manifested a striking improvement in the quality of the national cooking. It may be that, as a result of this war-enforced training, we will be able to look forward to taking a meal in a railway restaurant or in a small-town hotel without dread and, perhaps, even with pleasure. The food for the troops in cantonments, camps, and rest billets was, of course, prepared in permanent camp-kitchens, which usually possessed all the facilities and sometimes a far greater serving capacity than the kitchens of great hotels. As the front was approached, however, the problem of preparing food became increasingly difficult, particularly in the areas which were being systematically harassed by the enemy’s artillery and airplanes. To have erected kitchens in such areas would have been to invite their destruction. In order to provide hot food for soldiers occupying these exposed positions, as well as for troops on the march, recourse was had to rolling kitchens—_les cuisines roulantes_, as the French called them. Each kitchen, which was drawn either by a mule-team or by a tractor, consisted of a stove and limber. The stove contained a bake-oven and three kettles, thus permitting of four kinds of food being prepared simultaneously. The limber, which was a two-wheeled cart to which the kitchen was attached, was fitted with four bread-boxes which could also be used for water, a cook’s chest containing a set of culinary utensils which would make a housewife envious, four kettles, and four fireless cookers. The fireless cooker was, I think, first used for military purposes on the Italian Front; at least that was where I first saw it. It was an invaluable contrivance, as it permitted food to be prepared many hours in advance in the back areas and yet served piping hot to the men on the firing-line.