At the Faculty dinner of the Harvard Engineering School last night, over 225 men thronged into the Gordon McKay Engineering Laboratory to partake of sausage and eggs, cooked on stores made by the students themselves.
The dinner was accompanied by printed menus which gave a very technical note to the feast. Among the dishes listed were fresh killed boilers, string polygons, and a new sort of pie, 3.1416 The most unique part of the dinner was that it was served on Marks and Davis steam tables, according to the menu.
The cooking was done by five students who were judged superior to any of the professional culinary experts on the Square.
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"TO WEIGH AND CONSIDER"
