$ 2 © “stuffed shirt” . Lcoffee drinking always had a | to speak at teas. To set © the record straight, I don’t mind {the tea party, it’s the tea itself I ~ object to. . Tea drinking in America has “from the beginning been a affair, while ‘robust masculine character “about it. In 16th and 17th Cen- tury England when tea and * coffee drinks became available, ‘each took off in a different dir- “ection. Tea, at first estolled be- ‘cause off it’s presumed 1 hat stage and became by the 1700's a “social” drink. It identified itself with the home, the garden, the silver service, the China Trade procelain tea isets (often wrongly called Lowestoft) the ladies afternoon ‘gathering. The man of the house ‘accepted this as a way of life, taking his afternoon tea with the family. Then just as quick as he ‘ could, he maneuvered himself out of the house and hustled {down to his favorite coffee {house to argue letters and politics over a good strong cup of Java. oo Tea drN:ing came to America, as most things did, ten or fifteen years behind the English cgstom. You could | always drin’¥a cup of coffee out of any old mug but the practice of tea drinking called for ex- pensive accoutrements. As a ‘result till mid 1700 was limited to the well to do. As some of the American lower classes made the financial grade, one of the first things they would do was imitate the upper classes by buying expensive tea time equipment. The tea drinking Antiquing wir, ‘medicinal vir tues, soon outgrew - Joel Sater “Tea Time In America— A Social Custom’’ ritual was a status symbol in Colonial America. By the middle of the 18th century the cost of the beverage dropped and many homes enjoyed it at breakfast time as a ‘“waker- upper.’ Some historians say that Americans would have become a nation of tea drinkers instead of coffee drinkers if tax hungry England had not passed the Townshend Act in 1767. The tax was so repugnant to the American Colonists that they not only boycotted the drink, they made it ‘fashionable’ not to drink it. 1767 to 1776 is nine - years and that’s all it took to prevent tea from ever becoming the working man’s drink in the . U.S.A. Can you picture some great big giant of a truck driver stopping at a diner, and order- ing a ‘“‘cup of tea?” I can’t! Perhaps it’s just as well that the two drinks each created their own special niche in our society. Americans still drink a’ lot of tea. We've handed along from generation to generation thousands of beautiful silver and china tea services as a re- sult. Because of the social airs that went along with tea drink-- ing, everything was delicately handled and many beautiful pieces have survived. But, ladies, next time you ask me to tea, have a good strong cup of ‘‘Joe’ brewing off to the side somewhere. Instant is OK, just give it to me in a cup big enough for a man to hold. (Send large self addressed envelope with 12 cent stamp for free list of hundreds of good books on antiques to Joel Sater c-o this newspaper.) EXTRA CHOICES T AT SEASONS chants’ advertising message. Birnstocks wed 2: years Mr. and Mrs. Jack Birnstock observed their 25th wedding anniversary June 24. The couple - was wed in Zunkle Methodist 7 | Church by Re : Hfarthest = Secretaries will be happy to ; ! have their records brought up to fo RR . David Morgan. Mrs. Birnstock is the former Lana Elston, daughter of Mr. and Mrs. Ralph Elston, Kunkle. Mr. Birnstock is the son of . Mrs. Karl Birnstock and the late Mr. Karl Birnstock of York, tf Pa. There are three children: Roz James Buckley, Dallas, i s. John Opalicki, Harveys Lake, and Jan at home and one grandson, Jamie Opalicki. The Birnstocks are members of United Methodist Church of ‘Kunkle. Mr. re is em- i ployed by Power Engineering | Wilkes-Barre. b/de reunion set J! The 63rd Ide reunion will be held at Hanson’s Picnic “ling will be held in an area be- _ hind the