6. Equipment. — This varies with the type of kitchen and with the amount of work which is carried on. The best results are accom- plished with modern equipment which cuts down hand labor and accomplishes results with a minimum of lime and effort. The equip- ment may be secured by: A. Purchase with a part of the original capital. B. Loans or donations by local business firms. C. Original equipment of a school kitchen with slight additions. 7. Methods of labor: A. Volunteer women who donate their services. — This is satisfac- tory only when under a careful system. An experienced woman should be in charge. If any woman is absent, she should be re- quested to furnish a responsible substitute. Supervision of the work from time to time by a woman with expert training is ex- tremely desirable. B. Volunteer women who work on a time basis and are paid in the products of the kitchen. The system of work should be as above. C. In general, the most satisfactory method is to put a regularly paid supervisor in charge with paid helpers. The supervisor should be a woman with training and executive ability. 8. Disposal of product : A. Sold either to stockholders or to the public at large, to be carried home or served in a cafeteria in connection Avith the kitchen. The delivery of an entire hot meal in special containers is a recent variation which is extremely successful in some communities. B. Disposed of largely in payment for labor (usually a canning or dehydrating kitchen). C. Disi)osed of at public sales. D. Sold on shares to grocers or individuals furnishing materials. E. Donated to charity. 9. Possible variations of conniumity kitchens: A. Community bakery. B. Soup kitchen, to supply soups or stews to homes and schools. C. Exchange for sale of homemade products. D. Community markets for fresh fruits and vegetables, eggs, and butter. E. Canteen service to deliver hot food to factories or offices at noon. 268 USE AND PREPARATIOlSr OF FOOD. F. A food-facts center with information on general food subjects. G. A canning and drying plant to salvage tlie waste from city markets or to save the surplus from school gardens. H. A bureau to supply volunteer labor (Boy Scouts, Camp Fire Girls, etc.) to help in the harvesting of food crops which may or may not be turned over to the kitchen. METHOD or DEVELOPING LABORATORY WORK. This lesson may be given as a lecture and class discussion. In con- nection with it a survey should be made of the community to de- termine tlie need for some type of community kitchen, either seasonal, as a canning or drying plant, or permanent, as an establishment for supplying cooked food or as a center for food training and informa- tion on foods. If sufficient interest is shown, the project might well be undertaken by the members of the class as a means of putting into practical use the instruction which they have received in the course. REFERENCES. U. S. Department of Agriculture: Farmers' Bulletin 916. A Successful Community Drying Plant. PUBLICATIONS OF THE FEDERAL BOARD FOR VOCATIONAL EDUCATION.

AI-modernized reading of the original text

6. Equipment. — This varies with the type of kitchen and with the amount of work which is carried on. The best results are accomplished with modern equipment which cuts down hand labor and accomplishes results with a minimum of lime and effort. The equipment may be secured by: A. Purchase with a part of the original capital. B. Loans or donations by local business firms. C. Original equipment of a school kitchen with slight additions. 7. Methods of labor: A. Volunteer women who donate their services. — This is satisfactory only when under a careful system. An experienced woman should be in charge. If any woman is absent, she should be requested to furnish a responsible substitute. Supervision of the work from time to time by a woman with expert training is extremely desirable. B. Volunteer women who work on a time basis and are paid in the products of the kitchen. The system of work should be as above. C. In general, the most satisfactory method is to put a regularly paid supervisor in charge with paid helpers. The supervisor should be a woman with training and executive ability. 8. Disposal of product : A. Sold either to stockholders or to the public at large, to be carried home or served in a cafeteria in connection with the kitchen. The delivery of an entire hot meal in special containers is a recent variation which is extremely successful in some communities. B. Disposed of largely in payment for labor (usually a canning or dehydrating kitchen). C. Disposed of at public sales. D. Sold on shares to grocers or individuals furnishing materials. E. Donated to charity. 9. Possible variations of community kitchens: A. Community bakery. B. Soup kitchen, to supply soups or stews to homes and schools. C. Exchange for sale of homemade products. D. Community markets for fresh fruits and vegetables, eggs, and butter. E. Canteen service to deliver hot food to factories or offices at noon. F. A food-facts center with information on general food subjects. G. A canning and drying plant to salvage the waste from city markets or to save the surplus from school gardens. H. A bureau to supply volunteer labor (Boy Scouts, Camp Fire Girls, etc.) to help in the harvesting of food crops which may or may not be turned over to the kitchen. This lesson may be given as a lecture and class discussion. In connection with it a survey should be made of the community to determine tlie need for some type of community kitchen, either seasonal, as a canning or drying plant, or permanent, as an establishment for supplying cooked food or as a center for food training and information on foods. If sufficient interest is shown, the project might well be undertaken by the members of the class as a means of putting into practical use the instruction which they have received in the course. U. S. Department of Agriculture: Farmers' Bulletin 916. A Successful Community Drying Plant. PUBLICATIONS OF THE FEDERAL BOARD FOR VOCATIONAL EDUCATION.

Use and preparation of food