davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1940-11-21
Put Best Food Forward; Try Holiday Ham

Thanksgiving Day dinner is al- ways case of putting your best food forward.
 Baked ham, as American as this holiday itself, is an excellent exam pie of so doing, says Inez s. Will son, home economist, as she empha- sizes low temperature and dry heat as the most important factors to in- sure perfection in roasting.
 Selecting The Meat
 You may buy either a whole ham or half ham, whichever best suits your needs. In either case, be sure that it's larger than you need for the one meal ' ham is much ex- cellent material for resourceful fol- low-ups.
 If the ham has the skin on, this may be taken off at the market, or it can be removed just before the end of the baking period.
 Bake Ham Slowly
 A ham is baked on rack in an uncovered pan with it's fast side up No basting is necessary during cook ing because, with the fat side upper most, the meat is pasted automat- ically.
 If you have a meat thermometer insert it so that the bulb is in the center of the thickest muscle, not touching the bone or fat.
 Roast the meat in a slow oven, 300 degrees F., until the ther- mometer registhers 170 degrees F. While many factors affect the length of time it will take for the ham to reach doneness, the average time is about 25 minutes per pound. While ham is deliciously favorful just as it comes from the oven, sometimes for variety, to comple- ment the taste or just to be festive, we glaze the hah shortly before it's done.
 Particularly appropriate for Thanksgiving is this Cranberry AL mond Glaze for baked ham.
 Cranberry Almond Glaze
 1-2 cup light brown sugar
 2 cups cranberries
 1-2 cup chopped almonds
 cup water
 cup sugar
 Cloves
 One-half hour before the ham is done, remove the rind, if present, and score the fat diagonally. Insert cloves into the fat at regular inter vals, sprinkle with brown sugar, re- turn to the oven for a few minutes Cook cranberries with water until tender, then add the sugar and al- monds. When the brown sugar has melted on the ham, haste with the cranberry sauce and return to the oven to finish cooking.
The Waterbury Democrat., 1940-11-21
Savoy Cheese Souffle

There just isn't anything more impressive than well-baked souf- fie. When a souffle is fetched out of the oven puffed way up above the rim of the baking dish, all ten- der brown crustinesS on top-it,S wonderful to behold!
 For all their elegance, souffles are amazingly simple to make. The base is a thick satiny smooth white sauce, so easy to achieve with dou- ble-rich irradiated evaporated milk. The other ingredients are folded in- to the sauceand the mixture baked in slow oven for a long period of time. That's the important thing in uffle-making = long baking at a slow even temperature.
 This savory Cheese Souffle is one you will want to include often in your menu plans. A sharp cheese is suggested in the recipe, but you can make it mild or zippy as you please according to your choice of cheese.
 Cheese SOuffle 3 tbsp. butter
 4 tbsp. flour
 1 tbsp salt
 1-3 cup boiling water
 1 2-3 cups irradiated evaporated
 milk
 Ia ID, sharp American cheese
 grated
 Dash of cayenne
 6 eggs
 1-2 tsp. cream of tartar
 Melt butter in top of double boil CT. Stir in flour and salt. Add boil ing water, stirring to blend well Then stir in milk slowly. Cook over boiling water until very thick stirring constantly. Add cheese and cayenne, then beat in egg yolks one at a time. Beat egg whites until foamy, add cream of tartar and continue beating until stiffbut not dry. Fold lightly into cheese mix. ture. Pour Into buttered baking dish. Bake in a slow oven (300 de- grees F.) until set, about hour Yield: G to 6 servings.
 Cheese Souffle is delicate and light, but very nourishing-for It's made with irradiated evaporated milk just as it pours from the can. That means that itb not only dou- bly rich in all the important milk
The Waterbury Democrat., 1940-11-21
3. Serve the flank end last if additional servings are needed.

