davidaulloa/AmericanStories huggingface dataset:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1925-05-14
ROOMS FOR RENT

COLLEGE Ave.-Home for gentleman
with private family; near bath; front
drive garage. Ran. 1928.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1925-05-14

GROCERY and meat market: dandy 10
cation doing s400 per week. Price
81 $50. or will invoice stock This Is a
real bargain. Phone Ran 6SS9.
RESTAURANT. well established will ex-
change for equity in rentals or room
ing house. A. 4. BARNES 401 Lombard
Bldg Lin 6095.
BOOMING house II rooms. all rented :
A. BARNES SALES SERVICE. 4ot Lom
bard Bldg. Lin. GOO
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Reliable Fruit Cake

/ pound good butter.
1 pound powdered sugar.
10 eggs.
/ pound flour.
/ pound seedless raisins.
/ pound seeded raisins.
q pound currants.
II pound shredded citron.
II pound orange peel.
u pound black walnut meats.
Is pound blanched almonds.
i small bottle cherries.
4 large slices Of canned pineapple
cut in cubes.
1 teaspoon ground cloves.
2 teaspoons ground alspice.
2 teaspoons ground cinnamon.
/ teaspoon ground nutmeg.
1 teaspoon each Of lemon anO
vanilla extract.
i gin Of brandy or good wine.
Cream, butter, and sugar; add
eggs two at a time, beating well
each time: add extracts, cherries
pineapple, and spices, previously
dissolved In the wine; then the
sifted flour; then add the fruit and
nuts, which have been well lowered
This will make two cakes, which
should be baked in g moderate oven
two hours.
MRS. l. ". LUBER,
400 Prince Georges Street, Laurel,
Nh
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Apple Desserts
Crisp Apple ScaIIop.

Pare, core, and slice eight apples.
Place in a CREASED casserole and
cover with mixture OF one-half
cupfuI of water, one-half teaspoon
full of cinnamon, one-fourth tea
spoonful of nutmeg, and one tea
spoonful of lemon. Meanwhile work
together with the Gnger-tips, until
crunb-Iike In consistency, one cup
full of sugar, three-fourths cupful
of flour. and one-Eialf cupful Of
butter. Spread over the top Of the
apples and bake uncovered in n
medium of 400 degrees F. for thirty
minutes. Serve with cream, plain
or whipped.
Apple COrn-Meal Pudding.
Place three and one-half cupfuls
Of boiling water in the top Of n
double boiler. Gradually add, while
stirring constantly, one cupfuI of
corn-meal. Stir until well blended
then add one teaspoonful of salt
and two and one-half cupfuls Of
apples, which have been pared,
cored, and cut in eighths. Cover,
and cook two and one-half hours.
Serve with maple strip or molasses
and thin cream.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Pies That Are Pies
Here Are Two New Pastry Re,
cipes That Have Just Been
Endorsed by Good House.
keeping Institute.

For Prune Whip Pie line a pie
plate with pastry and bake at
800 degrees F. for twelve minutes.
Meanwhile. prepare the filling in
the following manner: Soak one
pound Of prunes overnight in suf-
ficient water to cover. then sim
mer until the prunes are soft and
the liquid has practically cooked
away. Pit the prunes and cut up
in small pieces then add three
fourths cupful of sugar and three
fourths cupful of chopped walnut
meats. Last, fold in the white of
TWO eggs beaten until stiff, and
r0ur the mixture into the pastry
shell. Bake at 375 degrees r. for
twenty minutes. Remove from the
oven. and when cold. garnish the
top with one cupful of cream whip
ped until stiff.
Heavenly Pie will be sure to
please, it is so refreshing and
tempting. Line a pie plate with
pastry ana bake at 500 degrees r
for twelve minutes. Meanwhile
mash two ripe bananas through a
potato-ricer, and add one cupful
Of granulated sugar, one-eighth tea
spoonful of salt, and two unbeaten
egg-whit' s. Beat all together with
an egg-bea -er until stiff and frothy
like egg-whites. Add one-eighth tea.
spoonfc! Of almond extract and fill
the pie well with this mixture
Remove. chill thoroughly and tor
with one half pint of cream whip
ped stiff, to which one.half tea
spoon. u! OF vanilla has been added
Dot the surface of the whipped
cream with cubes of currant jelly
and sprinkle with one-fourth cup
full of chopped nuts.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Butter Scotch Dreams

