davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-02-26
By Nellie RYDER Gates

b1 4NeutS NfdST Odte1
THE parsnip is the ugly duckling
Of the vegetable garden. No one
seems to see its good points and 80
1t is very much neglected. But prop
crly prepared it is one Of the most
delicious Of the winter vegetables.
Delicious parsnip fritters may be
made according to the following
recipe: Boil three large parsnips and
mash fine; add two well-beaten eggs.
tablespoonful of melted butter, a
cup of milk, three tablespoonfuls Of
flour and seasoning to taste. Fry by
spoonfuls in deep fat.
Chips. Soup and Stew
For parsnip chips cut the raw
vegetables into very thin slices and
soak in Ice cold saltcd water for
three hours. This makes them crisp.
Dry with = cloth; fry In hot fat;
drain and season with salt and pep
per.
A cream Of pArsnip soup makes
An excellent luncheon dish for cold
days. Boil and mash six par
ships. Add this puree to three cup
fuls of rich milk which has been
scalded and seasoned with salt, pep
per and two tablespoonfuls Of but
ter. If necessary thicken a bit with
q little -four moistened with cold
milk. The tureen into which soup 10
poured may b rubbed with . Glove
Of garlic for . savory touch.
RAxsn4p shsw va eenaA1ssea Q
New-York tribune., 1922-02-26

tipped with brown (about eight m!n-
utes) the pie was removed from the
oven. Tho texture and flavor were
both beyond reproach, and you do
gst increased quantity as we'll.
Old-Fashioned Raised Dough.
NUTS
Melt one-h&h cupful of Lard or
lard and butter mixed In a pint Of
milk. Add one teaspoonful Of salt.
and whsn mixture Is lukewarm stir
in one-half cake Of compressed yeast
which has been dissolved in one-half
cupful Of lukewarm water. Beat In
enough flour to make a stiff battar
(about two and two-thirds cr>fuls
bread dour). Cove1 and leave Ibis
IN q warm place until 1t is full Of
bubbles, thsn add thr>e we'll bea..n
egga, ena and one-hal4 oupfuls Of
sugar, one tablespoonful Of ground
cinnamon, one-qusrter teaspoonful
allsplco and one saltspoonful of nut
meg. Add enough -four to make the
mixture the consistency OF biscuit
dough (about five and one-third cup
fuls). Knead well, cover and lea
ID -
inch thick and cut In any aasired
shape Let 1t remain on tn board
a few uinutes to risa, then fry to a
golden br 0wn In deep vegetable fat
as $50 "a 800 degrees r. This will
make aA= at Ave dossn doughnuta.
Drain on brown paper, and while
till hot sprirkle With powde. ID
s.rar & N AnnaDoliq Nh
New-York tribune., 1922-02-26
"Ladies' Aid" Tested Recipe
And Old-Fashioned Doughnuts

III. following are Two Of the res.
'pes igst tested IN TIE Institute
Dssr 7ri6une frsfifuts,
u Haf 7 su, kerowittr contrib
@Sigq cenuof re caUcd q recfpe,
eni5 q hrjghf ftouqbt 10 be used
In connection Herewith.
IN rsAinc 11cringue for sies,
eso,. sd orc fasIesroo of
ooif eafer 10 the egg whites. II
y'ou use c0iy one egg waite,
hcsfen win wsfcr, y0u viii bsve
Il iarCsr quantity Of fluffy me-
Fingue which is guaranteed
ns' G. 10 becon1s syrupy.
Yours in hogs. THE L&dieS
A'd e'ems.ads doNar carnee by
RE. with its hisfory, snd whxt
: fro story Ssis would mako. huf
Scn'f LEI the pAkhes Influence
3oa.l
n. p. ~ Cnfen. Asw Ysxk.
EsgeT sfzvs ys 20 ha ''lndiea' sid~
ard % embrace sry nov idea and
mindful Of the xpecisl fuffiness OF
an omrlgt when a little water Is
added before heating, the Institute
msde ner'rgac IS advised. A Ia
biespoouful Of cold water was added
% The egg white. which was then
beaten sef and two tsblespoonfuls
IF Rranulated sugar snd ene-eigh.h
Of vanilla folded IN.
{Dovbls thess amounts II pour pie
s r large cns-l
Tfle moriuwsc w&s yilsd lightly
"a fae pie. which was returned to
! eroi even 1895 deGrocs r..
When the iro'hy peaks wcre
New-York tribune., 1922-02-26