It is best to have 8 steak cut at least one inch thick. It can be cooked to good advantage when it is thick, and it can be neatly carved in strips across the full width so that each serving contains a piece of tenderloin and 8 piece of the large muscle. One thick porter house steak will in this way pro- vide several generous servings.
 Broiled Steak
 Have porterhouse steak cut one to two inches thick. Place steak on center of broiler rack. For a steak one inch thick, allow two inches between surface of meat and the source of heat. Allow three inches if the steak is two inches thick. When the meat is nicely browned on one side, it will be about half done Season, turn and brown on the other side. Allow 35 to 20 minutes for two inch steak to be medium done. This will serve from two to four persons.
 A board cut to it the center sec- tion of the steak platter is great convenience for this protects the cutting edge of the knife as well as the batter.
 A steak is carved with the grain, contrary to most carving rules. The fact that the meat fibers of steak are tender and are already relatively short makes this permissible.
The Waterbury Democrat., 1940-11-21
Almond Loaf Festive Cake

Here's a cake just made for holi- day festivities-Almqnd Loaf! This delicious cake is crammed with crunchy toasted almonds inside and out! The unusual effect is really quite simple to produce-half the finely ground almonds are added to the batter and the other half pressed around the sides and bottom of the pan. When the cake is baked, it has an enchanting nutty coating as well as nutty interior!
 Almond Loaf IA cups cake flour
 IF tsp, baking powder
 1s tsp. salt
 A cup shortening
 Few drops almond extract
 1s tsp. lemon extract
 F cup sugar
 4 cup egg whites
 2 tbsp. irradiated evaporated milk
 and
 2 tbsp. water, mixed IA cups ground toasted blanched
 almonds
 Sift flour, then measure. Resift with baking powder and salt. Cream shortening with flavorings until smooth and plastic. Add sugar a little at time, and continue cream ing until sugar graules disappear. Add unbeaten egg whites and con- tiuue beating until batter looks like soft marshmallow. Add dry in- gradients alternately with milk, be- ginning and ending with dry in gredients. Add half of the almonds with last few stirs. Coat sides and bottom of bread pan or small loaf cake pan with a mixture of half shortening and half flour. Press re- maining almonds into this, then pour in cake batter. Bake in moderate oven (35O degrees F) about 1 hour. Yield: 1 small loaf.
 Almond Loaf is of the pornd-cake type and keeps exceptionally well. It is Q perfect cake to have on hand during the holidays. It's a delight ful teatiIne cake or an accompanl- ment for fruit punch.
The Waterbury Democrat., 1940-11-21
Unusual Dishes
 Always Appeal

Even simple dessert becomes a de luxe offering, when it is served with unexpected ingredients or un- usual decorations.
 Now that Thanksgiving and Christmas (to say nothing of New Years Day) are in the offing, you may be looking around for some, thing unusual and unusually appeal ing. It isn't necessary to go farther than one of your favorite desserts. Merely serve this dessert with a novel food or two added, or per- haps a seasonable decoration that makes all the difference in the world.
 Here are two suggestions: No eggs are needed. No boiling or baking are required. But try the recipes and note the result on the faces of your family and guests.
 Pumpkin Rennet- Custard
 (Serve 5
 F cup jlum butter
 2 cups milk, ordinary or
 homogenized
 l cup canned pumpkin 1 package vanilla rennet powder 4 tablespoons brown sugar + teaspoon cinnamon
 4 teaspoon ginger 1s teaspoon salt Divide plum butter among dessert glasses, placing about 2 tablespoons in the bottom of each To the milk, add pumpkin which has been thoroughly mixed with brown sugar, spices and salt. Follow directions on package vanilla rennet powder and pour, while still liquid, into dessert glasses on top of plum butter. Do not move until firm about 10 minutes. Chill in automa- tic refrigerator. Just before serving, sprinkle with grated blanched al- monds.
 POinsettia Rennet- Custard package vanilla rennet powder
 Few drops orange fool color
 Few drops green food color
 Few drops red food color Few drops yellow food color 1 pint milk, ordinary or homo genized Marshmallows Granulated sugar
 Make rennent-custard according to directions on package. When ready to serve, top with poinsettias made as follows: Cut poinettia petals from marsh
The Waterbury Democrat., 1940-11-21
Guinea-Hen Recipes

Some of our readers may be for tunate enough to own some guinea fowl, or know where they may be purchased. If so, here is brace of recipes that will prove pleasing for Thanksgiving:
 Roast Guinea-Fowl
 Roast the guinea fowl either with or without stufing, keeping it well pasted and the breast covered with a slice of fat bacon, which may be removed five minutes before dishing. The oven should be very hot for the first ten minutes only. Allow thirty-f1ve to forty minutes for a medium-sized bird. Serve with cur- rant jelly and giblet sauce.
 Fricassee of Guinea-FowI
 1 Guinea fowl
 4 slices bacon
 2 tablespoons flour
The Waterbury Democrat., 1940-11-21
TURKEY sTUFFINc NOTES
asr11FFIN, RREAnn


