m Hollinger Corp. pH8.5 ,,,,,,,, UNITED STATES FOOD ADMINISTRATION Washington, D. C. October, 1918 INSTITUTIONAL FOOD CONSERVATION Suggestions Adapted to State and Public Institutions This publication is prepared by Mr. Pitcher of the com- mittee appointed by the United States Food Administration for study of institutional menus, large quantity cooking, elimination of waste, and methods of conservation in public and private institutions. Studies were made in public insti- tutions in New York and Boston and were financed by the New York State Federal Food Board. Members of the committee are: HENRY C. WRIGHT Secretary State Chanties Aid Association, New York City MISS E. GRACE McCULLOUGH Dietician, Peter Brigham Hospital, Boston, Mass. C. S. PITCHER State of New York Kings Park Hospital, Kings Park, Long Island, N. Y. MISS EMMA BAKER In charge of Whittier Hall Dining Room, Columbia Uni- versity, New York City H lU^I WASHINGTON GOVERNMENT PRINTING OFFICE 1918 Monograph CONTENTS. Foreword by Mr. Wright 3 General statement •. . . 5 Farm and garden — 5 The utilization of farm and garden products 6 Purchase of food 7 Receiving of food 7 Storing of food 7 Distribution of foods to kitchens and dining rooms 7 Basic quantity ration tables 8 Preparation and cooking of foods 25 Suggestions as to dietaries 27 Issuing of bread and cooked food to and serving in dining rooms 27 (A) Bread table 27 (B) Instructions for use of bread table 28 (C) Graduated ration dippers 29 (D) Meat, trimming, weighing, and cooking 30 (E) Butter, cutting and serving 31 (F) Dishes, proper size for portion 31 Waste accounting system 31 How to use a waste accounting system 34 Record of waste 35 Kitchen and dining room employees 39 (2) n; #f 1. FEB 15 1919 FOREWORD. The aim of this pamphlet is to give some concrete suggestions for food conservation in institutions. The suggestions are more espe- cially adapted to large state and private institutions, and less to small institutions and hospital service. Under each topic only salient points are touched upon, and only such as have a direct bearing upon food production or conservation. Some of the suggestions are already in force in many institutions; to other institutions, however, they will be of service. Carrying out these suggestions may in some instances require ad- ditional equipment, but if that will save food the expense is justified, since economy in food is the vital factor. The most important suggestion offered in the pamphlet is the description of a food-waste system combined with basic quantity ration tables. It is the general custom in most institutions to attempt to ascertain the relative quantity of waste food by a daily or periodic inspection of the garbage cans. These cans contain the waste from the preparation of food as well as the waste food that comes from the kitchens and dining rooms. Foods are mixed in such confusion that it is practically impossible for any observer, however experi- enced, to tell with any degree of accuracy the relative amounts of different articles of food contained in the garbage. This basis of judgment is so defective that no adequate regulation of food can be based upon it. If the administrative officer of an institution would know with accuracy whether the food prepared for his pa- tients is eaten or sent to the garbage, he must m some way see that the food as it comes from the tables is classified and that the waste of each kind is gathered separately and weighed; that is, aU bread would be gathered mto one receptacle, aU potatoes into another, etc., and reports made upon the ,,"^eig^ .of 'each article. Wlien this is done, the administrative ofl^cer niay know with accuracy not only the total quantity of food*' left over and not eaten, but also the quantity of each item. This knowledge would enable him to order either more or less of any particular article served at succeeding meals. The waste system herein described is designed to supplant by accurate means the coarse judgment of garbage-can inspection. The system has "been in successful operation in one institution in New York State for eight years, and in the institutions of some States and in Canada for several years, indicatmg that it is prac- ticable and serviceable. Moreover, in aU cases a surprismg amoimt of food has been saved by its introduction. The basic quantity ration table is simply a handy computed table for the determination of the amount of food to be distributed. Too often it has been the custom in institutions to determine the (3) amount of food necessary for a given number of inmates, and then to allow tliis computation and distribution to continue for an extended period, during which the census may have materially de- creased. By the use of such tables computation is obviated, and the distribution can be accurately adjusted to the census or other varying conditions day by day. To operate the waste system suc- cessfulfy it is necessary also to use the ration tables. A 103^x1 cooperating staff is necessary for the success of any instiv. tution, particularly for the operation of the kitchen and dining room. If institutions have not changed their salary and wage scale to corre- spond t'o increased war cost or intensified commercial competition it would be highly advisable to make such adjustment as would produce satisfaction and contentment on tlie part of the staff". Unless wages and salaries can be paid to insure mterest and loyalty, it will be difficult indeed to introduce reforms or to carry out ordinary food- conservation methods. It is highly advisable that institutions ask their respective State food authorities and agricultural colleges to put them on the mailing list for all publications dealing with institutional supplies and poli- cies. On request the United States Food Administration will send any new matter that may be of interest to institutions. Henry C. Wright. GENERAL STATEMENT. UNIVERSAL SERVICE. The United States Food Administration has relied in its work upon the cooperation of all of our people. Food conservation and the use of substitutes for war essentials should be a universal service. Considerable saving is possible, particularly where groups are fed, since individual efforts are so promptly multiplied and visualized. Early in the war a letter was received from an inmate of one of our public institutions which said: "Even a man with a shattered mind or body ought to help some in the war." They can all help, the hundreds of thousands that are collectively fed, if those who care for them study their problems and play their part. Without detriment to individual or public health those changes in diet that help to save wheat, meat, fat, and sugar, and that prevent waste can be put into use. The more we save over here, the more we serve "over there." It is a privilege to many a man or woman who is doing institu- tional work to do it in such a way that he or she can feel the thrill and joy that go with a war service. In offering these suggestions it is fully realized that each institu- tion has its own local problems; moreover, the administrative prob- lems of small institutions are somewhat different from those of large institutions. Nevertheless, the suggestions offered are, in the main, applicable to institutions in different parts of the country and of varying size. The suggestions offered are in practice in many institutions of the United States and Canada. Their practicability, therefore, has been established. It is hoped that special effort will be made by the management of institutions to proceed with at least a majority of the offered suggestions. The saving of food not only leaves more food for our allies but at the same time releases transportation facilities that are much needed for the transfer of war materials. If it be realized that during the progress of the war the conservation of food by institutions is of primary and vital importance, special effort should enable the management to inaugurate most of the sug- gestions. FARM AND GARDEN. The farm and garden are a very important department of an in- stitution in normal times, but now that as mucli food as possible should be produced everywhere the garden products of an institu- tion have an increased value. Every effort should be made to in- crease the productivity and acreage of the land under cultivation. To do this some of the usual activities, such as grading new lawns, beautifying the grounds, and part of the industrial work should be (5) curtailed so as to furnish the necessary help for the farm and gar- den when there are crops requiring additional labor to plant or gather. This is particularly true in the gathering of crops. It is a conservative estimate that in times past there may have oeen losses as high as one-third in certain crops, particularly in peas, beans, and berries, on account of inability to secure help to gather the harvest. During the planting, tilling, and harvesting season other activities of the institution should be so limited that there will be plenty of help available for these purposes. Where an institution heretofore has been planting garden crops for horse cultivation the acreage may be increased through inten- sive gardening; that is, planting the crops close together and tilling them with hand cultivators and hoes. This will increase the yield per acre considerably. Some of the lawns can be planted to food crops and new land can be cleared and put under cultivation. The dairy and the piggery of an institution are very valuable. The dairy furnishes both food supplies for the institution and fer- tilizer for the land. The piggery makes it possible to utilize the waste (garbage) from the tables, and the meat produced obviates the necessity of purchasing pork for the general dietary. Produc- tion of pork at an institution in most instances is the most profitable industry of the farm. The temptation should not be fallen into of producing unnecessary waste to feed more pigs. THE UTILIZATION OF FARM AND GARDEN frRODUCTS. The