ENTERPRISING BARRISTER.

Dominion, Volume 6, Issue 1577, 22 October 1912, Page 2

ENTERPRISING BARRISTER.

DINXEI! FOR TIIIRTI'

An interesting and important demonstration of cheap and wholesome catering took place in London recently, under the tuispices of the Society of Medical Officers of Health. It took the form of n luncheon of seven courses, cooked single-handed by a well-known barrister, whose object wn's to show how a poor man's wife could provide a satisfying and nutritious meal for a family at a low cost, by buying wisely in London markets, and making skilful use of the by-products 'of her cooking. There were fish soup, meat soup, pickled herrings wilh limes and tomatoes, boiled haddock and sauco, roast colonial mutton with vegetables, boiled flank of beef, fitenk and kidney pic, jugged haro, and two or three kinds of pudding.

Of course tlie demonstrator (lid not jneiin to contend (hat a poor family could afford to enjoy such a meal, but, selecting alternate; dishes, ho estimated that n "square, meal," consisting of soup, fish, meat, vegetable?, and pudding, could Iμ provided at threepence a head. The fish for tho fish soup wns obtained for nothing, tho materials being heads, tails, and fins of fish which tlie fishmonger ordinarily sends to the destructor, nnd tho meat soup was made from remnants of the flank of b?ef.

Tho pickled herrings and limes were very cheap, limes being procurable for eight a penny in a certain district. The Australian mutton cost fourpence halfpenny a pound, and the beef, also from Australia, threepence halfpenny. No information is as to tho cost of vegetables, savo that .beans can be got for a halfpenny a pound in the. street markets. Thirty journalists ato tho luncheon, and all whose accounts we have seen pronounced it excellent. The demonstration was the first step in a systematic national campaign for tho education of the public on common-sense cookery in health and disease.

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