View report page

43
"Shernhall Street Special School. Visited July.—This
kitchen was looking in good condition and apparatus in good
-order. Here again, more milk and eggs might be used in
the menu. There is a good deal of work done here, but the
apparatus is adequate. The Head Teacher takes a keen
interest in the planning of the meals.
"High Street. Visited July 1st, July 29th, August 23rd.—
The kitchen is a fine room, with good equipment, well
suited to the work required, but another sink would be of
great assistance, if drainage permits, at which the dining
room crockery could be done. At present the plates are
washed on one side of the kitchen, dried, and carried over
to the racks in another corner, wasting much time and
dispensing with the real object of racks. The menu is carefully
worked out and shows good variation.
"Joseph Barrett. Visited July 1st, July 18th.—The work
here proceeds smoothly, and the dining room and kitchen both
very nicely kept, decorated with flowers. The staff take
great interest, and nurse takes great pains, in the serving of
the food, and the children eat well and sensibly.
"Nursery School. Visited June 26th, July 29th, August
15th.—Butter beans need only be used in winter, and the
same applies to prunes. I saw the staff menus for two weeks,
and they bear practically no relation to the children's meals,
which means extravagance and much more cooking than need
be. There is unnecessary work going on in the kitchen.
Children are allowed to come in at all times. This is an
interruption which could be avoided. They come in for
drinking water and to wash their cod-liver oil and malt
spoons. Cannot this be done outside? Further, all the plates
have to be dried by hand because they show water stains if
left to drain. This is a serious waste of time, when time is
urgently required for the preparation of food. Another kind
of plate would be more suitable.
"On July 29th, the Head Teacher was absent and I was
asked to settle a question which arose, i.e., the advisability of
giving a drink of fresh (diluted) lemon juice during the morning.
I considered this unnecessary for the extra work it
involved, and suggested that lemon juice should be sprinkled
over the apple pieces which are served after meals. This
improves the apple and requires no extra washing up.
"On August 15th I spent the whole time with the Head
Teacher discussing the kitchen and its equipment, and the
re-arrangement of existing apparatus. I should be glad to