davidaulloa/AmericanStories huggingface dataset:
Seward daily gateway., 1929-05-22
L-E G AL NJ TICE
IN THE UNITED STATES LAND OFFICE FOR THE JUNEAU LAND DISTRICT
 AT ANCH0RAGE ALASKA

IN THE UNITED STATES LAND OFFICE FOR THE JUNEAU LAND DISTRICT
 AT ANCHORAGE. ALASKA Iu the matter of the Application of CAR LISLE PACKING COMPANY, a corpora ton, for Patent under Sections 23G6 and 2307 Revised Statutes to g tract of land as Ia soldiers additional homestead embraced in U. S. Official Survey No 17O3. SERIAL NO. O6612. NOTICE OF APPLICA- TON FOR PATENT.
 NOTICE IS HEREBY GIVEN That the CARLISLE PACKING COPANY, a cor pOration organized under the laws of the State of Washington, has filed application Serial No. O6612 for a patent, under and by virtue of sections numbers 23O6 and 2sO7 Revised Statutes of the United States, as assignee of Fen s. Hidreth, for a tract of land embraced In U s. Official Survey No. 1703, situate on the east shore of Nush- agak Bay, south of and adjoining U. s. Amended Survey No. 769, in latitude 5S deg As min. % sec NJ and longitude 1858 deg. 31 min. S6 sec. w., Territory of Alaska. and particularly described as follows. to-wit:
 Beginning at corner No I. whence
 U s. L. M. R. c. M bears s. 65 deg
 corner No R. c. M. Survey bears
 s. 62 deg O9 min. 15 sec. E., 23.21
 chains distant; thence ". 5.O4 chains to
 corner No. M c. on the shore of
 Nushagak Bay: thence by meanders a. long the shore of Nushagak Bay as
 follows:
 OD N. 37 deg. B min. w, 4.so chains
 (2) N. s9 deg. 20 min. w. S.41 chains
 to corner No. M. C.; thence E. 1922
 chains to corner No. 4; thence s. 6.51
 chains to corner No. 1, the place of
 beginning, containing an area of 4.94
 acres" :"
 Any and all persons claiming adversely any of the above described land should file their adverse claims with the Register of the United States Land Office. at Anchor age, Alaska, within the period of publica- ton thirty days thereafter, or they win be barred by the provisions of the statute.
 J.. LindIey Green. Register First Publication May 20, 1929. Last Publication August 10, 1929.
Seward daily gateway., 1929-05-22
EVANS DUE AT 9P. M.

The s. $. Admiral Evans, of the Pacific Steamship company, is ex- pected to arrive in port at o'- clock this evening, according to the local office.
Seward daily gateway., 1929-05-22

Seattle Brick Ice Cream; Strawberry chocolate; New York. Pints and quarts. The Candy Cottage.
Seward daily gateway., 1929-05-22

Ralph Mitchell, formerly in charge of the Grundler (Mc Carty) signal corps station, is now a member of the local force.
Seward daily gateway., 1929-05-22
EARL PASSES

EPSOM, Eng, May q, (P)-The Earl of Roseberry died at his home after brief illness.
Seward daily gateway., 1929-05-22
AMERICAN LEAGUE

Detroit 2; Cleveland 1; B innings St. Louis '; Chicago l.
 NATIONAL LEAGUE Chicago 8; Pittsburgh 6. St. Louis 12; Cincinnati l.
 PACIFIC COAST LEAGUE Hollywood II; Sacramento 5. Los Angeles g; Portland 5. Missions IT; Oakland 6. Seattle 6; San Francisco 5.
Seward daily gateway., 1929-05-22

Mrs. William Abbott departed to- day for Anchorage where a few days will be spent visiting friends.
Seward daily gateway., 1929-05-22

Sourdough Bill rises up to remark that it sometimes takes lot of fiction to explain the truth.
Seward daily gateway., 1929-05-22

General Tailoring an0 Hats Blocked for Ladies and Gentlemen. Phone Adams 91. Peyser's Tailor Shop.
Seward daily gateway., 1929-05-22

The 7:3O a. m. passenger train for the Interior left Seward to- day on time.
Seward daily gateway., 1929-05-22

Merchants lunch from 12 to ? o'clock at the Union Cafe for soc.
Seward daily gateway., 1929-05-22

The whaling boats, Patterson and Westport, arrived in port to- day enroute to Port Hebron.
Seward daily gateway., 1929-05-22

