HC Deb 07 February 1957 vol 564 cc90-8W
Mr. Lewis

asked the hon. Member for Woolwich, West, as Chairman of the Kitchen Committee, if he will publish in HANSARD a table of figures showing a comparison in the prices paid for the various meals in the Members' Dining, Tea, and Cafeteria Rooms, on Monday, 28th January, as compared with the date when the Sessional Allowance for Members was instituted.

Sir W. Steward

The following is a list of prices charged in the Members' Tea and Cafeteria Rooms for the months of May, 1954, and January, 1957, together

PRICE LIST
Members Tea Room and Members Cafeteria
Jan. 1957 May 1954
Biscuits … … … … … 4d. Portion 4d. Portion
Cream Crackers … … … … … 1d. Each 1d. Each
McVita … … … … … 1d. Each 1d. Each
Slab Cake … … … … … 6d. Portion 6d. Portion
Ice Cream … … … … … 6d. Portion 6d. Portion
Jam Minature Pots … … … … … 5d. Pot —
Jam … … … … … 4d. Portion 4d. Portion
Honey … … … … … 6d. Portion —
Butter … … … … … 1d. Portion 1d. Portion
Bovril … … … … … 5d. Cup 5d. Cup
Milk … … … … … 6d. Glass 5d. Glass
Tea—(M.T.R.) … … … … … 4d. Cup 3d. Cup
Tea … … … … … 7d. Pot 6d. Pot
Tea China … … … … … 8d. Pot 7d. Pot
Coffee … … … … … 6d. Cup 5d. Cup
Coffee … … … … … 9d. Pot 7d. Pot
Horlicks … … … … … 8d. Cup 8d. Cup
Chocolate … … … … … 8d. Cup 8d. Cup
Bread and Butter … … … … … 2d. Round 1½d. Round
Bread and Butter Wholemeal … … … … … 4d. Round 3d. Round
Sandwich Ham … … … … … 1/4d. Round 1/3d. Round
Sandwich Cheese … … … … … 1/2d. Round 1/1d. Round
Sandwich Tomato … … … … … 1/0d. Round 1/0d. Round
Sandwich Egg … … … … … 10d. Round 10d. Round
Rolls … … … … … 2d. Each 1d. Each
Rolls Filled (Various) … … … … … 8d. Each 8d. Each
Welsh Rarebit … … … … … 1/0d. Round —
Veal and Ham Pie … … … … … 1/3d. Slice 1/0d. Slice
Ham … … … … … 1/6d. Portion 1/2d. Portion
Fish and Chips … … … … … 2/0d. Portion 1/9d. Portion
Soup … … … … … 6d. Portion 6d. Portion
Flan … … … … … 8d. Portion 6d. Portion
Apple Tart … … … … … 6d. Portion 6d. Portion
Rock Cake … … … … … 3d. Each —
Buns … … … … … 3d. Each 3d. Each
Chelsea Buns … … … … … 4d. Each 4d. Each
Ring Doughnuts … … … … … 4d. Each 4d. Each
Scones … … … … … 3d. Each 3d. Each
Jam Doughnuts … … … … … 5d. Each 5d. Each
Split Doughnuts … … … … … 6d. Each 6d. Each
Fancy Pastries … … … … … 6d. Each 6d. Each
Village Cheese … … … … … 4d. Portion —
Gruyere Cheese … … … … … 3d.&6d. Portion —
St. Ivel Cheese … … … … … 6d. Portion —
Cheddar Cheese … … … … … — 4d. Portion
Blue Cheese … … … … … — 4d. Portion
Salad Plain … … … … … 1/2d. Portion 1/0d. Portion
Salad Ham … … … … … 2/6d. Portion 2/3d. Portion
Salad Egg … … … … … 1/9d. Portion 1/7d. Portion
Russian Salad … … … … … 6d. Portion —
Potato Salad … … … … … 6d. Portion —
Ham and Tongue … … … … … 3/0d. Portion 2/9d. Portion
Boiled Egg (M.T.R.) … … … … … 6d. Each 7d. Each
Poached Egg on Toast … … … … … 9d. Portion 1/0d. Portion
Sausages and Chips … … … … … 2/0d. Portion 1/9d. Portion
Kippers … … … … … 8d. Each 6d. Each
Haddock … … … … … 1/6d. Each 1/3d. Each
Grape Fruit … … … … … 8d. Portion 8d. Portion
Peaches … … … … … 1/0d. Portion —
Guavas … … … … … 1/0d. Portion —
Paw Paw … … … … … 1/0d. Portion —
Tomatoes … … … … … 4d. & 6d. according to Size and Season
Fruit … … … … … 6d. & 8d. according to Size and Season

with copies of the menus in the Members' Dining Room for 24th May, 1954, and 28th January, 1957, respectively.

