So it is here at last--the much talked of, long hoped for, community
kitchen.

Within three days after its doors had been opened to the public more
than 1,100 persons had availed themselves of its benefits. Within
three years, it is promised, the community kitchen will have become
national in character. Its possibilities for development are
limitless.

Way was blazed for the pioneer kitchen by Edward F. Brown, executive
secretary of the New York school lunch committee.

The active power behind the cauldrons of soup, cabbage and
frankfurters, beans and rice pudding is vested in Mrs. James A.
Burden, jr., and Mrs. William K. Vanderbilt, jr.

The evolution of the community kitchen is going to be of interest to
every housewife and to every wage earner in all classes of society.

First of all, let it be distinctly understood that the kitchen as
inaugurated is not a charity. It is social and philanthropic in
character, and it will ultimately reduce the cost of living by
almost 50 per cent. This much has been demonstrated already to the
extent that the Tenth Avenue kitchen has not only paid expenses, but
has so overrun its confines that plans are in preparation for the
establishment of other and larger kitchens in rapid succession.

The object is to give to the purchaser the maximum quantity of
highest grade food, properly cooked, at minimum cost. This cost