Girl Scouts and War Effort
FIRST AID . . . First aid for
the injured is important in peace time,
but in uar such training is of the greatest value. Above, a Girl
Scout leader is instructing a group in elementary first aid. The girls
are learning to anchor a triangle bamlage for an injured arm.
GIRL SCOUTS OF AMERICA, an organization of about
654,000 scouts, have their work all cut out for them in the
American war effort. All of them are trained to take care of
themselves and of others in case of need. And 44,000 of them
are seniors, between the ages of 15 and 18, who have been in
training since last fall for specific defense needs.
The Senior Service Scout Training program is modeled on
the training of the Girl Guides of England, who performed
valuable work in the Battle of Britain. Candidates for S. S. S.
training must measure up to a severe standard before they
may even start training. They must be physically fit; must
pass a test in the standard Junior Red Cross first aid course;
must know tne country
about their community in
timatcly enough to get
around in daylight or dark;
must know ho'w to pack an
overnight kit with common
necessities within a limited
time; how to prepare a
shelter and arrange emer
gency sanitary facilities.
Right: Typical S. S. S. girl
saluting you here is one of the
two girls first to earn the
Senior Service Scout rating in
New York.
The importance of blankets in time of disaster teas learned the
hard way in bomb-battered Britain. Girl Scouts have profited by
that sad experience and have organized blanket brigades, trained
to pack and deliver blankets to specified areas in a hurry, as shown
in picture at left. Right: Senior Service Girl Scouts are trained in
the ways of babies, and know how to handle them—just in case
babies and parents should become sejyarated during an air raid.
WHAT’S COOKING? . . . There’s quite a difference betioeen
cooking for one arul two persons and cooking for large groups.
Girl Scouts learn how to prepare mass meals under tutelage of a
Red Cross canteen worker.
U. S. ’42 Farm Output
Planned to Fill Needs
AAA Authorities Say Two
Records Broken This Year
Farmers from Maine to California
will chalk up two history-making
achievements when their 1942 har
|
Harvest like this of potatoes on
the C. A. Brown farm of Dallam
county, Texas, have been planned
in advance in order to insure the
right amounts of the right products
to till anticipated needs of the U. S.
and United Nations.
vests are in, according to the United
States department of agriculture.
American farms this year will
produce more than any nation in
all time and, for the first time,
the nation’s total farm output
will be planned to fill needs de
termined in advance.
This double-barreled record will
be the American farmer’s ringing
answer to the challenge of war.
The great harvest will consist of
the right amounts of the right prod
ucts to All anticipated needs of the
United States and the United Na
tions.
These goals have been broken
down into goals for states, counties
and individual farms for farmers to
shoot at.
Goal * have been used for
years by AAA for basic crops.
But this year ALL crops have
goals to insure abundant Food
for Freedom. The food will
make America strong, feed her
Allies’ soldiers and civilians and
create reserves of such easily
stored concentrated products as
cheese, evaporated milk, dried
eggs and canned fruits and
vegetables.
Export commodities will be an im
portant part of the output. Lend
lease pork purchases, excluding
lard, have already exceeded the
equivalent of 11 million hogs. Egg
drying capacity has been expanded
from 50 million to 300 million pounds
annually.
Exports alone for the current
fiscal year are expected to re
quire more than twice as much
acreage as in 1941.
When Pearl Harbor suddenly cut
oft all imports from the Far East,
the 1942 production goals estab
lished as the original Food for Free
dom goals were jacked up. Re
A. C. A. A. Photo.
Another view of the same Brown
farm showing still more potatoes
which will soon be on the way to
hungry Yanks, hard working arma
ment workers, and Allies through
out the world.
vised goals call for one-ftfth more
production than the average of the
1930s and per cent more than in
the record year of 1941.
Last fall, after war needs had
been canvassed, more than 135,000 i
AAA farmer committeemen, under
the direction of USDA war boards,
began calling on farmers to see what
they could do to meet heavy war I
demands.
Virtually every farmer in the
United States was given an op
portunity to pledge all-out war
effort on his farm by controlling
production of products not ur
gently needed for war and in
tcnsifying'production of those in
great demand. % :
Farm Notes
Plow on the contour to save soil
and water.
* * ‘
Losses in the United States from
livestock diseases and parasites are
reported to be $287,500,000 a year.
• • •
The domestic wheat supply for
1942-43 marketing year is indicated
at 1,524,000,000 bushels, or around
190.000. 000 bushels above the record
1.331.000. 000 bushels in 1941-42.
