SOCIAL NOTES
— Homemaking —
Happenings About Town
— Gardening —
By Betha Digree
Couple Observes
50th Anniversary
The fiftieth anniversary of their
marriage was celebrated Sunday.
February 16, by Mr. and Mrs.
Jacob Laktonen, Sr. of Karluk
They have spent all of their marri
ed life in the island village.
Fedesia Laktonen is sixty-five
years old and her husband seventy
five. They are the only couple in
the village to have been married
that long.
Mrs. Laktonen was formerly
Fedesia Aknocknock of Cape Doug
las, Alaska. She was the daughter
of Inakcnte Aknocknock. She went
to live with the Russian priest,
Father William Martish and his
wife Olga, when she was eight
years old.. She lived with them in
Afognak and Kodiak from 1901 to
1905, after which time the priest
and his wife returned to Russia.
The next two and one-half years
Fedesia lived with the Russian
Orthodox priest Alexander Pitel
len and his wife in Afognak.
Mr. Laktonen grew up in Afog
nak. His uncle, Nicoli Shariten,
who is now ninety-one, raised
Jacob. During his youth he attend
ed church school under Father
Martish. In 1904 he went to Karluk
to work in the fish hatchery.
When arrangements were made
for him to marry Fedesia, the
young bridegroom-to-be rowed a
dory from Karluk to Afognak. It
took him ten days to make the
trip. They were married February
16, 1908.
Later, Father Gerasim Schmaltz
made Jacob Laktoen the Psalm
Reader for the Russin Orthodox
Church at Karluk. He is still hold
ing that position.
The Laktonens have four sons.
Jacob, Jr. and Nick who reside at
Larsens Bay, and Andrew and
Alexander are at Karluk. They also
have two daughters, Mrs. Pete
Larienoff residing at Larsens Bay
and Nadia Aga of Seattle, Wash
ington. The Laktonens have ten
grandchildren.
Three of the sons were in Karluk
February 16 to observe their
parents anniversary.
Noted Artist
Here Next Week
The celebrated Brazilian cellist,
Aldo Parisot will make his bow be
fore the Kodiak audience on Sat
urday, March 8 at 8:15 pm in the
Kodiak High School Auditorium
under the auspices of the Kodiak
Business and Professional Womens
Club. v
Born in Natal, Brazil, Parisot
became a favorite with South
American audiences when he made
his first public appearance at the
age of 19. His musical training,
begun under* the guidance of his
stepfather Tomazo Babini, was
furthered by work with I here
Gomez Grosso, a former pupil of
the illustrious Pablo Casals. He
was soon in demand as recitalist,
as soloist with the foremost
Brazilian orchestras and as a mem
ber of the noted Jacovino Quartet.
His North American debut took
place in 1947 at the Berkshire
Festival in Tanglewood. Mass.
A re-engagement by the New
York Philharmonic Orchestra is an
indication of the artistic stature
and popularity of any artist, but
Aldo Parisot has appeared with
this great orchestra on six occa
sions, both at Carnegie Hall and
at Lewisohn Stadium, and as many
times with the Pittsburgh and
Cincinnati Symphonies. The fam
ous conductors who have wielded
the baton for him include Mon
teaux, Stokowski, Bernstein, Paray
and Villa-Lobos.
Parisot now tours North Amer
ica annually. Last season Under
the auspices of the state Dept, he
toured Tunisia, Algeria, Italy,
France and Germany, and recently
he scored an overwhelming suc
cess with concerts in England.
Last fall he joined the faculty of
Baltimore’s Peabody Conservatory
of Music as head of the cello and
Chamber Music Departments.
He plays a rare Stradivarius
cello, dated 1730, nd callled the
“Last” by authorities who claim
it was the last made by the mast
er’s own hand.
Accompanying Aldo Parisot on
his Alaska Music Trail tour will
be Lester Taylor, the noted New
RECIPE OF THE WEEK
Stock Recipe is Basic
Keep it for Future Use
By Max Winkler
President, liestauumls Longthawps
There are some ingredients which themselves are the result ot
sometimes complicated recipes. These ingredients furnish basic
flavor to many dishes. They give them a headstart, so to speak.
This ingredient is called stock.
The soul of the soup, for instance, is the seasoning, but its sturdy
body is the stock. Stews also depend heavily on stock for body and
flavor as do some meat dishes.
Today’s recipe is for one of these basic stocks. It will be referred
to from time to time in other recipes which will appear here. It
should be kept in easy reach.
CHICKEN, BEEF, LAMB or VEAI STOCK (1V2 quarts)
2\k lbs. beef, veal or lamb bones
or bones from 1 fowl
1 carrot, chopped
1 onion chopped
1 stalk celery, chopped
1 leek (white part only) chopped
2 bav leaves
3 eleves
3 black peppercorns
Salt and peppei
Wash and blanch bones; pul in a not. Add cariot, onion, celery,
leek, bay leaves, cloves and peppercorns. Cover with water. Simmer
uncovered 3 to 3!-a hours. Strain. Season to taste. (Canned con
somme or bouillon made from a cube may be substituted lor stock
as described abew)
York pianist who serves as per
manent accompanist both for
Parisot and for the celebrated
violinist, Tossy Spivakovsky. Mr.