utilization of farm and garden products is as important as their production. Each institution should have such equipment that food products which are not necessary for use from day to day may be stored, dehydrated, or canned for future use. Each institution should have vegetable cellars capacious enough to store properly root crops and fruits which can be kept. Institutions should be equipped with apparatus so that fruits and vegetables in season may be de- hydrated or canned in quantities. Cabbage, cucumbers, green toma- toes, and string beans may be successfully preserved through what is known as the fermentation process (salting). "VMiere there is space available for tanks, this can be more readily done by following the method used at large salting stations; that is, by using tanks of large capacity. Tanks of 250 to 3,000 gallons are best for this purpose. For string beans, cucumbers, etc., it is well to have the tanks of such size that a whole tank can be filled at one time. Cabbage can be pickled (made into sauerkraut) in tanks of 3,000 gallons or more. The use of tanks saves space and expense, since only enough barrels are then needed in which to distribute the food to the kitchen. There will be a great loss in farm and garden crops, whether pur- chased or produced at the institution, unless they are properly uti- lized day by day. This loss will be greatest at institutions where there are farms and gardens, and it should be emphasized that crops should not be unduly forced into the dietary of an institution, but only such quantities should be used as are necessary from day to day, all the remainder being stored, dehydrated, canned, or pickled for the future. When fresh fruits or vegetables are received at the institution, whether home grown or purchased, there will be occasions when more are brought to the storehouse than are needed. These should be "Utilized with the same care as those gathered for dehydration, can- ning, or pickling. PURCHASE OF FOOD. Supplies, so far as possible, should he purchased in season. It is very important that suitable specifications be used so that com- petitive bids can be secured for all the principal items of food. The specifications should be so drawn that the article is carefully and accurately described and should provide that if the contractor fails to make proper deliveries the institution may make purchases in the open market and recover the difference in cost from the contractor. This can be brought about by requiring him to furnish a bond to guarantee performance of contract. Flour, meat, milk, butter, and eggs, when purchased to cover a con- siderable period and therefore in large quantities, may be contracted for and the contractor required to furnish a bond. Even where these and other items of food supphes, such as cereals, sirup, molasses, sugar, etc., are bought in smaU quantities in the open market, com- petitive bids should be secured. In the purchase of fruit and vege- tables it is usually not practical to make contracts, as they can be acquired on competitive bids as needed, with the exception of such root crops as can be bought in quantity. RECEIVING FOOD. The inspection of goods after they have been purchased and re- ceived is the next step. All goods when received should be weighed, counted, or measured. The person inspecting them should have suf- ficient training and knowlecfge of supplies to know what he is re- ceiving, and the specifications should be so complete that he will have clear grounds for acceptance or rejection. STORING OF FOOD. To buy to the best advantage, storage faciUties must be at hand so that meat, flour, potatoes, and sugar may be purchased in car lots, if the institution is large enough. Cereals and other supphes, not practical to buy in car lots, should be purchased in sufficient quanti- ties to secure the wholesale price. Refrigerating rooms cooled by mechanical means are superior to those cooled by ice, as supplies can be kept much longer and in a bet- ter state of preservation. There should be sufficient storage space in which to store properly all perishable food as soon as received. Storerooms should be large enough so that supplies may be properly separated and classified and proper stock shps and recoi'ds kept of what is on hand. In places where cereals are Hkely to become infested by worms or bugs it is advisable to have the storage place scrubbed frequently, disinfected, and whitewashed; and in the summer months it is well to store cereals in refrigerated rooms, if possible. DISTRIBUTION OF FOODS TO KITCHENS AND DINING ROOMS. Food supplies should be issued only on requisitions. All issues should be made by weight, count, or measure. The de- liveries should be made from the storehouse to the kitchens in such a 8 way that the supphes will not become contaminated or deteriorate while in transit. Each place of delivery should be provided with scales for weighing the supphes as received. Suitable storage should be provided in the kitchens for a day's supply of food and for keep- ing small quantities of canned goods and other tilings which the cook needs for emergency use. Ice storage can be used in the kitchens, but it is much more satisfactory to use smaU mechanical refrigerating plants. Molasses, sirup, vinegar, cereals, in fact, no food supply should be issued in original barrels or packages unless the quantity used by a kitchen for one meal will require a full original package. There is a great loss in issuing supplies in bulk, since then there is no check on the cooks. Food may be conserved by giving out all supplies in small quantities as needed. BASIC-QUANTITY RATIOX TABLES. All food supplies, so far as possible, should be issued to the kitchens and dining rooms on basic quantity ration tables. For many years there have been tables in use for the calculation of interest, income on investments, wage tables, lumber tables, etc., which are published in different forms for convenience in making calculations. The basic-quantity ration table is the application of this idea to the issuance of food supplies to kitchens and dining rooms. Tables of this kind have been in successful use since 1911 in a number of institutions. The quantities given in the illustrative tables are those found satisfactory for institutions for the care and treatment of the insane. It would not be feasible in these suggestions to attempt to make out tables to suit all institutions. Institutions of other kinds can readily prepare tables for their own use. To prepare a basic-quantity ration table the quantities of food being issued to kitchens and dining rooms should be tabulated, and these quantities divided by the total number of persons for whom they were issued and the total number of meals for which they were served. The final quotient will represent the per capita issue for each meal. For institutions where there are several kitchens, this plan should be followed out in computing the food supplies issued to each kitchen. When this has been done the per capita quantities issued should be set up in vertical columns so that comparisons may be made and the general average issue may be found by adding the quantities given of each of tlie food supplies issued to the several kitchens, and then dividing by the number of kitchens. For example: Per capita issue. » Dried beans. Barley for soups. ICitchen 1 Omiccs. 1.0 1.5 2.0 Ounces. 0.3 Kitchen 2 .2 KitckenS .4 Total 4.5 .9 Average per capita issue 1.5 .3 Where there are noticeable differences between the quantity issued to a particuhir kitchen and the average per capita issue to all kitchens, these differences should be investigated. The next step, after computing the above, is to prepare a basic-quantity ration table for use in the institution. It may be necessary to get up several of these tables before the right quantities are arrived at. Each table may be prepared, as described above, by setting up the quantities in the same manner as indicated in specimen Table A, which shows the quantities found satisfactory for State hospitals for the insane after a number of years' experiment with different tables. The quantities given in Table A may need to be changed for inmates of institutions of a different kind; but the quantities for einployees should be found sufficient for nearly all institutions. in arriving at the proper per capita quantities per meal to be used in making the basic-quantity ration table for different classes of inmates of State and public institutions, a waste-accounting sys- tem will be found of great assistanca in ascertaining whether the quantities arrived at for the table are sufhcient or insufficient. Care- ful comparisons should be made of the waste and usable food re- turned from the dining rooms to the kitchens, for in this way it can be determined how nearly the tables meet the situation. The basic-quantity ration tables are to prevent a practice qiiite general at institutions of fixing upon a certain quantity of food supplies to send to a kitchen, and continuing to send the same quan- tity without consideration of the increase or decrease in the number of persons for whom the kitchen is cooking. The basic-quantity ration tables are to insure that a proper and uniform quantity of uncooked food will be furnished to the kitchens for the number to be fed. Table A. — ^A basic-quantity ration table, which appears later, is divided into a number of columns. Column 1 gives the food sup- plied. Column 2 the grams of protein to the pound. Column 3 the calories to the pound. Column 4 the per capita allowance per person for each meal (unless otherwise stated in the table). Columns 5 and 6 refer to the per capita allowance per person given in column 4. From these base figures a table may be made up for the institution suited to its population, beginning with the lowest number usually present and increasing by tens or twenties. Tlius the columns will be headed ''50, 60, 70," or ''300, 320, 340," etc. The rest is simple arith- metic. Multiply