In one cook-house I witnessed an interesting method to increase the dripping yield. A big pail had been filled with little shreds of fat and meat, shaved and scraped by the cooks from the bones of the freshly-cut-up quarters of beef. This pail was placed within an outer vessel containing water, the improvised double saucepan then being placed upon the hot stove. As the water boiled the fat clinging to the shreds of fibre dissolved, while the meat-juices also became dissociated from the fibre under the influence of the heat. Boiling was continued until the whole of the fat had melted, when the vessel was removed and set upon one side to cool. The fat solidified at the top to yield a fine chunk of appetizing rich dripping, while immediately beneath was a jellied mass of gravy and disintegrated meat-fibre, forming a concentrated beef-tea. The dripping was reserved for issuance in lieu of butter and margarine, while the jelly sediment was set upon one side to improve the contents of steak-pies, puddings, and other savoury dishes. The soldier is also a gourmet for cheese. But exigencies of war speedily elevated this comestible to the status of a luxury, even in the army. Unfortunately the average cheese does not lend itself to economic use. It is friable, the loss in crumbs being somewhat pronounced, while the rind is lost. An officer conceived an ingenious idea to persuade the cheese to go farther, and in such a manner as to eliminate all possibility of waste. A whole cheese was taken, thoroughly washed and cleaned. It was then placed in a mill with a quantity of dripping, the proportion being 60 per cent. of the former to 40 per cent. of the latter. The two constituents were then pulped and blended together. The resultant product was distinctly surprising. The cheddar cheese was converted, by compounding with the animal fat, into a delicious cream-like article of the consistency of butter, allowing it to be spread upon bread and biscuits. The flavour was distinctly improved; indeed, the soldiers expressed a decided preference for this blended food. Its nutritive value cannot be gainsaid, because it carries all the virtues of the cheese plus those incidental to rich animal fat. By this simple expedient all wastage of cheese was overcome. Even the rind, generally conceded to represent the richest part of the product, was used, being thoroughly disintegrated, macerated and blended with the dripping by passage through the little mill. Not only did the officer reduce the item for the consumption of cheese by his unit to a very significant degree, but he achieved the desired end without penalizing the men to the slightest degree.