. .; wmbiv::' —im
Let’s Have a Real Football Supper!
(See Recipes Below.)
Football Supper
Thoughts for fall naturally bring
to mind fall’s favorite game, foot
_ Dan, ana luoas
" that go well after
I the game. It
makes no differ
ence whether you
have been to one
of the big games
' or whether you
H are going to feed
• the hungry crowd
ox yuungsiers wno come in irum
playing in the nearest available
field, the uppermost thought in your
mind is good, hot, appetizing food.
Smart management dictates a de
licious hot dish that you whisk out of
the oven, a crisp salad for balance
and contrast to the meal, and a
smooth, light dessert. Your crowd
will be thirsty, too, so don’t forget
coffee for the grown-ups and a hot,
chocolaty drink for the children.
Do something special for the table
—even a little touching-up will bring
the appreciative oh’s and ah's from
your family and guests. Perhaps
there are a few chrysanthemums
still in the garden or you might try
to get together a few, small novelty
footballs to make up into a center
piece. A cloth in the burnished fall
colors or deep brown, bright yellow,
or what-have-you will mark you as
a hostess whose eye is ever on the
calendar and season.
Bring on the food! And such food
it will be if you serve spaghetti,
done up in casserole with plenty of
sauce and cheese for extra good
ness:
*Spaghctti Creole.
(Serves 8)
2 pounds long spaghetti
2 onions, chopped
1 clove garlic
cup butter
H cup oil
2 cans tomato puree
2t6 cups tomatoes
2 teaspoons Worcestershire sauce
Salt, pepper
1 pound ground beef
Grated cheese
Cook onion and garlic (peeled and
a toothpick run through it) in the
hot oil and butter, slowly. Remove
garlic. Add tomato puree, tomatoes,
Worcestershire sauce, salt and pep
per. Cook meat in additional fat.
Add to first mixture and cook very
slowly for two hours. Cook spa
ghetti in boiling, salted water. Drain
and rinse in hot water. Place in
buttered casserole, first spaghetti
layer, then sauce, grated cheese,
and so on until casserole is full.
Garnish with an additional slice of
bacon if desired. Bake in a slow
(325-degree) oven 45 minutes.
Contrast note to the Spaghetti Cre
ole is a green vegetable chilled to
a crispness. It s
also a good idea
to balance a
starchy food with
something as full ,
j of minerals and
vitamins as an
armload of greens ~
clinging together =
with a light, tart french dressing:
•Tossed Greens.
Wash lettuce and separate into
leaves. Use several large spinach
leaves, carefully washed, and shred
ded with the lettuce leaves, or small
spinach leaves used whole among
the lettuce. Shred three carrots,
mince one small onion and toss
among the greens. Marinate 1 cup
Lynn Says:
The Score Card: The secretary
of agriculture, Claude Wickard,
has announced that meat ration
ing days are in prospect, so learn
now, how to cut down on meats.
Fewer meat cuts will be availa
ble, so be prepared to learn how
to do many different things with
what you have.
Eggs, cheese and fish are ob
tainab’e at moderate prices and
are wonderful props in place of
meat, and are all rich sources of
protein which is one of the main
I values of meat.
Tea supplies are short, so it's
suggested you dispense with the
one teaspoon per pot measure as
a means of saving.
r
Football Supper
•Spaghetti Creole
•Tossed Greens *Corn bread
•Apple Pandowdy
•Football Brew
•Recipes Given
of cooked green beans in french
dressing for 20 minutes and add to
salad bowl. Add more french dress
ing and serve.
A bit of the something different
for the menu is provided if you
serve this salad:
Chiffonade Salad.
Combine cooked, cubed beets with
riced hard-cooked eggs and minced
onion, marinate
and serve on crisp
romaine or let
tuce. You can
turn out a chili
con carne in no
. time and it's a
' wonderful dish on
these evenings
with a fall tang in the air. The |
kidney beans, tomatoes and ground 1
meat blend in delicious flavor:
Chili Con Came.
(Serves 6)
2‘A cups kidney beans
1 large onion, sliced
1 chopped green pepper
1 pound ground beef
3 tablespoons lard
VA cups tomatoes
VA teaspoons salt
Paprika
3 whole cloves
1 bay leaf
1 tablespoon chili powder
Brown onion, green pepper and
meat in hot lard. Add tomatoes
and seasonings. Simmer two hours,
adding water if necessary. Add
beans and heat thoroughly.