~ cups flour
5 teaspoonfIlls baking powder.
q teaspoonfuls salt.
1-3 cup shortening
2-3 cup milk
1 cup brown sugar
n cup butter
Mix ana sift flour. baking powder
and salt. Cut In shortening with
knife. Add milk gradually to make
q soft dough. Roll out on slightly
Toured board to make oblOng piece.
Cream together brown sugar and
butter and spread one-half Of mix
ture on dough. Roll like jelly
roll and slice in Y inch slices from
end with sharp knife. Spread re-
naming brown sugar mixture in
bottom OF large shallow creased
pan. Place biscuits In pan. Bake
in moderate oven 15 to 20 minutes
or until brown. Serve hot. Makes
10 to IL butter scotch dreams.
NIRS) MAY +. CROWN.
1922 WiscOnsinue avenue northwest.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

of two white onions, brown a few
minutes, and add one-half chopped
apple, one cupful of raw, washed
rice, two cupfuls of consomme, one
half cupful of strained tomato juice,
one teaspoonful Of pepper. Then
add the turkey, mix well, put in
covered casserole In q 4O0-dgree
r. oven, and bake for fortyfive
minutes. Remove and add to the
hot mixture two beaten egg-yolks
and two tablespoonfuls Of grated
Parmesan cheese. Mix lightly, put
all in a CREASED mold, ndysteam for
twenty-five minutes. "a Unmold and
serve hot with. reheated gravy.
Turkey Indienne
Cut the tops from six long, crusty
French rolls and hollow them out
Brush with melted butter and brown
in the oven. Cut the turkey. from
the frame. Cut an onion IN thin
slices and brown in one teaspoCnful
Of melted butter and one teaspoon.
full OF turkey fat. Slice one apple.
add to it the onion. and cook gently
for about ten minutes. Heat one
half cupfuI of giblet gravy and one
half cupful of water. Then thicken
with one teaspoonful of curry pow
der one-haf teaspoonful OF salt. a
dash of pepper and cayenne. one
egg volk, one tablespoonful OF cream,
one teaspoonfuI OF lemon juice, and
one teaspoonful of parsley all mixed
together. Add this to the broth.
mix lightly and when bubbling turn
in the onion, apple and turkey. Heat
thoroughly and then pour into the
roll cups which have been kept hot
Sweet picked beets make an excel
lent accompaniment to serve with
this dish.
Turkey Country Style
Trim off all the meat left from
the turkey, leaving In as large
pieces as possible. Put the bone
and skin In saucepan, add one
carrot cut in quarters, two mediun'-
sized peeled potatoes and twelve
small white onions Add two quarts
of water, what was left of the
stufnng and gravy, and cook. well
covered for about an hour. Strain
the broth off, leaving the vegeta-
bles. Thicken the broth with two
tablespoonfuls of butter rubbed to-
gether. When the thickened broth
comes to a boil, add the onions, the
turkey, and the potatoes cut in
small pieces. Season with one and
one-half teaspoonfuls OF salt. one.
half teaspoonfuI OF celery salt, one
eighth teaspoonfu1 OF pepper, ana
speck OF cayenne, and pour into
deep dish. Add one teaspoonful OF
chopped parsley and celery and
serve. This dish will use the last
of the turkey and will make a
luncheon or supper main dish.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

