The Elbert County tribune., 1919-07-11

chopped celery inside. poured into little molds
There's dressing on top and little balls of cottage
cheese with dash of paprika alongside, and It's
good know, for sampled 1t /; i couldn't wait to
get homeY
The best cook In Evanston"-Mrs James Wells
came In and took a lot of 1t away with her and
tnen Mrs james Patten ordered the rest to serve
TO her Red Cross workers. Bits of comment like
this were to be heard everywhere:
i just couldn't wait; had to taste this ginger
bread"
isn't the potato salad delicious?"
See you tomorrow. Mrs. Kingsley. I'm going to
hurry home and eat this hash while it's hot"
Il couldn't wait. l had to bite into this cooky"
one woman remarked. crunching into cooky my
but it's goodi"
Speaking of the dinner she purchased Mrs
Dawes characterized it as delicious"
Mrs Eugene Garnett said her meal zone of
the finest home-cooked dinners ever ate. In nu-
triton. seasoning and all other points it per-
feet"
Mrs. Robert d. Cunningham likewise en-
thusiastc. 'If the success of the kitchen depends
on the food it'n be huge success she said
There isn't restaurant in Chicago which can
offer as fine a home-cooked dinner as the COM
munity kitchen here"
Two o'clock found the Community kitchen"
pretty much deserted, and the managers of the
place checking up on the proceeds of the first day
I'VE knew we would be successful because the
plan pretty thoroughly discussed before we be-
gan the work" said Mrs Kingsley. but we weren't
prepared for all the enthusiasm that greeted u.s.
Il feel sure that the community kitchen will
prove great success" Mrs. Rufus Dawes said. 'It
will be impossible for several weeks to determine
the cost of the meals, cost of operation, and so
forth. The work that has been done by volunteers
will eventually have to be done by paid workers."
Corned beef hash sold for 60 cents pound, the
gingerbread was cents cake and the doughnuts
80 cents dozen.
'The greatest problem now is to know how much
food TO prepare. We attending personally to
every detail of the kitchen that we may find out
what quantities to prepare and Just how much to
charge.
"The kitchen is really trial now. If it works
well. we may turn 1t over to business concern to
handle but will not make the mistake New
York did of not having real home cooking Mrs
NJ H Kennedy, who is of the best cooks In
Evanston. has promised to stay One of her help
ers is university graduate. who took a domestic
science course-Miss Rachael Madison. Miss Olive
Blystad, Evanston girl, is the other assistant"
The container that Is to be used resembles
gorifed dinner pail, built in five compartments
and insulated to retain heat for three hours. In
the compartments will be placed soup. meat a vege
table, potatoes and hot dessert. These viii be
distributed by auto trucks
Winnetka is much interested in the plan Mrs
John r. Dickinson and Mrs. H. ]. Orwig of the
Winnetka Womans club visited the kitchen the
opening day to see how it worked.
1--WE need such an institution much as Evans
ton does" said Mrs. Dickinson. "If 1t works out
In Evanston we will start one"
Looking at the community kitchen experiment In
broad sense, 1t is merely one problem of many
which every community has to solve How long
will 1t be before American communities take
hold OF these problems which are In the last anaIy
sis their own'and nobody elss'sf