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The Collectors Newsletter #788 -- April 2010

The Collectors Newsletter #788 -- April 2010

--Here is the newsletter you requested. Thank you for your support!

-- UNSUBSCRIBE INSTRUCTIONS -- For Immediate removal from this newsletter list, just click on the unsub link at the bottom of this page. If you can't get the unsub link to work, log into your account here: http://www.tias.com/mytias and select "view/change subscriptions".

-- HOW TO SUBSCRIBE -- If someone forwarded this newsletter to you or you found it in our online archive, you can get an email subscription to this newsletter at: http://www.tias.com/subscribe/

-- Read all of our newsletters on the Web at: http://www.tias.com/newsletter
or we can send you a copy via RSS. See: http://www.tias.com/other/aboutRSS.html
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

Need Extra Cash?
In your spare time you can sell antiques and collectibles from home.
Since 1995 TIAS.com has been helping dealers and collectors just like you to sell their antiques and collectibles online. It costs you nothing to kick the tires and see if an online store is right for you. Give TIAS a try today at: http://www.MakeAShop.com

1) Featured Collectors Club
Highlighting clubs of interest to collectors.

The International Scouting Collectors Association
(ISCA) is a non-profit organization that promotes education regarding the history of the Scouting Movement through the collecting and trading of Scouting Memorabilia. All members subscribe to our Code of Ethics to ensure fair trading amongst its members.

For more information, click here: http://tias.com/cgi-bin/clubs.cgi?OIKey=52&listByKey=52&groupKey=1

Are you interested in Scouting Collectibles See: http://bit.ly/9jgOZd

2) We want your stories. Do you have any stories related to your adventures collecting? Share them with us. Put together a few choice words and email them to me at Phil@TIAS.com
Dear Phil, Having followed reader opinions regarding pickers and other buyers over the past few months; I’d like to add a few of my own based on more than 50 years of collecting, buying and selling. In reality each of us is a “picker” regardless of what, where or why we buy or collect. Just as beauty is in the eye of the beholder, value remains a subjective judgment whether based on knowledge, taste, personal preference or other criteria.

Successful pickers have generally spent years learning about the antiques or collectibles they buy and sell. They take risks with every purchase and are never guaranteed a profit. Each must travel hundreds or thousands of miles every year to find items of interest and value while competing with dealers, collectors and the multitude of amateurs who generally have equal access to the same places where they buy. Most of us have no objection to paying more for the services of experienced doctors, architects, chefs, mechanics and other professionals who have invested time and money to acquire their expertise; so why should we be offended by dealers, pickers or collectors who similarly employ their knowledge?

Most of my buying these days is done in thrift shops or at garage and tag sales and I don’t feel guilty when I get the occasional bargain because years of experience have trained my eye to recognize what others failed to see. There were plenty of expensive mistakes made while learning the difference between wheat and chaff. Amateurs and professionals regularly misidentify or mislabel items out of ignorance or greed and often price goods above their fair market value knowing someone may eventually overpay.

The advent of internet resources like TIAS, Kovel’s, eBay and hundreds of other sites have made it easier than ever to check market prices or learn about current values before buying or selling goods of every kind. Many of these don’t charge for valuable information available to anyone willing to take the time to learn. Those without a computer can often use one in their local library with the help of a librarian trained to locate resources like these.

“Caveat Emptor” (Buyer Beware) remains sound advice for anyone hoping to find an overlooked treasure. Every time I see something at a price which appears to be too good to be true; I spend extra time to examine it carefully before buying. The old chestnut “sin in haste, repent in leisure” is as applicable now as the first day those words were spoken and applies equally to sellers and buyers. It’s time to stop pointing fingers and passing judgment on people because they’ve taken the time to educate themselves before going out to build a collection or earn a living in this endlessly fascinating and challenging arena. Paul in upstate NY

--Another Story--

I've just recently become a collector of sorts. My husband and I discovered estate sales within the last couple of years. We started out on a lark one day during some casual garage sale-ing. First we just bought things we needed--tools, cleaning products (!), a nice chair for our bedroom. Lately our daughter, who's become interested in the mid-century stuff I grew up with and never really appreciated, has joined us nearly every Saturday morning for breakfast at a favorite coffee shop followed by 2-3 estate sales. Well, it's gotten out of hand. Lately I've bought an old wooden jigsaw puzzle of zoo animals which seems pretty rare to me, a tacky fisherman's towel, and five Fire King jadeite mugs for 50 cents each, and I'm getting too much stuff! One recent purchase was a mid 1950s set of mint condition paper dolls I thought would look nice framed in a child's room for $1.50 that I later saw for sale at another estate sale for $30! However, I don't have any granddaughters! Now I'm thinking of listing some of my stuff online to help support my hobby.

