Jerome County times. (Jerome, Idaho) 1919-1920, 1919-07-10

chopped celery inside poured into little molds.
There's dressing top and little balls of cottage
cheese with dash of paprika alongside. and it's
good. l know, for sampled it; / couldn't wait to
get home"
The best cook in Evanston"-Mrs James Wells
came in and took lot of it away 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
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. had to bite into this cooky"
one woman remarked, crunching into a cooky. MY.
but it's good, :"
w Speaking of the dinner she purchased, Mrs.
Dawes characterized 1t as delicious"
Mrs. Eugene Garnett said her meal was zone of
the finest home-cooked dinners l ever ate. In nu-
triton, seasoning and all other points it was per-
feet"
Mrs Robert II. 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 restaurant in Chicago which can
offer 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 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 weren't
prepared for all the enthusiasm that greeted us
Il 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 he done by paid workers"
Corned beef hash sold for 60 cents pound, the
gingerbread was cents cake and the doughnuts
30 cents Il dozen.
THE greatest problem 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 it over to II business concern to
handle. but we 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
is university graduate, who took domestic
science course-Afiss Rachael Madison. Miss Olive
Blystad. an Evanston girl, is the other assistant"
The conlaner that is to be used resembles a
glorfcd dinner pail, built in five compartments
and insulated 10 retain heat for three hours. In
the compartments will be placed soup meat. vege-
table. potatoes and hot dessert. These will he
distributed by auto trucks.
Winnetka is much interested in the plan. Mrs
John II. Dickinson and Mrs IL. J. Orwig of the
Winuctka WOman's club visited the kitchen the
opening day to see how 1t worked.
1--WE need such an institution as much as Evans
ion does" said Mrs. Dickinson IF it works out
I'm Evanston win start one"
Looking at the community kitchen experiment in
broad sense, II is merely one problem of many
which every community has to solve. How long
will il be before our American communities take
held of these problems which are in the last snaly
sis their own and nobody elses?