5. The preparation of the food should not be entrusted to caterers, but should be undertaken by the Local Education Authority.
6. The meals should be continued throughout the school year, and, if necessary, during the holidays.
APPENDIX I
EXAMPLES OF MENUS
(1) Bradford
Spring Dietary, 1913
Dinners to be repeated every four weeks
1st week:
Monday. Brown vegetable soup. Rice pudding.
Tuesday. Cottage pie; green peas. Stewed fruit.
Wednesday. Potato and onion soup. Plum cake (Cocoanut cake alternate months).