"Of recent years more and more attention has been paid to the dietary in schools, and the general teaching of cookery will help on an improvement in a department of social life in which we are behind our Continental neighbors. Happily, there are a considerable number of schools in which the menus are drawn up on well-ascertained principles, including the element of variety. Here is an example of dinners served at a large school at 8d. each to over 100 children. It is chosen from those used from May 13 to May 17:
Monday.
Boiled Beef and Carrots. Roast Mutton.
Greens and Potatoes.
Cake Pudding. Milk Pudding.
Tuesday.
Veal and Ham. Beefsteak Pie.
Greens and Potatoes.
Jam Roly-Poly. Milk Pudding.