and contain practically no fat and
only small percentage Of protein,
they do not equal meat In nutrition,
as Is sometimes said, but they are a
meat-llke vegetable and their rich,
earthly taste redeems a vegetable
meal from fatness.
Following are ten Of the many
ways In which they can be served,
all practical and palatable,
Scallopcd Mushrooms and
Oysters
Thrce-quarters Of pound Of
mushrooms, one pint Of oysters, one
quarter cupful butter, pepper, salt
and two cupfuls Of coarse. stale
bread crumba.
Butter shallow baking dish.
Spread on the bottom one cupful Of
breadcrumbs. then layer Of oysters.
Cover with bits Of butter, pepper and
salt. Sprinkle a few more Of t..e
crumbs, then the mushrooms, peeled
and coarsely chopped, stems and all.
and a little salt. Cover with the re-
naming crumbs. Dot thickly with
butter, and moisten with two or
three tsblespoonfula Of ~'ream and
tho same amount Of yster Juice.
Bake about forty minutes
Mushrooms au Cratin
ThreeVlarters pound mushrooms,
two .absmpoonfuls -four, two table
spoonfuIs butter, salt and pepper 20
taste, three hard boiled eggs, one
snappy cheese, two cupfuls mix tor
part cream and part milk).
Make cream sauce AZ IN previous
rules; add the snappy cheese when
sauce Ia completed, stirring until
melted To this add the eggs cut In
quarters and the mushrooms, which
have bean washed, peeled and broken
In piecaa, and cooked In three quar-
EZRA cupful salted water for 1fteen
or twenty minutes. Put mixture IN
fat rlass baking dish. q ell buttered.
, .fh DrcaJcrtlnbs sDrinkI,eI on tho
New-York tribune., 1922-02-26
The Palatable Preparing of
Parsnips in Uncommon Ways

good dish in great grandfasnes'
day and every housewife had nsa
own special recipe fu' II. One o.
these old records says to fry few
slices Of salt pork cut in dice in sas
frying pan until brown, and tnsn
slice an onion into the fat ana ny "
till tender. Have ready several ps'-
ships and potatoes cut into silce'
and parboiled for ten minutes. fu'
these in layers ever tas onions al"
pork, season well, and odd enough
boiling water to cover. COOK u'''''
the vegetables arc done. Adc wv
cupfuls of rich milk and piece o.
butter and let it boil up again. Ser''
poured over crisp crackers.
Parsnip Pic
parsnip pie is another oldsime
dish. Boil quarter of pound q
salt pork and three parsnlps W
gether until tender enough TO peel
Have ready four parboiied potatoes
sliced. Cut the pork into very snla
slices and line the pie diAo with lie
Put In a layer Of the potatos''
sprinkle With -four and sesson'ng''
then q layer Of parsnip slices no
peat until the dish 10 fun OoveI
with the water il witch the pefS
and passnips were boiled. Cover
with q rich biscuit doug; and osk'
TIL done.
Parsnips au grstin are most IN
usual. The parsnips are put through
a sieve and mixed With butter sno
melted choose. Just enough milk "
added 20 make it q nice creamy oen'
sistsncy. It 10 put into raI1'sk'n,,
sprinklsd with bsssd crumbs -
AaiesA a . be eVn 1se I'm ulsaaesA
New-York tribune., 1922-02-26
BY Mayy Lopstae
As We SEQ the mushrooms Just