WHO could hope ever to improve
w on the old-fashioned way OF
cooking turkey, stuffed with de
lectable filling favored by a know
ing hand, and set upon the table
Drowned and juicy? We can only
vary it with the stuffing. though
we naturally use the old standby
Of bread enriched with butter aud
seasoned with thyme or sage and
salt and pepper.
A change from this, and a de-
lfcious forcemeat, is made by talk
ing one-half OF the liver and glib
let's minced. two hearts OF white
onion mixed very fine, two table
spoonfuls chopped parsley, one-half
cupful of seasoned sausage meal
and two egg-yolks well beaten.
Add crumbled white bread, season
ing it all with salt and pepper.
Stuff the turkey loosely with this
and the steam of the roasting tur,
key will be sufficient moisture for
the dressing. II you do not care
for the flavor of onions, they can
be omitted, but rub the bowl in
which the forcemeat is made with
Glove Of garlic, being very care
ful not to leave any in the dish.
One needs only the mere sugges-
ton Of this flavor. But the day
after is-when we look for some
thing new in turkey made-Overs,
and here are some that are well
worth the little trouble they take:
Turkey Cream
Cut the breast and the second
joint in several good-sized pieces.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

In the bottom of a glass casserole
or baking dish put layer of cold
stuffing and arrange the pieces Of
turkey on this Make rich sauce,
using two tablespoonfuls OF butter
and two tablespoonfuls of flour
rubbed together, and slowly add
one and one-half cupfuls of colo
milk to make q thick sause. Beat
the yolks Of three eggs, add the
milk mixture and one teaspoonful
of salt Pour this rich, yellow
sauce over the turkey, cover with
one pound of chopped sauted mush-
rooms to which have been added.
one-fourth cupful of bread crumbs.
two tablespoonfuls of butter, and
one teaspoonful OF salt. Bake in
a 500 deg f. oven for twelve
minutes.
Creole Turkey
Make q sauce as follows: Slice
very fine one medium-sized white
onion and two green peppers. Heat
thoroughly in a frying pan with
one tablespoonful of butter, and
brown Tor five minutes. Add one
can Of tomato soup and one table
spoonful OF flour. Season this
With tablespoonful 0dCH Oh sugar
and salt. When this Is all blended
together, add six small mushrooms
sliced, one-half teaspoonful of chop
ped parsley, and one-half teaspoon
full of chopped chives. Slice the
turkey as evenly and as attractively
as possible. Place a row Of slices
overlapping each other in a flat
baking dish, moisten with a little
melted butter and heat thoroughly.
On a platter put a sauceboat and
fill with Creole sauce. Arrange the
turkey slices around the sauce-boat.
garnishing with celery leaves and
niInenfn Sfrina
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Goldfish Outlets.
fIaked fish.

Gorton's flaked fish.
Butter, milk, flour and cream.
Salt and pepper.
Chopped parsley.
Melt two tablespoonful Of butter
and stir in two tablespoons flour,
one-quarter teaspoon salt and one
eighth teaspoon pepper. Stir in
gradually one cup of milk am one
half cup cream until a thick white
sauce is formed Add one can Cor
tons faxed fish, mix well and cool.
Shape into outlets, roll in the
crumbs, dip in beaten eggs slightly
diluted with wafer, then N crumbs
again. Bake in creased pan until
brown. Serve with peas and cream
SnUce
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Not by Chance -
does This Rich Loaf grace
the counuy's finest tables

are used daily in their own
kitchens.
And they know with what
scrupulous care each loaf is
baked-how it is tested daily
for richness, grain and flavor by
City Baking Institute.
TRY this fine satisfying bread
that the best Washington host
esses have selected for their
guests. Delivered fresh twice
every day. Order a loaf OF
Rice's from your grocer today.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Pumpkin Pie

One and one-half cups cooked
pumpkin,
One cup brown sugar,
One-ha1f teaspoonful salt,
One teaspoonful ginger,
One teaspoonful cinnamon.
Two eggs well beaten,
One tablespoonful butter,
Two and one-quarter cups of milk,
Pastry. .
Canned pumpkin may be used. Is
you prefer fresh pumpkin, choose
one OF rich color with q firm tex
ture, slice and peel, removing the
seeds and the sp0ngy center. Cut
into small pieces, simmer slowly IN
an iron kettle, using just enough
water to keep the pumpkin from
burning. Cook until 1t is tender and
dry. Press through colander.
Mix the spices, sugar and SAT-,
add the pumpkin, eggs well beaten,
and the butter, which has been melt.
ed; gradually stir in the milk; mix
thoroughly; turn into plate lined
with pastry; bake slowly.
ALICE Nj. GOODMAN,
619 G street southwest.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

