HOUSE OF COMMONS

Hawera Star, Volume XLVII, 7 January 1928, Page 9

HOUSE OF COMMONS

COOKING FOR MEMBERS

'yiSITORS to the House of Commons . kitchens might quite easily expect to find old open fires and spits, with sizzling joints perfuming the air. In reality the kitchens strike the only modern note in historical St. Stephen’s and are some of the most up-to-date in London. A great open fire does exist, but is never used. The kitchen staff of 37 includes both men and women and is supervised by the manager, Mr J. B. Bradley, and Mr Paul Per ran, the head chief. “The number of meals provided naturally depends upon the amount of business taking place in the House,’’ I was told. “Last, year the number was 159,686.

“During a busy session we often serve 600 or 700 dinners each night, but when things are quieter probably only 10Q are required. Dinners are served from 6 p.m. to 10 p.m. “At our businest seasons there is frequently as much as 10001 b of meat cut up at a time in the ‘butcher’s department’ beneath the kitchens.’’

The huge stove, heated with coal, which extends down the centre of the main kitchen is not all in use at the moment in order to economise in coal. All the cooking utensils are of copper because this metal heats quickly, does not. let the food burn readily, provides regular cooking, and lasts well.

The hundreds of dishes used in serving the food are of shining white metal, and these are all cleaned by machinery. , , . » It is not surprising that the aid or machinery is again in request for beating eggs' used in the dozens ot pud-

dings and souffles made daily. The prices of meals vary from Is 6d to £l. There is great variety in the menu. The dishes cooked vary from the most simple and plain variety of English cookery to the most elaborate and rich Continental dishes, according to the taste of he members and their guests.

Custards are great favourites with members. The recipe for these is a pint of milk boiled, with 4oz. sugar dissolved in it. Three eggs are well whisked and the milk poure don, whisk, ing all the time to prevent curdling. The custard is flavoured with vanilla and cooked in a medium oven. The porridge, once so much discussed, is served from the tea-room from 9 p.m. evorv night. It is made from the best Midlothian oats coarsely cut. The quantity used is 4oz. of oats to pints of water. , The oats ar e sprinkled into slightly salted boiling water until the porridge is sufficiently thick. The pan is then drawn to fhe side of the shove and the contents cooked from 20 to 30 minutes with occasional stirring. “Ham and eggs are still favoured for meals during all-night sittings,’’ the manager told me. “On these occasions the pounds of bacon used frequently total well aver 200, and the eggs about 1.500, sometimes more.” 'Savouries are favourite items in the dinner menu. These eover a wide range. Scotch woodcock, egg dishes, and soft roes are often served,, and a cheese souffle i« very popular. This is particularly delicious, because the beating of the ingredients, so essential in making a souffle, is done very efficiently by'machinery.