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93
The meals provided consist of dinners which are supplied
on all days (school holidays included) except Saturdays and
Sundays. Formerly one-course dinners only were supplied,
but on the 12th July, 1915, two-course dinners were instituted
and became general throughout the feeding centres
controlled by the Committee. On the 25th October, 1915,
when the charges for dinners at the voluntary centre at
Kilburn were increased from 2½d. to 4d., the secretary of
that centre agreed to the meals being made approximately
equal to those given at the Committee's Centres.
The following statement shows the dietaries in operation
at the feeding centres on 14th February, 1916
Monday.—Meat and potato hash with beans and gravy,
bread. Buttered rice.
Tuesday.—Green peas and vegetable soup, bread. Baked
jam roly-poly.
Wednesday.—Shepherd's pie or minced meat and mashed
potato, bread. Baked ginger pudding.
Thursday.—Brown haricot soup and dumplings, bread.
Cornflour and stewed fruit.
Friday.—Fish and potato pie, green peas, parsley sauce,
bread; or stewed fish and mashed potatoes. Suet
pudding and treacle.
Monday.—Lentil soup, dumplings, bread. Treacle tart.
Tuesday.—Sailor's pie, cabbage, gravy, bread. Baked
semolina pudding.
Wednesday.—Savoury rice and cheese, peas, gravy, bread.
Suet and jam roll.
Thursday.—Scotch barley broth, bread. Baked bread and
butter pudding.
Friday.—Fish and potato pie, bread, green peas, parsley
sauce or stewed fish and mashed potatq. Boiled
apple roll.