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The Collectors Newsletter #616 -- May 2008
The Collectors Newsletter #616 -- May 2008
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1. Featured Collectors Club
2. Stories From our Readers
3. Antique News
4. Your Classifieds
5. Newly listed items
6. Funny Old Stuff
7. Wanted ads. Can you help?
8. A Vintage Recipe
9. A Vintage Recipe Request from a Reader
10. New On line Merchants
11. Helpful Resources For Collectors
Sell Antiques & Collectibles From Your Home
This month TIAS begins our 14th year online. Put our expertise to work for you by starting a home based business selling antiques and collectibles online. Want to learn more? It's easy to get started selling online. Just go to
. If you have any questions, give Phil a call at 1-888-653-7883 or drop us a note at email@example.com
1) Featured Collectors Club
Highlighting clubs of interest to collectors.
EAA Vintage Aircraft Association
Nearly 10,000 members strong, the Vintage Aircraft Association brings together people from around the world who share an interest in the aircraft of yesterday. This common bond is sustained by VAA activities and publications.
Since it was established in 1971, the association has been working to keep aviation history alive. Originally known as the EAA Antique/Classic Division, VAA has the support of the internationally renowned EAA. The strength of this premiere aviation organization helps VAA further the causes of vintage aviation. For more information, Click Here:
Are you interested in Vintage Aircraft Related Collectibles? Take a look at:
If you are a member of a collectors club or you are looking for collectors with similar collecting interests, check out our new Collectors Club Directory at:
2) After you read these stories, tell us your interesting story. Send your story to firstname.lastname@example.org and we may publish it here . We want to hear any interesting or unusual stories you would like to share with us
that are related to collecting or anything vintage.
I enjoy your letters and especially the ones about collecting old china. My mother died when I was six so I donít remember her but I now have her china and my grandmotherís china. I have added to it thru the years and treasure it. I also treasure it as my grandfather worked as a child in a German china factory so I have triple reason to enjoy it.
I have two brown aluminum Club Classic saucepans that once belonged to my deceased husband's wife, and he was a widower when I married him. I remember him telling me that they were part of a wedding gift, so these pans are almost 50 years old. Not antique, surely, but vintage, nonetheless. They have a nice heft to them, and thick wooden handles that never burn your hands. I make most of my side dishes, as well as soups and chilies in these pans and hope to never give them up, though they are not very pretty. Debby in Orlando
I just couldn't resist letting you know that I am still using the round electric waffle iron my parents were given as a wedding present--in 1930! my children love this tie to our past, and will have a tough time deciding who gets it when i am gone. in addition to the iron, I have my mom's 1930 edition of "Fanny Farmer's Boston Cooking School cookbook" which includes lots of written-in recipes I remember her making when I was a child.
Also, I have to tell everyone that instead of using liquids or grease to remove old stickers, there is one sure-fire method: a hair dryer will soften the glue and you can easily get stickers off. I have removed stickers that have been attached to things for decades, with no problem. It is nearly miraculous, and there's no risk of staining your item.
I wonder if anyone could help me out: I have a great idea for an invention, but no idea how to proceed. Anyone know what I should do? Thanks alot for any help. my email is email@example.com
Love your newsletter--reminds me of how many good people there really are in our world. Thank you. Ginny
My mother-in-law had a complete set of Guardian Service, which she used almost daily in her kitchen to feed her 11 children. I had started my own collection of pieces and inherited some of hers when she passed on. I use it often when I have the time to cook, and have made numerous delicious pots of chili and soup in the large pot. The roaster pieces also make the tenderest roasts ever! Cindy, Madonna, MD
Since my day job is writing books about a "collector" or "junker" as she is also known, I do my research for my Jane Wheel mysteries at garage sales, house sales, and church rummage sales. My best research, however, comes from my own kitchen. My parents ran a tavern for thirty plus years in Kankakee, Illinois across from a large factory where my mother, Nellie, made homemade soup and sandwiches for the factory workers at lunchtime. Nellie was a compulsive cleaner and purger and she got rid of a lot of her stuff, my stuff--anything in the way of a clean surface. Many years ago, before she could junk it, I snagged her tavern soup pot, which is enormous. I make all of our family's soup and chili in that pot, using Nellie's recipes. When I have tried to cut the recipe or use a smaller pot, the result is never as good. I occasionally covet a shiny new stainless pot--but I know that if I gave in and bought one, I'd never use it. I understand that many might be content with a photograph of family heirlooms and there are days I envy them their contentment. But I feel objects give us a lot--they embody memories and joys and sorrows. It's through the actual holding and touching that those memories come alive.
