The Idaho Springs siftings-news., 1919-07-11

chopped celery Inside. poured into little ulolds
There's dressing on top and little balls OF cottage
cheese with dash OF paprfka alongside and it's
good know for sampled II 1 couldn't walt to
get home"
The best cook In Eyanston"-Nrs James Wells
came In and took lot OF II nwny with her. and
then Mrs James Patten ordered the rest to serve
10 her Red Cross workers Bits Of comment like
this were to be heard everywhere:
bread"
isn't the potato salad delIciousl"
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 eooky-
one woman remarked, crunching into a cooky. My
but It's good :"
Speaking Of the dinner she purchased. Mrs
Dawes characterized It as delicious"
Mrs Eugene Garnett said her meal was zone Of
the hnest home-cooked dinners ever ate. In nu-
triton seasoning and all other points it per-
feet"
Mrs. Robert d. Cunningham was likewise en-
tAusiastc- IF the success Of the kitchen depends
on the food. It'll be a huge success" she said
There isn't restaurant In Chicago which can
offer as fine q homecooked 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 the proceeds Of the first day
I'VE knew would be successful because the
plan was pretty thoroughly discussed before we be-
gan the work." said Mrs. Kingsley, "but weren't
prepared Tor all the enthusiasm tnat greeted us
II feel sure that the community kitchen will
prove a 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 cents cake and the doughnuts
80 cents dozen.
"The greatest problem now is to know how much
food 10 prepare. We are attending personally to
every detail of the kitchen so that may find out
what quantities to prepare and just how much to
charge.
"The kitchen is really on 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 one of the best cooks In
Evanston has promised to stay. One of her help
ers is university graduate, who took domestic
science course-NIiss Rachael Madison. Miss Olive
Blystad an Evanston girl Is the other assistant"
The container that is to be used resembles
eloriied dinner pail built In five compartments
and insulated to retain heat for three hours. In
the commandments will be placed soup, meat, 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 J. Orwig of the
Winuetka WOmans club visited the kitchen the
oneninC day to how 1t worked.
eve need such an institution much Evans
ron 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 anay
ais. their own and nobody elss's7