Oh, it is so very, very English, so tremendously, unutterably stupid, and maddening! I shall have to stop off or I shall be writing down things that the admirable George, with his exclusive command of strong language, will not permit you to read.
As usual, when one arrives at the end of one’s tether, something happens, and there, right in front at the end of what looked like a blind alley, stood the open door.
The Administration, having fully tested the value of the Communal Kitchen, has sent out advices to the country to establish them wherever possible. As Chairman of our Kitchen Committee, I went to London with another member—a delightful, practical, breezy person, to inspect the working of the big experimental Kitchen on Westminster Bridge Road. It was thoroughly interesting and for the first time hope of solutions of many problems dawned on our weary spirits.
We returned home to report and got authority to act. I will explain the Communal Kitchen to you, though it is incredible to imagine your great, rich and inexhaustible country ever coming even within long-distance range of such a contingency.
The Communal or Central Kitchen is established and run by experts for the cooking of a large number of meals at the lowest possible cost. A first-class plant is necessary, the most up-to-date ovens, steamers, utensils of every kind. The cook must not only be an expert, but an artist, as she has to disguise many inferior ingredients and make them appetising for her consumers. Stores are purchased, wherever possible, in large quantities, special permits, of course, being afforded by the vigilant Food Administrators. Thus considerable saving is effected.
The cook and her immediate assistant or assistants are highly paid workers, but those who apportion and handle the food, over the counters, are volunteers, giving about four hours’ service every day.
No food is consumed on the premises. The customers bring their own utensils in which they carry their portions away. There is a very complete and clever system of tickets issued at a little box office near the door, so that no money is tendered at the counter.
The menu cards are hung in the windows so that customers may make their choice before they come inside.