2.  To supply food to people who are not able to reach
the ordinary canteens.

3.  To supply food at stated times to small numbers
of people who are unable to leave their stations.

Mobile Canteens should be stocked from a supply kitchen
or cook house before going out on their rounds. They
should then be capable of feeding up to 400 people on light
rations without restocking.

Where Mobile Canteens are being started, Women's
Voluntary Services are prepared on application to give
advice and provide specifications of caravans and the
necessary equipment. A booklet giving full information is
available on application to the Canteen Department,
W.V.S., 41, Tothill Street, London, S.W.I. Telephone
Whitehall 7383.

A car of not less than 16 h.p. is needed to draw each
caravan and must be fitted with the correct towing bar.
The owners of cars which are used to tow these canteens
should make certain that their Insurance Policies cover
risks incurred in drawing a trailer, and the caravan itself
must be separately insured.

Horse boxes or other suitable vehicles may be adapted
for transporting supplies of food or hot drinks from cook
houses. An excellent container for this purpose is the
insulated gallon jar which will keep liquids hot for three to
four hours. Should these jars be unobtainable hayboxes
made to hold vacuum flasks are useful substitutes.

Preliminary Organisation.

When setting up any of the above every effort should be made
to use existing kitchens in the locality. Many restaurants, tea
shops and staff canteens of industrial firms are working to small
capacity or closing down and may be prepared as a form of
National Service either to find premises or equipment, or even
come to a working arrangement such as to supply food ready
for consumption at cost price. All agreements of this kind
should be made by the Local Authority, who must be solely
responsible.

When it is necessary to equip premises for Communal Feeding
local firms and individuals should be asked to help with the
provision of the equipment; any expenditure must be authorised
in advance by the Authorities concerned.

A list of suggested equipment for canteens catering for 100,
250, 500, 750, 1,000 persons is given in Appendix IV.

In order to reduce the cost of equipment every possible use
should be made ot tins, bottles, jam-jars, boxes, trestle-tables,
etc. In this connection the ingenuity of all concerned should
be enlisted.