News Article By Kenneth Ridley, taken from: Tanganyika Standard; Sunday News, March 1st, 1959

The metal workshop has lathes and drills; in the woodwork shop boys are making many of the more simple items for the laboratories.

Much of the furniture and equipment has been handed on from Kongwa so that expense could be kept to a minimum

In the Kitchen

The kitchen presents a spectacle of white-ish walls and chromium. One has a feeling that no meal from this efficient ­looking place could possibly be a bad one. And apparently this is now so. At first, due to teeth­ing troubles, the food was some­times cold but during the 24 hours when I shared their meals, the food  was of good quality ( a lot of it is bought locally), well cooked and attrac­tively served.

The electric bakery supplies all the school's needs. Cold meat fresh; cool rooms have racks for fresh fruit and vegetables and in an­other store is a week's supply of food, chiefly canned, for use in an emergency.

It is only when one notices the large electric cooking urns that one realises how much food passes

through the kitchen daily. When the European caterers think in terms of custard to go with stewed fruit, the 20 gallons they make is not wasteful.

The only machine which seems to have been overlooked is for washing up. At present the African kitchen staff is try­ing to cope with the mountain of plates, cutlery and dishes that are the aftermath of each meal. But it is proving too much.

Cafeteria System

Another change that will be introduced soon is in the me­thod of serving food. At present African staff with trolleys de­liver to each table large dishes from which a master or mis­tress heaps up the plates which are passed down the table. This a lengthy process and can result in a cool dish. The cafeteria operation which will be put into operation shortly will speed up service of meals.

The first (except for Sunday when cereals are served) start with parade which is followed by anything from bacon and fried bread, to smoke cod, or sausages to scrambled egg on the toast. Elevenses, bringing the children

are lining up for a glass of milk and a kind of shortcake. Lunch and ranges from roast beef with roast and roast potatoes and cabbage, to cheese potato leeks and sauce to fried fish.

For pudding, the choice of the week includes lemon flan, rhubarb charlotte, blancmange, and plum pie. The rarely varies from bread, butter, and jam. Supper offers anything from fish pie, vegetable pie, to hot pot. There is always fresh fruit for supper.

Finally on the subject of food, one remark I heard followed these lines: "the meals here are as good as any I have known in 25 years of boarding schools". I think it is a fair comment.

The Dormitories

Visiting in the dormitories, my impression was one of overcrowding. Perhaps it is the design of the buildings (there is certainly no air of spaciousness)

The ablutions are on a par with other fittings in the school -- of excellent standard. But the expense of drinking mountains seems just as little extravagant when the school water, in its natural state, is undrinkable.

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