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4. Fish meals.
Fish, 1/4 1b.
Potatoes. ½ lb.
Root vegetables, 1/5 lb., or green vegetables, 1/4 lb.
Sauce must be served with (not over) all fish meals.
Herrings may be served without sauce if wished.
Sauce.
1/8 pt. milk and water.
½ oz. flour.
½ oz. fat.
Seasoning and flavouring as desired.
Second, course.—Either of puddings (a), (6), (c), (d).
5. Puddings suitable fob inclusion in meals.
(a) Boiled suet pudding.
Flour, 2 ozs. Dried fruit, ½ oz., or
Suet, 2/3 oz. with Syrup or jam, 3/4 oz., or
Sugar, 1/4 oz. Fresh fruit, 21/2 ozs., and sugar, ½ oz.
(b) Baked pastry.
Flour, 2 ozs.
Dripping, 2/3 oz. with Jam or syrup, 3/4 oz., or
Baking powder—a pinch. Fresh fruit, 21/2 ozs., and sugar, 1/2 oz.
(c) Milk puddings.—1/3 pint of pudding per child. The pudding should contain the following
proportions:—
Cereal, 2 ozs., viz., rice, sago, tapioca, barley.
Milk, 3/4 pt.
Water, 1/4 pt.
Sugar, 2 oz.
Suet, 1 oz., chopped finely.
(d) Baiter pudding.
Flour, 1 oz.
Egg, 1/4.
Milk, 1/4 gill. with Syrup or sugar or jam 3/4 oz., or
Water, 1/4 gill. Fresh fruit, 1½ ozs., and sugar, ½ oz.
Salt.
(e) Orange pudding.
Orange, 1, cut in slices.
Sugar, ½ oz.
Milk custard, ½ gill.
(/) Fruit and custard.
Uncooked fruit, 3 ozs. or Dried fruit, 1½ ozs. (before soaking).
Sugar, ½ oz. (approx.). Sugar, 1/8 oz.
Custard.—1/4 pt. milk custard per child.
(gr) Fresh fruit.—One medium-sized apple or orange or 1/5 1b. of plums.
(h) Any other pudding of equal food value may be served.
General rules.
Meat must be served three or four times a week.
Soup must only be served once a week.
Fish may be served once a week in lieu of meat.
Cheese, pie or pudding may be served occasionally instead of soup.
Haricot beans may be served once a week in place of root or green vegetables.
Fresh fruit should be used in the making of puddings and pies when it is cheap.
Potatoes baked in dripping should be served at least once a week.
An endeavour should be made to vary the meals as much as possible.
Hitherto, as was explained in the last annual report, children placed upon the
free dinner list have not necessarily come under the school doctors' notice, whereas
children were placed upon the free milk list solely upon the doctor's recommendation,
and these were kept under continuous medical observation and weighed at regular
intervals.
The situation with regard to the provision of free meals has been clarified by
the issue by the Board of Education in December, 1935, of Circular No. 1443.
Under the terms of this circular the Board consider that provision may properly
be made for any child who shows any symptoms, whether educational or physical,
however slight. Local education authorities should take steps to ascertain the
needy children by inviting reports from school doctors, teachers, school nurses,
attendance officers and others in regular contact with the children. Interim
arrangements should be made for the immediate feeding of the children, however
ascertained, but all children selected for feeding should be seen as soon as possible
by the school doctor, who should keep under review their condition and progress.
The Council has considered the circular and has arranged that in future the
practice set out in the paragraphs above should be followed.