----------------------------+------------+------------+------------ DINNER. ------------------------+-------------+-------------+-------------- Soup | 5 qts. | 10 qts. | 20 qts. Croutons or Crackers | 2 lbs. | 5 lbs. | 10 lbs. Roast, Rib | 8 lbs. | 12 lbs. | 20 lbs. Lamb, Leg |10 to 12 lbs.|15 to 18 lbs.| 25 to 30 lbs. Chops | 2 doz. | 4 doz. | 7½ doz. Potatoes | 1 pk. | ½ bush. | 1 bush. Celery |1 doz. stalks|1 large bun. | 2 large bun. Beets | ½ pk. | 1 pk. | ½ bush. Bread, bakers 1 lb. | 3 loaves | 6 loaves | 1 doz. l’ves loaves | | | Tea | ¼ lb. | ½ lb. | 1 lb. Sugar | 2 lbs. | 3 lbs. | 5 lbs. Milk | 3 qts. | 7 qts. | 15 qts. Dessert, Rice pudding | 4 qts. | 6 to 7 qts. | 18 to 20 qts. Ice Cream, in bulk | 4 to 6 qts. | 8 to 10 qts.| 4 to 5 gal. Ice Cream, brick | 2 to 3 br’ks| 4 to 8 br’ks| 10 bricks ------------------------+-------------+-------------+-------------- SUPPER. -------------------------+-------------+-------------+-------------- Scalloped Potatoes, | | | (potatoes, milk, butter)|3 qts. sliced| 6 qts. | 10 to 12 qts. Bread | 6 loaves | 12 loaves | 2 doz. Butter | 1½ lbs. | 3 lbs. | 6 lbs. Fruit, stewed | 2 qts. | 5 qts. | 10 to 12 qts. Tea | ¼ lb. | ½ lb. | 1 lb. Milk | 4 qts. | 6 to 7 qts. | 10 to 12 qts. Eggs, special diets | 1 doz. | 2 doz. | 4 doz. Cream | 1 pt. | 1 qt. | 1 gal. Oysters, raw | 2 to 3 qts. | 3 to 5 qts. | 6 to 8 qts. -------------------------+-------------+-------------+-------------- CHAPTER VIII. [Sidenote: Preparation of Food] If the purchase of a good quality of food for the patients in a hospital is important, the preparation and serving of it is of still greater importance. The most expensive food may be spoiled in cooking, or be served in such a manner that the patient has no desire for it. On the other hand, the cheaper article may be so tastily prepared that it will be readily partaken of.