the figures in column 3 by the population figure at the head of the column, divide by 16 to reduce to pounds, and set down in the proper square the result to the nearest half pound. Each kitchen should requisition the quantity shown in the table for the number of persons nearest the number it serves, which may be varied if the waste reports show that too much or too little has been issued. The figures in the table may be adjusted to allow the necessary range of supplies as experience indicates. As far as possible the nearest quarter, half, or three-quarters of a pound are used for con- venience in making out requisitions. The storehouse, kitchens, and persons in charge of the dietary department are furnished each week with the census of the different places for which food supplies are drawn and the requisitions for the week are based on this census. It can be readily seen that after the tables have been prepared, it is as easy to order one quantity as another. As the quantity to be 87174°— 18 2 10 ordered is governed by the census for the week, the same proportion per capita of food is supphed the kitchen month in and month out. The dietaries should be made out one week in advance and a copy supplied to the persons in charge of the dietary arrangements of the institution. From these dietaries the cooks in charge of the kitchens should prepare their requisitions on the storehouse, using the quan- tities as shown by the basic-quantity ration tables. The chef and storekeeper, or their representatives, compare the quantities requisi- tioned with the basic-quantity ration table to see that the right quan- tity is called for and that the articles are in stock. It is important that the dining rooms have a copy of the dietary, so that they will know in advance what dishes to have ready for serving the meal when the food arrives from the kitchen. 12 •" Q o f !^ .^ <) 3 g M «* ^~ H P. ^12; (B ■£S W O E? l-< ■o CmPh o C3 M o CO <^ w I. M i H « S o M At- 0) li - ft o; 00 00 OS OS 05 05 o ^ t~ l^ 00 00 00 00 1^ 1 ^ t^ t^ 00 00 00 00 o ^ tt5 «5 1^ t^ r~ t^ 1^ o ^ CD CO r^ t^ t^ t^ s ^ m >o to to to CD o ^ tC »0 «D O CD O o ^ ^ Tji »C lO IC W3 o o ^ '^ -^ lO lO lO lO s 3 s ,Q CO CO ^ ^ ^ ^ g ,Q CO CO CO CO CO CO o to ^ (N IN eo M CC CO 1^ s ^(NMININ(NM NO oooo rHOOQO O »-iOO'^ tNi-H r>- 1- oi c>o cz> CO t- or^ o o> o C^ O 05 CC I-'- CO O Oi -^ i^ r^ »o CO lO f-H 05 Oi C^ I>- ?D lO O OS^- ^-. !>• 00 00 00 00 CD ;o 00 ^ t s s t^ to l^ C/^ 00 C>i 1-t t^ lO "* OS to •* CO l^ lO -^ cc ntoow|oo(^--iin|-ji«|i'pc|-t'«H'«HinH'HN _t^HHiF^HiH'*p}H'K^rt|'*re|'^tflH" •oH'wH' CO CO CD CD CD lO iC »0 lO -^ IC lO CD CD CD CD CO CO CO CO CO 00 CD CO •*}< Tj< lO kO lO lO CO CO CO CO CO i-H iH Hi- H-f-IN HNHN -<-* H^ H-i* H* hH. COCOCDcDcD»OUb»OiC'* c^c^cocococo^i-i^,-ii-ir^cDcD ■^ Tt' lO lO lO lO CO CO CO CO CO i-Hi-H CO C0C0cDcDcD»OtOiO»Orti OOOOOOOOOOOt^WSiO <* ^ lO lO lO lO CO CO CO CO CO rHi-H s CS(N»biO»O'"*<^Tt*'"^C0 i-<|MrtlMM|1'W[-l'n|-*«;-f-^-,i-j'-ii-.'-<-i'-)>H-*"-<|« t^I^CDCDCDCOOOObOCOOOOCD-*-^ CO CO -^ -^ '<** tT CN CS CS CS CS i-H i-H t«H. 5 iCrtO WtaO W^ rHt^ H-? HNHNHjNHN •-W CS(N»0»OiOTP-^Tt^'«^CO »OkOCOCOCOCOCDCOCDCOOCDCOCO CO CO tP -^ -* -* M C^ CS tN CM rH r-H 5 (MC^tOiOiCCOCOCOCOCO HN i-OCSICM CO CO -^ -* -^ -^ CM C^ ^coocor^o ooioiooioiooioicor^oio OOt^C^'CCM'NOCMCMOCOOt-* OOOOCDCMCDCDOCDCDOOJOOO i-IC0t-~COO5iOO5»OCC00 OOi— lO«-lO»OOU^tOOt--iOCD OOOOO^CC^OO COCOCDcDt^iO'^iOiO-* ■'CMOlOO'TjHiyDCOCDcDl^THCMOO :>c^00i— icDOSi— ii-toscMt^Tt^Tf* t-Ht^OTt^r+^C^CDCMO t-Hi-HCOr-'^CDOOcDO Oi CO CO O0000i0000»000t-i0»0 GOOcDiOt^OiOOCM^iOOCMt^ Qocccot--coo^-.-ioor-iocor-oo ilCcD'^Oi— iCMC0OCDC005I>-CMt^ t^cOTj^i-HCooDi-icDcD^idododo CD CD lO 00 t- Tt< lO lO CD »D COCO C0C0CDcOCOiOiOidiOTt< TJ4 -^ lO lO lO »0 CO CO CO CO CO .-H .-t OOOOOCMOiOOCMC^ i-iCMC^OOS»OcDiOi— ICO cDcDcDcD00cD»OcDcDcD OcDi— CiOcDiOiOTtCJ(NCM CO CD "^ CD »C CO CD CD 00 CD -tT O 00 - , 2 - -- ^-v a c3 c3 c3:;;5 £ S9 o 'i' 3 03 M-e . I- H . 2 . a g c3 o

n U5 ^ CM IM CM C^ C^ CM g TT ^ y-i r-< -^ -^ >rt* 'rii 3 CM Ol CM CM CM CM •^ ,r^ O O CO CO CO CO -C.C.^C.o t- 1^ 1^ t^ CO ^ -^ -^ CD CD CD CD CO ^ CO CO in in >o >o i • '^Ir^HClHCSr^lHC^ ^ CMCM ^ ^ Tf ^ (M ^ CM M Ttt-*-^^ o ^ CM CM CO CO CO CO i ^^ 1-H I— t CO CO CO CO eg ^ -H .-H CM CM CM CM o ^OOe^CMCMCM O -2 2 2::::: 1:3:: CM ^ (35 6> --< ^ rt .-( O CM ^ 05 OS o o o o ^ OOOOOOOO o ^ 00 00 o> OS o> OS 1^ "3 E E c Q > o w c ,^ OS c 1 a s ftrtH««l'^c^Tt.re|'-- r-- 1^ ■ •OOCOCOCOCOCOtOciiCDCDOCOCO 1— l1-H"^TrTf■^^ooooooGoooc^lTt<"^ OOCOcOCOcDCOCOCOCOi-H ■- r-|----N * -- ^ - ■ . (N (N !N CN (N OS .-( ,-1 !■ n|^«I-i« -1- H-* H-i" H-t HN t--i>iO»o»ooneococoo lOiOi— ii-H.-H,-H00GCG0- -ilf iHti" Mif H-^ H-* t^*^ wlf Ml-f wl-* iOlOC00CC0Q0rH^^^^t-iO»O Ososi-t.-Hf-i,-COeDCOcOi-4CCCC |-i,-(]^Hl-*HlN-HlNH«HN-'lM ,.,,..,. IC lO •-< i-H .— I Ol OS OS OS t^ lO »0 00 CO CO CO CO CO CD CD CD CO 00 00 " I— t t^ t^ OS OS OS OS "O lO lO lO wo I— « c^ c^ iC^COOOOSOsOSOSt^ CSfNOOOO-^-^-^-^-^C^t— t 1— irHrH t^t^OSOsOSOSlC»0»0»0»OT-lC^C lOiOOOOOOOOOOOOt^ OOt^t^t^t^C^CNtNCqc^C^CDcD t^t--00000000iO»OiOiOiOi-HC^CS o c?^ 00 00 00 00 CD CDcDOOOOOOOOuOOiOiOiOi-HiMfM nN wH'Wi'J' H-* r<^ H-f f-H HN r^ t-iH" F^t Hl-fKH piH'p:!-*' w("* nHHC) -*?! -*ri lOiOOSOJOSOOOOOOOOCD »CU0T-li-<.-*<-*i-l(N-*n ^Tt*OSOSOsr*r^I-*t*cO NMOOOOOOOOcDCOcOcDcDi-HcOfO CD«Dt>-t^t^^-'^'*-*-^Tji,-((NC^ ■^''^OSOsOst^t^t^b-CO CDCOI>t^^-I>-Tj-,-(^T-HrtcococococoO.— I.-I T^ ^'^-i-f r^yt H^ «|'*mli»"t^«Hfii-4N f H-?Hl-j'i-il-<'H'*'H-'n''i'«l'*t^"* 'rtOuOiOOSO>0>OsOlOSOSOS lO lO CO CO CO CD CO CO CO CO CO rH f-H f «|-l'i-»N i-*N Hci -<-» r^^ H-f H-i« 3COI-*l>>l:^COCOCOCOiC i-(nN --IC1.-4N .-<« -^-i HNHWHM F^rirtH^l-i-rt-i* ooc^csc^iMh-t^t^r^t^oooooo lO lO CO CO CO CO CO CO CO CO CO r-H .-< CO CO t-- r^ r^ O CO «o «o -^ t-^ r- os os os oi ic »o lo lo ^o oo t^ i>- ^ ■^ iC iO lO W5 CO CO CO CO CO 1-4 1— I SB-:^ t» o p rl CZ3 ^ C3 q; w fiij P.C3 •;^2 5 iTir—S c & E I: ,i^ -•^— a> c^ a, - c> ^' s: t- ?3 (U [l( ^ ^co - "3 o c; =2 c I .CO &jc^ CO "^^^ s ^£; s-c fe £s J s o fe o £ s = g 3 s s g g^;^ ^ , c; 35 '-- •o ^-=> C3, ^^cu©hoOQjSq^wc/: 14 o s CO -g Eh t: Z ft W 2 o < o e p^ 1 T) *5 tf H o g Ph o Ph s t> Iri Cm C/J o >J g =n tn 1 ;g ja o ^ oS •Cl ftftS .S d d ft O 2-2 =^ O 03 S o I ft.g ; J? 1:0 O 00 CO O 00 CD to O O CO CD CO ,0 (N (N jO ^^^^^^^^^ te;00 S? CD CD 00 CD O !>. lO 10 »0 10 Id iC (N tS ^ ^ ^ »0 iO Ir^ 10 Oi CD -^ -^ -^ -^ "^ '^ti »-H i©00 ^ ^^^^^^^^ g;03a3 ^ 10 10 !>• 10 00 10 CO CO CO CO CO CO O ^0 f 'rr J^ ^^^^^^^^ fejCOOO SiOiOcDiCOO"<*<- tO o o ScOCO-^COiOOsOOOOOOOOOOOOt^- ^O^'!^ ^coco'^coiooor^t^t^t^t^-t^co jOoooo ^(NNCCC^-rrt^CDcDCOcDCOcOiC lOC^C^ ^ N Cq CO C^ CO CD 10 to 10 10 10 10 TT ^P CO CO jj i<; CO CO ^ «l'fnH'HN«l*i-4-#r^NM(^w|'*w|-«in|*rtH«o3|'.t«n;'* • O O ^ i-H 1— t C^ T-H CO »0 ■^ -^ TT Tf •**' -^ CO L? O O ^ g,coco ioooo»oooi^oo»oco 00 OS r— 00 -^ lo >-( 10 o cs (M lO c^ lO 10 o lO-^iO-^OSiOOOcOCOi— ^Trc^ ocd i-H '^ rr - >0 lO »0 »0 »0 lO C^ lO 00 O C^ iO O O «-H iC O O O lO iC o CO O C^ OS --r Ol CO CO r- 00 CO lO 00 C^ Ti» CDcOcD00CDiOOSr-tCM(NC^COr-( CMCO C0»0 CiCO OOcO CO CD (N O (NO lO (MOO t^cD(NC0l>»O»0i-HCDi0C0I>-CS C t^ 00 TT CO CO '^ CO O (N T-HNrH C^ -^i •a -3 B _M . OJ £ j^- O) JJ . oWtfcjSBoeMQf^- to O C^iOt>-OSCOr-(0 0000iO»OC0COC0'^ ^CO-^iOi-H lOOOiOCSlOiOr-l ''^(NOOCOrHiOOOcD cOiOOs»OcOCOi-H.-H OOCOCOOSOO^OCO ^ COO Wt-H rH ^ ^0 fe^S' ft<« ft •a -a i2 ®.di; i; ® i^C SWofiOPH-tld, 15 O t-t < I t) OS <1 IS O c^ GO CC »0 a^ 1— I ^ O CO CO CD CD CO OS -OO . cc ec "3 1-1 rt M MOO -oE^trSS EPOS'S «" ""M«co ,?coio ^CDCDNCOr^OO^'-Hi-l^i-iT-H^ c^Isi ^ rH rH C1 i-H CM Tf CC CC CC CO CO CO CO fe; lO »o ■o "2 2 S !2 if^ "''~- r-^'t-^'t-^ST- ^ ,?' c o i^r-ii-i(Nr-^ 1 ■* CO CO CO CO CO CO CM te;cqcM ,QCOCOOOcoCMOiCOCOCOCOCOCOOO tPcDCO ^ 1-H i-H .-< >-H (M CO CO CO CO CO CO CO CM te; -H ,-1 1 CO CO CO CO CO CO CO o* iS;oo cm'cm" ^CMCMOCMOIOOOOOOOIO jS'SS j_j .H ^ rt rH C0>C0OJCO0Ci;J-r}.-t.^-p-^O ^Joo ^ rH rH CM CM CM CM CM CM CM CM fe; "C UO -S:^:*"3=»'0^~cocococococo3? ,cgo ;;^0505^ '-H CM CM CM CM CM CM CM S J^ S § ^OiOlCMOllOcOCMCMCMCMCMCMOO ^Oi^i?; ^ t-( ■-I CM CM CM CM CM CM CM 1-H fe; 4 4" • Cfli^03i'*F-l«(>)I^HCt^--< ^OOOd-jOOtiOM-Hrtrt^rtOO .O ^ i-H >-l CM CM CM CM CM CM CM -< |^ .■SO = 00 00 ■CO CO ^OOOO^OOCOM-OOOOCOI^ >?CMCM ;^ -H rt C<1 CM CM CM CM CM S -H ^^ 5o Jo ^t^i>gt~-cocoo--cno5cno=d>co ^pSS ^ rt T-ICM-H^rtrtr^rtrt te; CM CM .O t>- t^ g t^- CM --H 00 00 00 00 00 CO lO iPoo ^ —I -H CM -H ^ rt ^ ,-H ,-1 rt fe;CMIM J^^^^~05t^^o^^^^^.^^^-l^TJ. X^^g; Ml-*n(»l'HlW«|-)ii-flN(^,).,^C'l ^S. CO -^ TjH ;0 r-no »0 CD fel^ — ...:... t^ '^ ^- O t^ iP O CO -^ ■^ iC tH lO 40 »o <: (N ^»-':' H ■^ .— irHiOcClOGC»0 ^;-H lO-^ lO fe;oO i oi o w CO c^ CO CO lO f-H lO '^ lO t^ CO ) CO CQ *o i-iio -^ ^o fe;o Hi'irtl'^ nl-t'-*NHN Ht-» r-(!-f HO hit <=> ^ C^J CO CO '*' >-H TjH CO ■^ <;■* (NCMCMco cccoco fe;o =^^ l:,..— ir>.i— I ^Cicocoi— ..— ir>.i-i iPO ^co Kq'^'^'^'" "s^w ^g OOCMCMOt^OCDO t^O ncDiOi— iiO -CO ?D CO O CO i5o iS o o 3 m C3 M»'d W O C3 ■ ' CO m fc g . »±; a) I> p - a; a ^ t^:C00OOO 05 OS Oi CO ^ -^ "^ rp r^ t^ Ol O »0 »0 CO CD tOiOt^OSClOS I>- ^rHCJC^CO ; Nrt*-^ir3 ,-.-.- . .-"iCiOCOCOCOCO COCO-^lO»OiO OOOOOOO ' Tii rf -* r* t^ 00 Oi iO uo O CO cDiOt^OOOOOO CO !^2 -S ooooooooooo oooooo ■^ Tp "^ t^ t^ 00 Ol lO »0 CO CD CO lO (>■ 00 00 CO L?iO '^h-t^r-iOiOiOfcDCOCDcO cDcOiOlLOiOlO t^t>-r-i— I fe;--! HC0C0C0CDcDt>-00-:t^'^iO»O lO'^tiCOt^t-t^ CD : -M ■ O ; CO v5 "^ ^ t-iCO CO Jj'-'COCOTP lOtT ;^»OiO»Or^wOOOCOCOCN(M (MfOi-lOOO t^t^t^cD g; i-H H CO CO CO CD CD t-* l> "^ TT lO lO iJ^ -^ CD t^ t- t^ iO ■ i-lillr^fC»rH)WrJ|W si? C*^ 00 O CD lO »0 »0 COCDcD0»0 COCOCOOC NiM COCOCOCO IM woctoooo cococo M tH C^ CO CO CO 4^ ? d CI c^ c^ c^ >o 00 »o »o oo 00 oo »o cj lo lO no M (N ci o CI o CO t^ O CO ITS O O t-- t^ O lO CO coo t^ as CO TP 00 f-H CO i-H CI lO ooooooicio»ooo oooooo OOOiO ooooooc4r-r-ioo oooooo oooci 0010>000»-HCOCOCIO OiO»OOCO OOOcO iOor^doocoCiOi— lO oi-ciooo ooioo t>^ioo6cDi^a5»oo'o*cocd ..--■»*'05CDi-HCDC00lCI r-i,— iT«COcDi— I CO c^ CI ''t^ -^ CO i-H ^ ^ ^ -" " -- ■■ 05 GO CO OO Oi 1^ r-J ,-1 T« CO CD rH CI CO -rt^ lO CO X) m O »-t . .2 5::; S 03 O O O lO O O O CI *f CO i-H 1-H CD t-O O lO o dodo d ooooo O OOOd OOOti^OOOOOOO OOOdOOOtOiOOO »OI--dOO OO10000CnidCDCId»Od OOOOOCOdv-, ^^-w^^^a_, co^o GO d CD o r^ CO CD t^ o r^Tt^dcooGO dcocod O iC»COO o »o i^d oo c: O 00 CC