And the fictional character I write about? Jane Wheel is driven to go to every sale to replace all that her mother, Nellie (yes I used my own mother's name AND personality) got rid of. So all of you who think you're reducing clutter with your photographs? You might just be supplying your children and grandchildren with a "wishbook" of objects that they will be determined to go out and replace for their own households. You might save them a few bucks if you pack it away for them to discover in your attic!
Thanks for an always enjoyable newsletter! Sharon - The Jane Wheel Mysteries( St. Martin's/Minotaur Press) - www.sharonfiffer.com
I have been reading the notes that were sent concerning collecting things. I have enjoyed finding some papers that Mom & Dad wrote, nothing important but nice to read. I have some old sayings that Dad wrote and scripture notes in his bible, also notes that Mom wrote reminding her to take her teeth out before bedtime. She also had notes with her daughters names and birthdates. She also had her wedding date and their birthdates. Mom's mind wasn't good the last couple years of her life, so she didn't want to forget these dates. These notes mean a lot to me and I have a granddaughter that will also enjoy reading them one day. Most people would have tossed these notes away but each time I look at them, I'm reminded of my loving parents. BTW, enjoy your parents while you still have them with you. Be sure to ask a lot of questions because one day the answers will be buried with them. Thanks. Dorothy/Ohio
In response to all the letters about saving things, I must say I agree. The problem I have is, I don't have anything. Both my Grandmother's are gone now, and their "things" were confiscated by others. There were so many items of beauty. I would have loved just one thing from each. My Mother, I believe has many things for me, these I will treasure. History is what we take of it and make of it. We will be the history of tomorrow. So, save something. Use it, love it, and treasure it. P.S. I love receiving your emails. Congratulations on fourteen years!! WTG.........Cher
I have read with interest all the stories about the Guardian Cookware or any aluminum cookware for that matter. My mother had a very good friend who sold and hosted many, many of the parties that cooked dinner and sold the product. She developed Alzheimerís disease along with her husband. My two nurse daughters-in-law tell us family members there is very possibly some link between the disease and aluminum which we cook in. I had some of the Guardian Ware and it pitted probably from acids like tomatoes. So we must have digested the fragments in our foods. My mother always used tomatoes or juice in her cookware and it pitted also. We used the cookware occasionally, but our friend that sold the product cooked EVERY meal with it. I realize this opens a whole new can of worms but I am wondering if anyone else has any information on the subject. I use stainless steel to cook with now and it never pits. There are so many people now with Alzheimerís that I really wonder if there is any connection between our aluminum use from those years??
SEND US YOUR VINTAGE STORIES OR COMMENTS ON THESE STORIES! Send them to firstname.lastname@example.org
We collect interesting stories about collecting. Things like your best find, unusual collections, bizarre collectibles. Anything and everything that is interesting that has to do with collecting. We may publish it here. Send your story to email@example.com
3) Antique News
Here are the latest news headlines about antiques and collectibles from
1. Worlds Most Valuable South American Stamp Collection in New York Auction
2. $6.5 Million Gold Coins Exhibit, Precious Metals Seminar at Long Beach Expo
3. go antiques Live Auction Highlights
4. stagging Unveils New Antique and Comic Book Micro sites
5. Civil War items lead the charge at Hatch May 1-3 sale
6. Piccolo Arts attends Summer Antiques for everyone Birmingham England
7. BOSTON ESTATE COMES SOUTH TO MIX IT UP WITH PROMINENT FLORIDA FAMILY HOLDINGS
8. How to grade and date Baseball gloves
9. Philip Weiss Auctions grosses $5.2 million in May sale
10. Negro Leagues Shine Again at Auction
11. COIN NEWS JUNE 2008 NOW ON SALE!
12. Sotheby's Results - Contemporary Art Evening - May 14, 2008
13. Indian Art Totals $1,748,500 in Sotheby's Spring Sales in New York, May 14-15, 2008
14. Christie's Post-War & Contemporary Art Morning and Afternoon Sessions
15. Christies - Results Post-War & Contemporary Art Evening Sale
16. $ 25 MILLION WATCH AUCTION AT CHRISTIES GENEVA - second highest watch sale results at Christies
17. The Miller Collection at Christie's
18. Heritage Fine Art Auction Realizes $3.5 Million
19. Star Photographer Corey Arnold - artmarketblog.com
20. Hal Trosky Endorsed Baseball Glove
Click here: Hal Trosky Endorsed Baseball Glove
MANY more stories are added several times a day. You can read the latest news now at
YES! you can put the latest DAILY news about antiques and collectibles on your Web site.
It's easy to do. Go to:
to get the code.
4) Your Classifieds...
