BRITAIN'S FOOD PROBLEM.

Taranaki Daily News, 23 January 1918, Page 3

BRITAIN'S FOOD PROBLEM.

CONTRASTS IX LONDON. PUBLIC KITCHEX6 ARRANGED. London. Nov. 30. "Here is a painfifl contrast," said Sir Arthur Yapp a day or two ago. "This morning I received a report from the East End of a long queue with several policemen regulating it, composed largely of women with babies and small children, waiting to buy half-pounds of margarine. At an hotel to-day the carte du jour tor dinner, leading off with hors d'oeuvre Is (id, smoked salmon Is 6d, oysters 4s Od per dozen, and caviar 4s, contained—sd g d Four soups 1 o to 2 o Eight fish dishes 1 <i „ 7 0 Eight entrees ~ 2 (j ~9 0 Twelve roasts* 4 0 ',lO l» Eleven vegetables .1 0 „ 2 0 Six cxtremets ..20 , 38 Three ices, fruits 1 B ' Mainly poultry and gamp. '•The manager of one of the leading restaurants tells me that people often come to 'him and say that thev cannot get enough to eat and that they can get plenty in the provinces. It is obvious that they can get twice as much as they ought to have.'' "Local food_ committees have been asked to open public kitchens in thickly-peopled areas, and to make other preparations for sudden food emergencies. The committees have been requested to compile a census of catering facilities, particularly of establishments, sufficiently large and eanable of being easily and quickly adapted for use as supplementary kitdisns. No establishment which is not capable qf supplying MOO portions of food per day is to be taken into account. The committees have been asked for "an immediate report" of the steps thev propose to take towards setting up kitchens, and of particulars of other establishments which might be available in emergency, i