The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-07-28

1900 nvoty uit OF 1000 70 inspecteu, M
docsnot como up 10 the standard II 10 thrown
out. At first. under Miss Corbett's man
aRernont, q good deal was thrown out,
GRADUALLY the dealers learned that politics
was no longer running thinSs. and the food
To. show how this reform has affected
the department. Commissioner Hebberd ls
especially proud OF the egg supply. He
mas q nan employed who does nothing
D oHs ssp aSs ,S ans g sF e. se Tavst down on o5,t The
He pays that man 81, 200 a year and the re-
suit has proved It's worth. Up at the Metro-
poiitan Hospital. on Backwell's Island,
where the tuberculosis patients are quar-
isSfG = r sasy T rsos %s1y Of ZEE re- .s Mr., od MsSSsrS
for q week In that place. More than 5000
eggs were used.
Take the milk supply. Samples are
s sSsen afr from .sI four n cans ans avery Day pr The pier
daily examination. The milk has only
about 10000 bacteria to tho cubic centi-
metre, whom many cities accept milk as
pure that has more than 100. 1000. There
T. q percentage Of 90 Of ream which is
high. II has been estimated that II the
city paid one cent q quart more a day for
t8 milk In the department the extra cost
would be more than $40. 900 a year. II the
per capita cost Of feeding the inmates was
$4,000 more a year. So there has TO be
close figuring on cost Of supplies.
A dietitian at one Of these institutions lie
kept on the jump. She u he in the
kitchen and dining rooms when meals are
make out acquisitions for supplies.
must prepare menus. she must sign papers
OF various kinds such az daily diet sum
maries which include these items: Regular
diet, moderate protein diet. light diet.
and emergency diets. She must figure out
how much milk. eggs, bread. butter. soup.
meat. vegetables. fruit, tea and coffee is TO
be used. Every days menus must be
prepared in advance. She must supervise
the help. She must recommend changes
in the help and the proper payment Of
wages. One struggle just o is TO get
cooks. Summer jobs pay well on the out
side and the good cooks go. Then. IL she is
Miss Corbett. she must lecture 70 the nurses
and take charge Of all their chemical cook
ing work in the laboratories. She must also
lecture on cooking.
The dietitian also has to suggest inn
provements in the way Of equipment.
When Miss Corbett first went AT this work
she spent nearly two months studying
out the plan and scope Of her job. She
has succeeded In having one improvement
OF great practical magnitude adopted.
chen building for the City Hospital, for
which she drew the plans roughly. AL
the cooking and the serving OF meals to
employees will he done in this building.
IL will cost about sl75, 900 all told. 1t will
nave large storage places and refrigerators,
full equipment Of cooking utensils, various
labor saving devices and IL will be OF three
stories with every possible sanitary need
looked after.
Miss Corbett Is also planning to develop
the bakery system OF the department,
so that economies in administration may he
enforced. She also wants a central butcher
shop, where meats can be kept in refrigera-
tor plants for some time and thus add to
the quality Of energy to be obtained from
them. She has already put the employees
in the dining rooms and kitchens in uniform.
She has improved the furniture in the
dining rooms I'M has given q more home
like appearance to the place.
While Miss Corbett revels in what are
called per capita tables az to amount n
cost of food for each person she says II is a
mistake to think that each person receives
Just 40 many ounces OF meat or vegetables
or milk or bread q day. These tables are
OF use in ordering supplies and in making
out the schedules Of needs. Commissioner
liebberd is obtaining more and more vege-
tables from the farm colony down on Staten
Island, and Miss Corbett looks upon this
as one OF the best signs OF intelligent manage
ment OF the department.
Misc Corbett believes II lie possible to
consult individual tastes in catering TO
masses. On this point she said:
"In two large institutions OF similar
standing the same dietary was put in
OltAoNiobs Co othP "@c WIZ ~ oNPpoh
once a week. In one institution the soup
was eaten without question, in the other,
week after week, it remained practically
untouched. 1t was learned upon investi-
OF these inmates suffered some gastric
disorder and found the soup too heavy
as a supper dish. A transposition was
effected, the pea soup given at dinner and
a light dish substituted at supper, with
the result that the pea soup was eaten and
enjoyed
That il what scientific study and investi-
cation does for the city's sick and poor.
Here is another Of Miss Corbett's ideas:
The distribution Of dishes should be as
wide as possible throughout any given
period OF time. h came meats and
vegetables should never be served At two
consecutive meals, and II possible not on
two consecutive days. OF the meats, beef,
occasional exceptions to this rule, as both
have become very nearly as staple articles
as bread and butter
Here is another dictum:
In planning any meal IL is necessary to
consider the meal as a whole in order to
preserve the approximate balance Of the
nutrients. For example, IL would con
stitute a serious dietetic error to serve
bean soup, roast beef, maoaroni and cheese
and custard at one meal, az all OF these
foods are strongly protetd In compositltion
and an insufficient amount Of carbohydrates
and fat would he furnished in such a meal.
There's where the science comes in,
but other things than c~oldblooded science
must be considered. Miss Corbctt says
that II Is Of primary Importance to secure
contrasts in color, consistency and flavor
in meals 40 as to make them as attractive
as possible. On this point she says:
1t is easily seen hat a meal OF white
fish, boiled, IL served with a oolorless.
bland sauce, accompanied by boiled or
mashed potatoes and creamed celery or
cauliiower, would present q decidedly
pale and unattractive appearance, would
lack character in favor and would remind
one Of infants or invalids' food or some-
thing which must be eaten with a spoon.
On the other hand, a rich fish. suchas sal
mon. il fried and accompanied by brown
potatoes and fried eggplant, would he
unattractive for the reason that II In all
too dry and highly favored.
1T IL well therefore to serve the bland
sauces with high favored meats and fish,
tart and spicy sauces and potatoes Drowned
in some style with white fish and delicate
meats, In This way securing h contrast
in consistency and flavor. II the meat
dish L. richly Drowned. potatoes are better
mashed, but II the meat dish is a boiled
one with a deliCates sauce the POTATOES should