As We sec the mushrooms 1uss
now in perfection In all Of our
market, brought In fresh daily
from the mushroom farms, we arc
too often prone to pass them by with
che casual thought: ooh, they are
too much Of luxury" But they have
real food value, being nitrogenous
for vegetable (9.5 pcr cent Of pro-
tein); only the bean family can beat
them at this. And their delicious
favor adds the appetizing quality
that makes them GO desirable when
served with meats or In various
ways
Since they are SO per cent water
New-York tribune., 1922-02-26

any one 70 give up neat fo-
weeks.
Cheese and Hominy Cu,,ard
Have ready two cupfuls o, cook.1
honiny and stir in Will. bot 49,
cupful Of rich milk, on. .abl.,,.e-'
ful Of butter, two beaten .py, ~.
and paprika TO taste and bsr -. ~
full Of grated cheese. Nix vsl, ..
into a buttered glas. baking dim
and set in a pan of hot water pa,.
in a moderate oven until set Saw.
with salad or crisp, edibl. sr..n.
Lima Bean Loaf
eoak ons 0urful Of dried I'm.
beans ovsx night In cold water ana
drain. Cover With boilinr vs,.,
and add ons chopped onion and s..
carrot cut In dioa Geek until Ian.
der, drain and put al the vegetable
through ths food chopper. Add O..
cupful of sifted dried bread crunh
one-quarter Of teaspoonful Of mu,.
tard, half teaspoonful Of pspy.n.
one lightly beaten egg, two abl.
spoonfuls Of melted bacon fat and
half q cupfuI Of boiling water. Mix
we'll and arrange in layers Il 3
creased tin with six pinolas shredded
and sp 1nklsd between the laysrs
Bake IN a moderate oven for hal; a
hour and serve With a thick tomato
sauce,
New-York tribune., 1922-02-26
the apple quartera- Serve with
sweerened whipped cream.
Tomato and Nut Scrnppio


Tomato and Nut Scrnpplo
For the tomato and nut scrapple
IA very hearty dish) use q pint Of
cooked cornmeal mush and add
three-1uarters Of cupful Of
chopped nut meats and half a cup
ful Of chilli sauce. Mold and when
firm slice and fry In hot bacon
drippingA
Dsv1led oystsrs are really fried
oysters and yet very different from
tho usual fried shellfnh Drain
twenty-s1ght oystsra. dry and mar
nate IN dresaing composed et ha
G oupful AZ salad oil. half a tea
spoonful each Of salt and papTika,
quarter Of cupful Of vinegar, on,
teaspoonful Of grated horseradish
and tablespoonful Of Woroestar-
shire sauce. When they have stood
for several hours again drain, roll
In seasoned crumba, dip in beaten
egg, again roll In crumbs and fry In
deep, hot fat to q rich brown. Drain
on brown paper before serving.
A small can Of baked beans makes
a very tasty and delicious salad. Rs
move tho beans from the can and
add for one cupful half the amount
Of diced celery, two tablespoonfuls
OF chopped gwest pickle, one tsa-
spoonful Of chutney and two
tablespoonfuls Of chopped peanuts.
Moisten with a Thousand Island
dressing and serve In lettuce CUPS,
Vegetable stuffed peppers form
New-York tribune., 1922-02-26