My guess is that a lot of people who started out collecting things and buying what attracted them turned to selling antiques and collectibles just because they love the hunt and don't have room to keep everything they've bought.

Our new-found hobby has turned into a wonderful family bonding experience.

--Another Story--

Many years ago my Grandmother gave me some beautiful silver pieces, knowing that I loved collecting antiques. At the time she was about 80 years old and I was in my early twenties. She gently gave me each item and told me the story that went along with the item. One piece was a sterling cigarette holder that she used to put out when company came over. Another piece was a lovely small, and I mean small (!) silver teapot. Like the other pieces, it was quite tarnished as it hadn't been polished in years. On the top of the teapot looked like a sculpture of a small woman's head. She pointed to the engraving on the front of the piece and told me that it had been in the family for many years, but she wasn't sure who first owned it.

I brought my new treasures home and about a week later sat down to polish each piece. I was especially careful with the family heirloom, that lovely little teapot. I rubbed off decades of tarnish when the engraving started to appear. When I finished rubbing the area around our family name, imagine my surprise when I was able to clearly read the engraved name.........Lipton's ! Wendy M., Devon, Pennsylvania
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 newsletter@tias.com

3) Antique News

If you want to tell the world about your antiques & collectibles business, auction, club or upcoming event related to the antiques and collectibles trade, you can post it for free at http://www.News-Antique.com the #1 listing on Google for "Antique News" Your news release will get published online and will also appear in this newsletter so that 15,000 people can read it. To post a release, go to http://www.News-Antique.com
Check the latest news headlines about antiques and collectibles at http://www.News-Antique.com
1. Rare UMC bullet board hits $11,769 at SoldUSA.com
Click here: http://www.news-antique.com/?id=791522

2. Asselmeier & May Antique Estate Auction (4/10/2010)
Click here: http://www.news-antique.com/?id=791517

Click here: http://www.news-antique.com/?id=791513

4. Old Sleepy Eye Collectors Club
Click here: http://www.news-antique.com/?id=791503

5. "Flying car" from 1935 soars to $65,175 at Red Baron's
Click here: http://www.news-antique.com/?id=791502

6. Autograph Store Sponsors The Leukemia Ball
Charity Auction
Click here: http://www.news-antique.com/?id=791501

7. Autograph Store Sponsors The Leukemia Ball
Charity Auction
Click here: http://www.news-antique.com/?id=791501

8. Artfact Live! Presents Spring Cleaning Poster
Sale 2010 from Poster Connection Inc.
Click here: http://www.news-antique.com/?id=791497

9. Artfact Live! Presents Antique American Stoneware
& Redware Pottery from Crocker Farm
Click here: http://www.news-antique.com/?id=791495

10. The 50th Anniversary of Poster Auctions International
Click here: http://www.news-antique.com/?id=791494

JULY 29, 2010
Click here: http://www.news-antique.com/?id=791492

12. Find The Best Vintage Collections At Vintageyard
Click here: http://www.news-antique.com/?id=791487

13. OA Marketplace: A New Way For Online Auction
Click here: http://www.news-antique.com/?id=791473
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: http://javafeed.news-antique.com/ to get the code.

4) Your Classifieds...
Here are your classifieds...

Time Was Antiques Shelley China Specialists

Antique Carved Giltwood Chippendale Cartel Clock c.1760

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 15,000 readers subscribe to this newsletter. One of them just might be able
to help you out. Place your ad today at: http://tinyurl.com/39eulu

Want to know what our advertisers think? Check out the testimonials at: http://tinyurl.com/8xqyw

5) Newly listed items for your online shopping pleasure for Friday April 2, 2010 Stop by and check out today's fresh inventory at:
TIAS.com - http://www.tias.com/showcase
CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7
AntiqueArts - http://cgi.tias.com/showcase/?groupKey=3
Earthling - http://cgi.tias.com/showcase/?groupKey=6

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 newsletter@tias.com and we may run it in the next issue.
We moved to a farm in 1964 and it had no indoor plumbing and lots of remodeling to do. We had a friend of ours and her children to come visit, and the little boy of hers was about 6 years old. He had to go to bathroom, and we told them where the out house was. He came back to house all excited, and said, this is neat, no lids and no flushers.
Do you have a funny family story you would like to share? Make someone feel good by sharing it with us. Send it to newsletter@tias.com 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?
WANTED: Wanted: Greentown Glass
GET YOUR WANTED AD HERE! Just $10 and we'll send it out to 15,000 people who get this newsletter. Go to http://www.tias.com/cgi-bin/submitClassified.cgi
Looking for something? Place a "Wanted" ad in this newsletter. Over 16,000 subscribers will see it. It's easy, go to: http://www.tias.com/cgi-bin/submitClassified.cgi

9) A Vintage Recipe
Be sure to check out our vintage recipe archive online at: http://www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful vintage recipes are listed.

