While stationed at Pozières in 1917 I was mate to our Cockney cook,
who, according to Army standards, was something of an expert in the
culinary art.
One day a brass hat from H.Q., who was visiting the unit, entered the
mess to inquire about the food served to the troops.
"They 'as stew, roast, or boiled, wiv spuds and pudden to follow," said
cook, bursting with pride.
"Do you give them any vegetables?" asked the officer.
"No, sir, there ain't none issued in the rations."
"No vegetables! What do you mean?--there are tons growing about here
waiting to be picked. Look at all those dandelions--they make splendid
greens. See that some are put in the stew to-morrow." With which
illuminating information he retired.
Followed a few moments' dead silence. Then the Cockney recovered from
the shock.
"Lumme, mate, what did 'e say? Dandelions? 'E must be a blinkin'
descendant of Nebuchadnezzar!"--_R. J. Tiney (late Sapper, R.E.
Signals, 10th Corps), 327 Green Lanes, Finsbury Park, N._