At one of these industrial canteens at a factory in the suburbs of Paris, I sat down to dinner with 600 working people. The chef, who had shown me with pride through his great store-rooms of supplies, apologised for the day’s menu: He was humiliated that there would be neither rabbits nor chicken, but with a war-market one did the best they could. The _a la carte_ bill of fare proceeded from _hors-d’œuvres_ through _entrées_ and roasts to salads and to dessert and cheese, and there was wine on every table. You selected, of course, what you wished to pay for. Marie, on my right, I noticed, paid for her dinner, 1 franc fifty. Jacques, on my left, I saw hand the waiter 1 franc seventy-five. My check came to two francs. It was a better dinner than I was accustomed to for three times the money at the Hotel Regina in the Rue de Rivoli. In England at the great Woolwich Arsenal, Mrs. Black gets meat and two vegetables for eightpence, which is 16 cents, and dessert for 2½ pence which is 5 cents. For an expenditure not to exceed 25 pence which is 50 cents, you can get at any of the industrial canteens in England, the four meals for the day for which the following is a sample menu: _Cost in Pence_ BREAKFAST: Bacon, 3 rashers 4 Bread, 3 slices, butter and jam 2 Tomato ½ Sugar ⅒ Milk ½ DINNER: Roast beef 4 Yorkshire pudding 1½ Potatoes ¾ Cabbage 1 Apple pie and custard 1½ Baked plum pudding 1 TEA: 2 slices bread, butter and jam 2½ Cake ½ Sugar ⅒ Milk ½ Jam tarts 1 SUPPER: 2 slices bread 2 Cheese 1 Meat 2 Pickles ½ Tea, coffee, cocoa, or milk with above ½—1½