Butter is perhaps the most digestible of all animal fats, and the most delicately flavored. So many substitutes for the genuine article are now on the market that it needs to be selected with great care. Fat being one of the elements of food depended on for the production of heat and energy in the body, butter has a place of some importance in the average invalid’s diet. For use on the tables and trays, a good quality should be procured and a cheaper grade secured for use in cooking.

Potatoes, the most important of all vegetables for table use, should be purchased in quantity in the fall when the price is lowest and stored in a cool, dark, dry place.

Fresh Vegetables

Green vegetables will, of course, be secured as needed. When fresh there is a crispness about them that is not found in those picked longer. Lack of crispness usually means lack of flavor. All vegetables will be improved by soaking in cold water before being cooked.

Cereals, sugar, and in fact the whole list of dry food products, and canned goods, are a matter of much less anxiety to the hospital housekeeper than the perishable commodities. On general principles, buying in sufficient quantity to secure wholesale rates is the only sensible method. But, as has been previously remarked, the construction of the hospital modifies all plans for housekeeping. Lack of storage facilities make it impossible for many housekeepers to buy wisely or economically. Mistaken ideas of economy in construction often mean increased and unnecessary expense as long as the hospital exists. Where economical housekeeping is expected, arrangements should be made in every hospital for sufficient cold storage facilities, at least for the storing of meats, which usually form the largest item in the monthly accounts.

Approximate Estimate of Quantities of Food for a
25-bed Hospital, a 50-bed Hospital and a
Hospital of 100 Beds.

This is taken from a month’s experience with the average
number of acute cases and convalescents in a hospital
with an active surgical service.

BREAKFAST.

Hospital of
25 Beds		Hospital of
50 Beds		Hospital of
100 Beds
Beefsteak, Round5 lbs. 8 lbs.15 lbs
”Porterhouse8 lbs.10 lbs.20 lbs.
Eggs2 doz. 4¼ doz. 8 doz.
Cereal, Cooked fresh5 qts.10 qts.20 qts.
 ”  Prepared1 pkg. 2 pkgs. 4 pkgs.
Bread for toast, 1 lb. l’ves4 loaves 8 loaves 2 doz. l.
” (plain) in addition2 loaves 4 loaves 1 doz. l.
Butter1½ lbs. 2½ lbs. 5 lbs.
Cream (for priv’te pat’ts).1½ pts.3 pts.2 qts.
Milk (allowing ½ pt. each)6 qts.12 qts.24 qts.
Coffee (dry)3 to 4 cups  5 to 7 cups  2 lbs.
Sugar3 lbs. 5 lbs.15 lbs.
Fruit fresh (oranges, etc.)1 doz. 2½ doz. 5 doz.
Fruit stewed2 qts. 4 qts. 7 to 9 qts.
Cocoa (allow one teaspoon
for each patient getting
it and add one cup each
to quantity of milk)