Explore "The Special-Diet Kitchen Work" by Annie Wittenmyer on Textopian. Read with annotations and highlights.
No part of the army service was so defective, during the first two years of the war, as the cooking department in the United States government hospitals.
Few of the men employed as cooks in these hospitals were trained or skilled; most of them had obtained their knowledge of cookery after being assigned to duty, under most unfavorable circumstances, and without the proper facilities for doing their work.