davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1935-05-28
CHEESE CAKE
I package Zweiback graham
crackers may be used unsteady
2 tablespoons butter
2 tablespoons sugar


I cup sugar
2 tablespoons cOrnstafch
n teaspoon salt
2 lbs. pot cheese or (5h packages
cream cheese)
I teaspoon vanilla
A eggs
1 cup milk or cream
Roll the zweiback into crumbs,
add the butter and tablespoons OF
sugar creamed together. Blend
thoroughly, put into q 9-inch
spring mold or deep cake pan and
press down evenly around sides and
bottom. Mix the cup Of sugar with
-four and salt and cream thorough
ly with the cheese. Add vanilla and
yolks of eggs and beat; add milk
and mix again. Fold in the beaten
egg whites, pour mixture on top of
the crumbs. and bake in a moder-
ate oven. 325 to $50 degrees about
an hour, or until center Is set.
Mrs. Sally Bessette, 20 America
Street, City.
The Waterbury Democrat., 1935-05-28
SWEDISH TORTE
Batter

u cup butter)
A egg yOlks beat
"A cup sugar
Add A tablespoons milk and beat
Add a cup -four
teaspoon baking powder with
2 tablespoons flour and pinch salt
1 teaspoon vanilla
Put In layer cake tins.
Then beat egg whites till stiff, then
add:
" cup sugar gradually
Put this naeringue ON top OF batter,
then sprinkle either walnut
meats or pecan meats ON nler-
ingue.
Bake 325 degree-f7 minutes.
When baked and cool, then re-
move from tins. put crushed pine
apple drained good) between lay
ers and add whipped cream, be-
tween and on top. When the cake
is removed from tins and put on
cake plate, the part that has mer-
ingue must be on top and other on
bottom Of bottom layer also.
Mrs. r. McKeon, is BarnuIii
Court, Nausatuck, Conn.
The Waterbury Democrat., 1935-05-28
SALMON LOAF

3 cups TAXED salmon
2 eggs slightly beaten
tablespoon chopped parsley
teaspoon minced onion y
2 tablespoons lemon juice
teaspoon mustard
"A soda CRACKERS (crumbled)
cup milk
salt and pepper
Q tablespoons melted butter
Flake salmon with fork, then
add other ingredients in order
named mixing well. Press into
CREASED bread pan and bake 80
to 40 minutes. Serve with egg
sauce, to 1 cup cream sauce add !
chopped hard boiled egg.
Mrs A. B6aujou, Thomaston,
Conn.
The Waterbury Democrat., 1935-05-28
ORANGE BREAD

Ht1A1VN11 1SNgA1LND
1 whole orange
I emp raisins
put through chopper
~ cups flour
TEASPOONS baking powder
"a cup sugar
egg
I cup milk
n teaspoon salt
Mix and let rise in pan one hour.
Bake one to one and one-quarter
hours. Better the day after 1t Ii
baked.
Frances V. williams, 1854 West
Main street, waterbury, Conn.
The Waterbury Democrat., 1935-05-28
FLANK OR ROUND GTEAK,
STUFFED AND ROLLED
In fnpr v.0a1nd IN flank " inCR,

et<-f@@A@4~
4 lib top round or flank, v inch
thick
or small slices stiet
onion, sliced
" cup carrot, cuhed
cup boiling water or stock
Stu1llng
1 cup crumbs
2 tbsp. butter (melted)
2 tbsp. parsley
X tsp. onion Juice
2 tbsp. chopped celery
n tsp. salt
" tsp. papfika
Trim edges of steak, spread stuff
fing over It, and lay It on onion
and carrot In pan with suet on top.
Pour the water or stock Into pan.
cook. closely covered, for 20 min
utes or more in a hot oven, then
uncover and cook 80 minutes long
err. Serve with brown gravy made
from drippings In pan.
Mrs. Daniel AsIlc, 100 MIL
Street, Waterbury, Conn.
The Waterbury Democrat., 1935-05-28

CHOCOLATE CREAM ROLL

8 ekks
cnp sugar
1 teaspoon Sanila
tablespoons cold water
cup Hour
~ tablespoons cornstarrh
tablespoons cocoa
IN teaspoons baking powder
Pinch salt
u mint whip cream
Beat egg whites stih add Jokes one at time folding IN
gently Fold in sugar little time until all Is used Add
aavorng ingredients Fold into mixture care
fully Line CREASED tin with Pour mixture
into pan minutes Have towel sus
AIRED with roll onto towel Remove
wax paper and with until cold and spread with
whipped roll Let stand in towel ten min
utes before serving Serves nine people
ERNEsTlNE KINNEY
Burton Street,
waterbury, Conn.
The Waterbury Democrat., 1935-05-28
CoooANUr CREAM COOKIES


