THE MUNITION GIRLS' DINNER.

Pukekohe & Waiuku Times, Volume 5, Issue 225, 10 November 1916, Page 4 (Supplement)

THE MUNITION GIRLS' DINNER.

A REVOLUTION IN TINS. Trench life has taught us much and simplified existence to no small degree. •It has flung many conventions into th; melting-pot and scattered many an ancient prejudice to the winds. Among the minor secrets which havi teen revealed is the inestimable value •of tinned foods, knowledge which hitherto has been strictly cenfined to and enjoyed by a very small minority. The seafaring man, cut adrift for "months at a time from all possibilities ■of obtaining fresh foods, years ago learned the lesson we have but just stumbled upon, and long since became familiar with the untold blessings of the possession of a meal in the cupboard.

Necessity has ever been the mothci •of invention, however, and many a woman busy all day on war work, ani often unable to spend the necessary time in shopping and cooking, has made the wonderful discovery that I •came across quite accidentally only .1 i'ew days ago. • # » • "Come and have a little d.nner with ane," a friend had begged as we walked home together from the munition factory .wher the major portion of her ■days are spent. " Why not drop into a little- restaurant neax by?" 1 had suggested. "It's much more expensive and not half so 'comfy'," she protested. "But you know it's necessary that you should have a good hot meal after your long day's work," I reimnded her. "And that's what we'll have,' she replied. "Oh, it's much too late to Mt|art cooking," I implored. "Don't worry; it's all ready,' shs laughed. " Why, I thought-—" I commenced. "Yes, and so 1 am all on my. own, .and looking after myself too/' she interrupted, and added mysteriously, "War conditions have, taught me much I" „ „ . . Thoroughly puzzled, I followed her silently up the long staircase to the tiny Hat that is her home ?nd pride. "Now," she directed, "you can arrange the table, and in five minutes you shall have-let me see what shall 3t be?" she mused. " We'll have, sJw ropeated solemnly, "asparagus soup, boiled cod with oyster sauce, roast •chicken and green peas, and a truit pudding with cream!" "All in ten minutes!" 1 laughed derisively ,and added, " Where's the .magic carpet?" "You're antideluvian!" >he retorted, and sailed into the kitchen with her nose well in the air. I smiled in great amusement, and .obediently placed the knives and forks, plates and dishes on the table, and soon such deliciou* odours stole from the region of cooking that I could not ■&■ frain from pleadink for enlightenment. "There!" she cried, triumphantly pointing to a heap of empty t:ns, "that « my 'Open sesame' to a cosy uttio meal any time of the day."' Then she further directed my asto 1ishel eves to a well-stocked cupboard -ontaining a most wonderful selection of cooked foods in tins or g.sss, ready to serve, either cold or heated, in a few, moments. • She told me of tins of soup of every variety; tins of boiled salmon, oysteris, lobsters, crabs, prawns, herrings (fresh and kippered), Findon haddocks, pilchards, and coa. 1 learned also .-' tins and glasses of whole, half or portions of roast chicken, ducK, grouse, or partridge (costing from 2s. to 6s 6d.); duck and green peas, sweetoreads (plain, with peas or tomato's curried rabbit and liver Mid bacon; mutton, lamb, and veal chops and cutlets minced collops, steak and onions and'rump.steak,.steak and kidney pies and puddings, and Irish stew; roa;t beef or mutton, and hnrncot mutton, all at moderate prices.. There were vegetables tl ere too--mixed vegetables (6d and 9d), asparagus tips and whole asparagus (about is.), and carrots and spinaen. Fniit : salads, musactel grapes, raspberries and currants, peaes, plums, peiehes and apricots in tins or glasses, and boiled golden syrup, marmalade, currant or fresh fruit puddings. Tins of butter, cheese, and cream were there too; also bacon, cooked and uncooked, and Oxford and smokel sausages. Everything oiie could we'd wish for was ready to hand to provide a hot substantial meal m a very short lime for the unexpected guest or the tired worker. The light meal which has too fi > rpiently in the past been substitute lor the necessary substantial fare has now been superseded by wholesome and apprising delicacies costing no moro than if they had been bought fresh, and eliminating entifely all the wotry vmd trouble of cooking—a very appreciable fact in these days, when time :<. a valuable asset that should lie use I onlv in untiring efforts to the benefit of the country, and whien servants aro at so high a premium. It is certainly an innovation tfiat will be welcome! mo<; warmly by almost every woma 1.