Taylor has just completed a tour
of 22 States.
Qf This And That
There is still time to acquire
new books for your library shelves
at the Book Fair being conducted
at St. Mary’s School. The Fair will
be open from 7 until 9 this even
ing, and all day tomorrow (Sun
day) . . . We hear there are some
exceptionally fine books available
for children, as well as for
adults . . .
Despite the heavy rain of the
past week, and the grey skies, a
few signs of Spring are being seen
here and there . . . Sister Hilary
tells us of one brave little English
daisy that is blooming outside
Sister’s office window at Griffin
Memorial Hospital ... In our own
rockery we spied several Winter
Aconite buds pushing through the
soil . . . bringing a bit of cheerful
yellow into an otherwise gloomy
day . . .
If you are looking for an inter
esting hobby . . . one that can
give many hours of interest and
relaxation without leaving the
comfort of your own home . . .
we recommend a home aquarium
stocked with a few tropical
fish . . . The tiny, jewel like crea
tures flashing through the green
plants in the water have a fascina
tion seldom equaled. Having read
and been told, that watching the
fish eases tension in those mental
ly disturbed, we decided to try tc
either prove, or disprove, the
theory! There will, no doubt, be
much of our so-called “spare time’
devoted to the experiment . . .
Received a card from one of oui
wholesalers recently that reads
One day as I sat [musing, sad anc
lonely and without a friend, i
voice came to me out of the gloom
saying, “Cheer up, things could be
worse.” So I cheered up and sure
enough, things got worse . . .
GRANDMOTHERS CLUB
TO MEET WEDNESDAY
All members of the Kodial
Grandmothers .Club are urged t<
attend the next meeting of th<
club Wednesday, March 5 at th<
home of Mrs. Virginia Gurley
Mission Road, at 8 pm.
Final plans for the forthcoming
Smorgasbrod will be made at the
meeting.
HOW CAN I?????
Q. How can I prevent steam froir
gathering on my windows?
A. After first cleaning the win
dows thoroughly, rub thepi with i
thin film of glucerine. Repeat this
treatment whenever the effeci
seems to be wearing off.
—0—o—q—
EARLY TOMATO PLANTING
For juicy tasty Alaskan tomatoei
this summer, the time now is rip<
to start building healthy plants ii
small flats at home.
Harold Pillsbury, horticultures
with the Alaska Agricultura
Fi.xtension Service, says “by th<
time tomatoes are ready to trans
plant into your greenhouse theri
should be no trouble with main
taining adequate heat.”
For those who want more plants
figures should be based on 8,00i
mature seeds to the ounce. Approx
imately half of these should forn
strong healthy plants, Pillsbur
noted. He urged that tomato grow
ers use the varieties reepmmeye
ed in the “vegetable varieties
circular 450, issued by the exten
sion service. The tomatoes have
been tested under Alaskan con
ditions.
Circulars can be obtained from
extension offices in Anchorage,
Palmer, Juneau, Homer and Pair
banks or by writing Information
Office, Agricultural Extension Sri
vice, Box B, College, Alaska.
“To estimate the number of
plants you can use, first decide
how many square feet of green
house space you will allot to
tomato production,” Pilisbury said.
“Divide by four if you are in com
mercial production. Home garden
ers often crowd plants into three
square feet or even less per plant
but production per plant will be
reduced accordingly.”
Transplanting of seedlings can
usually take place about two weeks
after planting. They should be
placed in four or five inch pots
or bands. Space can be gained by
making an intermediate transplant
into other flats. Plants should be
set two inches each way and then
can stay in place for another two
to three weeks. Then the plants
should be placed in larger bands
or pots to avoid checking growth.
Pillsbury explained
"They may be set directly in the
greenhouse if the heating system
is adequate. One should maintain
night temperature at approximate
ly 60 degrees F. and day tempera
ture at not over 80 degrees F.
Plants should be eight to ten
inches tall eight to ten weeks from
seed germination and the first
fruit buds starting to show. You
should have ripe fruit from 45 to
55 days after the first flowers are
fertilized,” he concluded.
POLICE SLOGAN
Learn from other driver’s mis
takes—you might not live long
enough to learn from your own.
First, you can create an illusion of
thickness by wearing it short and softly
curled Avoid long,trailing ends or tight
frizzy curls that will only point up the
thin, dry character of your hair.
\
Wash your hair, at least once a week, with an
oil base shampoo Set it with bobby pins or
rags, winding as much hair as you can into each
curl Pont use heavy metal curlers that might
fray sensitive hair ends.
Brush your hair every night before you set
it. This will help distribute the natural
Oil down to the tip of each strand wheht
the hair if it's dry,often Splits and bhRSkS
Try to stay away from treatments that have
a drying effect on your hair - machine
permanents - detergent shampoos - or pro
longed exposure to the sun.
Q /SSi Pond's Good Grooming StfviO t
D
Always keep a goodly supply off
soft drink? on hand
Your friends might drop in
any old time
Kodiak Bottling Works
Phone 2244
t
1
)
1
V
'P'uut&er
‘SaokA-SodVCKCXA
V. M. Hi Fi record players
and
Tape recorders
in stock
Hours — 9 to 6 — Week days 10 — 8 — Fridays
Phone 2631