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October 05, 1962 - Image 12

Resource type:
Text
Publication:
The Detroit Jewish News, 1962-10-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE DETROIT JEWISH NEWS -- Friday, October 5, 19 62

V4

Sukkot Meals

By Mildred Grosberg Bellin

(Copyright, 1962,
Jewish Telegraphic Agency, Inc.)

Since Sukkot begins on Friday
evening, and since no cooking
is ever permitted during the
sabbath, selecting a group of
dishes festive enough for the sec-
ond evening's dinner can be a
problem. So for this holiday's
menu we have selected one for
the Saturday evening, with all
the main preparation done in
advance. The Egg Appetizer and
Chopped Liver for the Holiday
Appetizer Plate are prepared on
Friday, and the Mock Caviar, an
Israelite favorite, may be assem-
bled in just a few minutes with
no actual cooking. If a double
quantity of chicken soup was
cooked for the Friday meal,
there will be plenty for Satur-
day as well, with a change in
the form of the elegant little
Almond Mandlen. The turkey
was cooked and sliced ahead of
time, too, and needs only to be
reheated. The method of roasting
is particularly suited to our
reeds, as the meat is moist and
reheats well. Potatoes mashed
with chicken fat and just enough
potato liquid to make them
creamy can be prepared in ad-
vance and placed in a casserole
all ready to be reheated along
with the turkey. Frozen peas
were selected as the vegetable
since they cook so quickly.
For the salad, lettuce is placed
on flat plates and covered with
an attractive arrangement of
sliced cooked or canned beets,
very thinly sliced sweet onion,
and sliced seedless oranges.
Serve with a simple French
dressing. The corn relish, repre-
sentative of the season's harvest,
also blends better with the taste
of this turkey than the usual
cranberry sauce. And for dessert
a true Apple Strudel, with fresh
pears, raisins, and nuts, com-
pletes a festive meal.

MENU FOR SUKKOT
Wine for kiddush; Challas; Bowls
of honey; Holiday appetizer plate;
Reheated chicken soup with almond
mandlach; Reheated turkey, old-
world style; Reheated mashed pota-
toes; Peas; Corn Relish; Sweet mixed
pickles; Salad of beets, onion, and
oranges; Apple Strudel; Pears; Nuts;
Raisins and Coffee or tea. .
HOLIDAY APPETIZER PLATE
For each portion place a flat
lettuce leaf on a small plate. Fill
a 3-inch stalk of celery with Mock
Caviar and put this in the center
of the plate. On one side place a
small mound of Chopped Liver, and
on the other side a similar mound
of Egg Appetizer. Garnish with
strips of pimento or sweet red
pepper.
To make the Mock Caviar season
chopped ripe olives with lemon
juice and salad or olive oil to taste.
Let stand for a few minutes, then
drain off any excess liquid. About
1/4 cup of lemon juice and 2 table-
spoons of oil are suggested for a
41/2 oz. can of olives. To make the
Egg Appetizer, cook
1/4 cup of
grated onion in 2 tablespoons of
chicken fat for 3 minutes over
medium heat. Add to 2 finely
chopped hard cooked eggs and 1
teaspoon of minced parsley, and
season to taste with salt and pepper.
This amount makes about 3/4 cup.
ALMOND MANDLEN
1/2 cup finely ground blanched
almonds (3-oz.)
1 well-beaten egg
1 •8 teaspoon salt
2 tablespoons lemon juice
2 tablespoons all-purpose flour
Oil or vegetable shotening for
frying
Combine
almonds,
egg,
salt,
lemon juice, and flour until smooth-
ly blended. Drop a rounded half-
teaspoonful at a time into hot
shortening or oil one-inch deep.
Fry over medium heat until the
bottom of each of the mandlen is
brown, then turn over and brown
the other side. Drain thoroughly
on paper towel. The mandlen may
be made in advance, cooled, and
stored in a cover container in the
refrigerator. At serving time, spread
on a shallow pan and reheat in a
moderate oven for 5 minutes. Serve
in soup. This amount makes 25.
ROAST TURKEY,
OLD-WORLD STYLE
1 13-1b. turkey
6 tablespoons chicken fat
6 medium onions, diced
11/2 cups sliced celery
1 1-lb. can tomatoes, grade C
Paprika, ground ginger, salt
and pepper
The turkey may be stuffed or not,
as preferred. Rub with 2 tablespoons
of the fat, and sprinkle the sur-
face with paprika, ginger, salt and
pepper. Place the turkey, breast side
up, on the rack of a deep roaster,
and bake uncovered in a medium
oven, 350 degs. F. until the breast
is browned. Meanwhile, cook the
onion and celery in the remaining
fat until lightly browned. Add the
tomatoes, and season to taste with
additional paprika, ginger, salt and
pepper. Pour this sauce over the
turkey, cover the roaster, and con-
tinue baking until the turkey is
tender, about 3 hours total cooking
time. For one meal, the turkey may
be placed on a platter and the
gravy passed separately. To reheat
for a second meal, or to serve the
entire bird reheated, slice the meat
evenly. Strain the gravy and reserve.
Place alternate layers of the meat
and gravy vegetables in a well-
greased shallow casserole. Pour over
them just enough gravy to moisten.
Refrigerate, covered, until needed,
then place in a moderate oven,
350 degs. F. about 40 minutes, only
until the fneat is hot. Pass the
heated remaining gravy separately.
A 13-pound turkey makes about
13 portions.

