, 1919-07-10

chopped celery inside, poured into little molds.
There's dressing on top and little balls of cottage
cheese with a dash of paprika alongside, and it's
good. l know, for l sampled it l couldn't wait to
get home"
The best cook in Evanston'-Mrs. James Wells
Game in and took n lot of it away with her, and
men 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 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, c%runching into a cooky. my,
but it's good!"
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 1 ever ate. In nu-
triton, seasoning and all other points it was per-
feet"
Mrs. Robert d. Cunningham was likewise en-
thusiastic. IF the success of the kitchen depends
on the food, itll be Il huge success" she said.
There isn't n 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.
1--WE knew we 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 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 a pound, the
gingerbread was 3 cents a cake and the doughnuts
80 cents a 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 we 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 u business concern to
handle, but we will not make the mistake New
York did Of not having real home cooking. Mrs.
NJ. II. Kennedy, who is one of the best cooks in
Evanston, has promised to stay. One of her help
es 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 a
glOrhed dinner pail, built in five compartments
and insulated to retain heat for three hours. In
the compartments will be placed soup, meat, n vege-
table. potatoes and a hot dessert. These will be
distributed by auto trucks.
Winnetka Is much interested In the plan. Mrs.
John r. Dickinson and Mrs. II. J.. orwig of the
Winnetka Woman's club visited the kitchen the
opening day to see how ii worked.
ave need such an institution as much as Evans
ton does said Mrs. Dickinson. "If It works out
in Evanston we will start one"
Looking ut the community kitchen experiment in
n broad sense, 1t Is merely one problem of many
which every community has to solve. How long
will 1t be before our American communities take
hold of these problems which are, In the last analy-
sis, their own and nobody else's?