davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1941-12-18
Spinach Loaf
 Tempting Dish

A tempting and attractive niain- stay-e especially suitable for meats less menus-b Spinach Loaf with Egg Sauce,
 This is a grand way to serve that leafy vegetable which iS so nutri. tionally good but 90 often neglected In our menu plans for spinach tastes marvellous baked in Q ereamysrieh sauce. Spinach Loaf is easy to prepare-meFely open c can Of spinach, cut 1t fine, combine with white sauce and eggs and bake until set. Be sure thatt he spinach b cut fine--that is responsible for It's pleasing texture and makes it slice 70 beautifully.
 Spinach Loaf
 1 No. 2 can spinach
 2 tbSp, butter
 1 tbgp, four
 1s2 tsp. salt
 Dash Of cayenne
 1 cup liquid drained from
 spinach
 l cup irrAdlated eVaporated
 milk
 2 eggs
 Drain spinach and save the liquid for white sauce. Gut spinach very fine with scissors. Melt butter. Blend in flour, salt and cayenne, When smooth and bubbling, stir In the spinach water gradually. Stirs ring constantly, boil until mixture begins to thicken. Add milk and continue cooking over boiling water until thickened Pour white sauce slowly Into beaten eggs, stirring viz. ofously. Stir iIl the chopped spin. ach. Pour Into c well greased bak. Ing dish and bake in c slow oven (326 degrees F.) until set, about l hour. Yield: 6 servings
 Egg Sauce
 1 leg tbsp. butter
 2 tbsp. flour
 i-2 tsp. salt
 Dash of pepper
 1 cup boiling water
 1 cup irradiated evaporated
 milk
 2 hard cooked eggs, chopped Melted butter, Blend in flour, salt and pepper and when smooth and bubbling, add the water gradually. Stirring constantly, boil until mix. tllre begins to thicken. Add milk and continue cooking until thick ened. Fold in the chopped eggs just before serving. Yield: 2 cups. Spinach Loaf with Egg Sauce Is c colorful and appetzing combination -arld nutritiously good, tool Mush. room, bacon or cheese sauce may be served with Spinach sauce may be served with Spinach loaf for va- riety'-they make equally delicious combinations.
The Waterbury Democrat., 1941-12-18
Order Meat For An-Out HeaIthDefenSe

Have you Q little priority" in your home? If you haven't, you'd better get one of these newsworthy items "a priority on the use of vitamins from natural sources.
 It takes no governmental red tape to give you precedence to use vita- rnins which ars natural to many foods notably meat, dairy prod ucts, fruits, vegetables, whole wheat or enriched breads and cereals. For health defense, every homemaker is strongly advised to "tool' these vita- lnin-loaded foods into as many ate tractive dishes as possible. That's because there's no "ceillng" on the amount of vitamins from natural sources the human body can safe- ly take, nutrition authorities ad- wise.
 As important to the nation as the health of it's armed forces is the health of It's "civies," as civic iians are nicknamed. And with the heavier taxation of work and re- sponsibllity in factory, farm and home, the importance of vitamins takes an unprecedented place. Vita mins are the needed munitions" for first-class civilian work.
 Vitamins in the natural, just as drafted by Mother Nature, are found abundantly in meat. Scientists dis- cover that not only does meat pro- vide complete or all-out proteins and essential minerals, but 1t is also a rich source of the vitamiTl B group. And authorities state that the most frequently encountered de- ficiencies are of one or more of the B vitamins.
 A highly popular recruit" meat is one of the most valuable defense foods. That's because of It's flavor and of its B vitamins. Briefly, these yltamins are vitamin B1 (thiamine), |, vitamin B2 (riboflaWn), and the anti-pellagra vitamin.
 Top-ranklng sergeant in the thia- mine battalion is pork, followed by liver lamb, veal and beef For high ribo1avin ranking, liver steps smart 1y to the fore, followed by veal, lamb. pork and beef. To help de- fend on the anti-pellagra vitamin front. look 10 liver, veal, pork, lamb and beef, as shown on the accom- panying chart which proudly bears the seal of acceptance of the Coun- ell on Foods and Nutrition. Amer ican Medical Association.
 Tn civilian life of the past two or three years doctors have irlcreas- ingly recognized that mild forms of thiamine deficiency are by no means uncommon. Also. that Q fairly large percentage of our population is suf- fering from some degree Of thia- mine deficiency.
The Waterbury Democrat., 1941-12-18

