Women of Belgium: Turning Tragedy to Triumph — John Shaqi
Women of Belgium: Turning Tragedy to TriumphKellogg, Charlotte
History
Women of Belgium: Turning Tragedy to Triumph
Kellogg, Charlotte
Commission for Relief in Belgium; World War, 1914-1918 -- Hospitals
The weekly menus are a triumph of ingenuity; they prove what variety
can be had in apparent uniformity! They are all based on scientific
analysis of food values, and follow strictly physicians’ instructions.
One day there are more grammes of potatoes, another more grammes of
macaroni in the stew; one noon there is rice for dessert, the next
phosphatine and now a hygienic biscuit—a thick, wholesome one—as big
as our American cracker.
It was raining as I entered the large, modern tenement building which
Madame had been fortunate enough to secure. I found on one side a group
of mothers waiting for food to take home to their babies, and on the
other the little office through which every child had to pass to have
his ticket stamped before he could go upstairs to his dinner. This
examining and stamping of cards by the thousand, day after day, is in
itself a most arduous piece of work, but women accomplish it cheerfully.
[Illustration: READY FOR THE CHILDREN
A “Little Bees” cantine for sub-normal children]
On the second floor, between two large connecting rooms, I found
Madame, in white, superintending the day’s preparation of the tables
for 1,662. That was the size of her family! Fourteen young women,
with bees embroidered in the Belgian colors on their white caps,
were flying to and fro from the kitchen to the long counters in the
hallway piled with plates, then to the shelves against the walls of the
dining-room, where they deposited their hundreds of slices of bread and
saucers for dessert. Some were hurrying the soup plates and the 1,662
white bowls along the tables, while others poured milk or went on with
the bread-cutting. Several women were perspiring in the kitchens and
vegetable rooms. The potato-peeling machine, the last proud acquisition
which was saving them untold labor, had turned out the day’s kilos
of potatoes, which were already cooked with meat, carrots and green
vegetables into a thick, savory stew. The big fifty-quart cans were
being filled to be carried to the dining-room; the rice dessert was
getting its final stirring. Madame was darting about, watching every
detail, assisting in every department.
Public-domain text, read in full here on John Shaqi.
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