In WASHINGTON where the fine
art of hospitality. is practised
daily-and even the smallest de-
tails of entertaining have a high
Importance - the bread each
skillful hostess serves is chosen
with expert care.
One particular loaf is seen
more and more on their distin-
guished tables.
And not by chance.
Washington's capable host
esses know every ingredient that
goes into Rice's unusual loaf
the same rich ingredients that
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

The Day After
Thanksgiving Is
When We Look for
Something New in
the Way of Turkey
Made-0vers from
the Delicious Meat
That Is Still Unused
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30

Turkey Rolls
Pick off all the small pieces OF
meat, saving the large pieces for
other services. Dice them very
small, until you have two cupfuls.
Cut about the same size one-half
cupful Of tongue and one-half cup
full of lean, cooked ham. Melt two
tablespoonfuls of fat, blend in two
and one-half tablespoonfuls of flour,
and add one-half cupful of milk.
Season with one-han teaspoonful Of
salt, one-eighth teaspoonful each of
pepper and nutmeg, and dash
of cayenne. Cook in a double
boiler until smooth and thick. Add
the meat mixture and cook fifteen
minutes longer. Then add two egg
yolks, three tablespoonfuls of bread
crumbs. and one tablespoonful Of
vinegar. Heat well for five min
utes, pour into dish, and let
cool. Shape into croquettes, roll in
beaten egg, then in fine bread
crumbs. Fry until brown in deep
fat heated to $50 degrees Fahren-
heit. Serve with sauce made as
follows:
Tomato Sauce
tablespoonfuls butter.
/ minced green pepper.
cupfuI strained tomato juice.
u fourth teaspoonful salt.
Il teaspoonful pepper.
y teaspoonful sugar.
Cook in a double boiler for ten
minutes, then thicken with one
tablespoonful of flour which has
been blended until smooth in one
tablespoonful OF water.
Turkey Bombay
Cut the meat from the turkey in
one-half-inch pieces. Heat a table
spoonful of butter, add a minced
green pepper and the minced hearts
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
New Luncheon
Dishes

- 4A01AAO
Two Delicious Items to Add to
Your Tea and Luncheon Menus
for the Coming Season
of Festivity.
SavOry Oysters
2 sausages.
III cupfuls milk.
1k teaspoonful salt
"a oysters.
III teaspoonfuls flour.
IL teaspoonful pepper.
Split the sausages from end to end
and flatten them out so they VIII!
not curl. Then cut them in cubes
and saute until the Sausages are
done. Then add the flour, salt and
pepper, together with the milk.
while stirring constantly. Then add
the oysters, and heat thoroughly
until the edges of the oysters be-
gin to curl Pour at once over
cubes Of toasted bread.
Salad Antilles
/ large alligator pear.
IL cupful chopped olives.
i tablespoonful olive oil.
Is teaspoonful salt.
] large pimientO.
II cupful chopped pecan meats.
tablespoonfuls vinegar.
Dash paprika.
Mayonnaise.
Remove skin and seed from pear
and cut in small cubes. Chop the
pimiento fine, and reserve one
tablespoonful for garnishing. Place
the pear, pimiento, nuts, and olives
in a bowl Make French dressing
of the oil, vinegar, salt and paprika
Pour over the salad and let stand
in the refrigerator for one hour be
fore serving. Serve on lettuce and
top with a little mayonnaise and
garnish with the tablespoonful OF
chopped pimiento.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Potato Buns

cake Fleischman's yeast
/ tablespoon Of sugar.
/ cup sweet milk, scalded and
cooled.
u cup mashed potatoes. !.
2 cups sifted flour.
Stir well, let rise about one-half
hour; add " cup lard or butter, I
cup of sugar and / egg creamed,
and 215 cups sifted. flour, or
enough to make dough that can be
handled. Cover, let rise two hours
or until dough is double in size.
Form into buns, place in creased
pans and let rise about 1 n hours.
When light, bake 20 minutes.
MRS. MINNIE BYRNE.
n. /. Fairfax, Va.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Goldfish Hash.
Gorton's faxed fish
Boiled potatoes.
Onion ht1ffa4 and am~