HAND PAINTED ALASKA PIC- AT SYLVIA'S.
The Washington times., 1929-04-30
.T|T|NATED TASTE BUDSMAKE
FIRST BITE KEY TO SUCCESS

Since genuine pleasure in eating meal is often inspired
by the first food and favor that reach the palate
important that the first be selected with discretion
composed with nicely and served attractvely
The Washington times., 1929-04-30

catessen ham. Then roll each slice
tightly and serve. This same dish
makes an individual service by plac.
ing two rolls on lettuce.
For tomato, sandwich hors d'oeuvres
to be served as an individual first
course, moisten six tablespoonful of
deviled ham or minced chicken with
two tablespoonfuls of mayonnaise
and one-eighth teaspoonful of finely
minced onion or chives. Cut three
large, firm tomatoes into one-fourth
inch slices and spread the ham or
chicken mixture between every two
slices. Serve on individual small
plates garnished with parsley. The
filling is enough for six sandwiches.
Chilled Eggs
For "egg baskets" hard-cook the
desired number of eggs. Shell and
chill them. Then cut them in halves
lengthwise and remove the yolks.
Slightly moisten the yolks with
mayonnaise or cream and mould
into balls the size of cranberries.
Roll some of these balls in paprika,
some in finely minced parsley and
some In grated cheese. Heap four
or five of these in each. egg-white
basket and serve Narrow strips of
green pepper may be used for han
dies il time permits.
For cheese olives, select large
stuffed olives. Cut each olive in half
and put together with a ball of sea.
soned, moistened cream cheese.
The Washington times., 1929-04-30
Sour Cream Cakes Easy
To Make and Delicious

n cup butter
Pa cups -four
/ teaspoon baking powder.
u teaspoon salt
| teaspoon soda
tablespoons vinegar
Y cup evaporated milk diluted with
u cup waier
1 cup sugar
l egg
Grating OF / lemon rind
Let butter stand u hour at room
temperature ito soften. Sift flour
before measuring. Resift with bak-
ing powder. salt and soda twice.
Add vinegar to diluted exaporated
milk. Cream butter until plastic.
Add sugar gradually and cream
mixture thoroughly. Add slightly
beaten egg and beat vigorously
until smooth and fluffy. Add lem IN
rind. then flour and milk alternately
in 3 or portions beginning end
ending with flour. Beat II minute
after ingredients are all in. Pour
batter into round cake tins, oiled
and lined with paraffin paper. Bake
in moderate oven $3.50 degrees F.).
Yield: S-inch round layers.
The Washington times., 1929-04-30

Banana Ice Cream
Made This Way
Is Best

ours banana pulp tabout 8
bananasl.
ia cups sugar
"a cups evaporated milk.
cup orange juice.
Few grains salt.
Select full-ripe bananas, well
necked with brown spots. Re-
move peeling and outside fibrous
portions.
Press banana through coarse
sieve. Combine ingredients in
order given. Let stand in cold
place half hour before freezing.
Ur l tbsp. of lemon juice is added
to the ingredients given above
and the orange juice is increased
to / cup and sugar to IL cups,
another very excellent banana
dessert results).
The Washington times., 1929-04-30
CREAM SAUCES
APPET|Z|NG

