= Abdominal cramps
fresh food items were delivered to the cooking area the
morning of May 22. The menu consisted of
= Omelets. Grade A eggs from a local farm were beaten, mixed
with pasteurized milk, salt, pepper, and diced onions. The
egg batter was sautéed in small batches and served
from warming trays heated by alcohol burners.
= Bacon. Bacon was purchased from a meat whole seller. The
bacon was fried on a large griddle and served from warming
= Fruit salad. Fresh apples, banana, and oranges were cut-up
and mixed with commercially canned peaches and pears.
= Pastries. Muffins and other breads were purchased from
a bakery and served with butter.