3.0

:pm:

Mrs. Rubin Honored
at Anniversary Party
of Chesed shel Emes

At a recent party held by
the Ladies Auxiliary of the
Chesed shel Ernes celebrating
its 40th anniversary, Mrs. Sarah
Rubin, of- '12036 Dexter, was
honored with the presentation
of a pin in recognition of her
years o f service .
There was never a prouder
moment for Mrs. Rubin. who is
presently vice-president of the
organization. It was mainly
through her efforts that the
Auxiliary was organized in the
days when the Chesed s h el
Ernes was located on Brewster
St.
Among a 1 1
the founders,
Mrs. Rubin,
who was the
first president
of the society,
is the only
woman surviv-
ing today. Be-
sides serving as
president, s h e
Mrs. Rubin 1
also served as
recording and corresponding •
secretary and has been a vice-
president for many years.
Mrs. Rubin was the organizer
of a number of local groups,
including the Detroit Ladies Aid
Society, Western Ladies Aid
Society, Flowers of Zion and
Detroit Senior Bicur Cholera.
She has been a member of
Cong. Beth Moses for the last
25 years and had a hand in the
initial operation of the 12th
Street-Council Jewish Center.
In the meantime. she has suc-
ceeded in raising a family of
local businessmen and profes-
sionals. They include three sons,
Jacob, Max and Sid Goldstein;
two daughters, Mrs: Laura Lu-
bin, of Chicago, and Mrs. Re-
becca Alex; eight grandchildren
and 13 great grandchildren.

During the at • days it is wise
e refrigerator a
to have in
poly of ready-to-
gene •us
eat main dishes such as pickled
fish. The following recipe is an
old family standby.

PICKLES FISH
(Any firm-fleshed fish fillets)
4 pounds fish fillets. cut into serving
portions
3 tablespoons salt
4 medium onions. sliced
4 carrots. scraped and sliced thin
1 cup cider vinegar
cup brown sugar
to
1 tablespoon monosodium glutaniat
(MSG). optional
3 tablespoons mixed whole spices
2 lemons, sliced - thin -

Arrange fish portions on a
large platter or board and
sprinkle both sides with salt,
Cover or wrap in aluminum
foil or wax paper (tucking in
ends) and place in refrigerator
overnight. When ready to cook
fish, remove cover and rinse
fish portions in cold w a t e r.
Drain well or pat dry with
paper towels. Arrange sliced
onions and carrots in wide pots
( or large frying pans) and
place fish over all. Cover with
cold water and bring to a boil
quickly. Reduce heat to a mild
simmer for 30 minutes, taste
and add salt if desired, then
let cool. Remove fish to a glass
container, arrange sliced cooked
carrot over all. Strain the fish
liquid into another pot and add
vinegar, brown sugar, MSG and
whole pickling spices. Bring to
a quick boil, reduce heat and
cook 10 minutes. Strain this
over the fish, after letting it
cool to lukewarm. Arrange the
lemon slices. Cover and store
in refrigerator. Serve after 48
hours.
Variation 1: For another ver-
sion of this main dish, store
half this amount of cooked fish
in a covered glass container as
"A gracious woman obtaineth directed above. To remaining
half add the following: Beat 2
honor."—Prov. 11:16
eggs thoroughly. Stir in 1 71-2 the
D I
hot fish liquid till blended. Pour
d arranged in
s hr t
h dpi o
a o
over
with
and
shallow
sliced carrots and lerrion. Cover
and refrigerate at least 6 hours
before serving.
Variation 2: Add 1 cup seed-
less raisins, light or dark, cooked
in strained fish liquid till tender
Formerly of
then add 4 ginger snaps and
shake the pot till blended. Pour
Lestra Needlecraft
this over basic recipe or varia-
tion before refrigerating.
*
is back in the
O

ILSA
oSTRAUS

knitting business again

with MOLLIE PEREIRA.

0

We will be happy to wel-
come you at our new loca-
p tion.