These sauces are good over ice
cream:
Maple Pecan Sauce
tablespoonfuls butter
tablespoonfuls corn syrup
y cup sugar
II cup water
u cup evaporated milk
Y teaspoopful mapeiine
n cup pecans, chopped
Melt butter, add sugar, water and
syrup and boil to 232 degrees F. Re-
move from fire, add milk slowly,
then flavoring and nuts. Yield: /
cup sauce.
Date Sauce
z tablespoonfuls butter
liz cups eonfectioner's sugar
u cup evaporated milk
n teaspoonful vanilla
u cup chopped dates
Pinch salt.
Cream butter and beat in sugar
gradually. adding evaporated milk
as mixture gets stiff. Add vanilla,
dates and salt. II too stiff, add more
evaporated milk.
Serve as a filling, frosting or
sauce.
Sterling Sauce
q cup butter
la cups brown sugar
IN tabIespoonfuls evaporate ed milk
IL tabIespoonfuls non alcoholic sherry
Cream butter, add sugar gradually,
then the milk and flavoring slowly.
Yield: 6 servings.
Raisin Sauce
IL tablespoonfuls cornstsrch
II cup brown sugar
Ia cup granulated sugar
pint boiling water
y cup raisins
1 tablespoonful butter
Mix cornstarch and sugars well.
Add boiling water. Stirring con-
stantly, cook over a low flame until
clear. Add raisins, which have been
well washed and drained. and but
ter. Cook slowly minutes longer.
Serve hot or cold. Yield: servings.
Lemon Sauce
Il cup sugar
tablespoonful cornstarch
! cup boiling water
l tablespoonful butter
liz tablespoonful lemon Juice
Grated rind l lemon
Few grains salt
Few grains nutmeg
Mix sugar and cornstarch
thoroughly. Add boiling water grad
ually. stirring constantly. Boil 5
minutes. Remove from fire, add but
ter, lemon juice and rind, salt and
nutmeg. Yield: servings.
Chocolate Sauce
3 squares chocolate
u cup water
/ cup sugar
u cup white corn syrup
l cup evaporated milk
i teaspoonful vanilla
Melt chocolate over hot. water.
Add water slowly, stirring until
smooth. Add sugar and syrup. Boil
to 234 degrees F. very soft ball when
tested in cold water). Remove from
fire, add milk and vanilla. Yield:
212 cups.
The Washington times., 1929-04-30
Good Housekeeping
Institute Aids You

These household articles are
supervised by the information.
ally recognized Good House.
keeping Institute. which Is
conducted by Good HOusekeep.
ing Magazine.
In their fully equipped. mod
ern laboratories types Of house
hold devices are tested by q
corps Of scientifically trained
men and women.
Furthermore. new cookery
methods are constantly being
evolved to save steps, time and
labor to h0usekeepers.
All recipes are tested and
standardized and will always
work IL directions are carefully
followed.
Recipes printed on this page
serve six people unless other
wise specified.
The Washington times., 1929-04-30
ADVERTISEMENT
ALL SHOULD HAVE
PLENTY OF MILK
Bones and Teeth of Children
and Adults Need Milk in
the Diet

Two famous nutrition authori-
ties emphasize the need of the
human body for the calcium and
phosphorus found in milk. Chill
dren and expectant or nursing
mothers should have from three
quarters to one quart of milk a
day, according to these authorities.
and other adults should have from
three-quarters of a pint to a pint of
milk a day. These authorities point
out that too little calcium in tn
diet retards bone growth, cause
ricketts,, may result in bone deformi
ties, produces poor quality of teeth
and lowers vigor and vitality. Whole
milk also is rich in phosphorus.
Unfortunately there are many
people who do not like the taste o,
milk. For all such people, a de
licious milk drink should be made
One mother makes her children
eager for milk by giving it to them
In milk shakes. "They call one drink
4 chocolate froth," she says. 81 take
. level teaspoon of cocoa and 11a
teaspoons of sugar, mix in the bot.
tom OF a glass with q few drops OF
milk until it's smooth, add drop or
two Of vanilla favoring, fill the
glass with milk and shake it with
an ordinary tin shaker. The
youngsters are crazy about it," she
goes on to say. "They like it some
times without the chocolate, just the
vanilla and sugar"
Sugar is Natures ideal flavor.
Help make children drink milk,
says an eminent food scientist, "hy
adding chocolate and sugar" The
Sugar Institute.
The Washington times., 1929-04-30
FR|TTERS GOOD
At ANY MEAL

Fritters are equally acceptable at
any meal or at any part of the meal.
They may be served at breakfast
to take the place of griddle cakes.
At formal dinners they are fire.
quently used as entrees to accom-
pany the main course. At lunch
they may constitute the main dish
or he used simply as the dessert.
Try these recipes:
Banana Fritters
4 ripe bananas
2 tablespoonfuis powdered sugar
tablespoonful lemon juice.
Ia cups flour,
? tablespoonfuls baking powder.
4 teaspoonful salt
] tablespoonful sugar.
Ia cup evaporated milk diluted with
"a cup water,
/ egg, beaten.
Remove peelings and outside
fibrous portion from bananU and
chop the fruit. Add powdered sugar
and lemon juice. Sift flour. then
measure, Resift with other dry in
gradients. Combine the diluted milk
and egg and add quickly to dry in
gradients. Stir only until the flour
disappears. Add fruit and drop by
spoonfuls into deep hot fat. Fry to
golden brown. drain on absorbent
paper and roll in powdered sugar.
Serve hot. Yield; s servings.
Oyster Fritters
IL cups pastry flour,
teaspoonfuls baking powder.
\ teaspoonful salt.
/ egg,
Paprika,
tablespoonful evaporated milk d.
luted with
tabiespoonfuls oyster liquor,
] pint oysters,
Few drops onion Juice.
Sift flou.', then measure. Resift
with dry ingi edients. Beat eggs and
add diluted milk Combine liquid
and dry ingredients and stir until
flour just disappears. Drain oysters
and chop. S.Ason with onion juice
and paprika. Add oyste- to batter.
Drop by spoonfuls in hot fat having
a temperature of $50 degrees Fahren-
heit or hot enough to turn a one-inch
cube of bread golden color in so
seconds. About minutes are re-
.quired for frying. Yield: servings.
The Washington times., 1929-04-30
BRAN MUFFINS

