arent4 Pevea

14—THE JEWISH NEWS

C rtga9ementlo 2 aughter3

Friday, February 13, 1953

Mr. and Mrs. Otto Hyman, of Mr. and Mrs. Jacob Stein, of
Mr. and Mrs. Hyman Snyder,
At a family dinner party,
M. and Mrs. Joseph G. Alter, of Lawrence Ave., announce the London Ave., announce the en- W. Grand Ave., announce the
of Washburn Ave., announced engagement of their daughter, gagement of their daughter, Gail engagement of their daughter,

Center Young Adults
Plan Purim Carnival

For Purim, the Davison Jew-
ish Center will take on a bazaar
as the Jewish Young Adult
Council moves in booths and
dance decorations in prepara-
tion for its Purim Carnival, to
be held from 9 to 12 p. m. March

1.

Serving on the planning com-
mittee are Leon Olshansky and
Betty Marcus, Beth Aaron Young
People's Society; Leonard Gaba,
Kappa Nu; Anne Stolsky and
Irene Feldman, Junior Hadas-
sah; Joyce Kaplan Wekstein,
Iota Alpha Pi Alumni; Marilyn
Moskowitz, Louis Marshall
BBYW; Irving Feldman; Anne
Zelonka, JYAC president, and
Marvin B. Schpeiser, JYAC ad.
viser.
A feature of the dance will be
the selection of a Queen Esther
from among entries submitted
by JYAC groups.

MISS GAIL R. HYMAN

MISS SHELLY ALLER

MISS ELEANOR SNYDER

Rose, to Alan K. Soskin,- son of
the engagement of their daugh- Eleanor, to -Sanford Golden, son Mr. and Mrs. Leonard Soskin,
ter, Shelly, to Maurice W. Al- of Mr. and Mrs. Sidney Golden, of Indiana Ave. Plans are being
made for a July -wedding.
pert, son of Mr. and Mrs. Daniel of Clairmount Ave,
Alpert, of Pasadena Ave. The
bridegroom-elect is attending
the Detroit College of Law,

12;o-ODs

LEAH LEONARD

A J •

(Author of "Jewish Cookery")
Favorite Soup Accessories
The following recipe is in re-
sponse to a request from Mrs.
J. L. Rabin, 3441 W. 2, Los An-
geles, Calif. Thanks for a nice
letter, too.
Kreplach, filled with chopped
cooked meat, chopped liver, or
a combination of both, are an
old time favorite accessory for
clear soups. In fact, Kreplach
in chicken soup is a favorite for
Sabbath and Holiday meals.
Unlike noodles which can be
bought in convenient packages
at the corner grocery, ready to
be dropped in boiling salted
water, cooked a few minutes,
drained and ready for hot soup,
* * *
Kreplach must be made at
Here's the recipe:
Dec. 30—To Mr. and Mrs. home. Filled
Kreplach, Basic Recipe
Meat
Manny Schubiner (Rita Gold-
Noodle Dough for Kreplach:
2
cups
sifted
flour
berg) of Oak Drive, a son,•
2 eggs
Michael Loren.
2 or 3 tablespoons cold water, approxi-
* * *
mately.
Sift flour into a mixing bowl or on a
•Dec. 28 — To Dr. and Mrs. kneading board. Make a depression hi the
and add eggs, mixing with a fork
Harold C. Greenberg (Gloria center
while adding a few drops of cold water
Fox), of 24679 Rensselaer, Oak at a time till a ball of dough compact
to handle is formed. Knead
Park, a daughter, Marcy Ann, enough
dough till smooth and elastic. Roll out

Jan. 30—To Mr. and Mrs. Ski-
ney S. Ross. (Vivian Applebaum),
of 2130 Ewald Circle, a daughter,
Sheila Ann.
* * *
Jan. 29—To Mr. and Mrs. Gil-
bert B. Silverman (Geraldine
Todd), of Oak. Dr., a daughter,
Wendy Diane.
* * *
Jan. 29—To Mr. and Mrs. Phil-
lip Horwitz (Zelma Albert) a
son, Louis Albert.
* *
Jan. 22—To Mr. and Mrs.
David Mendelson (Ruth Rabin-
owitz), of 3741 Collingwood,
daughter, Carol Rosalie.

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Rev. Yehudah Loewy

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on a lightly floured hoard, using the
rolling pin deftly and rapidly. When the
round of dough is fairly thin, roll from
the edges toward center, moving the
board for greater accommodation. The
dough should be evenly rolled to the
desired thickness. For Kreplach the
dough should be cut into squares as
soon as rolled, and the filling, prepared
in advance, should be placed in the
center of each square to prevent dough
from drying out too rapidly. Bring two
opposite points of squares together,
pinch the two sides together to form
triangles, then two points together to
form little cap shaped Kreplach. For
Bite Size Kreplach, cut dough into 14
inch squares.
Meat filling for Kreplach:
11/2 cups finely chopped cooked meat, or
chicken, chopped liver, or a combina-
tion of both.

Israel Bonds Sold
At Menuhin Concert

Yehudi Menuhin proved him-
self twice-blessed in a concert
Feb. 5 at the Art Institute. Not
only did he show himself as a
highly gifted violinist, but he
also came through as an extra-
ordinary salesman for Israel
bonds, netting $132,000 in sales
for the evening's performance.
The auditorium was nearly
filled to capacity, with enthu-
siastic followers of the great
artist purchasing Israel bonds
in denominations ranging from
$50 to $10,000.
To express appreciation for his
appearance here, Rabbi Morris
Adler of Congregation Shaarey
Zedek, the sponsoring organiza-
tion of the endeavor, presented
a scroll to Mr. Menuhin midway
in the program. The violin vir-
tuoso, accepting the citations,
stated his dedication to the pur-
pose, adding emphasis to his
words by playing the Israeli
composition, "Solo Sonata _in G,"
written by Paul Ben-Hahn and
dedicated to Menuhin in 1951.
Following the concert a recep-
tion was held in Menuhin's
honor at the International In-

stitute.

•

1 egg

1 tablespoon minced parsley
1 teaspoon grated onion or onion juice;
or 1 tablespoon fried onion finely
chopped.
Cheese Filling for Kreplach:
(For Shevuot especially)
1 cup dry cottage cheese
1 egg
? teaspoon salt
A dash of white pepper
2 or 3 tablespoons fine crumbs
Fillings should be blended thoroughly
with a fork to make a smooth mixture
and used as soon as the dough has been
cut. Work rapidly or have an assistant
for best results. When all the Kreplach
have been formed, drop one at a time
into rapidly boiling salted water and
cook over moderate heat 10 to 15 min-
utes. Skim out as they rise to the top.
Drop meat filled Kreplach into strained
meat or chicken soup and keep at a
mild heat till served.
Cheese Filled Kreplach should be lifted
out and placed in a well buttered cas-
serole or baking dish, sprinkled with
fine bread or cracker crumbs and dotted
with butter then baked 10 to 20 min-
utes at 350° F to brown lightly. Serve
as a main dish with sour cream.

MISS RUTH STEIN
Ruth Adelle, to Dr. Aaron Budyk,
son of Mr. Harry Budyk and Mrs.
Elias Ross.
The bride-elect is a senior in
the school of education at the
University of M i c h i g a n. Dr.
Budyk is a graduate of U. of M's
Dental School, where h- e was
affiliated with Alpha Om e g a
fraternity.
A June wedding is planned.

MICKEY WOOLF

Music & Entertainment

Call

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