 Did know buy bread that's been especially made for ng Thanksgiving turkey? It's called stun Bread because That of pleasantly blended with such herbs thyme and maroram. enough dressing to fill chicken small turkey All the housewife really needs to do for fluffy nicely dressing break this loaf of "stufn Bread into small and add melted butter and water
 Tasty
 You rb- favored bread would make with thin slices of cold turkey and lettuce leaves for filing
 get the idea "sufn' turkey and chicken It especially good the dressing and birds well for stuffed pork chops pork roast duck.
 there additional easonngs and havOrs that like with turkey it's enough to add them to "Sn Bread" mushrooms Here's the recipe for Giblet Dressing:
 Giblet Dressing Made With "Stufn Bread" s1 s1Ss Si ii% cup finely finely u cut ss9s, Finely cut turkey 4 tsp pepper chicken giblets About cups hot tor broth butter in which giblets cooked) The bread should be day old of has been cut into cubes place in large mixing bowl and add the giblets
 Melt the butter saucepan and add the cooking onion slowly until it turns yellow
 With long tine fork, blend the into the bread crumb mixture Add butter and and lightly Then dresng) tossing lightly with the fork Cool and stuff into the fowl
 If You Cannot Obtain "Stufn Bread" Use ordinary bread for gbet stung and add with the other seasonings1 bsp dry finely crumbed thyme H tsp marjOram.
 THOSE WHO DON'T LIKE SAGE One know solves the problem divided opinion TSen sbe @ 6i tb ny neck ayit @ tb g fbi % ge I % ne g T t remaining dressing adds s the of the turkey
 CRUMBLY . OR FIRM ENOUGH TO SLICE Some ask for turkey dressing that will slice while others want cumbly To obtain the kind that will slice add and milk butred bread crumbs and other seasnngs But you want dry crmby stung do not add the
 --ca y 1n4- specific cooking
The Waterbury Democrat., 1940-11-21
Steak Dinner Real Treat On Any Occasion
For Small Family or Few Guests on Holiday Serve
 Porterhouse Steak
MENU
 Pineapple Juice Broiled Steak French Fried Potatoes Buttered Broccoli Stuffed Tomato Salad Banana Cream Pie
 Coffee

Although 8 roast is a prime fa- vorite in many households as the main dish for large dinner party, broiled steak may be good choice as the basis of the menu for two or four. A steak dinner is 8 treat on any occasion. When the present day method of broiling at lower temperature is followed, it is also 8 very easy main dish to prepare. Any of the steaks cut from the beef loin or the short loin are ten- der enough to broil, and your choice may depend somewhat upon the size of steak you desire.
 Types of Steaks
 The sirloin steaks are cut from the lofn end, just ahead of the round and trump. These steaks con- tain portions of backbone and hip bone.
 Between the loin end and the rib section lies the short loin, from which the porterhouse, T-bone and club steaks are cut. These steaks have very little bone. One large muscle lies on one side of this bone and the etnderloin muscle on the other.
 CARVING A PORTERHOUSE
 STEAK
The Waterbury Democrat., 1940-11-21

ed, and then add two cups hot wa- ter, salt and pepper, and stir un- til the gravy boils. Cover well and simmer until the meat is tender, which is generally in one and one half to two hours. Serve with the grave from the bottom of the pan, adding more salt and pepper if needed.
The Waterbury Democrat., 1940-11-21

mallows. Dip in orange-red sugar to make a rich red. Dip tiny bits of marshmallow into sugar colored with yellow food color. Use these for the center of the flower. Cut leaves also from marshmallow, dip lightly in green colored sugar. Arrange poinsettia on each rennet-custard
 T ocolor sugar: Green-use about 8 drops coloring to 2 tablespoons sugar; Orange-Red = use about 20 drops red and drops orange for 2 tablespoons sugar
The Waterbury Democrat., 1940-11-21
1 teaspoon salt IA teaspoon pepper

A guinea-fowl makes a delicious fricasSee. Clean and cut in pieces. Place bacon in pan and when it has fried long enough to extract some of the fat, add the pieces of the fowl and brown them well. Add the flour, stir until thoroughly mix
The Waterbury Democrat., 1940-11-21

solids but has in addition an extra supply of vitamln D-the vitamin which is SO necessary for the utili- zation of the milk minerals ih build- ing and maintaining strong bones and sound teeth.
The Waterbury Democrat., 1940-11-21
KYsER TN TnE MInn1E

