A J O FEATUFLS For Yom Kippur, we have a few suggestions to make in the realm of food preparations for the festive meal preceding the Fast, as well as the post-Fast menu. It is always well to serve easily digested foods, non-thirst producing, for the evening meal before the Fast. Here is a sug- gested menu: Pre-Fast Day Menu Clear Chicken Soup with fine noodles Honduras Chicken Stew• Tomato Salad Fruit Cup Mandelbrot* • • • • Pre-Fast Day Menu Herring Salad in Green Pepper Halves (or Tomato Cups) or Ge- filte Fish Balls on Salad Greens Casserole of Chicken, wine sauce• Green Bean Salad* Fresh Fruits of the Season (Grapes, Peaches, Pears, etc.) Cocoanut Crown Cakes Tea with Lemon or Cinnamon Stick flavors* • • • HONDURAS CHICKEN STEW 3-pound size broiling chicken, cut up 1 small can tomato puree ;14 cup cut-up fresh mushrooms (or 1 small can) 1 small jar of stuffed green olives, left whole 1 small can pimento, cut into strips or 1/2 cup finely diced green peper Salt, pepper, paprika and oregano to taste Sear chicken in a heavy fry- ing pan in its own fat. Use a large, heavy frying pan for best results. Add all the listed in- gredients and seasonings to taste. Cover and stew over low heat for 1 to 1% hours. If de- sired, make an einbren of 2 tablespoons oil or vegetable shortening and 2 tablespoons flour, adding some of the sauce plus hot water. Stir while cook- ing till well blended and free of lumps. Stir into main combi- nation in large frying pan or shake to distribute evenly. Serves 6 to 8. * C * MANDELBROT (Thanks to Mrs. Bernard Steuer) 1 /2 pound vegetable margarine 11/4 cups sugar 3 eggs 1 /4 cup orange juice 4 cups sifted flour 4 teaspoons baking pow 1 cup slivered almo avor (or 1 teaspoon almon vanilla) g and suga , g at a time while till well blended and Sift together flour and g powder into the c ture, mixing test almonds wi nd stir in a ng. Form t nd flatten n a grease sheet e s or to 0 mi t 325° F. e and See bti LEAH LEONARD till lightly browned. While warm, cut into slices about 3/4 inch wide, diagonally if desired, or straight, and place cutside down on same baking sheet. Slip into oven on top shelf for about 10 minutes to dry and brown, turning once if desired. Yield depends on size of cut slices. Whiskey of Use Between Meat and Fish Courses (Copyright, 1960, Jewish Telegraphic Agency, Inc.) By RABBI SAMUEL J. FOX mouths. Yet, doing this in the course of the meal does not always appear polite. Thus, whiskey, as a strong and anti-septic liquid, is con- sumed between the two dishes so that it would clear away the taste and flavor of the first before the second is eaten. Some Jews habitually drink some whiskey between the fish and meat dishes at a meal, be- cause it has been deemed in- jurious to the health of man to consume meat after fish without cleaning his mouth in some way. Enthusiasm is the only fuel This may be because of the different ingredients in the two that will keep the fires of am- morsels. Some would rinse their bition burning. CASSEROLE OF CHICKEN WINE SAUCE Cooked Chicken, cut from bones, preferred (after straining soup) 3 tablespoons oil or other shortening 1 large onion, diced fine 1 raw carrot, grated 1 cup finely diced celery, leaves included 4 hard cooked eggs, diced 1 cup fresh mushrooms, diced (or 1 small can mushrooms) 1 /2 cup mashed potato, optional, or 3 tablespoons cracker crumbs or Matzo Meal 1/4 teaspoon paprika and A dash of pepper. optional Wine of your choice — about 3/4 cup 19TS MORE F Have the chicken from soup cut and ready before browning the diced onion in hot melted shortening in a heavy frying pan over moderate heat. Stir onions to prevent too rapid browning. Add the chicken and stir once or twice to heat through. Turn this combination into