Onion, butter and egg. Il
Mix the contents OF one can Of
Gorton's faxed fish with an equal
quantity OF finely chopped boiled po-
tato and an onion chopped fine.
Add an egg, well beaten and a
tablespoon melted butter. Form
into q large cake and brown both
sides In Il frying pan. The use of
pork fat adds to the flavor. Serve
Immediately on heated platter,
garnished with parsley or crisp
watercress. Poached eggs served
with this recipe make a very ap.
petizing addition.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Recipes Certified by
Good Housekeeping Institute
Chicken SOufle

& Pound the white meat Of q boiled
chicken about 3 Ozs.l as fine as
possible, and mix with 1t half n
pint OF milk, three well-beaten eggs,
a little bruised onion, pepper, salt,
a trifle OF cayenne and mace. Put
the whole into well-buttered
mould, tie it down with cloth,
steam 1t like an ordinary custar.i
pudding. 1t should be kept quite
upright, and when turned out on
the dish pour some well-seasoned
brown gravy around. Button
mushrooms or minced truffles can
be added In mixing the pudding.
MRS. ALICE FRAZIER,
2526 18th st. N. w
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-11-30
Winning Recipes and Menus

The Washington Times will pay ONE DOLLAR for each
Recipe published and at the end Of each month will award
Prize of FIVE DOLLARS EACH for the best Recipe and
Menu published during that month Send in your favotes
THIS WEEKS WINNERS.
Evening star., 1925-05-29
BERLENBACH INTENDS
TO KNOCKOUT M'TIGUE

NEW YORK, May 29 CP).-Mike Nc
Tigue will go into the ring at the
Yankee Stadium at 10 o'clock tonight
TO defend his world light-heavyweight
crown against Paul Berlenbach, knock
out king.
Berlenbach is a favorite with many,
but assurances by the champion that
he is in excellent trim and that his
right hand is working to order have
given some fans different view of the
battle These figure McTigue will out
& smart the challenger after Paul has
punched himself out. McTigue has
been much criticized since he won the
title for purely defensive tactics in
po-decision fights, There will be de-
cision tonight.
Rerlenbach is confident of winning
by a knockout and intends to draw
McTfgue from his defensive shell and
force him to swap blows during the
Is rounds.
Tony Marullo, New Orleans, light
heavyweight, will find himself busy
in the 10-round semi-final handling
Jack Delaney, Bridgeport battler, who
is a challenger for the title which Nc
Tigue is defending.
Jimmy Slattery of Buffalo light
heavyweight, stacks up against Jack
Burke, Pittsburgh veteran, in a six
round preliminary.
The Judges gave frankie Genaro
American fiyweight king, a verdict
over Harold Smith, Chicago bantam
in a 10-round go at Brooklyn last
night.
Evening star., 1925-05-29

Ruben reiterated previous denials
that Nurmi made large sums of money
for running in this country, stating
the Finn received only 81 a day as
expenses. Profits made by clubs at
which Nurmi appeared, he said, prob
ably will average about SO 600.
A crowd of several hundred persons
were at the pier yesterday to wish
Nurmi bon voyage. One was Willie
Ritola, Nurmi's track rival
What might have been a serious
accident to the famous runner was
averted when a fellow passenger on
the steamship Stockholm grasped
Nurmi's arm as he tripped over a
ca BILE on the deck and nearly fell into
the Hudson River. The crowd cheered
as Nurmi regained his footing and
the runner doffed his cap and smiled.
After visiting his mother and sisters
at Abo, Nurmi, it was learned, will go
to Helsingfors to work as me-
chanical craftsman at q salary of
$500 marks. or about s62.50 a month.
Before sailing Nurmi, through an
interpreter. said he hoped to return
to the United States next January
but If he does not, to return in 1927.
Evening star., 1925-05-29

