Audubon County journal. (Exira, Iowa) 1884-1993, 1919-07-10

chopped celery inside, poured into little molds
There's dressing top and little balls of cottage
cheese with 9 dash of paprika alongside. and it's
good. KNOW for sampled it; couldn't wait to
get hope.'
The 'best cook in Evanston'-AIrs. James Wells
came in and took a lot of it away with her and
then Mrs James Patton ordered the rest to serve
20 i'er lied Cross workers, Bits OF comment like
this We're to be heard everywhere:
Just couldn't wait; had to taste this ginger
bread"
Isn't the potato salad delicious?'
See You tomorrow, Mrs. Kingsley. Tn going to
hurry home and eat this hash While it's hot"
Il couldn't wait had to bite into this ccoky."
one woman remarked, crunching into i; 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 finest home-cooked dinners l ever ate. In M.
triton seasoning and all other points it was per-
feet"
Mrs. Robert u. Cunningham was likewise en-
thusiastie III 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 as fine 8 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 Gu the proceeds OF the first day.
I'VE knew we would be successful because the
gan the work, said Mrs. Kingsley, "but we weren't
prepared for all the enthusiasm that greeted MS
u feel sure that the community kitchen will
prove great success Mrs. Rufus Dawes said at
VIII De 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
viii eventually have to be done by paid workers."
Corned beef hash sold for 60 cents a pound, the
gingerbread was 8 cents a cake and the doughnuts
so cents Il dozen.
'Ihe greatest problem now is to know how much
food TO prepare We are attending personally to
every detail of the kitchen SO that we may find out
what quantities to prepare and just how much to
charge.
The kitchen is really on trial now. If 1t works
Well we may turn 1t over to business concern to
handle. but we will not make the mistake New
York did of not having real home cooking Mrs.
NJ d. Kennedy. who is one of the best cooks in
Evanston. has promised to stay One of her help
ers is a university graduate, who took a domestic
science course-Miss Rachael Madison Miss Olive
Blystad an Evanston girl is the other assistant"
The container that is to be used resembles
glorifcd dinner pail, built in five compartments
and Insulated to retain heat for three hours In
the compartments WILDE placed SOUP meat a vege-
table potatoes and hot dessert. These will be
distributed by auto trucks.
Winnetka is much interested in the plan Mrs
John H. Dickinson and Mrs. H. j. Orwig of the
Winnctka Woman's club visited the kitchen the
evening day to see how it worked
sWe peed such an institution as much as Evans
ton does" said Mrs. Dickinson. ..If it works out
In Evanston we will start one"
Looking at the community kitchen experiment in
IL broad sense it is merely one problem Of many
which every community has to solve. How long
will it be before our American communities take
held of these problems which are, in the last anay-
sis. their own and nobody elss's7