“It is an easy matter to take every article of food which makes your dietary, calculate food values and prices and make your bill of fare in accordance therewith. Entirely too much meat is used by all of us. Beans, peas, asparagus, milk, cheese and spinach make an excellent direct substitute. This is conservation, without loss in heat units or even in the tastiness of the food.” Dietary in Illinois. In the Institution Quarterly, published by the Public Charity Service of Illinois, Mr. Thomas Carroll, Traveling Steward for the Board, writes in regard to the waste which has been so prevalent in public institutions. “The lack of proper distribution, indifference as to preparation, lack of proper knowledge of the amounts of food required, have been chief impediments encountered in some of the institutions. Non-utilization of food up to its fullest possibilities has also been a serious drawback in the past.” Among the defects found in the institutions were: 1. Too much food of one kind. Entire lack of variety. 2. Poorly balanced menus. 3. An overamount of meat, occasionally an under supply. 4. Making of bones into soap instead of stock for soup. 5. Waste of fats. 6. Poor supervision in serving the food. 7. Inadequate chinaware or dishes in general. 8. Unsanitary conditions in the kitchen and in service. “With the co-operation of managers, storekeepers, cooks and servers, nearly all these defects have been remedied to a large degree.” One illustration will indicate the nature of the service of Mr. Carroll. “One institution which usually purchased 11,000 to 13,000 pounds of cooking oils and lard annually has not purchased a single pound since the first visit of the Steward. Excessive fats are trimmed from the meats, and are rendered in a large caldron expressly made for that purpose, and there is at present a surplus of nearly 5,000 pounds on hand, notwithstanding the fact that every requisition for fats and oils have been filled. “By saving all bones the same institution has an excellent supply of soup two or three times each week for the entire institution. It is of excellent quality, superior to that served in most restaurants.” Dietary for 1000 Persons. At the special request of the Secretary of the Society, Superintendent Eyman has prepared for our readers the following table, to which we call the attention of all superintendents, wardens and managers of public institutions. The estimates are based on the food requirements for an institution having 1000 inmates, and include the complete menu for every day in a week, with amounts, prices and food values. This table was prepared before the President had issued his request with reference to our abstinence from meats and white bread on certain days of the week. It can readily be modified to meet the present food conditions of the country.