“Do we realize the satisfaction that a variety of soups, so easily and cheaply prepared, give to our inmates? Do we remember the many ways of preparing meats to be served with a great variety of gravies and sauces? Do we realize that mincing meat is an important method of preparation? Do we appreciate how much more satisfactory fresh vegetables are than canned? Don’t we forget the natural craving for fruit? Couldn’t we, with a little forethought, give our nurses and employes salads, ices, etc., at practically no greater cost than the routine dishes? Did you ever realize the variety of ways such common articles as potatoes, rice, apples, etc., can be cooked and served? Do we serve fish in as great a variety and often enough? Do we give attention enough to the possible varieties of dessert? Are all these questions trite? Yes; but possibly worth repeating to act as reminders.” It is time that the system of arranging a nurses’ bill of fare for months ahead were forever abandoned in every institution. The very monotony of it makes one weary at the thought. To know that on a certain day of the week one is doomed to a dinner of corned beef and cabbage is certainly not likely to create enthusiasm for the morning’s work. To contemplate while dressing that “this is the day for fried liver for breakfast,” is sufficient to nauseate some of the less hearty members of the family. To know that of all the list of fruits in the market only about three or four are likely to appear on the nurses’ table till the authorities see fit to change the bill of fare is, to say the least, depressing. Monday, apple sauce; Tuesday, stewed prunes; Wednesday, dried peaches or apricots, etc. And the desserts are often equally monotonous: Bread pudding, rice pudding, apple pie and again bread pudding, rice or tapioca pudding; apple pie, with a dish of cornstarch—sometimes pink, sometimes white—on Sunday. It is little wonder that after two or three years of this monotony in diet, many nurses regard these articles of food as things to be avoided for the remainder of their lives. As a general rule it is best to avoid, as far as possible, serving food that has been warmed over, or twice cooked, to sick people, though perfectly proper for those in health. It is better, however, to calculate as carefully as possible the amounts required for each meal, and cook no more than will be used. Meat, fish and vegetables, especially, are better for the sick when cooked fresh.