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October 19, 1962 - Image 34

Resource type:
Text
Publication:
The Detroit Jewish News, 1962-10-19

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

Weekly Quiz

By RABBI SAMUEL J. FOX

THE DETROIT JEWISH NEWS — Friday, October 19, 19 62

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

Why does Jewish tradition
impose upon its subjects diet-
ary laws which render certain
foods perinissable and others
prohibited?
A number of reasons have
been offered for this type of
religious law. Some consider
these laws to be based upon an
ethical foundation. Maimonides
is noted for this approach, al-
though it is found in various
statements in the Talmud. Basic-
ally, it is an approach which
considers the dietary laws an
example of self control which
is considered essential to the
moral welfare of man. By curb-
ing his basic drive for food with
discerning and discriminating se-
lection man rises above the level
of the animal into the realm of
intelligence.
There is a group of com-
mentaries who seek to base the
Dietary laws upon mystical rea-
sons. This approach, exemplified
by the Kabbalists contends that
there is a relationship between
the mind and the body of man.
Man, a cosmos in himself,
reaches the desired harmony of
his miniature world only by re-
stricting his diet to certain per-
mitted foods. The meat of certain
prohibited animals, for example, I
are said to "clog the heart" of
man, according to Rekanati, a
Kabbalist of the thirteenth cen-
tury. A third school of thought
sees a basis of symbolism
underlying each type of food
that Jewish tradition prohibited,
such as the historic moral sym-
bolism involved in . prohibiting
birds of prey which symbolize
barbarism, etc. There have also
been some who see a practical
basis in our Dietary laws, claim-
ing a hygienic advantage for
those who observe them.

Einstein Sculpture
May Go to Germany;
U.S. Not Interested

NEW YORK, (JTA)—A sculp-
tured memorial to the late Pro-
fessor Albert Einstein, done by
an American artist, may go to
West Germany because no Amer-
icans have come forth to finance
the memorial, it was announced
here by the sculptor, Robert
Berks.
The memorial is in the form
of a disc, 21 feet in diameter,
at one side of which sits a
replica of the late scientist with
a book in one hand.
According to Berks, West Ger-
mans have offered $180,000 for
the sculpture but no one in the
United States has offered to
•purchase the work and erect it.
_ Berks said that, thus far, no
memorial has been put up to
Einstein in this country, though
his death occurred in 1955.

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Ehrenburg Recollects Youth as a Jew in New Book, 'People and Life'

I 1 y a Ehrenburg's reminis-
cences, his Jewish experiences,
his reactions in the early days
of Commu-
nism to the
Whites and
the anti-Sem-
ites, find elo-
quent expres-
sion in h i s
"People a n d
Life, 1891 -
1921," p u b -
lished by Al-
fred A. Knopf.
The telling
subtitle to the
book, on the
jacket, ex- ......
plains it to be Ehrenburg
"the first two parts of the con-
troversial, sophisticated, a n d
eventful memoir about art and
politics, East and West, by the
spokesman of the Soviet
'thaw.' "
It is an impressive work that
throws light on Czarist anti-
Semitism, on eminent personali-
ties who crossed Ehrenburg's
path, on Christian and Jewish
attitudes.
Judging by the Ehrenburg
story, the manner in which
some Jews were puzzled by the
"what are Jews" questions also
faced people in days much
earlier than the emergence of
Israel. Describing his early
youth. Ehrenburg relates the
following:
"A friend once told me—
this was in the early thirties
—how his small son, coming
home from school, which he
had just begun to attend, had
asked him: 'What are Jews?'
His father had answered:
`Mummy's a Jewess.' This was
so unexpected that the small
boy didn't believe it: 'You?
A Je-0000?' We were better
informed than that; at the
age of eight I was well aware
that there were such things
as a Jewish Pale, residence

