tea or milk
Sunday' Oatmeal Mashed potatoes Talate rice soup
Bread Roast pork Crackers
Honey Creamed cabbage Peanut butter
Doughnuts Bread ‘lhole'wheat bread
Cocoa Butter Cake
Cocoanut Tapioca Tea

 

 

Milk

 

 

 

-5...

 

 

 

 

 

 

 

 

 

Table 111
Recipes-
Creole Soup
Measure or Total No. of‘
Ingredient weight Cost Servings
Brown soup or stock 4 gal.
Tomato puree 2 No. 10 Cans
Onion, finely chopped 2 cups
Green pepper 2 cups -
Flour 5%-cups
Macaroni, cut fine 4 cups
Salt {*cup
Pepper 1 tsp.
Paprika tsp.
Grated Horseradish 4 cup
$1.01 30
1. Cook macaroni, onion, and green pepper separately in boiling salted
water.

2. Mfl1.paste of flour and cold liquid.
5. Heat stock and puree in stock pot. Thicken with flour pasts. Add
other ingredients and seasonings.

Cream of Corn Soup

 

 

 

Measure or, Total No. of
Ingredient weight . Cost Servings
Corn _ 1% No. 10 Cans
Boiling water 5 qts.
Milk 7 qts.
Onions .2 small
Oleo or butter 1 cups
Flour 1 cups
Salt 4 Tbsp.
Pepper % tsp- _....__ ____.__
$1.01 80

 

 

 

 

 

1. Chop onion fine, add water and corn, simmer 20 minutes. Stir often.

2.‘ Make a white sauce of the milk, flour, and fat.

5. Just before serving combine the two mixtures, bring to a boil, add
seasonings and serve.

N.B. The corn mixture may be sieved before adding to the white sauce.
.A spoonful of whipped cream or popped corn may be added to each
serving.

 

 

 

Bean Soup
Measure or Total No. of
Ingredient Weight Cost Servings
Navy beans . é gal.
'later 11 gal.
Bacon ends .1 lb.
Bacon fat 2 cup
Flour 1 cup
Onions cup
Salt 5 Tbsp.
Pepper ‘} tsp.
Ham stock 1 gal.
Top milk 2 qts.
$0.44 75

 

 

 

 

1. Cook beans in stock pot till tender. Put through power grinder.
2. Make roux of fat and flour.

5. Heat ham stock and add roux to thicken.
4. Add bean puree and milk.

 

 

 

Corn Chowder
Measure or Total No. of
Ingredient weight Cost Servings
Salt pork or bacon —: 1b.
Onions, sliced lb.
Potatoes, diced 5 qts.
Boiling water 5 qts.
Flour cup
Milk 7 qts.
Corn 1 No. 10 Can
Salt 2 Tbsp.
Pepper 1 tsp.
Butter % cup
$1.05 100

 

 

 

 

 

1. Cut salt pork or bacon ing'fl cubes and cook till light brown and
crisp (should be done slowly).

2. Add onion and cook slowly five minutes.

5. Put potatoes, pork cubes, onions, and boiling water in kettle and
cook until potatoes are soft.

4. make roux of butter and flour and stir into hot milk.

minutes.

5. Add corn, potato mixture, and seasonings.

Cook 20

 

Cream of Pea Soup

 

 

 

Measure or Total No. of

Ingredient Height Cost Servings
Peas 2 No. 10 Cans
water 5 qts.
Milk 10 qts.
Sugar 6 Tbsp.
Onion, sliced lb.
Oleo 1; cups
Flour 14 cups
Salt 5 Tbsp.
Paprika & tsp.

51.40 100

 

 

 

 

1. Drain liquor from peas and measure. Add enough water to make three

quarts.

2. Run peas through power grinder.
5. Cook onion in small amount of water and add liquid to the peas.
stronger flavor is desired add sliced onions to the peas and cook

'with them.

4. Scald milk and pea liquor.
scalding liquid.
5. Add pea pulp and seasonings and cook till well blended.

Cook.