oipop tree loaded with sweets instead of leaves is always fascinating idea children why Christmas this yield cookies instead of the usual Christmas ornamental We decorated tree with fancy Christmas cookies last that pleased when they told they might each pick cookie oG the tree
 One Recipe For All Sorts of Cookies Cardboard patterns laid the rolled cookie dough- sharp knife cut the cookie dough rocking horses reindeer ssnta stars and decorated with coored icing while others made of darker dough- really delightful assortmenand ell made from cookie dough recipe. Here it is:
 CHRISTMAS COOKIES
 Dark Dough egg 2A sifted all -four 5 brown (packed in 1 tsp soda 1 salt 25 molasses tsp cinnamon ! N shortening melted l tsp ginger
 Beat we'll Blend in brown mcasss and melted short eng St four soda salt cinnamon and ginger together and stir into the moasses mixture Mix well and set in refrigerator to chill hour
 Roll dough about N inch thick on board using rubbed into cloth dough from sticking The different shapes thick puffy desired and place greased heavy baking sheet and bake 10 minutes in quick moderate 375 F. When cool ice decorate desired
 To Make Light Cookie Dough
 Use the recipe DARK DOUGH-but substitute molasses white vanilla for the cinnamon and ginger
 Patterns for Christmas Cookies department many stores possible a tnsmth make cutters especially to order Or patterns may be cut from heavy cardboard
 Use the Dark Dough animal shapes shapes and ginger bread boys and girls The Light Dough suitable for Christmas bells, stockings stars wreaths and Christmas trees
 Icing for Christmas Cookies
 Use tbsp eOnfeeOners tsp. vanilla lemon extract tsp salt Stir enough cream into the to make the asyspreadng Then add we'll of the icing be cOOred by adding drop two of vegetable eoloring. Christmas starsgreen the Christmas eesrd the stockings, etc.
The Waterbury Democrat., 1941-12-18
'ss' Pre-Holiday Cooking Preparations sssss

Half the thrill of Christmas Is Iii the pre-holiday cooking prepara. tions mixing cakes that are crammed with fruit and nuts, baks ing aTl endless variety Of cookies to be frosted and "trinmed," making delicious breads that come brown and hot from the ovefll
 And 50, to help Santa on his merry way, here are q variety of sparkling recipes, especially concocted to Te. fleet the joyous holiday spirit. First, Cookiesi If all the ingredis erts that go into Christmas cookies were put into a kaleidoscope, they would make as beautiful an array Of designs as any Of the tiny pieces Of colored glass that fl lthe end Of that magic tube. Citrol and gtimdrops, nuts, dates and IIlaras- chino cherries, coconut, chocolate chips and coloFcd sugars = oil these are irl the design for Cllristmas. Bee sides their bright colofy, their flavor is rich and their texture tender and cruflchy, too.
 Chocolate Yule Cookies
 About { Dozen)
 1-2 package fast granular yeast 1-4 cut ltikewarn water
 1.4 teaspoon sugar
 About 2 i-4 cups gifted flour
 leg cup shortening
 3s4 cup sugar
 1.4 teaspoon salt
 1 egg, well beaten
 l teaspoon vanilla
 1 square (ioz) unSweetened
 chocolate (fnelted)
 1s3 teaspoon baking soda
 Pour the granular yeast into the lukewarm water, add the l.4 tea- spoon sugar, stir and let stand S
The Waterbury Democrat., 1941-12-18

minutes to soften. Then thicken this yeast mixture with i.3 cup of the Sifted flour; best smooth and let stand, away from any draft. Cream together until fluffy the shortening, the 3-4 cup sugar and the salt. Add the beaten egg, vanilla and melted chocolate. Mix well, then add the yeast mixture and blend very thor oiehly. sift the soda with the re- fnaining flour and add to dough. Mix again thoroughly. Then roll out on floured board until about i-e inch thick and cut with cookie cut. ter. Let stand 10 minutes, then bake about 10 minutes in . moderately hot oven, $50 degrees Y. If desired, put dough (whei Tnixed) in coy- cred cortainer and store in refrigers ator for several hours or overnight. Roll out the chilled dough until about l.S inch thick, cut, let stand ln pan 10 minutes, then bake. Decorate with walnut halves CT with hand froBting.
The Waterbury Democrat., 1941-12-18
Roast Goose
 For Christmas
BY JOSEPH BoGcHA (Chef de Culslne-The PlaEa-New

