Mrs. Boyer MacMillan Bryce
Peggy A.
Spears
mé&rries Marine
The gedding of Peggy Ann
Spears'¥and Sgt. Boyer Mac-
Millan Bryce USMC, took place
recently in St. Ann’s Church,
Luzerne. The Rev. Leonard
Meckwood performed the
double ring ceremony and cele-
brated the Nuptial Mass.
The bride is the daughter of
Mr. and Mrs. Robert William
Spears, 245 Carverton Road,
Trucksville. The bridegroom is
the son of Ruth Bertels, 254 N.
Main St., Wilkes-Barre, and
Boyer Bryce, Chicago Heights,
Chicago, Ill.
Given in marriage by her
father, the bride was attired in a
formal white gown of organza
over peau de soie embellished
with Alencon lace. Her triple
tiered illusion veil was held by
beaded floral petals. She
carried a circular bouquet of
lavendgg and ‘white carnations,
roses gwd stephanotis.
Matron of honor was Mrs.
Michael Bonieski, sister of the
bride. Bridesmaids were
Barbara Manganiello, Alice
Maguire and Joyce Miller.
The attendants were attired
in fori length gowns of or-
chid and lavender silk worsted
with matching headpieces.
They carried bouquets of
lavender carnations and pink
roses.
Michael R. Bonieski was ring-
ARR HAMAR
Ey ~ % i % “8%
k.
bearer and John Spence carried
the marriage liturgy.
Best man was Thomas
Chanady. Ushers were Walter
S. Mitchell, Michael Kozake-
wich and Robert Trippleton.
Following the ceremony a
reception was held at the Irem
Temple Country Club, Dallas.
The couple took a wedding trip
to California.
Mrs. Bryce graduated from
College Misericordia, Dallas,
and completed a dietetic intern-
ship at Good Samaritan Hos-
pital, Cincinnati, Ohio. She is a
dietitian at the hospital of the
University of Pennsylvania,
Philadelphia.
Sgt. Bryce graduated from
Perkiomen Preparatory School
and attended Rollins College,
Fla. He is in the United States
Marine Corps and left April 14
for his second ‘tour of duty in
Vietnam.
A prenuptial shower for the
bride was held by Mrs. Robin
Spence, Mrs. Robert Spears and
Mrs. Michael Bonieski. A
breakfast shower was held by
the dietitians at the hospital of
the University of Pennsylvania.
A dinner party was held after
the wedding rehearsal by Mr.
and Mrs. Kenneth D. Mac-
Millan, grandparents of the
bridegroom, at the home of
Margaret Guthrie Mitchell,
Yeager Avenue, Forty Fort.
Mr. and Mrs. Chester R. Bar-
rall, Lehman, announce the
marriage of their daughter,
Margaret Louise, to Richard
George Berlew, son of Mr. and
Mrs. George Berlew, Orange.
The wedding took place at the
Orange United Methodist
Church April 4. The Rev. Don-
ald J. Schalk performed the
double ring ceremony. Organist
was Roberts Gardner.
The bride, given in marraige
by her father, was attired in a
floor-length * silk crepe gown
with a short train, and an Alen-
con lace empire bodice with a
scoop neckline. Her double
tiered elbow-length veil of nylon
tulle was attached to a double
crown of crystals and seed
pearls. She wore a single strand
of pearls, a gift from the bride-
groom. She carried a cascade
bouquet of white carnations and
mums centered with two white
orchids. 3
Matron of honor was Mrs.
James F. Lord, sister of the
bride. She wore a floor-length
gown of green chiffon with a
mandarin neckline, empire bo-
dice and long chiffon sleeves
trimmed in white lace. Her
matching headpiece of chiffon,
flowers and leaves was trim-
med in seed pearls with a bouf-
fant veil. She carried a cascade
bouquet of yellow carnations,
yellow mums and white roses.
THE DALLAS POST, APRIL 23, 1970
Margaret Barrall
united in marriage
to Richard Berlew
Best man was Borge Lyhne,
Avon, Conn., brother-in-law of
the bridegroom. Ushers were
James H. Barrall, brother of the
bride, and James F. Lord,
brother-in-law of the bride.
The mother of the bride wore
a turquoise crepe dress with
matching accessories and a
corsage of pink carnations. The
bridegroom’s mother was at-
tired in an aqua crepe dress
with beige accessories and wore
a pink carnation corsage.
A reception for the immediate
families followed at the home of
the bride’s parents. The couple
then left on a wedding trip to
Homestead and Key West, Fla.