In the last issue a reader requested a recipe for "scrapple". We received the following...
Someone was wanting a recipe for "scapple". My mother used to make up a cornmeal dish then refrigerated it for several hours before she sliced it and fried it. She called it "Fried Mush". It was always served with syrup. I ate it a lot as a kid and was something I had forgotten all about until I read about the scrapple. She's gone now so I can't even get her recipe. It was wonderful. Bev, Cottonwood, AZ

--Another Recipe--

1 pound pork liver
1 pound pork hearts
1 cup cornmeal
1 cup buckwheat flour

1 large onion, peeled but left whole
1 Tbsp salt (or more to taste)
2 tsp sage
1/2 tsp allspice
2-3 whole cloves
2 quarts water

Boil the water and add the liver and hearts with the onion and spices to the water. Let it return to a boil, then drop to a gentle simmer and partially cover for about 2.5-3 hours letting the stock reduce some. Remove the meat, discard the onion and strain the stock reserving the liquid. Using a grinder or food processor, reduce the meat to as fine a texture as you can using a little of the liquid to help things along if needed. Return the meat mash to the stock and bring it back up to a boil. Slowly sprinkle the cornmeal and buckwheat flour into the boiling stock whisking or stirring rapidly to minimize lumping. Reduce heat to a bubbling simmer. This can splash on your hands when bubbling, so I would recommend wearing a pair of cooking mits while whisking this mixture. Cover with one of those splatter guards or a pizza screen, stirring thoroughly every couple minutes for the next 30 minutes. This should be a fairly difficult job if your scrapple is thick enough. Be careful to not let this burn on the bottom of the pot, which happens much quicker than you’d imagine.

--Another recipe--

In North and South Carolina, it is called liver mush. Wonderful fried for a sandwich or for breakfast with eggs.
As I remember, after butchering the hog, the liver and scrap pieces, feet, head and what ever else you can retrieve are boiled until tender. [hence the name Scrapple] Save broth.Cool and put through the sausage grinder. Heat broth to a boil and add ground meat, add red pepper, black pepper, salt and bring back to a boil. Add slowly stone-ground corn meal. Stirring constantly. When you think you can't stir anymore. Stir some more. Pour into loaf pans and let cool. Wrap loafs in wax paper to store. This can be frozen for later use. Sorry, I don't have the exact measurements for the ingredients. But this is they way we made it in the 30's and 40's during the depression. Tarheel Transplant

--Another recipe--

My Mothers family made Scrapple every year for Christmas. It was served for breakfast Christmas morning. I have found over the years that it is something people either like or dislike. I'm on the "like it side". I think scrapple must be an east coast food since I have never seen it on a restaurant menu except in Pennsylvania. I ordered it and when served there was no syrup on the table. I asked the waiter for some syrup, he looked at me with a questioning expression, was gone for a long time and returned with the syrup. I think he must have been telling the cook staff that there was someone wanting syrup which might have been an odd request. My mothers family was from Idaho and Washington and might have added syrup as a way to get the children to eat it. My sister has the large cast iron pot my grandmother use to cook her annual scrapple in - that pot is over 100 years old.

Small pork roast
5 cups water
2 teaspoons salt (for the cooking water)

2 1/2 cups yellow corn meal
2 cups water

Cut all the fat off the roast. Cover the pork with the water and add salt. Bring to boil. Reduce heat and simmer for about two hours. Remove pork and let both the meat and the cooking water cool separately. Trim any remaining fat from the pork. Skim fat from the cooking water. Chop meat and season with salt, pepper and a heaping teaspoon of sage. Set aside.

Measure out 5 cups of the cooking water (you may have to add more water to make 5 cups). Add the corn meal mixture a little at a time and stir constantly to avoid lumping. Add the seasoned pork mixture when the corn meal is real thick.

Rinse two bread pans with water - add the corn meal mixture (scrapple)

Cool - then refrigerate - When ready to serve, take out of the bread pan, slice and fry as you would French toast. Serve hot, butter and pour maple syrup on top

--Another Recipe--

From Meta Givens cookbook 1955


1/2 lb fresh lean pork
1 qt water
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup yellow corn meal

Simmer the pork in the water in a covered saucepan for about 1 hour or until very tender. Let cool. Skim off fat from surface of liquid. Remove meat and chop medium fine.
Save broth. Combine 2 1/2 cups strained broth with chopped meat, add seasonings and corn meal and cook over direct heat, stirring until thickened. Transfer to double boiler,
cover and cook about 1 hr. Pour into a buttered bread pan, chill, and slice about 1/2 inch thick. Brown slices quickly on both sides in a hot skillet with butter or bacon fat and serve piping hot. 5 servings. If desired, a larger quantity may be made as it will keep in the refrigerator for a week or more.