top, Dot with bits Of butter. Brown
quickly In hot oven.
Mushroom Onelesso
-Four eggs, one-hai- teaspoonful
pepper, two tablespooniuls butter
one-half pound mushrooms, four
tablespoonfuls milk, one-half tea
spoonful salt.
Beat the eggs lightly without
separating yolks and whites. Add
milk and seasoning. Put butter In a
hot frying pan, and when hot add
the eggs and milk. Treat as an Or
binary on1elette, aod when ready to
fold place on ha e, it the mush-
rooms, which have been peeled and
coaraely chopped and saut6d In a
little butter for fve minutes. Fold
and turn on hot platter.
CreSmc1 Mushrooms
One pound mushrooms, two cup-
fuls cream, three tablcspoorfuls but
ter, paprikA, salt to taste and two
tablespoonfuls -four.
Melt butter in saucepan. add
mushrooms peeled and broken In
pieces, including tender part e
stem; saute ten minutes. Dust with
flour. Add salt and paprika, then the
cream. Stir carefully until smooth
and simmer for two OF three min
utes. Sarve on slices Of buttered
toast, or sautA for ten m ..u,es; SIM
mar In added water for twenty min
utes and add tho seasoned cream
sauce (milk. -four and butter) five
minutes h"fsre removing from tha
stove
Mushrooms Supreme
Three large tomatoes, nine large
mushrooms, two tableapoonfuls but
ter, salt, pepper and sugar.
Scald tomatoes and remove skin.
Cut In thick slices, place each slice
on round Of buttered toast and
sprinkle with salt, pepper and tinv
bit OF sugar. On top Of each place
a peeled mushroom cap w. stem
removed. Put on a fiat buttered
dish in which th~y can be served at
the table. PoUv oyer all two table
p eonfuls melt'1 butter. Put in
New-York tribune., 1922-02-26
Eggs q la Bonne Femme

Butter shallow baking dish an
sprinkle lightly with chopped sauttd
onions. Break in the desired num-
Der Of eggs carefully and dust them
With salt and papriks. Pour svs'
two tablespoonfuls Of thick sonsse
ketchup for each egg and dot With
bits Of butter. Sprinkle butsesss
crumbs over the top and bake IN
moderate oven unA the eggs are ~
New-York tribune., 1922-02-26
Curr1ed Caulihowm

Boil the caulifouer until s;nss.
tender, drain and break into flower.
cites Season lightly With salt and
paprika and cover with a highly go,
soned brown sauce, favored 10 asts
with curry powder. Turn all into
baking dish and cover the top with
mixture Of crushed dried bread
crumbs and grated cheese. Bake in
a quick oven until we'll Drowned ard
the sauce bubbles through the crust
New-York tribune., 1922-02-26
Saturday
BREAKFAST

Saturday
BREAKFAST
Slowed Dried Aprlcots
Rice Croqucttes Maple Syrup
Brioche Coffee
LUNCHEON
Baked Bean Salad Brown Bread
Ginger Ale
Fruit jolly Custard Sauce
DINNER
Clam Cocktails Crackerp
Vegetable Stuffed Peppers
flashed Drowned Potatoes
Corn Pudding Chocolate Ice Cream
New-York tribune., 1922-02-26
Dpropriae Nleatless Menus Usher in the lenten Peri
Observing Lent from Religious
Scruples or Not, the Diet Change
May Be a Pleasure and Benefit

pound Of bacon at AZ cents pound
At the fish market, one and one
half pounds Of halibut at 40 cent,
q pound, a small can Of lobster for
32 cents and twenty eight large
oysters at cents each.
Purchase for the dairy supplies
two and one half pounds Of butter at
az cents a pound, half a pound Of
oleo for II cents, six quarts Of Grade
q milk at 16 cents a quart, four half
pints Of cream at 28 cents a bottle
and three dozen eggs at 80 cents q
dozen.
Marketing prices for four persons
should run at the following approxL
mate prfcea,
Butchers hll ........... e1.e1
F1ah hll ............... LAB
Ds:ry products ......... b.1o
Fruits 0.66
Vegetables ............. $50
groceries ............... 1863
AoI@l. .1ZA.oV
New-York tribune., 1922-02-26
Monday
BREAKFAST

another good meat substitute, and
little melted bacon or sausage fat
will impart a Good flavor to the
filing. Almost any left~overs Of
cooked vegetables may DO utilized
New-York tribune., 1922-02-26

pounds OF stewing yea! at % cents
q pound, one and half pounds of
fore-quarter Of lamb at 80 cents
pound, two pounds of short steak at
so cents pound and quarter Of a
New-York tribune., 1922-02-26

them in loaf form with tomato sauce
trimmings. The curried caulihower
on Ash Wednesdays menu is but the
beginning Of a series of delicious
fast dishes which might encourage
New-York tribune., 1922-02-26
Washington Chowder

