IV
Table of Contents
Page
1. Organisation.
Local Authorities and the Women's Voluntary Services ... I
Alternative methods of communal feeding ... ... ... i
Preliminary organisation ... ... ... ... ... ... 2
Staff........................... 3
Finance ... ... ... ... ... ... ... ... 4
Rationing........................ 5
2. Setting up the Canteen.
Ventilation ... ... ... ... ... ... ... ... 6
Cloakrooms ... ... ... ... ... ... ... ... 6
Kitchen ........................ 6
Storage ........................ 7
Cleanliness ... ... ... ... ... ... ... ... 7
Disposal of Waste ... ... ... ... ... ... ... 7
3. Catering.
Buying and keeping of stores ... ... ... ... ... 8
Cooking and serving food for large numbers ... ... ... 9
Economy of fuel ... ... ... ... ... ... ... 10
4. Elementary Principles of Nutrition.
Food Values and Food Requirements ... ... ... ... 12
Classification of foods ... ... ... ... ... ... 13
5. Canteens for Adults.
Suitable foods ... ... ... ... ... ... ... 15
Suggested quantities ... ... ... ... ... ... 16
6. Children in Reception Areas.
The advantages of communal meals ... ... ... ... 17
Simple advice on diet ... ... ... ... ... ... 18
Cycle of Menus for School children ...... ...... 19
7. Children of Pre-school Age.
Notes on feeding ... ... ... ... ... ... ... 27
Suitable dishes ... ... ... ... ... ... ... 27
Cycle of Menus ... ... ... ... ... ... ... 29
8. Appendix I. Tables of foods in season ... ... ... ... 31
„ II. Recipes for adults ... ... ... ... ... 34
,, III. Recipes for children of pre-school age ... ... 54
„ IV. Equipment for Canteens ... ... ... ... 66
,, V. Cooking Equipment... ... ... ... ... 69
,, VI. Bibliography ... ... ... ... ... ... 70
