"YOU CAN'T GO
IF
Thursday,
HONGKONG TELEGRAPH
DONALD DUCK
WALKING WITH ME
YOU. BRING THAT
LOW-BROWED
RUFFIANLY ALLEY CUR
...AND THAT'S FINAL!
WELL, DOGGONE. Y GOT YOUR
DOG!
THAT'S DIFFERENT! NANKI-POO'S AN ARISTOCRAT ...A DOG OF
REFINEMENT!
HER GRANDMOTHER BELONGED TO
THE EMPRESS OF CHINA AND
LIVED ON THE -LARKS' WINGS
AND...
2-21
Dagy 1941, Wole Lunny Productiona
Work Badna Hawawal
GRIN AND BEAR IT
ADMIRAL DUFFLE
Jobsley 2.26
180). Chmage Times Inc
April 3, 1941
By Walt Disney
WUALIT
DISNEY
By Lichty | Continuing H. V. MORTON'S description of
OUR GREAT NEW ARMY The Truth About
ACHT FAIRS
"You'll have to leave, madam-all yachts taken over by the navy have to be stripped of their luxuries!"
Crossword Puzzle
ACKORD
I-Place near Anayzin
Boddess of harvest
-Wrinkle
11-Learning
13-Rodent
31-Load
F-Abarian
17—Azaam silkworm
18-Deista.
19-GNORE FUNE
21-Betpent
23-Bit of machinery
74 Jarre beetle.
27-Chinese book of
பர
32-A any time
34-At this place
(French) 33-large plant 1-Fund flower 22-Devoured
49-Cen
11-The (Germa
43-In splie of
tib
51-One against
54—–Pabricator
12-Widespread disenar
*3-Permit
56-Wearing around
waist
16
By LARS MORRIS
ANSWER TO PREVIOUS PUZZLE
$7-im
Affirmative
$9-God of love
DOWN
1-Sprite
16
22
24
125 26
27
28
32
33
34
£7
40
124
2-River in France J-Extent
Top of ¤llar
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7-Child of apouse by former martage -Dexterity
10-Mine stranice 1-Eat Logether 16 Promontors 30-35 piksical-lirdi
-Glamp celleeting 24-Moisture 13—Ter-enlla 20-Book Max 35-itere (French) 20-Man's name 10-Блате
JO to tight reach 37-Brazilian col 38.30 inchira 43-Beltagurement 43-Valley
-Male decr 16-Duelling word 38-Afghan king 19-Beginner 30-Patts of plaz 53. That thing's
23
110
38
142
146
147
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151
53
5b
$9
Count the "TELEGRAPHS"
everywhere
The
"G devil sends cooks" is n
10D sends ment, but the
sentiment which has been en- shrined in the proverbs of England, Holland and Italy: and probably other countries as well.
Cooking is not an easy art: it is a difficult vocation, and the good food that is so often ruined in the kitchen is proof of it.
Of all branches of cookery that of Army cooking is prob- ably the most difficult,” and certainly the most criticised. In the last war I encountered Army cooking that was good, fair and unspeakable.
In the cook-house I found men too dirty and hopeless for ordinary duties, who had been sent there in order to get them out of the way; and I am sure that other soldiers of that period must have met thent
too.
Willing To Praise
Then I found good cooks ruined by bad conditions, and others blunted and over- whelmed by the endless char acter of their task..
It is true, I think, that in order to be a good Army cook a man requires a genuine in- terest in cooking, organising ability, a reformer's courage, a high standard of conduct, and a sense of responsibility.
In other words, Army cook- ery is a job that should not be undertaken by a man in order to escape from other less seem- ingly pleasant, or more ardu- ous duties: it is hard work. responsible work, and should be tackled with scientific fer-
vour.
Everybody is pathetically anxious that a coolt should be good. People are only ton willing to praise him. Surely no finer mlitary distinction could be obtained than that of n cook loved by his comrades!
There should be a special decora- tion for him; or possibly such rare distinction is its own reward! ̧
Revolution
It la not perhaps known that two years ago a great revolution took place in Army cookery, although I am prepared to hear many sul- diers say they have.not noticed H.
In 1938 the whole problem was reviewed, and almost enough money was spent, and expert opiilon en- gaged, to reform the cooking of the entire nation.
In that year it was deelded to appoint experienced elvilian cheta and restaurant experts as Instruc- tors nt the Army School of Cook- ery, Aldershot,
A magnificent new building was designed, and was opened a few weeks ago, where 000 pupils can be taught it one "Blore,"
The kitchens at this school are modelled on those of a great hotel; but I could not look at the fabul- ously expensive equipment installed there without wondering it i was not, after all, a scandalous waste
of money.
