FO371-27622 — Page 78

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METHODS OF PROVIDING FOOD:

There were three ways in which food was provided for the

evacuees; namely, by catering, by preparing under Red Cross ad-

ministration, and by groceries supplied to individual families.

1. CATERING The catering to the various centers and houses

was furnished by Tom's Dixie Kitchen, under the supervision of Mr.

Tom Pritchard, the Manager. Dishes, silverware, table linens, and

boys to serve, were furnished by Mr. Pritchard.

(Facilities for

afternoon tea were furnished by the Red Cross and the women at these

various centers took turns in making their own tea). Approximately

357 persons in Manila were catered at a cost of 2.30 per head per

day.

2.

PREPARING UNDER RED CROSS MANAGEMENT:

a.

At SULPHUR SPRINGS

p

This center was under the able

supervision of Mrs. J. L. Bromfield.

A cook was installed, and

well-balanced menus were planned for each day, at a cost of P0.97

per head per day.

b.

At V. MAPA

-

This house was at first catered to by

Tom's Dixie Kitchen, but after the last ship had gone, there were

still a few evacuees who had been left behind due to illness. The

V. Mapa house was, therefore, turned into a convalescent home and

administered by the Red Cross at a cost of 1.17 per head per day.

3. GROCERIES SUPPLIED TO INDIVIDUAL FAMILIES There was only

a small percentage using this method, only three or four families.

A family of a mother and two children averaged 28.82 per week.

Rent was taken care of by the Red Cross. The average cost, in-

cluding rent, was 1.97 per head per day.

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