SCIENTIFIC COOKING AT THE FRONT.

Pukekohe & Waiuku Times, Volume 4, Issue 20, 12 March 1915, Page 4 (Supplement)

SCIENTIFIC COOKING AT THE FRONT.

A gratifying feature of the present war is The excellence ot food served to the British troops at the rront, a point of almost general comment in the letters from soldiers to their friends at home. This satisfactory state of things is mainly due to the genious ot a Unions chef who has been in London tor Christmas. This expert, whose name is a household word in circles where tney cook scientifically, has. in ins capacity as adviser to the service departments, introduced many changes into the militarv and naval kitchens in the past lev. years, and has had much to do with the subslTtiition of new methods of cookery. The chef who is equally at home in making an exquisite delicacy for the table d'honncur in an international exhibition as in showing families how the} innv live really well with great variety of food on a few shillings a week—believes that, however bountifu may be the supplies, not a scrap should be wasted He delights to tell bow he could make a bowl of most excellent soup out „f discarded fish bone. Though he does not, of course, advocate such superfine economy on the battlefield, where good strong food and plenty of it is the first pwntinT, it is largely due to Ins teaching of "waste nothing" that our soldiers |-,«vc such savonrv meals out ol the j somewhat limited ingredients allowed. As he walks through the camp kitchens f the'expert sometimes sees small pieces of meat and vegetables-which apparent-, h- are not intended for use. Taking a pan and asking a soldier to pass a cruet, he s-M to there and then, and Rrvosa little nbjpr-t-lo*on in producing n. de ic- j ions s.mck, which he hands to the sol-1 diers with a whimsical smih that makes it quite impossible for the romm.es to interpret his impromptu demonstration, as a' rebuke.