 A basement room 27 by 60 feet was selected for the purpose; a kitchen 10 by 20 feet was partitioned off in one corner; furniture, dishes, etc.were purchased (for $316.65), and Emma Stiles of Chicago was placed in charge, to purchase provisions, plan each day's menu, and to see that all lunches were paid for.The menu was posted on a blackboard in the corridor, with each dish priced at five cents.