CooOANUT CREAM COOKIES
2 eggs
1 cup sugar
" cup cOcoanut
4 cup cream
3 cups -four
8 teaspoons baking powder
teaspoons salt
Beat eggs until light. add sugar,
cocoanut. cream and -four sifted
with salt and baking powder. Mix
and turn on Toured board. Roll
out one-half inch in thickness,
Sprinkle with cocoanut. then cut in
rounds or squares. Bake on sreas-
ed tin until light brown color.
Mrs, r. Il. Jacobs, Hiilcfest Ave.
nue., Qakvilie, Conn.
The Waterbury Democrat., 1935-05-28

CREAM SPONGE CAKE
IA eggs
az cups flour
11s teaspoon baking powder
speck baking soda
speck salt
21s cups sugar
Juice and grated rind OF large
orange
Separate egg yolks from whites
and beat whites in a bowl until
stiff. To this add sifted sugar and
mix well. Beat egg yolks until
thick and lemon colored and add
to egg whites and sugar mixture.
add orange juice. Sift the dry ingre-
dents at least times and fold In
a little at a time until all used up.
Pour into large deep wax paper
lined pan and bake in moderate
oven about 800 degrees for about
one hour.
CREAM FILLING
cup flour
2 cups sugar
speck salt
/ quart milk-scalded
8 tablespoons butter
? teaspoons vanilla
1 dozen egg yolks
Mix -four and sugar add egg
yolks and mix we'll. Add scalded
milk a little at q time to this mix
tpre and the butter. Cook in a dou.
BILE boiler until thick. Cool and add
vanilla If not smooth beat all
Jumps out with egg beater, when
cake is cool cut into three layers
and sprinkle each with d little rum
(if on HANDY spread cream filling
between Q layers and top with
whipped cream and any desired
fruit or just sprinkle top with con-
PETITIONERS sugar.
This is desirable recipe for
bridge parties, or showers and
serves about 20.
Mrs. Carmella Chianese, %
South Elm street.
The Waterbury Democrat., 1935-05-28
TOMATO AND CABBAGE
SALAD
1 small firth head cabbage
5 medium sized tomatoes
1 finely chopped onion
1 medium sized cucumber


1 small green pepper
Salad dressing, letttce
Shred the cabbage finely and
add to 1t the chopped onion. one-
half Of the green pepper chopped,
and one half Of the cucumber par
ed and diced. Mix Well with Ell.
Their French dressing or cooked
dressing or mayonnaise, as prefer
red. Whichever 1t Is be sure It is
well seasoned. Peel the tomatoes
and cut them into eishts. Pile the
cabbage mixture in salad bowl
on leaves Of lettuce and garnisn
with the tomatoes, the rest Of the
cucumber SLICED and the green
pepper cut in strips. Serves 8.
Mrs. John Cavanaugh, 226 Lin.
coin street. Waterbury, Conn.
The Waterbury Democrat., 1935-05-28
CORN CHoWDEia
Fat salt pork 3 inches
4 sliced onion

4 can corn, 1 quart milk, 8
crackers
salt ANA pepper
Cut pork into small pieces ana
try 1t cut in a pan over q slow fire,
add sliced onion and cook min
utes without burning, strain fat In
to a saucepan, add potatoes and
boiling water to fat and cook I'm.
III potatoes are soft. then add milk
and cover. heat to boiling point,
season with salt and pepper, mnls.
ten crackers In cold milk. Serve
crackers on top Of chowder.
Mrs. Frank Berein, Scott road.
iieldyiiie, Waterbury, Conn.
The Waterbury Democrat., 1935-05-28
LITTLE PIGS IN BLANKETS
rs large oysters
rs very thin short slices fat ba'

salt and pepper and parsley
Season the oysters with salt and
pepper, wrap oyster in each slice
Of bacon and fasten with a TOOTH
pick. heat a saucepan and put in
little pigs, cook just long enough
to crisp the bacon, about five min.
utes. Cut slices of toast into quar-.
It's and place pig in blanket on
each small slice of toast, serve i'm.
mediately with parsley.
Miss Margaret Hoye, 20 Bunker
hill avenue, Waterbury, Conn.
The Waterbury Democrat., 1935-05-28
ICE Box JELLY SPONGE

