The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1890-12-27
COOPERATIVE COOKING
The Evanston Cooperative House,
Keeping Association.

Some time ago number of residents of
Chicago, mostly all housekeepers, formed a
society which was named the Evanston Co.
operative Housekeepers' Association, and re-
Gently the members of the association, num-
bering 225 members, sat down to their first
meal. According to report published in a
local paper, the happy phalanx of lunchers
simultaneously plunged their 265 soup
spoons into the luscious cOnsomme." The
bill of fare for the first dinner was as fol-
OwS:
Baked whitefish. Tomato Sauce
sirlon of Beef Chicken with Dressing.
Lamb Stew. with Green Peas.
Veal Outlets Dreaded Cream Sauce.
Salad.
Shrimp. with French Dressing.
Vegetables.
Mashed Potatoes. Lima Beans Corn
Dessert
Plum Pudding, Brandy Sauce.
The cooperative kitchen society is
unique, as not another Of its kind can be
found in America. Its only possible rival
is tie .'Irvis Freres." in Paris. which is
operated by the French aristocrats. The
former mansger Of the latter Institution,
Harry l.. Grau. is now in charge Of the
Evanston enterprise.
The ground floor is occupied as kitchen.
An ice-box, 6 feet wide, feet long and 10
feet in height, draws the visitors first at.
tentIon. The box is divided into several
compartments, and will be amply sufficient
for all the wants of the co-operaters. A
long range occupies some SPACE on this
floor. A cooking stove, which can turn out
fifty ioaves of bread every hour, is in the
immediate vicinity of the big range.
A novel feature on this floor are steam
tables. They are made of tin, and are for
the purpose of keeping warm the meals of
the co-operators while they are being put in
made from thick sheet zinc, two by three
feet in size, and about five inches high.
This box has holes, which are filled with all
kinds of kettles and pans for various dishes.
Tie boXes-the Norwegian kitchen, as they
are calied-will be filled with hot water,
and thus all the meals will be kept hot.
The Institution has three delivery wagons.
Each of them can hold sixteen Norwegian
Kitchens The wagons are provided with
stoves, and it is estimated that under these
circumstances the meals can be kept warm
for two hours.
A tank which can hold 1000 gallons of
water is in operation, and VIII furnish the
kitchen with purified wafer. The basement
is occupied by Il fifteen horsepower boiler
and engine, which furnishes heat and power
for the Institution. The washing machine
and the wringer are situated on the first
floor. The wringer is of the newest sort. 1t
makes 1000 revolutions a minute. A drying
room, which is capable OF drying go shirts
every hour, is also situated on the first floor.
This department is in charge of Mr.. George
Collision and his wife, who are both expert
enced in this line.
The second floor is occupied as store
room for all kinds of provisions. A part of
the laundry machinery is in the rear portion
OF it, A complete laundry outfit has been
put in, including Starching and ironing ma
chimes.
Meals are to be served as follows: Break
fast, to O'Clock; luncheon Sundays, II
to 2 O'clock; luncheon (week-days), II 10 l
O'clock; diuner. to O'clock.
Milk, cream, frnlt, etc., are delivered every
morning; coffee in pound packages and
butter in ound rolls as ordered.
The bill OF fare for the day is to be fur
nished twenty-four hours in advance for the
regular meals, extra meals to be furnished
patrons for guests at a cost of % cents per
capita, half an hours notice being given to
the manager.