Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1919-01-11
SOUP KITCHEN REPORT

been so constantly before us that we
have practically forgotten its second
big branch OF activity, that of civil
ian relief. While the influenza epi-
demic was sweeping the country from
lcoast to coast, it became imperative
that some organized assistance come
to the rescue. The call was answered
by the Red Cross Bureau for Civil
ian Relief, and it has done work
mot less noble or necessary than that
which was performed in Europe.
The local chapter of the Red Cross
was by no means a Stacker in heed
ing the call. 1t supplied nurses in all
cases where it was possible to do SO
but nurses are scarce at any time in
our small community, and during the
influenza siege the demand far ex-
| ceeded the supply. 1t was possible
however, to relieve the situation thru
the diet kitchen which was in opera
tioE in the domestic science room of
the high school, Thru this diet kit
chen it was able to supply to the sick
who could not secure nurses or
| household help the necessary nour-
ishng food for the first. second. and
'conva1escent stages of the influenza.
Because of this aid it was possible for
many people to, remain in bed a suf-
ficient length of time to insure re-
covery from the dread disease. The
soup kitchen as it was popularity
callel,was worth while if it accom-
plished nothing more than this. the
possible saving of few lives.
The kitchen was opened on Nov
ember % and remained in operation
until December 2S 1t was conducted
on fairly large scale and for that
reason the following facts may be of
interest to the general public. A SER
wee OF two meals day to a daily av-
crage CT thirty-five persons was main-
tained for period OF thirty-fve deys.
Some days the number OF persons serv
ed was as high as ffty-five and sixty
In all 81 families or l35 persons were
cared for, a total of 2Io0 meals was
served " . cost of eight cents per
capita per meal The cost would un-
doubtedly have been slightly more,
had not the Red Cross been allowed
a special discount on all bills. Taking
into consideration that the diet for
the sick had to include some OF the
highest priced articles on the market
tor instance, eggs, those in charge
have reason to feel proud OF the re-
markably low cost of the venture. due
very largely to excellent management
The following list Of supplies is bv
no means complete. but serves to give
one an idea of the undertaking. A
daily average of two and a half gal
Ions OF milk and six pounds OF meat
Tor broth and stew was consumed.
Approximately fifty pounds of veget-
ables carrots. onions, celery). $50
pounds of potatoes. SO dozen eggs.
IS pounds of sugar, boxes OF apples.
and ten pounds OF cereals (rice, tapio-
ca, sage) were used, to say nothing OF
the hundred and one things needed in
any kitchen to add seasoning and var
iety to food.
The preparation and the cooking OF
the food, the washing of dishes and
utensils entailed considerable work
tor some one and many thanks are due
the kind housewives. Red Cross mem
oers. and high school girls for their
generous donation of time and energy
Much credit is due Mr.. B. G. Bleas-
dale for the daily distribution OF the
meals, to Miss June Creel and Miss
Anna Maxwell, in their capacity as
managers and chief cooks. and 70
Miss Ernestine Sweet for her able.
assistance. Miss Creel, Miss Sweet
and Miss Maxwell cape up ali other
interests and remained on drtv at
the kitchen for eight hours for the
whole period OF IS days. While the
meals were beingprepared Mrs. Tohn-
son, Principal of the Grammar School
assisted by Mrs. Mloaey and Miss
Lamberson cut and prepared masks
for stitching to keep up the drug store
supply.
The money thus earned about re-
imbursed the Red Cross for money
experded for food
The Red Cross and workers also
wish to express their appreciation of
the generous donations of poultry and
other food supplies and of the loans or
kitchen utensils and food containers