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Remembering When AGNES WISSELL Agnes Wissell was born Agnes Matthews in the town of Barreville, but the family moved to McHenry soon thereafter. (with long time subscribers) She grew up in McHenry and had graduated from Landmark school when her father, an engineer for Borden, was transferred to Lake Geneva, Wis. Agnes returned to the McHenry area in 1950. When she came back, Agnes and heir husband lived on the "Someday" farm, south of WrcHenry on Route 31, next to the Stilling property. She said the owner was in the lumber business and had always wanted to live on a farm. '"Someday, I'll own a farm,' he would say," she recalled, and that was how the farm got its name. Agnes recalled the millpond, which stretched from the factory almost up to the schoolyard. "We used to fish there for hours," she said. "Mom said we had to clean whatever we brought home so we kind of avoided the bullheads. She remembered occasionally going to the showhouse near the corner of Elm and Green streets. "I think it was called the Opera House," Agnes said. She noted that occasionally there would be stage shows, but "mostly it was motion pictures." Also in Agnes' recollections of McHenry was the large white house that once stood where the State bank is today. The house once held, at one time or another, the office of Dr. Froehlich, "a peach of a doctor," and the insurance business of Earl Walsh. The McHenry Plaindealer has been in the Wissell family since she moved here and Agnes particularly likes to read Musin and Meanderin, So I Hear and the Society page. PAGE 3 - PLAINDEALER • FRIDAY. SEPTEMBER M. II Serving The Guests At The Reception A nicely-catered affair makes it easy for wedding guests to feel like beautiful people. It takes the burden of stress off the bridal parents and lets them enjoy themselves, too, during an offspring's hour of glory. Since few people can live on love, the guests and relatives who travel long distances to attend a wed­ ding should not be expected to subsist on tidbits and champagne. A caterer's refreshment table is a thoughtful way to show appreciation for their coming, and an easy way to feed the bridal party with little fuss and bother while entertaining. The casual buffet serves its purpose well - allowing unstructured and easy hostessing, encouraging intermingling of guests who might like to know one another - and-it is surely an improvisation on stuffy formality. A catered breakfast following an early morning wedding might include a choice of juices, scrambled eggs, baked ham and sausage links, baked beans, cottage potatoes, cinnamon applesauce, two types of hot coffee cake and coffee or tea. The caterers provide the banquet table for serving, chafing pan racks, table service, silver and napkins, personnel to prepare, serve and clean up. For an evening buffet, the entrees might be thinly sliced ham and roast beef with easy-to-eat slaws, gelatin desserts, potato and vegetable salads and perhaps two side dishes such as buttered carrots and colorful scallop of corn and green peppers, and pull- apart buttered rolls. Advertisements point out that the "professional staff will prepare, deliver, set up, serve and clean up." Some promise to serve "at your location," while others own their own halls where receptions can be held. Professional caterers are many different types - the private club, the swank hotel, a well-staffed smorgasbord cafeteria, as well as food service mer­ chants. Catering for wedding receptions is often a money- making service of the women's groups of churches. For a set fee per guest^ women volunteers prepare the reception party tables, set out flowers, mints and nuts, make the gingerale- sherbert punch, cut and serve the wedding cake, do the dishes and clean up. The manager of a yacht club with large membership explained that his catering provision for wedding receptions includes a single charge of $75 for set-up > preparations, linens and table skirts, and also in­ cludes clean-up and one bartender's fee. "We provide no cake or candles," he said. "The main difficulty is deter­ mining the exact number of guests when people come and go. We just settle on an agreeable number after the hosting couple looks over sign-in books.