Cream of Potato Soup

Make roux of flour and fat and add to

 

 

 

 

 

 

 

 

 

Measure or Total No. of

Ingredient leight Cost Servings
Potatoes 8 lbs.
Milk 10 qts.
‘later or stock 2 qts.
Flour 1% cups
Oleo 2 cups
Onions 2 medium
Parsley, chopped } cup
Salt 2 Tbsp.
Celery salt 1 Tbsp.
Popper 1% tsp.
Cayenne 1 tsp.

$0.65 85

1. Steam potatoes and run through ricer or power grinder.

2.
5.

Chop onions finely and cook in 2 cups water till tender.
Scald silk and remainder of water.

_ 6 -

Cream of Tomato Soup

 

 

 

 

 

 

 

leasure or Total No. of

Ingredient leight Cost Servings
Milk 6 gal.
Hater 1 gal.
Flour 12 cups
Salt 1 cup
Sugar 1 cup
Tomato puree 4 No. 10 Cans
Bay leaves 15
Onions 1. lb.
Soda 2 Tbsp.

$2.54 160

1. Heat tomato puree, onions and bay leaves together. Strain.

2. Add soda to tomto mixture.
5. Heat milk in stock pot.
4. Mix flour, sugar, salt into paste with water and add to scalded

milk.

5. Combine Just before serving by adding tomato mixture to white
sauce, beating constantly while adding.

Vegetable Soup

 

 

 

Measure or Total No. of‘

Ingredient Ibight Cost Servings
Stock 10 qts.
Celery, diced 2 cups
Potatoes, diced 2 cups
Onions, sliced 2i cups
Carrots, Julienne 2 cups
Cabbage, shredded 2§cups
Rice 1 cups
Tomatoes 1 No. 10 Can
Pepper 1 tsp.
Salt 5 Tbsp.

$5.66 85

 

 

 

 

1. Cook vegetables in 4 qts. of water.

2. Cook rice in steamer.

5. Heat stock in stock pot and combine ingredients before serving.

 

 

-7-

Tomato Rice Soup

 

 

 

Measure or Total No. of”

Ingredient Height Cost Servings
St 00k 2 83.1 e
Tomatoes 2 Ho. 10 Cans
Rice 1 lb.
Onion, chopped 1 cup
Celery, chapped 2 cups
Salt to taste
Pepper to taste

$1.09 120

 

 

 

 

 

1. Add celery, onion, and rice £3 stock and simmer till rice is tender.

2.
5.

Add water to replace the stock that has boiled away.
Add tomatoes either strained or unstrained.

Macaroni and Cheese

 

Measure or Total No. of

 

 

 

 

 

 

 

Ingredient Weight Cost Servings
Macaroni 5 lbs.
Butter 1 cup
Flour 2 cups
Milk 4 qts.
Salt 1 Tbsp.
Paprika 1 Tbsp.
Mustard 2 Tbsp.
‘Iorchestershire Sauce 1 Tbsp.
Dry Crumbs 1 cup
Cheese 2 lbs. ____,__
$5.81 40
1. Cook macaroni in boiling saltedfi§§terg drain, b1anch.with cold

2.

5.
4.

water.
Make a cream sauce of butter, flour, and milk. ‘Add seasonings and
cheese. Stir till cheese is melted
Combine sauce and macaroni and pour into baking pans.
Cover with crumbs. Bake in moderate oven 350 f; till crumbs are
brown. 20-50 minutes.

Ragout of Beef

 

 

 

Measure or Total No. of'
Ingredient ‘fleight Cost Servings
Beef 20 lbs.
Salt 4 oz.
Pepper oz.
Flour 1 lbs 0
Diced potatoes 4 qts.
Carrots and onions 2 qts.
Fat ‘ 8 08 e
‘Iorcestershire sauce ‘} cup
$5.24 85

 

 

 

 

 

1. Cut meat in cubes, dredge with flcur, and saute with a few of the
vegetables on top of the stove.

2. Put in the oven and add.water as it cooks down. After the meat is
cooked add rest of the vegetables. .

 

 

Hamburgers
—' Measure or Total No. of
Ingredient Height Cost Servings
Ref 20 lbb a
Park 7 lbs.
Milk 6 qts.
less 12
Bread 2 leaves
$6.09 200

 

 

 

 

 

 

l. Grind beef’and park.
2. Add beaten eggs, milk and bread crumbs.
5. Form into patties and try or bake.

