Statistics of Dunster House Kitchen Reveal Size of Modern Undergraduate Appetites--Elaborate Machinery Utilized

It takes fifty cows to supply Dunster House with milk and at least 100 hens to keep the house dining room with eggs. 5,460 square inches of bread, 960 pieces of butter, 45 dozen hot rolls and great quantities of griddle cakes are consumed every day according to information given out by Edgar Sane, Dunster House steward.

'Hash, despised in most eating halls, attained surprising popularity the one time that it was served this Fall. Ice cream, particularly when accompanied by macaroons, is the most reliable best seller, while apple pudding wins the verdict over pie.

Chicken is the favorite meat with fricassee of lamb and stews of various ingredients running well up in the first ten. For every student at breakfast at least one piece of toast is consumed.

John Coogan the chef has been with the College 20 years. Of the modern equipment that he uses there are six special refrigerators, and a refrigerating plant that freezes 3750 pounds of ice in ten hours. In addition there are electric dishwashers, waffle irons, toasters, hydraulic elevators, steam plate warmers, salad and plate coolers, four gas ovens, automatic egg boilers, and a potato peeler. This saves time and also wastes only 1-10 of the potato, while hand peeling wastes 1-3. There are soup vats large enough to boil a good-sized man, a fool-proof food chopper and a special vegetable cooker.

The entire kitchen ceiling is perforated with ventilation holes, and in the floor drains are located to facilitate cleaning.