Place in saucepan one sliced
onion and a small minced g-esn
pepper and cook in two tables sooz-
fuls Of bacon fat for four minutes.
Then add one pint Of canned tors-
toes, one tablespoonful Of ugar,
half can each Of drained corn and
tiny lima beans, ore cuptu! II boil
ing water, salt, celery ss'a and pow
dered sweet herbs 70 lasts and oss
small cupful Of potato dice. Sim
nler until the potatoes are tsrdss
and stir in tablespoonful @
chopped parsley and thrss broksa
soda crackers-
New-York tribune., 1922-02-26

Wherein Cheese, Eggs and
Vegetables Hold Forth
KOU will hardly recognize the
lowly hominy disguised In the
cheese custard, and II lima beans
have meant but trifes in your diet-
ary llfe heretofore, "mest up" with
New-York tribune., 1922-02-26

and combined in proportion to quit
the individual taste. Moisten with
a good gravy, sauce or melted
shortening, season highly and hll
into the peppers, which have been
New-York tribune., 1922-02-26
The Heavier Winter Dishes Are
Replaced by Nutritious Vegetable,
Fish and Cereal Combinations
5y Y'Isfnfs Cutev Leo


W THETBER one observes Lent
from reliSious scruplea or
MT, It may be pleasant re-
af and decided benefit to both
.ealth and digestion II fcs few
~eeks tho regular naatn ara light
-ned and egg dishes, fab. vcgeta bles
nd cereals are used In place of the
7.uter's heavier meat diaheA
Tew people enjoy tbs thought Of
my dish that appears unda4 the
Is OF substitute or "ruook prcpa-
'aton,T aud yet such diGh may bs
nd oftsr Is delicious aud appsaxing.
Duvir.x tho frat week aS Isn't
,o7na Of tao Yscipes suggested here
"a Of lhs "nock' type, but axs full
K promise for thoroughly interest
ag dtnrera and luncheons. Each Of
.ae latter are meatless, "a are the
roakfasts, With tho exception Of a
s.le bacon Used In the hash for
s'ouday, and meat Ia used Yer only
zee of sha dtnnsra.
Espec al attention has been given
j., tae two fast days, namaly,
aednesday Ash Wednesday, and
siday. and ths recipes used for
,ath are appropriate to ths spirit Of
7o day. whila yet being nutritious
sai good
g'ilh economical Gishea, however,
isiiized as the main coursa, parttcu~
ariy attractive deagsrts have heen
.~evidad. and with the meat bill cut
.ewn 10 q minimum, extra cream,
n'k and butter may hs used with
yat undue cxtyavagsnca
sronch Apple Tar1a
Tno French apple tarta axe de-
.elogs "aid-bitn." Bake tie pastry
.telis or inverted auted tina snd
hon ccoi dip In be4tsn white Of
Z and then in chopped, blanched
'raonds Set IN thu even TO brown
ac dry. and fl With snsll sections
apples that have besn cooked un-
i clesr n 3 Iamon syrup Reduce
he syrup by boiling. posar a nttis
ser tbe fruit and ornament each
WITH tiny mound Of sweetsnad
waipped cream
70 make tbs poach 1alaa for Tuss-
tays dinner drain Large halvss Of
,anned peaches, I.ay them on crisp
ettuce wish the cavity side upper
east and FL Tho gpaoe with chopped
eeleIy and datea, noistened slightly
18th boiled or mayonnaiss dressing
Pour ovsr each portion three table
7Poonfuls CT French dressing, K
ahich hss been added a pinch o1
curry powder. This il AT inexpen
sive end especially good fruit salad
Prepare The PRIME kitchen exact.
ss you would the apple variety. onl,
substitute halved, pitted prunes fo
New-York tribune., 1922-02-26