They returned April 20 to reside
in their newly furnished apart-
ment on the Huntsville-Cease-
town Road.
The bride graduated from
Lake-Lehman High School and
is employed at Natona Mills.
The bridegroom graduated
from Dallas Senior High School
and Pennsylvania State Univer-
sity with a B.S. degree in horti-
culture. He is associated with
his father in the fruit business in
Orange.
The matron of honor enter-
tained the bride at a variety
shower at her Shavertown
home. The wedding party was
entertained at the home of the
bridegroom's parents following
the wedding rehearsal.
agile figure reward
for eating lean foods
“The way to a man’s heart is
through his stomach’ is more
fact than fiction, says Lillian B.
Jamgochian, Extension home
economist, Luzerne County.
If medical doctors, who spe-
cialize in heart diseases, had
their way, brides would never
learn to make flaky melt-in-
your mouth pie crusts and other
pastries including rich cookies.
Instead they would have meals
of so-calied lean foods, low in fat
and free of cholesterol. Recipes
for rich butter and egg cakes
with creamy icings would take
their rightful place in the ar-
chives. Racing to join the high-
calorie sweet would be whipped
cream.
The reward for following the
heart specialists’ wishes would
be a youthful agile figure that
could be the envy of your peers
with a still greater reward of re-
duced risk of a possible heart
attack.
To control the amount and
type of fat you eat, the Ameri-
WRT
can Heart Association has a few
guidelines. For most meals, eat
fish, chicken, turkey, or veal;
‘ eat not more than five two--
ounce servings of beef, pork, or
ham each week. This is cooked,
edible meat with visible fat
trimmed.
Avoid all foods fried in deep
fat. The cooking methods of
choice are baking, boiling,
broiling, roasting, and stewing.
Go slow on fatty luncheon
meats, such as sausages, and
salami.
Use liquid vegetable oils and
the soft margarines. Coconut oil
is the exception among liquid
types since it is high in sat-
urated fats. For eating and for
cooking, use low-fat or skim
milk and skim milk cheese. Be-
cause egg yolks, shellfish, and
organ meats including heart,
‘liver, brains and kidney, are
rich in cholesterol, limit their
intake. Eat no more than three
egg yolks a week, counting
those used in cooking.
ly
x
ie
*
Anita Beth Augsburger
engaged couple plans
early July wedding
The engagement of Anita
Beth Augsburger to Thomas
Lee Wardell, Kansas City, Mo.,
has been announced. Miss
Augsburger is the daughter of
Mr. and Mrs. Carl Augsburger,
For Wayne, Ind. Mr. Wardell is
the son of Mr. and Mrs. John F.
Wardell, Westmoreland Hills,
Trucksville.
The bride-to-be graduated
from North Side High School,
Fort Wayne, and received a
B.S. degree in education from
Ball State University, where
she was affiliated with Alpha
Phi social sorority. She is em-
ployed by Fort Wayne Com-
munity Schools.
Mr. Wardell graduated from
Dallas High School and from In-
diana Institute of Technology
where he received a B.S. degree
in mechanical engineering.
While attending the university
he was affiliated with Sigma
Phi Epsilon social fraternity.
He is employed by Combustion
Engineering, Inc., Windsor,
Conn.
The couple are planning to be
married July 11.
Sharon Strzelczvk
becomes bride
Sharon Strzelczyk, daughter
of Mr. and Mrs. Chester Str-
zelczyk, Harveys Lake, was
married April 15, to George H.
Robinson Jr., son of Mr. George
H. Robinson Sr. and the late
Elizabeth Robinson.
The Rev. Forrest Nelson per-
formed the ceremony in the
Emmanuel Assembly of God
Church, Harveys Lake. A
reception was held immediately
following the ceremony at the
home of the bride’s parents.
Eunice Oney bride
of Claude A. Sorber
Eunice E. Oney, daughter of
Bertha Oney and the late
Elwood Oney, Harveys Lake,
became the bride of Claude A.
Sorber, son of Mr. and Mrs.
Robert Sorber, RD 1, Noxen, in
February at the Emmanuel
Assembly of God Church,
Harveys Lake.
The double ring ceremony
was performed by the Rev. For-
rest Nelson. The bride was
ots
XW AE Rs
LEED
LEE
Xx Mx Mx AE
LEER
Mrs. Sue Bennett serves Sunday brunch to some of her hus-
band’s business associates.
-
given in marriage by her
brother, George, Somerville,
N.J.
