CHAPTER VII—The Purchase and Care of Food

Supplies; Judging Food Values; Bread; Milk; Care of Milk; Cheese; Eggs; Economy and Care; Meat; Beef; Veal and Mutton; Chickens; Fish; Pork; Butter; Fresh Vegetables; Approximate Estimate of Quantities of Food for a Twenty-five Bed, a Fifty-Bed and a One Hundred-Bed Hospital 71-87

Cooking; Classes of Diets; Broths; Soups; Cooking Meats; Cooking Vegetables; Time of Meals 88-97

Food; Tray Setting; Bills of Fare; Dishes; Hints on Serving 98-110

Hundred Persons for Thirty Days; Menus for Nitrogenous Diet 110-119

Disease; Sanitary Kitchens; Pure Food; Filters and Water; Air; Cleanliness; Flies; Garbage; Garbage Crematories 120-131

Servants; Contracts; Merit System; Schedule of Work; Rules; Servants’ Dining Rooms; Sleeping Rooms; Attire; Housekeeper’s Relation to Servants 132-143