Take 4 sponge cake, dry cake is
best and cut MP in slices, place
them in a mould, make UP 1 pint
Of raspberry jelly and rs It begins
to slightly thicken pour Il over
sponge cake, let In ice boz until
set. Turn out into larger serving
bowl and top with a pint OF b0lleti
custard previously made and ready
10 set. E'layuied with Almond es-
scncc. put back into Ice box ana
allow to set, then decorate with
crystaIlIxed cherries and almonds
before serving.
Mrs. Albert A. Tasseil, 10 Bun.
kcr Hill avenue, City.
The Waterbury Democrat., 1935-05-28
FROZEN CREAM CHEESE
SALAD

package cream cheese
" cup sweet cream
tablespoon chopped raisins
teaspoon blanched almonds
1 tablespoon crumbed stale
inacar0Ons
1 teaspoon sugar
saltsno0a salt
teaspoon vanilla
Blend cheese with cream. add
raisins bianched almonds, crumbed
macaroons sugar, salt and vanilla.
Blend all Thoroughly chill. then out
with q little wooden butter mold
into cakes put in to paper lined
freezing pan. When frozen serve
three cakes on lettuce leaves to
each person. with o teaspoon OF
whipped cream mayonnaise in the
center.
Mrs. Priscilla Pierson, 80 Brew
stef street, Waterbury, Conn.
The Waterbury Democrat., 1935-05-28
RICE AND TOMATO Gro.
QUOTES

"a cup rice
"a cup brown stock
2 Cups canned tomatoes
slice onion
sliced carrot
sprig parsley
"a teaspoon salt
2 cloves
n teaspoon peppercOrns
1 teaspoon sugar
1 egg, slightly Beaten
n cup grated cheese
1 teaspoon butter
few grains cayenne
Wash rice and steam in stock
until rice has absorbed stock. Cook
tomatoes twenty minutes, with on
ion, carrot. parsley, thyme, cloves.
peppercorns, and sugar. Rub
through a strainer, add to rice and
cook until rice is soft. Remove
from fire, add egg, cheese, butter,
and cayenne. Spread on plate to
cool. Shape in cylinder forms, egg
and crumb, fry and drain.
Yield: medium croquettes.
Mrs. Fred ). Rappelt, IS West
Farm street, Waterbury, Conn.
The Waterbury Democrat., 1935-05-28
sHRIMPs IN PEPPEIss
3 cups fresh shrimps
1 tablespo0n butter

2 cups fresh shrinlps
tablespo0n butter
" teaspoon mustard
cgS
u cup bread-crumbs
. green peppers
pepper, nutmeg, celery seed
Prepare shrin1ps, cut of stem
ends Of peppers, remove the seeds
and veins, and soak the pepper In
cold water for u hour. Cream the
butter by heating. and beat the
egg and seasoning, add bread
crumbs mixing the ingredients
we'll and add shrimps. Drain the
peppers and fill with prepared
stuffing. Set them in a pan open
side up, and bake in hot oven
twenty minutes.
The Washington times., 1935-12-06

atty and the great landowners.
Therefore recipes for this are
varied and are to be found in
some Of our earliest cook books.
The cookery is best when
limited to roaSts and braising.
Serving with it tasty gravy or
sauce adds much to its success.
.Venison should be hung two
weeks to age and become tender.
If it is hung outside it should be
masked in muslin" to safeguard
it from insects.
The saddle of venison is the
prize treat. 1t is cooked much as
other types of roast except the
oven is hotter and the meat
should be basted more frequently
in cooking.
Care should be taken to prevent
it from being overlooked. About
10 minutes is the usual allowance
per pound.
The following recipe is for:
Roast Haunch of VenisOn
Wash to remove dressing "a
dressing of pepper is used in it's
preServation). Trim off the
knuckle, dry, and rub the surface
with butter. Cover the surface
with sheets Of oiled paper and
roast for 21a to 3 hours. Baste
frequently. Half an hour before
cooked remove the paper and let
brown nicely
Make a thick gravy from the
trimmings cooked in stock. Add
to this a glass Of red currant
jelly. A teaspoon of Spiced sugar
made by pounding an inch-long
roll Of cinnamon bark and a Glove
with pieces of lump sugar is q
valuable addition.
The Washington times., 1935-12-06

