i6
Vegetarian Dishes.
Spaghetti and tomato cheese.
Mushroom, onion and tomato savoury.
Vegetable hot pot.
Cheese pudding.
Savoury rice.
Welsh rarebit.
(3) Beverages.
Milk, tea, coffee, cocoa, meat extracts, water, lemonade,
orange juice, tomato juice, vegetable extracts.
Recipes incorporating the above suggestions will be found in
Appendix II.
SUGGESTED QUANTITIES.
The following table of foodstuffs in common use, gives the
quantities required for stated numbers of adults for one meal.
When planning menus, the meals should be arranged after
reference to this table: —
36. 100. 250.
Meat (without bone) ... ... gib. 251b. 60 lb.
Meat with bone ... ... ... 11 lb. 30 lb. 721b.
Fish (fresh) ......... 12-J lb. 401b. 95 lb.
(canned) ......... 7 lb. 20 lb. 50 lb.
Bacon ... ... ... ... 4J lb. 12 1b. 301b.
Oatmeal or porridge oats ... ... 2 1b. 4 oz. 6J lb. 141b.
Potatoes ............ 18 lb. 481b. 118 lb.
Green vegetables ... ... ... 12 1b. 32 lb. 781b.
Cheese ............ 3| 1b. 10 lb. 241b.
Bread (at least } of which should be about about about
brown) ... ... ... ... 20 lb. 54 lb. 1351b.
Milk (day's allowance) (adults) 2J gals. 6J gals. 13 gals,
(children) ... 4\ gals. 13 gals. 26 gals.
Tea from urns ......... 5 oz. 14 oz. if lb.
Coffee ............ lib. 31b. 7^ 1b.
Soup ... ... ... ... 5\ qts. 5 gals. 12\ gals.
Prunes and other dried fruit ... 71b. 20 lb. 50 lb.
Fresh stewed fruit ... ... ... gib. 251b. 60 lb.
Lentils ............ 2 lb. 6 1b. 14! lb.
Haricot beans ......... 6 1b. 18 lb. 43! Ib.
It should be noted that this list of foods is not intended as a
day's menu, but as a guide to the cooks as to the amounts of
food to procure for a given number of people. The cook would
be expected either to follow the suggestions and recipes given
in Appendix II or else to draw up her own menus from the
above list.
