CHAPTER IV, SECTION 1 DINNER LUNCH BREAKFAST Friday Philadelphia Clam Chowder Grated Cabbage and Green Hot Cream of Wheat with Milk Pepper Salad Sliced Choice Bacon Fried Deep Sea Scallops Country Fried Eggs Sauce Tartar Toast with Jam Baked Beef and Macaroni Butter Horns Spanish Style Hot Coffee Fresh Steamed Cauliflower Chilled Welch Grape Juice 1/2 Arizona Grapefruit Fresh Milk in Butter Vienna Bread Chilled Bartlett Pears Hot Coffee Berry Punch Shrimp Cocktail with Lemon Baked Sugar Cured Ham with Raisin Sauce Mashed Sweet Potatoes with Grated Pineapple New Green Peas White Bread Angel Food Cake Assorted Ice Cream Hot Coffee Hot Tea Saturday Chilled Vegetable V-8 Juice Fresh Oranges Hot Oatmeal with Milk Grilled Little Pig Sausages Hot Cakes with Maple Syrup Toast with Jelly Cake Donuts Hot Coffee Fresh Milk Cream of Chicken Soup, Princess Relish Dish with Celery, Olives and Hot Peppers Tuna Fish and Egg with Diced Broiled Sirloin Steaks Celery Sauce Bordelaise Brown Beef Stew with Young Vegetables Saute Onions French Fried Potatoes Kernel Corn Saute Parisian Potatoes Green Cut Beans Custard Rum Pie Rye Bread Butter Crust Rolls Strawberry Shortcake Hot Coffee Hot Tea Hot Coffee Iced Tea Sunday Chilled Orange Juice Fresh Northern Apples Assorted Dry Cereal with Milk Grilled Smoked Ham Baked Pork and Beans Fried Eggs Hashed Brown Potatoes Toast with Preserves Hot Coffee Fresh Milk French Onion Soup aux Grautin Fruit Salad Roast Northern Turkey Mixed Chilled Relish Dish Baked Pork and Beans with Grilled Frankfurters Hot Mustard Sauce Chop Suey Vegetables White Bread Chilled Bing Cherries Hot Coffee Berry Punch Savory Dressing - Giblet Gravy - Cranberry Sauce Whipped Potatoes Creamed Whole Onions Whole Wheat Bread Silver Cake Vanilla Ice Cream with Chocolate Topping Hot Coffee Hot Tea Monthly r uisitions for food were prepared 90 days in advance of requirements to provide maximum reliability in shipping forecasts. The needs were estimated on a basis of manpowerforecasts, “usage factors”, and “proposed” menus. The “usage factor’ (i.e., the quantity of a certain item to feed 100 men for one month) had been developed from experience over three years with each class of food. Ordering of food supplies was based on maintaining a minimum of a 60-day supply of dry stores, and a 30-day supply of frozen foods on hand at all times. Chill stores, which were subject to spoilage after three or four weeks storage, were ordered onl to cover the periods between reefer vessel arrivals. The main difficulty with food receipts was the spoilage that took place enroute in certain fresh items such as lettuce, tomatoes, and celery. Page 4-10 As these items constitute the main ingredients for most salads and are important dietetically, it was always necessary to maintain substitutes for them. The original concept for OPERATION CASTLE contemplated the use of the Elmer camp at Eniwetok as the main base of food supply for all camps. As the program expanded, the need for direct shipments of cold storage items from the Zone of Interior to both Bikini and Eniwetok Atolls became evident and ordering was changed to this basis. The subsistence orders for the months of September 1953 thru February 1954 were placed so that cold storage provisions were off-loaded from the reefer ships both at Elmer and Tare. From these camps, the