a casse- role and add the remaining list- ed ingredients, with enough wine to come at least one inch up in the baking utensil. We prefer a glass casserole, with cover. Cover and bake 25 to 30 minutes at 375° F. Lift off cover and let top brown slightly under broiler flame. When cold, re- frigerate until ready to re-heat and serve. Caution: If re-heating in a glass casserole, let casserole stand in warm water to temper same and prevent possible breakage on placing in a hot oven. Or, turn out contents of casserole into a 2-inch deep baking dish and re-heat at 375° F. then return to casserole for serving. Serves 6 to .8. * * GREEN BEANS SALAD 1 pound green beans, sliced iagonally Id water to cover 1 t poon salt 1/2 c • sliced onions cider vinegar c cold water 1 ,4 c dark brown sugar, or to 1 /2 c 1 e poon mustard seeds move stem and blossom tips green beans and slice diag- ally into 1-inch pieces. Cover ith cold water and bring to a boil. Add salt and cook only till tender enough to pierce with a fork while still green in color. Drain, add sliced onions, vine- gar, cold water, brown sugar to eautiful taste and mustard seeds. Bring to a boil, cover and let stand till cold. Store in a glass con- tainer. When serving, add may- onnaise or French dressing in any desired quantity and serve on a bed of lettuce or other salad greens. Serves 8 or more. ranhrooh Worne Tlursi * * * COCOANUT CROWN CAKE BRAND NEW ONE FLOOR ULTRA MODERN AIR-CONDITIONED BUILDING • Quality Core • Registered Physical Therapist • Licensed Nurses 24 Hours • Planned Entertainment • Bed and Ambulatory Cases • Unlimited Visiting Hours • Plenty of Delicious Food • Huge Living & Dining Room • Patio and Grounds • Open Medical Staff • Modest Rates • 5 Minutes from Palmer Park our Inspection Is Invited F 1/4 cup butter or substitute, softened 1/2 cup dark syrup 1 /4 cup dark brown sugar 3 4 cup shredded cocoanut 2 eggs, separated 1 cup sugar 6 tablespoons hot water 1 teaspoon vanilla 1 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Soften the butter by placing it in'the ring cake pan and hold- ing it over hot water, stirring the butter up sides once or twice. Turn melted butter into the mixing bowl, add syrup and brown sugar and stir till well combined. Return this mixture to the greased cake pan and sprinkle with the shredded co- coanut. Beat egg yolks till creamy and add sugar a little at a time while continuing to beat till smooth. Stir in the hot ter a little at a time, add then the flour sifted to- the baking powder • 1 well blen bu avings Account at Nation Yours in a S . k of Detroit. I reat feeling, a secure feeling, when you have money en you know you can handle emergencies and take advantag bank. of•ortunities when they come along. And you stop worrying abut every t you spend on the everyday things y• and your famil enj r You can get this secu feeling wh u save onal Bank of Detroit, Michigan's ead . nd here a spec' avings account t ear a t, i, sounded r. satisfact re, too, you get t ng that men with ears of b ing experien are s ready to help and adv . Sop in soon d start saving at any of ou anch offices. See for yoursel uch more fun life can you've got security plus 3%. . 1--.4 11 1— 13 A, 1 ■ 1 IC 0 DETROIT 9 - THE DETROIT JEWISH NEWS — Friday, September 23, 1960 6 t dry and fold in. Turn this bat- ter in over the cocoanut gradu- ally, turning the pan to distrib- ute the batter as evenly as pos- sible. Let stand 3 minutes while the oven is being heated to 325° F. Bake the cake 15 minutes then turn up heat to 350° F. and continue to bake 15 min- utes longer or till browned on top. Turn out on a wire cake rack to cool. Slip carefully onto serving plate and sprinkle a little more shredded cocoanut on top if desired. Serves 9 or 10.