includes rent, light, heat, power, interest on investment,
depreciation, cost of food materials, labor and supervision. The
principle is that of barter and sale on an equitable business basis.

The project as now formulated is to establish for immediate use a
small group of public kitchens having one central depot. This depot
will be in constant operation throughout the twenty-four hours. Here
the food will be prepared and distributed to the smaller kitchens
where, by means of steam tables, it can be kept hot and dispensed.
The character of the food to be supplied each district will be
chosen with regard to what the population is accustomed to, that
which is simple and wholesome, which contains bulk, can be prepared
at minimum cost, can be conveniently dispensed and easily carried
away.

Opposite a large school building, in a small room that had been at
one time a saloon, the kitchen of the century was fitted up and
formally opened to the public.

Three long green tables with green painted benches beside them
encircle the room on two sides. Their use was manifest the second
day after the kitchen was opened.

At 4 o'clock in the morning, from various tenement homes near by,
sturdy 'longshoremen and laborers might have been seen plodding
silently from their respective homes, careful not to disturb their
wives and families, and heading straight for the new kitchen on the
corner. From trains running along "Death Avenue" came blackened
trainmen after their night's work. They, too, stopped at the corner
kitchen. By the time the attendant arrived to unlock the doors forty