McCormick messenger. (McCormick, S.C.) 1902-current, March 13, 1941, Image 6
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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been withdrawn.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
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>
■ 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