= 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
= Fruit salad. Fresh apples, banana, and oranges were
cut-up and mixed with commercially canned peaches and
= Pastries. Muffins and other breads were purchased
from a bakery and served with butter.