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.