KYSER LN THE MIDDLE
 The foremost band leader 1f the nations airways, Kay Kysef, returns to the screen in RKO Radios ''Youu Find Out" to find himself in the middle of a blood -curdlins murder plot. Music, romance and comedy are blendedWith the mys- tery thrills.
The Waterbury Democrat., 1940-11-21

you have any specific cooking problems send letter requesting information Betty prompt personal reply Please enclose stamp
The Waterbury Democrat., 1940-11-21
A Thanksgiving Dinner
 By Katherine Fisher
Director. Good Housekeeping 1

been wondering what with the traditional Thanks gng brd heres planned by Housekeeping with tested that all voted hest You family will enjoy it,
The Waterbury Democrat., 1940-11-21

with tested and tasted the 1amiy Will enjoy it, too.
 Our Thanksgiving Menu marked @ given W#MAAMMM Tomato Juice Roast Turkey Giblet Dressing Ke sSNNN aaM Gravy M "String Beans with Mushrooms E NMe#|&s Butered Onions Nz Canned Cranberry Sauce Olives Sticks 'Apricot-Nut Bread xAr.Apns ss.sp Indian Pudding with Vanilla eoods Gs:s::. s:s:::.::D'nr Coffee
 standard measuring cups and spoons
 String Beans with Mushrooms
 l 9s:s ;5s soor sssSa as :sss s:ssis'.s sa ... as s.ts :' Ss .s.$ ssS %in or water % rssainna serves & 'H us 1 % T 3 o'
 Aprcot-Nut Bread
 E dried apricot a.p powder ::; :;;::::: = & Soak ..s % & Stir s Pr's % :"t 5 nf & S'.: & % S sss gs % G ] f loaf a1 Dsn IS ss rSSs 'S
 Indian Pudding With Tee Cream st bottled asa,.,.& %I& . F S s rss"ul'd s sugar { w"@ l:n Ssi.e marsari". milk doubsL aOwy sirrns % ] 20 s %f l Ad I:l ::.'s 6 s Ss S1: $ a % sT i % s, % $ & @ $ r ps sa3 T Ina 1s Fiu@ s; s' CT oven
 Preparation To ssSs srcSs:s u TnsISE ~SsnaE -'l of ass.. MsEs si:'s ' '"' s':'' ss
The Waterbury Democrat., 1940-11-21
Indian Pudding With Tee Cream

ling, maks some of FoaP lihaeg ordered. including tho ieR cream, Stun nnA truss the iuFhQpg Mako into Inc refrigerator the tuFknv,
 Sci lhe table Wednesday nlskl
The Waterbury Democrat., 1940-11-21

NOs Ali
 standard measuring and
The Waterbury Democrat., 1940-11-21

To avoid crowded bouru on Thanksgiving morn preparations Wednesday. Do auFe everything ls anlean sou plan tn mako that yourself on ThuFaeny the ApFicot-kut nFead and Indian Pudding. Tuck lomnto snlee. esanhsrfy unuee ollses' end saFFosa M euHvenlene
Evening star., 1940-04-24

Margaret Hart, Mrs. John, Herrick,
Mrs. Samuel Herrick, Mrs. Jeter r.
Horton, Judge Marion Heron, Mrs.
William Chaplin Huntington, Mrs.
M. T. Heavey, Mrs. Harry Hawkins,
Mrs. Welly Hopkins, Miss Evelyn
Hodges and Mrs. Emil Hurja.
Others Present
At Function.
Others present were Mrs. Ed v
1zac, Miss Mary Johnson, Mrs. Lu-
ther Johnson, Miss Ruth Jones, Mrs.
Clifford Jameson. Mrs. John F.
johnson, Mrs. Eldon King, Mrs
Franklin Kidd, Mrs. James H. Keely
jr.; Mrs. w. M. Kiplinger, Mrs
Ernest I. Lewis, Mrs. Fritz Lanham
Mrs. Clarence Lee Miller, daughter
OF the honor guest; Mrs. Basil Manly
Mrs. Justin Miller, Mrs. Wallace
Mcclure, Mrs Lee Miller, Mrs. Lynr
Meekins, Mrs. Helen M. Noodle
Mrs. Loyle Morrison, Mrs. E. G
Nourse, Mrs. Barnet Mover. Miss
Jean Nolan, Mrs. Robert Lincoln
O'Brien, Mrs. Matte Wyatt Porter
Mrs. Edmund Pendleton, Mrs. Kar
Pribram, Mrs. Leo Pasvolsky, Mrs
George Quisenberry, Mrs. Donald
Richberg, Mrs. Oscar Ryder, Mrs
Bruce Smith, Mrs. Donald Sawyer
Mrs. J. E. Saugstad, Mrs. T. F
Evening star., 1940-04-24