ilC vas iSioASu III tiiN
DIR. Chase had made a camp be.
side a tributary of the Yukon River
1t was late Fall and rather cold, SO
he rolled up in big coonskin robe
Just as he was going to sleep he
heard a blowing sound a short dis
tance away. He became wide awake
and listened. Now he heard a low
growl. 1t came from directly behind
him. A moment later he felt a heavy
poke on the shoulder. He says:
when that bear pressed his nose
against my shoulder. believe me,
thought 1t was all off, and a cold
clammy perspiration soon covered
my entire body. BY this time I was
simply paralyzed with fear and
could not have made a move had my
life depended upon it. Had the ami
NAL been In front of me where
could have seen it, perhaps it would
have made a difference, but to feel
that bear pressing his nose against
me from behind was quite enough to
try the nerve of any man. My heart
was not in my mouth, but the un-
mistakable sound of it's pulsation
was in my ears, and my breathing
sounded to me like the noise pro-
duced by one of those old-time black,
smith bellows.
'I guess that old bears sense OF
hearing was not quite as acute as
mine about that time. At any rate
he was not scared away by the
noise and just kept nosing around
my shoulder, using a little more
Evening star., 1925-05-29
STRIBLING EN- ROUTE
HERE FOR RING BOUT

Young Stribling is en- route for
Washington for his 10-round boxing
exhibition with Jack Stone, to be held
at the Washington Auditorium the
night of June a, unless legal difficult
ties prevent. Stribling defeated
Chief Metoquah of Hutchinson, Kans.,
last Monday night. Prior to this bout
he had decisively defeated Hughie
Walker, the Iron Man" Of the heavy
weight division.
Jack Stone, Stribling's prospective
opponent here, is training daily in
Stillman's gym, New York, for the
engagement. Stone is a boxer Of the
rushing aggressive type and is said
to be a great audience pleaser.
Many Washingtonians who never
have witnessed a boxing exhibition
are expected to take advantage of
the chance to see Stribling, one Of the
most colorful youngsters in the game
today.
The famous MA" and PA" Strib.
ling are due to be right at the ring.
side at the Auditorium to advise the
support of the family during the
bout. ma" Stribling has made quite
an impression on fans wherever her
son has aDDeared.
Evening star., 1925-05-29
ID. C. Linksmen Do Well.

LONG BEACH, n. Y, May 90
Washington's representatives in the
second days qualification round for ad-
mission to the national open champion
ship at Worcester next week covered
themselves with glory at the Lido
Country Club yesterday.
Two of the District representatives,
j. l.. Crabbe of the Congressional Club
and Robert Barnett Of Chevy Cha Sc,
finished well inside the limits with IT'S,
while a former Washingtonian, Leo
Diegel, was up among the leaders
with IA.
Leo went out in 3s after missing
holable puts on. the fifth, sixth. eighth
and ninth holes. After that his drive
went back on him, and although he
succeeded in sticking close to par, it
was only through remarkable re-
coveries and good putting. His card
5n 2nt :: .::::: : ? ! I ! : ! : ! g tE33ssL74
Barrett went out in 3S, losing
strokes on the long fourth and the
ninth, but was even As coming home
until the seventeenth hole, where he
, annexed a and then finished with
a 5. The Chevy Chase professional
played his entire round when the
wind was blowing fairly strong, max
ing the course at least three strokes
harder than 1t was in the morning
His card:
Out . 5 3 5-3S
In ,... 5 Q 5-39-77
Crabbe would have equaled Diegels
"A except for a series of mishaps
which started at the fourth hole and
did not end until he had played two
more. He was in trouble at the fourth
and took 6, got into a trap at the
fifth and took a 5 and then mount
ed up another at the sixth. His
card:
Ont 3 40
In . 4 2 4 5-37-77
Freddie Mcleod, who was troubled
Iy a recently vaccinated arm, has
been paired with Walter Hagen for
the final round today. Dan Horgan,
another Washingtonian. was among
those to survive for the final trials.
He and Mcleod played Wednesday.