Chapter V—Canteens for Adults

SUITABLE FOODS.

It is important to study the type of food to which those using
the canteen have been accustomed and to make their meals as
varied and attractive as possible. Suggestions from patrons
and staff should be encouraged, as these may prove very helpful
in the successful running of the canteen.

The best way of displaying the day's menu and prices is on
a blackboard which should be placed in a prominent position.

Suggestions for Breakfast.

Porridge, haddock, herring, kipper, kedgeree, fish cakes,
eggs, tomatoes, sausages, fried bread, or potatoes.

Suggestions for Midday Meal.

Meat.

Cottage Pie.
Curry.

Haricot mutton.
Hot pot.
Irish stew.
Liver (fried or

stewed).
Roast joints.
Sausages.
Silverside.
Stewed steak.
Steak & kidney
pudding.
Stewed rabbit.
Toad-in-the-hole.

Fish.

Baked fish
and tomato.
Boiled fish.
Fish cakes.
Fish pie.
Fish salad.
Fried fish.
Steamed fish.

Vegetables.
Beetroot.
Cauliflower.
Celery.
Green vegetables.

of all kinds.
Leeks.
Marrow.
Onions.
Parsnips.
Potatoes daily.
Pulse vegetables.
Root vegetables.
Runner beans.

Sweets.
Baked sponge

pudding.
Fruit jelly.
Fruit tart.
Jam & syrup tart.
Milk pudding.
Scrap bread

pudding.
Steamed sponge

pudding.
Steamed suet

pudding.
Stewed fruit

and custard.
Summer pudding.

Suggestions for Tea.

Jam, syrup, potted meats, lettuce, tomato, or watercress, etc.
Buns,  scones,  rock cakes, currant loaves and large plain
cakes.

Snacks and Supper Dishes.

(1)  Soup is excellent for this purpose.   A supply can always
be kept in reserve, and a different variety can be served daily.

Soups.—Scotch broth.
Pea soup.
Mixed vegetable.
Tomato soup.

(2)   It should always be possible to supply a variety of snacks
such  as   sandwiches,   sausage   rolls,   patties,   fish   cakes  and
rissoles, etc., at any hour.

In addition there are a large number of vegetarian dishes
suitable for supper which can be easily prepared.

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