For no ordinary Army cock, hav- Ing completed his course there, will ever see anything like those gles- ing kitchens again.
ate will generally and himselt in the, ratshaunted' unsement
derelict country house..
of
n
Army
Still, the critic, appalled by the hotel ranges, the long vistas of pre- cious aluminium, the electric plate- washing machines, the steam-hent- ed ten machines, is silenced by be- ing taken from this ideal
world Into the upen air, where cooks are stirring dixies on' home-made fires and bending with smarting eyes over our old friend, the field kli- eben.
So, you see, at the Army School · of Cookery the real and the ideal are in close proximity, and all the taxpayer can do is to wonder whe- ther the ideal has not, like Army beef, been over-donc.
The theory is that a constant stream of Army cooks shall pass through Aldershot, carrying back an expert knowledge of cookery to their units In all commands,
in theory, every unit that sends a man to the Aldershot course should have no more cookery trou- bles.
I wonder if this is
is šo..
Stiff Course
The cooks at this school are of severn) grades.
Cook
course may be either chilled of encourajteri!
Cooks, with whom I have dis- cussed Army cookery, say that the problem is not how to cook the food, but how to get it in good condition from the kitchen to the men.
Some cocks blame mess orderlies for making good food unappetising by slopping out a spoonful of potato, piling cabbage on top, fling-" ing out a silce of meat and adding a generous splash of gravy to the mixture.
• I should have thought that troops could have dealt with this in their own inimitable way.
Other cooks say that bad cook- Ing conditions and the perpetual krind get them down.
"If you could see the dinners of a thousand men!" said one. "Im- agine the potatoes alone! It's very easy to get the wind up when you're cooking in the Army, and, because you're afraid of being late, starting too soon and over-cooking everything."
these
But surely the cook who gets the wind up ought to be given a chunge of employment In IL
days when the Army clalma to And the right man for the right- job!
There is the man who was a cook in civilian life. He is taking three months' course in. order to quality for traderman's pay, as laid down in an Army Order of 1939.
This is a stiff course and a man does not usually pass it unless he has had from three to five years experience of elvilian cooking.
Then there are sergeant cooks. emergency cooks, and A.TS. cooks, all of whom go through a course In real and ideal cookery, spend- ing a portion of their time in the Ritz, us it were, and the rest in the yard outside with the dixles.
These return to their units to put their knowledge into practice after a course of frem five to six weeks. A new development is a three. months' course for hospital cooks.
In addition to practical cookery, messing officers are given a two weeks, course in subjects connected with food, rations und wuste; and there should be a messing officer to every unit of 500 men.
How vast is the whole problem of Army cooking can be judged frem the fact tant.out of every 50 mens called up, one should be truln- ed as a cook. So that in an Army of 2,000,000 men, 40,000 are cookal
If cooking is not yet first-class throughout the Army, it is cer tainly not the fault of the Army School.
Its standards are those of a good hotel, and it is inspired by the re-
former's zeal.
To enter this school, still more, to have lunch at the Commandant's table, is to enter a world where Army rations become instantly de- Jicious and appetising, cooked In that aluminium palace and under the scrutiny of chefs in High white cops and check trousers,
But, after all, the test is: do cooks return from the School üble to put their knowledge into prac-. ilce? And, if not, why?
Orderlies Blamed
There is a story of n sergeant cook who greeted one of his cooks, newly returned from a course, with!-
"Well, Brown, and what did they teach you at the school?"
Brown plunged into an carnest account of soups, entrees, roasts, sweets and u nimber of fancy at- tainments,
"Well, forget it," said the ner- geant, and go and peel them apuds!"!
Whether there is any truth: m this story or not, it suggests thai- a cook returning from a cookery
The more you examine the ques- tion of cooking in the Army, the "more"you realise that something which supremely simple in theory becomes in practice CX- ceedingly dimeult.
is
Almost everybody has been blamed for this, from the colone! and the orderly officer down to the man who lights the cook- house fire; yet none of these is really
convincing senpegont.
Hope
It may be that the improvement in cooking which, I am told, is perceptible in spite of all that I have sald, may eventually spread from the School of Cookery right through the Army.
That, at least, is the plous hope of the reformers.
And I can teli Army codica that, as a reward for their zeal, it is possible that one of these days they may be granted the right to put up on attractive arm-badge. This is the new crest of the Army School of Cookery.
Its history is as follows. Some mooths ago the Commandant, thinking that Army Cookery de- served a distinctive, badge, sent up to the War Office, a rough sketch showing an electric stove above a wreath of bay leaves.
Award It!
When it arrived ut the. War Office, un adviser in catering ob- jected to it because the stove whe hot of the most modern pattern,
The design then came to Garter King at Armu, who said that the alove was not sufficiently archaich ile therefore designed a new crest.
This shows a circle containing .conventional Greek cooking-pot surrounded by golden flames, and on top of the circle is the Crown, und below is a wreath with the mullo" "Escam in tempore”—food in time.
This attractive crest is, so far 'ns I know, the only new one gran!- ed to ho Army since the War.
It would be a good mave if the War Office would permit cooks to wear it.
At the moment they can alink about unidentified by tele critics.
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