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| Hospital of| Hospital of | 25 Beds | 50 Beds | 100 Beds ----------------------------+------------+------------+------------ Beefsteak, Round | 5 lbs. | 8 lbs. | 15 lbs. ” Porterhouse | 8 lbs. | 10 lbs. | 20 lbs. Eggs | 2 doz. | 4¼ doz. | 8 doz. Cereal, Cooked fresh | 5 qts. | 10 qts. | 20 qts. ” Prepared | 1 pkg. | 2 pkgs. | 4 pkgs. Bread for toast, 1 lb. l’ves| 4 loaves | 8 loaves | 2 doz. l. ” (plain) in addition | 2 loaves | 4 loaves | 1 doz. l. Butter | 1½ 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. Sugar | 3 lbs. | 5 lbs. | 15 lbs. Fruit fresh (oranges, etc.) | 1 doz. | 2½ doz. | 5 doz. Fruit stewed | 2 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) | | |