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i r JS> f y » Blood Plasma For Emergency Program Prepares to Aid Victims of Disasters On Short Notice. (Released by Western Newspaper Union.) NEW YORK, N. Y.—Large scale collection of blood plasma by the American Red Cross for the United States navy and army will be the proving ground for the development of a nation wide network of hospital blood banks, Dr. Charles R. Drew, medical supervisor of the plas ma division of the Blood Trans fusion association, predicts. He says this program was insti tuted to acquire stores of dried and liquid plasma both for the armed forces and for_use in dis asters involving civilians. Plas ma can be substituted for whole blood in transfusions for treat ment of many cases of injury, shock and illness. “In case of need, the program could be expanded rapidly to reach thousands of donors in major cit ies,” Dr. Drew explains. “As the technique and facilities for blood and plasma collection improve, the use of plasma, or serum, undoubtedly will increase. Plasma banks and blood banks are being more and more widely used in hospitals throughout the country.” Stored in Philadelphia. “At the present time, blood for the national defense plasma program is being collected only in New York City,” Dr. Drew continued. “The blood is being sent to laboratories in Philadelphia for processing into dried plasma.” Dried plasma is eas ier to store and transport than the liquid fortn. It is less susceptible to infection because the moisture necessary to most bacteria life has been withdrawn. Dried plasma is restored to liquid form before it is administered in transfusions. Both liquid and dried plasma may be stored for long periods of time, even several years. Neither form requires “typing” to an individual patient’s requirements when drawn from a supply made up of plasma from many individuals. The Presbyterian hospital blood bank is representative of modern blood plasma banks. The “vault” is a special Westinghouse refrigerator, developed by the Times Appliance company, to meet the association’s requirements. “A constant evenly distributed temperature and ab sence of vibration is essential in the plasma technique,” Dr. Drew said. Maintain Even Temperature. Special controls of the Presbyteri an blood bank refrigerator maintain the temperature within one-tenth of one degree of 39.7 degrees Fahren heit, the ideal' cold point for blood and plasma storage. The heart of the blood bank is the pooling room, a glassed-in cubicle in which the plasma is drawn off after the corpuscles have settled. The Presbyterian hospital pooling room is bathed in the bacteria-de- stroying rays of three Sterilamps. One Sterilamp casts a curtain of ultraviolet rays between technicians and containers and tubes with which they draw off and bottle the plasma. Specifications of this refrigeration, Sterilamp and air conditioning equipment for blood banks, have been recommended to the National Research Council which is acting at the request of the navy, army and public health administration. A trained technician is shown drawing plasma from a bottle of blood. Ultraviolet rays from three Sterilamps protect the blood plasma from bacteria in the air during the process. Electrically Cleaned Air Helps Machine ‘Breathe’ AKRON, OHIO.—Enough electri cally cleaned air to meet the normal breathing requirements of 50,000 persons is being supplied continuous ly to ventilate a new 75-ton electri cal machine for the Ohio Edison company. The air is cleaned to keep dust and dirt out of the windings of a new synchronous condenser which regulates voltage and current on sower lines, Consumer Incbiii£ : . 'A 1 : •• t, . \ 0 ; ♦.»* V -LaSalle Map of Business Conditions-*-. T ^y By L. G. ELLIOTT President, LaSalle Extension University More people are at work in fac tories and are earning more money than at any time in this country’s history. Incomes of consumers are steadily rising, and the larger amounts of money in circulation keep the products of industry and agriculture moving at a more rapid rate. Retail trade in all parts of the country is from 12 to 14 per cent higher than it was last year at this time. Volume of sales is increasing in rural districts and small towns, as well as in the larger cities. Prices of many farm products have continued to rise. Even those prices that have declined recently are, for the most part, higher than they were a year ago. Prospects are that the increased purchasing power of consumers will keep prices and cash farm income above the average of last year. Many farm products are being used in increasing volume. Production of milk and dairy prod ucts has made a new record and in dications point toward a continued high level as long as consumer de mand remains steady or increases. Farm prices of dairy products have been the highest in four years, and income from dairying is expected to be the largest in a decade. Prices for poultry and eggs are also higher this year than they were last year. Exports of industrial products, es pecially war materials, are large, while those of agricultural products continue to be small. Unless con- Parents, Educators Strive to Combat Comic Magazines NEW YORK.