RAIL KITCHENS.

Taranaki Central Press, Volume IV, Issue 396, 1 April 1937, Page 3

RAIL KITCHENS.

CORONATION NEED. Catering for Millions. (By Air Mail.) London, March 17. In preparation for the Coronation rush of traffic the railway companies in Britain are novJ making large addi tions to their pansenger accommodation. bast month 2000 carriages were under construction and important improvaments.’ to make for greater comfort in travel were being introduced. Two of the new trains will each have- seats with table space for 400 passengers, and Inew restaurant carriages modelled on specially spacious lines are being made for the Aber-d'eerj-ffenzance through express service. A new E-tyle of kitchen is also to appear. Hitherto the railway chets have laboured in an eoyuomiy of space, and the fact that iii kitchens measuring 12ft by 6ft they have been able to provide table d’hote breakfasts, luncheons and dinners, for as many as two hundred people, has' been a minor daily miracle. Kitchens 60 feet long are now being built, with ample facilities for supplying food to more than 250 passengers l at one sitting, if aeed be. A Huge Task Ahead. “So far as catering is concerned, we will be faced with a huge task during the Coronation season,” a rail way official said, “and We are making every effort to have at- much of the new rolling stock in use by the end of April as is possible. “The ‘domestic’ improvements in in many of the kitchen cars would s.urprise the most fastidious housekeeper. Many of the cars are already fitted with electric refrigerators, and the latest ideas in domestic science are continually being installed. Some of the figures which have emerged from the survey are astounding. We have found, for instance, that in 12 months we require for the restaurant car .services :^-3,5(10,0CTd1b of all British. 2,500,0001 b of potatoes, 260,0001 b of butter, 80,0001 b of coffee, 75,0001 b of tea, and 250,000 gallons of cream and milk. “The buying for this, class of catering presents peculiar difficulties at times, and we pride ourselves that practically everything used is British. The equipment needed for an average

restaurant car includes 1000 to 2000 pieces of china. 350 to 400 tablecloths and serviettes, 200 pieces of glassware, and 1200 pieces of silver and cutlery. The Popular Tea Cup. “The ‘v,'ashing-up’ problem, is, of course, tremendous. For each train journey 1750 dishes and glasses are washed, and it is estimated that every day 250,000 pieces of tableware are dealt with on all railway restaurant cars in Britain. “The popularity of the cup of tea, which continues to grow rapidly, is shown by the fact that three cups of tea are served to every one of coffee. Certain dishes have special favour In certain districts. Bacon, and eggs, for instance, are in demand at all times of the day in Scotland. The West Country remains faithful to roast beef. “People, it would appear, eat oilencr but eat lighter meals nowadays, and the taste of ’heavy’ sweets seems to flave disappeared.”