roller coaster. Every- fone is asked to bring his own ‘basket lunch. ; | Gifts will be awarded for the »Boldest and youngest couple’ “resent and the: largest family Ipresent, with recognition given ito the person who comes the for the reunion. i" | date with statistics such as | births, deaths, etc. I Grounds, Harveys Lake, June’ § 27, at 1 p.m. The family gather- Tea label on rice paper from the China Trade. Many early tea labels were hand printed in China with the American mer- . Philip A.. Roeco Jr., THE DALLAS POST, JUNE 25, 1970 Patricia Whalen becomes bride of Paul. P. Fosko Sandra Jean Maharty Dallas graduates to wed in October Mr. and Mrs. Robert J. Maharty, 86 James St., Shaver- town, announce the engagement and approaching marriage of their daughter, Sandra Jean, to John C. Mannear, son of Mr. and Mrs. Charles H. Mannear, Overbrook Ave., Dallas. Miss Maharty is a graduate of Dallas Senior High School and “attended Luzerne County Com- munity College. She is presently employed in the accounts pay- able department of Fowler, Dick and Walker. Mr. Mannear is a graduate of Dallas Senior High School and attended Luzerne County Com- munity College. He is presently associated with Atco Pulley Corp. The wedding will take place Oct. 3 in St. Paul’s Lutheran Church, Shavertown. Patricia Whalen and Paul Peter Fosko were married Saturday, June 13, at 11 o’clock in Gate of Heaven Church, Dal- las. The Msgr. Francis A. Kane celebrated the Nuptial Mass and performed the double ring ceremony. The bride is a daughter of Mr. and Mrs. Wil- lard J. Whalen, 30 Luzerne Ave., Dallas. The bridegroom is a son of Mr. and Mrs. Joseph J. Fosko, 10A Alpine Court, Wilkeswood Apts., Wilkes- Barre. The bride, escorted by her father, wore an A-line gown of silk linen designed with yoke and Goya sleeve of Venise lace and featuring a triple court train. Her veil of imported silk illusion was arranged from a camelot of matching lace, irri- descents and pearls. She car- ried a circular bouquet of white bridal roses, stephanotis, and shattered carnations centered with a white orchid. Dorothy Whalen was her sis- ter’s maid of honor. She chose a formal length gown of Danube-- blue silk organza and em- broidery. Her headpiece was a coronet of fresh flowers which matched her circular bouquet of pink carnations, yellow roses and baby’s breath. Bridesmaids were Kathleen Malak and Linda Whalen, also sisters of the bride. They were attired in gowns designed identical to that worn by the maid of honor. Samuel Bayo, cousin of the bridegroom, was best man. Ushers were Joseph Whalen, brother of the bride, and Leroy Phillips, cousin of the bride, served as altar boys. The mother of the bride chose a pink chiffon dress with satin trim and jeweled buttons. She wore matching accessories and a corsage of white glamelias. The bridegroom’s mother wore a silver knit embroidered dress with matching acces- sories and a corsage of white or- chids. A cocktail hour and dinner reception were held at Hotel Sterling after which the couple left on a wedding trip to the Poconos. For traveling, the bride wore a blue and white knit dress and coat ensemble. The bridegroom’s parents en- tertained at a rehersal dinner party. The bride was honored at a pre-nuptial party by her at- tendants and godmother, Evelyn Phillips, at the American Legion Post, Dallas, and also at a shower given by Mrs. Joseph McAdara and Mrs. Lloyd Jennings Jr. Mrs. Fosko is an alumna of Dallas Senior High School and College Misericordia. She is employed by Commonwealth Telephone Company. Mr. Fosko is an alumnus of Wyoming Seminary and Bucknell University. He is em- “ - ployed by the Pennsylvania De- partment of Health. baby daughter Mr. and Mrs. Renford Swire announce the birth of a baby girl, their first child, in General Hospital June 13. Mrs. Swire is the former Kathy Sue Engelman. Peggy prepares an Italian dinner of antipasto, lasagna and meatballs The recipes this week will en- able you to serve a complete Italian dinner in your own home that will make you the envy of all your friends. The recipes for this traditional dinner are the creations of Peggy Rocco, Knob Hill, Trucksville, who had .