Matron of honor was Rebecca
Widdick, Kearny, N.J., and
brides-maid was Janet
Reynolds, Philadelphia, sisters
of the bride.
The best man was Jack
Sorber, Little Meadows, and
Richard Wormer, RD 1, Noxen,
was usher. Both are cousins of
the bridegroom. Mrs. Elwood
Wormer was organist.
The bride is a graduate of
Lake-Lehman High School and
is employed by the Kanarr
Corp., Kingston.
The bridegroom is also a
graduate of Lake-Lehman High
School and is employed by the
Pennsylvania Department of
Highways. .
After a motor trip to Nash-
ville, Tenn., the couple are re-
siding at RD 1, Noxen,
PAGE NINE
eating atmosphere
a matter of taste
by William Pahlmann
I was attending a benefit
dinner the other evening in one
of those new hotel dining rooms,
done up in the overpoweringly
Ye Olde English Tavern style,
full of heavy dark wood that
never quite looks like honest
oak and pewter that doesn’t
seem to be real pewter and
lighting that is destined to pre-
vent you from seeing what
you're eating. I got into conver-
sation with a lady who asked me
what I thought of the interior
design of the room.
1didn’t like to commit myself
because I didn’t know her
name, so I said it was a craze
that seemed to be sweeping the
country. The lady committed
herself by saying she found it
depressing, because you not
only couldn’t see what you were
eating, but you couldn’t see
what anybody else was
wearing—one reason for going
to a restaurant—and the room
did not give her a feeling of
glamour or of being out for a
good time. I was forced to agree
with her, but I pointed out that
the owners of public rooms had
to cope with many problems—
durability, cleanability, venti-
lation, control of odors;
unimpeded service to kitchens
and various other things that do
not cross the minds of transient
guests. The lady then said to
me: ‘You're a designer. What
do you think of when you plan a
public room? When you plan a
home or office, you have an
approximate idea of people who
will use the places, but a res-
taurant must have to please a
good many anonymous tastes.”
It is true that a designer, in
_addition to coping with all the
basic necessities required for a
public place, must project suf-
ficient imagination to think of
pleasing the possible clientele of
the owner for whom he is
working. The nature of the
chef’s offering will bear heavily
on this, as no amount of interior
design will offset bad cooking.
Given a nondescript food offer-
ing, an overdecorated res-
taurant can be really offensive.
Sophisticated food is likely to
attract a sophisticated clientele
and sophisticated people are
likely to prefer quality and sim-
plicity in an interior, with
touches of elegance. I like to
think of a public room as a place
that men will feel comfortable
in while entertaining the women
of their family or their friends.
The design of such a place
should, therefore, enhance
ladies and give men a sense of
security.
As an example of this, I cited
the University Club located in
the Olmos Towers, on a high hill
overlooking the romantic city of
San Antonio, Texas, to my
inquiring companion. The
University Club, situated in
close proximity to Trinity
University, is owned and
managed by Mr. Josef, an
alumnus of The Forum of the
Twelve Caesars in New York
City, whose international
cuisine abolishes the idea that
Texans eat nothing but T-bone
steak. On a recent foray on the
University Club, on which I
make a foray every time I get in
striking distance, I was served
Ponchartrain oysters, roast
filet of beef with bearnaise
sauce, broiled fresh mush-
rooms, watercress salad and
Cafe Diferente, a cross between
coffee and dessert, washed
down with Chateaux Margaux
1965.
In designing this dining-and-
drinking club I considered its
location, which has a superb
view of San Antonio, and the
potential clientele. San Antonio
is a pleasant winter resort, the
seat of Fort Sam Houston, a
populous army post, and one of
the oldest cities in the country,
with surviving families that go
back 13 generations. Super-
imposed upon San Antonio's
original Spanish character were
the German and American im-
migrations of the 19th century,
so that the spirit of the city is
eclectic and international. The
style of design was suited to this
spirit and to the international
nature of the cuisine while
keeping to a contemporary
concepts
The wood paneling of the
main dining room is in English
oak and the walls are covered
with a Fortuny cotton print,
imported from Venice, with
curtains of the same fabric. The
room is lighted with wrought-
iron chandeliers with bell glass
globes and matching appliques,
which shed a soft light on the
red carpet. Armchairs used for
seating are in the Louis XVI
tradition, upholstered in pale
leather, and tables are laid with
cloths of natural Belgian lining,
with fine table appointments.
Focal point of the room is an
antique Queen Anne table set
between two areas with a pair of
many-branched antique candel-
abra and a fine porcelain urn.
