Image provided by: Texas A&M University
About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Nov. 14, 1974)
Page 10 THE BATTALION THURSDAY, NOVEMBER 14. 1974 Mike Jay in action against SMU (Photo by Glen Johnson) QB Jay ready at all times to guide the Aggie offense By ROBERT CESSNA Staff Sports Writer To win WWII the Lhiited States needed more than one good general to lead the troops. Football is similar, it also needs more than one general. At A&M the general leading the troops is David Walker. The backup general waiting for action is Mike Jay. Making sure that you stay men tally ready, is the toughest thing being a backup quarterback. Jay said. You can stay pretty much phys ically ready but the important as pect is mentally. Jay has to be as mentally prepared as Walker but he may never get into the game. Most backup men haven t had the experience of being the starter. Jay was in the Marine Corps before transferring to A&M. He was start ing quarterback for the Quantico Marines and guided them to an 8-4 record. He then transferred to A&M for his sophomore year where he started the first five games of the 1973 season, leading them to a 2-3 mark. Then Walker got the nod for TCU in 1973 and has been starting ever since. rfie demotion Had’fo liave 4 some kind of effect, but there is always the chance you can come back. “Being number two, you are not that far away, Jay said. Jay got his first chance for action in the 1974 season against SMU, Saturday. “Overall, I was pleased, 1 haven’t played in quite a while, he said. Under the conditions every thing went pretty well. It might be expected that there would be resentment between the quarterbacks. Not so Jay says. “We are good friends. We don’t sit down and talk about who is number one. Inside you think about it. Verbally you don’t communicate about it but we are both intelligent enough to know the situation. Jay said. When asked about his greatest as sets, “Intangibles are important as any, Jay said. When he goes into the game the team probably will be down in the score as well as in spirits. Leadership is an important part of any quarterback and Jay is no excep tion. “I have a lot of experience and have learned a lot. Jay said. “You have your opinion and othprs have theirs. Your standards are impor tant, but you are leading other peo ple, he continued. Jay, at 5 11 183 lbs., does not feel his size is a disadvantage to him in the offense. T have problems be cause once in a while a giant line man blocks your view, but there is always a lane open. Jay said. Jay talked about the offense and defense of A&M. “I had to play against them (the defense) in the spring. Jay said. They are one of the best defenses in A&M history, he said. "1 don’t see why they are not one of the top defenses in the country, ’’ Jay said. “They have unity and pride, they play with reckless aban don, are quick and hit. And they have a lot of great leaders. I don’t know what else you can say about them. Jay added some valid points when comparing the efforts of the offense versus the defense. “On defense you can make a mistake and still function. On offense one mistake can pin you down. Jay said. On offense if you miss a block, make one improperly, take a hand- off late or have a receiver hesitate, you end up with a loss or no gain. “On offense you have to have all people work together everytime,” Jay said. Jay is different from the usual col lege football player; he is married. Being married does not conflict with his playing football, he said. He doesn’t go from practice to a dorm, but goes home. "It eases things, ’ Jay said. “Mindy knows a lot about the game, she’s a good fan.’’ On Saturday David Walker will start his sixteenth game in a row. Mike Jay will have his spot on the sidelines watching and analyzing the Rice defense. He will be ready physically and mentally to guide the team, should the opportunity occur. Only Emory Bellard and fate will decide that. tlx; grapevine . 4 TEX AS AVE^aiL^GE STATION « 693 333S ■v-' - - c P *5~3 333S T WINE TASTING Saturdays 8 pm 5 wines and several cheeses 2 50 per person Bistro SANDWICHES—PLATES—WINE-BEER— IMPORTED CHEESE Open for Lunch: 10-9 Mon.-Thurs. 10-10 Fri.-Sat. Offer Expires January 1, 1975 •Tjy Located One Block North of Bank of A&M on Texas Ave. in old tJ*' Tasty-Freeze $ *>• OPEN MON THRU SAT 9:30-9:30 THURS., FRI., SAT. ^ ,. a/t/wi/A . .,1H SA VE $5 on... 11 “honeycomb” * SHORT WIG Our Reg. 19.88 “ 3 Days l Amazing wig stretches 4 ways to assure smooth fit. Skin-like top. Soft - aire modacrylic in natural 0 shades. Charge it. Save $4 on Our Reg. 19.88 “Cynthia 11” Wig 15.88 Save $10 on Our Reg. 29.88 “Bridget ” Wig 19.88 Save $7 on Our Reg. 26.88 “Something Speciar.’..19.88 Save $2 on Our Reg. 9.88 “Jill” Wig 7.88 Save $2 on Our Reg. 10.88 “Iris” Wiglet 8.88 Save $1 on Our Reg. 7.88 Human Hair Wiglet 6.88 Sold In Our Fashion Accessory Department 2700 South Texas Ave. X ’Tang, Colfee. Milk ’Grape. Apple. & Peach Jelly ’Ass t Dry Cereal •1 Fried Eggs Fried Ham and Sausage Patties Toast-Oleo SUNDAY BREAKFAST 2 Blueberry Hotcakes Fried Ham and Sausage Syrup ENTREES AND SOUPS •Roast Turkey Breast 2 oz. & Seconds ‘Cranberry Sauce | ‘Dressing (1) 3 oz & Seconds ‘Giblet Gravy Lasagna 4 oz & Seconds VEGETABLES AND FRUITS •Candied Sweet Potatoes (2) w/Orange Glaze Sauce Buttered White Shoepeg Corn •Whole Green Beans w/Ham Base DINNER SALADS. RELISHES. DRESSINGS ’Strawberry Jello w/Mimature Marshmallows Fruited Orange Jello w/Whipmate Star Whipped Grape Jello Parfait Fruit Salad Lettuce Wedges Cottage Cheese and Sexton Italian Tomatoes DESSERTS AND BREADS •Hot Roks-Otoo 'German Chocolate Cake •Oleo Peach Vanilla Parfa*! •IVfRAGlJ Dressing: 1000 Island. Bleu Cheese. Russian I"" Fruit: Tropical Fruit " 1 SUPPER | NO EVENING MEAL I •Coffee. Milk. Tang •Ass t. Dry Cereal Grape. Strawberry & Peach Jelly *1. Doughnuts PanFned Bacon Oloo ’2 French Toast Ham Syrup Grape, Apple & Peach Jelly Oleo MONDAY BREAKFAST 3 Continental Breaklast Doughnuts Coconut Rolls Nut Rolls Raismbread 4 Fried Eggs Scrambled Eggs Toast-Oleo Ham JU.C Mol Coco. Hoi 1 M ca, Sj, ■ ENTREES AND SOUPS ‘Beef Turnovers and Cream Gravy and Sec onds •Braised Beef and Gravy (4 oz.) & Seconds-(tresh) VEGETABLES AND FRUITS •Buttered Noodles Buttered Mixed Vegetables Ranch Style Barbecue Beans ^Canned) DINNER SALADS. RELISHES. DRESSINGS Whipped Strawberry Jello w/Cottage Cheese •Health Salad Egg and Green Onion Orange Jeliow/Pear Halves Tossed Green Salad Cottage Cheese and Sexton Italian Tomatoes DESSERTS AND BREADS 'Open Ice Cream Bar Coconut Cake 'Strawberry Cake •Bread Pineapple T apoca Partart MVEIUSfS iced Tea Hoi Tea, Const Mot Owe 1 l 7? p ^ °"~ G ’*^ 1 •Navy Bean Soup-Crackers •Pullman Ham Sandwich 'Grilled Cheese Sandwich •Potato Chips-Frito Chips Dressings French. Green Goddess. 