WOMEN AT WORK

Dominion, Volume 9, Issue 2768, 11 May 1916, Page 3

WOMEN AT WORK

COOKS IN MILITARY HOSPITALS

Amongst the numerous novel occupations witn wnich at the present 'moment ladies are closely associated; there can scarcely be'one more suuawe; than tne task oi .c-ooking lor our brave wouiioeii iOltliors in hospital, states'a . writer In

'"lino Oueen." for besides being an eminently patriotic undertaking, it is oi a kind particularly adapted to the capabilities oi reliable women.

Much has been said and wriiteu about the superior efficiency of male cooks; but where a woman ol sufficient physical strength and average culinary ability, who is also Jactlul, painstaking, and industrious, takes the piace of a chef, there is no reason at all wiiy she should not prove equally successful. Indeed it is lound nt many cases that tho kitchen staffed entirely by women is a scene of greater harmony and more satisfactory effort than obtained in the former times of masculine-supervision and practice. The kitcliens of our military hospitals are now, in a large number of instances, managed by women, and this is the condition of tilings even where the patients, number many hundreds, and emergencies' of various sorts are continually arising. All eligible men being requisitioned for service, it remains for tho women cooks to display promptness in resource, systematised ability, and those soldierly habits of punctuality and obedience to orders not ordinarily characteristics of the female sex.

Candidates for the kitchen are not- restricted by age limits. They must belong to a Bed Gross Detachment and pass a medical examination. In some places inoculation against enteric is made compulsory.

A\ hen chosen to form one of the culinary staff a woman cook is at once placed under tho authority of the War Office. She is therefore iu a highly responsible position, holding,- a post' demanding an motive brain as veil as quick and deft lhandling of the work entrusted to her charge. And since the nourishing food so ' amply provided for the invalids depends largely for its efficacy on the way in which it is cooked and served, and we are all intensely anxious to further the splendid efforts of doctors and nurses in the fullest degree possible, women cooks employed in military 'hospitals may well feel themselves a part of the great healing enterprise which is the wonder and admiration of our exigent times. Ordinarily they receive £1 a week as salary, and are entitled to three meals per diem in the hospital. They must live close at hand, so as to start work at.an early hodr—generally between seven and eight iu the morning. The cessation of duties limy depend on circumstances, for it not infrequently happens that a draft of wounded arrives suddenly,.and one may be.called upon.to get together a scratch, meal by way of emergency. But in common practice the hours 'of daily work are not found to be unduly onerous, and when the great midday dinner has been cooked and served it can be said that the chief labour of a day is ended. Of course there are further preparations to make, but tho.prime business has been accomplished; and, provided the M.O. for tho occasion has passed the various diets with a smile and an encomium, the"cooks breathe quite freely once more. Tho size of a kitchen staff is naturally governed by that of tho hospital itself. Onq or two must bo at the head of affairs, taking the principal -responsibility, aud sufficient assistance is given to meet the needs of the hour. Still it may be wiso to recur to the subject of physical fitness. .A good deal of standing is unavoidable— on stone floors, perhaps—and absolute necessity exists to secure women who can bear a little strain with impunity, and be able, if required, to lift heavy pots aud pans, as well as to cut up large portions of meat. The Christmas turkeys at a hospital with' which the present writer claims connection were, in several cases," simply huge, and correspondingly weighty to convey to and from the ovens.. | Tho usual dietary consists of chicken —roast, boiled, arid minced—rabbits (when ,in season;, iisli, broth, meat for tho more jobust, vegetables of.'mariy different lands, and milk, puddings, each with its egg custard on tho top. Porridge (or' gruel as it is termed; also comes in for its share of preparation and careful supervision. There may be olferings of game, which should bo ready for cookiii" wliou sent. Amidst the steady, not to' say rapid, flow of daily, work, thero'is no time to spare for unscheduled tasks.' Iho soldiers themselves are so cheerymaking tho best of matters, seldom failing to appreciate to the fullest extent special efforts on their behalf. 'I'hus the good work continues happily, by no means without its alleviations and t-ven diversions.' Each gladly does her "bit," and the numberless "bits" added together make up a total of really vast proportions. •

.One more word. Tho would-be womancook in « military hospital kitchen must Si i Ul> ller lllin<l t0 " stick ifc out " Holidays are not in order until a year lias been spent therein, though an occasional day "off" may be granted by the kindness ol the commanding officer.