BY JOSEPH BOGGHA (Choe de Culslne-The PlaEa-New
 York)
 If turkey ls not a confirmed hol- iday habit at your house, then con- sider goose Tor c change. When properly prepared roast goose is most delicious; 1t is less expensive than turkey, and quite as appropri- ate, These suggestions for preparing, stutfing and roasting goose will be helpful:
 Preparation
 Have goose well cleaned and plucked by butcher. Remove pin feathers; wApe thoroughly, inside and out, with damp cloth. Sprinkle surface of bird and cavity with salt and pepper.
 Btukflmgs Fruit stuffing: Peel, core and chop finely { large apples; add to 3 cups stale bread crumbs seasoned with 1 lea teaspoons poultry season- ing, 1 1-2 teaspoons salt, pepper and grated rind of i.2 lemon. Add to this mixture sufficient fresh ap- pie juice or cider to molsten stufflng and still leave 1t flufgy. Stuff light- " Into cavtty; draw vent together and fasten with toothplcks or stitching.
 Rice and Sausage stuffing: Have ready { or 5 cups of hot cooked rice; add 3 tablespoons minced on. ion softened in 3 tablespoons but- ter, cup minced cooked sausage meat, well seasoned with sage; 1 teaspoon each of finely minced parsley and celery leaves: dust- Ing Of pepper and more salt, # rice needs 1t, Mix well and stuff into cavity. Close vent and stitch.
 Roasting Place goose in roasting pan, add S.4 cup hot water. Place In oven at 316 degrees Y. heat and roast for about 3 hours, basting freauently. Remove bird to hot platter; skim fat from juices; add minced liver and heart; thlcken 60 desired consisten. cy with blended flour and butter, or use granulAted tapioca if clear brown gravy iS desired.
 Garnlshlng
 darnish tho goose with bouquets of fresh cresS and small cranberry moldS, or red apple cups made from small tart red apples halyed, scooped out ard stuffed with chop. ped apple, nuts, dates, cinnamon and sugar and baked until apple Is just tender.
 Or gGrnish the platter with bunch. eB of creSs and mounds of hot but- tered Veegtables selected for good contrast in color and flavor as turnip balls, Brussei sprouts, shred- ded carrots, baby boetS, giant green peas,
The Waterbury Democrat., 1941-12-18
Low.cosr oHRrsr6As D,

spoon sugar, stir and let stand tc soften. Pour the gealded milk into mixing bowl and let cool. Cream to-. gether the butter Cor inargarine) the 3-4 cup sugar and the salt. Add the weil-beaten egg and yolks, the lemon and the nutmeg. When milk Is lukewarfn, add to it the softened years and 2 cups of the Bifted flour. Beat until smooth. Next, add the butter mixture and enough more Of the flour to make a dough as soft aS can be handled. Beat or knead until smooth. Place in greaSed bowl, cover and let rise iil warm place un' til doubled in bulk. Mix the fruits, then dust with tablespoon flour. Add the fruit mixture to the risen dought while folding 1t down, and let rise again about 3.4 as much aB the first time. Turn the dough onto floured board and divide into even portions. Roll each portion ifls to an oval 3.4 inch thick. Make c deep crease lengthWise through the center of each sheet of dough, then brush with melted butter. Fold over at crease, pocketbook fashion, and place on greaSed baking sheet. Let rise until light (about houF) then bake 90 to 40 minutes in Q moderately hot oven, $50 degrees r. unbu?Let etaoinshrdluemfwypinfw While still warm, cover top with simple white frosting, and gainish with almonds.
 KFlngIe Bread
 Krisg Kringle he's Santa Claus to children on the continent, And kFingle bread well, the recipe is almost as old as ChFiBtmas itself, but the goodness - that's c story you'll want to learn for yourself.
 KRINGLE
 d2 to iB),
 3-4 package fast granular yeast
 i.2 cup lukewarnl water
 l-2 teaspoon sugar
 3.4 cup sealed milk
 teaspoon salt
 1s2 cup sugar
 About 3 i.2 cups sifted flour
 l egg, well beaten
 l'2 cup melted shortening
 i-4 teaspoon powdered cardamon
 i-2 cup seedleSs TaisinS Cor omit
 l beaten egg yolk
 1-4 cup milk
 Pour the granular yeast Into the Iukewarrn water, add the leg tea. spoon sugar, stir and lot stand to soften. Pour the scalded milk into mixing bowl, add the salt and the leg cup sugar, and let cool. When milk Is lukewarm add the softened yeast and 2 cups of the Sifted flour, Beat until smooth. Add the beaten egg, the melted (not hot) shortening and the cardamom. Blend well, then stir in enough more of the flour to make Q dought soft enough to be handled. Knead until smooth. Place dough in greased bowl, cover and let rise In warm place until doubled in bulk. Punch dough down and add the raisirs, if desired, dusted lightly with flour. Let rise again until doubled. Turn onto fioured board and divide into 12 to IS even portions. Roll each piece of dough into a long strand, 1-2 inch in diameter. Shape into pret- gel form, bow-knots, rosettes, twists, etc. Place, some distance apart, on greased baking sheets. Let rise lin- til light (about 1 hour). Brush tops with beaten egg yolk, mixed with 1-4 cup milk. Bake about 20 min utes in moderately hot oven (375 degrees Fl. If desired, brush again with egg and milk when taken from the oven.
The Waterbury Democrat., 1941-12-18

