1941-04-03 — Page 19

Thursday,

HONGKONG TELEGRAPH

DONALD

“YOU CAN'T GO WALKING WITH ME

IF YOU BRING THAT

• LOW-BROWED,

RUFFIANLY ALLEY CUR

...AND THAT'S FINAL!

DUCK

WELL, DOGGONE IT

Y'GOT YOUR

DOG!

THAT'S DIFFERENTA NANKI-POO'S AN ARISTOCRAT ...A DOG OF REFINEMENT

HER GRANDMOTHER BELONGED TO THE EMPRESS OF CHINA AND :

LIVED ON

· LARKS' WINGS

AND...

Cope, 1941, Wah Disney Probintrus

2-21

April 3, 1941

By Walt Disney

DISNEY'

ANCHOR

Butters

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GRIN AND BEAR IT

FADMIRAL DUFFLE

pabotaj 2.76

SAEL, Cha Tanos:"Ind

“I. TAS. Of, KẾT HIS TUL

By Lichty Continuing H. V. MORTON'S description of

OUR GREAT NEW ARMY The Truth About

ZACHT

FAIRS

"You'll have to loavo, madam-all yachts takon over by the navy have to be stripped of their luxuries!"

Crossword Puzzle

ACTLOSS

1-Place bear Aaarris

Goddess of harvest

B-Wrinkle

12-Learning

13-nodent

14-Load

15 Austrian

17-Asanı ilkworm

18-Delele

19-Chart runa 21-Berpent

BIL Of Machinery

-34---Large-bestia———

21-Chinese book of

32-At Kuy time 34-At this place (French)

33-Large plan 16-Pend flower 10-toe ourci

40-Derati

41-The (Ger)

1-15 spite of

47-Loko

51-One againat

32-Widespread disease

5-Fabricator

65-Permit

56-Wearing stound

Walk!

2

14

BY LARS MORNIS

ANSWER TO PREVIOUS PUZZLE

67-in 15-Afirmative

b-god of love

DOWN

1-8prile

२

2-River in France J-Extent

Top of altar Unworked metal

To by 7-Child of spause by

City

D-G4)

marriage

10-Mine entrance 31-Eat together 10-Pramolitory 20-Mythlen) bird. 22-Blamp collecting 34-Motture

25Egg.c

20-Henk_31nx..

941eto Frencht 20-Man's anme

JO-BATO

21-Go to right *3--Breathe 31-Brazilian coin 38-20 luckes 47-}}<lenqurement 43-Valler 4-Girl's name 45-Male deer 40-Duriling sword

Afghan king 49-Beginner 30-Parla of piny

That thing's

15

b

13

119

no

121

22

23

24

25

126

29

29

133

35

3b

57

38

39

40

144 145

54

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147

148 149

GO

52,

53

56

58

MONGKOK RIOT

Crowd Injures Indian Constable & Civilian

The

trouble started

when

the

Indian police officer attempted to arrest the hawkers. A crowd gather. ed around demonstrating and at- tempting to stop him from making the arresto, Slones were thrown at [him and theʻkituallon became so bad

that the Indian was forced to draw air.

his revolver and fire a shot in the

Mr to a

Mr Pascoe who was passing went An Indien constable and

the constable's Tescue and Pascoe, of 111, Prince Edward Road, eventually the crowd was diversed. were injured in a riot at Mangkok

Two Chinese men and a woman last night, when a crowd of Chinese were arrested. attacked this police

hawkers.

officer who

attempted to arrest two unlicensed The next General Meeting of the Hongkong University. Science. Society Mr Pascoe was hurt on the right will be held on Tuesday, April 8, at hond and the Indian constable suffer-8:30 p.m., în Room "K" of the Main od injuries to his head and right Building when Dr. D. 8. W. Ling, knee. Both were treated at the Ph. D. will deliver a Lecture entitled Kowloon Holpital.

bmo Hongkong Sea-shore Animals".

The

OD sends meat, but the

"G devil sends cooks" is a

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 them 100.

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 cook thould be good. People are only too willing to praise him. Surely no finer military distinction could be obtained than that of a 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 is not perhaps known that two years ago great revolution took place in Army cookery, although i am prepared to hear many sol- dlers say they have not noticed it.

In 1938 the whole problem was, reviewed, and almost enough money was spent, and expert opinion en- gaged, to reform the cooking of the entire nation.

In that year it was decided to appoint experienced civilian chefs. and restaurant experts as instruc- tors at the Army School of Cook- ery, Aldershot,

A magnificent new bullding was designed, and was opened a few weeks ago, where 800 pupils can be taught nt one time.

