13 F

for the lunchcans and then we‘d have cakes, cookies, pies and doughnuts... I know we did go through an awful lot... The first thing was breakfast. We bank» ed the fire the night before. We got a good fire on before we went to bed. We put ashes on top of it so it would hold. I Was the first up in the morning. I used to shake the fire down and get her going and fill the kettles and put them on. After that, Gertie and I were both up then. We put breakfast on the table. One morning we'd have fried eggs and another morning we’d have boiled eggs and perhaps another morning we'd have poached eggs on toast. It just went like that. Always apple sauce and prunes for breakfast. We didn't have a lot of things. We have tomatoes, macarone and tomatoes, macaroni and cheese, hash and fishcakes. This was for supper... Well one day we'd have the boiled meat, twice a week we had fish then. You always had fish on Friday, you had salt pork too for gravy and the ones that could eat meat... One day

‘ we'd have fish we arranged to have enough potatoes and enough fish to make hash and the same with meat... I remember we had scallops sometimes. We had cheese. We had no scarcity of food. We had quite a bit, lots of everything. Oatmeal cookies with chocolate frost— ing filling and molasses cookies with vanilla icing. Yes, we always tried to have something-different if we could you know. You couldn‘t in a place like that. I guess everyone appreciated it. It feels good to be appreciated...We had a woodstove. Oh brother, some- thing! we brought the most of it (wood) ourselves. There were some fishermen who were awful good... Gus Mallard used to eat in the cookhouse. He'd pick up an armload of wood and take it with him. No ice at "The Point". I don't think. no ice chest or fridge. By hand you'd do it and as fast as you could. You may be doing something and they piled up. We had a sink in the pantry at East Point and there was a slide ' between the kitchen and the pantry and when the fishy ermen were done eating, they brought their plates and scraped the peelings into the bucket there. That was a great help — We had to wash them all. You emptied 54 the garbage.

Another cook also told me she had to work long hard days as well. She remembered her hardest task:

Packing lunchcans that was the bug—a—boo. That was the worst. Trying to get something in that they would eat, something in they would like and that was the problem. Meat