the pie). Slice quartered apples fairly thick. Melt butter ia sauce. pan: add crumbs and spices. Mix well. Arrange apples in layers in prepared pie shel, using "dough- fut-like' slices of apples for the center. Over each layer sprinkle buttered, splced crumbs. Pour old-fasilioned nolaAses over top of filled pie. Make 10 minutes In hot oven (460 degrees p, then decrease heat to $50 degrees F., cover top with piece of wrapping paper, con. tinue baking additional 70 minutes until apples are tender and glazed over top.
The Waterbury Democrat., 1941-12-18
The Goose Hangs High Top Him Off With Pie

from over hot water, add flavor. ing; fold in egg whites, gtiffly beaten. Cool. Fold in half the whipped cream. Pour into pie plate lined with ginger glapl (both sides and bottom of plate lined to form Q cruSt). Chill until firm. Top with remaining half oi whipped cream Into which ia folded the tablespoon of nolaases Sprinkle top generously with grated nutmeg.
 SPICY APPLE CRUMB PIE
 Six to eight tart apples, 2 table. spoons butter, leg teaspoon cinna- mon, 1.B teaspoon algpice, i-2 cup fine crumbs, 3.4 cup dark i1olaSses 1 recipe plain pastry.
 Line pie pan with pastry and criinp edges. Place in refrigera. tor until apples arc ready.
 WaEal and pare apples, quarter and core all but one apple. Take this one (iarge) apple and remove the core, slice quite thick (use fol center Of each layer of apples ir
The Waterbury Democrat., 1941-12-18
Nut Bread Is
 Holiday Treat

Tie holiday season always brings Co mind those ofice-a-year treats that grandmother used to make. Hot breads, for instance. They're as much a part of the holidays aS sleigh bells and holly. N Nut Bread a,
 \ eggs slbAI,
 1 cup sugar
 { i.2 cups flour
 tsps. baking powder B
 1-2 tasp. salt
 1-2 cups milk v 'T 2 cups nuts :, tsp. vanilla
 Beat eggs. Add sugar gradually, beating thoroughly. Sift flour once and measure. slft flour, baking powder, and salt together. Add slowly dry ingredients and milk al- ternately to egg mixture, mixing thoroughly. Fold in broken nut. meats. (PecanS are preferred, al- though English walnutS may be used if desired) Add vanilla. Pour into well-greased porcelain eflam- eled bake pan. Let stand 20 1iin- utes. Bake 10 minutes in moderate oven (360).
The Waterbury Democrat., 1941-12-18
GIRL Is FAMILY,s PRIDE

Detroit, (UP)--For the first time in 8S years a feminine member oi the Ronayne family is going tc school. The family is not illiterate Five year, old Estella Marie Ronayne who enrolled in a Detroit kinder garten this fall-is the only girl born in her family since 1853..
The Waterbury Democrat., 1941-12-18
For ChrIsIn,..s Morning