--Another Recipe--

Here are two recipes for the reader whose friend is from Ohio.

The first one, from a 1943 copy of 'The American Woman's Cook Book is interesting though it might be a bit impractical to tackle today:

1 hog's head 1 tsp powdered sage
4-5 qts cold water Yellow corn meal
4 tsp salt (about 3 cups)
4 tsp pepper
>>>Separate hog's head into halves. Remove eyes and brains. Scrape head; clean thoroughly. Simmer in large kettle with the water for 2-3 hours, until meat falls from bones. Skim grease from surface; remove and finely chop meat then return to liquor. Season with salt, pepper and sage. Sift in corn meal, stirring constantly, until thickened to consistency of soft mush. Cook slowly for 1 hour over low heat until well cooked. Pour into greased oblong pans and store in a cool dry place until ready to use. Cut into thin slices and fry until crisp and brown.
Makes 6 pounds.

The second recipe is from 'Woman's Day Encyclopedia of Cookery' (1966) which kindly suggests that scrapple (also known as Philadelphia scrapple) can be bought ready for frying, either packaged or canned:

1 pound pork liver
1/2 pound pork heart
1 1/2 pounds boneless pork scraps
2 1/2 quarts water
1/4 tsp ground sage
1/8 tsp ground allspice (optional)
Salt and pepper to taste
3 cups buckwheat flour
3 cups cornmeal
>>>Place pork liver, heart and scraps in deep kettle with water to cover. Boil until very tender. Drain meat; reserve. Chill broth and remove fat from surface. Trim meat and grind fine. Return broth and meat to kettle; add seasoning. Bring to a boil. Combine buckwheat flour and cornmeal. Trickle mixture slowly into broth, stirring constantly. Lower heat and cook, stirring very frequently, for about 1 hour, or until very thick and comes off sides of kettle. Rinse small bread pans or any molds with cold water. Pour hot scrapple into them. Cool. When cold, cut into slices or fingers and fry in shortening until crisp and brown on both sides. Makes 12 to 16 servings. Elizabeth Evans
If you enjoy these vintage recipes, you should buy a vintage cookbook from us. They make great gifts too. Take a look at: http://www.tias.com/cookbooks
Buy a Vintage Kitchen collectible from us. We've got lots of them here: http://www.tias.com/kitchen
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.
Has anyone heard of something called a Canadian Butter Tart? Care to share the recipe? Deb.
If you can help this reader with this recipe, please forward it to recipes@tias.com . If you have a vintage recipe request send it to recipes@tias.com and we might just publish it here.
Be sure to check out our vintage kitchen collectibles section online at: http://www.tias.com/kitchen

11) New Online Merchants
Be sure to check out all of the fresh inventory offered by these new merchants at TIAS.
Mimi's Memories
Vintage, Antique and Eclectic Collectibles. A wide variety of lovely items. New items added often.

Vintage Kitchen
A store dealing in fine culinary and household antiques including many items dating back to the 1800's.

Bullseye Collectibles and Antiques
Bullseye Collectibles and Antiques welcomes you to our store. We appreciate your business and look forward to years of quality customer service. We have been in business for 18 years and offer a variety of merchandise. Check back often!

Autographs and More
Our autographs range from history to silent films with current entertainers and sports figures included. True authenticity can only be guaranteed if obtained in person, we will always stand behind any sale. Purchase with confidence. Inventory Changes Frequently - Visit Often!
This year, open your own online Antique & Collectible Shop. If you have one or a few items to sell, try our classifieds at http://classifieds.tias.com. 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: http://www.makeashop.com

12) Helpful Resources:
1. Find an antiques or collectibles club. Nearly 2000 different clubs listed. Take a look at: http://www.tias.com/cgi-bin/clubs.cgi
2. What's it worth? Try Kovels' free online price guide to over 600,000 antiques and collectibles. It can be found online at http://www.kovels.com
3. Make money with your Web site. Join the TIAS.com affiliate program today. Go to http://www.tias.com/affiliates/
4. Get an online appraisal. For just $9.95 from "What's It Worth To You?" http://www.whatsitworthtoyou.com/tias.htm (Not affiliated with Kovels.com)

Thanks for reading. Feel free to forward this to a friend. To subscribe to this newsletter go to: http://www.tias.com/subscribe 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 ©1995-2010 TIAS.com Inc.

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