pail to the outstretched little hand.

"You bet," chuckled the lad, as he turned and followed the little
procession down the length of the room and out through the door on
the opposite side.

The woman was Mrs. William K. Vanderbilt, jr.

The boy was the son of a 'longshoreman living on "Death Avenue," in
close proximity to the newly established People's Kitchen, situated
on the southeast corner of Tenth Avenue and West Twenty-seventh
Street, New York.

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
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