Christmas morning, or the day before Christmas, for that matter, is q pretty busy time. Tn the utlayoid- able confusion Of guests dropping by, last-mirute gifts to wrap, and the turkey to stuff, therell be no time for bread baking. But, plan ahead c bit, and you can have tempting, hot frlilt.fLiied rolls for breakfast on Christmas morni Fruit Rolls
 q leg Dozcn)
 1 package fast granular yeast
 l.2 cup lukewarm water
 l.2 teaspoon sugar
 i-2 cup scalded milk
 ] teaspoon salt ....
 is3 cup sugar
 Sifted flour, 3 leg cups CT more
 1 egg, well beaten
 1.3 cup melted shortening
 i-2 teaspoon vanilla
 3-4 to 1 cup sliced citron and
 candled cherries
 Brown sugar
 2 tablespoons cream or top milk
 Pour the granular yeast into the lukewarm water, add the 1.2 tea- spoon sugar, stir and let stand to soften. Pour the scaled milk into mixing bowl and dissolve in 1t the salt and the i-3 cup sugar. Let cool. When milk is lukewarnl, add the Softened yeast and 1-2 cups Of the Sifted flour. Beat until smooth. Next add the beaten egg, the melted (not hot) shortening and vanilla. Mix well, then stir in enough more flour to make a medium-soft dough. Knead until smaath. Place ir greaSed. covered bowl and Yet rise in warm place until doubled in bulk. Knead down and let rise again until doubled. Turn onto floured board. Roll into a rectangle, l-4 inch thick and about IS inches wide. Brush with melted butter and sprinkle with brown sugar. Scatter the fruit evenly over the dough. Roll up as for a jelly roll, pressing edge down firmly. Cut into one-inch slices. Place, cut side down, in greased bis- cult pans or in muffin pans. Arrange the fruit SO that red and green may show on the outside of the buns. Let rise until doubled. Brush tops Of rolls with the cream or top milk and sprinkle with granulated sugar. Bake about 25 minutes in a inoder- ately-hot oven 375 degrees F.
The Waterbury Democrat., 1941-12-18
Christmas Buffet Goodies

There's nothing that can warm the cookies of the heart quite so readily as the sight of folks munching de- hghtedly on delicious bits from 6 holidayladen buffet. So why not find a spare afternoon soon and pack 1t full with the making of Christmas goodies? One thing you'll want to include in your baking spree will be
 Christmas Stolen (2 Large Cakes)
 1 1-2 packages fast granular yeast Ia cup lukewarm water 1-2 teaspoon sugar
 3-4 cup milk scalded and cooled 3-4 cup butter or margarine 3-4 cup sugar
 1-2 teaspoons salt
 1 whole egg and 2 egg yolkS,
 well beaten
 Grated rind and juice 1-2 lemon Ia teaspoon ground nutmeg About cups sifted flour S-4 cup seedless Talslns i-4 cup cleaned entrants l-2 cup sliced citron
 2 oz. blanched almcslds for
 garnishlng
 Pour tine 8ranular yeast Into the lakewarnl water, add the t-2 tca~
The Waterbury Democrat., 1941-12-18
BY MRS. GAYNoR MADDOX

Some families prefer less tradit- ional dessertS than rlince pie, plum pudding. The two Tnolasses recipes given here are oid.fashioned ifl one way but very CilristlnaS lo4i in are other. Incidentally, they're rich in iron
The Waterbury Democrat., 1941-12-18
F0R YOuR HOLIDAY ENTERTAINING

Betty Crocker has prepared three aets) Entertanmg at with ideas for Christmas party decorations and cards-(2) "For Your Holiday Festivities" with for Christmas Eye Parties
 TO obtain all of thesesmpy send your with r name address and three cents in postage mailing costs Betty CEocker in care of this newspaper.
The Waterbury Democrat., 1941-12-18
EGGNOG PIE WITH GINGER
 SNAP CRUST
 ((Makea 1O-Inch PieI

Three teaspoons gelatin, 3 cups milk, 3 eggs, separated; i.2 cup, plus 1 tablespoon old-faShioned molaSses, cup heavy cream d.2 pirt), whipped; l.3 cup sugar, I-s teaspoon salt, l-2 teaspoon vanilla or rum fiavoring, ginger snaps, nutmeg.
 Soften gelatin in l-2 cup cold milk. Then add remaining 2 1-2 cups milk, heated to Scald4ng. In top of double boiler mix egg yolk6, i-2 cup rnolasses, sugar, and salt. Add milk and gelatin mixture. Stir over boiling water until sugar and gelatin are dissolved. Remove
The Waterbury Democrat., 1941-12-18
ToMoRRow's MENU

