.P5 Copy 1 Publication No. 1 KITCHEN ORGANIZATION AND ADMINISTRATION BY CHARLES S. PITCHER READ AT THE MEETING OF THE AMERICAN ASSOCIATION OF OFFICIALS OF CHARITY AND CORRECTION MEMPHIS, TENN., May 7 and 8, 1914. PUBLISHED BY THTC OHIO BOARD OF ADMINISTRATION Press Ohio Penitentiary. Monoeraph KITCHEN ORGANIZATION AND ADMINISTRATION BY CHARLES S. PITCHER READ AT THE MEETING OF THE AMERICAN ASSOCIATION OF OFFICIALS OF CHARITY AND CORRECTION MEMPHIS. TENN., May 7 and 8, 1914. PUBLISHED BY THE OHIO BOARD OF ADMINISTRATION Press Ohio Penitentiary. THE OHIO BOARD OF ADMINISTRATION Columbus, Ohio. J. P. Shaffer, President. A. F. Shepherd, M. D. Starr Cadwallader T. E. Davey W. E. Haswell, Sec'y. D. of D. JUN 12 1916 Dunlop 3380 Dunlop 3020 Richards 2765 Richards 3000 Dunlop 2385 Richards 2435 Dunlop • 1805 Dunlop 2385 Richards 3015 Atwater 2450 KITCHEN ORGANIZATION AND ADMINISTRATION Physiologists have determined how much food from a scientific standpoint a person requires. It is, however, true that there is a difference of opinion as to the quantity a person needs, as is shown by a comparison of the opinions of the following authorities:— (Quantities per man per day unless otherwise stated.) Available energy Inmates of prisons, insane hospitals: or fuel value Male convicts at hard work Ordinary male prisoners Prisoners and inmates of houses of correction per person Inmates of Reformatories (Male) Unemployed male prisoners Inmates of almshouses per person Punitive diet, short duration Punitive diet, long duration The insane per person The insane per person I will not attempt to discuss this matter from a physiological standpoint, as it has been the subject of careful experimentation for many years; what I will attempt to outline is how, after it has been determined what quantity of food a person needs, you can get this food on to his plate in the best possible manner and with the least amount of waste. It is needless to say that there are many ways that this can be done, good, bad and indifferent, but there must be one best way, which need not be the most complicated, as is illustrated in the answer given by a student in physics at one of the Western universities. The class in physics had just been studying the subject of hydraulic pumps and the instructor presented this question; "If you had a pail of water on the first floor of a building and wished to convey it to the third floor, what means would you use?" The different members of the class selected different kinds of pumps for the purpose of raising the water from the first floor to the third floor, but one student, a girl, who had recently entered the class for physics offered no opinion, but upon being asked by the instructor what she would do, replied, "I know but very little about physics, but if I wanted to get the water to the third floor I would take the pail and carry it up." Considering the subject from this point of view, we will proceed to discuss some of the things which are necessary for good kitchen organization and admin- istration: 1. Construction of kitchens 2. Equipment of kitchens and diningrooms 3. Employees " 4. Methods of control for kitchens and diningrooms "A" Ration allowance "B" Standard Basic Dietary Ration Tables "C" Graduated Ration Dippers "D" Control of cooked meats "E" Waste Accounting System 6 KITCHEN EQUIPMENT AND MANAGEMENT CONSTRUCTION OF KITCHENS No. 1 In planning an institution it is very essential it should be so constructed that everything about the instituticm will co-ordinate and harmonize with one general idea, so that its purpose may be carried out. Probably the unrest of the public and the general criticism and dissatisfaction with correctional institutions are due primarily to the fact that our prisons and reformatories are so constructed that the very type of buildings defeats the purpose for which the institutions are maintained, namely, the reformation and rehabilitation of the inmates. Chari- table institutions to carry out the purposes for which they are maintained are very much better constructed. Narrowing the idea down to- the original proposition, that of construction of kitchens, I would state that the kitchen should be so laid out that there will be no waste motion on the part of the employees caused by the kitchen being badly planned and the utensils poorly arranged. The matter of utensils will be dis- cussed under the subject of "Equipment." Unless it is entirely unavoidable the kitchen should never be placed in the basement, if you wish the kitchen to look presentable. The kitchen should be located on the first floor, but as in some of the general hospitals, it may be located on the top floor. Where there is plenty of land to build on, there is no reason for this. The floors should be of tile with a tile base, rounded where it joins th foot length, the same to be sujjported with 2" angle frame, fastened to the body. All trimmings of range to be steel finished and fastened to the body by means of machine threaded bolts and rivets. Coal Bin:— One (I) wrought steel coal bin, 42" deep,- 28" long, to be made of No. 14 steel, and to be bound around the bottom with 3" x |" steel binding and to be connected to the body of the range on one side. Contractor to i)rovide top, a door with heavy steel hinges and handle, and one chute door in front. Plate Shelf:- One (1) steel |)late shelf 11' 4" x 20" wide, made of No. IG steel and bound on each edge with 1" finished steel binding, the same to be supported on solid steel brackets, with steel finished facing, and bolted in the center of the range with machine thread bolts. Hood:- One U) sheet steel hood 13' long, 8J' wide, 30" high, to be made of No. 20 steel and bound around the bottom with 2J" finished steel binding, both sides of hood and front to have mitred ends, provide all necessary hinges and expansion bolts to suspend the hood over the range. Roasters :-- Four (4) seamless cast iron steam roasters, each to have a capacity of 35 gallons, and to have monel metal hinged covers, having brass hinges and handles, roasters to be provided with four extra heavy cast steel legs, draw off pipes and brass faucets. Jacket Kettles:— Four (4) aluminum jacket kettles, each of 60 gallon capacity, to be 28" in diameter, to be made of extra heavy aluminum, the jackets to be riveted with three rows of rivets and jirovided with steam inlet and outlet; also steam safety valve, the top to have a hinged cover, with heavy brass hinges and handle; also a 3" brass vapor pipe collar, tapped for water connection. All kettles to be pro- vided with wrought iron stands and brass draw off faucets. Vegetable Kettles:— Four (4) seamless cast iron vegetable kettles, each of 35 gallon capacity, and each to' be provided with monel metal covers with brass hinge*, and handles and 3" brass vapor collars tapped for water connections, all kettles to be provided with two galvanized perforated steaming baskets, extra heavy cast steel legs, draw off pipes and brass faucets. 16 KITCHEN EQUIPMENT AND MANAGEMENT Vapor Pipes :-- One (1) line of monel n.etal pipe to connect the four aluminum jacketed kettles and the four cast iron steam vegetable kettles, the rising pipes from eflch cover of the kettles to be 3" in diameter and of proper height above the covers of each kettle. The same to be connected into one main line of vapor pipe 5" in diameter, the main pipe to go through the floor and to be provided with a flanged sleeve, extend the pipe over to the ventilating flue. The pipe under the floor to be provided with an S trap. The same to be dri])ped with a ^" brass pipe to the adjoining sink. Coffee Urns:-- One (1) set of Imperial coffee urns, consisting of two urns for coffee of 50 gallon capacity each and one water urn of 75 gallon capacity. All urns to be made of 40 oz. Monel metal planished on the outside and provided with necessary steam coils for heating same. The coffee urns to have Monel i)ercolators and be connected on the side to the center water urn with brass nickel-plated pipe hav- ing a Jenkins valve. The water urn to be provided with safety and vacuum valves and glass gauge with measuring, scale. All urns provided with brass draw off faucets and wrought iron stands. Cook Tables :- Two (2) cook tables each to be 10' long, 3' wide, the top to be 3-16" pol- ished steel having a 2" flange turned down on all edges. The top of one table to be cut for bam marie pan and carving table. The tables to be supported on extra heavy ornamental cast steel legs and to have a solid galvanized steel shelf built 10" above the top of the floor. Each table i)rovided with one drawer with lock fcr working tools. Sauce Pan Racks:- Two (2) sauce pan racks, each to be 9' long, 2' wide, having triple bars. The bars to be made of 2|" x |" steel, having hooks on each side of bars 8" apart. The rack to be supported by 2^" pipe column, to extend from the floor through the top of the cooks' table and provide the same with necessary flange on the bottom and brace underneath top of cooks' table. Carving Table and Bain Marie Pan:- One (1) carving table and bain marie pan, to be 5' long, 25" wide, 9" deep made of heavy planished told rolled copper tinned on the inside and provided with copper tinned steam coils for heating same, with copper tinned perforated bot- tom. The pan to have a heavy copper tinned flange 2" from the top and to contain two porcelain enameled meat platters with heavy tin i)lanished revolving 'covers, the bain marie o))ening to have a wired edge, provide wa'^te outlet 1" in diameter. Hot Tables and Warm'^rs:- Two (2) hot tables and warmers, each to be 6' long, 30" wide, and 4' 6" high, including the height of the stand, the body to be made of No. 20 galvan- ized iron with sliding doors on each side of warmer, the top of each warmer to be made of No. 14 galvanized steel reinforced with angle braces. Warmers to con- tain two shelves, and