—Color comic maga zines which don’t even try to be funny are becoming increasingly popular among children throughout the country. Conscientious parents and educators denounce them as an undesirable influence upon impres sionable young minds. In an effort to offset their popu larity, a new publication has been started which supplants grotesque excitement with true adventure and exploits of superbeings with human bravery and daring. The mushroom growth of color comics began about two years ago. Since that time more than 75 publi cations have entered the market to sell 10,000,000 copies every month. Dime adventure stories con demned by many parents at the turn of the century were mild compared to the “thrillers” sold to children today. They offer fantastic excite ment, lurid adventure and grotesque characters of tremendous strength. Fear Influence of Comics. Parents and educators are becom ing increasingly concerned about the influence of these color maga zines upon youngsters. They fear that these magazines—that is, the objec tionable 70 per cent—will give the children a false and undesirable sense of values. Theoretically the solution to the problem is to provide children with a substitute which will command their interest, yet possesses none of the qualities which make the picture magazines undesirable. Efforts of Parents’ Magazine to provide such a substitute have reached fruition in TRUE COMICS. Looks the Same. Externally it looks just like any other comic magazine. It is of the same size, the same general appear ance as the other magazines, with its 64 pages of brightly colored pic tures. The subject matter, how ever, differs diametrically from its competitors, because it deals with current and past history. Colorful pictures illustrate thrill ing adventures and conquests of Si mon Bolivar, South American Lib erator, and the exploits of George Rogers Clark. More exciting and timely than all is the life of “World Hero Number One,” Winston Churchill. Other pages illustrate im portant and interesting episodes in history. To assure the magazine’s ap peal, a group of well-known boys and girls have been asked to serve as Junior Advisory Editors. Among those who have accepted the invita tion are movie stars Mickey Rooney and Shirley Temple. While many adults helplessly be moan the fact that children read and are influenced by the comic books, Parents’ Magazine makes a bold at tempt to offer a partial solution to the problem. Interested persons from coast to coast are watching this new magazine, True Comics, to see if it will prove successfuL ditions abrodd change considerably these trends are likely to continue for some time. Larger domestic de mand and the government farm pro gram will do fnuch, to keep up farm prices even though surpluses in many products are large. Prospects for 1941 crops are good because precipitation in most parts of the country was above average during the winter. Exact estimates of the probable harvest cannot be made this early in the season, but the outlook now appears favorable. Farmers are planning to have about the same total acreage in cash and feed crops as they planted a year ago. Government payments are ex pected to be about the same in 1941 as they were last year. Good crops and rising prices will probably push farm income to the highest level in many years. Woman ‘Railroader 9 Marks Fifty Years Of Active Service “. . . I must make good ... I must keep this job.” Fifty years have passed since a young girl, Katherine Loretta Con nell, repeated these words to her self on the way to her first day of service in the employ of the Union Pacific railroad at Omaha, Neb. She has kept that pledge made to herself and now is believed to be the oldest woman employee in point of service on the railway’s entire service. Early this month she passed that fiftieth milestone and recalled some of her early impressions of railroad work in those days. “It seems as though it was only m mw$ > ■ HI-v. Katherine L. Connell (left) as she appeared when she started work for the railroad 50 years ago, and (right) as she looks today. yesterday when I went to work,” she says. In those days the company’s head quarters in Omaha employed about 500 persons and in h#r tenure of service she has watched this num ber grow to nearly 2,000. Especially does she remember her first salary of $35 a month as freight car mileage clerk, which was a “very comfortable” salary in those days, Miss Connell recalls. She has worked under seven immediate su perior officers, her present position being in the company’s auditor of equipment service accounts office. Supervisory Positions. She has held supervisory positions with the company since February 1, 1900, when she was appointed head clerk in the statistical bureau. For 24 years she was a head clerk, and since 1932 has been assistant bureau head. Her life belongs to the romance that is railroading, for her father too, was an employee of the Union Pacific. He died shortly after her birth, of a cold, contracted on the job. It was after this that a company official promised her widowed moth er that as her children grew up they would be given work, if they desired, with the railroad. Years later the official kept his promise and Katherine went to work. Her mother dying 16 years ago, and a brother Pat more recently. Miss Connell