Brejska, Sonora de Munilla and
Sonora de Crespo.
Guest List Includes
Mrs. william 0. Douglas.
Mrs. william o. Douglas was a
guest, and others were Mrs. Joseph
E. Davies, Mrs. D. Worth Clark,
Mrs. James Slattery, Mrs. Sheridan
Downey, Mrs. Stanley Hornbeck,
Miss Lavina Engle, Mrs. Henry l..
Diemel, jr.; Mrs. Clifford Pinchot,
Mrs. Daniel c. Roper, Mrs. Thur
man Arnold, Miss Minerva Ber-
nardine, Mrs. Frank Buck, Mrs.
Walter Bachrach, Mrs Charles j.
Brand, Mrs. Harold G. Bowen, Mrs.
Donald Blaisdell, Mrs. Francis
Cabell Brown, Mrs. Frank Bohn,
Miss Claire Becham, Mrs. Adrian
F. Busick, Mrs. Clarence Burton,
Mrs. Oscar Chapman, Mrs. David
Cushman Coyle, Mrs. Robert Carr,
Mrs. Irene Caldwell, Mrs Arthur
D. Condor. Mrs. Harry Coffee, Mrs.
Brent Clarke, Mrs. William S. Cul-
bertson, Miss jeanette Campbell and
her sister, Mps. James Durnan; Miss
Maxine Davis, Mrs. Louis Dreller,
Mrs. Alexander Dye, Mrs. Laurence
Duggan, Mrs. j. Fred Essary, Mrs.
Joshua Evans, Mrs. Garland Fer
guson, Mrs. Felix Gygax, Mrs. Bulk
ley Griffin, Mrs. John Gregg, Miss
Evening star., 1940-04-24

and white print dress with touches
of green and her hat was perky
little affair made of black bows.
The honor guests wore corsages of
white carnations. Mrs. Grady wore
sweetheart roses and Miss Flem-
ing's boutonnaire was too large
acorns nestled in a cluster of oak
leaves.
The spring luncheon and ami
mated conversation We'd for atten-
ton with the smart spring outfits
worn by the guests. =.
Among the guests present from
the diplomatic contingent were
Nine Horinouchi, Sonora de Boyd,
Nine. Munthe de Morgenstierne,
Sonora de Bayle. Sonora de Caceres,
Sonora de Castro, Nine. Hurban,
Nine. Zadeikis, Mrs. Merchant
Mahoney, Nine. Lombard, Nine
Evening star., 1940-04-24

Schneider, Mrs. Seiforde Stellwagen,
Mrs. Wesley Sturges, Mrs. William
Stanley, Mrs. e. C. Shields, Mrs.
Carroll Stewart, Mrs. Dave E. Satter-
field, jr.; Mrs. Russell Shetterly,
Mrs. j. Clinton Tribby, Mrs. Charles
Thomson, Mrs. Walter r. Tucker
man, Mrs. James F. Twohy, Mrs.
Jerry Vooris, Mrs. Ernest Van
Fossan Mrs. Frank Waring, Mrs.
Fletcher Warren. Miss Elizabeth
Webb and Mrs. Walter Wyatt.
Evening star., 1940-04-24
Mrs. Bowers Feted

Mrs. Joseph w. Shimon was host
ess at luncheon yesterday, enter
tanning in honor of Mrs. G. p.
Bowers of Fort Wayne, Ind, who
is visiting Mr.. and Mrs. James II.
Ronald. Other guests were Mrs.
Ronald, Mrs. James Watson Of st.
Paul, Mimi; Mrs. Ruth Marks of
New York City, Mrs. o. H. johnson,
Evening star., 1940-04-24
Mrs. Carlton G. Duffus, Mrs. Donald
Rubel. Miss Margaret Abel and Miss
Madeline Frank.
Mrs. Douglas Back

Mrs. Estelle w. Douglas has re-.
turned to her apartment In the
Shoreham after six months of travel
in Florida, Cuba and Mexico. She
has been Joined by her son, Mr..
Donald U. Douglas.
Evening star., 1940-04-24
131 Attend
Luncheon
Party
Mrs. Grady and
Miss Fleming
Entertain
fCoy,ti,,,,ol T,,-o,.. ne~o
Continued From page B-3)

ings wore dark blue with a light
blue hat trimmed with matching
wings. Miss Fleming chose a black
Evening star., 1940-01-17
Chance 10 Climb
On Merits Now
Given Player
Cold Storage System
Is On Evil Stopped
By Baseball Car
BY TOM SILER,
Associated Press Sports Writer.