*1 Many successful caterers are in a "roufld-robin" group of people who offer wedding- related services. For being dependable and doing good work, they may be given recommendations from department store bridal consultants, photographers who specialize in weddings and, of course, from satisfied clients. There are many kind and generous folks in the area who have supported the requests of FISH in the past. God will bless them all! The needs at present are for two single-bed springs, box or regular, a single-bed mattress, dressers or chests of drawers; a lawn-mower and refrigerator in working condition. Anyone having either of these to offer is urged to please call FISH at 385-0258. The pantry, too, has had more emergency calls, and food is needed. Call FISH regarding delivery. A check or money order can be mailed to FISH, Box 282, McHenry, 111., 60050. Keep in mind the Thanksgiving and Christmas baskets for needy families. Most folks like to help at this time and a suggestion would be to put aside a special item or two for these seasons on each shopping trip. The hand that gives - gathers!! M.C. WOODSTOCK Mr. and Mrs. Ronald Kamp, McHenry, are parents of a son. HOSPITAL NOTES McHENRY Admissions: Helen V. Miller, Brandi Meyers, Renee Jende, Ruben Gon­ zales, McHenry; and Roy Borre, Richmond. WOODSTOCK Admissions: Master Randy Moore and Lawrence Schaefer, Wonder Lake; and Carrie Geren, McHenry. HARVARD Admissions: Mary Heckler, Wonder Lake. A pound of salad lettuce will make 2 quarts and serve 6 to 8 people. THEOS Welcomes Two Senior Walk-In Center Meals are served Monday through Friday at the McHenry Walk-In center beginning at 11:45 a.m. Reservations must be made by 1:30 p.m. the day before at 385-8260. The menu for the week of Sept. 29 through Oct. 3 is as follows: Sept. 29: Mock chicken legs, wax beans, pineapple cole slaw, bread, but­ terscotch pudding, milk. Sept. 30: Beef tips with buttered noodles, mixed vegetables, rolls, apple sauce raisin cake, milk. Oct. 1: Baked fish filets, baked potato, sweet green peas, white bread, but­ terscotch pudding, milk. Oct. 2: Pork tenderloin with apple ring, whipped potatoes, stewed tomatoes, rye bread, cookies and peaches, milk. Oct. 3: Tater tot casserole, spinach, creamed carrots, wheat bread, cherry pie, milk. When the T.H.E.O.S. group met for their Sep­ tember dinner and meeting, they extended a warm welcome to Ruth Anderson and Elva Rowe. After enjoying a leisure dinner at a local restaurant, the group went to the First United Methodist church for an evening of fun and fellowship. T.H.E.O.S. ("To Help Each Other Smile") is an organization for widows (widowers are also welcome), meeting the third Monday of each month at 5:30 p.m. for dinner together at a local restaurant and then going to the First United Methodist church, 3717 W. Main street, to enjoy warm friendship and en­ tertainment. It is a very casual group, with no age restrictions, and is non-denominational, of­ fering good fellowship, sharing experiences, and helping to overcome lonesomeness. The next get-together of T.H.E.O.S. will be Monday, Oct. 20, at 5:30 p.m., at the Pizza Hut, 4301 W. Route 120, for dinner and then to the church. Newcomers are always most welcome. For any futther par­ ticulars, contact Mrs. Harry P. (Mae) Stinespring, Jr., Pistakee, or Mrs. William J. (Lyda) Radisch, McHenry. MCK By Sarah Anne Sheridan Autumn means pear time-succulent sweet pears have a place at almost any fall meal. There are many ways to serve pears. Baked Staffed Pears Pears Pitted dates Seeded raisns or chopped nuts, Tart marmalade or shredded coconut Pare and core pears. Stuff with dates, raisins, or nuts mixed with either marmalade or