Z1223/1

Bedfordshire Education Committee papers relating to menu's for school canteens: - Pages 1-2: guidelines to be observed by those responsible for the preparation of dinners for school canteens; includes guidelines concerning dried milk, bread, vegetables, potatoes, other root vegetables, salads, herbs, stock, seasoning, fuel economy, allowance of rationed food, orange juice jelly & kinsman cocoa. - p.3: School Menu for a week (Week 1). - p.4: Rationed commodities required for 10 meals per day for week 1 menu. - pp.5-7: Recipes and instructions for preparation of the week 1 menu. The quantities of ingredients are given on a basis of 10 children. - p.8: School Menu for a week (Week 2). - p.9: Rationed commodities required for 10 meals per day for week 2 menu. - pp.10-12: Recipes and instructions for preparation of the week 2 menu. - p.13: School Menu for a week (Week 3). - p.14: Rationed commodities required for 10 meals per day for week 3 menu. - pp.15-16: Recipes and instructions for preparation of the week 3 menu. - p.17: School Menu for a week (Week 4). - p.18: Rationed commodities required for 10 meals per day for week 4 menu. - pp.19-20: Recipes and instructions for preparation of the week 4 menu. - p.21: Allowances of rationed food for school canteens. Including the allowances of meat, bacon, cheese, sugar, butter/margarine/cooking fats, preserves, milk, processed eggs, dried fruit, starch food powders and suet. (See the following Bedfordshire County Council records for further information on school meals: E/PM: 'Health in school'. E/MS: 'School meals service'.)

1948

From: 1948 To: 1948

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Bedfordshire County Council, EDUCATION, general schools, food preparation, dried milk, bread, vegetables, potatoes, salad, herbs, seasoning, bacon, cheese, sugar, butter, eggs, fruit, starch, food & drink recipes, rationing, BEDFORDSHIRE