On one wall is a carved and
ornamented marble-topped
console with matching mirror in
the style of William Kent, with
candelabra and porcelains. The
dining room is separated from
the cocktail lounge by pierced
grills and the same fabrics, car-
pets and chair styles are
carried into this room. The
elegance is understated but
intrinsic and there is a sense of
intimacy, as well as gaiety, in
this softly lighted interior.
“How far is it to San An-
tonio?” asked my campanion,
feeling around in the dark for
her coffee cup. ‘‘I feel the need
of some elegance and gaiety,
not to mention visibility!”
I think most people feel that
need when they dine out.
prepare fish
with sauce
If you know how to shut
the refrigerator door without
making noise or if you know
how to sneak a piece of candy
out of the box without crinkling
the paper and making noise,
you are a candidate for Weight
Watchers. Try this recipe over
your broiled fish and eat like
a Weight Watcher.
Cucumber Sauce
2 cucumbers, cut in % in.
pieces
14 c¢. creamed cottage cheese
salt and pepper to taste
2 tbsp. lemon juice
1 tsp. grated onion
Blend in blender to tartar
sauce consistency.
Bennetts entertain quests
with eggs and Bundt Kuchen
An invitation to the Donald
Bennett’s charming colonial
farmhouse at Chase Corners for
brunch is an invitation to sam-
ple delicious cuisine. Mrs. Ben-
nett, the former Sue Kline of
Bloomsburg, has graciously
given us the recipes for two of
the dishes she often serves
while entertaining at brunch.
Sue Bennett's complete
. brunch menu calls for savory
eggs, Canadian bacon, citrus
Caesar salad, Bundt Kuchen,
Rhine wine and coffee. Her bus-
band, Don, vice president and
public relations man at Craft
Associates, often invites busi-
ness acquaintances for Sunday
brunch. Sue also entertains
friends from the Junior League
where she is immediate past-
president. Their daughter, Lisa
17, a student at Lake-Lehman
*High School, also invites guests.
Whatever the occassion, Sue’s
recipe for savory eggs that
serve six adults amply, is a deli-
cious dish. Bundt Kuchen is a
German Coffee cake recipe that
was given to Sue Bennett by her
mother and will be enjoyed by
all.
Savory Eggs
2 c¢. grated American cheese
1, tsp. freshly ground pepper
1, tsp. salt
12 eggs, slightly beaten
14 c. butter
1 c. light cream
2 tsp. mustard
Spread the cheese in a
greased 13'x9”x2" baking dish.
Dot with butter. Combine
cream, salt, pepper and mus-
tard. Pour half of this mixture
over the cheese. Pour eggs into
the dish. Add remaining cream
mixture. Bake in 325 oven until
set, about 40 minutes.
Bundt Kuchen
1'» c¢. pecan halves
3 ¢. cake flour
2 ¢. sugar
1c. milk
2 tsp. baking powder
1, tsp. salt
1 ¢. shortening
4 eggs, seperated
2 tsp. whiskey
1 tsp. vanilla
juice and grated peel of 1
lemon
Grease and flour a fluted nine
inch tube pan. Place pecan
halves in grooves around bot-
tom and sides of pan. Sift flour,
measure and sift again with
baking powder and salt. Cream
shortening and gradually add
sugar, creaming thoroughly.
Beat in egg yolks one at a time,
beat until smooth. Add dry in-
gredients to creamed mixture
alternately with milk. Stir in
lemon’ juice and peel, whiskey
and vanilla. Beat egg whites un-
til stiff, but not dry, then fold in.
Carefully spoon batter into nut
lined pan. Bake in 400 oven for
15 minutes. Reduce heat to 350
and continue baking one hour
longer. Cool slightly and turn
out of pan.
Kiwanis women
plan luncheon
The Women of Kiwanis will
hold a salad luncheon May 13 at
1 p.m. at St. Theresa's Church,
Pioneer Avenue, Trucksville.
The luncheon program will
feature J. Joseph Beckus de-
monstrating the preparation of
gourmet food. Mr. Beckus has
been cooking gourmet food
since his college days. He re-
sides on Wyoming Avenue,
Kingston, with his wife, Nadine,
ans a son and daughter.
The menu includes many va-
rieties of salads featuring
meats, seafoods, jellos, fruits
and vegetables.
Chairman is Clair Tomasco.
Co-chairman is Doris Maturi.
Tickets can be obtained from
any Kiwanis member or at the
door.