Hospital housekeeping

by Charlotte A. Aikens

CONVALESCENT DIETARY.

Beginning three or four days after temperature remains normal:

FIRST DAY.

• 6 a. m.—Equal parts of milk and strained oatmeal gruel.
• 8 a. m.—Egg-nog.
• 10 a. m.—Junket.
• Noon.—Milk toast, cup of tea.
• 2 p. m.—Cup of cocoa prepared with milk.
• 4 p. m.—Ice cream.
• 6 p. m.—Beef broth with well cooked rice.

SECOND DAY.

• 6 a. m.—Milk toast, cup of coffee.
• 8 a. m.—Malted milk.
• 10 a. m.—Buttermilk.
• Noon.—Chicken broth, crackers, orange sherbet.
• 2 p. m.—Cup of tea or cocoa.
• 4 p. m.—Lemon jelly.
• 6 p. m.—Steak, chewed but not swallowed, junket.

THIRD DAY.

• 6 a. m.—Farina with cream, coffee.
• 9 a. m.—Soft boiled egg, cracker.
• Noon.—Potato puree strained, scraped beef sandwich, tea.
• 3 p. m.—Ice cream.
• 6 p. m.—Milk toast, cocoa, orange jelly.

SUPPLIES FOR ONE HUNDRED PERSONS
FOR THIRTY DAYS.

Austin Flint gives the following estimate of food supplies for the New York State Hospital:

Meat, with bone, including fresh and salted fish
and poultry.Total	2,250 lbs.
Flour (may be partly substituted for by corn
meal and macaroni)	2,250 lbs.
Potatoes	2,250 lbs.
Milk	1,500 qts.
Eggs	250 doz.
Sugar	490 lbs.
Butter	430 lbs.
Cheese	215 lbs.
Rice	108 lbs.
Hominy	108 lbs.
Oatmeal	108 lbs.
Coffee	180 lbs.
Tea	26 lbs.