each shelf is to be heated with four rows of f " steam coils connected for one circulation. All warmers to be set up on a wrought iron stand 10" high. KITCHEN EQUIPMENT AND MANAGEMENT 17 Steel Tables :- Three (3) steel tables- each to be 7' lonp:, 2' wide, the t(>i),s of each to be made of 3-16" polished steel with a 2" flange turned down on all edj^es. Each table provided with heavy steel ornamental leys and one oalvanized drawer with lock for working- tools. Coffee Urns: One (1) set of coffee urns foi- employees' dining room, the set to consist of two coffee urns, 10 gallon capacity each, and one water urn 20 gallon ca])Hcity. All urns to be made of Monel metal. The coffee urns to have porcelain enameled cylinders with double glass gauges for water and coffee and to be connected on each side of water urn with seamless brass nickel-plated tubing provided with Jenkins Valve. All urns provided with copper tinned steam coils for heating same. The water urn provided with safety and vacuum valve and glass gauge with measuring scale. Urn Stand and Warmer: — One (1) urn stand and warmer to be 5' long, 20" wide, body to be made of Russia iron having two shelves, heated with steam coils. The top of warmer 'to be made of heavy planished coii])er with heavy cast legs 10" high. Drainer: — One (1) urn drainer 5' long, 6" wide, made of heavy planished cojtper tinned inside; with perforated drain. The drainer to be nickel-plated and fastened to the body of the warmer with heavy steel brackets and i)rovided with a waste outlet, having nickel-i^lated faucet. Plate Warmers: — Three (3) plate warmers, two to be 6' long and one to be 4' long. All warmers to be 2' deep, 6' high, made of e.xtra heavy Russia iron, and to contain four shelves, each shelf to be heated with four rows of i" steam coils and to have sliding doors in front with ball-bearing wheels, and to be set up on an iron stand 10" high. Coal Wagon:— One (1) steel coal wagon to be 28" long, 22" wide, 20" deej), to be made of No. 14 steel, bound around the to]) and bottom with U" steel binding and pro- vided with heavy steel castor wheels. F'ood Trucks: — Five (5) food trucks — each to be 4i' long, 2i' wide, 4i' high, the frame to be built of galvanized iron pipe, the uprights to be If" in diameter, the braces to be If" in diameter. Truck to have two shelves, each to be full length and width, built solid of No. 18 galvanized iron, supported in the centers to the side braces, the lower shelf to have 1" edge turned up all around, the upper shelf to be set down 3" from the top. All trucks provided with two swivel wheels, front and back, and wheels on sides, all to have heavy rubber tires, each truck pro- vided with galvanized bar at end. The equipment which is described in the foregoing is capable of cooking the meals for 600 persons, but by increasing the kitchen employees a population of 800 could be provided for although it would make it very inconvenient for the kitchen force. It will be noticed from Figure 1 that all of the equipment with the excep- tion of the tea and coffee urns and the sinks are located away from the walls of 18 KITCHEN EQUIPMENT AND MANAGEMENT the kitchen making it much easier to keep the kitchen clean, more convenient for the cooks and makes the kitchen more sightly as the walls are not cluttered up. Floor drains, with bell traps and waste pipes connected to the sewer, are placed underneath the aluminum kettles, roasters and vegetable kettles. This is of much assistance in scrubbing the kitchen and in emptying water- from the kettles when they are being cleaned. The jacketed kettles are of aluminum with alumi- num covers. ■ The cover of the vegetable steamers and steam roasters are of monel metal. The tea and coffee urns are also of monel metal, while all the sauce pans used in the kitchens are of aluminum. I would particularly recommend the use of aluminum kettles, sauce pans, etc., as no re-tinning is necessary- Aluminum kettles cost about fifty per cent, as much as copper block tin lined kettles, cook more rapidly and will last as long without any outlay for re-tinning. Very frequently copper block tin lined kettles, these with a block tin lining J" in thickness, have to be re-lined at a cost of approximately $75.00, while sixty gallon aluminum kettles can be purchased for appi'oximately $140.00, a material saving in the equipment of a kitchen as well as a permanent improvement over the copper block tin lined kettles. Copper tin lined kettles and sauce pans have to be re-tinned nearly every year, which is a source of considerable expense; furthermore when the tin lining is wearing off, the copper is considered to have a bad effect on the food coming in contact with it. Monel metal tea and coft'ee urns are proving very satisfactory. They are more expensive than the tin lined tea and coffee urns, but as they require no re-tinning they are much more economical in the end. Monel metal covers for iron roasters and vegetable kettles are preferable to galvanized iron or copper covers as they last longer and as, in the case of cop- per covers, no re-tinning is necessary. I would recommend the use of steel tables in the kitchen as they are very easy to keep clean and will last much longer than wooden ones. Plate warmers for the kitchens and dining rooms are a very necessary part of the equipment, for even if the meal is well cooked, the food is rendered un- palatable and is unsatisfactory if served on cold plates. In connection with the equipment of a dining room, I would suggest the use of round instead of long tables. A table 6 feet long and 2^ feet wide Will ac- commodate 6 persons and a table 10 feet long and 2i feet wide will accommodate 10 persons. A round table 4' 6" in diameter will accommodate 5 persons, giving them plenty of room and if they sit as close together as at a long table, 6 could be accommodated. It is a psychological fact that upon going into a dining room where there are tables of different kinds, people will naturally go to the round tables, as they seem more homelike than either square or long ones. The entire atmosphere of an institution dining room and the attitude of the persons eating in the dining rooms can be changed through the use of round tables. In dining rooms of correctional institutions I would recommend the use of long tables and benches only for inmates in the lower grades or those undergoing discipline. For all other inmates I would recommend the throwing out of the long tables and benches and the substitution of round tables and light bent wood chairs. Light bent wood chairs cannot be used as effective weapons by disturl>ed or vicious inmates and are no more dangerous than the dishes on the table. In case inmates become refractory it is much easier to restrain them in a dining room equipped with round tables than where there are rows of long taWes. It is also much easier to serve food at round tables. KITCHEN EQUIPMENT AND MANAGEMENT 10 EMPLOYEES NO. 3 The fact that persons are employed in a kitchen or dining room is no guaran- tee that they are good cooks or good waiters. It seems to he the style to "damn the cook and the waiters" for almost anything which happens in connection with the operation of kitchens and dining rooms. No doubt some of this is merited, but, on the other hand, there are as many conscientious people following up this line of work as are following other lines, and the trouble, to some extent, is due to the fact that there is no adequate system to follow, so the employees who really wish to perform their duties well can gain sufficient knowledge to carry on their work efficiently, and not fail through lack of information and training rather than intention. Some think that kitchens and dining rooms are necessarj' evils, but this is a pessimistic view to take of the matter. When you are inspecting a kitchen or dining room, and you feel that the work is well done, do not be afraid to com- pliment the cooks or the dining room employees for fear that the next time you visit their place, you may find it necessary to reprimand them. Remember that they have trouble the same as every one el.se, and will appreciate praise as hearti- ly as you would if complimented by your superiors. If, every time you make an inspection, you make criticisms and never express any appreciation of the good work which the employee may at sometime have performed— in other words, if the only part of the doughnut you ever see is the hole in the center, your criti- cisms in time will have the .same effect as a long string of "don'ts" have with children, and the employees will grow to feel that you are not satisfied with any- thing they do, and have no appreciation whatever of their efforts to render good service. A combination of praise and criticism is much more effective' than criti- cism alone. Undue haste in filling vacancies is often the reason why you have inefficient employees for it is much better to have a vacancy than to appoint an inefficient person to a position in an institution. Dining room employees should be as well paid as ward attendants, while the kitchen help should receive higher wages than either thus giving the efficient em- ployee an opportunity for promotion. The wages paid kitchen and dining room employees in the New York State Hospitals since April 1st, 191.3, are as follows: Wages per month. M inimum M aximum Chefs— Men $ .