The Clio messenger. (Clio, Mich.) 1907-current, 1919-07-10

chopped celery inside, poured into little mOuS
There's dressing top and little balls of cottage
cheese with dash of paprika alongside and it's
good know, for sampled it l couldn't wait to
get home.''
The best cook in Evanston"-NIrs james Wells
came in and took a lot of ii away with her, and
then Mrs. james Patten ordered the rest TO serve
to her Red Cross workers Bits of comment like
this were TO be heard everywhere:
Il just couldn't wait /; l had to taste this ginger
bread"
isn't the potato salad delcious?"
"See you tomorrow, Mrs. Kingsley. I'm going to
hurry home and eat this hash while it's hot"
Il couldn't wait. had to bite into this cooky,"
one woman remarked, crunching into cooky "My,
but it's good !"
Speaking of the dinner she purchased Mrs.
Dawes characterized it MS delicious"
Mrs. Eugene Garnett said her meal was zone Of
the finest home-cooked dinners ever ate. In nu-
triton seasoning and all other points it was per-
feet"
Mrs. Robert d. Cunningham was likewise en-
thusiastc. IF the success of the kitchen depends
on the food it'll be huge success" she said.
There isn't a restaurant in Chicago which can
offer as fine 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.
"Wc knew would be successful because the
plan was pretty thoroughly discussed before we be-
gan the work." said Mrs. Kingsley, but we weren't
prepared for all the enthusiasm that greeted us
81 feel sure that the community kitchen will
prove great success" Mrs. Rufus Dawes said at
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 5 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 may find out
what quantities to prepare and just how much to
charge.
1.-THE kitchen is really on trial now. If 1t works
well, we may turn it over to business concern to
handle. but wa will not make the mistake New
York did of not having real home cooking. Mrs.
M. III. Kennedy, who is Of the best cooks in
Evanston, has promised to stay. One Of her help
ers is university graduate, who took domestic
science course-Miss Rachael Madison. Miss Olive
Blystad an Evanston girl, Is the other assistant
The contaner that is TO be used resembles a
gloriled dinner pail, built In five compartments
and insulated to retain heat for three hours In
table, potatoes and n hot dessert. These will be
distributed by auto trucks.
Winnetka Is much interested I'm the plan. Mrs
John II. Dickinson and Mrs. III. j. Orwig of the
Wnnetka Woman's club visited the kitchen Re
opening day to see how 1t worked
eve need such an institution as much as Evans.
ton does" said Mrs. Dickinson. IF IL works ont
I'm Evanston we will start one"
Looking at the community kitchen experiment 1,
a broad sense, 1t is merely one problem of many
which every community has to solve How long
viii II be before our American communities take
hold OF these problems which are In the last analv
sis, their own and nobody else's?