
'A tiny mouse saved my mum's life during World War II'
Ruby Gascoigne owed her life to a tiny mouse who scared her into shutting up the sweet shop early. A few hours later the store was blasted to bits during the blitz of Sheffield in World War II. The city centre store would normally remain open until 8pm as it was near a cinema and families would grab some snacks.
Ruby once explained: 'The nights were gloomy and eerie in the Black Out. The window could only show a very small light to denote being open.
'Around 6.15pm I was scared as a mouse was running around the shelves. I wasn't staying to do with the mouse, so I took a chance and locked up to go home' Ruby had only just got home when the sirens went and Sheffield was bombarded for nearly nine hours.
'The next morning I went to find out about the shop. Apparently it had been wiped out with a land mine in the first hour of the raid. The air raid shelter I should have gone in with the shopkeepers was demolished.'
Amazingly the tin of cash she'd put under the counter was intact. As a result of being out of work, Ruby ended up working in Sheffield steelworks and on her first day was left in tears at the baggy boiler suit she had to wear. To stop the tears stayed up all night making alterations.
Her daughter in law Lisa Gascoigne, 55, said: 'She never wore trousers again all her life. '
Her son Kevin Gascoigne, 68, 'Mum would share her stories all the time with us and the mouse story was her favourite. But her fear of mice continued all her life.
'Only a few years ago before she died she shot up to my brother's house and refused to go home because there was a mouse. We teased her and told her it was that one who saved her life coming back to visit.'
He told how his mum joined the fight for a statue to the women of steel. 'She was determined she would not die until the statue was built. When it was unveiled she was really proud, all of them were proud. It was a fantastic day. It gave her a new lease for life.'
VE Day: 80th Anniversary Magazine Specials
To commemorate the 80th anniversary of VE Day, we bring you two special special collector's magazines that look back at events that led to the end of World War II in Europe and marked a new era.
In the VE Day 80: Anniversary Collector's Edition we share photographs from the street parties that were held all over Britain, while esteemed author and journalist Paul Routledge paints a picture of how the day was bittersweet, mixed with jubilation and hope for the future, as well as sadness and regret for the past. Routledge also recounts the key events of the Second World War, including Dunkirk, the Battle of Britain and Pearl Harbour. The magazine costs £9.99.
Also available is World War Two - A History in 50 Photographs, a definitive pictorial account of the war. Carefully chosen from hundreds of thousands of images, this commemorative magazine shares 50 exceptional photographs - including many rarely seen shots - that capture the devastating moments, horror, hope and eventual triumph of World War Two. The magazine costs £6.99.
You can buy your copies here!
Ruby would often talk about her time in the steelworks and how she was teased by her male colleagues because she was so innocent and young.
'In the blackouts they would fill those old fashioned condoms full of water and leave them hanging from the roof, so when they ran through the factory to get to the shelter they'd be banging into these condoms.'
Or they'd use poles to move the blackout curtains pretending to be ghosts. But in the end she quite liked working there," he said. Ruby ended up working in the lab making steel for the Mulberry harbours, portable harbours used off the coast of Normandy for D-Day in World War II.
She ended up married to her sweetheart Frank Gascoigne, after both his parents, air wardens, were killed in the blitz. He died aged 64 in 1984.
Ruby, who died aged 94 in 2018, almost didn't marry Frank after he got too jealous of all the men who knew her.
'Because Ruby had worked in Steelworks with lots of men, they were forever saying hello to her in the cinema queues, 'you all right Rube?' Kevin explained. 'He was upset about it and she told him 'either you get your head round it now or we are over'. It cleared the air and they went on to five children together and were very happy. "

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

South Wales Argus
5 hours ago
- South Wales Argus
I tried a World War II cake recipe from Marguerite Patten
These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.


The Independent
21 hours ago
- The Independent
At 102, D-Day veteran looks forward to a long-delayed bar mitzvah
Harold Terens fought in World War II. He's lived almost 102 years, celebrating his birthday a couple weeks early with family and friends in Florida. But he has something more to look forward to. His bar mitzvah. Terens said at his birthday celebration Saturday that his brother got the traditional Jewish ceremony marking the beginning of adulthood when they were kids living in New York, but he did not. 'My mother came from Poland. My father came from Russia. And my mother was a religious Jew. And my father was anti-religious. So they had two sons. And one son, they compromised. One son got bar mitzvahed, the other son didn't," he said. Early next year, Terens said he will finally enjoy that ceremony. At the Pentagon outside Washington, no less. Terens said that came about when he was talking with CNN's Wolf Blitzer on a TV panel and a rabbi overheard the conversation. "I mentioned that I would like to be bar mitzvahed at 103 and he's the rabbi of the Pentagon so that's my next bucket list. I am going to be bar mitzvahed in the Pentagon,' Terens said. Terens turns 102 on Aug. 6. So Saturday's party was a little early. On D-Day — June 6, 1944 — Terens helped repair planes returning from France so they could rejoin the battle. He said half his company's pilots died that day. Terens went to France 12 days later, helping transport freshly captured Germans and just-freed American POWs back to England. Terens was honored in June 2024 by the French as part of the 80th anniversary celebration of their country's liberation from the Nazis. But that isn't all that happened on those Normandy beaches. He married Jeanne Swerlin, now 97. 'I thought my wedding in Normandy last year was the highlight of my life. Number one of all the moments of my life. You know, that's the saying, that life is not measured by how many breaths we take, but by the moments that take our breath away," Terens said. He survived World War ll, was involved in a secret mission in Iran, another time barely escaping a German rocket after leaving a London pub just before it was destroyed. "My life has been one huge fairy tale, especially with this new wife that I have. Who I love deeply and who I am going to spend the rest of my life till death do us part, as the mayor had us say in Normandy,' Terens said. After the German surrender in 1945, Terens helped transport freed Allied prisoners to England before he shipped back to the U.S. a month later. He married his wife Thelma in 1948 and they had two daughters and a son. He became a U.S. vice president for a British conglomerate. They moved from New York to Florida in 2006 after Thelma retired as a French teacher; she died in 2018 after 70 years of marriage. He has eight grandchildren and 10 great-grandchildren. Terens gets asked a lot about his secret to longevity. "I think if you can learn how to minimize stress, you'll go a long way. You'll add at least 10 years to your life. So that is number one. And 90% is luck,' he said.


Glasgow Times
a day ago
- Glasgow Times
I tried a World War II cake recipe from Marguerite Patten
These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.