_Summary of Conclusions_ 1. That, so long as economic conditions remain as they are, the provision of school meals is a necessity. 2. That no method of selection of the children who are to receive the meals can be satisfactory, and that all attempts at picking and choosing should, therefore, be abandoned. The meal should be provided for all children who like to come, without any enquiry into their parents' circumstances. Attendance should be compulsory if recommended by the School Medical Officer. 3. That the meal should be regarded as part of the school curriculum and should be educational. It should be served, as far as practicable, on the school premises, in rooms which are not used as class-rooms; the plan of sending the children to eating-houses or to large centres should be discontinued. Some of the teachers should be present to supervise the children, who should be taught to set the tables and to wait on one another. The meal should be served as attractively as possible. 4. The dietary should be drawn up in consultation with the School Medical Officer, with a view to the physiological requirements of the children, special attention being paid to the infants. 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). Thursday. Meat and potato hash; beans. Rice pudding. Friday. Fish and potato pie; parsley sauce; peas. Ground rice. 2nd week: Monday. Potato and onion soup. Rice pudding. Tuesday. Shepherd's pie. Stewed fruit. Wednesday. Yorkshire pudding; gravy; peas. Sago pudding. Thursday. Scotch barley broth. Currant pastry. Friday. Fish and potato pie; parsley sauce; peas. Rice and sultanas. 3rd week: Monday. Brown vegetable soup. Rice pudding. Tuesday. Meat and potato hash; beans. Stewed fruit. Wednesday. Potato and onion soup. Ginger pudding and sweet sauce. Thursday. Stewed beef and gravy; mashed potatoes. Baked jam roll. Friday. Fish and potato pie; parsley sauce; peas. Semolina pudding. 4th week: Monday. Potato and onion soup. Wholemeal cake. Tuesday. Hashed beef and savoury balls. Rice pudding. Wednesday. Yorkshire cheese pudding; peas and gravy. Stewed fruit. Thursday. Shepherd's pie; green peas. Sago pudding. Friday. Fish and potato pie; parsley sauce. Rice and sultanas. (2) Leeds WINTER DIETARY Repeated week after week.