447. There should be in our sanitarium a cook who thoroughly understands the work, one who has good judgment, who can experiment, who will not introduce into the food those things which should be avoided.—Letter 37, 1901 (CD 298.1) MC VC

448. Have you a cook who can prepare dishes that the patients cannot help but see are an improvement on the diet to which they have been accustomed? The one who does the cooking in a sanitarium should be able to make wholesome, appetizing food combinations, and these food combinations must necessarily be somewhat richer than you or I would eat.—Letter 331, 1904 (CD 298.2) MC VC

449. The one who holds the position as cook has a most responsible place. He should be trained in habits of economy and should realize that no food is to be wasted. Christ said, “Gather up the fragments, that nothing be lost.” John 6:12. Let those who are engaged in any department, heed this instruction. Economy is to be learned by the educators and taught to the helpers not only by precept, but by example.—Manuscript 88, 1901 (CD 298.3) MC VC