BILL OF FARE FOR MEMBERS' DINING ROOM ON MONDAY, 24TH MAY, 1954
DISHES READY
HORS D'OEUVRE
Orange Juice—1/3 Grapefruit—8d. Egg Mayonnaise—1/- Honey Dew Melon—1/6 Hors d'Oeuvre—1/6 Brisling—6d. Buckling—1/- Soused Herring—10d. Herring in Tomato Sauce—1/ Potted Shrimps—2/3 Smoked Salmon—3/6

SOUPS
Clear Soup Paysanne—9d. Cream of Lettuce (Lunch only)—9d. Tomato and Barley Cream (Dinner only)—9d.

FISH
Fresh Haddock Flamande—2/6 Fried Fillet of Sole—3/-
Fried Fillet of Cod and Chips—1/9 Fillets of Sole Choisy—3/6
Fillets of Plaice Archiduc—3/- Trout Meuniere—3/-

ENTREES AND JOINTS
Fried Egg and Bacon—1/9 Irish Stew—2/6 Minced Chicken and Poached Egg—2/6 Braised Ham and Peas—3/- Roast Lamb and Mint Sauce (Lunch only)—2/9 Roast Pork, Apple Sauce (Dinner only)—3/- Grilled Chop and Tomato—4/- Boiled Chicken, Supreme Sauce—5/6 Roast Duck and Apple Fritter—5/6
Saute of Chicken a la Greque—5/6
SPECIAL—ROAST TURKEY AND STUFFING—5/6

COLD TABLE
Pork Pie—2/- Veal and Ham Pie—2/9 Boiled Ham—3/- Roast Chicken, Leg 4/6; Wing, 6/6 Roast Turkey—5/6

VEGETABLES
Potatoes, Mashed, Roast or Boiled—6d. Cabbage—6d. Cauliflower—9d.

SWEETS
Ice Cream—Strawberry, Vanilla, Chocolate or Coffee—6d. Apple and Sultana Tart—8d. Swiss Trifle—8d. Caramel Cream—1/- Cold Apple Tart—8d. Compote of Fruit—10d. Meringue Glace—1/- Currant Pudding—6d. Rhubarb Flan—8d. Apricot Melba—2/- Pear Cardinal—1/-

CHEESE
Camembert—1/- Gorgonzola—1/ Dutch—9d. Gruyere—1/- Cheddar—7d. Pickles and Chutney—6d. Roll or Bread—1d. Butter—1d. Coffee—6d.

DISHES TO ORDER
(15-20 minutes)
Shrimp Cocktail—2/6 Spaghetti Napolitain—1/9 Rissotto Milanaise—1/9

FISH
Trout Meuniere—3/- Shrimp Bouchee—4/6
Dover Sole Fried, Grilled or Meuniere—5/6

OMELETTES
Mushroom Omelette—3/- Ham Omelette—3/- Cheese Omelette—2/6
Tomato Omelette—2/6 Spanish Omelette—2/9 Savoury Omelette—2/6

GRILLS
Rump Steak—5/- Lamb Cutlets (2)—4/6 Sausages—1/9 Grilled Ham—4/6 Tomatoes—1/-Mushrooms—2/6

VEGETABLES
New Peas—1/- Runner Beans—1/- Fried Potatoes—6d. Jacket Potatoes—6d. Braised Onions—6d. New Potatoes—6d. Braised Celery—9d.

SWEETS
Lemon or Jam Pancake—2/- Jam Omelette—2/9 Souffle au Liqueur for two (30 minutes)—8/- Souffle Surprise for two (30 minutes)—7/-

SAVOURIES
Haddock on Toast—1/6 Soft Roes on Toast—1/6 Welsh Rarebit—1/- 3/3 LUNCHEON 3/3

Cream of Lettuce or Pilchard in Tomato
Fried Fillet of Cod or Fresh Haddock Flamande or Grilled Sausages or
Irish Stew or Cold Meat and Salad
Spring Greens or Cauliflower
Roast or Boiled Potatoes
Currant Pudding, Apple Tart or Ice Cream

3/3 DINNER 3/3
Tomato and Barley Cream or Pilchard in Tomato
Fried Fillet of Cod or Fillets of Plaice Archiduc or
Braised Ham and Peas
or Grilled Sausages or Cold Meat and Salad
Spring Green or Carrots, Roast or Boiled Potatoes
Apple Tart, Meringue Glace or Ice Cream

BILL OF FARE FOR MEMBERS' DINING ROOM FOR MONDAY, 28TH JANUARY, 1957
DISHES READY
HORS D'OEUVRE
Iced Paw-Paw—1/3 Orange Juice—1/5 (half) Grapefruit—11d. Egg Mayonnaise—1/3 Hors d'Oeuvre—2/- Brisling—8d. Buckling—1/6 Soused Herring—10d. Potted Shrimps—2/9 Herring in Tomato Sauce—1/- Melon—2/6 Smoked Salmon—5/- Half-doz. Oysters—6/-

SOUPS
Cream of Watercress (Lunch only)—9d. Clear Soup Valois—9d. Cream of Leeks (Dinner only)—9d.