- 9 -

Shepherds Pie

 

 

 

Measure or Total No. of
Ingredient ‘leight Cost Servings
Diced cooked meat - 6 qts.
Salt 2 Tbsp.
Pepper 1% tsp.
Flour 2 cups
Water 4 qts.
Onion Juice % cup
Mashed potatoes 6 qts.
$1.24 75

 

 

 

 

 

1. Make sauce of fat, flour, and liquid. Add seasoned meat and heat
thoroughly. Season well

2. Put in baking dish or casserole. Cover with mashed potatoes and
brown in oven.

Spanish Lima Beans

 

 

 

measure or Total No. of
Ingredient ‘Weight Cost Servings
Chopped onion 1% cups
Chopped green pepper 2 cups
Bacon drippings 1 cup
Thick strained tomatoes 5 qts.
Salt 4 tsp.
Pepper . ' . -% tsp.
lorcestershire Sauce 5 Tbsp.
Cooked lima beans 8 qts.
American cheese 5 lbs.
i “$1.52 ”as

 

 

 

 

 

1. Fry onions and pgppers in bacon drippings; add strained tomatoes and
cook slowly 10 nutes.

2. Add seasonings and beans (thoroughly drained) and simmer slowly 20
minutes.

5. Put beans and grated cheese in baking pan in alternate layers and
bake in moderate oven 15 minutes.

- 10 -

 

 

 

 

Spanish Rice
measure or Total No. of

Ingredient ‘leight Cost Servings
Rice 5 cups
Bacon 1%.} lbs.
Salt 5 Tbsp.
Green peppers 5
Red peppers 1
Onions 2
Tomatoes 4 qts.

$0.84 65

 

 

 

 

 

1. Cook rice in 4 qts. water. Blanch.‘

2. Chop salt pork or bacon and cook but do not brown. Add onion and
pepper; cook till slightly brown. Combine all ingredients with
rice and cook.50 minutes. .

Italian Spaghetti

 

 

 

 

Measure or Total No. of

Ingredient 'fleight Cost Servings
Spaghetti 5 qts.
Fat 1 cup
Onions 2 small
Cheese 2 lbs 0
Salt 6 Tbsp.
Tomatoes 2 No. 10 Cans
Green peppers 2

$1.61 80

 

 

 

 

1. Cook spaghetti in boiling salted water. Blanch.

2. Saute onions and green peppers in fat. Add tomatoes and cook.
Add to spaghetti, add seasonings and mix thcroughly.

5. Sprinkle cheese over the top and bake.

vegetable Pie

 

 

 

Measure or Total No. of‘
Ingredient Height Cost Servings
Carrots, diced qts.
Potatoes, diced qts.
Celery, diced qts.
Peas 1 No. 10 Can
Tomatoes No. 10 Can
Salt cup
Fat 1 cup
Onions, chopped 1% cups
Flour 2 cups
Meat stock 2 qts.
$1.45 60

 

 

 

 

 

1. Cook carrots, celery, and potatoes in steamer till tender.

2. Saute onions in fat.

Md none

5. Beat stock and strained tomatoes.

4. Stir in flour and fat mixture and seasonings.
5. Combine vegetables, tomato stock mixture; pour into baking pans and
cover with.baking posder biscuits.

6. Bake in hot oven till biscuits are done.

Mecaroni Neapolitan

 

 

 

Measure or Total No. of
Ingredient Height Cost Servings
Macaroni 4 lbs.
Ham scraps chopped 2 lbs.
Onion 1 1b.
011 cup
Tomato puree 2 qts.
Gravy or stock 2 qts.
Flour qt.
‘lercestershire Sauce 1 Tbsp.
Horseradish 4 Tbsp.
3111'. 2 0' e
Grated Cheese 6 oz.
$5.95 72

 

 

 

 

 

1. Cook macaroni in boiling salted water till tender. Blanch with cold

water.

