ial the ing ior on, the Si- with Antiquing Joel Sater “1920-30 Antiques Collected By Under Forty Set” “The Enterprising Mfg. Co. of - Pa.” started making their cast iron ‘Patented Hardware Specialties” during the Civil War years in Philadelphia. They made food choppers, coffee mills, cherry stoners, fruit presses, raisin and grape seeders, wine and jelly presses, ice shredders, spice mills, meat juice extractors ‘‘and the cele- brated Enterprise Cold Handle Sad Irons.” Today anything bearing their “Enterprise” trademark is a chine item. Any every- thing they made had it boldly molded - into the design in a prominent position. Enterprise products were sold by hardware dealers, house furnishing, de- partment and general stores the world over. And in order to keep their thousands of dealers on their toes most of their bro- chures carried the phrase, “... but should you be delayed in getting any desired article from your dealer we will forward it to you on receipt of price.” Dealers. saw to it that they always had a good stock on hand in order to keep their cus- tomers gvom ordering direct from the®factory. They were truly enterprising. They igiade good products and pushed tReir sales force and as a result they got their products into more homes than any of their competitors. They also kept their female customers ‘‘Enterprise’’ minded by providing them with an excellent booklet with 200 recipes for dishes requiring the use of at least one “Enterprise” product. The copy I found had a dog ear folded to ‘‘Mince meat.” Here it is if you want to try it on your family next Thanksgiving, the recipe is about 100 years old: “MINCE MEAT: 1 qt. apples, measured after chopping, 1 cup candied orange peel, grated rind and juice of 1 lemon, % cup cup candied lemon peel, grated rind and juice of 1 orange, 1 tsp. cinnamon, Y4 cup candied fruit, Y» tsp allspice, % tsp cloves, 2 lbs lean beef, 3 cups raisins, % Ib citron, 1% cup molasses, 2 tsp salt, Y, cup brandy, 1 lb suet, 1 cup currants, 1 cup sugar, cup sherry, 1 cup cider. “Chop beef and suet very fine. Mix. Add chopped apples. Seed raisins, chop candied fruit, lemon and orange peel. Slice citron. Add currants, spices, salt to meat and suet. Mix. Add sugar, molasses, lemon and orange juice. When well mixed add brandy, sherry and cider. “It should stand several days before using to ripen and should keep all winter. Remember that the liquor is added to ‘keep’ the mince meat, not expecially for flavoring, as the quantity is so small that this is diseminated in cooking.” If I test the recipe I will cut down on the meat, increase the fruit and double the quantities of brandy, sherry and cider. If you try it let me know how it comes out. Oh, I forgot, at the bottom of the recipe it says, “Use the Enterprise Meat and Food Chopper.” Good Luck! (Always happy to receive reader’s stories about antiquing and collecting. Material sent becomes the property of this column and cannot be returned. For free list of hundreds of books on antiques send 9xI2 self-addressed envelope with 12 cent stamp. Write Joel Sater c-o this newspaper.) —photo by Alex Rebar THE DALLAS POST, NOV. 24, 1970 Mrs. Carl V. Zoolkoski Dallas teacher wed in Kingston, Mary Elizabeth Croughn became the bride of Carl V. Zoolkoski at noon Nov. 21 in St. Ignatius Church, Kingston. The bride is the daughter of Mr. and Mrs. William H. Croughn, Kingston. Mr. Zoolkoski son of Martha Zoolkoski, Kings- ton, and the late John Zoolkoski. The double ring ceremony was performed by the Rev. Thomas J. Hannigan. Rev. Donald M. Richardson of the Bethel Baptist Church offered meditation and prayer. Soloist was Ben Roberts and organist was Christine Donahue. The bride, escorted by her father, wore a gown of white crepe maracoine designed with knife pleated bodice, long full sleeves and semi-full skirt. Her floor length cage veil was arranged from a matching pill box with Dior bow trimmed in pearls and cut crystals. She carried a cascade of white roses and princess pink sweetheart roses, baby eucalyptus foliage. Maid of honor was Jean Croughn, sister of the bride. She was attired in a gown of Nile green silk chiffon designed with high neck and long sleeves and trimmed with Venise lace and velvet ribbon. Her headpiece was floor length veiling of matching Nile green. She carried a hand bouquet of pink pompoms and princess pink sweetheart roses encircled with seafoam foliage. Best man was Donald Koval. Ushers were Jerome Rivers and Roland Schmidt. Immediately following the wedding a reception for the bride and groom was held at the American Legion, Wilkes- Barre. entries open for 19717 chicken cooking contest A chicken recipe worth $10,000 will take top honors at the 1971 National Chicken Cook- ing Contest, with the cook-off scheduled for June 5 in Ocean City, Md. Entry Blanks are now available, with the contest entry deadline set for March 1. Second prize will be $5,000, third $3,000 and fourth $2,600 in Music—whether its the rock variety or classical—should be heard at reasonable volume levels. Tooties Denmon believes “you are