« adapted several family recipes, and added her own personal touches to prepare a delicious meal. Peggy and her husband, who operates an insurance agency, often entertain, and find their guests enjoy beginning the meal with antipasto, a traditional Italian appetizer. Peggy serves antipasto with garlic bread and says one has to guard against overeating during this first course and spoiling their appe- tite for the main dish. Lasagna is the main dish— guests love it. It is also a favorite with the Rocco chil- dren, Michelle 12; Toni 10, and Terence 6. On special oc- cassions Peggy serves a red wine, like Chianti with the meal. As the main dish is quite filling, a light dessert such as spumoni, is recommended. Antipasto lettuce leaves salami, sliced and cut in quar- : ters ~ white American cheese, sliced ' (cut in quarters diagonally) hard boiled eggs, cut in wedges dill pickles, sliced lengthwise small stalks celery hearts tuna fish chunks or anchovies tomato wedges black olives Spanish olives raw onion rings green pepper rings oil and vinegar On individual = luncheon plates, place lettuce and ar- range salami and cheese in a’ pinwheel or square design. Place tomatoes and eggs on op- posite ends of the plate, and celery hearts and pickles at the Peggy Rocco enjoys preparing traditional Italian food for her family. Here she is preparing the noodles for lasagna, one of the three dishes in a special Italian meal. and vinegar - husband, Paul, other ends. Arrange the fish of your choice and place olives in the center. Top with onion and green pepper rings. Serve oil in cruets and sprinkle to taste. Sauce for Lasagna 1can (11b. 12 oz.) Italian style tomatoes 12 oz. can tomato paste and 1 can water from paste can 1 med. onion, chopped dash of garlic salt or clove gar- lic chopped 1 tsp. mustard salt and pepper to taste 1 tsp. oregano 1 bay leaf Thoroughly squeeze contents of the can of tomatoes through a strainer, throw pulp out. Brown onions and add squeezed toma- toes and the rest of the ingred- ients, stirring well. Don’t omit the mustard, it is the secret in- gredient that takes away the acid from the tomatoes. Let sauce simmer over low heat for . an hour and a half. Meatballs 1 1b. ground steak 1 sm. onion, chopped 3 slices bread (wet bread and squeeze out) 1 tsp. celery salt 1 tsp. mustard 1 egg 1 tbsp. parsley flakes % tsp. garlic salt salt and pepper Lightly beat egg with fork, add bread to meat and mix to- gether with other ingredients. Make tiny nickel size meatballs and cook in sauce for one hour. Lasagna 1 pkg. lasagna noodles cooked sauce and meatballs 1 ball Mozzarella cheese," sliced grated Parmesan cheese 1 lb. ricotta cheese 1 egg salt and pepper to taste Cook lasagna according to package directions, adding a few drops of oil to the water to rice pudding recipe traced to Pottstown This week’s recipe for rice pudding is already a favorite dessert of many good cooks in the Back Mountain area. Since The Dallas Post started its recipe series, several readers have suggested that we use this tried and true family favorite. Several weeks have been spent tracing the mystery recipe back to its original owner, Mrs. Paul F. Bomberger, Grandview Ave- nue, Dallas. ~ Josephine Bomberger, whose is a salesman for Georgia Pacific Plywood Co., first began making this * delicious rice pudding in Potts- town, where the family lived 15 years ago. When they moved to Dallas 10 years ago, she shared her favorite recipe with friends and neighbors who in turn passed it on. It was also in- cluded in the Gate of Heaven