BREAKFAST: Sliced bananas, country sausage, wilolewlleat toagt, coffee, milk.
 LUNCHEON: Hot tomato soup in cups, tuna and celery salad, hard enriched rolls, sugar candles, tea, milk.
 L0W.CosT CHRISTMAS DIN. NER: Cider cocktail, roast fresh pork, brown gravy, Bpieed crRn- berry sauce, mashed potatoes, Brussels sprouts, fnolded vegetable salad, spicy old-fashioned apple crumb pie, nuts, raiSins, hints, coffee, milk,
The Waterbury Democrat., 1941-12-18

peNc eecnu pFohems send letter requesting information Chic nek nsmpHs ~ Psss analaae esns sspwp se cover ueaa
Amerikai Magyar hirlap = American Magyar journal. [volume] (Youngstown, Ohio) 1911-1942, 1941-06-12
YOUNGSTOWN WEST SlDEl
MAGYAR PoLGARl KOR

Elnok Hajdu Pal. $50 Bessemer.
Phone 30460. (aki a gyiilestermet a
konyhaval. telies felszerelessel barh.
mex kiadia) Aleln0k III Kalmar Fe.
rene. Titkar Danish JOSEF. II Queen
Street. Phone 70547. akihez minden
level kiildend6. Penztarnok Kond-
rAth Janos. Ellen6r0k Lengyel G.
Lajos. Nemeth Istvan. Juhasz 10
zsef. Trustee-k: Haidu Pal,
Kondrath Janos. Brogli Ferenc. Len
gyel Peter. Cholenszki Ferenc. Da-
nish J6zsef. Nagybizottsagi tagok:
Hajdu Pal, Kovacs Mikl6s. Nemeth
JOSEF. P6ttagok: Miglecz Bella,
Mikita J6zsefne.
Gyiileseit tartia West Sidei Ma
gyar Hazban. 228 Donald Avenue,
minden h6nap Ak vasarnap delutan
2 oral kezdettel. Hivatalos lap az
Amerikai Magyar Hirlap.
Amerikai Magyar hirlap = American Magyar journal. [volume] (Youngstown, Ohio) 1911-1942, 1941-06-12

nemet f0ldon, akik ennek mes
terei. Ez az Okla annak, hogy a
siklo repiilesek rekordjait mind
nemetek tartjak. Van k0ztik
olyan, aki csaknem huszezer
lab magassagra tudott egy mo-
tor nelkuli geppel emelkedni.
Van olyan, aki tobb, mint 900
mertf0ldes tavolsagot jart
meg es van olyan, aki tobb
mint tizennyolc ora hosszant
tudott a leveg0ben maradni.
Amerika joforman csak most
kezdi a siklo repulest es a had
sereg mar is megelegedessel je-
lenti, hogy egy fatal mernok
Detroitbol az Ohio allambeli
Fremont varosba repult, tehat
hetven mertfold tavolsagra
siklo gepevel es k0zben $500
lab magassagra emelkedett.
Amerikai Magyar hirlap = American Magyar journal. [volume] (Youngstown, Ohio) 1911-1942, 1941-06-12
SCENT iSTVAN EGYLET
vERHOVAY 21. FiOK
Aiapittatott 1901 augustus 25-en
Verhovayhoz csatlakozott
1884 szeptember h6 Len

Elnok Balasko Gyorgy. Alelnok
Kuti Gabor. Titkar Kaluczky Janos.
1349 Republic Ave, Youngstown,
Ohio, telefon 1858, kihez az 0sszes.
az egyletet erint6 levelek kiilden.
d6k es betegsegek jelentad6k. PeIz'
tarnok Hoffer Andras, SCI Wilson
Ave, Youngstown, o. Ellen6r Bodzas
Janos. Szamvizsgalo bizottsag: Meme.
nyi Miklos Ern6, Homolya Istvan,
Habodasz Gustav es Takacs Mikl6s.
Nagybizottsagi tagok eln0k es tit
karon kivul meg Gene Claiborne
es Homolya Istvan. Pottag Benish
Andras. Hivatalos orvosok: DR.. Mig.
letz Andras. DR.. Laurisin Jen6 es DR.:
Sziics M Murril Keruleti szervezf
Takacs Miklos, 113 Halls Hights
Ave, telefon 3-7S59. - Gyiilesterem q
Scent Istvan Otthonban. GyIles min
den h6nap els6 vasarnapjan delutan
2 6rat6l kezd6d6leg. - Hivatalos LAP
az Amerikai Magyar Hirlap.