tablespoons shortening
4 cup sugar
egg
l cup sour milk
1 cup all-bran
1 cup flour
y teaspoon soda
Y teaspoon salt -
l teaspoon baking powder
Cream shortening and sugar to-
gether, add the egg. Mix and sift
flour, soda, salt, and baking powder.
To the creamed mixture add the
all-bran. then the milk. alternately
with the sifted dry ingredients.
Pour into CREASED muffin tins and
bake in a moderate oven (370 de-
grees F. for 20 minutes. Yield:
8 large or 12 medium size muffins.
If sweet milk is used instead Of
sour milk omit the u teaspoon of
soda and use 3 teaspoons baking
powder. Raisins or dates may be
added to the muffins if desired.
The Washington times., 1929-04-30
Ham and Cheese

Ham rolls might also have been
included. In making these, blend
one small creamed cheese, six chop
ped stuffed olives, one teaspoonful of
prepared horseradish, two table,
spoonfuls of cream or top milk and
salt and pepper to taste. Spread
this mixture on II thin slices of deli.
The Washington times., 1929-04-30
SYRUP
USEFUL IN
DESERTS

There are few things more spring.
like-and certainly none sweeter@-
than a pitcher of golden syrup
from the mapletree; or fawn-coI-
ored sugar eggs; or tempting cakes
coated with maple icing.
Any maple-syrup. either freshly
made or bought In market. can be
boiled down to make delicious
cake Filings, sauce for ice-cream
and the like. There is knack
about the "sugaring off" and the
product may be preserved in vari-
Gus forms One of the best ways is
to boil 1t until a little dropped in
cold water forms a very soft ball,
cool for 5 minutes, then stir until
it thickens slightly and pour into
jars or glasses having tight.fitting
covers. This makes very soft,
creamy, fine grained sugar, deli
cious for cooking purposes.
Sugar In this form also can be
purchased. For harder, "grainy"
sugar, boil two minutes longer,
stirring vigorously and continue
the stirring until 1t is about to
harden. Scallop shells make pretty
moulds. or individual aluminium
moulds may be used. The cakes
meats.
Maple Charlotte
Fresh maple adds an incompar
able touch to a choice dessert. Fol-
maple charlotte beat one pint oi
rich milk in double boiler and
pour it slowly over the well-beateT
yolks of two eggs; return to the
double-bo and cook five minutes
Add one tablespoonful of granulated
gelatin which has soaked few
minutes in two tabIespoonfuls oi
cold milk and one-eighth of a tea
spoonful of salt.
Remove from the fire and add one
cupful of maple syrup. Let COO
and when beginning to set, add
one-half cupful of chopped, blanched
almonds or shredded cocoanut. one
half teaspoonful of almond extract
and fold in the stiffly beaten egg
whites. Turn into wet individual
moulds to stiffen. Serve with OF
without whipped cream. Serves six
Maple Layer Cake
To make maple layer cake, beat
until light the yolks of three eggs
Add one cupful of soft maple sugar
and one cupful of pastry flour
sifted with one-half teaspoonful OF
salt and one teaspoonful of baking
powder. Fold in last the whites OF
the eggs beaten very stiff
Mix quickly and bake for about
one-half hour in two creased and
fioured layer-cake pans in an oven
registering 800 degrees F. Put to-
gether with one cupful of cream
whipped and sweetened with one
quarter cupful of grated maple
sugar. Spread cream on tops too
or ice, if desired. with maple fon'
dant. Or merely sprinkle with
powdered sugar.
Maple Hern1its
For maple hermits. cream one
cupful of soft maple sugar with
two-thirds of a cupful of unsalted
shortening. Add two eggs well
beaten, one-quarter cupfuI of warm
water, three cupfuls of pastry
flour sifted with one-half teaspoon.
full of salt, one-quarter teaspoonful
of ground cloves, ,one-quarter tea.
spoonful of cinnamon, one tea.
spoonful of baking powder and one
half teaspoonful of vanilla. Beat
well and drop by teaspoonfuls on
a creased baking-sheet. Bake. at
400 degrees F. for about IL min
utes,
The Washington times., 1929-04-30
CORN FLAKE MACARooNS