Beef Dishes

permits, school quotas, and
pogroms.
"I was brought up in Mos-
cow and played with Russian
children. When my parents
wanted to conceal something
from me, they would say it
in Yiddish. I never prayed
to any God, either Jewish or
Russian. My reaction to the
word 'Jew' was a peculiar
one: I belong to those whom
it is proper to persecute.
This seemed to me unjust
and at the same time natural.
My father, an unbeliever,
used to blame those Jews
who embraced the Russian
Orthodox faith to make their
lot easier, and from an early
age I understood that one
must not be ashamed of one's
origins. Somewhere I - read
that the Jews had crucified
Christ; Uncle Lyova told me
that Christ had been- a Jew;
my nurse Vera Platonovna
told me that Christ used to
teach that if a man smites
you on one cheek, you must
turn the. other. This went
against the grain. When I
first went to school, a little
boy started singing 'Jew boy,
Jew boy sat on a wall, Jew
boy, Jew boy had a great fall.'
Without stopping to think, I
hit him in the face. Soon we
became friends. • No one in-
sulted me again."
There are evidences of anti-
Semitic manifestations on nu-
merous occasions, and Ehren-
burg exposes the hatreds, which
often were linked with charges
of Communism against Jews.
The Ehrenburg story is objec-

r

tive and reportorial, giving his
book special status, devoid of
the suspicions that had- been
attached to his name that he
was a Communist tool.
He makes frequent references
to the pogrom at Babi Yar
near Kiev where 70,000 Jews
were murdered and buried in
that single spot by the Nazis,
and he exposes other events
that marked the horrors of
anti-Semitism.
Many important names are

alluded to in this book, whose
contents hold the reader's at-
tention both by virtue of the
reminiscences recorded as well
as the author's excellent style.
The appended list of personali-
ties, their backgrounds and
brief biographical material adds
to the value of the book and
provides the readers with a
record of the eminent people
who played roles, for good or
evil, in the era described by
Ilya Ehrenburg.

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By Mildred Grosberg Benin

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

One of the advantages of cool-
er weather is that we can let
our ovens take over much of the
work when we prepare meals
that are easy on the budget.
Many of the dishes made with
low-cost beef are as well-liked as
the more expensive ones, but
with our busy schedules we often
hesitate to prepare those which
take a great deal of time and ef-
fort. While the two recipes se-
lected for today do require long,
slow baking, they take little of
the cook's time for the mixing,
and require no watching at all
once they are put in the oven.

CHILI BAKE
11/4 lbs. beef for stew
2 tablespoons .shortening
1 large onion, finely diced
1 teaspoon salt
1 cup rice
1 1-113, can tomatoes.
1 15-oz. can red kidney beans
undrained
1 teaspoon chili powder
1/4 teaspoon oregano
Have the meat cut into 1-inch
cubes. Heat the shortening in a
large skillet, add the meat and
onion, and cook over medium heat
until the meat is brown on both
sides. Add the remaining ingredi-
ents and stir to blend. Use the
liquid of the canned beans too.
Place the mixture in a greased 21/2
quart casserole, cover tightly, and
bake for hours at 350 degs. F.
Serve from the casserole. The meat
has a mild, pleasant flavor. More
chili powder may - be used if a
stronger taste is desired. The recipe
serves 5 generously.
FLANKEN. SAUERBRATEN STYLE
3 lbs. well-trimmed flanken
1 cup -catsup
1 cup water
1 tablespoon sugar
1 tablespoon white horseradish
1 bay leaf
1 tablespoon dry mustard
1 tablespoon white vinegar
1,2 teaspoon salt
1 tablespoon Worchestshire sauce
2 medium onions, sliced thin
Have the flanken cut into pieces
about 3 inches long and as much
excess fat as possible removed. Place
the pieces in a casseorle. Combine
all the remaining ingredients, pour
over the meat, cover the casserole
tightly, and refrigerate overnight.
Place the covered casserole in an
oven pre-heated to 350 deg. F., and
bake for 2 hours, until the- meat is
very tender. Skim off all excess fat,
or chill and remove the cake or
fat before reheating. Seri:e with
mashed or baked potatoeS. This
amount serves 4-5. Short ribs of
beef may be substituted for the
flanken.

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