55

SOUP.

1.  Milk Soup.

For 36.         For 100.

Vegetables—carrots or   potatoes       6 1b.              17 lb.

onions  or  celery,  etc.,  may  be

used       ............       lib.             ijlb.

Water        ............        3 qts.          8^ qts.

Milk          ............        3 qts.            8^-qts.

Cornflour............        Jib.            ij lb.

Seasoning.

Method.—Prepare and cut up the vegetables and cook them
in the water until tender. Blend the cornflour with some of the
milk, and add it to the vegetables. Bring to the boil and cook
until the mixture thickens. Add the rest of the milk and season-
ing.   Heat thoroughly before serving.

MAIN  DISHES.

2.  Boiled Bacon.

For 36.         For 100.

Bacon—allow for children         ...        51b.             14! lb.

For Method, see recipe No. 10 for Adults.

3.  Boiled Mutton.

For 36.         For 100.

Leg of mutton (allow for children)        5 lb.             14! lb.

Carrots and onions mixed         ...        2jf lb.             7 lb.

Seasoning.

For Method, see recipe No. 11 for Adults.

4.  Cheese Pudding.

For 36.         For 100.

Breadcrumbs        ...        ...        ...        1^ lb.            4J lb.

Grated cheese       ...        ...        ...        i-| lb.            4I lb.

Eggs          ............       7                   18

Milk            ...        ...        ...        ...       2^ qts.           7 qts.

Seasoning.

For Method, see recipe No. 25 for Adults.

5.  Cottage Pie.

For 36.         For 100.

Beef pieces           ...        ...        ...        4 lb.              11 lb.

Onions       ...        ...        ...        ...        2 lb.              5 lb.

Potatoes (mashed)          ...        ...        81b.              22 lb.

Stock or water.
Seasoning.

For Method, see recipe No. 12 for Adults.