ghettti or nlscaroni are excellent to
mix with the vegetables.
Tho Market Basket
Supplies for the week will include
at Tho butchers, one and one-ouarter
New-York tribune., 1922-02-26

them. Simmer twenty five minutes in
one-third cupful Of boiling water
with onc-quarter teaspoonful salt.
Melt the butter in q smooth sauce-
pan, add the flour and gradually
the milk, heated in the double boiler.
Stir till smooth, and boil two
minutes. Strain into this the water
in which the mushrooms we're
boiled, and the mushroom caps
chopped very fine. Just before
serving add the cream and season
to tasto
Mushroom and Chicken Soup
Quarter cupful flour, salt and pep
per to taste, 2 tablespoonfuls sherry.
4 cupful cream, 8 medium sized
mushrooms, 2 cupfuls milk, 2 cup
fuls white stock Chicken or veaN
u cupful butter.
Wash, peel and chop mushrooms
and simmer for twenty minutes
with the combined milk and stock
in the doub.e-boiler. Rub through
sieve. Melt tho butter and -four.
add tho strained mushrooms and
milx. Stl, until smooth. Boil two
minutes. Just before serving add
the cream and vino.
Mushrooms a la Creme
Bread \ cupfrl ~r.+.x
Butter pr
~ small mush- cheese (not bot
.ooms tled)
Y cupful butter Salt and paprika
Wash and peel the mushrooms.
remove stems and cut off tough
parts Of the latter. Saute in but
ter In frying pan eight or ten
minutes with q little salt. Toast
rounds Of bread, butter we'll and put
over each piece as much hot cream
40 1t will take up. Place four littlo
muahrooms On zach round, sprinkle
with grated cheese anG yaAas IA .
New-York tribune., 1922-02-26

Tuesday
BREAKFAST
Fruit Cocktails
Fssh Cakes Chill Sascs
Euttered Toast Coffee
LUNCHEON
Lima Bsan Loaf Rolls Csier,
Canned Fruit Peanut RutteY
Cookies
DINNER
Celery Canapes
Veal Croquette with Green Peas
Ma1hcd Potatoes Peach Salad with
French Curry Dressing
Caramel Nus MOUSSE
New-York tribune., 1922-02-26

cut in halves and pernoiled for eight
minutes IN salted watsr. Cover The
tops when filied with buttered
crumbs and bake FOR fifteen minutes
in a hot oven. Left over rice, spa
New-York tribune., 1922-02-26

" THETBER one observes Lent
from Religious scruplea or
MT, # may be a pleasant re-
New-York tribune., 1922-02-26

| top, Dot with bits Of butter. Brown
quickly In & hot oven.
New-York tribune., 1922-02-26

Thursday
BREAKFAST
Baked Stuffed Apples
Cooked Cereal French Toast
Syrup Coffee
LUNCHEON
Washington Chov-der
Bread Sticks
Fruit Salad Honey Cream Dressing
DINNER
Celery Bouillon
EYsiYed Lamb Brown Gravy
Drowned Potatoes Creamed Onions
Tomato Jelly Salad
Gingerbread, Maple Cream Sauce
New-York tribune., 1922-02-26

any one 70 give up meat fo, g..
weeks. y"
New-York tribune., 1922-02-26

Wedncsaay
(Ash Wednesday,
BREAKFAST
Craps and Orange Jnlca
Vegetable Omelet
Ecminy Crumpets CoGas
LUNCHEON
Curried Caulifower with Cheese
Rye Bread
Fruit .alnbrosia
DINNEE
Cream OF Tomato Sorp
individual Mushroom Pies
Green Peas and Carrots French 8rea,
Celery Prune KuCkon With Cream
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-20
GOVERNOR MILLER BARS
ARM0RIES FOR BOXING
says Fundamental Purpos. Of Guard
Is to Train Soldiers, Not Boxers

