PURE AND IMPURE POODS. 



55 



Fresh beef, fresh mutton, rice, potatoes, 

 onions, teas, issue sugar, ice, matches, but- 

 ter, cheese, cigars, clothes lines, ginger ale, 

 Australian milk, toilet soap, table salt, cut 

 loaf sugar, granulated sugar, powdered 

 sugar, Tansan water, toilet water, stew- 

 ards' stores for transports, and exceptional 

 articles. 



Fresh meat is the essential article of the 

 soldier's diet, and has, almost without 

 exception, been supplied in abundance 

 throughout the islands. The chief commis- 

 sary of the Division of the Philippines 

 says : 



"During the past fiscal year, through the 

 services of the Navy Department, the fresh 

 beef supply of this division was bought in 

 Australia and brought to this city by the 

 navy supply vessels. The quality of the 

 beef has been uniformly good. Until the 

 last cargo the beef furnished was all in 

 hind quarters, but on account of the 

 drought in Australia and the large demand 

 made on the market as a consequence of the 

 operations in South Africa, the price of 

 beef was considerably advanced, and it was 

 found advantageous to purchase both fore 

 and hind quarter meat." 



On the subject of fresh beef the chief 

 commissary of the Department of Minda- 

 nao remarks : 



"It is incontrovertible that troops serv- 

 ing in these islands desire a full supply of 

 frozen or refrigerated beef, and their prej- 

 udice against native beef, or beef cattle ob- 

 tained from any source, is so marked that 

 they often prefer the canned meats. My 

 experience during the past year but con- 

 firms earlier convictions that the only prac- 

 tical, economical, and satisfactory method 

 of supplying troops with fresh meat com- 

 ponent of the ration in these islands is by 

 bringing to Manila frozen or refrigerated 

 beef and issuing it from local and central 

 cold storage plants." 



A NOVEL LUNCH ROOM. 

 A lunch room was started recently in 

 Boston on a somewhat novel plan, which 

 aims at providing the best food at low 

 rates by eliminating the cost of service. 

 Furthermore, it was believed that the wear 

 and tear of temper attendant on waiting 

 for one's luncheon would be lessened by 

 the privilege of serving one's self. Enter- 

 ing,, the patron looks up at the bill of fare 

 (varied daily), which is posted conspicu- 

 ously on the wall ; then, picking up a small 

 tray from a convenient pile, slips into the 

 slow moving, Indian file of customers, and 

 receives promptly, on request, the various 

 viands, served out in small dishes from 

 large hot boxes behind the counter. The 

 savory viands, beef stew, mashed potatoes, 

 etc., are found at the first counter, then 



puddings, ice cream, bread and butter, tea 

 and coffee, to which cream and sugar to 

 taste may be added. A lightning calcula- 

 tor at a little desk gives a check covering 

 the cost of the trayful, and the lunch may 

 be eaten at any one of a number of small 

 tables. When luncheon is over the tray with 

 the empty dishes is carried to a side coun- 

 ter and left there. 



Visitors to Munich will recall that a sim- 

 ilar plan is followed at the Hof Brau Kel- 

 ler. A visitor who wishes beer selects his 

 own stein, washes it at a convenient water 

 tap and takes it to the counter where beer 

 is served. If sausages and bread are also 

 wanted, they are procured in like manner. 

 A table is chosen and you are ready to en- 

 joy the fruits of your labor. 



COOKING IN FRANCE. 



A Frenchwoman, according to a recent 

 writer, never heats her house by cooking 

 or baking foods except in winter. Con- 

 nected with many of the shops where fruit, 

 vegetables, poultry, and game are sold is a 

 place for roasting. This is generally in 

 full view of the public. One can order a 

 roast from these places, or the meat and 

 poultry may be prepared and sent to these 

 rotisseurs to be roasted. The cooking is 

 done before an immense wood fire in an 

 open fireplace. The meat is put on a spit, 

 which is turned constantly by clockwork. 

 The roasting generally begins about 4 

 o'clock in the afternoon, and continues till 

 9 o'clock in the evening. Cold roast poul- 

 try can always be obtained at such shops, 

 which do a wonderful trade all the year 

 round. Many of the geese, turkeys, and 

 chickens, are cut up into 2, 4, or more 

 pieces ; a wing or a leg can even be bought. 

 They are all placed on white china dishes 

 and ticketed. You select according to your 

 means. 



I received the Bristol steel rod you sent 

 me as a premium for a club of 5 subscrib- 

 ers. It is a beauty and I am well pleased 

 with it. I thank you, also for the Laughlin 

 fountain pen. 



C. Griffin, So. Bethlehem, N. Y. 



Recreation is the best sportsmen's jour- 

 nal I ever read. 



Will H. DeGroff, Fleming, N. Y. 



Recreation is the highest type of litera- 

 ture in its class. 



L. T. Jackson, Ypsilanti, Mich. 



Recreation is a gem, and I can't do 

 without it. 



Fred Zimmerman, Moray, Kan. 



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