$ 95.00 Head Cooks— Men 55.00 Head Cooks — Women 55.00 Cooks — Men 35.00 Cooks— Women 35.00 Assistant Cooks— Women 30.00 Kitchen Helpers— Men 25.00 30.00 Kitchen Helpers -Women 18.00 25.00 The wages of kitchen helpers are increased from the mimimum to the maxi- mum at the rate of two dollars per month for each six months of continuous service. Male attendants receive $26.00 to $34.00 per month; Women attendants. $19.00 to $25.00 per month; Special Attendants— Men, $43.00 to $50.00 per month, and Special Attendants — Women, $35.00 to $43.00 per month with an increase from the minimum to the maximum at the rate of two dollars per month for each six months of continuous service. (All persons receive maintenance.) In a kitchen cooking for GOO inmates and employees, I would recommend the employment of one head cook, one cook and two kitchen helpers. In larger 20 KITCHEN EQUIPMENT AND MANAGEMENT kitchens the proportion of employees can be reduced, for instance, in a kitchen cooking for 1800 inmates I would recommend the employment of one head cook, two cooks and three kitchen helpers. In each instance there would be inmates to assist in doing the rough work and the cleaning. Where there is a number of employees to cook for at night, I would recommend the employment of a night cook in addition to the day force of the kitchen. In small dining rooms attendants can be employed but in large dining rooms serving 300 persons or more it is best to have Special Attendants in charge with Attendants to assist them. As a general rule women make better dining room employees and men better kitchen emp'oyees especially if the kitchen cooks for over 100 persons. For small kitchens where the utensils are light, women give satisfactory service but in larger kitchens where heavy utensils are used it is diffi- cult to secure women who can do the work. Two books which will be found useful by persons having the supervision of kitchens and the instruction of cooks are "A Laboratory Handbook for Dietetics" by Mary Swartz Rose, Ph. D., Assistant Professor, Department of Nutrition. Teachers College, Columbia University, published by The Macmiilan Company, New York City. N. Y., 1918, and "Institution Recipes for use in Schools, Colleges, Hospitals and other Institutions", by Emma Smedley, Publisher. 6 East Front Street, Media, Pennsylvania. There is much in these books which will be found useful for institutions. Two other books which are particularly useful for.persons who have the supervision of institution kitchens are the "Methods of Fiscal Cor- trol of State Institutions" by Henry C. Wright, published by The State Charities Aid Association, No. 105 East 22nd Street. New York City, March 1911, and Sec- tion No. 9 "Report of the Committee of Inquiry into the Departments of Health. Charities and Bellevue & Allied Hospitals in the City of New York appointed by the Board of Estimate and Apportionment. City Hall, New York City". Where a Triiining School for Nurses is maintained it js advisable to have the cooks and dining room employees take the same kind of work in dietetics as is prescribed for the pupils of the Nurses Training School, so that they will have a good knowledge of dietetics. Where employees have become lazy or inditferent as a disciplinary, method I would recommend transferring them to another kitchen, thereby changing their surroundings. This frequently causes them _ to render more satisfactory service and makes it unnecessary to secure ^new employees. This is recommended only in cases of employees who have been doing satisfactory work but for somie reason may have become indifferent. One source of dissatisfaction with the dietaries of prisons and penitentiaries, I believe, is the practice to have a prisoner cook in charge of the kitchen, who is under the supervision of a guard who knows nothing about kitchen management or cooking. Another source of trouble common to prisons and penitentiaries is the fact that they have inadequate kitchen equipment making it necessary to bcil nearly everything they have to eat. The two combined produce a wasteful and therefore costly dietary, for except on special occasions the meals usually consist of some kind of boiled meat with potatoes and large quantities of bread, and as this becomes very monotonous it results in a large waste, estimated in one peni- tentiary of 1000 prisoners to equal at least $15,000.00 a year. KITCHEN EQUIPMENT AND MANAGEMENT 21 METHODS OF CONTROL FOU KITCHENS AND DINING ROOMS No. 4 In ordering" supplies a kitchen as well as all other departments of an insti- tution should be required to obtain all their supplies on requisitions. The requi- sitions should be made up in duplicate and a carbon copy should be retained in the kitchen so that the supplies may be checked with the carbon copy when they are received and a receipt given to the storeroom. A great source of loss in ordering and distributing supplies is occasioned through not ordering supplies in accordance with the population for which the kitchen cooks. The Standard Basic Dietary Ration Tables, which are a part of this paper, are for the purpose of insuring that proper and uniform supplies of un- cooked food will be sent to the kitchens. They are made up somewhat like an in- terest table; the different articles to be ordered appearing in a vertical column and the population in a horizontal column. Under the populations are shown the quanti- ties to be ordered for a given number of persons for one meal unless otherwise specified. This system does away with the time honored one of fixing upon a given amount of food supplies to be sent to the kitchen and continuing to send the the same quantity of food supplies until there is such a waste or such a shortage that it is so evident as to be brought to someone's attention, and to cause them to realize that there is a waste or a shortage to be corrected. Institutions usually have a fixed per capita ration allowance of food supplies and it is therefore necessary for them to devise some method of handling these supplies to the very best advantage, so as to provide as good a dietary as possible from the supplies available. The following per capita ration allowance has been found sufficient for use in a State Hospital for the Insane: — Meat and Fish 10.5 oz. Farinaceous Foods 13. " Butter 1.5 Cheese .3 Coffee .465 " Tea .1175 Milk 1. Pt. Eggs .5 Egg Dried Fruit .5 oz. Sugar 2. " Potatoes 10. This ration allowance is useii in estimating the food supplies required for the inmates and employees in making up the quarterly estimates which are sub- mitted to the State Hospital Commission, and the daily issues of food to the kitchens are made in accordance with the Standard Basic Dietary Ration Tables in use at the institution. Some departments in estimating allowances of food su|)ples. (I think this is particularly true of City Departments) base their allowance on so much money per person. I believe this to' be an improper way to estimate for food supplies for tTie reason that there is such a great variation in the market prices of com- modities that some years there would be an adequate amount of food supplies and during other years, when the market was high, there would be an insufficient quantity or it would necessitate the use of a dietary giving very little variety. It is much better to have a fixed per capita ration allowance. For example, some- times carcass beef can be bought for nine cents per pound and at other times it costs twelve cents per pound; eggs can be purchased at times at eighteen cents per dozen and at other times even refrigerator eggs cost thirty cents per dozen or 22 KITCHEN EQUIPMENT AND MANAGEMENT moi'e. There are wide variations in the market prices of butter, Hour, sugar, cereals, etc., which would very materially reduce the quantity of food supplies available for an institution in years of high prices if an allowance of so much money per capita was made rather than a ration allowance. The operation of hotel and restaurant dining rooms' and kitchens is much different from that of institution kitchens and dining rooms. The former have a checking system in use, where a given quantity or portion of a certain kind of food is sold for so much money, and this quantity is checked out of the kitchen and no matter whether the food is eaten or not, there is no loss to the hotel or restau- rant. In an institution a certain quantity of food is allowed to sustain a certain number of persons, and it is at times a difficirit task to make this food go around especially where there is careless handling, poor cooking, indifferent dining room service, a fluctuating population and no automatic system of control. An insti- tution should make its supplies go as far as possible and should stop leakages of food, after the manner of stopping losses of water through leaking faucets when there is a water famine in the City. There is without doubt a waste of food in institutions and private families, always has been and always will be. Our prob- lem is to reduce this to what may be considered a normal quantity. The Stan- dard Basic Dietary Ration Tables, and the Waste Accounting System, which will be described later, are the best means I know of to give satisfactory kitchen and dining room service and at the same time prevent unnecessary waste. KITCflEN EQUIPMENT AND MANAGEMENT 23 INSTRUCTIONS FOR USE OF THE STANDARD BASIC DIETARY RATION TABLES The object of these tables is to facilitate the changing, at least weekly, if necessary, of the quantities of food supplies issued to the kitchens. All the quantities are figured for an issue of uncooked food for one meal. When the issue is for a large number of persons the range in population is figured for increases in units of 20 from the minimum to the maximum. The range for small numbers of persons is figured for increases in units of 10 from the minimum to the maximum. In arriving at the quantity for which a kitchen should requisi- tion, the quantity for the number of persons nearest to the population the kitchen cooks for, should be requisitioned, unless the waste reports show that certain ar- ticle or articles are excessive when the next lower quantity should be requisi- tioned. Should the waste reports show that the quantity is too small of any arti- cle or articles, then the next larger quantity should be requisitioned. In making up the