i THESIS Comparative Cost of Dishes For Schools and !nstitutions OF Moderate Means Marguerite A, Nolan 1 Mabel C, Severance 1902 T H FF S T. 85 EXPERIMENTS FOR DETERMINING THE CO.uPARATIVE COST OF DISERS SUITABLE FOR SCHOOLS ANN INSTITUTIONS OF HONDWRATH MEANS. BY, Marguerite A. Nolan Wee ett and abel C. Severance. Michigan Agricultural College. 19 0 2, yme >. ‘L ~l- Experiments for Determining the Co.xparative Cost of Dishes Suitable for Schools and Institutions of Moderate Means. The following experinents were done in the kitchen of the Women's Building at the Michigan Ag@iftultural College in the Winter term of 1902, Miss Belle C. Crowe being manazer and Mrs. Della Divine bei’:z cook of the Club. Tne average number of persons fed was 115. The hoard vas declared to have cost $1.70 per week, Waiting on table was unpaid service by tiie students. The paid staff for cooking averaged five and one third persons. The wiite bread was bought, and the laundry was done outside, The experses not borne by the Club were:~ rent, elec= tricity for griddles, steam for part of the cooking and heat- ing the steam table, ard not water, ~ Herewith is given a sample mem for one day, which fairly represents the bill of fare, 108318: an e 1 . . ? * @- wy e . tye - BREAKFAST. Vhneatlet. Creaiied Chiried Beef, 7wiebach,. Coffee, Cream, Cocoa. DINW ER, Roast Reef. Bread Stu: Ting. Brown Gravy. Gierkins,. Potrtoes, mashed. Creamed Cabbage, Steane? Fruit Pudding. Lemon Sauce, SUPP#H R, Scalloped Macaroni ard Cheese, Rolls, Spiced Apzule,. Granam Crackers, Bananas and Oranges. Milk, Tea, eens Prise of Cost of Total Exp. Wawe of Dish. Insare- insre- cost qdients,. Viecnts. of Aisn. Ll Farina(preakr.st Pood) £.65 per .085 6085 owt. a Vitos 1.32 97 .pKS..22 oe N ee 3 mNeawl Let 1.40 oe lt6 oe 16 4. Grew) ob vient 1.59 efl1E 2518 5 eareided wli.ont piseuit eli pxg. 1.05-¢ 1. G54 6G Potatons( boiled) .80 hu, 603 0608 7 " (iashed with 80 566 ) DuttTer a) A rilk) ) 2726 (putter) 204 ,10 ) (nil ) 1.50 cit, 206 +) 3 OMI Ch&orare cA age 10 iz. 40) white sauce 2379 ) 779 3 Corea. ad onions awwjons 2o0 iM, 4 sauce 4 10 Sausaze 09 5 36 36 Ll Shredded beef hee .14 1.216) Suire 346 ) L562 p POARSt pork ~ LO 3.75 3 Poast baef | edt be iSD 4.405 4 Parra vudeing vamrina “.65 ov. 076) dates 207 = 3G ) sugar 0005 ell ) 0422 i E Svoaned peach pues ine peacnes 259 can Flour Deed Ort t, rilils 1.50 7: RP. 23Pl 10 1.704 Ant. corsimed. on )\w 3 1/5 3 3/4 se 4 6 EO: VLE “A 2 — a © DIS: 00t6 2518 wit 1.054 2418 2648 039% J ‘ ae Parsons served, Cost per 100 rnersors, heniarks, 78 71 B81 73 82, 166 7 Nn o5 ay w ~ L09 309 054 40 ~74 ~ dQ 218 oO ©) 61 ef: 043 hou. Jl 7. db Teef in RoLled on e cereals ‘4 On tre range, a) 2- oc my (. eam e 3.72 pulk. eream at,. ‘3 - $ ben QQ? Vere Havwce, rance, te eee TatalL EXD e Hace of Nish, Price of Cost cf Gast Lng "O= ingre- ot aie nts aqients. aqjish. 