'ODD Island •Relish Pickle Rehab Mustard. Salad Dressing. Catsup Fruit Diced Pears •Whole Wheal Rye and While Bread Lrt)»a. Pmh Lemon**, Fru.1 Punt* 1 Pineapple UrapsIruK Jug* | •Spaghetti w/Porcupme meatballs 2 ea & 1 Second Chicken Fnod Steak 3 oz No Seconds w/Cream Gravy Buttered Squash Harvard Beets ’Green Beans w/Ham Base SUPPER Lime Jello Jewels w/Star Lemon Jello w/Whipmale Star Carrot & Ratsm Salad Waldorf Salad •Tossed Salad Cottaqe Cheese and Sexton Italian Tomatoes Open ice Cream Bar •Cherry Strusei P*e Lemon Menngoe P*e •Gertie Toast Apncot Pie ’Oleo Whoped Grape Jeto Partart */V»*>mele Star Fruit Punch lead Tea. Mot Tea. Ccfe « 1 Chocolate Tanq Grape Om* Owu Jvace. Spnte, Cota Pmfc Lemon** Pineapple Grapskut Juce Uk Chxan and low Fat M* Sbisa Hall, Duncan Hall & Commons Meal Schedule Week Beginning November 17 Thru November 23 Master Menu No. 2 By PALI Staff S| ir ts must a an artic l football in genera story hr nany tradi jave a i ui progress leincurrin v caused r lied Sport «d its heac idited to tl ,s and pla [1 before t ine often following t random iver how •ning the [were plea national Fruit Dicod Poar* TUESDAY BREAKFAST ■Grapefruit Juice. Coffee. Milk •Ass f Dry Cereal Grape. Strawberry & Apricot Preserves •1 Hofcakos-Syrup-Oleo Link Sausage Cinnamon Rolls DINNER ENTREES AND SOUPS •Cantaloni (4 o* & Seconds) •Fresh Water Catfish w/Tartar Sa ea & 1 for Seconds) VEGETABLES AND FRUITS •French Fnod Potatoes lard Greens w/h Brown Beauty Beam SALADS RELISHES DRESSINGS Cheese & Pear Halves ry 2 layered Jeilo Carnfruit Salad ’meappie-Marshmatlow Cole Siaw 3reen Salad. Cottage Cheese ’Cottage C Lime-Chen Cm P.r Gn Mart** Cake Space Cake 'Bread O»eo Lemon Pudding (Partart) , Juice Sprite. Cola. iced Tea. Hot Tea Ccfe d I T ang Grape Drv«. Gr»r/1 rite. Cola. Pink l«ser«t I *Beef & Vegetable Soup-Crackers Ham Sail ‘ ’French Fned Potatoes Salad Sandwich Dressings French. Bleu Cheese. 1000 Island •Relishes Sweet Pickle sup. Salad Dressing Fruit. Pineapple Chunks P»ckie Relish Mustard Cal While Rye & Whole Wheat Bread ’Fried Chicken 1/4 oa No Seconds ’Cream Gravy Shrimp Creole (4oz.)Over Rice and Seconds ’Mashed Potatoes ’Wax Beans w/Ham Base Peas and Carrots Rica SUPPER Macaron. Salad Strawberry Whppod Je«o w/Marshmallow lop Banana Nut Salad ’Combination Salad. Cottage Cheese & Sex ton Italian Tomatoes Open Ice Cream Bar •Pear Cobbler Cak# « Rum Sauce Bunerecoic* Ch<> Coofc*es Hot RoasOieo Chocolate R>ce Pudding w Who Star Hamburgers-Buns Franks-Buns Chili Potato Chips-Frito Chips Relish Dressing Sliced Tomatoes Leaf Lettuce Fruit: Pmenoole Chunks •IcodTea 'M* Prut Punch.HoiT«ON I Hoi Chocolate. Tang. Grape On*.Go* I run Juice. Sprite. Cola. PinkUmonUe I " P me apple • Grapefruit Juica. ChoeoWn | Low Fat M4k Pineapple Juice. Milk. Coffee •Ass t. Dry Cereal ’Grape. Apples Strawberry Jol *1. Cream ol Wheat Apple Strudel Roll Hash Brown Potatoes Grilled Ham Toast-Oloo WEDNESDAY BREAKFAST 3. Continental Breakfast Doughnuts Apple Strudel Rolls Strawberry RoMs Raisin Bread Scrambled Eggs Fried Eggs Mol Cakes Syrup Toast Ooo Tang Grapefruit Juice. PmtippkW I Grape Dnnk. Hot Cocoa. Hoi Taa.Cott.St* I ENTREES AND SOUPS VEGETABLES AND FRUITS •Beef & Vegetable Stew 6 oz & 3 oz Sec ’Corn Sausage Dogs w/Mustard Chili 1 t •Broccoli Chopped (2) Hash Brown Potatoes •Pinto Beans w/Dry Sa — DINNER SALADS. RELISHES. DRESSINGS Yum Yum Salad 'Beet & Onion Salad Fruit Cocktail Cups Waldorf Salad 0CSSERTS AND BREADS •Open Ice Cream Bar Strawberry Cobbler •Asa I Cookies 'Bread Tapioca w/Pineapple Chunk Topping •Beef & Noodle Soup •Roast Beef Sandwich •Grilled Cheese Sandwich Crackers Pimento Cheese Spread •Potato Chips-Fnfo Chips Dressings French. Bleu Cheese. Russia •Relishes Mustard. Catsup. Salad Dross Fruit Peach Chunks •iced Tea Hot Tea CoWat HotOowi I Tang Grape Dnnk Grip*** I Cola. ’Pink Lemonada. F'«'l ^ | Pme.«ppirv Grapefruit Ju«C« ’French Fried Potatoes ’Whole Kernel Yellow Corn Buttered Cut Green Beans w/Ham Base SUPPER Whipped Raspberry Jeliow/Whipped-Mate Star Fruited Rice Salad ’Lemon Jello w/Mmature Marshmallows •Lettuce. Apple & Celery Salad Green Salad. Cottage Cheese and Italian To- French Apple Pm ’Orange Cream Pie v Ice Cream ’Pineapple Cream Pie w/Graham Crust w/Graham Crust Dressings French. 1000 Island. ‘Salad Dres sing. Catsup Fruit Peach Chunks •iced Tea Milk ^m.l Punch. He*/*!* I Chocolate CoPee Tang I ru.t Ju.ce Spnte CoU | Pir.oapp«e Grapetru.tJu.ce OaC0l*li» • Fat Milk -Chocolate M'lk •Hoi Rolls THURSDAY BREAKFAST ’Tang. Coffee. Milk ‘Ass'l. Dry Cereal •Grape. Apple & Strawberry Jelly ‘Toast-Oleo Slewed Prunes Scrambled Eggs Hash Brown Potato Hot Biscuits Sausage Patties Doughnuts Continental Breakfast Doughnuts Cinnamon Rolls Brown Sugar Nut Rolls Raism Bread White Bread Fried Eggs Toast-Oloo Bacon Hotcakes Syrup ju.ee Hot Tea. Hot Cocoa Cok» »* ENTREES AND SOUPS ‘Bratwurst-Mustard 1 ea & Seconds 'Barbecue Beef on Bun (Fresh) 4 oz. • Seconds VEGETABLES AND FRUITS •Ranch Style Beans 'Sauerkraut •Tater Tots DINNER SALADS. RELISHES. DRESSINGS Whipped Lime Jello w/Star Stuffed Celery and Radish ‘ •Fruit Salad Orange and Carrol Salad Green Salad. Cottage Ch. Tomatoes Salad ieese and Italia DESSERTS AND BREADS ‘Open Ice Cream Bar 'Chocolate Brownies •Bread Oleo 'Buns Golden Glow Teaser Parfait •Chicken Rice Soup ‘Chicken Salad Sandwict "Potato Chips-Frito Chips BEVERAUts •Pink Lemonade Grape P*** I •R eh she 5 p®^' ^ ine 9 ar & 0il - ’000 Island Salad Dressing 5 US ' aIsup - Fruit Mixed Fruit •Rye. White & Whole Wheat Bread Pineapple-Grapefruit Jmce 'Salisbury Steak w/Mushroom Gravy & Sec onds Enchiladas w/Chili & Cheese 2 ea & 1 Sec- ‘Spinach Green Lima Beans With Ham Chunks 'Snowflake Rice SUPPER Mexican Salad 'Tropical Ambrosia Salad Three Bean Salad Pineapple Snooky Salad Lemon Jello w/Fruil Cocktail Lettuce Wedges. Cottage Cheese and Italian Toamtoes Open Ice Cream Ba Cherry Fruit Parfait Lady Baltimore Caki •Red Velvet Cake Hamburger-Buns Chili Frito Chips-Potnto Chips R= s