Brazilian Jewry
Geared for WJC
Parley Oct. 22 25

-

Issues concerning all South
American Jews will be aired
when Jewish leaders of the re-
gion gather in Brazil for a four-
day conference, Oct. 22-25,
under the auspices of the World
Jewish Congress and the World
Zionist Organization. The key-
note speaker will be Dr. Nahum
Goldmann, president of the WJC.
Sao Paulo, Brazil's industrial
and commercial center, which
houses the country's largest Jew-
ish community numbering about
50,000, will be host to the con-
vention.
Brazil's Jewish community has
a history going back more than
300 years. Jews lived in Brazil
as Marranos in the early colonial
period and openly declared their
Jewishness during the short-
lived Dutch regime in the 17th
century. But there is no connec-
tion between those early Jewish
settlers, small in number, and the
present-day community totalling
close to 150,000.
The official census of 1900 re-
ported that there were 1,021
Jews in the country. Then there
came immigrants from Eastern
Europe, followed by an influx of
German Jews in the 1930s, then
Nazi camp survivors, and in the
1950s about 3,000 Jews expelled
from Egypt after the Sinai cam-
paign of 1956, as well as a num-
ber of Hungarian and Polish
Jews.
As a result of these successive
immigration wave s, Brazilian
Jewry is the second largest com-
munity, after Argentina, on the
South American continent. Two-
thirds of the entire community
are split between Sao Paulo and
Rio de Janeiro.
Sao Paulo, in which the Jew-
ish leaders will meet in October,
pioneered the concept of a cen-
tral community body and in 1940
established its own federation to
serve as the instrument for corn
mon needs and interests of the
various Jewish institutions, in-
cluding the synagogues, philan-
thropic groups, Zionist organiza-
tions, cultural societies and so-
cial clubs.
The community maintains a
number of schools and a 1960
estimate put the total number of
children attending the various
Jewish educational institutions
Correction: Omission in
at 7,000. Weekly papers in Yid-
Last Week's Cake Recipe -
dish and Portuguese, as well as
In last week's Honey-Pecan regular Yiddish broadcasts in Rio
Cake recipe, an ingredient-31/2 and Sao Paulo keep the commu-
cups of flour—was omitted. We nity up to date with events in
sincerely regret the error.
the Jewish world.

New York State to Prohibit Reading
of Any Prayer in Public Schools

KIAMESHA LAKE, N. Y., by a school board or by a mem-

Gold's

HORSERADISH

with fish
imat that
eut de beat!