16 = =Gream of rice Muaiins, rice St ar MAL1k 17 Suet wiising flour nilk soda set elisnice cinnamon nutneg DPrAAnGMuIDS Molasses ris citron raisins Ser cream ~alatine intlk coffee cream silcar La Oracsor pioccing SUZAT crackers i1k esos sarce vor cream milk Sane 29 RPread puiiing rmaagd LataAs aw-ar oI 8 See ya le e wl 1S 1 Rineverry ousecing NOlveperriies tlour D:11Lk NH vovder butter Scar 4 0O7 Lb, OF eed OF L650 cvwt, nee 0cwt. 1.50 295 2 OS Ae) 02D 208 if 004 ~40 7 2 LS o1). O55 e S321 Jj O Oowsn J e e Cl OD 04 O07 oO L550 fo # owt 7. VS e yy ae / ne "t. fi nu 1? e wt. wee” See” Se Oe ee Nee ee ee” ee” ee” Se Se” Se” ee eee ee” Ce” 6219) e LBL ) 25O74) ~944 14 2068 O13 ~hOG 2013 e031 G2 ~093 2059 2 L494 098 206 O78 20 209 0041 eosl 234 ~ 1,096 ~l65 2518 39 050 1.573 270 0763 ol& 1.70 00d 462 075 ~ 143 2983 olG 06 enn 1.615 Percois served, “r Ye Re: warYr IN S e + — 25 1/8, 13 7/32 20 9/16 29 16/16 42 1/2 4 Pfr 0337 oo75 0937 1.5321 L.Al4 7 236 Haied in yrs ey ys Q v Coli L109 Stec ced, a3. aw) 1, 14 1.18 PRecrod in oven, GG 1,59 Naked in oven, Me t- - . - -- ee ~— Fe on HXD, Name of Jhish. 0 oo Y to essert vier nuts candy warears cor cee SLLaAr eream “ te 23 Peach pie Pilour Lara SAaALt peaches SUSAP 24 iiinee pie lard flour salt mincemneat suzar cider 25 Rlueherry ple lard flour salt sugar plueberries 26 Macaroni toni. toes nacaroni Flow butter a7 Sealloved ovsters ovsters OPeakars outter 28 Raking povder bis vlour Oleomargarine rR. powder DiLk To7al cost Price of Cost of of ingredients. inc:redients, Gish 31 4 # P76 40 035 020 ene o1l4 e045 oO 25 1.531 OES ~ 10 . 10 4 Of0C%t. ~ 198 ~Li¥ .495 ~/Ocwt. 201 ~40 can ~675 2055 # 0275 1.654 ~ w ll¥ 266 2.20 cwt. 245 70 crt. 2002) 085 # 685 e955 ~069 eed it. .062 1.883 Jl 605 2.20cwte eal .70 .001 O55 ~254 ~l0 qt. .967 2.097 .o9 can 18 elO0 box ~60 nerd et, O19 . 80+ 225 1.049 . e Q 6,7 Lis gal. *0@/ o LeS ~20 56 0 e545 2.20 ant. 794 16,7 40 032 16 1.50 ovrt, — OR4 .878 ete — ——— - : hits e Soot PaPsans Saat rer Mpgicada, or served, LOG porsons, Reanarks, oe le / AVE on, _ eee 8 9/167" 1.551 83 1.90 43.97 1.401 86 1.60 2% £/8 LP3al 78 1.46 29" ~“ MO ™~™ -_ my) we 1.407 80 1.30 Se 1/2 4.09 100 4.57 17 11/16 .708 74 1.99 5 — EXD, 32 28 W am 2 ff Dish, (dinner) (suscer ) Butter (breakfast) (dinner) (sucper) MVriit (whole) Oranses oananas Friu.t( earned) plvearple veaches VALERrS Aunt Sa:‘antha'ts Sea ltines COCOA Shnocols:te Pickles (gherkins ) Price of a ingve- Tents. hm AZ, eu? can Cost of Ingre- dicents, N e N) M1 © e a ~ 0685 2&0 0625 L.27 80 I .d9 045 417Z.08AnN. 242 / 082, 07 0545 Total cost of Aish. 207 Anst. eansiried, ———e 2 -_ Na 7 / 8:45 és fe) “N ND AN a re —~N nM wm 07 ei WwW 13/16 3,5/16 ls qts. 4 1/2 qts. Jost of Ag wenen, Persans o2t5 203A 26285 ~50 O25 7207 1.103 0358 .201 ~152 682 TD 78 s/f 75 78 78 73 ON w OO 84 Vy5t eomwoad otic 4 ‘ ‘ er wk rs QO] a e 256 040 D213 1.40 40 ~6908 80 hore than nalfr of %1.e utter sGorved at din- ier vas orousnt pack on butier enips. -QOM USE ONLY TTT