Glad Atkins is our competent and extremely hard working Treasurer. She and husband Brian came to Boddington from Bunbury in 1983, when the bought a bus for the newly established Narrakine school bus route.
Glad was born in Wales and lived in Hollywood for twenty one years until she married. During this time she watched the Hollywood Military Hospital being build during the war and later was to see the bushland beloved of those early years become the Sir Charles Gairdner Hospital.
Schooling commenced at the then new Hollywood Primary, which only went to Standard 3. On to Nedlands, which couldn’t cope with the numbers and after a year a further move to Subiaco. From Subiaco to a three year commercial course at Perth Girls’ School. James St. and then out into the “Hard Work Force”. Since moving to Boddington, Glad and her husband have transformed their tiny garden into a colourful, year-round display. Glad’s BAC interest started with ceramics and as treasurer, she is on the finance committee and actively involved in raising money for the new centre. Part-time work at the school in the office keeps her out of mischief.
Copper Penny of Glad’s Sweet and Sour Salad
There were many and varied salads at the Garden Fete and Luncheon at “Marlin” on 10th October 1986, held in order to raise funds for this book. Although all are delicious, the one that caused the most comment was the one made by Glad Atkins and included here by popular demand.
Ingredients
1 kg carrots, sliced and, cooked
1 medium white onion sliced into rings
¾ cup raw sugar
⅓ small cup oil
1 teaspoon mustard
½ green capsicum
1 tin tomato soup
1 cup diced celery
¾ cup cider or white vinegar
1 teaspoon Worcestershire sauce
Salt to taste
Method
Combine all ingredients and refrigerate for at least 24 hours. This salad will keep for weeks in the fridge.
Choko Pickles
Ingerdients
2½ kg chokoes
700 g white onions
½ cup salt
Water
1.2 liters malt vinegar
1 kg brown sugar
1 dessertspoon tumeric
1 dessertspoon dry mustard
1 dessertspoon curry powder
½ teaspoon ginger
1 cup plain flour
Method
Peel chokes and onions and chop into small pieces. Place in a large bowl, sprinkle with salt and cover with water. Cover and stand overnight. Drain vegetables and rinse in cold water. Place 900 ml vinegar and sugar in a large pan and bring to the boil. Add vegetables and bring back to boiling point. Mix all dry ingredients to a paste with remaining vinegar, gradually adding to vegetable mixture. Stir constantly until mixture boils and thickens. Reduce heat and simmer 10 minutes. Pour into warm jars and seal.