Corn bread is a delightful varia
tion for any kind of dinner but is
especially welcome if you serve the
golden \yedges at your football sup
per. Piping hot is the order of the
day:
•Corn Bread.
1 cup yellow cornmeal
% cup wheat flour
1 teaspoon baking powder
H teaspoon salt
1 beaten egg
!4 cup milk
1 tablespoon melted butter
Sift flour and mix with other dry
ingredients. Combine egg with milk
and add to dry ingredients. Add
melted butter and pour batter into
a well greased pan. Bake in a hot
(425-degree) oven about 25 minutes.
Apples can be found in generous
quantities now, so use them for
thriftiness’ sake. To save on your
sugar, this recipe calls for part mo
lasses and part sugar:
•Apple Pandowdy.
(Serves 6)
1 Recipe Pastry
4 cups sliced apples
*A teaspoon salt
*4 teaspoon cinnamon
% teaspoon nutmeg
2 tablespoons butter
% cup molasses
% cup sugar
% cup water
Divide pastry into two portions
and roll thin. Line shallow baking
dish with pastry. Mix apples, salt,
spices and sugar and put in pan.
Combine molasses with water and
pour over fruit. « Dot with butter,
cover with remaining pastry, press
edges together and trim. Bake in a
moderately hot (425-degree) oven 15
minutes. Lower temperature to
slow (325 degrees) and bake 30
minutes. Remove from oven, chop
top crust into fruit, return to oven
and continue baking 1 hour. Serve
with butter or with plain or whipped
cream.
•Football Brew.
Use 1 heaping teaspoon decaffein
ated coffee, regular grind for each
cup water. Pour cold water into
pot or percolator. Set percolator
basket with coffee in it. Cover. Let ;
percolate 15 to 20 minutes slowly
and gently.
Lynn Chambers can give you expert
advice on your household and food
problems. Write her at Western News
paper Union, 210 South Desplaines
street, Chicago, Illinois. I’lease enclose
a stamped, self-addressed envelope for
your reply.
Released by Western Newspaper Union.
======:
Keep lemons fresh for months
by sealing them in glass jars.
• * •
Children will want to hang up
their clothes if the closets are
gaily and attractively decorated.
* * *
Once a week garbage pails
should be scalded with hot soda
water and allowed to dry thorough
ly in the sun.
* ♦ *
The next time you make corn
fritters to serve with chicken
add some chopped, cooked bacon
or ham to the battef.
• • •
It is a mistaken idea that cu
cumbers must be soaked in cold
water for some time before serv
ing to remove the poison in them.
They are not poisonous. Slice
them and cover with ice until
ready to serve, then remove ice.
Dust is easily removed from
reed furniture when a hose is used.
Set furniture on the lawn when the
sun is shining and play the hose
on it.
NO ASPIRIN
ran domore for you thanSt. Joseph Aspirin,
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^B^ COUGH DROPS
■■■■•
It may be difficult to give your family the balanced
diet recommended in the National Nutrition Program
without the aid of home-canned foods. Do mote home
canning I To be sure your food is safe, follow reliable
canning recipes and use BALL Jars. Caps and Rub
bers. Food canned successfully in BALL Jars will
saye many dollars—and keep your family healthy,
cheerful and working for Victory.
Fill in the coupon on the printed leaflet
from a carton of BALL Jars and mail It
to the address below for your free copy
of the famous BALL BLUE BOOK—complete Instruc
tions and more than 300 tested canning recipes. If you
do not haye the printed leaflet, send 10c with your
name and address.
BALL BROTHERS COMPANY • MUNCIE, INDIANA, 0. S. A.
I YOUR FRIEND
t
THE DRUGGIST
HE comes in early and stays late.
His telephone, like your physi
cian’s, is at his bedside, and the key
to his store is in his pocket. He puts
your health . . • your safety . . . your
convenience ahead of his own profits.
Right now he’s celebrating Nationally
Advertised Brands Week (Oct. 2-12).
Drop in and see how bright and fes
tive his store is. You’ll find plenty
of things you need . . . merchandise
you know . . . believe in and prefer
. . . because national advertising has
told you about them.
It will also be a good time to tell your
friend, the druggist, that you do ap
preciate the things he docs for you.
He’ll like that. He’s as human as
the rest of us.
VISIT YOUR DRUGGIST
Nationally Advertised Brands Week
October 2-12