There are Two points 10 De
stressed: First, to have the po-
tatoes dry; second, to keep the
slices of uniform thickness. This
latter caution is most important.
Select large, firm, "starchy"
potatoes. Pare and wipe them
off with a towel to keep dry. Trim
off the corners to make slices
square, if desired. Cut the slices
"a inch thick or the thickness of a
penny. When they are sliced, wipe
them again with clean, dry towel.
Two pans are needed to cook
the potatoes. In the first pan,
put a small amount Of lard or
grease and brown the potatoes
lightly on both sides, Just cooking
long enough to make them an
amber color-not to soften. Keep
moving them constantly.
Scoop them out of the first pan
and drop Immediately into a
second pan of deep lard heated to
800 degrees F. or hot enough to
brown a cube Of bread in 40
seconds. Drop the potato slices
into the grease a slice at a time,
not cooking more than a dozen
The Washington times., 1935-12-06
Prizes
Mail En- tries
Early

For the holidays, various and
tempting recipes are stimulting in
terest in Christmas cooking. How
will you use these for your Christ
mas dinner?
One dollar will be the reward of
the persons sending in this week
the most original and Christ
massy" menus. Sit down tonight,
map out your Christmas dinner,
type it or write it neatly on one
side of the paper only and mail to
The washington Times, care Of
Miss Jean Green.
To win you only need to send in
the menu. However, in case you
include original recipes, include
these as they will be printed along
with your menu.
More than one entry can be
submitted by each person.
The Washington times., 1935-12-06
On the Pantry
Shelf

Setting patiently on your pan
try shelf, asking no room in the
refrigerator, is another valuable
and convenient form of the
"cow"-condensed milk-ready %
make your frozen dainties, and
confections things of joy to eat.
This is not to be confused with
the evaporated milk which you
use for the MOI, general cooking
purposes. The condensed form
is produced by additional process
Ses beyond the eVaporated, more
water has been removed and a
large amount of sugar has been
added for its preSerVative effect.
Therefore, because of its sweet
ness, you must make allowances
for this extra sugar when using
it in cooking.
Just little pointer-if you cut
almost all the way around the top
of the can of condensed milk you
will find it easier to remove the
NOLAGCAlGo 1OI GIlcIS Will pour SLOW
ly rich, thick cream. and the re-
mainder can be Scraped out with
spoon or a rubber scraper.
Baked CuStard
q cup condensed milk.
2A cups hot water.
eggs, slightly beaten.
"a teaspoon salt.
Grating Of nutmeg.
Dilute the milk with the hot
water and pour gradually over
slightly beaten eggs. Add salt.
Pour into a casserole or individual
cuStard cups Sprinkle with nut
meg, place in a pan filled with
hot water to depth of cuStard.
Bake about 40 minutes in slow
oven 900 degrees F0 or until the
custard is set. A knife blade in
serted should come out clean
when custard is done.
No sugar is needed in this
recipe. as the condensed milk is
very sweet.
The Washington times., 1935-12-06

slices at one time.
If you have a frying basket,
use that, heating the basket be-
fore you put it into the lard. The
potatoes will quickly puff up and
become a light yellow. Very care
fully turn item while they are
cooking. Lay in a napkin, salt to
taste and serve as quickly as
possible.
Cooks who fail with this dish
blame their failure on their neg.
lect to keep the slices exactly the
same thickness.
The Washington times., 1935-12-06
Readers Win Cash Prizes
Honorable Mention
In Recipe Contest

Luncheon dishes of great variety
were entered in this weeks con
test.
Outstanding recipes were sent
in by:
Miss Margaret Liddell, 200 Mas
sachuSettS Ave. N. w.
Mrs. LYDIA Allen Smith, 302
Amherst st. N. w.
Mrs. Joseph Morris, Blue Ridge
Sanitarium, Charlottesville, Va.
Mrs. E. C. Bondwant, 1408 Har.
ward st. N. w.
Mrs. Edwin Lillis, 321 West
Cork St., Winchester, Va.
Edna Meadows, Waynesboro
Pa.
Mrs. Bessie Henry, 67O3 Second
st. N. w.
Mrs. William Flick, 1850 Tenth
St. N. w.
Mrs. Margaret Haig, $50 K st.
N. E.
Mrs. Ella Martin, Lincoln Park
Rockville, Md.
Mrs. H. Backus, Glencarlyn, Va.
The Washington times., 1935-12-06
California Penuche