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 if it was bil, a cond not, after

a scandalous' waste of

money. For no ordinary Ariny cook, hav- ing completed his course, there, will over see anything like those gleam- Ing kitchens again, in

die will generally find himself in the rat haunted basement of

derelict. country Chouse:-

Army

•

Still, the critic, appalled by the hotel ranges, the long vistas of pre- cious aluminium, the electric plate- washing machines, the steam-heat- ed tea machines, is silenced by be- ing taken from this ideal world into the open air, where cooks are stirring dixies on home-made fres and bending with amarting eyes over our old friend, the field-kit- chen,

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 wander whe- ther the ideal has not, like Army beef, been over-done.

The theory is that д constant sireum of Army cooks shall puss through Aldershot, carrying back an expert knowledge of cookery, to their units in all commands.

course

In theory, every unit that sends a man to the Aldershot should have no more cookery trou- bles.

I wonder if this is so.

Stiff Course

The cooks at this school are of several grades.

✡

There Is the man who was a cook in eleillan life. He la loking three months' course in order to qualify for traderman's pay, as Inid down in on Army Order of 1030.

This is a stiff course and a man dues not usually pass it unless he "has had from three to five years'

experience of civilian cooking.

Then there are sergeant cooks, emergency, cooks, and ATS, cooks, all of whom go through a course in real and ideal cookery, spend- ing a portion of their time in the Riz, as it were, and the rest in the yard outside wit. the dixies.

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, mations and waste; and there should be messing officer to every unit

500 men.

How vast is the whole problem of Army cooking can be judged from the fact that out of every 50 nuen called up, one should be train- ed as a cook. So that in an Army of 2,000,000 men, 40,000 are cooks!

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 Commandont's table, is to enter a world where Army rations become instantly de- licious and appetising, cooked in that aluminium palace and under the scrutiny of chefs in high white caps and check trousers,

But, after all, the test is: do cooks return from the School able to put their knowledge into prac- fled? And, If not, why?

Orderlies Blamed

There is a story of a sergeant cook who greeted one of his cooks, course, newly returned from with

"Well, Brown, and what did they teach you at the school?"..

Brown plunged into on earnest account of soups, entrees, roasts, sweets and a number of fancy at- tainments.

"Well, forget it," said the ser- geant and go and peel them spuds!"

Whether - there is any truth in : this story or not, it suggests that în-cool returning from a cookery

Cook

course may be either chilled of encouragedi

Cooks, with whorn 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

тел.

Some cooks blame mess orderlies for making good food unappetising by slopping out a spoonful of potato, piling cabbage on top, fling- ing out a slice 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 grind get them down,

"If you could see the dinners of a thousand ment" said one. "Im- agine the potatoes alone! It's very casy

get the wind up when you're cooking in the Army, and, because you're afraid of being inte, starling too soon and over-cooking everything."

But surely the cook who gets the wind up ought to be given a change of employment in these days when the Army claims to find the right man for the right Job!

The more you examine the ques- tion of cooking in the Army, the -more-you-realise-that-something Rupremely simple in theory becomes in

practice ceedingly difficult.

which is

ex-

Almost everybody has been blamed for this, from the colonel and the orderly officer down to the man who lights the cook- these is house fire; yet none of really a convincing scapegoat, '

Hope

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It may be that the improvement| WHITEAWAY, LAIDLAW & Co., Ltd.

in cooking which, I

perceptible in spite of all that I have said, 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 tell Army cooks that, as a rowurd for their zeal, it is possible that one of these days they may be granted the right to put up an attractive arm-badge. This is the new crest of the Army School of Cookery.

Its history is as follows. Some months ago. the Commandant, thinking that Army Cookery de→ served a distinctive badgo, sent up to the War Once a rough sketch showing an electric stove above a wreath of bay leaves,'

Award It!

When it arrived at the War Office, an adviser in catering ob- Jected to it because the stove was not of the most modern pattern.

The design then came to Garter King at Arms, who said that the stove was not sumclently archaic! He therefore designed a now crest.

This shows a circle containing à conventional Greek cooking-pot surrounded by, golden flumes, and on top of the circle is the Crown, and below is a wreath with the moito. "Escam in tempore"-food: In time.

This attractive crest is, so far as I know, the only now ong grant- ed to the Army since the War.

It would be a good moye if the War Office would permit cooks, to wear it..

At the moment they can alink about unidentified by their crities.

TO-MORROW:

The Tanli-Gunner

N.Y.K.

LINE

SAN FRANCISCO & LOS ANGELES via Honolulu

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Tuesday. Tuesday,

Tuesday,

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15th Apr.

6th May.

2011 May

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Monday, SOUTH AMERICA (West Coast) via Hllo & San Francisco

*Taknoka Maru (start from Kobe), Saturday, NEW YORK via Japan & Panama

14th Apr.

5th Apr,

Monday,

14th Apr.

SYDNEY & MELBOURNE via Manila.

Suwa Moru SAIGON

Saturday,

26th Apr.

Thursday,

10th Apr.

Thursday,

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Friday,

11th Apr.

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Thursday,

10th Apr.

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14th Apr.

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Asama Maru Husimi Maru Taluta Maru Cargo only.

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