FISH
Grilled Herrings, Mustard Sauce—1/10
Fried Fillet of Cod Breadcrumbed and Chips—2/-
Fried Fillet of Sole Breadcrumbed, Sauce Tartare—3/9
Fillet of Plaice Bonne Femme—3/6 Fillet of Sole Cancalaise—5/6

ENTREES AND JOINTS
Fried Egg and Bacon—2/6 Minced Duck and Apple Fritter—2/6 Mironton of Lamb—2/9 Boiled Brains in Black Butter—3/- Goulash of Beef—3/6 Roast Pork, Apple Sauce (Lunch)—3/6 Roast Beef, Yorkshire Pudding (Dinner)—3/6 Chump Chop Champvallon—5/6 (half) Poussin Chasseur—6/- Roast Turkey and Chipolata—6/- Braised Duck and Pineapple—7/6 SPECIAL—Entrecote Marchand de Vins—8/-

COLD TABLE
Cold Roast Beef—3/6 Veal and Ham Pie—3/6 York Ham—4/- Roast Chicken—Leg—5/-, Wing—7/ Ox Tongue—3/6 Steak Pie—3/6 Pork Pie—2/6 Roast Turkey?6/-

VEGETABLES
Potatoes, Mashed, Roast or Boiled—6d. Cabbage—6d.

SWEETS
Ice Cream—Strawberry, Vanilla, Chocolate or Coffee—6d. Rice Pudding—6d. Cold Apple Tart—9d. Coconut Gateau—9d. Lemon Pudding—9d. Compote of Fruit—10d. Meringue Glace—1/- Chocolate Eclair—9d. Caramel Cream—1/6 Fruit Salad—1/9 Coupe aux Fraises—2/6 Cheese: Dutch—1/-, Camembert—1/6, Gorgonzola—1/6, Stilton—2/-, Cheddar—1/-, Wensleydale—1/6, Gloucester—1/6, Red Cheshire—1/6 Pickles and Chutney—6d. Roll or Bread—2d. Butter—1d. Coffee—9d.

DISHES TO ORDER
(15-20 minutes)
Shrimp Cocktail—3/3 Spaghetti Napolitain—1/9 Rissotto Milanaise—1/9 Spaghetti Bolognaise—2/3

FISH
Shrimp Bouchee—5/- Dover Sole Fried, Grilled or Meuniere—6/-

VEGETARIAN DISHES
Cheese Salad—2/- Vegetable Salad—2/3 Eggs Mornay—2/6 Mixed Vegetable Pie—2/6

OMELETTES
Mushroom Omelette—3/- Ham Omelette—3/- Cheese Omelette—2/9 Tomato Omelette—2/9 Spanish Omelette—3/- Savoury Omelette—2/9

GRILLS
Entrecote Steak—7/6 Mixed Grill—6/- Lamb Cutlets (2)—5/6 Loin Chop—5/6 Sausages—1/10 Tomatoes—1/- Mushrooms—2/6

VEGETABLES
Green Peas—1/3 Green Beans—1/3 Fried Potatoes—6d. Jacket Potatoes—6d. Braised Onion—6d. Cauliflower—10d. Brussels Sprouts—1/- Braised Celery—1/3 Broad Beans—2/-

SWEETS
Pear Helene—3/- Lemon or Jam Pancake—2/- Jam Omelette—3/- Souffle Milady for two (30 mins.)—7/-Souffle Vanille for two (30 mins.)—8/-

SAVOURIES
Chicken Livers and Bacon on Toast—1/6 Sardines on Toast—1/6 Welsh Rarebit—1/3 Soft Roes on Toast 1/6

4/- LUNCHEON 4/-
Cream of Watercress or Brisling
Grilled Herrings, Mustard Sauce or Fried Fillet
of Cod or Mironton of Lamb or Roast Pork and Apple Sauce or Cold Meat and Salad
Cabbage or Mixed Vegetables Roast or Boiled Potatoes
Lemon Pudding, Coconut Gateau or Ice Cream

4/- DINNER 4/-
Cream of Leeks or Brisling
Fillet of Plaice Bonne Femme or Grilled Sausages or
Roast Beef and Yorkshire Pudding or Cold Meat and Salad
Cabbage or Cauliflower, Roast or Mashed Potatoes
Compote of Fruit, Chocolate Eclair or Ice Cream