-r*C0aiiCiOcDcD COiOt^OOOOOO iO "^ wt) »o 1-H CO lO CO l> lO T-^ CD cT T-Tf-T OOiOOcDXiO»Oi0^co M'OOCDOOiO OOOd IN- d 1— I d CO CO O — < ^ --« CO 00 d d CO CO CO d »f3 O '^t* dOOiOi— iC0CI»O*O»O'-H lOCOf-HCOCO COCO — CD c3 ft c g r-l 05 OOiOOCTiOOi— ICDCOOOO COO5Oi00i-H^H O^HfHCO CO "^ 00 lO CD lO to »0 lO »0 CC »0»010CD»0-^ C^ C*0 00 OT Ci t^ 00 t^ CD 00 0c5 00 00 00 CO NI^t^cDOO-^ O i-i ^ 00 ^H CO 0> CO CO IC CO CD CO «D CO 05 o CD CD lO CD CO t^ ^ C3 -of S E^6, a> c3 M ijj t:^^ i.^2 3 fe g^ "^ 2 a ' a a'si^i^ p-o-t^^s.^ a c3<» ftbia) 17 • C*^ iC lO o (*^ T-H ^ ,-H r^f-tcc. ooo i-h»-*^o' r^OOOCiOGO'-'COCOCO'OiO iOcO0Ci-Hr-(,-< t^ CO CO »0 CO Ci Ci I-" '-< »-t 0> CC lO »0 »0 i-f i-H i-h C^ ^CM0»CU5 -'f'^'^r- Tj t^ t* t^ CM CM rr CO Oi O:) O O O Ol CM -^ tJ" tP rH i-4 .-I i-h JSOO O CM CM O t^I>- 1> lO »0 iOr^C^OOO -^ Tf Tf* CO rjt* t^ t^ CM CM Tf UO 00 OOO O O 00 C-00O0lOi-*'^-cocMCM lO te;oo 2cD ^Oo 2t^ inioco «iOOO a^^ te;s S (N m ic ^ g'OO O CO JOOO lO ,co ^h- lO IJ^ 00 1? 00 ^ te;c :^ i^' ^ (M iO lO CO J2-* ooooo ;■* ooooo s '^^ 2 1^ »o lOco iS'o i"" fe;s O ^CDCMCMO tgO* ^loooh- ^COt^- t-- 00 s CO t^ r^ ^ T CO CD CD 00 ^(M lOlCi-H tCOCOCD 00 2io >5o ?000 lO ^5'* JCOCDCDt* fe;c« ^OOOiOiCO>^iOiOOO ■^ m frt Fr\ ("1 v*—.. rM r^. r^ r-^ fTi CTi - . OiCiOOOO CMC^CMI- CDCOCDOOCMCOt-I^-OlCl OSt^OCMC^ICM y-t i-* t-t Oi )^ fe;?3 C l:^ t^ r^ O O »C O i-< i-H CO CO cDt-(0»OiCiO <-* w w re ^iOiOiOOO'-HC^t>t^OOOO 0Ct^O'-''-t'-« i-ii-tT-iOi ^r^ lOio 00 jOcM 2iO»OiCtDcOOcOOOOOCMCM J2"^^^O5Ol'- -----, „„^ , -- CMOGCDOOO 1-*. 1-i 1-* Oi lO iC lO 05 Ol >— ' C^ Xi CD 00 00 00 CO 05 1-1 "-I i-H rH i—l 1— I 00 ^CO CMCM lO J^CM iOiCcD ^CMWCM.-i,-i»C00iOiOC<:'00 ,i0i0i0050iOi-0 lO O O O i« l>CDOiOOO l-< rH rH 00 ^ >COO• r- l> lO GC OiOiOa ,87174°— 18 3 : i i ^ as a g s gg ' ci £ cS j o ^ Oi . t- m r1 3 u. t. C : ti t£ > -I •S a a — 1 )IS3 5 ra o-f 18 i» o F-1 S5 O rn rt W W C « ^ o 1-1 ^ b^ i o » (M 00 OCO O CD ? O O lO lO to »o >o jS 1^ i^ "^ CTJ cs CTJ CO •SiSIhSS SI^^S ooo o>n oio OOO 10(M 0 00 COGC -^ •<*< CO CO CO &'M%' '^"^lO cocococo t^ •-< C^ t^ r-H M lO p: =p .00 • CD *»** ■* 1 O O" H r^ir^ .jf-*?? =; CO CO o-* O""^ •5 -H^ -t-i-ei I>J(£ .SC^IM M'-' ^ ^s. ,n OCO O cy^ ^ • H^ .J2-*u; >OiO O O''^ S Hcv tg CO .giM Tti •o •*-# cy- ^ -It • tv, nl-.rt« jy^ 42oc: CO CO o>^ s oo t^o CO »o t^»o lO CO COIM 0(N CO CO io ^ CO ■o a C Id 73 •3H a "it ^ ff ec ^^ bcti 1 <- i- ^ S tZ W 1 w >^ o Q ^; ^^ W A-;i? -^Dr^M Tfl tH coco lOiO OO lOiO nH'ol-» nl«nH« ^ -* H<■.^•^ n»^f COCO Tt COCO (NC<1 inio COCO IN C^ ^^„„ „l,^.^ no 05(N OJCO t^ t^ lOO loo lo o ^'^ (N ^ COiC COIC .-1 CO ■-•CO 00 CO 00 CO a ■^ « '^ ^ ^5 oTm" bToT S $ « 03 o o 11^ Pm ^ (^ 1 19 ^ (N (N lO OlO^OiCs ?ooo ooo o i Ol M lO Oi CI Ci =«' ^lO IOCS' 00 00 O CD CO CO CO ^ooo OOOO O CD CD CO CO StOiOcO CO CO CD CD f^I>-l:^OS lO iC to to ^ t— r-- cs io to to to ? O O l^ (M CM (N 00 lO to to to ^ I^ t- -g; O O C' o gcOcDOO totOtOto J=iOtOi— I OOOC'OOOO '^CDCOOO '^■^■^Tji J^CDCDI- CO COCO CO ^OOiO to to lO to CO 00 CO CO ^lOlOOO 1-H t- ,-H rH ^(M WtO •^^ »o irt pr^ H|?*-*lr-lMH?) *0 to CO CO coco CO : OOC<» t- i>- 1— t^ ^ to to CO CO coco CO ^ t^ t^ Oi to to to to 7^Tt"*iiO COCOCOCO ? 1^ ^ rC^ ,-: "^^ * aj b ^ ■ <2 g,ooro 5' 00 Is" O" o>« ; O CM ^ CO M 10 N •<^ £0000 ■°s^ •§222 O'-' o» ■2 00-$" d — :=; SS W >^ O S -J 05 0: 10 10 5io> A-i- 20 o >^ o I »-' ^ Cm C W S O .2 ^ ■s ^ •■s 12; s S S H »^ < o g <>: 00 t^ 00 00 CO o ^l^Ob-f^COO 1 s ;|gSgggS § .o »o o >o to 00 lO o .S ,-1 IN ^ r-' O O ^ CD lO «2 ^ (N t^ c CO 2 CD 00 tC CD Tt< lO "2 o "* ic lO (N CD o .C c o j2 Ol CO Ol o> o >o ^ CO CO CO CO .-1 "^ s S ic O lO »C lO o 1^ CO CO CO CO ^ Tj( o ^ o CD O O CO »0 l;^ CO IM CO CO rt CO s << CD (M CD CD r-< O ^ (N IM IM rq rH CO g .O IM 00 - Per capita allow- ance in ounces. r-or*t*eooo OOiOCDOiO 0i0 O OOi Oi CO CO •^ 'ri* lO lO '^O z£> 5 CO lO CO CO ■I CO -^ CO CO H CV| l-H ^ ■" CO "^ CO CO C^ ^ Cy) 1-t ^ OOOOO j> oor- 00 CO CO C^ CO C^ (N CO C^ CO W J 00 O lOO »o o in r' O c*j O C5 CDO^O t^ CO lO 1— < CO O lO CO --H CO OS rr CO i-H (M lO M lO Wtl lO CO CO CO £^ Oi OOOOO OS 00 lO »0 CC' CO 00 M -M O CO 00 t-^ t^ lO X OS •k M S 3 tcta E.^ g o o «}^'3 OoWSm 21 i g ■<** Ho) --UN CS (N o '5' 2 rt CM rH rt OO o g o :o oi 05 cc' cs s ■^ o o ^ OO lO lO lO o o CO ^cc (M CO ;o — lO [j CO -ft^ CO :o t^ c:i o CO J? r^ lO (^ r^ r^ o ~ lO CO lO lO CO oo o -^ CO 2 oc'r~'cc' STco o g ^ CM -ir ^ CO t^ o CO Soooooo g ■* <>» ^ ^ =0 CO 8 CO 2 — CM --< rt CO O J3 CO -H CO CO lO o o §5 ^ CO X' CO CO' -^ lO i ;2|"§|'|'i's- o (M * Ill's S| O ^ CO t^ CO CO OC' O ^ ^Oi ^ ^TT CO g JS Oi CO cb Ol o »o J^ O Ol O O -^ (N 5 1 °5 o' --:::;' o o CO »o o C-1 J^ to (M ci CO --H o j;2 Ol 00 Oi Oi rr ^ o ^ ^ CC' '^ F^ ci »o j;^ OS i^ oi 05 CO o o ^ r- lo t^ t>- 1>- o J^oo t^ ooco coo 1 ^ en rH' CO CO lO "0 goCt^ OOX CO OS »p CO lO CO CO ooooo "M 05 (M Oi Oi »0 :^ to O O '-HOO'-i OOQO O . t- O lO o »o lO o l>-0 t^ t^ Oi ZO Oi ':0 <£> »0 CO "O CO CO 00 :DCO:ScO OOOOO 00 fCOO OO lO O lO . lo t^ to to ■^ CO -^ CO CO S" vj fl rt fl to t— »o to to O to o o o to t^ to to to '^ t^ -p '^ --t* t^ 00 r^ r- r- CO CD CO CO CO to C^ to lO to 00 a: oo 00 GO l-H to •-< 1-1 r-l IM CD (M iM (>) 1-H lOr-l ^ ^ CD CO CD :D CD O to O O O ooooo O tOOOO CO :D CO CO CO Oi "^ Ol Ci 05 tOOOO 01 •* OS Ol 05 r- CO t^ h- r^ 00 ■* 00 00 00 00 tH 00 00 00 00 '^OO 00 00 00 0> 00 00 00 t-^cob- t^I>- lo^^lO toio i-H to ^ ^H rH t-.cot^ t^I>. 00 Tj< CO 00 00 CD CO CD CD CD to c^i to to to CD CO CO CD CD ) (N CD CO CO CD CD OS OS Oi Ol O to c^ to »o to 22 » o ^ooQO ^»i:noioio»mo 1 .0 ■ ■ ' ; ■ SSoio ^mmmmmm \ ^~* Kl ; : ; ; ; S ^^rt^rt^^ o ft5 : ; ; : : Ji , ■ r*»H|«F*lH|«H«f.<« J2 C:«om st^i^t^t~f~i^ " ^ 1 . 1 1 • • s ■" "^ 2 ''"^ <^ '^ '^ <^ o M : : : : : •'Iss rlSSSSSS >~^ : : ; : : ^ r~H rt rt rt rt rt r-< o 'i : : ; : : ^ . ■ H»;H!f)Hi01-4MHlflp«^ ■o .0 KSOOOO .S C^J 05 01 CO o> ■"■ 1-^ '.','.'.', ^ .. • ■ •' ■ '• c; X » ^000000 •- »^ 1 ' • 1 1 --^COCO ^OSOiOJCiOlOl . : : : ; : =i • rH^Mr^HlWHlNHNHlN 1 ^ ! ! ! 1 ; S^" Soooooooooooo '" i~^ § i !::t <>> c^i ^ ic 10 »o »o »o lo . H I '. ; ; 1 'f^ 1" o<3 s t- 1^ t^ 1^ w i~ : ! : ; ; ^. .' i-«^HM ■-*«-*< r-l«HM 1 o ;:; C5 05 ;c t^ i-^ 1^ i-^ i^ «^ 1 Ol H -^ C-) c : : : : : <:0 ':0 '£><0 | o .0 '•'■'■• CSSPiP JSoooooo X 1-^ : : : : : g-- •) JjOcOCOCD^-O ^ ; : : : : ^ • WM-^r*l«jM-^NH« E:f (N C^^ ^ CS (M (N (N -M CS ^ s "O ■ • • • t^ 05 OS J? »c *o »o 10 »do ZO H : : : : g"-*^ ■-^ r~ : : : ; ^ ^ HNt-tNr^WHlNHe^HM o « • • ■ • IS so =0 s; t^l^^-l~l^^- •«? ! I ! I ■>■■:; "^^ ^nmmmnn • • • • >o c C C: ■s^i .... 0331 OOOCOO • ■ > • Oi Oi »o »o »n I'll Ol5) lOiOCMOt^lN c-r; ft • . • ■ m c^ 00 Spaa CD CC l^ -H C^ ^ 0)1) IM ' ' ' ' ^-^^ • i i ; wC O 03 c3 o . o-a C5 •n' CD »c CO CO ° ■^ q (N t^ C^ 1^ 00 to CO rtOrl rtrtrt 0-2 o -H rtM -H rt ^ >- ft Grams of pro- tein to pound. 0- ooto -< C^ 00 00 CO t^ (M 00 -H Tf OC CO 00 OS 10 CO 1^ 10 CO t~- «D CD 06 06 (N 5-' >o C2 CO !D CO w»o ■^ CM CO -^ -V lO p _c ■3 bi 1 ! ! ; • ■ £ ' ■ M I M i 1 » - G 0> .c > .J2^ +^oj s Xi a £ •0 m" oTg 03 J3 g C3 PH r^ t- fc- -J -3 tS X! t, t. 03 C3 03 C3 03 C3 m ^ Q .S- 2>Pl,FLi 02 s m m m w 1 23 -o CSOO ^ : : ! ; : s ^ '^tn'^ 0^»OiC»OiO»O»O ; CO PO CO 00 CO CO 5 .-H i-( H CO CO CO CO CO CO ^ r-H r-< H CO CO CO CO CO CO .^Tt^-:t^ '<^ ^ CO CO CO CO 07 ^ I— < i-H IS CO CO CO CO CO CO J^ O O S lOiO »o »0 lO lO ■~COCC P^i— (i-Hi-H^r-.^ ^,-lr-l H CO CO CO CO CO CO M • ■ • ■ • ^ '-I '-H H CO :o CO CO CO CO ■^ '^-t V,-) . ■* L^ i^J ^^J UU uu uu ;o o o ooo . 1 L':? ^ ^ p; lo lo lo »o lo to ^ ^ ^ H C^ Cq C-l (N (M 05 ^ • ' ■ ' • s:^ t^ t^ ^ *o lO *o ic lo lo 1*^ W (M IM (N (N (N (N ^" (N O O O O O O , O^ Ci O^ Oi Ol Cl ; GO 00 CO 00 GO 00 J O OOO oo , H -H i-H ^ -H —I r-< ^ lO iC lO lO lO t J2 O O CO ;© O : ' HC4HlNHtMr4NH;OF-«4 ^oooooo "2 lO lO *0 lO lO »o » 3 moo 3 a 3S 1- o CJ CJ QJ 3^ d> OJ !_ Lh t-< I-H t-i t-i cqpqeqcQcqpq 24 Items should be so selected in preparing a dietary that 10 to 15 per cent of the total calories will be produced from proteins. Wlienever it is found necessary to supplement the items of Table A with additional ones, this may easily be done by ascertaining the quantity to be issued and referring to a table showing the food value of the food supply which it is wished to serve, and after this com- pute the quantity required for the different populations. It is advisable for institutions to compute at least monthly the food value of the ration issued. Columns 2 and 3 of Table A are for this purpose. It is also recommended that institutions take each of their weekly dietaries and compute the proteins and calories pro- duced by the dietary each day. Table B, which follows, is given to illustrate how this may be done. For ready reference a series of these tables may be made out to cover the different seasons of the year, so when a dietary is to be made up, the person making it will have something to guide him in its preparation. Table B is a form used by the Military Hospitals Commission of Canada in connection with their standard basic dietary ration tables. Table B. — Daily food values. (Regular dietary for patients of a New York State institution, Jan. 11, 1918.) Food. Calories from protein. Total, calories. Breakjast. Boiled rice, 8 ounces Sirup, 0.324 gill Bread, butter, coffee. Baked fresh fish, 5 ounces . . . Drippings, 0. 1 ounce Potatoes, white, 5 ounces — Sauerkraut, 3 ounces Bread. Tapioca pudding, 0.5 ounce. Sugar, 0. 1 ounce Eggs, 0.03 ounce Milk, 0.025 pint , Boiled beans, 1.5 ounces Drippings, 0.1 ounce Bread, butter, tea. Daily allowance: Bread, white, 12 ounces. Butter, 1.25 ounces Sugar, 1.25 ounces Milk,0.6pint Total for day. 7. 2.580 Dinner. 48. 2000 10. 2000 5. 9550 .2262 Supper. .8913 . 0935 38. 2725 126.5400 14. 1875 22. 4400 81.0000 134. 9999 64. 0625 25. 