Vintage swarovski loose rhinestones for jewelry repair
ACTION FIGURES, VIDEO GAMES, AND SYSTEMS SALE
VERSAILLES BY GORHAM SILVER
Time Was Antiques Shelley China Specialists
Authentic 'Sex In The City' Cast Hand-Signed Photos
Do you have antiques or collectibles you are just itching to sell? A simple classified ad in this newsletter might just be your answer. Over 17,000 readers subscribe to this newsletter. One of them just might be able
to help you out. Place your ad today at:
Want to know what our advertisers think? Check out the testimonials at:
5) Newly listed items for your online shopping pleasure for Saturday May 24, 2008 Stop by and check out today's fresh inventory at:
6) Funny Old Stuff
This is our humor section. These are humorous family stories and comments that are sent in by readers. If you have a submission you would like to share, please send it to firstname.lastname@example.org and we may run it in the next issue.
The football story reminded me of my birthday gift from my two year old daughter.
She stayed with my parents during the daytime, and when I came to pick her up after work one day near my birthday, she ran to the door so excited saying ďMommy, I bought you a birthday present today and Iím not supposed to tell you what it is, but I hope you like your new hatĒ. Her grandparents laughed and laughed and I couldnít wait to open my gift from her. Linda Hill, Bloomsburg, PA
We need stories for our humor section. Tell us some funny, family related stories and we'll share them with our readers. Send them to email@example.com
Do you have a funny family story you would like to share? Make someone feel good by sharing it with us. Send it to firstname.lastname@example.org and we may publish it here.
7) Wanted ads. Can you help?
Here are the latest wanted ads from the TIAS Exchange. Can you help someone out?
Movie Posters & Music Concert Posters Wanted!
GET YOUR WANTED AD HERE! Just $10 and we'll send it out to 17,000 people who get this newsletter. Go to
Looking for something? Place a "Wanted" ad in this newsletter. Over 17,000 subscribers will see it. It's easy, go to:
9) A Vintage Recipe
Be sure to check out our vintage recipe archive online at:
Over 1200 wonderful vintage recipes are listed.
In our last issue, Sue. requested a recipe for "Cassata Cake" . We had several responses.
The information regarding Cassata and the inclusive recipe are for Sue. ...Francine
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream. The word Cassata could derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. Another origin of this word could be from Arab "Quas'at" that means "a small round bowl ".
Cassata is made with pan di spagna (or poundcake), ricotta cream (like cannoli ones), candied fruit.
* 1 1/3 cups (280 g) sugar
* 1 1/2 cups (150 g) flour
* 1 teaspoon baking powder
* Half a lemon
* 6 eggs
* 2 egg whites
* 1 1/8 pounds (500 g) fresh sheep's milk ricotta (you can use cow's milk ricotta if you must)
* A pinch of vanillin, or 1/4 teaspoon vanilla extract
* 2 ounces (50 g) finely diced zuccata, which is candied melon peel
* 2 ounces (50 g) bitter chocolate, in shavings
* 9 ounces (250 g) blanched peeled almonds
* 3 drops of bitter almond extract
* 5 cups (500 g) powdered sugar
* A pinch of salt
* Potato starch (you may find this in the Jewish section of your market)
* Green food coloring
* Butter and flour for the cake pan
* Strips of zuccata and assorted candied fruit
Preheat your oven to 360 F (180 C).
Whip 6 egg white to firm peaks with a pinch of salt. In another bowl, beat 6 yolks with 3/4 cup of the granular sugar, until the mixture is frothy and pale yellow.
Sift the flour with the baking powder and slowly add it to the beaten yolks, together with a couple of tablespoons of egg white and the grated zest of the lemon; finally, gently fold the beaten egg whites into the mixture. Turn the batter into a buttered and floured pan (9 inch square) and bake it for a half hour; remove the cake from the oven and let it cool before removing it from the pan.
In the meantime, grind the almonds in a food processor, using short bursts to keep them from liquefying. Add 2 1/2 cups of powdered sugar, the bitter almond essence diluted in 1/4 cup water, and blend until the mixture is homogenous. Dust your work surface with the potato starch before turning the paste out onto it (you can also turn it out onto a sheet of wax paper), and incorporate a few drops of green, diluted in a few drops of water. Work the paste until the color is uniform and then wrap the paste in plastic wrap and chill it in the refrigerator.
Put the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup granulated sugar, the vanillin, the chocolate, and the diced zuccata. Next, roll the almond paste out 1/4 inch (1/2 cm) thick and as wide as the cake pan. Line a 10-inch (25 cm) diameter pudding mold with slanting walls with plastic wrap, and lay the almond paste over it. Next, line the bottom and sides of the mold with half-inch thick sheets of the cake you baked; make a syrup by diluting some Marsala with a little water and a little sugar, and sprinkle it over the cake. Fill the box thus obtained with the creamy ricotta mixture and cover it with more of the cake, sprinkling again with the Marsala syrup.