Albany. Jan. 20.-"There is a seri-
ous question In my mind whether bcx-
ing is not more harmful than beueficial
to the National Guard" says Governor
Miller, who will stand squarely behind
the state Athletic Commission in what
ever II should rule regarding boxing in
State armories.
I'm considering this matter it should
be borne in mind that the fundamental
purpose Of the Guard is to train sol
diers, not boxers. for the State.
The regulation Of the sport of box :
ing continued Governor Miller
has been entrusted to a commission in
which have perfect confidence.
am standing BY what they do"
The State Athletic Commission, "a
which the Governor referred, has il.
sued an order that it will not coun
tenance any more licenses to boxing
clubs, thus precluding the use OF ar.
mories for fights.
The Governor intimated that openina
the armories for professional bout,
would tend TO bring into the Nationn
Guard class of recruits who do no
intend to be soldiers.
ut is a question of whether sucl
step would benefit the Natiopa
Guard. The armories are first of nj
for the benefit Of the National Guard. ;
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-20
ART LOOM TIES
FOR CAGE LEAD
"Liz" PoweIIs Playing a Big
Factor in Victory Over
Fleisher
KAYOULA PLAYS CATHEDRAL

The Art Loom team Of tho Philadcl-
phia Manufacturers Basketball League
crawled up on even terms with Ameri-
can Railway Express for first place by
defeating the FlciShcr Yarners last eve
ming at Yonah Hall, AZ to 30. Tho
feature Of the game was the playing
of "Liz" Powell. the former German
town Eastern Lacquer.
Powell was responsible for six of his
teams field goals. and his passing and
general floor work were big factor Of
Art Looms play. The score was tied
on many ocasions, and ut one time In
the second half the totals were tied at
81. but three goals-two by Wood and
one by Wilson-put the result beyond
doubt.
In the other contest NJ. j. Dough-
erty continued its fast work by trim
ming Pittsburgh Plate Glass 40 to 20.
All the Dousherty players were In
shooting form, Weller and O'Hara' each
making six goals and Tansey four.
Alpha Keeps Up Fast Wcrls
Larry Somers' Alpha quintet kent up
It's fast work in the American League
by scoring n close "a to 81 victory over
Twentieth Century; The work of Daily
and Rawcliffe stood out prominently for
Twentieth Century.
/ In tho other came American Inde.
pcndents gained the first victory of the
second half nt the expense Of Holy
! Name 81 20 ~. Fishers five feli
goals were II dig factor in the victory
Of the independents.
The benefit games for Nanny Davis
down were played AZ New Auditorium
Hall. when his former teammates, the
South phil'y Hebrews and Franklin
! Printing came together. The Sphas
won. and in the other contest Passon.
! Gottlcb & Black scored an easy vic
tory over Central Y. NJ. ii. 4.
Cathedral Easy Winner
Danny McEichol's Cathedral five
had an easy time Of it with immaculate
Conception at the formers hall at
Thirteenth and Spring Garden streets.
The score was sc to 81. and the play =
ing of McEichol was the best of the
season.
The former Penn captain played at
forward and had little trouble in scor.
ing five field goals and half dozen
fouls. Heisler, with three field tosses,
was the only immaculate player to
show any form, and he Gagged three of
| his teams four baskets.
Cathedral has one OF the hardest
games Of the season on hand for to
night, when the team plays at st. An
thongs Hall Mt Twenty third and
/ Carpenter streets, against Kayoula
The latter will have lineup composed
exclusively Of former Eastern Leaguers
and one OF the best games Of the season
Is anticipated.