All Gourmets,

Achtung!

SOMEONE asked me, recently, whereabouts in the Pacific Islands I got the best food. I hesitated between the cuisine of the New Caledonia restaurants, and cer tain hote’s in Fiji; and then I be thought me of a Dinner Menu which I had carried in my bag since Sep tember 28, 1954. Here it is: 1. Cream of Mushroom Soup. 2. Crumbed Fillet of Flounder. 3. Savoury Rice Rissoles. 4. Roast Lamb and Mint Sauce. 5. Roast Seasoned Veal and Apple Sauce. 6. Corned Silverside and Carrots. 7. Raspberry Shortcake: 8. Lemon Snow and Boiled Custard. 9. Baked Custard and Jelly. 10. Ice Cream and Hot Chocolate Sauce.

Black Coffee.

That, ladies and gentlemen, was the dinner provided—no special occasion—in the modest hotel of Mrs. Ellen Pitt, in Goroka, New Guinea Highlands. Because you are served by Highlands natives, you order by numbers. Goroka, four years ago, was only a name on a map. Now it has 110 buildings. If you know of a better Menu in a similar town, anywhere in the

world, please drop me a line.

Rwr.