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Word: eastern (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

Boston University and Resealaer Polytechnic Institute were chosen yesterday as Eastern representative to the NCAA hockey tournament in Colorado. caught fire. All three lines spent most of the last two periods in the Yale zone, and the defense turned back almost every Eli rush. The Blue rooters became unusually silent--it was obvious even to them that the Crimson's inspired sextet was rubbing the Bulldog's nose into...

Author: By James M. Storey, | Title: Crimson Six Overtakes Yale to Win Again 4-2 | 3/9/1953 | See Source »

...Kiphuth's invincible Elis streaked to their 100th straight dual-meet victory, to another Eastern Intercollegiate Swimming League crown, to nine records and ties of two others, and finally, to a convincing 55 to 29 victory over the previously undefeated Crimson...

Author: By Ronald P. Kriss, | Title: Elis Beat Swimmers, 55-29, To Take 100th Straight Win | 3/9/1953 | See Source »

...Yale match completes the freshman schedule while the varsity's last contest will be at Princeton next Friday and Saturday for the Eastern Intercollegiate Championship...

Author: NO WRITER ATTRIBUTED | Title: Varsity, Yardling Wrestling Teams Face Yale Today | 3/7/1953 | See Source »

...crops up at the end of the Crimson's season and spoils a perfect record. For the third straight year the Crimson swimmers are undefeated (8-0) going into their final meet. And for the third year running, they will finish second best, both in the meet and in Eastern League standings...

Author: By Ronald P. Kriss, | Title: Unbeaten Crimson Swimmers Test Yale's 99-Meet String | 3/7/1953 | See Source »

Having impressed your date with a command of Middle Eastern appetizers, allow her admiration no rest. Launch into the entree. The basic meat in these restaurants is lamb, especially when broiled on a skewer with layers of onion, tomato, and green papers. Called Souvlakia at the Athens, Shashlik in Russian restaurants, and Shish-Kabab most everywhere else, the chunks of lamb are sauteed in olive oil and rigone. Before serving, onions are added for pungency. The meat is succulent with natural juice and the combined effect of onions and a pronounced tang of rigone...

Author: By R. S. Tottle, | Title: When Greek Meets Greek | 3/6/1953 | See Source »

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