WHAT DOCTORS EAT

Hokitika Guardian, 15 March 1932, Page 6

WHAT DOCTORS EAT

. AN APPETISING MENU. The doctors who attended the British Aledj.eal Association's dinner m Auckland on Wednesday evening sat down to -a meal of mock turtle and toheroa soup, fried flounder, crumbled cutlets, roast chicken and sausage, opium pudding and brandy sauce,- -ice cream, and mushrooms,' s and •• bacon, 'states tlie '-“'Star.” They were also served with coffee, wines and liquors,- cigarettes and cigars. By no stretch of too imagination could the function no described, as an extravagant banquet, a coiikeiqus effort having' been -made to •'•temper the menu in accordance with' lire, times, but if anyone was innocent lenmigli to imagine that Doctors,“’iVt ’genial conclave, would select for ’themselves the kind of meal they prescribe; for their patients, he was rudely -disillusioned. It would appear, on tilt! bontrary, Hurts when that learned and august body of medical experts, the 15. ALA., is out to enjoy itself, "iiot'hing will do but the good, solid, rich and indigestible kinds of foods" which, according to the dietitians', “aije lhi‘ fundamental cause of all human ailments and the reason whv civilised man dies when lie is still reallv very young.