First World War, 1914-1918

Trench cookery, 1915 (Ref: Q/PH3/5)In particular demand during the First World War were the College's specialised courses, which were tailored to meet both general war time requirements and the needs of individual groups. At the request of the Red Cross a series of courses were inaugurated for VAD (Voluntary Aid Detachment) cooks keen to undertake military work. Aimed at women with prior knowledge and experience of cookery, the sessions provided instruction for the preparation of food in large quantities, as required in military hospitals and canteens.

The Department also provided advice to the local community and, at the request of the Kensington War Savings Committee, eight lectures on war time economy in the kitchen and household were attended by 326 Mistresses of the house and domestic cooks. Entitled ‘Economic Housekeeping in War Time’, these covered use of cheaper cuts of meat, preparation of economical dishes, and suggestions for best use of billeting allowances.

Building a camp oven, 1915 (Ref: Q/PH3/6The Department also provided a more general course on war time cookery, which consisted of demonstrations and practical work illustrating the general principles and methods of cookery, with special attention given to the economic use of materials. Training included dishes suitable for invalids, meatless dishes, and economical soups, stews and cakes. In addition, training in camp cookery was available, which included the building of outside fires and ovens, improvised implements for camp cookery, and the primary methods of cooking in camp, with an emphasis on production of large quantities of stews, soups, boiled puddings, bread and meat.

Meanwhile, the College was additionally offering bespoke training in housekeeping and canteen work for members of the Postal Censor’s Office, and developing supplementary new subjects such as institutional administration and public health work to meet demand, with attendance particularly high among Red Cross workers. In a research capacity, the Chemistry department was actively involved with the Glass Research Committee of the Ministry of Munitions, whilst the Physiological department undertook work for both the Liquor Control Board and the Medical Research Committee, and the Biological department carried out operations on behalf of the Grain Society of the Royal Society.

For more war-time images, see our gallery.

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