THE MALOLO’S MENU

Poverty Bay Herald, Volume LV, Issue 17125, 4 December 1929, Page 7

THE MALOLO’S MENU

VARIETY OF DELICACIES (Special to the Heruld.) AUCKLAND, this day. Frogs’ legs, caviare, pheasant, turuey, and turtle soup. These are only a few of the delicacies which tempt the palates of the Malolo's passengers. Providing food for the tour of the Pacific has been an enormous undertaking. One of the most interesting facts is that fresh milk and fresh cream have been used ever since the liner left San Francisco. Another item of interest is that already on the trip fresh fruit has cost 40,f"U dollars, a quantity having been taken on at every port of call. By the time the tour ends at San Francisco 11,0001 b of turkey will have been consumed by the passengers, 25,0001 b of fresh fish, 6000 quarts of ice cream, and 90001 bof butter. Auckland will benefit considerably by the visit of the Malolo, as large quantities of fresh meat, vegetables, and fruits are being taken on here. Here are the additions to the ship’s larder which are going on board . 60C01b of beef and lamb, 15001 bof butter, 250 gallons of cream, 4CO gal ions of milk, 150 lb of cheese, 20 ciatcs ol eggs, 6000 boxes of assorted fiesh fish, and 10,000 boxes of iresh vegetables. Auckland strawberries have been a great attraction.