requisitions the same order should be followed as is given at the top of each Standard Basic Dietary Table, viz: Patients and Employees. Patients only. Employees only. Workers only (Patients) Each Saturday morning before 9:00 A. M. the Supervisors should furnish the Chef with a report showing the total number of persons eating their meals in their service as of that day made up in the following manner:— Patients and Employees Patients only Employees only Workers only (Patients) and the kitchens should also furnish the Chef with a report showing the number of employees and patients, whom they are serving, that are not attached to the ward service, for which they cook, and from these reports the Chef will prepare a list giving the total number of persons supplied by each kitchen. These tables are arranged to apply only to the patients and employees, who are receiving meals which are cooked in the following kitchens: — "A-B" Kitchen "C-D" Kitchen •'Group One" Kitchen "Group Two" Kitchen "Group Three" Kitchen On each requisition covered by this Basic Dietary Ration Table the person making up same should impress the following rubber stamp: — This dietary requisition is based on the following number of persons: Patients and Employees Patients only Employees only Workers only (Patients) and then fill in the number of persons for whom the supplies are required. The Chef and Storekeeper or their representatives will check up the requisitions to see 24 KITCHEN EQUIPMENT AND MANAGEMENT that the quantities thereon comply with the Standard Basic Dietary Ration Tables for the population given before the requisitions are forwarded to the Steward's office for approval, and they will place their initials on the requisi- tions so as to show by whom the checking was done. Chas. S. Pitcher September 7th. 1911. Steward. Revised June 2nd, 1913. FOR THE GUIDANCE OF THE CHEF, STOREKEEPER AND HEAD COOKS OF THE FIVE LARGE KITCHENS Requisitions covered by the Standard Basic Dietary Ration Table will be made daily. After the population, as reported to the Chef on Saturday, are calculated by him, he will furnish each kitchen with the population for which they should requisition for the week beginning with the following Wednesday. He will also furnish the Steward, Storekeeper and provide himself with a list showing the number of persons for which each kitchen is to requisition. These lists are to be headed WEEK BEGINNING (for week beginning from the next Wednesday). Chas. S. Pitcher September 7th, 1911. ' • Steward Revised— June 2nd, 1913. KITCHEN EQUIPMENT AND MANAGEMENT 25 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 300 320 340 360 380 400 420 440 460 480 500 Cornmeal lbs. 13 14 15 16 17 18 18J 19 20 21 22 Hominy " Same as above Rolled Oats " 15 16 17 18 19 20 21 22 23 24 25 Wheat Flakes " Same as above Farina " Same as above Rice " 11 12 13 14 14^ 15 16 17 18 18J 19 Eggs " One Egg for Unemployed Patients Two Eggs for Employed Patients Three Eggs for Employees STANDARD BASIC DIETARY RATION TABLE ONE MEAL— BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 520 540 560 580 600 620 640 660 680 700 720 Cornmeal lbs. 23 24 25 25J 26 27 28 29 30 31 32 Hominy " Same as above Rolled Oats " 26 27 28 29 30 31 32 33 34 35 36 Wheat Flakes " Same as above Farina " Same as above Rice " 20 20i 21 22 22i 23 24 25 26 26 J 27 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 740 760 780 800 820 840 860 880 900 920 940 Cornmeal lbs. 33 34 34i 35 36 37 37^ 38 39 40 41 Hominy " Same as above Rolled Oats 37 38 39 40 41 42 43 44 45 46 47 Wheat Flakes 37 38 39 40 41 42 43 44 45 46 47 Farina " Same as above Rice '' 28 28 J 29 30 31 32 32^ 33 m 34 35 26 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL— BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 960 980 1000 -.020 1040 1060 1080 1100 1120 1140 1160 Cornmeal lbs. 42 43 44 45 46 Hominy " Same as above Rolled Oats " 48 49 50 51 52 Wheat Flakes " Same as above Farina " Same as above Rice " 36 37 38 39 39i 40 41 41^ 42 43 43^ 47 48 4J 50 51 5U 53 54 55 56 57 58 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 1180 1200 1220 1240 1260 1280 1300 1320 1340 1360 1380 Cornmeal lbs. 52 53 53^ 54 54^ 56 57 57A 59 60 61 Hominy " Same as above Rolled Oats " 59 60 61 62 63 64 65 66 67 68 69 Wheat Flakes " Same as above Farina " Same as above Rice " 44 45 46 47 48 48i 49 50 50J 51 52 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-BREAKFAST EMPLOYEES AND PATIENTS (Continued.) 1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 Cornmeal- lbs. 62 62i 63 64 65 6G 67 67.i (JS 69 70 Hominy " Same as above Rolled Oats " 70 71 72 73 74 75 76 77 78 79 80 Wheat Flakes " Same as above Farina " Same as above Rice " 52| 53 54 55 56 56h 57 58 59 60 60i KITCHEN EQUIPMENT AND MANAGEMENT 27 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-BREAKFAST EMPLOYEES AND. PATIENTS (Continued.) 1620 1640 1660 1680 1700 1720 1740 1760 1780 1800 1820 Cornmeal lbs. 71 72 73 74 75 751 76 77 78 78i 79 Hominy " Same as above Rolled Oats ". 81 82 83 84 85 86 87 88 89 90 91 Wheat Flakes " Same as above Farina " Same as above Rice " 61 62 62J 63 64 65 65.^ 66 67 67i. 68 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-BREAKFAST EMPLOYEES AND PATIENTS (Continued,) 1840 1860 1880 1900 1920 1940 1960 1980 2000 P( er Cap. oz. Cornmeal lbs. 80 81 82 83 84 85 86 87 88 .7 Hominy 80 81 82 83 84 85 fc'6 87 88 .7 Rolled Oats 92 93 94 95 96 97 98 99 100 .8 Wheat Flakes Same as above .8 Farina Same as above .8 Rice 69 70 71 71 J 72 73 74 741 75 .6 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— DINNER PATIENTS ONLY (Continued.) 300 320 340 360 380 400 420 440 460 480 500 Barley lbs. 11 12 13 14 m 15 16 17 18 181 19 Rice Same as above Hominy (for pudding) ' Same as above Crackers Same as above Sago 9h 10 m 11 11* I2h 13 m 14 15 15i Green Peas Tapioca Split Peas Same as above Same as above Same as above Corn Starch n 8 8h 9 9i 10 m 11 11* 12 12.1 Fresh Vegetables 75 80 85 90 95 100 105 110 115 120 125 Roast Beef Roast Mutton Same as above Same as above Boiling Beef 94 100 106 112.1 1181 125 131 137^ 144 150 156 Corned Beef Salt Fish Roast Pork Salt Pork Fresh Fish ' Same as above Same as above ' Same as above ' Same as above Same as above 28 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 300 320 340 360 380 400 420 440 460 480 500 Beef Stew lbs. 56 60 64 68 72 75 79 82i 86 90 94 Mutton Stew Same as above Frankfurters Same as above Hamburger Roast Same as above Sauerkraut Same as above Farina 13 14 15 16 17 18 m 19 20 21 22 Beans 28 30 32 34 36 37J 39 41 43 45 47 Beans-Lima Same as above Potatoes 130 140 150 160 170 180 185 190 200 210 220 Canned Veg. Gal. 8J 9 91 10 lOJ 11 Hi 12 m 13 13^ STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 520 540 560 580 600 620 640 660 680 700 720 Barley lbs 20 20^ < 21 22 22J 23 24 25 26 26J 27 Rice ' Same as above « Hominy (for pudding)' ' Same as above Crackers Same as above Sago 16 17 m 18 19 191 20 201 21 2U 22i Green Peas ' ' Same as above Tapioca ' ' Same as above Split Peas * Same as above Corn Starch ' 13 13i 14 14J 15 151 16 16h 17 171 18 Fresh Veg. ' 130 135 140 145 150 155 160 165 170 175 180 Roast Beef ' ' Same as above Roast Mutton ' Same as above Boiling Beef 1621 169 175 181 188 194 200 206 212 218^ 225 Corned Beef Same as above Salt Fish • Same as above Roast Pork ' ' Same as above Salt Pork ' Same as above Fresh Fish ' Same as above KITCHEN EQUIPMENT AND MANAGEMENT 29 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 520 540 560 580 600 620 640 660 680. 700 720 Beef Stew 11 •s 971 101 105 109 112 116 120 124 128 13U 135 Mutton Stew Same as above Frankfurters ' Same as above Hamburger Roast ' Same as aL ove Saurkraut ' Same as above Farina ' 23 24 25 25i 26 27 28 29 30 31 32 Beans 49 51 52J 54 56 58 60 62 64 66 68 Beans — Lima ' ' Same as above Potatoes 230 240 250 255 260 270 280 290 300 310 320 Canned Veg. Gal. 14J 15 15i 16 m 17 18 18^ 19 19^ 20 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— DINNER PATIENTS ONLY (Continued.) 740 760 780 800 820 840 860 880 900 920 940 • Barley n»s 28 28h 29 30 31 32 32| 33 33i 34 35 Rice Same as above Hominy(for pudding)" Same as above Crackers ' * Same as above Sago 23 24 24J 25 251 26 26^ 27 27^ 28 29 Green Peas " Same as above Tapioca Same as above Split Peas Same as above Corn Starch " 18J 19 19J 20 201 21 2U 22 22J 23 23i Fresh Veg. " 185 190 195 200 205 210 215 220 225 230 235 Roast Beef Same as above Roast Mutton Same as above Boiling Beef " 231 237 243^ 250 256 262 268 275 28U 288 294 Corned Beef " Same as above Salt Fish Same as above Roast Pork " Same as above Salt Pork Same as above Fresh Fish Same as above 30 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 740 760 780 800 820 840 860 880 900 920 940 Beef Stew 11 )S 1381 142 146 150 154 158 16U 165 1681 172 176 Mutton Stew Same as above Frankfurters Same as above Hamburger Roast Same as above Sauerkraut Same as above Farina 33 34 34i 35 36 37 sn 38 39 40 41 Beans 70 72 73i 75 764 78 80 82 84 86 88 Beans— Lima Same as above - Potatoes 330 340 345 350 360 370 375 380 390 400 410 Canned Veg. Gal. 20| 21 211 22 221 23 23J 24 241 25 25J STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 960 980 1000 1020 1C40 1060 1080 1100 1120 1140 1160 Barley lb s. 36 37 38 39 39i 40 41 4 J 42 43 m Rice Same as above Hominy (for pudding) ' ' Same as above Crackers ' Same as above Sago 30 301 31 3U 32 33 34 34| 35 35J 36 Green Peas Same as above Tapioca ' Same as above Split Peas Same as above Corn Starch 24 241 25 25i 26 26.1 27 ■m 28 28h 29 Fresh Veg. 240 245 250 255 260 265 270 275 280 285 290 Roast Beef ' . Same as above Roast Mutton Same as above Boiling Beef ' 300 306 3 2J 319 325 331J 338 344 350 356 362 Corned Beef Same as above Salt Fish ' Same as above Roast Pork . ' ' Same as abt)ve Salt Pork ' Same as above Fresh Fish ' Same as above KITCHEN EQUIPMENT AND MANAGEMENT 31 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 960 980 1000 1020 1040 1060 1080 1100 1120 1140 1160 Beef Stew Mutton Stew Frankfurters Hamburger Roast Sauerkraut Farina Beans Beans — Lima Potatoes Canned Veg. lbs. 183 184 188 191J 195 198J 202 206 210 214 218 Same as above Same as above * Same as above Same as above 42 43 44 45 90 92 94 96 Same as above 420 430 440 450 Gal. 26 26J 27 28 29 294 30 30| 31 31.J 32 46 47 48 49 50 51 5U 98 100 102 103i 105 106i 108 460 470 480 490 500 510 515 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 1180 1200 1220 1240 1260 1280 1300 1320 1340 1360 1380 Barley lb s. 44 45 46 47 48 48^ 49 50 50 i 51 52 , Rice Same as above Hominy (for pudding) ' Same as above Crackers Same as above Sago 37 38 m 39 39J 40 40J 41 4H 42 42J Green Peas ' ' Same as above Tapioca ' Same as above Split Peas ' Same as above Corn Starch ' 2dh 30 30J 31 31i 32 32^ 33 33J 34 34i Fresh Veg. 295 300 305 310 315 320 325 330 335 340 345 Roast Beef ' ' Same as above Roast Mutton ' ' Same as above Boiling Beef ; ' 369 375 381 J 388 394 400 406 412 418 424 430| Corned Beef ' ' Same as above Salt Fish - ' Same as above Roast Pork ' Same as above Salt Pork ' Same as above Fresh Fish ' Same as above 32 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL- DINNER PATIENTS ONLY (Continued.) 