(JTA)—The chief legal author-
ity of the New York State Edu-
cation Department ruled uncon-
stitutional the reading aloud of
any prayers in public schools in
the state.
Speaking at the annual meet-
ing here of the State Council of
City and Village School Superin-
tendents, Dr. Charles A. Brind,
counsel to the department, said
schools could not allow readings
from the Bible when these were
intended for spiritual — as
against objective instructional—
purposes. If a teacher allowed
a pupil to recite a prayer aloud,
he warned, the prayer automat-
ically would be an official one.
He said this interpretation of
the United States Supreme
Court ruling of June 20 which
barred a New York State Re-
gents prayer from use in public
schools, stemmed from the fact
that teachers as employees of
local boards of education were
agents of the state.
He pointed out that there was
no important legal difference
between a prayer proposed by
the state—as the Regents Pray-
er was done—and one approved

ber of its staff.
Brind added that his com-
ments were based on a ruling
on Aug. 29 by Dr. James E.
Allen, State Commissioner of
Education. Allen then ruled
against the Hicksville, L. I.,
school board which wanted pu-
pils to recite as a prayer a stan-
za of the Star Spangled Banner.
The Education Commissioner
declared that regardless of the
source, such school board action
made the prayer an official one
and therefore unconstitutional.

Dan: Established in 1939 as
one of the "Ussishkin Strong-
holds" in Israel named after
the late president of the Jewish
National Fund. This kibbutz
has a cultural center, Ussishkin
House, which contains exhibits
of fauna and flora and geogra-
phy of the Hula Valley. The
giant JNF drainage project
caused the former Hula Lake
and the deadly malaria swamps
to disappear and made of them
the most fertile soil in Israel.
Rice, maize, cotton, groundnuts
and flowers now flourish in the
Hula Valley.

Deadline Today for Next Issue

Due to Yom Kippur, to be observed on Monday, the
deadline for all copy for next week's issue of The Jewish
News will be at noon today.

Love Finds Way
in Jewish Schools
Via Walkie-Talkie

NEW YORK, (JTA) — Nor-
man Berlat, who is studying for
the rabbinate at Yeshiva Uni-
versity, doesn't worry about the
too-busy telephone at the Stern
College for Women when he
wants to talk to his fiance
there.
For more than a year, the 23-
year-old seminary student has
been chatting with Rozzie Metz-
ger by walkie-talkie. It all be-
gan in 1960 when Norman was
regularly frustrated by a busy
telephone at Stern College.
He began to study amateur
radio electronics at his apart-
ment on Manhattan's west side,
built a set from a ten-dollar do-
it-yourself kit and got an FCC
license to operate it. Appear-
ance of the unit in her room
set off a buzz of excitement and
many other Yeshiva Univer-
sity students followed suit.
Via walkie-talkie Norman and
Rozzie made their marriage
plans, discussed such problems
as finding an apartment and
decided on the wedding date
which will be after he gradu-
ates in 1965.

IS

happiness
old
fashioned?

No, indeed! But some of the best
ways to happiness are old fash-
ioned...like the taste of real
old haimishe Kasha, for in-
stance. The kind Grandma
used to make! How did she
do it? Easy. As easy as beat-
ing an egg and chopping
an onion. You'll see. Just
follow the economical di-
rections on the WOLFF'S
KASHA package.

HAVE SOME
for DINNER
TONIGHT

BUT BE SURE
YOU MAKE
ENOUGH!

The most common form of
cancer in Yugoslavia is stomach
cancer. This is only one of the
interesting facts in "The Cancer
Bulletin," a bi-monthly publi-
cation distributed by physicians
in Southeastern Michigan by the
Michigan Cancer Foundation.

EXPERT COOK
IN JEWISH STYLE FOOD
PREPARING HOME PARTIES,
BAR MITZVAHS IN YOUR
HOME

Buckwheat Groats. Also enjoy
Wolff's Creamy Kernels (grits)
Kasha 'N' Gravy, Kasha Soup.

SATISFACTION GUARANTEED

FREE: KASHA

P HO N E 862-7937

/./Maaa, nutritious Brown

COOKBOOK1
Just address request to:
Phyllis Wolff, Penn 'fan, N. Y.

Unmatched
For Delicious Flavor!

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