5125 92. 1875 27. 0000 51.5625 10. 9375 2.3812 .4900 142. 5000 25. 5125 880. 5000 272. 5000 136. 7187 117. 7500 274. 2640 2,065.6154 Table B represents the regular dietary for patients of an insti- tution for the insane. The quantities of protein and calories may seem small, but when it is considered that the bodily requirements of the patients vary largely, being from 1,500 to 3,500 calorics daily, and that other food is issued to working patients and to those re- quiring special diet, the average daily per capita proteins and calories issued for the month would probably be from 90 to 100 grams of protein and 2,500 to 3,000 calories per person. 25 PREPARATION AND COOKING OF FOODS. The preparation and cooking of foods are so intimately related that it would be difficult to differentiate between the two. In the preparation of food it is advisable to utilize power-driven machinery where there is sufficient work to warrant it; i. e., dough mixers, dividers, molders, meat choppers, dishwashers, knife cleaners, and kitchen machines. A vegetable-peeling machine should be used if possible. Machines for bread cutting, meat slicing, and butter cutting will save much food. The preparation of meat naturally begins in the butcher shop. The meat should be requisitioned according to the basic quantity ration tables. Beef, mutton, and pork for roasting and beef and mutton for boiling should all be weighed in the butcher shop in the usual way. Then each separate lot for each kitchen should be boned and the meat, where necessary, rolled and tied to keep it together. It is desirable to bone all meat with the exception of steak, chops, and stews. By ''boning" is meant the removal of all bones from meat to be roasted or boiled so that it may be carved with a meat- slicing machine. The meat should be cut into as large pieces as it is possible to roast in the oven or in a steam roaster, for large pieces can be carved better in a slicing machine than small ones. Bones removed should be sent to the kitchens with the meat. When meat is boiled the bones may be boiled with it. It is well to roast the meat separate from the bones, which can be simmered slowly in a steam roaster or steam kettle and the juice added to that produced by roasting. These are to be used in making gravy. Where meat is boiled any excess of liquid not needed for gravy may be used for making broth or soup. It is advisable to serve soup or broth on days when boiled beef or mutton is used, so that the juices or stock from the meat and the bones may be utilized in the soup. After the bones have been stewed for the above purpose, additional nutriment may be secured by placing them in the regular stock kettle for further simmering. For roasting meat and for baking, oven thermometers should be used. These are now manufactured for this purpose and there are booklets published by the manufacturers giving the temperatures at which certain meats should be roasted and at which it is well to carry the ovens for different kinds of baking. It is advisable to roast meat as rare as it will be eaten, since this process alone effects a large saving. As fast as small pieces of meat are roasted they should be removed from the roaster or from the oven. Rare, medium, and well-done pieces can be obtained in this way. Excess fat which is not needed in cooking the meat should be trimmed from it in the butcher shop before it is issued to the kitchens. A good practice is to save fat under normal conditions, but now that it is so urgently needed for war purposes especial care should be exercised to see that this is done. B37- this procedure a large amount can be secured for cooking purposes, which will make it possible for institutions to reduce their purchases of fats. The use of oven thermometers will effect a saving in meat of from 3 to 10 per cent, and even as high as 20 per cent in some cases, by causing the cook to maintain the proper temperatures. 26 Where tliore is excess fat left on the meat it is decomposed by the heat in roasting, or it may be lost when the meat is boiled, imless it is carefully skimmed from the kettle. All drippings or other fat produced in cooking should be carefully saved. In each kitchen there should bo a kettle set apart for the saving of fats, so after they have become too darkened for further service in foods they may be used in soap. It is not only a waste but also a detriment to the meat to carry too high oven temperatures. The fat not only becomes decomposed but the protein of the meat becomes so hardened that it is rendered almost indigestible. Aversions on the part of persons to rare meat can be overcome by gradually cooking the meat more rare each week and in this way accustoming them to eating it so. By the proper cooking of meat, and carving it with sheers, as high a saving as 30 per cent may be made over poor cooking and hand carving. A meat sheer will bring about a material savmg over the most skillful hand carving. To pre\ent the meat being roasted too much, it may be weighed just before it is placed in the oven, and again after it is roasted. Roast beef and mutton should not lose in cooking more than 20 per cent in weight, and roast pork 25 to 30 per cent. Chops and steaks may be weighed before and after broUing or frying. Other meats may also be weighed to advantage before and after cooking. It may not be practicable to do this at each meal unless there is sufficient help available, but tests should be made from time to time, so as to be sure that there is no undue loss in the cooking of the meat. This weighing will save a surprising quantity. In the preparation of wheat substitutes and desserts, milk and eggs are very necessary. As the quantities needed vary from week to week it wiU give more elasticity to the dietary and more satisfaction to the inmates if the institution carries a stock of milk powders and desiccated eg^s. In the preparation of wheat and meat substitutes, so necessary for institutions on account of the war, the use of milk; and eggs in the making of quick breads and of meat substitutes can not be overemphasized. There are good grades of whole milk, skim milk, and buttermilk powders now in the market, and also of desiccated eggs, all of which can be used in the recipes in the same way as ordinary milk and eggs. The only difference in the food value of whole milk and skim milk is the butter fat which has been removed from the latter. With this exception the skim milk has the same food value as the whole. Wliere institutions can buy whole milk, skim milk, and buttermilk locally for their usual daily needs, it is advisable to purchase a sup- ply sufficient for drinking purposes and a small additional quantity for cooking. By this method no excess ffuid milk will be on hand and used should the census be suddenly reduced. Where milk can not be purchased, the powdered milk will be found to be a valuable sub- stitute, particularly in cooking, as there is no noticeable difference between the residts obtained in cooking with either. The use of desiccated eggs in baking and cooking reduces labor and is also more economical, since they can be pm'chased at a lower price than the sheU eggs, because egg powder is prepared when eggs are plentiful. Both milk powders and egg powders save transporta- tion expenses and lessen the burdens of the transportation com- panies. They are also a great convenience to an institution when the 27 fegular source of supply of milk and eggs may be interfered with on account of weather conditions or inability of dealers to deliver these supplies. To promote the conservation of vegetables there should be a de- hydrating and canning plant located near the storehouse; also a cen- tral peeling room for the preparation of all the vegetables used in the institution. This room should be supplied with modern equip- ment for the washing and peeling of vegetables requiring peeling, and the preparation of others for use in the kitchens and for canning. Very material savings of vegetables can be made through the cen- tralization of peeling and other preparation and the operation of the dehydrating, canning, and pickling plant. SUGGESTIONS AS TO DIETARIES. Great care should be taken in arranging dietaries to see that they cover the needs of the institution. The following is important: (a) Conceive the whole day as the unit rather than the individual meal. (h) Endeavor to distribute the protein, fat, and carbohydrate throughout the day so that no meal will have a striking preponder- ance of one kind oi foodstuff. For example, meat served with maca- roni and cheese concentrates the protein in one meal. Potatoes with rice served as vegetables concentrates the starch, and fried potatoes with pie concentrates the fat. (c) With the exception of a few such staples as bread, butter, and milk, try to avoid serving any food in the same form twice in the same day; serve it, preferabl}^, only once in any form. (d) Try to avoid serving any food which gives character to a dish twice in the same meal even in different forms. Do not, for instance, select tomato soup, fresh tomatoes, or canned tomatoes for the same meal. (e) As the number of articles served increases, the size of each portion served should be decreased. ISSUING OF BREAD AND COOKED FOODS TO DINING ROOMS ANI/ SERVING IN DINING ROOMS. The issuing of bread and cooked foods to the dining rooms and the serving are so intimately associated that they will be treated of in one division, but under separate subdivisions so far as possible. (A) A separate bread table is given because bread is one of the most prolific sources of loss encountered in institutions. It is a prac- tice quite general to allow the bakery to deliver on verbal orders whatever bread the kitchens and dining rooms may order. It is therefore recommended that bread be issued only on duly approved requisitions of the dining rooms, since by so doing the baker knows at the beginning of each week how much he must bake that week; and he is therefore able to regulate the baking so as to ha,ve the proper quantity of bread on hand to meet the needs of the kitchens and dining rooms. This will prevent the baking of an oversupply, which might become stale. The dining room will take better care of the bread and will give more careful supervision to the serving 28 of it. Elimination of the waste of bread in kitchens and dining rooms will result in a large saving in flour and other cereals. (B) Instructions for use of the Basic-Quantity Ration Table for Bread: To arrive at the proper amount of bread a dining room or kitchen should requisition, the quantity given in the table for the number of persons nearest to the number eating in the dining room should be used unless the quantity returned to the kitchen shows that too much has been received, in which event the next lower amount should be requisitioned. In making requisitions the number of employees and the number of patients eating in the dining rooms should be given in the upper left-hand corner of the requisition. Basic quantity ration table for bread, daily issue employees and patients. Population 20 121 25 15i 30 183 35 22 40 25 45 28 50 31 55 34 60 37i 65 41 70 44 75 47 80 Pounds 50 85 53 90 56 95 59 100 62 105 65 110 68 115 71i 120 75 125 78J 130 82 135 84i 140 87^ Population 145 91 150 94 155 97 160 100 165 103 170 106 175 109 180 112 185 115 190 118 195 1211 Pnnnris.. . ! Population . . 