1180 1200 1220 1240 1260 1280 1800 1320 1340 1360 1380 Beef Stew Mutton Stew Frankfurters Hamburger Roast Sauerkraut Farina Beans Beans — Lima Potatoes Canned Veg. lbs. 221 224 228 232 236 240 244 248 252 256 259^ Same as above Same as above Same as above Same as above 52 53 53^ 54 54i 56 57 57| 59 60 61 110 112 114 116 118 120 122 124 126 128 130 Same as above 520 530 535 540 545 560 570 575 590 600 610 32i 33 33J 34J 35 36 36^ 37 37| 38 38i STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 Barley lbs 52^ 53 54 55 56 56J 57 58 59 60 60i Rice Same as above Hominy (for pudding)' ' Same as above Crackers ' Same as above Sago 43 44 45 45^ 46 47 47J 48 49 49J 50 Green Peas ' Same as above Tapioca ' ' Same as above Split Peas ' Same as above Corn Starch 35 35i 36 36^ 37 37^ 38 38^ 39 39^ 40 Fresh Veg. 350 355 360 365 370 375 380 385 390 395 400 Roast Beef ' Same as above Roast Mutton ' Same as above Boiling Beef ' 437 443^ 450 456 462 468 474 4801 437 493^ 500 Corned Beef Same as above Salt Fish Same as above Roast Pork ' Same as above Salt Pork Same as above Fresh Fish Same as above KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 Beef Stew lbs. Mutton Stew Frankfurters Hamburger Roast Sauerkraut Farina Beans Beans-Lima Potatoes Canned Veg. Gal. 263 2661 270 274 278 281 285 288 292 296 300 Same as above Same as above Same as above Same as above 62 62i 63 64 65 67i 68 69 70 66 67 132 134 136 138 140 142 144 145J 147 148J 150 Same as above 620 625 630 640 650 660 670 675 680 690 700 39 39J 40 40i 41 41J 42 42J 43 43| 44 STANDARD BASIC DIETARY RATION TABLE ONE MEAL DINNER PATIENTS ONLY (Continued.) 1620 1640 1660 1680 1700 1720 1740 1760 1780 1800 Pei Cap. oz. Barley lbs. 61 62 62i 63 64 65 651 66 67 671 .6 Rice " Same as above Hominy (for pudding)" Same as above Crackers " Same as above Sago " 50 J 51 51 i 52 52i 58 53J 54 541 55 .5 Green Peas " Same as above Tapioca " Same as above Split Peas '" Same as above Corn Starch " 40J 41 41 J 42 42i 43 m 44 44i 45 .4 Fresh Vegetables " 405 410 415 420 425 430 435 440 445 450 4. Roast Beef " Same as above Roast Mutton " Same as above Boiling Beef " 506 512 518 524 530 536 543 550 556J 5J3 5. Corned Beef " Same as above ¥ Salt Fish " Same as above Roast Pork " Same as above Salt Pork " Same as above Fresh Fish '• Same as above KITCHEN EQUIPMENT, AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL-DINNER PATIENTS ONLY (Continued.) 1620 1640 1660 168i) 1700 1720 1740 1760 1780 1800 P^-r Cap. cz Beef Stew- rt»s 304 308 312 316 319i 323 326J 330 333i 337 3. Mutton Stew- Same as above Frankfurters Same as above Hamburger Roast Same as al ove Sauerkraut Same as above Farina 71 72 73 74 75 751 76 77 78 78^ .7 Beans 1511 153 1541 156 158 160 162 164 166 168 1.5 Beans— Lima Same as above Potatoes 710 720 730 740 750 755 760 770 780 785 7. Canned Veg. Gal. 44^ 45 45J 46 46i 47 m 48 48J 49 .02772 Gls. STANDARD BASIC DIETARY RATION TABLE ONE MEAL— SUPPER PATIENTS ONLY (Continued.) 300 320 340 360 380 400 420 440 460 480 500 Cornmeal Hominy Rice Crackers Macaroni Beans Cheese Prunes Dates Figs Apricots Peabhes — Dried Apples —Evap. Oysters or Clams Salt Fish n>s 11 12 13 14 141 15 16 17 18 18^ 19 Same as above Same as above Same as above 19 20 21 22J 23i 25 26 27i 29 30 31 28 30 32 33S 35i 37J 39 41J 43 45 47 Same as above Same as above Same as above Same as above Same as above Same as above 23^ 25 261 28 29h 31 33 34J 36 37.J 39 lbs. 1800 1860 2040 2160 2280 2400 2520 94 100 106 112^ 118i 125 131 2640 2760 iS80 3000 1371- 144 150 156 KITCHEN EQUIPMENT AND MANAGEMENT 35 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— SUPPER PATIENTS ONLY (Continued.) 520 540 560 580 600 620 640 660 680 700 720 Corn meal U)s Hominy " Rice " Crackers " Macaroni " Beans ' Cheese " Prunes Dates " Figs Apricots •' Peaches -Dried " Apples — Evap. Oysters or Clams Salt Fish rt)s. 20 20| 21 Same as above Same as above Same as above 321 34 35 482 501 521 Same as above Same as above Same as above Same as above Same as above Same as above 40i 42 484 22 22J 23 24 25 26 26^ 27 36 54 37J 56 39 58 40 60 41 62 42J 64 44 65J 45 67J 45 46i 51i 53 54J 56 48 50 3120 3240 3360 3480 3600 3720 3840 3960 4080 4200 4320 162J 169 175 181 188 194 200 206 212 218J 225 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-SUPPER PATIENTS ONLY (Continued.) 740 760 780 800 820 840 860 880 900 920 940 Cornmeal lbs. Hominy " Rice Crackers " Macaroni " Beans " Cheese Prunes Dates Figs Apricots " Peaches — Dried " Apples— Evnp. " Oysters or Clams Salt Fish IT33. 30 31 32 32i 33 " 33J 34 35 50 75 51 m 52 78 53i 80 55 82J 56i 84 58 86 59 28 28i 29 Same as above Same as above Same as above 46 47i 49 69 71 73 Same as above Same as above Same as above Same as above Same as above Same as above 571 59 60i 4440 4560 4580 4800 4920 5040 5160 5280 5400 5520 5640 231 237 243i 250 256 262 268 275 281J 288 291 62 64 66 67^ 69 70^ 72 73J 36 KITCHEN EQUIPMENT AND MANACxEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL- SUPPER PATIENTS ONLY (Continued. ) 960 980 1000 020 1040 1060 1080 1100 1120 1140 1160 Cornmeal lbs. 36 37 38 39 39^ 40 41 41i 42 43 43^ Hominy Same as above Rice Same as above Crackers Same as above Macaroni 60 61 62 63^ 65 661 68 69 70 71 72 Beans 90 91 93 95 97^ 99 101 103 105 107 109 Cheese Same as above Prunes • Same as above Dates Same as above Figs Same as above ^ Apricots Same as above Peaches- Dried Same as above Apples— Evap. 75 76.1 78 79^ 81 82| 84 85i 87 88i 90 Oysters or Clams 5760 5880 6000 6120 6240 6360 6480 6600 6720 6840 6960 Salt Fish lbs. 300 . B06 312J 319 325 33U 338 344 350 356 362 STANDARD BASIC DIETARY RATION TABLE ONE MEAL— SUPPER PATIENTS ONLY (Continued,) 1180 120( 1220 1240 1260 1280 1300 1320 1340 1360 1380 Cornmeal lb s. 44 45 46 47 48 481 49 50 501 51 52 Hominy Same as above Rice Same as above Crackers Same as above Macaroni 73i 75 76J 78 79 80 81 82 83 85 86i Beans iioj - L12 114 116 118 120 122 124 126 128 129J Cheese Same as above Prunes • " Same as above Dates Same as above Figs Same as above Apricots Same as above Peaches— Dried Same as above Apples— E vaporatec 91J 93 941 96 98 100 101 J 103 104i 106 1071 Oysters or Clams 7080 " ■20C 7320 7440 7560 7680 7800 7920 8040 8160 8280 Salt Fish lb s. 369 375 381J 388 394 400 406 412 418 424 430| KITCHEN EQUIPMENT AND MANAGEMENT 37 STANDARD BASIC DIETARY RA,TION TABLE ONE MEAL-SUPPER PATIENTS ONLY (Continued.) 1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 Cornmeal lbs. Hominy Rice Crackers Macaroni Beans Cheese Prunes Dates Figs Apricots Peaches— Dried Apples — Evaporated Oysters or Clams Salt Fish lbs. 52i 58 .54 Same as above Same as above Same as above 88 89 90 131 133 135 Same as above Same as above Same as above Same as above Same as above Same as above 109 110,1 112 55 56 561 57 5^ 59 qq go* 91 136J 92 138 93J 140 95 142 964 144 98 146 99 148 100 150 1131 111 1 64 118 1194 121 122.4 124 8400 8520 8640 8760 8880 9000 9120 9240 9360 9480 9600 437 4434 450 456 462 468 474 4804 487- 4934 500 STANDARD BASIC DIETARY RATION TABLE ONE MEAL-SUPPER PATIENTS ONLY (Continued.) 1620 1640 1660 1680 1700 1720 1740 1760 1780 1800 •er Cap. Ozs. Cornmeal lbs. 61 62 621 63 64 65 65i 66 67 674 .6 Hominy ' Same as above Rice ' Same as above Crackers ' Same as above Macaroni ' 101 102 103 104 105i 107 108J 110 111^ 113 1. Beans ' 1501 153 154J 156 158 160 162J 65 167 169 1.5 Cheese Same as above Prunes Same as above Dates ' Same as above Figs * ' Same as above Apricots ' Same as above Peaches Dried ' Same as above Apples— Evap. ' 126 128 130 132 1331 135 136i 138 1394 141 1.25 Oyster or Clams 97J0 9S40 996U lOUSO lOJOO lO^^M 10^. M lO^Sl lo''.M 10 !m 2.-1 3 6 ea. Salt Fish lb s. 506 512 518 524 530 536 543 550 5564 563 5. 38 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE— MEAL EMPLOYEES ONLY (Continued.) 40 50 60 70 80 90 100 UO 120 130 140 Gelatine Macaroni lbs. i i S 3 4 4| 5 1 6 7 n 8 8i 14 9 11 10 IS 11 Beans Cheese 3J H 5h Same as above 6J n Sh 94 104 114 12 13 Green Peas Split Peas 24 3 3f Same as above 4i 5 H 6 62 74 8 84 Peaches— Evap. Prunes 5 6i 7J Same as above 81 10 Hi 12i 12S 15 16i 174 Eggs 120 150 180 210 240 270 300 330 360 390 420 \ Bacon 'I Eggs lbs. 7i 9 11 80 100 120 13 140 15 160 17 180 19 200 20 220- 22 240 24 260 26 280 i Bacon ) Liver Frankfurters lbs. 7i 9 11 10 12^ 15 Same as above 13 m 15 20 17 22J 19 26 20 274 22 30 24 324 26 35 \ Ham ') Eggs Corned Beef 12i 15^ 181 80 100 120 22 140 25 160 28 180 31 200 34i 220 374 240 40S 260 44 280 Hash (Meat) Fresh Beef * * 10 12| 15 m 20 22i 25 274 30 324 35 Hash (Meat) " Same as above STANDARD BASIC DIETARY RATION TABLE ONE—MEAL EMPLOYEES ONLY (Continued.) 