Lay a dish over the cassata, press down gently, and chill the cassata for several hours in the refrigerator. At this point turn the cassata over onto the serving dish and remove the mold and the plastic wrap. Beat the remaining two whites and sift the remaining powdered sugar into them, beating all the while to obtain a thick, homogenous cream. Add 2 tablespoons of lemon juice to the glaze and spread it over the cassata. Let the glaze set for a few minutes, decorate the cassata with the remaining candied fruit, and chill it for several more hours before serving it.Note: Purists will shudder, but you can greatly speed the production of a cassata if you use commercially prepared pan di spagna (or poundcake if that is what is available where you live) rather than bake the cake as well.
Italian Cassata Cake
1/3 cup dried currants
5 tablespoons Marsala wine
1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
1 pint ricotta cheese
1/4 cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package prepared pound cake
12 (1 ounce) squares semisweet chocolate, chopped
1/4 cup Marsala wine
1 cup unsalted butter
Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.
A satisfying, refreshing layered Italian dessert that takes only 20 minutes of hands-on prep time.
Prep Time:20 min
Start to Finish:11 hr 20 min
1 loaf (16 ounces) pound cake
1/2 cup rum
1/2 cup chopped candied fruit or golden raisins
1 cup coffee ice cream, slightly softened
1 cup maple nut or butter pecan ice cream, slightly softened
1/3 cup whipping (heavy) cream
1 tablespoon powdered sugar
1. Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit; let stand 1 hour.
2. Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1 hour until firm.
3. Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches. Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread maple nut ice cream over ice cream in pan; freeze about 1 hour until firm.
4. Beat whipping cream and powdered sugar in chilled small bowl with electric mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream mixture over ice cream in pan. Top with rum-soaked cake, cutting pieces to fit pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from pan with knife; turn upside down to unmold cake.
1 Serving: Calories 540 (Calories from Fat 270 ); Total Fat 30 g (Saturated Fat 15 g); Cholesterol 120 mg; Sodium 150 mg; Total Carbohydrate 61 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 10 %; Iron 8 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
If you enjoy these vintage recipes, you should buy a vintage cookbook from us. They make great gifts too. Take a look at:
Buy a Vintage Kitchen collectible from us. We've got lots of them here:
10) A vintage recipe request from a reader
As with collectibles, people also have very strong feelings about foods from their past. Sometimes these special recipes get lost. This section is to help people who are looking for lost recipes from their past. If you
submit a request, please include the geographical region where you had this recipe.
I am looking for an obscure recipe that I tasted many years ago. It is an Italian or Sicilian breaded and fried vegetable recipe called Carduni or Carduna(not sure of the spelling, sorry). I am hoping some of the fantastic chefs out there can help me out. Thanks so much and love this newsletter!
If you can help this reader with this recipe, please forward it to email@example.com . If you have a vintage recipe request send it to firstname.lastname@example.org and we might just publish it here.
Be sure to check out our vintage kitchen collectibles section online at:
11) New Online Merchants
Be sure to check out all of the fresh inventory offered by these new merchants at TIAS.
Lillianne's Legacy welcomes you now to shop for dolls, teddy bears, collector plates, crystal, and many more awesome items! As we shop, items are added to our inventory. We invite you to return often to view what has been added!
We are connoisseurs of fine art and collectables and have many satisfied customers. Our inventory includes vintage items, antiques, original art and collectables. We specialize in Native American and Southwestern Art forms.
This year, open your own online Antique & Collectible Shop. If you have one or a few items to sell, try our classifieds at
If you have more than a few items to sell, open your own store at TIAS. It's easy and fun. Over 160,000 customers visit us on an average day. It costs you nothing to get started. Take a look at:
12) Helpful Resources:
1. Find an antiques or collectibles club. Nearly 2000 different clubs listed. Take a look at:
2. What's it worth? Try Kovels' free online price guide to over 600,000 antiques and collectibles. It can be found online at
3. Make money with your Web site. Join the TIAS.com affiliate program today. Go to
4. Looking for prices for antiques and collectibles? PriceMiner.com has millions of them. Most items listed include color photos as well. Sign up today at:
(Not affiliated with Kovels.com)
5. Get an online appraisal. For just $9.95 from "What's It Worth To You?"
(Not affiliated with Kovels.com)
6. The Latest News regarding Antiques & Collectibles Take a look at
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Please note that stories and recipes from readers are not checked for accuracy. They may be edited prior to publication. For questions or comments, you can reach us at newsletter@TIAS.com ©1995-2008 TIAS.com Inc.
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