CHICAGO, Jan. 17.-Spry, old
Kenesaw Mountain Lands still is
making spectacular rulings, just as
he did IS years ago when he sat on
the Federal bench.
Back in 1907 he slapped breath
taking s29 240 900 fine on the Stand
ard Oil Co. of Indiana and this
week he shook the baseball world
with a ruling that cost Detroits
American League club an estimated
half million dollars.
The 71-year-old baseball commits
sioner made himself the ball players
| friend more than ever when he cut
loose 81 players owned by Detroit
| and affiliated minor league clubs
Sunday in the most striking blow
at 'chain-store' operations in the
history of the game.
Means to Protect Players.
He warned club owners and ex-.
| ecutlveS that infractionS of the
rules governing player transactions
in the future would lead to heavy
fines and banishment from the
game OF officials responsible.
Lands explained in supplement
| tary statement yesterday that illegal
| practices in operations of farms
hurt the players.
The purpose and effect of the
farm system" he asserted, "and of
working agreements misused to ac-
complsh the same results without
| the responsibilities of minor club
ownership, is to cold storage ball
players until the major club con-
trolling them sees fit to use them or
sell their contracts.
Instead of being free to advance
as rapidly as their ability merits,
and to advance to and through any
and every club in baseball, players
are unjustly restricted to 'grooved
advancement through the one sys-
tenn which controls them and solely
| as that system may conceive to be
in its interests.
ITO this there is but one excep-
tion-the remote possibility that
player may be drafted"
Warns as to Future.
Lands said the only reason the
penalty wasn't more severe in De-
| troit's case was that club owners
and officials had not been given suf-
ficient warning of the seriousness Of
| the evils.
He gave them fair warning in his
statement yesterday.
In the future, Lands declared,
every secret player transfer or other
player cover up effected, will lead
to making the player a free agent,
flning each club concerned $500,
and suspension from baseball of
each club official or employe parti-
cipating.
The commissioner added that in
every case of certification of club
relationships. affiliations and con-
nections hereafter filed, which is
found to misrepresent or untruth-
fully report any material fact, the
club would be fined $1,000 and the
! official executing such certificate
would be suspended.
Evening star., 1940-01-17
Dozen Scraps Listed
In Golden Gloves
Event Tonight

There may be a budding Demp-
sey, Tunney or Bill Conn in the
small army of amateur pillow-p push
ers who go to post tonight at Tur-
ner's Arena, where the annual
Golden Gloves tournament moves
into the second of a five-week CAM
paign. An event dozen bouts are
scheduled, three in the senior divi-
sion.
Gilbert Mayo, defending feather
weight champion, tangles with Tony
De Toto in the evenings feature.
1t is a semifinal round joust. Other
outstanding bouts find Johnny Gil
kas in the 126-pound novice class,
and Jack Shriver facing Carl Err
coli in the 160-pound novice ranks.
The complete program:
Novices.
Boys, Boys, Club VS.. Al Horton (st Mary's
. 1GS-poSnd dveI: eIIass-Harry Kelley (Pete's
Club No. a., John Gikas unattached vs..
William Coakley Pete's)
l35-pound class-Elwood johnson (un-
ssttTaCneo' vs.. AiDert Sauer tMerr1ck: Joe
sullivan tMerrick> VS.. Russell Pruneau
tunattached): Stanley Lee Cunattached)
vs.. Tommy Johns tst. Mary's).
147-pound class-Pete Legge fNational
GUARD VS.. Alan Shreve (Pete's A. c.
16o-pound class-Jack shriver (Olym-
pic A c. VS. Carl Ercoli (Georgetown
B; CO: Pasduale Iacangelo (Pol. B. c. No.
lO VS.. Ray Mason fMerrick)
Seniors
126-pound class-Glbert Mayo (St.
Mary'S) VS.. Tony Di Tota (Pol Bows Club
No. 81. @
147-pound clase--,Jim pcrrow fNotional
Guard VS.. Billy D, Zerne (rol B. c. No
10.
Light =, heavyweight class Lawrence
Jacobs 'unattache9) VS.. 3il, Nolan tNa-
tional Guard