40 50 60 70 80 90 100 110 120 130 140 Canned Salmon lbs. Roast Beef " Roast Mutton " Fresh Fish " (Dressed— Heads Off) Hamburger Roast lbs. Hamburger Steak (Meat) Beef Stew (Meat) Mutton Stew (Meat) Salt Fish Liver Cold Meat Beef Steak Mutton Chops Pork Chops Ham Potatoes (Peeled) 10 124 15 174 20 224 25 274 30 324 35 224 28 334 39 45 504 56 614 67 724 78 Same as above Same as above 124 154 18i 22 25 28 31 34i 374 40f 44 15 184 224 26 30 334 37 41 45 484 52 Same as above Same as above Same as above Same as above ^ 174 22 26 304 35 39 44 48 52 564 61 Same as above 20 25 30 35 40 45 50 55 60 65 70 Same as above Same as above Same as above KITCHEN EQUIPMENT AND MANAGEMENT 39 STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 40 50 60 70 90 100 110 120 130 140 Rice Tapioca Sago Apples— Evap. Pork Sausages lbs. 2 2J 3 3J " Same as above " Same as above 4i 5i 6i 7i 44 H 10 11 12 13 14 15 16i 20 24 28J 32^ 36 40 44i 48| 53 57 STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 150 160 170 180 190 200 210 220 230 240 250 Gelatine lbs.. n 2 2| 2J 2^ 21 2S 2i 3 3J Macaroni 12 12i 13 14 15 16 m 17 18 19 19J Beans 14 15 16 17 18 19 20 21 22 23 23i Cheese Same as above Green Peas 9i 10 10^ m 12 m 121 m 14i 15 15J Split Peas Same as above Peaches Evap. 181 20 21i 23i 23f 25 261 21\ 281 30 3U Prunes Same as above Eggs 450 480 510 540 570 600 630' 660 690 720 750 \ Bacon ■' Eggs lbs. 28 30 32 300 320 340 34 360 36 380 38 400 39 420 41 440 43 460 45 480 46i 500 \ Bacon '/ Liver lbs. 28 30 32 37J 40 42i 34 45 36 m 38 50 39 52i 41 55 43 57i 45 60 461 62i Frankfurters " Same as above \ Ham "/ Eggs * ' 47 50 53 300 320 340 56 360 59 380 62 400 65J 420 68J 440 711 460 75 480 78i 500 Corned Beef Hash (Meat) " 37^ 40 42J 45 m 50 52J 55 57i 60 62i Fresh Beef Hash (Meat) " Same as above 40 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 150 160 170 180 190 200 210 220 230 240 250 Canned Salmon Roast Beef Roast Mutton Fresh Fish (Dressed —Heads Off) Hamburger Roast Hamburger Steak (Meat) Beef Stew (Meat) Mutton Stew (Meat) Salt Fish Liver Cold Meat Beef Steak Mutton Chops Pork Chops Ham Potatoes (Peeled) lbs. 37i 40 42i 45 47J 50 52| 55 574 60 62i 84 90 95 J 101 106i 112 117^ 123 128^ 134 139^ Same as above Same as above 47 50 53 56 59 62 65i 68i 71S 75 78^ 56 60 63i 67 70* 74 78 82 86 90 93i Same as above Same as above Same as above Same as above 65i 70 74 78 Same as above 75 80 85 90 Same as above Same as above Same as above 83 88 92 96 95 100 105 110 100 104 108^ 115 120 125 STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 150 160 170 180 190 200 210 220 230 240 250 Rice Tapioca Sago Apples— Evap. Pork Sausages 7J 8 84 Same as above Same as above IG 174 184 61 65 69 73 764 80. 844 9h 10 104 11 lU 12 124 20 21 22 23 24 244 254 27 93 974 102 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 41 260 270 280 290 300 Per Cap. oz. Gelatine lbs. 3i 3g 3i 38 31 .2 Macaroni 20 21 22 23 24 1.25 Beans 24 25 26 27 28 1.5 Clieese Same as above Green Peas 16 16.J 17 m 18 1. Split Peas Same as above Peaches— Evap. m 33f 35 36i 37J 2. Prunes Same as above Eggs 780 810 840 870 fOO 3 each \ Bacon lbs. 48 50 52 54 56 3. 'i Eggs 520 540 560 580 600 2 each \ Bacon lbs. 48 50 52 54 56 3. ) Liver * * 65 67J 70 721 75 4. Frankfurters " Same as above \ Ham •• 81i 841 88 91 94 5. 'I Eggs 520 540 560 580 600 2 each Corned Beef Hash (Meat) '• 65 671 70 72i 75 4. Fresh Beef Hash (Meat) " Same as above STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 260 270 280 290 300 Vtv Cap. Oz. Canned Salmon IT»s. 65 67J 70 72J 75 4. Roast Beef " 145 ibOi 156 162 168 9. Roast Mutton Same as above Fresh Fish Same as above (Dressed— Heads Off) Hamburger Roast lbs. 81J 84f 88 91 94 5. Hamburger Steak " (Meat) 97 lOOh 104 108 112 6. Beef Stew (Meat) Same as above. Mutton Stew (Meat) " Same as above Salt Fish Same as above Liver " Same as above Cold Meat 113 117i 122 1261 131 7. Beef Steak Same as above Mutton Chops 130 135 140 145 150 8. Pork Chops " Same as above Ham " Same as above Potatoes (Peeled) Same as above Rice 13 13J 14 14i 15 .8 42 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE ONE MEAL EMPLOYEES ONLY (Continued.) 2G(l 270 280 290 300 Tapioca U's i:^ 13?; Sago " Same as abov^ Apples — Evaporated " 28 29 Pork Sausages " 106 110 STANDARD BASIC DIETARY RATION TABLE ONE MEAL WORKERS ONLY (Continued.) Per Cap. h 14 14J 15 .8 30 3\h 33 1.75 114 118 122 6.5 100 no 120 130 140 150 160 170 180 190 200 C. C. Beef Pickled Meat Canned Salmon Cold Meat Salt Codfish Salt Fish (Various) Corned Beef Hash (Meat) Beef Stew (Meat) Fresh Beef Hash (Meat) Frankfurters lbs 25 21h SO 32^ 35 37.J 40 424 45 47i 50 Same as above Same as above 31 34i 371 401 44 47 50 53 56 59 62 Same as above Same as above 19 20 22 Same as above Same as above Same as above 24 26 28 30 32 34 36 38 STANDARD BASIC DIETARY RATION TABLE ONE MEAL WORKERS ONLY (Continued.) 210 220 230 240 250 260 270 280 290 300 320 C. C. Beef Pickled Meat Canned Salmon Cold Meat Salt Codfish Salt Fish (Various) Corned Beef Hash (Meat) Beef Stew (Meat) Fresh Beef Hash (Meat) Frankfurters 52i 55 57J Same as above Same as above 65| 68J 711 Same as above Same as above 39 41 43 45 46^ 48 Same as above 60 62J 65 67J 70 72J 75 80 75 78J 81J 84f 88 91 94 100 Same as above Same as above 50 52 54 56 60 KITCHEN EQUIPMENT AND MANAGEMENT 43 STANDARD BASIC DIETARY RATION TABLE ONE MEAL WORKERS ONLY (Continued.) 340 360 380 400 420 440 460 480 500 520 540 C. C. Beef Pickled Meat Canned Salmon Cold Meat Salt Codfish Salt Fish (Various) Corned Beef Hash (Meat) Beef Stew ( Meat) Fresh Beef Hash (Meat) Frankfurters 85 90 95 100 105 110 115 120 125 130 135 Same as above Same as above 106 112 118 124 130i 137 143i 150 156J 163 169^ Same as above Same as above 64 68 72 76 li Same as above Same as above Same as above 82 86 90 93 96 100 STANDARD BASIC DIETARY RATION TABLE ONE MEAL WORKERS ONLY (Continued.) 560 580 600 Per Cap. oz. C. C. Beef Pickled Meat Canned Salmon Cold Meat Salt Codfish Salt Fish (Various) Corned Beef Hash (Meat) Beef Stew (Meat) Fresh Beef Hash (Meat) Frankfurters 140 145 150 Same as above Same as above 176 182 188 Same as above S'ame as above 104 108 112 Same as above Same as above Same as above 44 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 300 320 340 360 380 400 420 440 460 480 500 Coffae lbs. 7 7i 8 8i 9 9i 10 lOi 11 11.1 12 Tea " li 2 2| 24 21 2* 21 25 2J 3 ■H ( Milk- -Fluid qts. 60 64 68 72 76 80 84 88 92 96 100 \ Milk- -Condensed 22^ 24 25i 27 m 30 31i 33 34^ 36 37J Sugar lbs. 23J 25 26J 28 29h 31 32J 34 35J 37J 39 Butter Same as above One quart of Condensed Milk is considered as equal to four quarts of Fluid Milk. Patients: Coffee for Breakfast Tea for Supper Butter for Breakfast and Supper Employees: Coffee for Breakfast and Dinner Tea for Supper Butter for Breakfast, Dinner and Supper STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 520 540 560 580 600 620 640 660 680 700 720 Coffee lbs. Tea ( Milk -Fluid qts. '( Milk— Condensed " Sugar lbs. Butter 12i 13 13i 13f 14i 141 15J 151 16 16^ 17 3i 3i 3i 3i 31 3i 4 4i 4J 4i 4i 104 108 112 116 120 124 128 132 136 140 144 39 40^ 42 43i 45 46J 48 4yj 51 52i 54 40 J 42 43^ 45 46 J 48 50 5U 53 54 J 56 Same as above STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 740 760 780 800 820 840 860 880 900 920 940 Coffee lbs. Tea ( Milk-Fluid qts. (_ Milk -Condensed Sugar lbs. Butter 17J 18 18i 19 19J 20 20^ 205 21§ 21| 22i 41 4| 4g 5 5i 5i 5| 5i 51' 5| 55 148 152 156 160 164 168 172 176 180 184 188 55J 57 58i 60 6I4 63 64J 66 67J 69 70J 57^ 59 60i 621 64 65i 67 68 J 70 71 J 73 Same as above KITCHEN EQUIPMENT AND MANAGEMENT 45 STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 960 980 1000 1020 1040 1060 1080 1100 1120 1140 1160 Coffee lbs. Tea ( Milk-Fluid qts. I Milk — Condensed Sugar lbs. Butter 22S 6 192 72 75 231 6i 73i 76J 23i 6i 24J 241 25i 6g 6i 61 25| 61 26i 6i 261 7 27i 7i 75 78 76J 78 79* 81 791 81 82i 84 821 85* Same as above 84 87^ 27* 7i 196 200 204 208 212 216 220 224 228 232 85^ 87 90i STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 1180 1200 1220 1240 1260 1280 1300 1320 1340 1360 1380 Coffee lbs. Tea I Milk-Fluid qts. ( Milk — Condensed Sugar lbs. Butter " 28 7S 236 S8i 9:i 28i 7i 240 90 93* 28i 71 29J 71 291 74 301 8 ■m 311 8i 311 32i H 244 248 252 255 260 264 268 272 276 9U 93 94i 96 97 J 99 lOOJ 102 103 J 95 96* 98 100 101* 103 104| 106 107| Same as above STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 1400 1420 1440 1460 1480 1500 1520 1540 1560 1580 1600 Coffee Tea ( Milk— Fluid qts. i Milk— Condensed Sugar lbs. Butter lbs, 334 33i 34J 34^ 35 351 36 36i 37 37J 38 81 81 9 91 280 284 288 292 105 106J 108 109* 109 llOi 112J 114 Same as above 9i 9§ 9* 91 9| 91 10 296 300 304 308 312 316 320 111 112* 114 115J 117 118J 120 115* 117 im 120 121* 123 125 STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 1620 1640 1660 168(J 1700 1720 1740 1760 1780 1800 1820 Coffee lbs. Tea I Milk-Fluid qts. ( Milk — Condensed Sugar lbs. Butter " 381 38i 391 391 40| 40f 41i 41i 42i 42S 43^ ioi loi 101 io§ loi m loi 11 Hi lU iif 324 328 332 336 340 344 348 352 356 360 364 121* 123 124i 126 127J 129 130^ J 32 1334 135 136i 126* 128 129J 131 132^ 134 135i 137i 139 1401 142 Sa*ne as above 46 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE PATIENTS AND EMPLOYEES DAILY 1840 1860 1880 1900 1920 1940 1960 1980 2000 Per Cap. oz. Coffee lbs. 431 m 44i 45i 451 46 461 47 47i .38 Tea " lU Hi 111 Hi 12 124 m 12g 121 .10 1 Milk- -Fluid qts. 368 372 376 380 :-84 388 392 396 400 .4 pt. \ Mi Ik- -Condensed " 138 139J 141 142i 144 145i 147 im 150 .15 pt. Sugar lbs. 143i 145 146^ 148 150 151J 153 154 J 156 1.25 Butter " Same as ; above 1.25 To illustrate the use of the Standard Basic Dietary Ration Tables, the fol- lowing list of changes is given so as tb show^ in detail the operation of the tables. It will be noted that in a few instances certain increases and decreases have been made to meet the needs of individual kitchens: — "A. B." Kitchen. 