200 125 205 127J 210 130 215 133 220 136 225 140 230 144 235 147 240 150 245 1531 250 157 Population 255 160^ 260 164 265 166J 270 169 275 172 280 175 285 178^ 290 182 295 185 300 187J 305 190^ Pounds Population 310 194 315 197 320 200 325 203 330 206 335 209 340 212 345 215 350 218 355 221| 360 225 Pounds Population 365 228 370 231 375 234 380 237 385 240 390 243 395 246J 400 250 405 253 410 256 415 259 Poimds PQ^ulation 420 2621 425 265 430 269 435 272 440 275 445 278 450 281 455 284 460 288 465 291 470 294 Pounds Population 475 297 480 300 485 303i 490 307 495 309^ 500 312i Pounds The above tables are based on an average issue of 10 ounces of yeast bread and quick breads per person daily. The per capita amount of bread will vary with the classes of inmates or patients. A separate table may be made for each class requiring a different per capita issue. The bread should be cut with a bread cutter to insure uniform thickness; not too thick, but thick enough not to crumble in serving. Three-quarters of an inch will usually be found satisfactory. In serving bread it is recommended that one slice be given out at a time. When the inmates enter the dining room it might be well to have a slice of bread beside each plate, for nearly everyone will 29 eat at least this much. A certain number will eat two slices, a few three, and a smaller number four; but if, as is the practice in some dining rooms, three slices are placed beside the inmate's plate at the beginning of the meal, there can be only one result — a large waste. When large loaves are baked the slices should be cut in two. (C) Graduated ration dippers: There are many institutions now using graduated ration dippers. The photograph below shows the types: A tinsmith can make the large dippers, Nos, 1 and 2; the ladles, Nos. 3 and 4, may be purchased at the stores of kitchen outfitters. The end of the handle of the graduated ration dipper is left open to form a socket for inserting a long wooden handle when dipping from large kettles. Small graduated ration dipper. No. 1, at the left of the picture, is for use in the kitchen in measuring cooked cereals (oatmeal, corn meal, cornstarch, hominy, rice), baked or boiled beans, etc. Ca- pacity, 4^ quarts. Size of dipper, 6 by 8f inches, inside measure- ments. This dipper is for 20 rations; each graduation represents five rations. The food is measured into food boxes with the ration dipper and sent to the dining rooms. Ladle No. 3, used with this dipper, is of H gills capacity and is known to the trade as an extra heavy No. 10. One ladleful repre- sents a ration for one person. The ladle is for use in the dining room in serving cereals, beans, etc., as' described above, and desserts of different kinds (puddings, stewed fruits, etc.) to both inmates and employees. The large graduated ration dipper No. 2 at the right of the pic- ture is for use in the kitchen, for measurmg soups, oyster stews, 30 chowders, meat stew, etc. Its capacity is 6^ quarts, and its size is 6f by 9f inches, inside measurement. This dipper is for 20 rations, each graduation on the dipper representing 5 rations. The food is measured into cans or food boxes with the ration dipper and sent to the dining rooms. Ladle No. 4, shown ui the picture, is of 2 i gills capacity, and is for use in dining rooms in serving. One ladleful represents a ration for one person. " The ladle is what is known to the trade as an extra heavy No. 12. The large dippers shown in the photograph are made of tin and are beaded in an ordinary beading machine such as tinsmiths use for strengthening tinware. The cook, after preparmg the food, in- stead of guessing at the quantity to be sent to the dining rooms, uses these dippers. Each week he is told the population of each of the dining rooms for which he cooks. This is put on a blackboard in the kitchen so all the persons working there may see it. To illustrate, if there is cereal for breakfast the cook in distribut- ing it to the several dining rooms measures it out into food boxes with the No. 1 dipper. If 90 persons be receiving their meals in the dining room, the cook should dip the No. 1 dipper four times full into the food box. The fifth time he would only fill it to the third gradua- tion, which would make 95 rations of cereal sent to the dining room; this would be five more rations than the number of persons eating there. After the food box containing the cereal has arrived at the dining room, employees there should use their No. 3 ladles of 1^ gills capacity and should serve one ladleful to each person. If any one should desire more than one ladleful, or what is termed a second help- ing, the five extra rations would probably cover such requirements. If the five extra rations were not needed, they would be returned to the kitchen to be utilized in other meals. This method is employed for each article for which the graduated ration dippers may be used. The No. 4 ladle of 2§ gills for measuring soups, oyster stews, etc., is used in the same manner as the other. The use of the graduated ration dippers and the individual ration ladles guarantees that each inmate shall receive a uniform quantity of food, prevents waste, and reduces the work of the kitchen and dining-room employees. (D) Meat: It is much more difficult to control the issue of cooked meat from the kitchens to the dining rooms and its service there than the issue and service of such articles as lend themselves readily to the use of graduated ration dippers. If there are enough steam roasters or ovens, a good way to control the issue of cooked meats to the dining rooms where the kitchen cooks for more than one is to weigh out the meat, when it is received from the butcher shop, into separate lots, using the basic quantity ration tables to determine the quantity each dining room should receive. After the meat is so divided it can be roasted in individual roasters, and after being carved can be sent to the dining rooms. Where there are an insuf- ficient number of roasters or ovens, so that one can not be set aside for each dining room, the meat can be separated and numbered skewers thrust into the different pieces for each room. The num- bered pieces can then be put together in one receptacle and roasted or boiled, as the case may be. When the meat is done, that belonging to each dining room can be carved separately and sent in. 31 Care should be taken in the dining room to see that uniform quan- tities are served at the first helping, for this will prevent waste and dissatisfaction among the inmates. To demonstrate that uniform quantities had not been served in one institution, the meat just put onto the inmates' plates was weighed (by going hit and miss through the dining room) with the following results: 2 ounces, 4 ounces, 6 ounces, 7 ounces, 5 ounces, 4 ounces, 3 ounces, 4 J ounces, 4 ounces, etc. It can be readily seen why some of the inmates would complain of not having sufficient meat and others would have too much. The one aim in every dming-room service should be to give a helpmg of reasonable size, and if anyone wishes more to have some in reserve. (E) Butter: In the service of butter and butter substitutes it is the usual practice of institutions to give these to inmates only for break- fast and supper, and at noontime when meat is used to serve a gravy. In apportioning butter and butter substitutes a saving may be made if a serving machine, or butter cutter, is used and but one piece is given out at a time. The same type of serving machine should be used in cutting the butter for the officers and employees. Those cut- ting 48 pieces to the pound are usually found to be acceptable. (F) Dishes: As a means to secure satisfactory dining-room service the dishes should be standardized. Each dining room should have the same type of dishes of a proper size for the tables — dishes that will hold a portion. This method of service has been followed for a number of years by many restaurants, limch rooms, and school lunch rooms. If dishes too small are used, the inmates receive too little food. If the dishes are too large for a portion, too great quan- tities are served, which results in a waste of food, especially where graduated ration dippers are not in use. Institutions frequently use bowls and cups from two to three times as large as they should be. WASTE-ACCOUNTING SYSTEMS. Persons who have inspected garbage cans know that meat, potatoes puddings, bread, etc., that appear to have been good when they were thrown into the cans are found mixed with other garbage, and one frequently hears the statement that institutional kitchens and dining- room