2. Thicken puree with flour and add with.gravy to cooked macaroni.

5. Saute onions and ham scrpas in oil.

seasonings.

4. Sprinkle grated cheese over top.

5. Bake in moderate oven.

Add to macaroni with rest of

-12..

Chocolate Blane Mange

 

 

 

 

 

 

 

 

Measure or Total No. of‘

Ingredient 'leight Cost Servings
Milk 10g qts .
Cornstarch 1 lb.
Granulated sugar 4 lbs.
Cocoa, dark 5 cups or 12 oz.
vanilla 2 Tbsp.
Salt 1; oz .

$5.70 '68

 

1. Scald milk. Mix

2. Let cook till it t

Does not crack on standing.

Chocolate Bread Pudding

ar, cornstarch, and cocoa “and add to milk.
ckens; add salt and

 

 

 

Measure or Total No. of’

Ingredient Height Cost Servings
Bread 1% lbs.
Eggs 6
Milk 2 qts.
Sugar 1 1b.
Butter 2 cs.
vanilla 2 tsp.
Cocoa 5 on.

50.55 24

 

 

 

 

1. Cut bread in one-half inch cubes.
2. Make custard of eggs, milk, sugar,
5. Pour over bread and bake.

butter, and van]...

 

-13...

Cocoanut Tapioca

 

 

 

 

 

 

 

 

 

 

Measure or Total No. of

Ingredient 'fleight Cost Servings
Tapioca 4 cups
Milk 6 qts.
Sugar 6 cups
Salt 5 tsp.
Egg white 12
Cocoanut 6 cups
Vanilla 6 Tbsp.
Egg yolks 12

1.77 90
1. Heat milk in double boiler.
2. Add tapioca (minute) cook until clear.
5. Add beaten yolks, sugar and salt, cook five minutes.
4. Fold in beaten whites, cocoanut and vanilla.
Cornstarch Pudding
Measure or Total No. of

Ingredient Height Cost Servings
Milk lO qts.
Cornstarch 5 cups
Sugar 10 cups
Salt 2 Tbsp.
Eggs 8
vanilla 5 Tbsp.

50.68 60

 

 

 

 

1. Mix sugar and cornstarch in some cold milk, add to heated milk,
stir constantly, cook 20 minutes.
2. Add beaten egg yolks and salt, cook five minutes.

5. Remove from fire, fold in beaten whites.

 

 

-14..

Butterscotch Cornstarch Pudding

 

 

 

 

 

 

 

 

Measure or Total No. of

Ingredient “Weight Cost Servings
Milk 6 qts.
Cornstarch 9 oz.
Butter 1 1b.
Brown sugar 5 lbs.
Eggs 1 pt.
Salt 1 tsp.

$0.85 45

1. Reserve enough milk to moisten cornstarch.

 

 

 

 

 

 

 

 

2. Scald remainder of milk in steamer.
5. Melt sugar and butter. .
4. Moisten cornstarch with cold milk, add to scalded milk, add butter-
scotch mixture and cook till done.
5. Add slightly beaten eggs and cook three minutes.
Apple Betty
Measure or Total No. of'
Ingredient 'fieight Cost Servings
.Apples, pared and sliced. 6 qts.
Crumbs 1g- qts.
Sugar 1 qt.
Cinnamon 1 tsp.
Nutmeg é-tsp.
Gruit Juice 1 qt.
Lemon juice cup
Butter cup "
$0.46 40
1. Mix cinnamon, sugar, and nutmeg.

2.

5.
4.

Arrange ingredients in greased baking pan; layer of apples, then
layer of crumbs, sugar and spice mixture, etc.

Pour fruit Juice over top and dot with butter.
Bake in moderate oven.

" f .
“4:13. It;

2"

 

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USE ONLY

 

 

 

IGAN STATE UNIVERSITY LIBRARIES

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1293 O 15 1400

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