763 Women Patients. 163 Employees. Breakf'AST (Patients and Employees) Cereals-Sixty Rations less than quantity allowed (Hominy and Cornmeal 2| lbs.) (Rolled Oats, Wheat Flakes 3 lbs.) (Rice 21 lbs.) Steak (Employees) 23 Rations — less, ten pounds Chops " 20 Rations — less, ten pounds Hamburger Steak (Employees) 26 Rations— less, ten pounds Dinner (Employees) Roast Meats 18 Rations — less, ten pounds Supper (Employees) Cold Meats 23 Rations— less, ten pounds Tapioca (Patients) 48 Rations— less, 1| pounds "C. D. " Kitchen (Men and Women) \ 731 Men Patients 76 Women Patients 133 Men Employees 6 Women Employees Breakfast (Employees) Steaks 10 Rations more than the quantity allowed — 4^ lbs. Mutton Chops 10 Rations more than the quantity allowed — 5 lbs. Dinner (Employees) Roasts 6 Rations more than the quantity allowed — 3 lbs. Group One— Kitchen (Men and Women) 365 Men Patients 1273 Women Patients 80 Men Employees 162 Women Employees KITCHEN EQUIPMENT AND MANAGEMENT 47 Dinner (Employees) Roast Meats 7 Rations less— 4 pounds Supper (Employees) Cold Meats 18 Rations less— 8 pounds Farina (Patients) ISO Rations less-9 pounds Sago (Patients) 192 Rations less-6 pounds Tapioca (Patients) 192 Rations less-6 pounds Group Two— Kitchen (Men and Women) 150 Men Patients 350 Women Patients 102 Men Employees 54 Women Employees Breakfast (Patients and Employees) Cereals— 60 Rations less than the quantity allowed (Hominy and Cornmeal 2J lbs.) (Rolled Oats and Wheat Flakes 3 lbs.) Dinner (Employees) Roast Meats 35 Rations more than the quantity allowed— 20 lbs. Group Three— Kitchen (Men) No changes INSTRUCTIONS FOR USE OF THE STANDARD BASIC DIETARY RATION TABLE FOR BREAD In arriving at the proper quantity of bread, which a dining room or kitchen should requisition for, the quantity given in the table for the number of persons nearest to the number, who ai'e eating in the dining room should be requisitioned, unless the quantity of bread returned to the kitchen shows that too much bread is being received, in which event the next lower quantity should be requisitioned for. Should the bread left over from the meal show that the quantity of bread for\he population of the dining room is too small, the next larger quantity on th6 list should be requisitioned for. In making up requisitions the number of employees and the number of patients eating in the dining room should be given in the upper left hand corner of the requisition. Chas. S. Pitcher December 22nd— 1913 Steward. 48 KITCHEN EQUIPMENT AND MANAGEMENT STANDARD BASIC DIETARY RATION TABLE BREAD-DAILY EMPLOYEES AND PATIENTS 20 25 30 35 40 45 50 55 60 65 70 75 80 n)s. 121 151 181 22 25 28 31 34 37i 41 44 47 50 85 90 95 100 105 110 115 120 125 130 135 140 145 n)s. 53 56 59 62 65 68 71J 75 78J 82 84J 87^ 91 150 155 150 165 170 175 180 185 190 195 200 205 210 n)s.94 97 100 103 103 109 112 115 118 121J 125 127J 130 215 220 225 230 235 240 245 250 255 260 265 270 275 n)s, .133 136 140 144 147 150 153i 157 160J 164 166J 169 172 2S0 285 290 295 300 305 310 315 320 325 330 335 340 n)s. .175 178 J 182 185 187J 190J 194 197 200 203 206 209 212 345 350 355 360 365 370 375 380 385 390 395 400 405 n»s. .215 218 221J 225 228 231 234 2.37 240 243 246i 250 253 410 415 420 425 430 435 440 445 450 455 460 465 470 n»s, .256 259 282i 265 269 272 275 278 281 284 288 291 294 475 480 485 490 495 500 505 510 515 520 525 530 535 n»3. ,297 300 3031 307 309i 312i 316 319 321 325 328 331 334 510 545 5.50 555 560 555 570 575 580 585 590 595 600 TT»s. 337i 341 3U 347 350 353 356 359 362J 365 369 372 375 605 610 615 620 625 630 635 640 645 650 655 660 665 n)s. ,378 381 384J 388 391 394 397 400 403 406 409 412 415 670 675 680 685 690 695 700 705 710 715 720 725 730 n>s. 418 421 424 427J 431 434 437i 440 443 446J 450 453 456 735 740 745 750 755 760 765 770 775 780 785 790 795 n)S. 459 432 435 438 471 474 477 480 483 485 489 493 496 800 805 810 815 820 825 830 8.35 840 845 850 855 860 It)S, ,500 503 506 509 512 515 518 521 J 525 528 531 534J 538 865 870 875 880 885 890 895 900 905 910 915 920 925 n>s, .541 544 547 550 553 558 559 562 565 568 572 576 579 930 935 940 945 950 955 960 965 970 975 980 985 990 11)8, .582 585 588 591 594 597 600 603i 607 610 61 3 J 616 619 995 1000 1005 1010 1015 1020 1025' 1030 1035 1040 1045 1050 1055 rtjs, .621 625 628J 632 635 638 640 643 646J 650 653 656 659 1030 1035 1070 1075 1080 1085 1090 1095 1100 1105 1110 1115 1120 U.S. .662 635 66S 6711 675 678J 682 685 688 691 694 697 700 1125 1130 1135 1140 1145 1150 1155 1160 1165 1170 1175 1180 1185 U.S. ,703 706 709 712 715 718 721 i 725 728 731 734^ 738 741 1190 1195 1200 1205 1210 1215 1220 1225 12.30 1235 1240 1245 1250 His. 744 747 750 753 756 759 762 765i 769 7721 776 779 782 KITCHEN EQUIPMENT AND MANAGEMENT 49 STANDARD BASIC DIETARY RATION TABLE BREAD-DAILY EMPLOYEES AND PATIENTS (Continued.) 1255 1260 1265 1270 1275 1280 1285 1290 1295 1300 1305 1310 1315 n»s .785 788 791 794 797 800 803 806 809 812 815 818 821 1320 1325 1330 1335 1340 1345 1350 1355 1360 1365 1370 1375 1380 n»s .824 827 830 833 836 839 842 845 848 851 855 859 862 1385 1390 1395 1400 1405 1410 1415 1420 1425 1430 1435 1440 1445 11)3 .865 868 871J 875 878 881 884 887 890 894 897 900 903 1450 1455 1460 1435 1470 1475 1480 1485 1490 1495 1500 1505 1510 n»s .903 909 912 915 918 921 924 927 930 933 937 940 943 1515 1520 1525 1530 1535 1540 1545 1550 1555 1560 1565 1570 1575 n.s .945 948 951 954 957 960 963 966 969 972 975 978 982 1580 1585 1590 1595 1600 1605 1610 1615 1620 1625 1630 1635 1640 His, ,983 989 992 996 1000 1003 1003 1009 1012 1015 1018 1021^ 1025 1645 1650 1655 1630 1665 1670 1675 1680 1685 1690 1695 1700 1705 ItlS .1028 1031 1034 1037 1040 1044 1047 1050 1053 1056 1059 1062 1065i 1710 1715 1720 1725 1730 173^ 1740 1745 1750 1755 1760 1765 1770 U)s. .1039 1072i 1076 10781 1081 10841 1088 1091 1094 1097 1100 1103 1108 1775 1780 1785 1790 1795 1800 1805 1810 1815 1820 1825 1830 1835 rT)s, .1109 1112 1115 1118 1121 1125 1127 1130 1133 1136 1140 1144 1148 1840 1845 1850 1855 1830 1865 1870 1875 1880 1885 1890 1895 1900 n)s. ,1152 1155 1158 1161 1164 1166J 1169 11721 1176 1179 1182 1185 1188 1905 1910 1915 1920 1925 1930 1935 1940 1945 1950 1955 1960 1965 W)^. 1191 1194 1197 1200 12031 1207 12101 1214 1217 1220 12231 1227 1229J 1970 1975 1980 1985 1990 1995 2000 Per ( Capita — ozs. lbs. 1232 1235 1238 1240 1243 1246 1250 10. In institutions it is quite a general practice to allow the bakery to deliver on verbal orders whatever quantity of bread the kitchens and dining rooms may order. This has been found to be a large source of waste as the quantities of bread used in dining rooms for approximately the same number of persons vary greatly, as is shown by the following list of quantities actually issued to the dining rooms of a large institution. It is, therefore, recommended that bread be issued only on requisition of the dining rooms. By doing this the baker knows at the beginning of each week how much he will have to bake that week, and he is, therefore, able to regulate the baking so as to have the proper quantity of bread on hand to meet the needs of the kitchens and dining rooms. This will prevent the baking of an over-supply of bread which may become stale. The dining rooms will take better care of the bread and will give careful supervision to the serving of it. The elimination of the above sources of waste will result in a large saving in flour. 50 KITCHEN EQUIPMENT AND MANAGEMENT QUANTITY OF BREAD ISSUED DAILY FOR ONE WEEK. Total Per Cap. Din. Rooms ITts. Census Worn. Pts. W. Emp. Men Pts. Men Emp. ozs. Chronic Disturbed B. A. 150 224 163 61 10.71 Women's Reception — Convalescent and Suicidal Acute Disturbed B. B. 166J 273 220 53 9.75 Male Reception — Convalescent and Suicidal B. C. 1611 255 220 35 10.13 Acute and Chronic Disturbed B. D. 290 338 290 48 13.72 Chronic Working Patients M. D. Hall 268 350 44 2 262 42 12.25 Chronic Disturbed and Chronic Working Patients Group 1 1426 1875 1286 122 356 , 111 12.16 Women's Hospital Service Group 2 272 506 352 54 100 8.60 Men's Hospital Service and Chronic Working Patients Group 3 400 459 13 406 40 13.94 Acute Working Patients Cott— 28 27i 40 36 4 11. Feeble — Senile Cott-17 34 45 41 4 12.08 Chronic Non — Workers Cott-18 38 62 58 4 ' 9.8 Epileptic - Non-Workers Cott-19 41 61 56 5 10.75 Convalescent and Acute Workvrs Cott-20 182 29 24 5 10.34 Chronic Workers Cott 21 34 5o 52 4 9.71 Chronic — Idle Cott 22 34 45 41 4 ■ ...... 