2 cups light brown sugar
y cup brown corn syrup
y cup top milk
cup roasted peanuts
1-3 teaspoon salt
IL tablespoons butter or sub
stitute
y teaspoon vanilla
shredded cocoanut (cup)
Combine the sugar, syrup, milk,
salt, and butter or substitute and
boil until a little, when tried in
very cold water, forms a soft ball.
Cool until tepid, add the vanilla,
and the shredded cocoanut and
peanuts put through the food
chopper together. Beat until
creamy. Pour half an inch deep
into medium-sized pan and
when almost cool cut into squares.
Or, if desired, drop the mixture
by teaspoonfuls onto heavy waxed
paper to make individual candies.
The Washington times., 1935-12-06
WILD GAME TEMPT HUNTERS AND TEST SKILL
Tonic

A salad made from cooked
peas, carrots, raw turnips with
a spicy dressing is economical.
The turnips eaten raw help to
alkalize the system so has a
value similar to citrus fruits for
a cold cure"
The Washington times., 1935-12-06
Appetizer Shells

Appetizers shells are being dis
played downtown that are intrigu-
ing. Cylindrical in design with
an opening at one end which may
be filled with any type Of spread.
Savory meat, anchovy, caviar
all go with it nicely for cocktails.
The shells can be filled with ice
cream and placed in the refrigera-
tor for a few minutes. They make
a delicious dessert.
The Washington times., 1935-12-06

Mrs. Myrtle Williams, 2l16 18th
st. S. E.
Miss Nancy Salmon, 335 Ma
tional Ave, Winchester, Va.
Mrs. Beatrice May. 1922 Nor
ris Rd., AnacoStia.
Miss Mary Jones, Alexandria
Va.
Mrs. John Mattox, 1922 S ST.
N. w.
Mrs. Raymond Jones, 1915
Rhode Island Ave.
Mrs. Irma Potts, r. r., Norfolk
Va.
Miss Betty McAffee, Clarendon,
Va.
Mrs. Thelma Walten, 2S09
Twentieth st. N. w.
The Washington times., 1935-12-06

obtaining the auoCLeo umlI'
When victory results and can
VaSbacks, redheadS, teals or NAL
lards are proudly brought back a
feast is in order.
Even if you have never before
seen a wild duck, your husband
will expect you to triumph Sec
ond victory in their cookery.
In anticipation of such an oc-
casion, several recipes are given
here designed to develop a tender
juicy product that does not have
too much of the "gamey taste"
left.
Should Be Drawn
In general all wild game should
be hung for some time before
cookery to improve the flavor and
made more tender. The ducks
should be drawn but need not be
plucked until just before using.
Getting the pin feathers from
the ducks is very difficult by any
Of the usual methods. The large
feathers can be easily removed,
but pouring a little hot paraffin
over the body, letting it harden
and then pulling it off taking
with it all the down.
The cookery of wild ducks is
simple. However, as is true with
most simple things, the essential
details are most important.
Wild birds have little fat so
this needs to be added in the
cookery. A piece of butter or a
slice of bacon inside the bird
with fat rubbed on the outside
will add just the right amount
Of oil.
All wild ducks to be of first
degree excellence should not be
cooked dry, but on the juicy un-
derdone side. One veteran in
game cookery insists that they be
cooked only until nicely brown
on the outside, but the blood
should run, when pierced with a
fork.
Roast Duck
After the ducks have been
picked, wipe clean with a damp
cloth, season slightly with salt
and pepper and stuff with a
chosen stuffing and place in a
hot oven $500 degrees) to cook.
Twenty to twenty-five minutes
will cook a medium-sized duck
to perfection.
A stuffing of sliced apples or
boiled mashed potatoes is often
used in cookery. This is not
eaten, but only added to remove
some of the wild flavor.
Braised Duck
Braised duck is a bit more
elaborate dish. To do this to a
ct" put duck in a pan with
strips of bacon on top. Stuff with
onion dressing and butter. Let
color in a hot oven, reduce heat,
pour off the surplus fat.
Add to this a pint of brown
gravy that has been made from
the giblets, dash of onion juice,
and a small glass of port wine.
Cook another 20 minutes, remove
and serve.
Ducks serve two or four, accord
ing to the size. Teal ducks are
small and are usually broiled
whole without splitting.
Since it is an event to have wild
game, I suggest that you keep 1t
the center of your dinner and
serve it in all of it's glory. The
ideal accompaniment is to serve
1t with a border of wild rice.
VENISON
Another possibility at the sea
son is veniSon. The season for
deer opened in Pennsylvania last
weekend and will open very
shortly in certain counties in
Maryland.
Venison has been celebrated in
song and verse. Through the
ages it has been linked with roy
The Washington times., 1935-12-06
CaulinOWer Americana