has been left without kin except for two nephews. But she finds comfort and great compan ionship both in her work and in a wide acquaintanceship of friends. She is active in several Omaha busi ness and social organizations. Bloodstone 9 s ‘Powers 9 Considered Miraculous NEW YORK. — Ancient legends gave the wearer of the birth gem for March, the bloodstone or jasper, a wide choice of miraculous powers, ranging from calming the wrath of dictators to stopping a nosebleed, according to Natural History maga zine. Among alleged qualities of the bloodstone is that its owner will be believed, whatever he may say, LET’S BE VENTURESOME—TRY IT! (See Recipes Below) ADVENTURES IN COOKING “I get just as much ‘lift’ out of a new recipe as I do out of buying a new hat”—so stated a homemaker recently and her statement set me thinking. After all, why shouldn’t we women enjoy a new recipe? Given a brand new, unusual and different recipe to prepare the mak ing up of that rec ipe becomes a challenge, almost a game. Can we make it up cor rectly? Does the recipe suggest a new cookery proc ess, one which perhaps we have never tried before? How is the new dish going to taste? Are we going to be really proud of it when we take it to the table? Is the family going to like it? Adven ture in cooking—that’s just what it is, and that’s why I like new reci pes; that’s why I like to suggest new recipes to you. Today’s assortment (given below) is centered around a number of new ways to prepare various kinds of sausage. Far too often, I fear, we think of sausage as something to serve for breakfasts or light sup pers; we fry it, serve it and that’s the beginning and the end of all the thinking we do about it. So let’s be venturesome and try these recipes. The list cohtains a number of my personal favorites. I am sure both you and the family will enjoy them. Sausage Stuffed Cinnamon Apples. (Serves 6) 2 cups sugar 1 cup water % cup red cinnamon candy 6 apples 18 small link sausages Cook sugar and water and cinna mon candy to a thick syrupy con sistency (236 degrees). Core apples and remove peeling from top half of each apple. Place peeled side in hot syrup and cook for 5 minutes. Remove from syrup and place three uncooked link sausages in center of each apple. Then place apples, peeled side up, in baking pan. Pour remaining syrup over them and bake in moderate oven (350 degrees) approximately 40 minutes. Thueringer Sausage With Apple Rings. (Makes 4 servings) 8 Thueringer sausages. •'I No. 2 can whole kernel corn (2% cups) 2 tablespoons butter % teaspoon salt Few grams pepper 1 tablespoon pimiento (finely cut) 2 tart cooking apples 3 tablespoons butter Place Thueringer sausages in skil let with sufficient water to cover bottom of pan. Cook for about 20 minutes, turning occasionally, un til water has evaporated and sausages are ten der and brown. Drain corn and place liquor in saucepan. Heat until it has evaporated to about one-half. Add corn and heat, then mix lightly with butter, salt, pepper and pimi ento. Meanwhile, wash apples and cut into %-inch slices. Pan-fry in butter over medium heat. Turn when brown on one side and brown on the other. To arrange plates, place two sausages, two apple slices and a serving of corn on each plate. Sausage Waffles. 2 cups pastry flour 2 teaspoons baking powder Vz teaspoon salt 2 eggs, separated IVi cups milk % cup melted butter % cup bulk pork sausage Mix and sift all dry ingredients. Beat egg yolks thoroughly and add milk to them. Stir milk mixture into the dry ingredients. Add melt ed butter and sausage and fold in the well beaten egg whites. Bake as waffles in a hot waffle iron until crisp and brown. Serve with maple syrup. Sweet Potato and Puritan Sausage Cakes. Parboil 5 sweet potatoes. Peel and cut in half lengthwise. Place % of the slices in a buttered baking pan. Adventures in Cooking Everyone likes to adventure in cooking and that’s just the oppor tunity that comes to each home maker when she tries out a new recipe. The best part of the ad venture, however, comes about when the recipe makes the man of the family look up and with both pride and appreciation in his voice pronounces the whole meal a tremendous success. The 10c recipe book, “Feed ing Father,” contains a large number of brand new recipes, each so different that making them up is an adventure—so good that eating them entirely merits and begets the gratification of the man of the family. Send-today— this offer may be eliminated at any time. To get your copy, send 10 cents in coin to Eleanor Howe, 919 North Michigan Avenue, Chi cago, Illinois. Ask for the cook book, “Feeding Father.” Make % pound of pork sausage up into flat sausage cakes. Place one sausage cake on each sweet potato slice and top with a second sweet potato slice. Fasten with a tooth pick. Brush with melted butter and salt lightly. Bake in a moderate oven (350 degrees) for approximate ly % hour. Porcupine Sausage Balls. 