Cook Book, published several years ago. ] This tasty dish has always been a favorite with the Bom- berger family. The eldest daughter, Katherine, who is married now, makes it herself, using her mother’s recipe; while Joanne, a freshman at College Misericordia and Rob- ert, a student at Dallas Junior " High School, often enjoy the dessert at home. Mrs. Bomberger has also given us the recipe for another specialty of hers, fruited pine- apple rice whip. It is a fancy campany dessert, quite rich and will serve four people. Rice Pudding 3, c. washed rice 1% gts. milk Y% c. sugar 3 eggs ® small piece butter dash of salt small cup seedless raisins 2 tbsps. sugar Soak rice in cold water for one half hour. Heat milk in double boiler, add drained rice, butter, salt and sugar. Cook slowly for about an hour, until rice is soft. Add raisins and cook for a while longer. Beat eggs until very light, beat 2 tbsps. sugar into them.. Stir into rice mixture. Cook a few minutes, stirring constantly. Fruited Pineapple Rice Whip % c. heavy cream 2 tbsps. sugar 1 c. pineapple tidbits, drained 1 c. cold cooked rice 1 banana, sliced 1% c. shredded coconut chopped nuts Whip heavy cream, add sugar. Fold in remaining in- gredients, except nuts. Chill, serve in sherbert glasses. Sprinkle with chopped nuts. PAGE NINE Mrs. Paul Peter Fosko lrucksville couple wed 60 years Mr. and Mrs. Charles Nicol Sr. celebrated their 60th wed- ding anniversary with a family dinner at the Pine Brook Inn, June 15. The couple reside at 21 Orchard St., Trucksville. The dinner was given by Mrs. Raymond Elston, Kunkle, and Charles Nicol Jr., Shavertown, children of Mr. and Mrs. Nicol. Robert Nicol, a son residing in Covington, Va., and another daughter, Mrs. Reginald Davies of Upper St. Clair, were unable to attend. prevent the noodles from stick- ing together. Spoon layer of spaghetti sauce into bottom of a two quart oblong baking dish. Place layer of lasagna noodles over sauce, place tiny meat- balls on top of noodles adding some sauce. Add another layer of noodles, top with Mozzarella cheese, sprinkle with parmesan cheese and add ricotta cheese mixed with egg and two or three tablespoons sauce, salt and pep- per. Add another layer of noodles, place remaining sauce on top and bake at 350 for 30 minutes. Married in Wilkes-Barre June 15, 1910, Mr. and Mrs. Nicol have lived in Shavertown for 30 years. Others attending the dinner were Raymond Elston, Nancy Elston, Mrs. Jay Elston and children Peggy and Amy, Mrs. Charles Nicol Jr. and children Linda, Douglas, Robert and Charles. baby daughter for the Andrews Mr. and Mrs. Donald An- drews, formerly of Dallas, an- nounce the birth of a baby girl, Kimberly Dawn, June 12, in Nesbitt Memorial Hospital, Kingston. The Andrews’, who now reside in Fowlerville, N.Y, have a son, Christopher Don, 19 months. Mrs. Andrews is the former Valerie Lee Mallin, daughter of Doris R. Mallin, Dallas. Her grandmother is Mrs. Earl H. Monk, Dallas. Mr. Andrews is the son of Mr. and Mrs. Leonard Laskowski, Trucksville. He is on the staff of the New York State School for Boys. Patricia Bauman to wed King's grad Mr. and Mrs. George N. Bauman, New Goss Manor, Dallas, announce the engage- ment of their daughter, Patricia Ann, to David Louis Kramer, son of Mr. and Mrs. Louis Kramer of Hatfield. Miss Bauman is a graduate of Dallas Senior High School. She is a senior at Wilkes College, pursuing a B.A. degree in his- tory. Upon graduation she is A planning a career in elementary education. Her fiance, a graduate of Lansdale Catholic High School, received a B.A. degree in economics at King’s College. Mr. Kramer is employed as an accountant by American Elec- tronics Laboratory in Colmar. He is the grandson of Louise Kramer, formerly of Lehman. A November wedding is planned. Patricia Ann Bauman
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