The Vashon Island record. [volume] (Vashon, Wash.) 1916-1919, 1918-09-26
COMMUNITY WAR
KITCHENS LIKED
Spring Up Around Country Like
Mushrooms to Meet Sud-
den Need for Food.
AID IN CONSERVATION PLANS
Women Meet In Groups to Can and Dry
and Learn Best Methods Of Saving
Home Demonstration Agents
Supervise.

War emergency kitchens of all sorts
and descriptions have sprung up over
The country like mushrooms to meet
The sudden need for community food
centers They are places where
1eiinlte information and instruction
may be given to help women In their
conservation problems, and where can
ning, drying and war cooking may be
demonstrated and put into practice.
The GINNING kitchen is the most COM
non of the new community enter.
prises. Within year 1t has pissed
he experimental stage and has become
IN established institution. REPORTS
rom 81 kitchens in widely scattered
sections of the United States record
he saving Of 205,527 quarts OF fruits
md vegetables In 1917.
The kitchens have been organized
and financed In various ways. Expen.
SEES have been taken care of by school
boards. boards of trade, business mems
associations, local committees of the
council of national defense, lonns from
oanks or from individuals, gifts from
individuals and membership fees.
Some Of the kitchens are mainly edu-
catlonal, and to them the woman
brings her own materials to can or dry
under supervision. A few take care
# surplus or donated products only.
Another type combines both phases of
he work, canning donated surplus as
we'll ms giving instruction and helping
individuals. The most complete type,
however, is the all-the-year Kitchen
n real community center-which com
olnes with the other features the sale
IF cooked foods and an exchange for
he sale of homemade products.
Work in Grange Kitchen.
A Grange kitchen housed one can
ming center in small New York vii
age last summer. The equipment.
which cost less than 500, included a
arier. a sterillzer an oil stove, tin
charcoal stove and Gaping and tip
aiug irons. The whole community CO.
operated in making the certer sue
,ess-a local firm allowed wholesale
prices on tin cans. grocers donated sur
plns nerishnble products aud the Wiz
age children gathered much 81 the pro
luce. During the rush season. pens
md beans were sent 20 elderly women
who could rot leave home. They pre-.
pared the vegetables for canning and
were glad 10 lie able to give their serv-
ces in this way. .
City community canneries have ham
He'd large quantities Of products from
markets ana school gardens. In Salt
Lake City the cannery was placed In
he market house. This made it possi-
bic for women to buy their fruit and
vegetables in the market and can
hem ut the center while still perfectly
,resh.
A municipal kitchen was established
+ New Orleans, La, last August,
where groups of housekeepers, bakers,
iotel men and grocerymen made ex-
2erlments IN substitute breads and dis
.ussed methods Of food conservation.
From this idea war kitchens have been
,qulpped il rs of the southern cities.
and women of small towns and county
seats reading ofthe work being carried
in IL these centers are equipplng Ntch-
ms in court houses, school houses aud
'arious public buildings. In Arkansas
Ind Mississippi Observation-Disclosures
kitchens are at work in more than hall
he counties in each state.