2 tablespoons butter 1 small onion, chopped 1 green pepper, chopped 2Vfe cups canned tomatoes 1 tablespoon sugar 1 pound bulk pork sausage % cup uncooked rice Melt butter in frying pan and brown onion in it. Add chopped green pepper, to matoes, sugar, and salt. Cook un til green pepper is tender. Make the sausage into small balls and roll in the un cooked rice. Place in greased bak ing casserole and pour the tomato mixture over the sausage balls. Cover baking dish and bake 1% hours in a moderate oven (350 de grees). Sausages in Pastry Blankets. (8 sausage rolls) 1% cups flour % teaspoon salt % teaspoon baking powder % cup shortening 3 tablespoons cold water (approxi mately) 8 pork link sausages Sift together the flour, salt, and baking powder. Blend in the short ening. Then add just enough water to form a dough, mixing lightly. Roll out and cut into 8 oblong pieces, each sufficiently large to wrap around one link sausage. Place indi vidual sausages (well pricked) on individual pieces of pastry; fold ends over and roll up. Place, folded side down, on a baking sheet. Prick crust with a fork. Bake in a hot oven (425 degrees) for about 30 minutes. Serve very hot. Sausage Stuffed Tomatoes. (Serves 8) 8 large firm tomatoes (uncooked) 1 pound country style pork sausage Vz cup soft bread crumbs (buttered) Remove stem end of tomatoes. Scoop out the center and sprinkle lightly with salt. Form sausage into eight balls and place one ball in each tomato. Top with buttered bread crumbs. Place tomatoes in a shallow baking pan, bake in a mod erate oven (350 degrees) for 45 min utes (approximately). Ham Stuffed Baked Apples. (Serves 6) 6 large tart apples \Vz cups baked ham (cut in small pieces) 1 teaspoon whole cloves 2 tablespoons butter Cut a Vi inch slice from stem end of each apple and remove core care fully. Scoop out, reserve apple pulp, and leave apple shell about % inch thick. Combine ham and apple pulp (cut fine) and fill the apple shells. Top each shell with a clove and dot with butter. Place in a baking pan, add Vi inch water and bake in a moderate oven (350 degrees) for about one hour. (Released by Western Newspaper Union.) Pot Holders to Make . For Spring Bazaar f i By RUTH WYETH SPEARS 1 'T'HESE nioody young ladies - L with their sim.-tagped faces, gay bandannas and sparkling but ton eyes Will- Stand cut among pot holders with less perspnality. Also,, you can have fun making them./ You won’t need a stamping pat-( tern. Just follow the directions in the ; sketch to change the faces from gloom to joy by easy stages. Baste the tan piece for the face to a cotton flannel interlining with a line of basting exactly through USEA6 J) SAUCER ASA FOR CUTTING BACK.r WO INTERLINING-FACE IS TAN-TUR1 RED AMD WHITE- HAIR IN BLACK OUTLINE STITCH- BINDING RED r WHITE r BUTTONS ^ r AND BLACK/) THREAD DRAW A HEART AND EMBROIDER i—-IT IN RED PL1QUE A CRESCENT WHITE-OUTLINE TEETH IN BLACK THREAP the center up and down and an other crosswise through the cen-i ter. The two pieces for the ban-J danna lap one inch below the top, of the up-and-down line. Their j lower ends come one-half inch be-f low the ends of the crosswise line.' Stitch these in place. The one-! inch buttons for the eyes are j spaced two inches apart and the; tops are one-fourth inch above thej crosswise line of basting. The top of each mouth is 1V& inches below this crosswise line. NOTE: There are many other illustrated Ideas for gifts and bazaar items in num bers 2 and 4. of the series of 32-page book lets which Mrs. Spears has prepared for our readers. She will mail copies to read ers who will send name and address with 10c in coin for each booklet ordered. Just address: MRS. RUTH WYETH SPEARS Drawer 10 Bedford Hills New York Enclose 10 cents for each book ordered. Name Address 'use MUSTEROLE for CHEST COLDS Mother—Give Your CHILD This Sane Expert Care! At the first sign of the Dionne Quin tuplets catching cold—their chests and throats are rubbed with Children’s Mild Musterole —a product made to promptly relieve the DISTRESS of children’s colds and resulting coughs. The Quints have always had the best of care, so mother—you may be assured of using just about the BEST product made when you use Musterole. MORE than an ordinary “salve”— warming, soothing Musterole helps break up local congestion. Also made in Regular and Extra Strength for those preferring a stronger product. i I True Kindness To friend and e’en to foes true kindness show: no kindly heart) unkindly deeds will do. Nothing From Nothing Nothing can be bom of nothing, nothing can be resolved into noth-J ing.—Persius. GRAY HAIRS Do you like them? If not, get a bottle of Lea’s Hair Preparation, it & guaranteedj to make your gray hairs a color so close to the natural color; thecolor tiiey before turning gray, or the color ofy our hair that has not turned gray that you or your friends can’t tell the difference or your money refunded. It doesn t any difference what coloryour hair is and it ls so simple to use-—Just massage a few drops upon the scalp for a few days per directions like thousands are doing. Your druggist has Lea’s H . a ir Prepara tion, or can secure a bottle^or ytni, or a regular dollar bottle of Lea s Hair Prep aration will be sent yoc us, upon receipt of one money order or stamps, extra.). LEA’S TONIC CO., INC. Box 2065 - - Tampa, Fla. MERCHANTS •Your Advertising Dollar buys something more than space and circulation in the columns of this news paper. It buys space and circulation plus the favor able consideration of our readers for this newspaper and its advertising patrons. LET US TELL YOU MORE ABOUT IT