MEALS FOR THE TROOPS

Press, Volume LXXVI, Issue 23053, 22 June 1940, Page 18

MEALS FOR THE TROOPS

J VARIED AND OF HIGH QUALITY c t different menu for each c DAY ( 5 Four generous meals, three of them 1 hot were served daily to the Burnham j soldiers on the way to their overseas j destination. The menus were drawn; up in advance of the sailing of the j transport and the cooks -were able to 1 - serve meals of a character to which ; *. New Zealanders were accustomed. The . ] experience on the Ist Echelon trans- j ports was that the soldiers tired of; fancy dishes served usually on ships; ' in times of peace and a revision of the . J menus was made. i \ All the soldiers on the troopship j - which left Lyttelton were served at , I the one sitting for each meal, groups , S of the men taking duty for a week at | a time as mess orderlies. In the cers’ mess the tables were waited on | c by stewards of the ship. For the men, j the meal hours were: Breakfast 7 a.m., j ; dinner, noon; tea. 3.30 p.m., supper, , . 6 p.m. For tea, bread and butter, jam | t, and marmalade, and a different variety j 1 of cake was served daily. The following menu for a week shows the variety and the quality of ( the meals served the soldiers. j t Sunday I Breakfast —Oatmeal porridge, scramVegetable n soup. res. pork and apple sauce, baked or boiled pota- i toes, cabbage, plum pudding and sauce. Supper—Hot pot or savoury steak, boiled potatoes. Monday Breakfast-Oatmeal Porridge, pork sausages and sauce, mashed potatoes, j Dinner —Scotch broth, roast mutton, , boiled or baked potatoes, beans, prunes j and custard. t Supper —Fried fresh fish, boiled po- ( tatoes. Tuesday Breakfast —Oatmeal porridge, savoury steak, boiled potatoes, or curry and rice. . Dinner —Pea soup, rabbit and porK pie, boiled potatoes, swedes, rice pud- 1 "^Supper— Assorted c,old meats, pickles, J cheese. , : Wednesday t Breakfast—Oatmeal porridge, calves’ ; liver and bacon, mashed potatoes. Dinner —Minestrone soup, roast beef, baked or boiled potatoes, cabbage, apple pie. , , , Supper—Hot pot or stewed steak, boiled potatoes. ; Thursday Breakfast —Oatmeal porridge, scrambled eggs and bacon. Dinner —Tomato soup, roast mutton, , baked or boiled potatoes, green peas, figs and custard. Supper—Cottage pie or fried sausages, mashed potatoes. Friday Breakfast —Oatmeal porridge, smoked ' fish and sauce. Dinner —Barley soup, steak and gravy pie, boiled potatoes, beans, cur- ; rant or jam roll pudding. Supper—Saute of rabbit, boiled .pota- . toes. Saturday Breakfast—Oatmeal porridge, pork . sausages and sauce, mashed potatoes. Dinner—Pea soup, roast beef, baked ; or boiled potatoes, green peas, rice ■ 1 pudding. i Supper—Assorted cold meats, pickles, ; • cheese. ■