Restaurant Facilities for Shipyard Workers ..

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Twenty-four roasting pans, 18 by 24 inch.
One himdred dozen mugs. Twenty-four roasting pans, 16 by 20 inch.
Two thousand knives. Forty-eight basting spoons.
Two thousand forks. Seventy-two granite-ware pans, 18 by 22 Two thousand five hundred teaspoons. inch.
Two thousand table or dessert spoons. Twenty-four granite-ware bread trays, 18 by One thousand five hundred ice cream sau- 24 inch.
cers. Three large soup ladles.
Fifty dozen salt casters. Sixty-four dozen glasses tor milk.
Fifty dozen pep
...per casters. One large potato peeler.
Fifty dozen cruets. One bread mixer.
Two thousand five hundred butter chips. One bread slicer.
1 When large quantities of food h.ive to bo nurchased, a platform scales is suggested as well as a small cook's scales. Ir is most Important that everything should bo weighed and choclrcd.
2 There should always be at least two sinks provided, one tor the cook's own use, and the other, or others, for the general washing up.
a t^ms with earthenware linings are recommended, as the ordinary uiUiiied urns show a tendency after a time to impart an unpleasant taste to the tea, (Appendix to Memorandum No.


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