what you eat” A year ago, Tooties Denmon would have laughed if you sug- ~ gested that she was about to | become a health food enthusi- ast. She regarded her oldest son ~ and daughter-in-law, both of whom aghere to strict health food diets, with a wary eye: she liked to eat and she was darned if she’d spend her time eating wheat germ or whatever it is that health nuts are supposed to ‘sir, the health food ~ fad wasn for her. enjoy. Or at least it wasn’t until she ~ saw what it had done for her son ~ Warren and daughter-in-law, Sandy. Sandy’s boundless energy and enthusaism amazed her; so, too, did her grandigild- | ren’s lack of colds and snit¥Mes. But most incredible was Warren. For years, he’d been plauged by psoriasis, a condit- ion which had persisted despite prolonged ‘‘doctoring” by the best medical authorities. | Almost by chance, Warren turned to, Dr. Samuel Getlen, a Trenton, ®.J. physician turned "nutritionist: who believes very ~ strongly that ‘‘you are what you i eat.” After a few months on Dr. | Getlen’s health diet, Warren’s psoriasis was remarkably improved and Tooties admits he was impressed. She made an appointment with the nutri- ionist and, well, it’s been wheat germ ever since. Actually, wheat germ is only part of the story. Tooties has learned to substitute health oods for such commodities as bleached flour, granulated sugar, salt, and butter, and finds that it’s not difficult to do all. ~ Last week, in fact, she made a ~ “‘chocolate’’ cake for her brother-in-law using carob instead of chocolate, soy flour instead of bleached flour, raw sugar instead of white sugar, sea salt instead of mined salt, and safflower margarine in- stead of butter. She mixed the batter up, baked it—and held her breath. Since her sister is considered ‘the cook in the family,” she was a bit appre- hensive that her brother-in-law would vote thumbs down on the cake. When he insisted she share the recipe with her sister, Tooties was gleeful. How have her husband, Andy Denmon: and son, Andy Jr. taken to the ideal of health foods? No problem, Tooties says; most of the time they're unaware theyre eating any- thing different from before and some of her recipes have even been improved by the substitu- tions she employs. As much as she believes in health foods, though, she doesn’t proselytize. When company comes for supper, she serves meals they’ll be comfortable eating and keeps ‘regular’ foods such as granulated sugar on hand for more squeamish guests. Tooties’ Baked Sesame Fish fits the bill for company or family—nutritious and deli- cious! She serves the fish with a Tomato Casserole (she uses stewed tomatoes which she grows organically; canned tomatoes may be used instead), a tossed green saiaa with Emerald Dressing, and fresh fruit or Sesame and Honey Candy. When she serves Sauterne with the meal, Tooties is hedging just a bit since all al- coholic beverages are prohibi- ted by her nutritionist. ~~ BAKED SESAME FISH 2 lbs. fish fillets 1; ‘c. toasted sesame seeds (toasted in 350 oven for 10 minutes) Y4 c¢. melted butter or margarine Mix sesame seeds with butter and pour over fish in shallow baking dish. Then combine: 3 c. soft oatmeal bread cubes 1t; salt one third c. melted butter or margarine Y t. tyhme Ys t. pepper Spread on fish. Bake in 375 oven about 30 minutes. Serves Six. TOMATO CASSEROLE 2 c. stewed tomatoes 1 bay leaf 1 small onion, minced pinch oregano Mix ingredients in saucepan; thicken over low heat with 1 T. flour or corn starch. Pour into casserole. Sprinkle with crou- tons flavored with garlic butter. Bake in 350 oven until brown EMERALD DRESSING Yc. soy oil one sixth c. salad vinegar 5 c. chopped onion 4 c. minced parsley 1 T. finely chopped green pepper 1 t. honey 1t. sea salt Ys t. paprika ; pinch each of garlic, oregano Combine all ingredients in jar or blender Cover and set aside for one hour. Shake five minutes or blend thoroughly betore serving. Makes enough for one generous tossed salad. this major food event, spon- sored by the Delmarva Poultry Industry in conjunction with the National Broiler Council and Best Foods Division of CPC International. Entry blanks are available in some grocery stores or may be obtained from the National Chicken Cooking Contest, Rt. 2, Box 47, George- town, Del. 19947. 31st anniversary Mr. and Mrs. William Ross, Lake Road, will celebrate their 31st wedding anniversary Nov. 30. They have one son, Robert, who is married and is teaching in New Jersey. birthday honors Mrs. William MacMillan, Noxen, will be hostess at an open house in honor of her mother, Mrs. Charles Patton, Nov. 28. Mrs. Patton will ob- serve her gsth birthday anni- versary. °Each broiler-fryer chicken receipe submitted must have an entry blank or reasonable fac- simile attached. The recipe should be uncomplicated and should include ingredients that are familiar and readily avail- able to homemakers every- where. It should have a unique quality that is one’s own crea- tion with special emphasis on new and different ways of using chicken. Non-professional cooks, 12 years and over, are