employees are so wasteful that a number of families could be fed from the good food thrown away. The inspection of garbage cans will not prevent lazy or indifferent employees from throwing good food left over from meals into the cans. They know that no adequate idea can be formed of the good food in a can of garbage, even though it be dumped from the can and examined. This fact is known to all administrative officers. Let it be assumed that the employees are efficient and that each is conscientiously doing his work; still the inspection of garbage cans is a failure, for the employees have no definite means of determining how much garbage there should be. From week to week, without attracting attention, the garbage may gradually increase in bulk. The most alert employee will not notice this increase, for the quanti- ties will fluctuate normally from day to day. The failure of garbage-can inspection to give satisfactory results is due to the fact that its success depends solely on the opinion 32 formed by the person making the inspection, who only guesses that the garbage is not excessive, and as time passes this inadequate inspection becomes lax, for there is no way of checking results tlirough making comparisons of different kitchens. A waste-accounting system will overcome these difficulties. The good food that has not been served is classified as ''usable food," which can be utilized by kitchens. The waste (garbage) and the good food are returned to the kitchen in separate containers to be weighed and recorded on the forms provided for that purpose. This method of handhng waste and usable food is a satisfactory way of preventing good food from being thrown out. Through its operation everything is separated and weighed, so far as it can be, before being put into the garbage. This gives a complete record of the garbage, from wliich comparisons can be made of the waste (garbage) of the different kitchens. The weighing of the "waste, not usable" (garbage) is one of the means of determining whether the inmates are receiving sufficient food. The weighing of the "usable food," which can be utilized by the kitchens (good food), is an additional means of determining whether the inmates are receiving sufficient food. The weighing of both the good food and the waste, not usable (garbage), shows whether the inmates are receiving sufficient food, and in the event of an official inquiry with regard to the feeding, the waste records would sliow whetlier or not enough food had been served. Some of the advantages readily recognized by administrative offi- cers of institutions to be obtained by tlie use of a waste-accounting system over garbage-can inspection are the following: With a waste-accounting system all the waste (garbage) is sepa- rated and classified under various heads; the separation and weio:h- ing of the waste gives an administrative officer very necessary in- formation as to the garbage left after a meal; and shows con- clusively when comparisons are made between a number of dining rooms whether or not a dining room is having a normal waste of food. It is a decided advantage to an administrative officer to have accurate information as to what makes up the waste (garbage) left over from each meal. Too much waste of any particular article of food will indicate that either too much has been served or the food was badly prepared or for some reason was unpalatable. It at once prompts an inquiry. On first thought it might seem that this information would be difficult to obtain, and that a large amount of additional work would be required in kitchens and dining rooms. This, however, has not been the case, for the experience in the use of a waste-accounting system in the New York State hospitals and other institutions has shown that this information may be ob- tained without increasing the number of employees. In using a waste-accounting system all the waste (garbage) is separated and classified under the various heads. The food left on the plates which can not be separated into the different kinds is recorded as "plate scraps;" the bread which has been left on the tables which 33 has been served is recorded as "bread;" potatoes, as ''potatoes," and where boiled potatoes are served the skins are classed as "potato skins; "meat, as "meat;" vegetables, as " vegetables ; " fishbones, etc., according to name. It is necessary to classify all food served and left on plates, as garbage; food remaining in the serving room or on the table unserved should not be classified with the garbage, but should be returned to the kitchens as usable food. The separation of waste from the inmates' tables is easily made by appointing one person (an inmate, if possible) at each table to look after the collection and separation of the waste from the table onto different plates. This can be done before the inmates leave the tables. The persons who regularly bring food to the dining-room table can carry the waste to the serving room. When the waste- accounting system is well under way it is found that inmates take an interest in the separation of the waste and will do this work without any urging. The waste-accounting system has been used with very marked results in one of the New York State hospitals since 1911, and in all of the New York State hospitals since 1917; in some institutions in the State of Pennsylvania for over five years, and in all the insti- tutions of the Province of Ontario, Canada, since November, 1914. Such marked results have been obtained through its use that insti- tutions have reported that they had either to decrease the munber of hogs formerly kept, as there was not sufficient garbage to feed them, or to purchase feed for the hogs. The feeding of garbage to swine is a ready way of utilizing garbage, but garbage is actually an expensive hog feed. From the standpoint of economy and food conservation all unnecessary garbage should be eliminated. No gar- bage therefore should be allowed to result from a meal with the idea that it is not a dead loss on account of being fed to the hogs, since hog feed usually can be purchased at a much less cost than the food supplies contained in garbage. it is reasonable to expect the following results from the use of a waste-accounting system: It checks underissues of food to dining rooms. It checks overissues of foods to dining rooms. It causes dining rooms to serve food more carefully. It prevents dining rooms from throwing a large quantity of good food into the garbage cans. It teaches the kitchen and dining-room employees to handle food supplies in a careful and economical manner. It gives employees an incentive to do good work, as the waste re- ports show which are the efficiently run kitchens and dining rooms and which are the poorly run ones. It is beneficial to the inmates of an institution because there is a minimum of waste of food in the kitchen and dining-room opera- tions, more care in cooking and serving, and, as the waste is lessened, more food is available for service. If the food supplies saved through the use of a waste-accounting system are not needed to improve the dietary of the inmates, there will be a reduced expenditure for supplies. 34 HOW TO USE A WASTE-ACCOUNTING SYSTEM. In places where a waste-accounting system has not been used it would be best to institute it by first weighing all waste not usable, making one entry of it under ''Plate scraps" on report blanks, here- after illustrated, and every few days, as the kitchen and dining-room employees grow more accustomed to the new order of things, subdi- visions of the waste can be made until the system is in full operation. Great care should be given to the usable food which can be utilized by the kitchens, and this should be entered on the report blanks. If uncarved meat is sent to the dining rooms, the meat should be trimmed from the bones returned to the kitchens before the bones are placed in the stock kettle. Unless this is done there will be a large waste of meat. When using the waste-accounting system the dining rooms, in- stead of dumping aU the waste from the tables into one container after the meal, gather up the different food articles separately which have been served and are left over on the plates and on the tables, so far as it can be done. Where there is more than one ward served in the same dining room, the different wards gather the waste from their tables and bring it to the serving room of the dining room. The same kind of waste from the tables of the different wards is put into one container and the several containers are then sent to the kitchen to be weighed. The food which has not been served on the tables is classified as usable and returned to the kitchen in separate containers from the serving room to be weighed and utilized again in subsequent meals. An employee in each kitchen is detailed to weigh the waste and usable food when the dining rooms bring it back to the kitchen. When a kitchen is cooking for but two or three dining rooms the additional work is of little account, but where they receive waste from several dining rooms it causes some additional work when the system is first started. After the system is in operation it causes little trouble, and the cooks prefer this method to the old way because with the old system they could not know when too much of any food was supplied to a dining room. Under a garbage-can inspection the different kinds of food left from a meal are returned to the kitchen in one receptacle into which aU kinds of food has been thrown, and if a dining room receives too much or too little of any kind of food it is hard for the cook to determine this fact. With the waste- accounting system, if too much of anything is sent to the dining room it is shown after the meal when the waste and usable food is returned and weighed. The cook, in separating the food to send the proper quantities to the different dining rooms, has to use considerable judgment, and, unless he has some way of checking the subdivision he