A. Through centralization it is able to conserve food, fuel, labor,
and energ}^
B. It can, when properly managed, furnish a product of a better
grade at a less cost than can be prepared in small quantities in many
homes.
C. By concentrating the preparation of a large quantity of food in
the hands of a few people it gives numy housekeepers extra time
which they nuiy use for other purposes.
D. It encourages the growth of a community spirit and cooperation
' among individuals.
E. Frequently it is under the supervision of a trained expert, who
is able to give valuable suggestions on food to the women of the
community who have had little or no training along this line.
2. Types of community kitchens:
A. Educational kitchen for demonstrations of food preparation
■where women may bring their own materials to prepare under super-
vision in order to learn the best methods.
266 USE AND prepaeatiojSt of food.
'^- . , . **
B. Canning kitclien. — This may be of the type which takes care
of surplus or donated products and uses them for community or
philanthropic purposes, or one which combines this type of work
with canning- by individuals for themselves on shares or order.
C. The dehydrating kitchen, which may be of tAvo types similar
to the canning kitchen.
D. A combination of a canning or drying kitchen with a com-
munity bakery for the preparation of cooked food for home con-
sumption.
E. Cooked food center for the preparation, sale, or distribution
of food. This may supply food for home use or have cafeteria service
in the building, or both.
3. Organization:
A. Must be established in response to a definite need and must have
the active backing of a sufficient number of people to make it a real
community project.
B. It may be organized by:
(1) A club or other permanent organization already in exist-
ence.
(2) An emergency organization.
(3) A special committee representing the municipality or
made up of individuals specially selected.
(4) Local organizations cooperating with school board.
C. There should be an executive chairman in charge of the kitchen
with chairmen of subcommittees as her assistants. These subcom-
mittees might be:
(1) Census and publicity.
(2) Location.
(3) Finance (source and expenditures).
(4) Equipment and installation.
(5) Supplies (source and collection).
(6) Kitchen management.
(7) Disposal of finished product.
4. Methods of financing. — A working capital is essential, the
amount necessary varying with the type and size of the kitchen.
It may be obtained from:
A. Individuals. — Frequently the easiest way to raise the neces-
sary money, but may prevent the kitchen from being a real com-
munity project.
B. Emergency funds. — Kitchens founded primarily for the saving
of food products are within the province of such organizations.
C. Membership fee from each family using the kitchen.
D. Loan from a local bank or business men.
E. School board.— In many communities the school board would
lend the school kitchen already equipped and allow the domestic
USE AXD PREPARATION OF FOOD. 267
science teachers to give a part of their time to supervise the work.
5. Housing. — For convenience, the kitchen should be located in
some central place. It might be a school kitchen, a churcli kitchen,
part of a grange hall, a vacant store, a room in the city hall or court-
house, a space in the market, or a private home.
Page 178
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A. Through centralization it is able to conserve food, fuel, labor, and energy
B. It can, when properly managed, furnish a product of a better grade at a less cost than can be prepared in small quantities in many homes.
C. By concentrating the preparation of a large quantity of food in the hands of a few people it gives many housekeepers extra time which they may use for other purposes.
D. It encourages the growth of a community spirit and cooperation ' among individuals.
E. Frequently it is under the supervision of a trained expert, who is able to give valuable suggestions on food to the women of the community who have had little or no training along this line.
2. Types of community kitchens:
A. Educational kitchen for demonstrations of food preparation ■where women may bring their own materials to prepare under supervision in order to learn the best methods.
266 USE AND PREPARATION of food.
'^- . , . **
B. Canning kitclien. — This may be of the type which takes care of surplus or donated products and uses them for community or philanthropic purposes, or one which combines this type of work with canning- by individuals for themselves on shares or order.
C. The dehydrating kitchen, which may be of tAvo types similar to the canning kitchen.
D. A combination of a canning or drying kitchen with a community bakery for the preparation of cooked food for home consumption.
E. Cooked food center for the preparation, sale, or distribution of food. This may supply food for home use or have cafeteria service in the building, or both.
3. Organization:
A. Must be established in response to a definite need and must have the active backing of a sufficient number of people to make it a real community project.
B. It may be organized by:
(1) A club or other permanent organization already in existence.
(2) An emergency organization.
(3) A special committee representing the municipality or made up of individuals specially selected.
(4) Local organizations cooperating with school board.
C. There should be an executive chairman in charge of the kitchen with chairmen of subcommittees as her assistants. These subcommittees might be:
(1) Census and publicity.
(2) Location.
(3) Finance (source and expenditures).
(4) Equipment and installation.
(5) Supplies (source and collection).
(6) Kitchen management.
(7) Disposal of finished product.
4. Methods of financing. — A working capital is essential, the amount necessary varying with the type and size of the kitchen. It may be obtained from:
A. Individuals. — Frequently the easiest way to raise the necessary money, but may prevent the kitchen from being a real community project.
B. Emergency funds. — Kitchens founded primarily for the saving of food products are within the province of such organizations.
C. Membership fee from each family using the kitchen.
D. Loan from a local bank or business men.
E. School board.— In many communities the school board would lend the school kitchen already equipped and allow the domestic
science teachers to give a part of their time to supervise the work.
5. Housing. — For convenience, the kitchen should be located in some central place. It might be a school kitchen, a churcli kitchen, part of a grange hall, a vacant store, a room in the city hall or courthouse, a space in the market, or a private home.