Page 9
ried Eggs
Hot Cakes - Syrup
Toaat - Oleo
♦Broccoli Chopped
Hash Brown Potatoes
f Pinto Beans w/Dry Salt
Dinner
SALADS, RELISHES. DRESSINGS DESSERTS AND BREADS
Dnion Salad ♦Open Ice Cre:
(j U ps *Ass’t. Cookies
♦Bread
s Grape Jello Yello\
• Green Salad, Cottage Cheese, ^TapiOC
•Beet & Onion Sa!
Fruit Cocktail Ct
Waldorf Salad
Layered Strawberry & Grape
•n Salad, Cottage Cheese,
nd Sexton Italian Tomatoes
jam Bar
ss
r Pineapple
•a w/Pineapple Chunk Topping
Tang, Grapefruit Juice, Pineapple Juice,
Grape Drink, Hot Cocoa, Hot Tea, Coke,
BEVERAGES
♦Iced Tea, Hot Tea, Coffee, Hot Chocolt
Tang, Grape Drink, Grapefruit Juice,
Sprite, Cola, •Pink Lemonade, Fruit
Punch, Pineapple-Grapefruit Jui--'
‘Beef & Noodle Soup
'Koast Beef Sandwich
‘Grilled Cheese Sandwich
Crackers
Pimento Cheese Spread
•Potato Chips - Frito Chips
Dressings: French, Bleu Cheese, Russia
♦Relishes: Mustard, Catsup, Salad Dressin
Fruit: Peach Chunks
tn*Whole Wheat & White Bread
uwrsrtrr '" ,o SS”-
Cut Green Beans w/Ham Base Fruited Rice Salad Hot Rolls
Lemon Jello w/Miniature Marshmallows *01eo
•Lettuce, Apple & Celery Salad
Green Salad, Cottage Cheese
and Italian Tomatoes
•Iced Tea, Milk. Fruit Punch, Hot Tea, Hot
Chocolate, Coffee, Tang, Grape Drink,
Dressings: French, 1,000 Island,
•Salad Dressing
Catsup
Fruit: Peach Chunks
THURSDAY
‘Tang, Coffee, Milk
'Ass’t. Dry Cereal
‘Grape, Apple & Strawberry Jelly
'Toast - Oleo
Stewed Prunes
Scrambled Eggs
Hash Brown Pota
Hot Biscuits
Sausage Patties
Snick
Baco
Continental Brea
Doughnuts
Cinnamon Rolls
Nut Rolls
Raisin Bread
White Bread
Fried Eggs
Toast - Oleo
Bacon
Hotcakes
Syrup
ENTREES AND SOUPS VEGETABLES AND FRUITS
‘Bratwurst - Mustard 1 ea. & Seconds *Mixed Vegetables Buttered
‘Barbecue Beef on Bun * Boiled Cabbage
•Tater Tots
Dinner
SALADS, RELISHES. DRESSINGS
Whipped Lime Jello w/Star
Stuffed Celery and Radish Salad
DESSERTS AND BREADS
♦Fruit Salad
Orange and Carrot Salad
Green Salad, Cottage Cheese
and Italian Tomatoes
Open Ice Cream Bar
•Chocolate Brownies
Bn
•Bui
tocoia
ead -
Grapefruit Juice, Pineapple Juice, Grap
Juice, Hot Tea, Hot Cocoa, Coke, Sprite
BEVERAGES
•Pink Lemonade, Grape Punch, Iced Te
Hot Tea, Hot Chocolate, Coffee, Tang,
Grape Drink, Grapefruit Juice, Sprite,
Cola, Pineapple-Grapefruit Juice
•Pull
Pullman Ham
Grilled Cheese San
Chicken Rice Soup
•Potato Chips - Frito Chips
Dressings: French, Vinegar & Oil, •Rye, White & Whole Wheat Bread
1,000 Island
Relishes: Pickle Relish, Mustard, Catsup,
Salad Dressing
Fruit: Mixed Fruit
ON'S
>GE
29
I Lasagna
I ‘Knchilades with Chili & Cheese
2 ea. & 1 Seconds
Hamburger
Hamburger
Pranks
Brussel Sprouts
White Lima Beans with Ham Chunks
•Steamed Rice
Supper
Mexican Salad
Ambrosia Salad
Three Bean Salad
Pineapple Snooky Salad
Lemon Jello w/Fruit Cocktail
•Lettuce Wedges, Cottage Chee
and Italian Tomatoes
Open Ice Cream Bar
Cherry Fruit Parfait
♦Apple Crisp
•Bread - Oleo
Dinner Rolls
Frito Chips - Potato Chips
Dressings: •Green Goddess, French,
mgs:
ssian
(hes: Pickle !