12.08 Chronic - Disturbed Cott-23 34 45 41 4 12.08 Feeble— Senile Cott-24 34 45 41 4 ' 12.08 Chronic- Outdoor Workers, Boiler House, Etc. Cott-33 150 161 150 11 14.90 KITCHEN EQUIPMENT AND MANAGEMENT 51 GRADUATED RATION DIPPERS Figure 4 On the cards shown in the photograph above (Figure 4), is a description of the manner Jn which to use the dippers. KITCHEN EQUIPMEMT AND MANAGEMENT 53 The large dippers shown in the photograph are made of tin and are beaded in an ordinary beading machine, such as tinsmiths use for strengthening tinware. Each graduation formed by this beading represents five rations and each dipper holds twenty rations. The cook instead of guessing at the quantity of food to send to the dining rooms after it is cooked uses these dippers. Each week he is provided with the population of each of the dining rooms for which he cooks. This is put on a blackboard in the kitchen, so that all the persons working in the kitchen can see the population. If there was cereal for breakfast and the cook was distributing the cereal to several different dining rooms, the cereal would be measured out into food boxes. If ninety persons were receiving their meals in the dining room, the cook would dip the small cereal dipper four times full into the food box, the fifth dipping would be only to the fifteen ration graduation, which would make ninety-five rations in all, five more than the number of persons eating in the dining room. After the food box was received in the dining room, the dining room em- ployees would take their ladles of 1^ gills capacity, shown in the photograph, and would serve one ladle full to each person. If any one wished any more than one ladle full or what we term a second helping, the five extra rations would probably cover such demands. If the five extra rations were not needed, they would be returned, as Usable Food, to the kitchen to be utilized in other meals. This system is used for each article enumerated on the descriptive cards in the photograph and for measuring special diet milk and other things of that nature. The 2J gill ladle for measuring soups, oyster stew, etc., is used in the same man- ner as the 1^ gill ladle. The use of Graduated Ration Dippers and the Individ- ual Ration Ladles guarantees that inmates will receive uniform quantities of food, prevents waste and reduces the work of the kitchen and dining room employees. If there are sufficient steam roasters a good way of controlling the issuing of cooked meat to the dining rooms, where the kitchen cooks for more than one, is to weigh the meat when it is received from the butcher shop, using the Stand- ard Basic Dietary Ration Tables to determine the quantities each dining room should receive. After the meat is divided into separate lots it can be roasted in individual roasters and then sent to the dining rooms. Where there are insuffici- ent roasters, so that one roaster cannot be set aside for each dining room, or insufficient ovens or kettles, the meat can be separated and a numbered metal skewer thrust into the different pieces for each dining room. The numbered pieces can then be put together in one receptacle and roasted or boiled, as the case may be. When the meat is taken out and placed in the mess boxes of the respective dining rooms, the metal skewers should be removed. The quantity of water used in preparing cereals should be regulated so that the cereals will be of the same consistency each time they are cooked. By experience it has been found that the following quantities of water may be used for cooking cereals of the nature of those indicated below:— Cereal Water Farina 1 H. 3i Quarts Rolled Oats or Wheat 1 H) 4i Hominy 1 H) 4 Cornmeal 1 Iti 4 Rice 1 Ht 3.8 Use one ounce of salt to each gallon of water for the above cereals. Where large jacketed kettles are used the necessity of measurmg the water in small quantities can be obviated by using a stick similar to those used in measuring milk in cans, the stick being so marked that it will show how much water should be placed in the jacketed kettle for a certain quantity of cereal. In buving new jacketed kettles it will be possible to have the kettles grad- uated on the inside so as to show certain quantities the same as the Graduated Ration Dippers. 54 KITCHEN EQUIPMENT AND MANAGEMENT WASTE ACCOUNTING SYSTEM The "Waste Accounting System" is mentioned favorably on Pages 315, 316 and 317 of Mr. Henry C. Wright's very admirable report of his investi- gation of the Methods of Fiscal Control of State Institutions, which was published in 1911 by the State Charities Aid Association, No. 105 East 22nd Street, New York City, and is recommended and described in Section nine. Food Consumption Report of the Committee on Inquiry into the Department of Health, Charities, and Bellevue and Allied Hospitals, Board of Estimate and Apportionment, City Hall, New York, N. Y. When using the "Waste Accounting System," the dining rooms, instead of dumping all the waste from the tables into one container after the meal, gather up the different things separately which are left over on the patients' plates and on the tables, so far as they can be. Where there is more than one ward served in the same dining room, the different wards gather up the waste from their tables and take it to the scullery of the dining room and the same kinds of waste from the tables of the different wards is all put into one container, and the several con- tainers are then sent to the kitchen to be weighed. The food which has not been served on the tables and which is classed as "usable food" is sent back to the kitchens in separate containers from the serv- ing room and is weighed up and utilized again. An employee in each kitchen is detailed to weigh up the "waste and usable food" as the dining rooms bring it back to the kitchen. Where a kitchen is cooking for but two or three dining rooms the additional work is of little account, but where they receive waste from several dining rooms it causes some additional work, when the system is first started. After it is in operation it is little trouble, and the cooks prefer it to the old way for the reason that with the old system when too much of any article of food was sent to the dining room, it could not have been readily ascertained, as the different articles of food all came back in one receptacle into which they had been dumped in the dining rooms, and if a dining room had received too much of an article of food or too little, it was hard for the cook to determine this fact. With the "Waste Accounting System" if too much of anything is sent to a dining room it is shown when the waste and usable food is feturned after the meal from the dining room to the kitchen and weighed up. which is of much assistance to the cook for the reason that all the uncooked food is sent to the kitchen in bulk, where it is prepared and sent to the dining rooms. The cook in separating the food, so as. to send the proper quantities to the different dining rooms, has to use considerable judgment, and unless he has some way of checking up the sub-divisions, which he has made of the bulk of cooked food, he is very liable to make mistakes and send too large or too small a quantity to some place and this might continue for a considerable time, unless some dining room com- plained of receiving too small or too large a quantity. The assistance which this system gives the chef and the cooks in the accurate distribution of cooked food to the different dining rooms more than offsets the work which the system causes. The principal trouble experienced in the operation of the Waste Accounting System, is to get the different dining rooms and kitchens to separate their waste in the same way for the reason that it is difficult to get a considerable number of different persons to do the same thing in an equally efficient manner, even though they may have printed instructions to follow, for different persons will take differ- ent meanings from the same instructions. To overcome this as much as possible brief instructions are given at the bottom of the waste reports — Form No. 333, and the persons, who have direct charge of the work, are also instructed verbally until they learn the system. KITCHEN EQUIPMENT AND MANAGEMENT 55 The waste on the tables can be gathered up while the inmates are waiting for the cutlery to be cleared from the tables. This will expedite the work con- siderably, as all the regular dining room employees and patients will have to do is to simply carry the plates containing the waste, which has been collected, and empty them into the proper containers in the serving room. The use of con- tainers of uniform weight for sending the items back to the kitchens for weigh- ing will facilitate the operation of the Waste Accounting System. Form No. 333 — Waste Report, should be on hand in the kitchens for use in recording what is returned by the dijiing rooms to the kitchens. A supply of these forms should be placed in a suitable binder and kept in the kitchens, proper entries being made after each meal on the blank of that day. These blanks should not be taken from the kitchen for the purpose of tabulation oftener than once each month for the reason that they are useful to the kitchens and dining rooms for checking back to see how they are averaging with other days when similar things were served at meal time. The records listed below, specimens of which follow, are used in connection with the Waste Accounting System: Form No. 333 — Daily Report of "Waste" and "Usable" food rel;urned to "A. B." Kitchen— January 1st, 1914. Monthly Summary Sheet — "Waste" not usable— "A. B." Kitchen for Jan. — 1914. Monthly Summary Sheet — "Usable" food — "A. B." Kitchen for Jan.— 1914. Comparison Sheet— "Waste" not usable — "A. B. " Kitchen. Comparison Sheet — "Usable" food — "A. B." Kitchen. Per Capita Sheet— "A. B." Kitchen. Semi-annual Comparison Sheet -July 1st, 1913, to December 31st, 1913, of all kitchens. (Form No. 333 is kept by the kitchens but the other records are prepared in the Steward's Office from the information supplied by Form No. 333.) 56 KITCHEN EQUIPMENT AND MANAGEMENT STATE Of NEW YORK-STATE nOSPITAL COMMISSION Daily Report of Waste and Usable Food Returned by Dining Rooms to Kitchens .4 B .Kitchen Date. Jtni. Isf. .191 Dinint Rooms W ASIK \(>i ISAiii.K -l.iis. USABI.K FOOD WHICH CAN le L' rii.i/,i;i) iiv Ki n hhns-I.u--. PS Ic t a eps Brra.l a. 1 \1cai Bonrs Bread Ctreals Potatoes \ece- tahles Breakfast 17 IK ? 19 2n S 4 6 ? 5 21 22 2? 24 R. A. 16 18 -, B. R. 17 5 6 6 4 8 6 5 18 19 'A 1 20 1 1 3 3 1 21 Vi 22 1 1 1 1 25 2 V2 2 24 1 R. A. H 18 ^ 14 1(1 I 1 1 14 15 3 1 2 B. B. Supper 17 6 4 3 5 4 6 3 5 18 19 20 21 22 23 14 24 B. A. 19 14 7 1 8 1 2 B. B. The waste Iroin dining rooms should be kept separate and each kind weighed So far as is necessary all the food sent to the dining rooms sliould be served so that the patients can have an opportunity to eat it. Care should be taken not to hold too much back for a second helping for if too much is held hack and not ser\-ed during the meal but is returned to the kitchen unused it will appear that too large a