(1) Bradford

Spring Dietary, 1913

Dinners to be repeated every four weeks

1st week:

Monday. Brown vegetable soup. Rice pudding.

Tuesday. Cottage pie; green peas. Stewed fruit.

Wednesday. Potato and onion soup. Plum cake (Cocoanut cake alternate months).

Thursday. Meat and potato hash; beans. Rice pudding.

Friday. Fish and potato pie; parsley sauce; peas. Ground rice.

2nd week:

Monday. Potato and onion soup. Rice pudding.

Tuesday. Shepherd's pie. Stewed fruit.

Wednesday. Yorkshire pudding; gravy; peas. Sago pudding.

Thursday. Scotch barley broth. Currant pastry.

Friday. Fish and potato pie; parsley sauce; peas. Rice and sultanas.

3rd week:

Monday. Brown vegetable soup. Rice pudding.

Tuesday. Meat and potato hash; beans. Stewed fruit.

Wednesday. Potato and onion soup. Ginger pudding and sweet sauce.

Thursday. Stewed beef and gravy; mashed potatoes. Baked jam roll.

Friday. Fish and potato pie; parsley sauce; peas. Semolina pudding.

4th week:

Monday. Potato and onion soup. Wholemeal cake.

Tuesday. Hashed beef and savoury balls. Rice pudding.

Wednesday. Yorkshire cheese pudding; peas and gravy. Stewed fruit.

Thursday. Shepherd's pie; green peas. Sago pudding.

Friday. Fish and potato pie; parsley sauce. Rice and sultanas.

Winter Dietary

Repeated week after week.

Monday. Pea soup; brown and white bread. Parkin.

Tuesday. Shepherd's pie; brown and white bread. Buns or cake.

Wednesday (except during Advent and Lent)—Irish stew; brown and white bread. Parkin.

Wednesday (during Advent and Lent)—Lentil and tomato soup (alternately with fish pie); brown and white bread. Parkin.

Thursday. Crust pie; brown or white bread. Buns or cake.

Friday. Lentil and tomato soup (alternately with fish pie); brown and white bread. Parkin.

(Some other kind of cake or bun is now sometimes substituted for parkin.)

Summer Dietary

Monday. Rice pudding; stewed fruit. Currant cake.

Tuesday. Shepherd's pie; brown and white bread. Seed cake.

Wednesday. Crust pie; brown and white bread. Currant cake.

Thursday. Potted meat sandwiches. Rice pudding.

Friday. Lentil and tomato soup; white and brown bread. Buns.

(3) West Ham.

Winter Dietary.

Monday. Irish stew. Brown bread and jam.

Tuesday. Lentil soup. Baked currant pudding.

Wednesday. Roast mutton; potatoes; haricot beans; bread.

Thursday. Mince. Suet pudding; jam or stewed fruit.

Friday. Soup. Rice with jam or treacle.

(During summer lighter food is substituted.)

(4) Acton.

Monday. Soup and bread. Currant roll.

Tuesday. Stewed meat; cabbage; potatoes.

Wednesday. Soup and bread. Plain suet pudding with syrup.

Thursday. Irish stew and potatoes. Plain pudding.

Friday. Soup and bread. Rice pudding.

Saturday. Stewed meat and two vegetables.

This menu is theoretically repeated week after week throughout the year, but in practice it is not always strictly adhered to.

Dinners which may be supplied by the Alexandra Trust. (See Minutes of the L.C.C., Dec. 17, 18, 1912.)

Winter Menu.

1. Haricot bean soup; bread. Treacle pudding.

2. Fish and potato pie; bread. Baked raisin pudding.

3. Pea soup; bread baked in dripping. Fig pudding.

4. Stewed beef or mutton; dumplings; steamed potatoes; bread.

5. Beef stewed with peas; dumplings; potatoes; bread.

6. Mutton stewed with haricot beans; steamed potatoes; bread. Suet pudding.

7. Meat and potato pie; bread.

8. Meat pudding.

9. Toad-in-the-hole; potatoes; bread.

10. Rice pudding; two slices of bread and butter.

Summer Menu.

1. Rice pudding; two slices of bread and butter.

2. Toad-in-the-hole; potatoes; bread.

3. Meat pies; potatoes; bread.

4. Meat pudding; potatoes; bread.

5. Cold meat pie; fruit roll.

6. Meat sandwich; piece of cake.

7. (For Infants) Hot milk and bread; fruit roll.

1 Liquid part of winter dinner menus, Nos. 4, 5, 6.

2 Rice, tapioca, macaroni or barley pudding, with two slices of sultana bread and butter.

3 Stew—very fine mince.

4 Baked custard, with bread and butter.

5 Savory custard, with bread and butter.

(6) Grassington (Yorkshire)

Sample Menus^[545]

Monday. Haricot bean soup; bread. Steamed suet pudding and treacle.

Tuesday. Meat and potato pies with crusts on. Rice pudding.

Wednesday. Onion soup; bread. Steamed ginger pudding; sweet sauce.

Thursday. Meat and potato pie with crusts on. Sago pudding.

Friday. Yorkshire pudding; gravy; mashed potato. Marmalade pudding; sweet sauce.

Monday. Potato soup; bread. Steamed ginger pudding; sweet sauce.

Tuesday. Meat and potato pies with crusts on. Cornflour pudding.

Wednesday. Pea soup. Plain plum puddings; sweet sauce.

Thursday. Meat and potato pies with crusts on. Rice pudding.

Friday. Shepherd's pie (minced meat, mashed potato). Sago pudding.