operational phase made meal planning difficult and often resulted in the preparation of excess quantities of food. Menus for each day were carefully planned and considerable effort was directed toward avoiding frequent repetitions of foods and stereotyped menus for each day of the week. The following are typical menus: Breakfast: Weekday Sunday Fruit juice or canned fruit Hot or cold cereal Fruit juice Fresh fruit Sweet rolls Coffee Ham and eggs Toast Coffee Soup Beef stew Boiled potatoes Green vegetables Bread and butter Cold drink Ice cream or ple Coffee Cold meats and cheese Potato salad Bread and butter Cold drink Pie Coffee Salad soup Sweet potatoes Green vegetables Bread and butter Pickles Ice cream, pie, or canned fruit and cake Roast turkey Cranberry sauce Dressing Mashed potatoes Green vegetables Bread and butter Hot cakes or French toast Lanch: Dinner: Baked ham Coffee Cold cereal Salad Pickles or olives Ice cream and cake Coffee LAUNDRY FACILITIES A laundry facility was operated at Parry Island by the Service Operations Division for personnel stationed at Parry, Japtan, Runit, Engebi, and Biijiri. Regular days for pick-up and delivery of laundry were es- tablished and the entire operation was on a scheduled basis. Prior to the operational period, it became evident that the laundry facilities at Parry as originally designed and installed would be inadequate. Therefore, increased laundry equipment (washers, extractors, driers, and pressers) was obtained and installed. With the completion of this added installation the facility was able to carry the load de- manded by the increased personnel, including TG-3,.2 MP detachments stationed on other islands, Table 16.5-5 shows laundry services rendered from July 1950 through May 1951. 16-28