eligible and one may submit several recipes as long as each is accompanied by an entry blank. One finalist will be selected from each state to prepare his or her recipe for a final judging by nationally known food editors. Every finalist will receive $100 in cash plus trans- portation, room and meals for the cook-off. In addition, nine cash bonus prizes will be of- fered. : Send in your recipe now...it may win you $10,000. THE DALLAS POST—photo by Alex Rebar Nov. 27 Pre-nuptial parties were given by Mrs. Wilbur Carlson Jr. of Lansdale; Beverly Eldridge, Dorothy Gughan and Suzanne Gaughan, cousins of the bride; and sisters, Jean and Debbie Croughn. The couple were also entertained by Mr. and Mrs. Donald Koval. The bridal party was enter- tained after the wedding re- hearsal by Martha Zoolkoski and Mrs. Robert Charles, mother and sister of the bride- groom. The bride, granddaughter of Mr. and Mrs. John Gaughan of Dallas, is a graduate of Kingston High School and Bloomsburg State College. She is a teacher in the Dallas School District. The bridegroom, a graduate of Swoyersville High School and Wilkes College, is associated with Bache & Co. After a wedding trip, the couple will reside at 116 First Ave., Kings- ton. Priscilla Reese in Tau Sigma Pi Priscilla E. Reese, dughter of Mr. and Mrs. Thomas E. Reese, 126% Franklin St., Dallas, was recently initiated into the Tua Sigma Pi Sorority at Blooms- burg State College. Priscilla is a 1969 graduate of Dallas Senior High School. She is a sophomore at Bloomsburg and is sturying for a B.S. degree in Elementary Education, majoring in biology. She is also a member of the choral group at the college. Dallas Kiwanis women hear weather program A program entitled “Weather Witchery’’ was presented by Béll Telephone Co. at the meeting of the Dallas Women of Kiwanis at Irem Temple Country Club recently. Janet Farr of Bell showed slides depicting the knowledge gained by man over the years concerning weather. She also explained the great part played by the telephone company in developing the insturments used to further study in this field. Mrs. John Blase presided at the regular business meeting. Mrs. Farr and Mrs. Blase won birthday gifts. The next meeting of the Kiwanis women will be held Dec. 16 at the Country Club. For built-in ranges and ovens, hood fans are popular. The most efficient ones carry odors, heat, and gases directly outside through ducts, says Helen E. Bell, extension home manage- ment specialists at the Pennsyl- vania State University. Priscilla Reese Rotary Anns view Cyprus trip slides A slide program illustrating Mrs. Carlton Davies’ trip to Cyprus was presented at the regular monthly meeting of the Dallas Women of Rotary held recently at the Irem Tample Country Club. Mrs. Davies tra- veled to Cyprus to attend the wedding of her daughter, Linda, in August. Highlights of the presentation were slides of the Greek Or- thodox Church in which Linda was married to John Palesis, a Cypriot now studying and teaching at Temple Universsi- ty, Philadelphia. The wedding ceremony, which Mrs. Davies described as “very different and very beautiful,” climaxed a trip which included whirlwind tours of London, Athens, and Rome. In London, the Davies were guests of younger daughter Diane’s Rotary Exchange “families.” A Rotary Exchange student in 1968, Diane lived in England with four families, all of whom turned out to greet the senior Davies and host sightsee- to entertain family Thursday Mrs. Harry Ohlman, Grand- view Avenue, Dallas, will have as Thanksgiving guests, her son and daughter and their families, Mr. and Mrs. CHarles Wisner, sons, Chip, Rob and Jeff, of Norristown; and Mr. and Mrs. H. Lee Ohlman, chil- dren, Scott and Gary, of Fayetteville, N.Y. ing expeditions following the couple’s arrival there Aug. 16. Following Mrs. Davies’ talk, Mr. Robert Coscia presented finalized plans for the Christ- mas dinner dance to be held Sa- turday, Dec. 19 in Hotel Ster- ling’s Crystal Ball Room. Mrs. George Lopatofsky, wife of the Rotary District Governor from Tray, Pa., was introduced by Mrs. Earl Phillips. Mrs. Lopatofsky reminded the Rotary Anns of the coming con- ference at the Pocono Manor April 23 to April 25. Mrs. R. Spencer Martin presided. WSCS plans Christmas bazaar The annual Christmas bazaar, sponsored by the WSCS of the Trucksville United Methodist Church, will be held Dec. 4 from 10 a.m. to 11 p.m. in the Trucksville Educational Building. Items to be featured at the bazaar include Christmas cards, decorations, stuffed animals, handknit and crocheted items, aprons and many handmade articles. There will be a bake sale, light snacks for lunch, and a cafeteria supper. Committee members for the affair are: bazaar co-chairmen, Mrs. Allan Nichols and Mrs. Raymond Metzgar; cafeteria supper, Mrs. Harold Croom, Mrs. Ernest Norrie, Mrs. Thomas Williams; bake sale, Mrs. Byron Shortz and Mrs. Robert Kleiner; and publicity, Mrs. William Long. Tooties Denmon tosses a salad which she prepared with her own Emerald Dressing.
Significant historical Pennsylvania newspapers