pa r ,7sr.r 8 ,a f .s."p u i'i Dressing Sliced Tomatoes Lettuce Wedges Fruit: Mixed Fruit Hamburger B Hot Dog Bun: ‘Tang, Coffee. Milk 'Ass t Dry Cereal •Fresh Fruit •Apricot Jelly Cherry Strudel Rolls Pan Fried Bacon Scrambled Eggs Toast-Oleo FRIDAY BREAKFAST Continenti Doughnut! Chei Peai lughnuts lerry Strud. i Rolls & Rau Scrambled Eggs Fried Eggs Toast-Oleo French Toast Syrup Ham Grapefruit Juice, f Dnnk Hot Tea. Cok. ENTREES AND SOUPS ‘Stuffed Flounder 1 ea & Seconds 'Tartar Sauce ‘Beet Baron w/Mushroom Sauce ‘ Seconds (Fresh) VEGETABLES AND FRUITS ‘Macaroni & Cheese •Buttered Peas w/Gran. Onions Steamed Rice Zucchini Squasl |uash & Tomatoes DINNER UnU W »S HtSDRES, "" 1S pfZV n % 0 a Z SIIMPe ’ ches Orange Jello (2 Layered) Green Sa'ad. Collage Cheese A Italian To- DESSERTS AND BREADS Open Ice Cream Bar Lemon Cake ’Cherry Cake Coconut Pudding Parfait ’Bread-Oleo •Beet & Rice Soup ’Com Beef Sandwich •Grilled Cheese Sandwich *Tuna Salad Sandwich •Potato Chips-Frito Chips Fruit: Tropical Fruit Fink Lemonade. Ru't Grapefruit Juice •Rye.Whoie Wheat. White Bread •Barbecue Quarter Spring Chicken No Seco Burritos w/Chili & Cheese & Seconds Hamburgers-Buns 2 ea. No. Seconds ’French Fried Potatoes ’Green Beans Southern £ Spiced Beets SUPPER Carrol. Celery. Radrsh Slices Raspberry Jello w/Pears Lemon Jello Jewels / Fruited Rice Sala* Vegetable Salad 'Tossed Salad. Ci Cottage Cheese & Italian To- Open Ice Cream Bar ChoccHate Cream P.e w/Graham Crus ’Ole^ Cream Pie W/Grah a m Crust ’Dutch Apple Pie ’Dinner Rolls Franks-Buns 1 ea. w/Seconds French Fried Potatoes Cheese 98 French - Green Goddess. Bleu Ca^Tsai^et -' MUS,a ' d ' ° n '°" s ' Sliced Tomatoes Leaf Lettuce Fruit: Tropical ’Tang. Coffee. Milk ’Ass t. Dry Cereal ’Apple. Grape. Apricot Jelly Scrambled Eggs Fried Ham Toast-Oleo SATURDAY BREAKFAST Scrambled Eggs Fried Eggs Toast-Oleo Bacon ENTREES AND SOUPS ’Breaded Beef Cutlel Brown Gravy and t Seconds Frito Pie 4 oz. & Seconds VEGETABLES AND FRUITS ’Snowflake Mashed Potatoes •Buttered Carrots Hot Spiced Apple Slices DINNER . DRESSINGS SALADS. RELISHES. DR •Deviled Egg & Green Onion Lime Jellow/Sliced Peaches p ear g, a,ves W/ Grated Cheese ma^L Salad ' Co,,a 9 e Cheese and Italian To- ^ DESSERTS Open Ice Cream Bar Blueberry Cobbler DESSERTS AND BREADS 'Brea ’Butti lerscotch Pudding Parfait Sprite, Cola Bite Size Battered Fish 5 ea. & Seconds 3 ea Pan Fried Liver & Onions & Seconds Brown Gravy Scalloped Corn Hash Brown Potatoes Green Peas w/Gran. Onion Dressings: 1000 Island, French, Vinegar s oil ~ SUPPER Macaroni Salad Strawberry-Orange Jello Jewels Lemon Jello w/Fruit Cocktail Tad' 6 g e,ery & Pinea PP , e Salad Green Salad. Cottage Cheese Italian To- Ice Cream •Peach Short Ce Hot Rolls-Oleo Fruit Float Parfa •Hamburger 1 ea. (Duncan only) •Cheeseburger 1 ea (Duncan onl} ’French Fried Potatoes (Duncan only) R7,S SSa ' MDre “ in « F ''“' c >—"9- •L.rc e e S Lr ,aR “ ShMUS ' a ' dCa '-P 'Sliced Tomato* ’Salad Dressing ’Hamburger Buns '' ■— Lemonade Low-fat Milk ■All items served at Sbisa and Commons. ’Items served at Duncan Hall. Breakfast 1 'Salad Dressing ’Diced Onions ■nd2|A«rvod in opposite wings of Duncan Man Du „ lo|) , mittd „ ls ^ ^ ^ ^ „ ,