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Liver, stewed in slices with onion or bacon, or

baked and sliced,or minced.
Meat loaf.

Tripe. (Browning may have to be added to the gravy if the
children are not accustomed to tripe.)

N.B.-—When large numbers have to be served, it is more
satisfactory to mince the meat, or cut it into small pieces as for
a stew, than to cut up the meat after it has been cooked.

Fish.

Cod or haddock steamed.

Fish pie or creamed fish made with inexpensive white fish.

Herrings carefully boned.

Roes, soft or hard.

Vegetarian.

Cheese dishes, e.g., Cheese pudding,

Potatoes with cheese sauce,
Soft cheese with cress and rusks,
Macaroni cheese.
Egg dishes, e.g. Scrambled with tomato,

Creamed eggs.
Vegetable dishes, e.g. Vegetable stew,

Vegetable hot pot,

Vegetable  pie   with  white  sauce   and

potato crust,
Pease pudding.

Soups.

Milk soups flavoured with potato, carrot, or other vegetables
in season.
Scotch broth.

Beef broth and dumplings.
Vegetable soups.

Puddings.

Blancmange, plain, rainbow or chocolate.
Bread-and-butter pudding (no currants).
Bread pudding baked with chocolate.
Charlottes, apple, apricot, or other fruit.
Custards, custard powder custard, or baked when eggs are
cheap.

Eve's pudding.

Hasty pudding.

Junket, plain or with chocolate.

Milk puddings, rice, sago, semolina, tapioca.

Steamed puddings, sponge or suet mixtures.

Summer pudding.

Stewed fruit, fresh or dried.