has made of the cooked food in bulk, he is very likely to make mistakes and send too large or too small quantities. The assistance the waste account- ing system gives the chef and the cooks in the accurate distribution of cooked food to the different dining rooms more than offsets the work it causes. The waste on the tables can be collected while the inmates are waiting for the cutlery to be cleared off. This will expedite the 35 work considerably, as all the regular dining-room employees and inmates need to do is to carry the plates containing the collected waste into the serving room and empty them into the proper con- tainer. The use of containers of uniform size and weight for send- ing the waste back to the kitchens for weighing will facilitate the operation of the system. RECORD OF WASTE. Accurate records should be kept of the waste and usable food re- turned from the kitchens and the dining rooms. For this purpose a waste-report blank should be used in the kitchens, on which to record wliat is returned. A supply of these blanks should be placed in a suitable binder and kept in the kitchens, proper entries being made after each meal on the blank for that day. The following specimen forms have been found satisfactory in keeping the records of a waste-accounting system: Daily report of waste and usable food returned hy dining rooms to Tcitchens. — This form was approved by the New York State Hos- pital Commission for institutions under its supervision in 1911 and has been in successful use since that time. The actual amounts of waste and usable food returned to the kitchen of one of the New York State hospitals on May 1, 1918, have been inserted on the specimen of this form which follows. These figures have been used for two reasons: First, to illustrate* the manner of insertion; second, to show the waste in an institution which has used the system for some years. Another copy of this form is given to show how the daily form may be used in making a monthly summary of the waste and the usable food returned from dining rooms to kitchen. As will be noted, the form has been slightly altered so the quantities of the different kinds of waste and usable food for each day of the month are entered, and at the bottom is given the total of each kind of waste and usable food, and also the grand totals. Following the monthly summary sheet is a comparison sheet of the waste not usable and usable food for five kitchens of this institution for the month of May, 1918, which also gives the population served and daily per capita ounces of the waste and usable food returned by the dinmg rooms to the kitchens. There is also a separate comparison sheet giving the waste and usable food of the employees only. 36 PORM 333. State of New York — State Hospital Commission. Daily report of ivaste and usable food returned by dining rooms to lilchens. (No. 1 kitchen; May 1, 1918.) Waste not usable (pounds). Usable food which can be utilized by kitcliens (pounds). Dining rooms. 1 1 pq a o o ■^ § o o Ph i > Ph i o -a Is 1 1 £ O 1 o ^1 > BREAKFA.ST. 17 X 18 1 19 1 20 21 i ' 22 1 23 24 2 3 BA 1 1 BB ■ DINNER. 17 h 1^ ;i 7" 8 18 19 20 1 I 21 i -. . 1 22 1 23 ■i ! 24 i BA 2 2 4 3i 4 2 2 BB SUPPER. 17 18 i 19 20 ... 21 i 22 23 * 24 BA 2 1 1 li BB 7i Total 30J 9 lOJ 1 9 The waste from dining rooms should be kept separate and each kind weighed. So far as is necessary all the food sent to the dming rooms should be served so that the patients can have an opportunity to eat it. Care should be taken not to hold too much back for a second helping, for if too much is held back and not served during the meal but is returned to the kitchen unused, it will appear that too large a quantity of food has been sent to that dining room. When a dining room returns practically no waste and another dining room considerable waste it is an indication that one dining room is receiving too much and the other too little and some should be cut from one and sent to the other, and this should be done before reducing the requisitions on the storehouse to prevent deprivation of the patients. All liquids— water, coflee, tea, etc. — should be kept out of the waste. Waste is such things as can not be again utilized by the kitchens on account of having been served on the tables in the dining rooms. Usable food is such food as has not been served on said tables. Bones from carved meats are used in stock kettle and care should be taken to keep these separate. Blank spaces are left for kitchens to list anytlung returned which is not covered by the printed headhnes. "Plate scraps": When removing waste from the dining-room tables to be returned to the kitchens for weighing, cereals, potato skins, meat, vegetables, etc., should be kept separate and what can not be sep- arated should be listed by the kitchens as plate scraps. 37 Daily report of waste and usable food returned by dining rooms to kitchens. (No. 1 kitchen.) Waste not usable (pounds). Usable food which can 1)8 utilized by kitch- ens (pounds). Dining rooms. 1 i t-4 .g 1 1 1 o o s § t ® > .g o "3 £ 1 a m P5 1 Ph 1918 May 1 30 28 31 35 32 35 32 33 35 32 32 34 35 30 34 33 33 33 34 42 36 37 33 32 32 37 37 34 33 34 35 9 8 14 9 7 6 10 9 11 10 8* 10" 8i 6 U 10 7J 5* llj m 8i Hi 12i m 7 9i n 9 11 lU 10 i VJ 9 7 14 7 7 7i lOJ 6 7 5 8§ 4 9§ 6 11 10 10 2 1 2J 1* 2 2 'n 1 1 n n 1 h i 2i 13 i 3 9 9 "i' 4 30 8J 1---- 1 i i 6 9 10 io"* "h" 11 11 9i 8i 3 U n 4 7i 2| 8 10 9h nh 10 7i J .... .... 32 32 3 7 h 8 9 1 i i 10 10 11 1 "I" li 2i i 1* i 36 33 36 36J 11 12 13 li 14 2 i 15 m J 16 17 12 18 4| 2J 31 lU 30 25J 19 u 3i "2" 5J 15i 111 3 8i 6J 7 9i 8| 9 9 11 4 20 5i 21 22 i 23 1 2 1 1 32 24 10 25 35 32 34 36 11 9 26 2i l| 3 1 3i 1 0^ 27 28 .. 29 8J 1 'i'" 11 30 h 31 3i 5 Total 1,053 298 215 18 41 22 7 70 10 2J 550 247i 3i 29 Total of nonusable waste, 1, 734 pounds; total of usable waste, 832i pounds. 38 Waste accounting system — Comparison sheet — May, 1918. [Weight in pounds, except last column.] WASTE NOT USABLE. ft .g 3g ° a oi o i ti Kitchen. i * 13 03 o 1 ■s 1 o3 1 bo 1 3 1 =3 .a is "3 O W q;> ||| Ph n Ph s Ph > Ph O gc3 H ^; O fi . No. 1 1,053 298 215 18 41 22 7 10 70 1 734 1,007 55.93550 0. 8887 No. 2 1 1''3 387 15 22 7 12 168 1 734 1 045 55 93550 .8566 No. 3 558 151 733 1'i 74 59 92 97 122 1 901 1 557 61 32260 .6301 No. 4 439 343 3,516 25 20 494 316 312 1 28 12 38 74 91 867 926 794 653 27. 96770 29. 87090 .5635 Group 5 26 30 38 .7319 Total 1,963 74 145 141 135 169 525 7,162 5,056 231. 03220 .7311 USABLE FOOD. Kitchen. Meat. Bones. Bread Ce- real. Pota- toes. Vege- tables Mis- cel- lane- ous. Total. Patients and em- ployees. Daily average. Daily average per capi- ta, in ounces. No. 1 2 74 17 550 500 1,673 780 345 247 36 3 1 29 832J 611 1,694 1,087 392 1,007 1,045 1,557 794 653 26.85480 19. 70970 54.64510 35.06450 12.64510 4266 No. 2 .3017 No. 3 4 2 14 .5615 No. 4 293 3 3 4 '"io" 9 4 .7066 No.5 12 .3098 Total 105 3,848 579 11 39 13 20 4, 616 J 5,056 148.91940 .4713 EMPLOYEES ONLY— WASTE NOT USABLE. •^ Em- C3 ployees. m 8-ft •a 8 Ph P5 Ph % (^ > Ph ^ ^ § Q Q No 3 168 77a 50 454 27J 12i 66 23i 22 1 27 6§ 14 9 428^ 1211 132 104 88 61 13.8225 3.9274 1.0053 No 4 .4054 Total 245a 50 73 121 66 23^ 23 33J 23 550 236 139 17.7499 .7573 EMPLOYEES ONLY— USABLE FOOD. Employees. ft| 6u0 S]0 Kitchen. ■« "S § I "3 1 1 "^ d s 1 ^3 -^ S P5 P5 Ph > H ;^ fi n No 3 12J "iej' 629 222 641J 251i 132 104 88 51 20. 6935 8. 1048 1.5050 No 4 2 9 li .8366 Total 12.J 165 851 2 9 li 892i 236 139 28. 7983 1.2314 39 The weighing and the recording of the weights of the waste and the usable food are usually done by the kitchens, but in some in- stitutions the dining rooms are required to do this. It is recom- mended that it be done by the kitchens, so that this work may be centralized, and the kitchens may keep a check on the dining rooms. It is also recommended that the other records (monthly summary and comparison sheets) be prepared in one of the administrative offices, from the information supplied by the daily reports of waste and usable food returned by dining rooms to kitchens. A properly supervised dietary and the operation of a waste sys- tem will result in distinct economy. If an institution has a census of 2,000 persons it means that 6,000 meals are prepared each day. If but one ounce more of waste per person a day is thrown into the garbage than is necessary it wiU aggregate 125 pounds of food wasted per day; in one year the waste will be 45,625 pounds; if this waste is worth 10 cents a pound, as it may easily be, it will mean that for every 2,000 persons tne institution is needlessly throwing away $4,562.50 worth of food. The average institution is likely to save considerably over one ounce per capita per day by a weU-operated waste system. After the waste system is in thorough working order, the table waste per capita from employees should not exceed 1^ ounces daily, and for inmates not more than 1 ounce. The returned usable food is usually from one-half to three-fourths as much as the waste. KITCHEN AND DINING-ROOM EMPLOYEES. Food is the most expensive item in the budget of institutions. Moreover, it is more easily wasted and spoiled, without the knowl- edge of the administrative officers, than any of the other supplies used. Not only does its misuse residt in heavy financial loss, but at the same time the inmates are likely to suffer. Food in institutions and hospitals to-day is one of the chief therapeutic means of main- taining and restoring health. Wlien food is so important from a financial and therapeutic standpoint, why should the institutional management permit it to be handled by low-paid and irresponsible employees? There is no department of an institution where high salaries will be so quickly justified as in the preparation and service of food. Institutions that have not adjusted their kitchen and din- ing-room wages to war conditions, to the end that competent, willing help can be secured and retained, should take this matter under im- mediate consideration. LIBRARY OF CONGRESS 014 357 327 8