0

L

O

l

EGGPLANTS, ISRAELI STYLE
I large ripe eggplant, pared and
cubed
1 medium size onion. peeled and
diced fine or chopped
3 tablespoons cooking oil
3 tablespoons minced parsley
1 tablespoon flour
cup water
Salt and pepper to taste
1 cup sour cream
Fresh dill for garnish
Lettuce, chicory or escarole

-
eotestift
LEAH
LEONARD
bq

fork for 3 to 5 minutes. Add
water, cover and cook over re-
duced heat 13 to 15 minutes or
till the eggplant cubes are I
tender. Add fresh dill and sour- ■
cream and let cool before serv-
ing on a bed of greens. Excel-
lent also when served cold after
several hours of refrigeration.
Topped with another gob of
sourcream and garnished with
parsley sprigs, fresh dill and
tomato wedges. this makes a
nourishing salad for lunch as
well as an accompaniment to
milcbig main dishes.
* * *
There is nothing as tempting
these midsummer days as a
colorful platter of cold mixed
foods, separated only by parsley
sprigs or shredded lettuce. And
such a platter of goodies can
be arranged in a jiffy, utilizing
leftover bits of chicken, fish or
that cupful of carrots or green
beans, etc. Only a dash of imag-
ination is required, and you'll
have a company dish everyone
can enjoy. Here are a few sug-
gestions:

SUMMER PLATTER, MAIN DISH
2 cups diced or shredded cooked
chicken or other meat
1 cup finely diced celery or celery
root
4 tablespoons minced parsley
1 tablespoon minced green pepper
!.; cup salad dressing

Sinai Appoints
Chief Dietician

The appointment of Mrs.
Odessa H. Bieschke as -thief
dietician of Sinai Hospital was
announced this week by Max
Osnos, president.
Mrs. Bieschke, for five years
administrative dietician at Pon-
t i a c General
Hospital, w i 1 1
be responsible
for the prepar-
ation of over
2 0 0 different
types of meals
daily. In addi-
tion to regular,
solid and li-
quid diets,
there are over
85 special diet
to be prepared Mrs. Bieschke
each day.
A graduate of Memphis State
College, Memphis, Tenn., Mrs.
Bieschke did graduate work of
the University of Tennessee and
taught home , economics for 11
years. She has two degrees in
home economics.
Other posts Mrs. Bieschke
has held include head dietician,
Veterans Home and Hospital,
Grand Rapids; supervisor, Bud-
get Cafeteria, Marshall Field &
Co., Chicago; and nutritional
consultant. Tuberculosis Insti-
tute of Chicago and Cook Coun-
ty, Ill.

juice, grapefruit juice, pineapple
Combine and let stand in re- juice, orange juice or apricot
frigerator while preparing the nectar, 'thine juice, home-made
other items for the platter as or bottled.
♦
*
follows:

tato diced fine
2 cups cold cooked rp:ni

seasoned with
2 lablespoons macaroni)
salt. pepper. paprika
3 tablespoons oil or vegetable short-
ening

Mrs. L onard can be
reached by writing here or
Harmon-on-Hudson, N. Y. For
reply, please enclose self-ad-
dressed, stamped envelope.

plain
6 black or green olives. minced
2 hard cooked eggs. mashed fine,
optional
•
*

THE YARN HOUSE

Specializing in creative California styles
• Finest imported yarns
• Blocking :
• Alterations
• Assembling
• Cleaning of all knits

Refreshments Served

UN. 4 - 8555

13330 West 7 Mile Road
(2 blocks East of Schaefer)

DICK STEIN

And His Orchestra
UN 4-3018

KE 5-2604

1 JACK GORBACK

PHOTOGRAPHY
Weddings - Bar Mitzvahs
Our Specialty
ices
Work — Moderate Pr l
Quality
ual .........................z=

UN 3-8532 personalized

Dance with Delight
to

LARRY FREEDMAN

and His Orchestra
UN 1-4687
LI 7-2899

Adele Brown

Designer for Discriminat-
ing Women announces the
arrival of exclusive, elegant
materials from France,
Italy and Switzerland. For
original daytime and eve-
ning clothes.

For consultation at your
convenience without obligation

Call

can be made in the twinkling
of an eye. Just stir 1 tablespoon
of soluble coffee into V4 cup
boiling water, add 1 tablespoon
honey or sugar and stir. Turn
into a tali glass, add ice water
to 2 inches from rim of glass,
add milk or cream, or a ball of
vanilla or chocolate ice cream.

