RE REFORM OF PUBLIC TABLES.
. lr < that the price of food has increased, seems a good time to reform tho public tables. Instead of haying' a pride in the length of menu, it would bo far more satisfactory to all concerned if the quality, and not quantity was considered. One soup, one joint, and one pudding of good quality and well cooked woulcl give far more satisfaction than the lengthy menu of dishes cooked several times, scraggy beef, and mutton, and a collection of sweets, misnamed.—l am, eto., TRAVELLER.
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Dominion, Volume 8, Issue 2468, 22 May 1915, Page 13
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89RE REFORM OF PUBLIC TABLES. Dominion, Volume 8, Issue 2468, 22 May 1915, Page 13
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