Salad Dressing
Sliced Tomatoes
Lettuce Wedges
Fruit: Mixed Fruit
Hamburger
Hot Dog Bu
•Iced Tea, •Milk, Hot Tea, Hot Chocolate,
Tang, Grape Drink, Grapefruit Juice,
Sprite, Cola, Pink Lemonade, Pineapple-
Grapefruit Juice, Chocolate Milk, and
Low Fat Milk
FRIDAY
•Tang, Coffee, Milk
*Wt. Dry Cereal
‘Fresh Fruit
'Apricot, Grape & Strawberry Preserves
'1. Apple Strudel Rolls
Pan Fried Bacon
Scrambled Eggs
Ham
Toast - Oleo
3. Continental Breakfast
Doughnuts
Apple Strudel Rolls
Peach Rolls
White & Raisin Bread
Scrambled Eggs
Fried Eggs
Toast - Oleo
French Toast
Syrup
Ham
ENTREES AND SOUPS
:uffed Flounder 1 ea. & Seconds
‘Tartar Sauce
‘Beef Baron w/Mushroom Sauce
4-0t. & Seconds
VEGETABLES AND FRUITS
•Macaroni & Cheese
•Buttered Peas w/Gran. Onions
Steamed Rice
Zucchini Squash & Tomatoes
Dinner
SALADS, RELISHES. DRESSINGS DESSERTS AND BREADS
Under-the-Sea Salad Open Ice Cream Bar
•Cherry Jello w/Sliced Peaches Cookies
Perfection Salad ’Coconut Pudding
Orange Jello (2 Layered ’Bread
Green Salad, Cottage Cheese
and Italian Tomatoes
•Potato Chips - Frito Chips
Russian
♦Relishes: Pickle Relish, Mustard, Catsup,
Salad Dressing
Fruit: Tropical Fruit
Grapefruit Juice, Pineapple Juice, 1
Drink, Hot Tea, Coke, Sprite, Hot
Chocolate
BEVERAGES
Dressings: French, *Vinegar & Oil, *Rye, Whole Wheat, White Bread
ssian
•Barbecue Quarter Spring C
Burrito w/Chili & Cheese
Hamburgers 2 ea. No seco
Franks 1 ea. w/Seconds
Chili
Supper
/Pears
•French Fried Potatoes Raspberry Jello w/1
•Green Beans Southern Style Lemon Jello Jewels
Spiced Beets , Fruited Rice Salad
Vegetable Salad
♦Tossed Salad, Cottage
and Italian Tomatc
Open Ice Cream Bar
♦Chocolate Pie
•Oleo
•Dinner Rolls
Chocolate Milk & Low Fat Mil
French Fried Potatoes
•ssings: ’French, Green Goddess,
Bleu Cheese
Relishes: Pickle Relish, Mustard, Die
Onions, Catsup, Salad Dressings
Sliced Tomatoes
Hamburger E
Hot Dog Bun
Sliced
Leaf Lettuce
Fruit: Tropical Fruit
E Ml
'Tang, Coffee, Milk
'Ass’t. Dry Cereal
•Apple, Grape, Apricot Jelly
*1. Scrambled Eggs
Fried Ham
Toast - Oleo
ENTREES AND SOUPS
'Breaded Beef Cutlet
Brown Gravy No Seconds
hicken Pan Loaf 4-Oz. & Sec
Apple
Bacon
Strudel Rolls
SATURDAY
Breakfast
3. Scrambled Eggs
Fried Eggs
Toast - Oleo
Bacon
Grapefruit Juice, Pineapple Juice, Grape
Drink, Hot Cocoa,, Hot Tea, Coke, Sprite
VEGETABLES AND FRUITS
Dinner
SALADS, RELISHES, DRESSINGS DESSERTS AND BREADS
Cream Bar
Lime Jello w/Sliced Peaches Open Ice Cre
Pear Halves w/Grated Cheese ’Apple Squan
Fruit Slaw ’Bread - Oleo
•Green Salad, Cottage Cheese
and Italian Tomatoes
BEVERAGES
essings: *1,000
Vinegar & Oil
Island, French,
Bite Size Battered Fish 5 ea.
& Seconds 3 c
Pan Fried 1
Brown Gra
3 ea.
i Fried Liver & Onions
ravy
Supper
Strawberry-Orange Jello Jewels Ice Cream
atoes Lemon Jello w/Fruit Cocktail ♦ Banana Cake
ranulated Onion Apple, Celery & Pineapple Salad Hot Rolls - Oleo
Tartar Sauce
Green Salad, Cottage Cheese
and Italian Tomatoes
and Low Fat Mil
l
'Hamburger 1 ea. (Duncan Only) ’French Fried Potatoes (Duncan Only) Dressings: Salad Dressing, French ♦Hamburger Buns
'Cheeseburger 1 ea. (Duncan Only) Dressing, Russian
•Relishes: Pickle Relish, Mustard, Catsup
•Lettuce Leaf
ettuc*
•Sliced Tomatoes
•Salad Dressing
•Diced Onions
H ’Items served at Duncan Hall. Breakfast 1 and 2 served in opposite wings of Duncan.
THIS MENU IS SUBJECT TO CHANGE WITHOUT NOTICE
DUE TO POSSIBLE FOOD SHORTAGE FROM SUPPLIERS.
THE BATTALION
WEDNESDAY, MARCH 27, 1974
Women’s athletics has
money, publicity woes
By STEPHEN C GRAY
The old phrase, “Money doesn’t grow on trees,” is
familiar to participants in women’s athletics at A&M.