No. 4:- Fruit Juice Flip is
made by combining any two of
the following canned fruit
juices, adding a tablespoon of
strong tea or cognac per glass-
ful. Add ice cubes. Top with a
rounded spoonful of fruit sher-
bet or ice cream. Canned apple-

Lincoln 6..4610

LEE'S FISH HORSE

Oak Pork's ONLY Exclusive Fresh Fish &

Sea

Food House

Featuring: Take-Out Dinners ... Fish 'n.Chips . . . Fried Shrimp

Scallops . . . Lobster Tails . . . Frog Legs . . . FREE DELIVERY

Fresh White Fish 69c lb.

Large Shrimp ....$1.29 lb.

Fresh Trout
47c lb.
Fresh Perch ....
70c lb.
Yellow Pickeral

Filleting, Skinning

79c lb.

and Grinding at no Charge

22125 COOLIDGE — Just SOUTH of 9 MILE RD.

FREE DELIVERY — CALL LI

2 7101

-

SINGER'S

No. 3: Instant Coffee Cooler

Will be happy to welcome you

1

You Can Be Sure . . . If It's

Midway Florists

"THE GRAND OPENING"

MOLLIE PEREIRA

A knowledge of the Science
abilities and possibilities of man.
of being develops the latent
—Mary Baker Eddy

IT`

YARN

and

Men's Clubs I

AHAVAS ACHIM M E N' S
CLUB will meet to elect new
officers at 9 p.m., Tuesday, in
the synagogue social hall. Dis-
cussion on future club events
and a social hour will follow.

Sprinkle potatoes or macaroni
2803 Woodstock Ave.
with seasoned flour, or place in
a paper bag and shake to dis-
"The tongue of the righteous
UN 2-7637
tribute and coat well. Heat is as of choice silver." — Prov.
Also: Restyling and Alterations
shortening in a heavy frying 10:20
pan and turn in prepared po-
tatoes, letting brown nicely on
FOR ALL YOUR FORAL NEEDS .. .
all sides.
Arrange the chilled meat in
From Corsage to That Special Occasion
two rows on a large serving
MAKE
platter, crosswise, then add the
browned potatoes or macaroni
on the outer borders. Place
sliced red radishes in the cen-
ORIGINALITY - FINE WORKMANSHIP
ter lane on platter and flank
• Wedding and Shower Gifts
1
Planters
• Exqusite
these with thinly sliced cucum-
DI 1-9700
18305
WYOMING
bers. Place shredded lettuce or
parsley around for garnish, and
wedges of tomato here and
there. Serve with a gravy boat
PHOTOS by DAVE DOMBEY and Associates'
or bowl of sauce made as fol-
Specializing since 1947 in
lows:
COLD. PLATTER SAUCE
3-D COLOR SLIDES
cup tomato catsup
CANDID ALBUMS
2 cup salad dressing (French. home-
made or bottled
COLOR MOVIES
3 tablespoons prepared horseradish,

Combine in the order listed
above, stirring with a fork two
or three times. Yields 11/2 cups,
Dust the cubed eggplant approximately.
13330 W. 7 MILE RD.
* *
lightly with salt and let stand
while you brown the onion in PLEASING SUMMER DRINKS
the
house
hot oil in a large frying pan.
(Quick-easies)
a Add the eggplant and minced
No. 1 Tomato Juice Cooler is
UN 4-8555
parsley and sprinkle with flour. made by adding 1 teaspoonful
Saute, turning lightly with a lemon juice and a pinch of salt
JD
O
O
and-or brown sugar to each
tall glassful. Top with a sprig
of fresh mint. (If tomato juice
You are cordially invited to attend
has not been chilled, add a
couple of small ice cubes per
glass. But, it's wise to keep
of
juice in the refrigerator at all
times during hot weather.)
No. 2: For Milchig Tomato
Juice Cooler, top with a gener-
on
ous tablespoon of sour cream
and sprinkle some minced pars-
Thursday, August 29, 1957
ley over.
at 11:00 AM.

ILSA STRAUS (formerly of Lestra)

I

KOSHER MEAT and POULTRY

J. SINGER

•

P. SWARIN

Featuring Best Quality Prime and
Choice Meats and Poultry

Meats and Poultry Wrapped for Freezer
on Request.

13721 W. 9 MILE RD., OAK PARK

E
DELIVER

W

CALL — LI. 74111

