CHAPTER VIII—Preparation of Food; Object of Cooking; Classes of Diets; Broths; Soups; Cooking Meats; Cooking Vegetables; Time of Meals 88-97 CHAPTER IX—Diet Lists and Blanks; Serving of Food; Tray Setting; Bills of Fare; Dishes; Hints on Serving 98-110 CHAPTER X—Hospital Dietaries; Supplies for One Hundred Persons for Thirty Days; Menus for Nitrogenous Diet 110-119 CHAPTER XI—Hospital Hygiene; Prevention of Disease; Sanitary Kitchens; Pure Food; Filters and Water; Air; Cleanliness; Flies; Garbage; Garbage Crematories 120-131 CHAPTER XII—The Help Question; Number of Servants; Contracts; Merit System; Schedule of Work; Rules; Servants’ Dining Rooms; Sleeping Rooms; Attire; Housekeeper’s Relation to Servants 132-143 CHAPTER XIII—The Problem of Waste; Main Causes; First Steps; Surgical Department; Utilizing Hospital Waste; Soap making; Drugs; Wasteful Physicians; Teach Economy; Abuse of Appliances; Careful Accounting; Watching the Expenditures; Dietetic Department; System 144-158 APPENDIX—Disinfection; Fumigation Can; Exterminationof Vermin; Care of Floors 159-162 HOSPITAL HOUSEKEEPING CHAPTER I. [Sidenote: The Hospital Housekeeper]