The lack of funding for the women’s athletics program
hasn’t caused much concern—except to those who partici
pate. And the situation doesn’t seem to be getting much
better.
Kay Don, coach for the women’s basketball team, said
part of the problem is that many people do not know
enough about the program. She is presently initiating much
of the effort to raise money for it.
“A lot of people don’t understand that women do
have an organized association much like the Southwest
Conference. But we are not affiliated with the conference,”
Don said.
In January conference officials decided to allow
women to participate in SWC athletics. Don said the
decision has not had any impact on A&M’s current
women’s athletic program.
“The organization we are affihated with is the Texas
Intercollegiate Athletics for Women (TIAW). This state
organization has been in existence for the past 10 years, so
we have been active long before that decision was made.
Because of lack of publicity and knowledge by the
public they are not aware of the fact that we have had an
organization and were participating with other schools for
some time,” she said.
The graduate from Southwest Texas State University
volunteered as coach for the women’s basketball team. She
led the team to an 8-12 season before losing two out of
three games in the regional division. Don has been a health
and physical education instructor at A&M for two years
and has just started working on her doctorate.
“This year we received $200 from the book store fund
and we also got $400 from the book store’s contingency
fund. Dr. Koldus helped us out on that,” she said. Koldus is
the vice president for student services.
“We decided we definitely needed more money so we
started looking for other sources,” Don said. “Some of the
girls did go see President Williams who turned the matter
over to Dr. Koldus. They finally ended up giving us $3,500,
half of which will go to the girls’ swim team.”
The rest of the program’s budget is supplemented by
fund-raising projects. The girls have been trying to raise
money to help pay for uniforms and equipment.
“In the past two years the teams have done real well
considering all the handicaps they’ve had and I think in two
or three years we’ll have even better teams,” Don said.
Dr. Mildred Little, associate professor of health and
physical education, said she believes part of the funding
problems could be solved if the events were more publi
cized. But she also said publicity is the responsibility of
those in charge of the program.
“Consequently, win or lose, we just have never tended
to go back into our offices, get on the phone and call the
local paper. And it hurt us in the long run. We realize this,”
Dr. Little said.
“Right now, we’re trying real hard to keep a local
bulletin board outside my office because I think we’re
being neghgent in informing the participants in the
program,” she said.
Dr. Little pointed out that some steps are being taken
to inform the entire university of women’s athletic events.
“We met some time ago with members of the athletic
council, including Dr. Charles Samson and Marvin Tate.
They said they’d be glad to cooperate and that we women
could work with Spec Gammon and Jim Butler on releases.
But I’m not sure how this is going,” said Dr. Little. Tate is
the associate athletic director. Gammon is the sports
information director and Butler is his assistant.
“I feel we’re not communicating with the people who
can help us financially. We’re not getting anywhere near the
amount of support that we need. Almost all of the time the
girls are washing cars, baking cookies, selling things and
buying our own uniforms. Scrounging up enough money
for our meals, too. And gasoline’s a problem.
“We’re convinced the money is here. We feel it should
be allocated for this program because it’s important,” she
said.
Dr. Little said that another problem may be that too
many people are comparing the women’s program to the
men’s athletics.
“We’re not worried about the Southwest Conference.
We don’t want to be in the Southwest Conference because
we have our own conference,” she said. Dr. Little referred
to TIAW.
“We don’t want to lose our identity,” she said.
How do the men feel about the women’s athletic
program?
Dennis Corrington, director of intramurals, has been at
A&M since September. Corrington is a graduate of Morning-
side College in Sioux City, Iowa. He said some schools
differ on whether or not to combine men’s and women’s
athletics into a single department or to separate them.
“I was in Austin during spring break and a lot of
things have been happening at the University of Texas. The
athletic council made a recommendation to form a separate
athletic department for women and it sounded like a pretty
good deal,” Corrington said.
The native of Quimby, Iowa said he grew up with
women’s athletics, particularly in high school. He has not
coached a women’s team, however. He said the SWC’s
decision on women’s athletics has not affected the program
on campus.
Judo club
promotes 5
Five women of the women’s
Judo Club received promotions
last week to the rank of Orange
Belt, fifth degree mqdansha (no
vice). They are Elsa Aniya, Mar
garet Kruppa, Shelli Blackwell,
Susan Stroud and Brenda Goats.
The five promoted advanced
from the degree of yellow belt.
They have been participating in
judo in this club sinc e September,
1973.
All five passed a tough exam
ination of various techniques.
In addition to regular Thurs
day practices, 7:30 to 9:00 p.m.
in G. Rollie White, these girls
instruct a children’s program.
The promotions w ere made by
Gibbs Dibrell, a third degree
black belt and instructor of the
A&M Women’s Judo Club.
Open 11:00 a. m. til 10:00 p. m. 7 days a week
Everyday Aggie Special $1.45
Includes 3 enchiladas, refried beans, 1 taco, Spanish rice, chili con
quezo, tostadas, cheese dip, ice tea or coffee.
Lunch Specials: Good Mon. thru Fri. $1.09
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