20 to 80 minutes or until tender
Drain and place on a hot ServinI
dish. Put the egg yolks through
a sieve, mix with the minced
parsley and the crumbs which
have been Drowned in the butteH
Sprinkle over the caulifloWer
Serve with each portion a spoon
full of olive sauce.
The Washington times., 1935-12-06
FaVOrite

This Ueek send in entries for
delicious cake recipes. The Wash.
ington Times tOiH pay 81 for each
tDinning entry published nert
tOeek. II you haze a recipe for
q layer or. loaf cake that is url.
usually good and especially Gp-
propridte for the holiday season
be sure to send it in before the
closing date.
This luncheon dish is a bit diff
ferent and very attractive for
guest luncheon.
CHEESE BALLS
pound of sharp cheese, grated
tablespoons of flour
3 Stiffly beaten egg whites
Salt
Dash Of red pepper
Mix ingredients and fold in egg
whites. Mold into balls and fry
in deep fat until golden brown.
Submitted by Mrs. R. Lipscomb.
The last day for mailing your
entry in the cake contest is Sat.
urdGJ, December 7. Please tOrtte
on ne side of the paper only and
be sure to include your name and
address on each sheet. Mail en-
tries to Miss Jean Green, The
Washington Times. 1917 H st.
~ w
The Washington times., 1935-12-06
Must Be Cooked to Keep
Flavor With the Gamey
Taste Toned Down
By JEAN GREEN

The and shores of Maryland and Virginia beckon to
all o those proud hunters who mark time from hunting
season to the next.
The wild duck on In quest of this prize game
hunters are leaving by two three in larger groups
these more remote regions where competition keen
The Washington times., 1935-12-06
Creole Recipes

The folo,Oing recipe is from New Orleans lady Who
is famous for the delcaces her hospitality has long af
forded her fortunate guests The Times wH print of
these recipes everu day.
The Washington times., 1935-12-06
PoMMEs DE TERRE SOUFFLE
(Souffle of Potatoes)

This dish is the piece de resistance Of Creole meal How
ever difficult to prepare except with practice that
who successful about in the professional class
The Washington times., 1935-12-06
head cauliflower
} hard-cooked egg yolks

2 hard-cooked egg yolks
2 tablespoons butter
l tablespoon minced parsley
1a cup bread crumbs
Olive sauce
Trim off the outer stalks of the
cauliflower and cook the head,
whole. in boiling salted water for
YoungstownskeÌ SlovenskeÌ noviny = Youngstown Slovak news. (Youngstown, Ohio) 1910-1940, 1935-07-26

ASSsJ Wv @AsS ~AA wv PoAA NNJ SAN
zok. Ba zacasto ona uvarila
jedno alebo druhe jedlo mi
lemu ujcovi, domestic mu no
s nemalou hrdost'ou.
Mala Emusa zprvu nedo-
verovala Viole, vyhybala jej,
no, ked' videla lasku medzi
otcom a Violou, i ona zaca-
la sa k nej setrnejsie chovat'
- al potion cele dosiahla jej
lasku.
Viola poprosila tutora, aby
jej chyzku, do ktorej ju bo-
Ii hned' v prvl noe umiesti-
Ii, prepustil ma byvanie, ved'
j tax ME je potrebna a stare
tie veci mozu tam byvat'
ma d'alej. Tutor jej to ne
chcel privolit' hovoriac, ze O.
ma m6ze byvat' v Herminki-
nej peknej izbietke vedpa
sal6nu, no Viola prosila a We
della previest' ziadost' svoju.
Ably chyza predsa mohla sa
obyvat', dial postavit' mald
zeleznd piecku,. ktora uz kde-
|si ma p6jde bola vyvrhnuta,
. Viola zacala 81 upratdvat'
svoju izbu. Ernka zvedavo q
) rozko6ou detf prizeraia ss
In ~ . prehrhalA o. Z sta.