Word: steward
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Dates: during 1890-1899
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Once a day, at dinner, soup is served those selected are usually clear soups, free from fats. The meats are usually roasts of beef, mutton, turkey and chicken. There are two or three vegetables chosen by the steward from a list which includes, besides all the plain varieties, cauliflower, carrots, spinach, egg-plant and oyster plant. Simple mean gravies, free from fat, and cream sauces are allowed, where formerly nothing o the kind was permitted. For dessern there are puddings of bread, tapioca, cornstarch, sago, custard, and a decidedly new addition in ice cream. This, however, is allowed only twice...
...yards dash. Leo Erdwurm L. S. S., C. E. Hutchinson '93, E. B. Hill '94, F. H. Bartlett '95, Louis Sayer '96, Chas Steward '96, S. M. Merrill '94, E. W. Pinkham...
...yards run. C. G. Hubbell '93, Philip Richardson '96, H. Emerson '96, Chas. Steward '96, H. C. Lakin, '94, John Corbin...
...hall shall be occupied by an association of officers and students constituted much as the Memorial Hall Dining Association is constituted, with a President and Directors elected from the Association by a general vote of its members; a Steward and an Auditor appointed by the Presidents and Fellows, but removable by the Directors; and a 'scheme' of government satisfactory to the Corporation...
...exceed the average prices charged at that Club during the academic years 1891-92, and 1892-93. I shall be possible, however, for a member ordering at any meal to order the "regular" breakfast, or lunch, or dinner, such "regular" meal being a selection of dishes made by the steward. The aggregate charge for a week of twenty-one "regular" meals shall not be less than $2.50 or more than $3.50. The sum of the prices of twenty-one such "regular" meals shall be determined by the Board of Directors from time to time, subject to the limits above named...