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42
are all enthusiastic about salad meals. This is quite contrary
to frequent experience, and I think is a definite piece of
educational work. Co-operation between classroom and
kitchen has, in some cases, evidently played a strong part.
"It would simplify table service if proper silver and knife
racks were provided to hold these articles. There are special
racks (lately on the market) which greatly facilitate storing
and counting the pieces, and laying the table. These might
be provided for all Centres.
"I should like to suggest that each kitchen is provided
with a locker for the exclusive use of the cook's personal
clothing, and that this cupboard is used. Although these
cupboards do exist in some of the schools, scarves, hats and
shoes are lying about mixed up with the groceries. This is
a very common condition, but should be corrected.
"I have visited these kitchens before, during and after
meals, and I think have obtained a fair impression of their
capabilities.
" Higham Hill. Visited July 11th, August 15th.—The dining
i"00m is kept very clean, and the tables and floor in good
condition. The kitchen is difficult owing to lack of space,
but the new broom racks have helped to make things tidy.
Occasional late deliveries by the butcher makes catering
difficult.
"Myope Centre. Visited June 20th, July 11th and July
18th.—The cook works hard and has a good deal of initiative.
A. weekly recurring menu is adhered to. It seems that there
might be more variation in the menu, with more milk and
eggs, both valuable in nervous conditions, and less meat. Thekitchen
itself would be easier to work in if better equipped,,
and if it contained more and better planned cupboards. There
is insufficient space for the utensils. Ventilation is bad and
the rooms become very hot, and food has to be kept in a
cupboard in the room.
"The children lay the tables for lunch, which is preceded
by grace, and the atmosphere was a cheerful one. I felt that
more power delegated to the kitchen would relieve the teaching
staff at work which is a trained cook's work, and allow for
the construction of a menu which, if planned by the cook,
might be a little more elastic and therefore more suitable t»
seasonal and market conditions.