The North Platte Canteen Organization
In a publicity pose, some of the 1943 North Platte Canteen officers display ham sandwiches prepared for those in uniform. From left: Helen Christ, general chairman; Mayme Wyman, kitchen chairman; Jessie Hutchens, secretary; Edna Neid, supplies buyer; and Opal Smith, platform girls chairman.
The North Platte Canteen, because of the tremendous finances and labor involved, was organized and operated on a business basis. (The center did experience periodic cash shortages during its first two years. From then on, voluntary cash contributions were sufficient to pay all bills promptly and to maintain a sizable bank balance.) Canteen officers and an executive committee were appointed and met regularly. Canteen expenses were audited monthly.According to canteen records, the total value of the food donated during its operation would be a guess. Only during March 1945 was an exact list of contributed food kept. Sent or brought in then were 40,161 homemade cookies, 30,679 hard boiled eggs, 6,939 cup, loaf and birthday cakes, 2,845 pounds of sandwich meat and a dozen or more other articles in like proportions. Retail value of the contributed items at that time was about $6,250.
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