coconut. Place close to­ gether in a baking dish, cover bottom of pan with water. Bake slowly until tender. m m 11106 US 12 N • Richmond, Illinois 60071 • 815-678-2671 SUNDAY, OCTOBER 12 Serving From 2:00 Until 6:00 p.m. Featuring 25 PIECE GERMAN BAND Beginning At 3:00 p.m. Menu Includes: Tossed Salad • Chicken Noodle Soup ENTREES BEEF ROLADEN (bacon, onion, pickle rolled in round steak) Potato Dumpling • Red Cabbage SAUERBRATEN (marinated beef) Potato Dumpling • Red Cabbage KASSLER RIPPCHEN (cured and smoked pork chops) Potato Dumpling • Red Cabbage Dessert - Strudel • Beverage • Rolls and Butter $15.00 Per Person Cash Bar Homecoming Candidate Hopefuls SCOTT VALENTIN AND INGE DSCHIDA This weekend, the Johnsburg high school will begin its busy schedule of Homecoming activities. Among those candidates hoping to reign over the festivities are Scott Valentin, the son of Mr. and Mrs. Alan Valentin. Scott lists his school activities as including football, baseball, basketball and Sports editor for the school paper. He enjoys swimming and listening to music. Inge Dschida is the daughter of Mr. and Mrs. Martin Dschida. Her hobbies are traveling, athletics, biking and swimming. She has been involved in student government, Baby Wears Heirloom Dress At Christening MIKE STEFKA AND THERESA BACA volleyball, basketball, is Class Treasurer and a member of the National Honor Society, and took part in the school musical. Inge plans to attend Marquette university and major in Engineering. Mike Stefka, the son of John and Susan Stefka, is especially interested ip snow skiing, water skiing and camping. Theresa Baca, the daughter of Tony and Dorothy Baca, participated In powder puff football and enjoys horseback riding and swimming. STAFF PHOTOS-WAYNE GAYLORD Wearing a long em­ broidered christening gown, handmade for her grand­ mother Thennes, and a gold cross given to her by family friends, Nancy Elizabeth Peters was baptized on Sunday, Sept. 21, at 1 p.m, in St. Mary's church, McHenry. Godparents are Barbara Gerasch of McHenry and Dick Thennes of Crystal Lake. Nancy's parents are Jim and Martha (Thennes) Peters of McHenry. Following the baptism, a buffet luncheon was served at the Peters' home for approximately fifty friends and family. Present were the baby's grandparents, Mr. and Mrs. Glenn Peters of North Platte, Nebr and Mr. and Mrs. Ed Thennes of McHenry; great grand­ parents, Mr. and Mrs. John Thennes, also of McHenry; and out-of-town guests, Mr. and Mrs. Paul Thennes of Charleston, 111. Church Slates Annual Fall Rummage Sale The annual Fall Rummage sale, which is held by the Zion Ladies Aid, will take place Oct. 2 and 3, in the Social hall of the Zion Lutheran church, located at 4206 W. Waukegan road (route 120) in McHenry. The public is invited to come. Doors will be open on Thursday from 9 a.m. to 7 p.m. and on Friday from 9 a.m. to 4 p.m. Inflation Waiter--How did you Find your steak, sir? Diner--It was just luck. I happened to move that piece of potato and there it was. NEED MOVING EQUIPMENT' GARDEN NEED CARE? NEED CONVALESCENT AIDS7 NEED PARTY-WARE? NISEI) IT? RUNT IT!...and Save! A^A •Household •Hospital Equipment /jJ^^Lawn ft Garden *And more The Largest Rental Facility in McHenry County with 2 locations to serve you! ED'S RENTAL & SALES, INC. McHENRY 904 Front St. 315 3232 OPEN DAILY 7:30-6 SUNDAYS 9-1 CRYSTAL LAKE 5407 Terro Cotto Ave. (Hwy. 176) 4SS3232 Perm Wave Special Mr. Neumann has idien tilted "Some militant fringe" among the teachers. If this is he case, why, in the history of District 156, have the teachers always accep­ ted all final Board offers and shown NO "militan­ cy"?????? Don't Miss Art Work on Display Main Building Lobby^ ot McHenry State Bank 3510 W. Elm Street McHenry effective Sept. 29-Oct. 4 I JPO/ OFF any perm wave I 9 /O Save *3 to *5" CALL TODAY FOR YOUR APPOINTMENT 385-4520 spurgeon's S l Y U N t We feature Hele«e Curtis* Professional Products!! 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