egg whites
/ cup sugar
n teaspoon vanilla .-
1 cup coconut
cups corn flakes =
"A cup nut meats (chopped)
Beat the egg whites until stiff,
add the sugar gradually, then add
the vanilla, coconut, corn flakes, and
nut meats.
Drop by spoonfuls on a buttered
pan. and bake in a moderate oven
(4O0 degrees F.) until the macaroons
are a delicate brown.
The Washington times., 1929-04-30


There are appetizers and savories
that fill just this role. They are
the hors d'oeuvres of Continental
Europe, now so popular in Ameri-
can homes.
Whether the occasian is a for
NAL or an informal meal; whether
It is simple family affair, meal
to be eked out in some unsus-
pected fashion, a Sunday night
spread, or an after.theater snack,
hors d'oeuvres may, with all pro-
priety. be served. In them we
have a dainty bit at once eco
nomical as well as stimulating or
satisfying as the occasions and
the type may demand.
Make Portions Small
Hors d'oeuvres served as the
first course should be small in
portions, since their purpose Is to
whet, but not satisfy, the appetite.
Served in this way they replace the
fruit cocktail course and immedi.
ately precede the soup course, II
there is one; or they may precede
the main course, If no soup or fish
course is included.
In. the serving the maid places
a small plate on the service plate
at each cover Immediately after
the guests are seated. Then the
assorted hors d'oeuvres, which
have been carefully arranged with
an eye to color on a platter or
compartment dish, with serving sill.
yer in place, are passed in the
usual manner to the guests, who
help themselves directly on to
the small plate.
Occasionally one sees the small
plate omitted. and the guests help
themselves directly on to the ser.
vice plate. In this case thu used
service plate must be replaced with
clean one just before the soup
course is served Often, too, an
assortment of hors d'oeuvres is ar
ranged on individual plates in the
kitchen and placed on the service
plates just before the guests are
seated. The place silver for this
ilors d'oeuvre course, which may
be a breakfast fork, should be
placed at the extreme left of the
service plate when the table is set
for the meal.
INFORMAL RepaSt
But a newer fashion, and one
that makes a special appeal to the
men of the family, is that of serv-
ing happy combination of SUBJ
stantial and piquant hors d'oeuvres
as the main course of an informal
spread in living-room, porch or
garden.
For such an hors d'oeuvres sup
per the tea-wagon or tea-table may
7,e called into service and made
,'eady with a platter of assorted
hors doeuvres, plenty of bread,
oaster. coffee percolater, pot of
Fes. or chocolate, or some cooling
rink. The informality of such a
epast and the novelty of the hors
l'oeLvres as main dish, bids for
is success.
And now to the hors d'oeuvres
'nd their making. Since these
oothsome savories can fit the =
elves into so many meals, the in
ferested housekeeper should plan
10 devote some space on her emer-
',ency shelf to bottled and canned
"ppetizers that are all ready or
bout ready to be served-particu-
arly for the small occasions.
Varies with Budget
Such a list will vary with ones
reeds and budget, but may include
sardines, shrimp. chicken, salmon,
leviled ham and other potted
meats, olives, green ripe and
stuffed, smoked or picked herring
rnchovies. anti-pasto, cheese. pate
6c foiS gras, tuna fish, caviar,
pickles and pickle relishes, mayon.
The Washington times., 1929-04-30
CORN FLAKE STRUDEL

