A Sunday evening meal in communal Amana in the early 1900's was picked up at the neighborhood community kitchen, and there were many in the villages. The food, from the community gardens, was prepared by the kitchen boss and her helpers. The herbs and vegetables, the chickens for eggs and meat, and the breads were all freshly served. The dinners were picked up in locally made tin buckets and hand woven baskets to be carried to the waiting family. A typical Sunday meal would consist of Boiled beef with homemade horseradish, Amana style creamed spinach, fried potatoes, bread and butter, and in the spring, radish or lettuce salad would be added. All very delicious to a waiting family.