European Stars And Stripes (Newspaper) - September 5, 1967, Darmstadt, Hesse                              Page 16 the stars and stripes tuesday september 5, 1967 by Mary Ann Reese staff writer the difference in mess Hall food dislike the difference Between your Mother s and your new Bride s  summed up capt. Masayoshi Riusaki commanding officer of Btry a,1st in of the 67th arty who agreed to let our Femina staff test his mess Hallin Darmstadt s Kelley Barracks it also can make you fat he commented. Come to think of it we did t notice any Skinny men at mess  Riddle s tables. We were pleasantly surprised at the efforts to make the place look Homey tablecloths red backed chairs Small tables for four instead of room length tables window Box Flowers. There also was the army s most recent Effort to lend a Homey atmosphere Glass dishes to replace tin trays. We break them almost As fast As they come in but Iguess it s More like Home said Riddle. An even More pleasant Surprise waste food. It was the first time in a Long while this writer has tasted hot and fresh from the oven Rolls and fresh baked chocolate cake. It was noon Tim dinner the biggest meal of the Day Complete with Steak Home Fried or French Fried potatoes carrots or Brussel sprouts salad milk and Coffee. It was tasty and so filling we could hardly move from the  eat mostly what american fam Ilies would eat said Riddle an 11-year Veteran of mess kitchens. We try to vary things As much As possible and serve food the troops especially  High on the list of favourites Are Steak and Chicken with liver the least pop ular. Riddle oversees a staff of six Cook who must prepare three meals a Day every Day. He does some of the Cook ing himself. I d rather bake than anything. It the most interesting. I also like to make gravies and do meats. We have Basic recipes for All the gravies but i like to Experiment around he said pointing with obvious Pride to his spice shelf stocked to resemble a supermarket spice counter. What happens if his meal Burns so far it has t  pause it Only gets a Little extra  sheepish Grin. Riddle cooking stops when he leave work each Day. My wife does t like me to Cook at Home. She says i us too much Salt and  Small wonder. To Riddle used to the mess Hall a pleasant Surprise tablecloths and fresh chocolate cake mess Hall at Darmstadt s Kelley Barracks. 8s, Milne cooking portions for 100, a Pinch of Sal Means three ounces. Modern Means of pre preparing Foo which have helped the average House wife Are an even greater Boon to mess sergeants. I can remember 10 years ago whence used to have to sit up All night cleaning shrimp for the next Day. Nowt comes to us cleaned and ready to go. We have a lot bigger variety  about twice a month Riddle must serve a rations to rotate the Stock. That brings grumbling from the troops. The rest of the time his menus Are pre pared by a Usa eur Safe menu planner in Heidelberg see relate Story. His Stock is delivered three times a week. He inspects it carefully to make sur e it is Good especially the meat. If it appears questionable he sends itto the veterinarian for a Check. He also faces weekly inspections for cleanliness and Observance of health regulations. Although Riddle forsook the cooking business a few years for missiles he likes his vocation and believes it s one of the better jobs in the army. You do a Good Job and they leave you  a giant Jigsaw puzzle9 of 12 million meals a month by Jerry Miller Heidelberg special the Good old Days Are gone forever and thousands of soldiers and airmen on duty in Europe can be thankful at least when it comes to those three meals a Day. The american servicemen of almost two centuries ago would drool Over what his counterpart is fed today. The daily ration for the Soldier of 1775 consisted of a Pini of milk on e Pound of meat or salted fish a Pound of flour or bread and one quart of cider or Spruce Beer. This was augmented by weekly Issue of three pints of peas or Beans and a pint of Indian meal. Cooking the food was his problem. Today in Europe More than 700 mess Halls prepare and serve 12 million meals a month from a constantly varied and healthful selection of meats and vegetable fruits and pastries. Preparing that menu is like fitting together giant Jigsaw Puzzle taking the 230-Odd food items listed Tor the year and putting them together meal by meal Day by Day month by month said Bernice l. Anderson Usa eur menu planner ,11. Is completed it forms the usar us Usaj l a menu issued monthly for Bolh commands by Usa eur Headquarters working about six months ahead of the a menu s publication Date the Indiana born Home economist uses As he guide the annual food plan which shows projected Supply stocks for the theater. The food plan for Europe is prepared two Yearsin Advance according to the special needs of this area of operations it is not determined with respect to a worldwide unified menu. Only two other com mands enjoy this flexibility in the food plan preparations the . Army in Vietnam and in Thailand menu planner Bernice l. Anderson. Army in essence miss Anderson s Job consists of Jug n8 uhe foods list