Line a buttered pudding dish with
corn flakes--then put in a layer of
very thinly sliced apples, sprinkle
with sugar and a little cinnamon
and dot with pieces of butter. Fill
to top with alternate layers, cover
ing with a layer of corn flakes.
Bake in a moderate oven $3.50 de-
grees F.) until apples are soft.
The Washington times., 1929-04-30
CORN FLAKE COOKIES

tablespoons butter
/ cup sugar
u teaspoon salt
/ teaspoon baking powder
3 eggs
5 cups corn flakes
TEASPOON vanilla
Cream the butter, add sugar, salt
and baking powder. Add we'll
beaten eggs. corn flakes and vanilla.
Drop by spoonfuls on buttered
pan. Bake in a moderate oven
400 degrees F.. Remove from pan
while the cookies are still hot.
The Washington times., 1929-04-30
HOW TO MAKE
STRAWBERRY
MOUSSE
1 at. strawberries
x cup sugar
1 tbsp. lemon 1uic(

/ tbsp. lemon Juice
/ cup evaporated milk heated to the
boiling point
Select sound well ripened berries.
This is important that desired flavor
and color be obtained. Hull, wash,
drain and mash. Press through q
coarse sieve. There should be III
cups pulp and juice. Add sugar and
lemon juice Let stand in refrig-
orator 20 minutes to chill and dis.
solve sugar. Chill milk in bowl
surrounded with chipped ice and
salt. Whip until stiff. Fold cold
strawberry mixture lightly but thor.
oughly into milk. Pack mixture
in molds. Wrap strips of cloth
around mold where lid fits on. Rub
cloth with soft butter. This forms
seal which prevents salt water en-
tering. Bury in 1:3 salt-ice mixture
three or four hours. May also be
frozen in mechanical refrigerator.
Amerikai Magyar hirlap = American Magyar journal. [volume] (Youngstown, Ohio) 1911-1942, 1929-12-26

ln6dn emberek fenyiizese'. Per-
sze a h6feh6r porcellanos, hideg,
meleg zuhannyal ellatott fiird6-
szoba tulajdonosnak. lit Amerika-
ban az meglehet0sen erthetetlen,
dacara annak, hogy nemregen
meg az Egyesjilt AlIamokban sem
ment oily k0nnyen fiirdes. Mint
egy hetvenot 6vvel ezelott egy
csomo ;illamban t0rveny tiltotta
ell fiird6kad felallitasat. Igcn
sok helyen fiird0kad adot kelIett
fizetni. sot az egyik new englan-
di alIam t0rvfnyszeg6nek tekin-
tette AIT a polgart aki orvcsi en-
gcdfly ntlkiil inert megfiirdeni.
Ieen sok eur6pai varosban a
legf6bb akadaly vagy viz, vagy
a modern vezetekek hianya. Az
tan meg, meg mindig akadnak he
lyek. ahol a tcljes fiirdest karos-
max tekintik egeSzsegi szempont-
b6l. Egyebkent az idegen orsza-
gOkban maya fiirdes m6dja is
igen eltero. ICY ptldaul delame-
rikaiak szivesebben hasznaljak k a
zuhanyt a kadfiird6n6l, S ennel
fogva sokkal t0bb zuhanyfiird0t
talalunk. mint kaddal felSzerclt
fiirdoszobat. Franciaorszagban IS
Belgiumban aranylag keves mo-
dern fiird0szobat talaIunk az at
lag apartment hazakban. de meg
mkabb ritka dolcg, hogy minden
lakasnak kiil0n fiird6szobaia ia le-
9ycn. y japan szalodakban t0bb,
nyire talalunk importalt fiird6-
kadakat, de a nep sokkai t0bbre
becsiili nyilvanos fiird0ket. mic
ellenben a kinaiak a cserepfiird6-
kadakat sokkal t0bbre becsiilik.
Amerikai Magyar hirlap = American Magyar journal. [volume] (Youngstown, Ohio) 1911-1942, 1929-12-26

amelyet Merges gaz
Berlin foIott" c. pacifista sim
mjive kovetett, kiilonoscn a szel-
SO baloldali k0rok rokonSzenvdt
szcrezte meg. Csak nfhany nap
pal ezclott adtak eI6 Gimnazis-
tax c. darabjat, amelyben ko-
zfpiskolai neyelts hibait osto-
rozza.
Lamplt cddig kommunistanal
tartottak. ippcn exert keltett
Macy feltiintst az, a vad. hogy
evekkel ezelott Fels6sziltziaban
mint egy szels6baloldaIi szcrvezet
tagja, verbirosagi itdlet alapjal
meggyilkolta egyik, megbizhatat
lannak hizonyult bajtarSa..
Lampl aki 30 eSztendGS. pap
csaladb6l szarmazik..