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REVS. J. SMITH AND WM. DOWNS
the other for the use of our Sisters and us, the large Camp kitchen in the garage below being turned over to the British. The British have also been enlarging and perfecting their other kitchens, and they are pretty well fixed now. For hot water, as hitherto, we have a small electric boiler which gives us enough water for drinking, shaving and other purposes.
In this change of quarters, roommates were chosen by lot, and Fathers Toomey, Hessler, Madison, Siebert, Knotek and Brother Thaddeus drew the end room; Fathers Downs, Gaiero, Walter and McKeirnan take the middle room, and Fathers Meyer, Troesch, Keelan, Tackney, O'Connell and Moore get the large room. Father Meyer turns the cooking job over to Mr. Gingles. Formerly, Mr. Gingles, a retired American Navy man, had a number of restaurants in Hong Kong and a hotel in Kowloon, and while in Camp he did the cooking for the group of Americans in the American Club building. His fame as a cook spread through the Camp and now that he is living with us, he has kindly consented to do the work again. Incidentally, everybody liked Father Meyer's meals.
3-Under the new hotel management, our meal hours undergo somewhat of a change. We Maryknollers (when we have the wherewithal) have coffee, bread and cereal about 8 a.m., then Mr. Gingles gives us tiffin at 12 and dinner follows as usual at 5.
Having heard a lot of our new chef's abilities, we naturally looked forward to something different, and for our first tiffin, we were not disappointed. While we had only rice and a thick soup, the soup was chicken, and very delicious. It seems there must be some community stores still extant, hence this chicken soup. For supper, he gave us fried rice and a little pork. At the present time, for 41 people, we get from 9 to 11 pounds of meat, bones and fat included, mostly beef, and probably water buffalo at that. Our present issue of green vegetables consists of a few sweet potatoes, some very poor, wormy water spinach and chives, which Mr. Gingles frowns upon and usually throws away as unfit for human consumption.
4-Rain ushered in the Fourth of July and we did not celebrate. Tiffin, again rice and a thick tomato soup (the latter not from the Japanese!) However, we had a very good supper, the Sisters adding a cake, and Father Troesch some cocoa. Mr. Gingles' kit-
112
REVS. J. SMITH AND WM. DOWNS
the other for the use of our Sisters and us, the large Camp kitchen in the garage below being turned over to the British. The British have also been enlarging and perfecting their other kitchens, and they are pretty well fixed now. For hot water, as hitherto, we have a small electric boiler which gives us enough water for drinking, shaving and other purposes.
In this change of quarters, roommates were chosen by lot, and Fathers Toomey, Hessler, Madison, Siebert, Knotek and Brother Thaddeus drew the end room; Fathers Downs, Gaiero, Walter and McKeirnan take the middle room, and Fathers Meyer, Troesch, Keelan, Tackney, O'Connell and Moore get the large room. Father Meyer turns the cooking job over to Mr. Gingles. Formerly, Mr. Gingles, a retired American Navy man, had a number of restaurants in Hong Kong and a hotel in Kowloon, and while in Camp he did the cooking for the group of Americans in the American Club building. His fame as a cook spread through the Camp and now that he is living with us, he has kindly consented to do the work again. Incidentally, everybody liked Father Meyer's meals.
3-Under the new hotel management, our meal hours undergo somewhat of a change. We Maryknollers (when we have the where- withal) have coffee, bread and cereal about 8 a.m., then Mr. Gingles gives us tiffin at 12 and dinner follows as usual at 5.
Having heard a lot of our new chef's abilities, we naturally looked forward to something different, and for our first tiffin, we were not disappointed. While we had only rice and a thick soup, the soup was chicken, and very delicious. It seems there must be some community stores still extant, hence this chicken soup. For supper, he gave us fried rice and a little pork. At the present time, for 41 people, we get from 9 to 11 pounds of meat, bones and fat included, mostly beef, and probably water buffalo at that. Our present issue of green vegetables consists of a few sweet potatoes, some very poor, wormy water spinach and chives, which Mr. Gingles frowns upon and usually throws away as unfit for human consump- tion.
4-Rain ushered in the Fourth of July and we did not celebrate. Tiffin, again rice and a thick tomato soup (the latter not from the Japanese!) However, we had a very good supper, the Sisters adding a cake, and Father Troesch some cocoa. Mr. Gingles' kit-
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