Women s Cluhs (More Clubs Page 23) HOME RELIEF SOCIETY will meet 12:30 p.m. today at the home of Mrs. Max Miller, 19187 Santa Barbara. A dessert luncheon will be served. Plans will be completed for the Nov. 13 donor luncheon. For infor- mation, call Mrs. S. Goldman, UN 2-0761. * * * MISHKAN ISRAEL SISTER- HOOD will meet 8:30 p.m. Mon- day at the synagogue, 14000 W. Nine Mile. Hyman Horowitz, pop- ular singer of Jewish and Hebrew Songs, accompanied by Mrs. Louis Dzodin, will entertain. A social hour will follow. The public is invited. * * * WOMEN'S ORTHODOX LEAGUE will begin its educa- tional program with a film shown by a doctor from the American Cancer Association 9 p.m. Monday at the home of Mrs. A. Lobel, 4087 W. Buena Vista. Mrs. A. Gold will be co- hostess. Refreshments will be served. Final plans for the Dec. 2nd dinner will be discussed. ▪ * 11, DETROIT WOMEN OF ALPHA OMEGA will hold a luncheon - meeting 12:15 p.m. Tuesday at the Impressario Res- taurant. "Opera In Focus" will be presented. Mrs. Rhoda Rosin, chairman, announces that friends are invited. * * SISTERHOOD of TEMPLE BETH EL will present Rabbi Philip Frankel, of Lansing, at its Nov. 6 meeting. Rabbi Fran- kel will review the book, "Let- ting Go," by Philip Roth. * * * BRITH SHOLOM LADIES AUXILIARY will hold a games party 7:30 p.m. Sunday at the Jericho Temple, 18495 Wyo- ming. Friends are invited. The proceeds will go to charity. * * JUNIOR PRIMROSE CLUB will meet Monday at the home of Gloria Stasofsky, 20512 Pier- son, announces President Mrs. Stanley Stalburg. OAK PARK NSHEI CH,.kBAD will meet 2:30 p.m. Saturday at the home of Mrs. Feldman, 24241 Dante, according to Mrs. A. Sandweiss, chairman. * * * SIGMA ALPHA MU MOTH- ERS' ALUMNAE GROUP, Iota Chapter of the University of Michigan, has elected Mrs. Victor Blizer as president. Of- ficers include Mesdames Ed- ward Rothenberg, vice-presi- dent; Peter Altman, treasurer; Irving Goldsmith, Harold Sha- pero, David Tann, secretaries. Mrs. Daniel Siegel is honorary president. Mrs. Harry Gross- man is outgoing president. Israeli Warships Are Participating in French Maneuvers (Direct JTA Teletype Wire to The Jewish News) PARIS — Three Israeli war- ships were disclosed Tuesday to be visiting the French port of Toulon and to be participating in naval maneuvers with the French fleet. The squadron consists of the destroyers Eilat and Jaffa and the frigate Haifa. During their two week stay in French ports, the three warships will take part in a number of maneuvers while Admiral Benun, the Is- raeli Navy chief, will visit French naval and army installa- tions. Benun was received aboard the French flagship Jean Bart and visited the French naval school in the southern district. He also watched a demonstra- tion of firing of ground rockets at the Moquese Naval Base. He and members of his staff visited the French Center for Space and Nuclear Research and were later entertained by the French naval staff at a dinner on the Jean Bart. The frigate Haifa is the for- mer Egyptian ship, the Ibrahim El Awad, which was captured by the Israelis in 1956 during the Suez campaign. The Eilat and Jaffa each displace 1,710 * * * tons and have a complement NORTHWEST NSHEI CHA- of 250 officers and men. They BAD will meet 2:30 p.m. Satur- are fully armed. day at the hoMe of Mrs. Michel Even a fool, if he keeps sil- Bagley, 18000 Roselawn. David Bagley will speak, according to ence, is thought wise.—Proverbs Mrs. Tzippora Baiter, chairman. 17. * . By love the rich flavor find the ef- MILDRED GROSBERG BELLIN fort involved all part of the fun. (Copyright, 1962, Jewish Telegraphic Agency, Inc.) For many a lover of good food the artichoke is the finest and most delicate of vegetables. And to all lovers of artichokes the most delectable portion is the heart, the base of the vegetable with the few tender leaves which surround it. While another, quite differ- ent vegetable, the Jerusalem arti- choke, bears the same name, the one usually meant is the globe or French artichoke, a winter vegetable which looks like a large thistle. Those of fine qual- ity are round in shape with the leaves a bright green and tight- ly packed. The size may vary considerably. Artichokes have been consid- ered a very tasty delicacy since early times. Rich citizens of an- cient Rome paid exhorbitant sums for them and had laws passed forbidding their purchase by the poor. Their descendants in present day Rome find the vegetable equally delicious, and prepare it in many ways, boiled to be eaten hot or cold, fried, preserved, stuffed, or cut up and combined with other foods. One of the best known is a twice fried delicacy called "Artichokes, Jew- ish Style," eloquent testimony to their popularity among the Jew- ish people of Italy. While artichokes have long been favorites in other coun- tries surrounding the Mediter- ranean, including • Israel, they were almost unknown to our people in the more northern countries of Europe, and seemed an oddity to them when they were first seen here. It is only recently that we find the arti- chokes on the tables of western Jewish families to any extent. Since eating whole artichokes is a rather complicated proced- ure, they are frequently served as a separate course, so the diner may give them his full atten- tion. After they are cooked the leaves are removed one by one, and only the tender, fleshy part near the base consumed. T h e tougher part of the leaf is scraped with the teeth then dis- carded. Above the heart itself there is a fuzzy bit called "the choke." This is also discarded. The tender, inner leaves next to the heart may be eaten entirely along with • the base. Those who However, one may if he wishes, enjoy eating the choice artichoke heart without all this effort. They may be purchased p r e - served in cans or jars, and are also available, quartered, in frozen form. The frozen hearts, which most nearly resemble the taste of the fresh vegetable, are used most effectively in the fol- lowing recipes. ARTICHOKE AND HALIBUT CASSEROLE 6 tablespoons butter 1 green pepper, diced 3 ,4 cup all-purpose flour 2 teaspoons minced dried onion 1 teaspoon salt 1 /2 teaspoon paprika 21/2 cups milk 1 /2 cup grated American cheese 2 eggs, slightly beaten 2 lbs. cooked, cubed halibut 10-oz. package frozen artichoke hearts, cooked 2 tablespoons bread crumbs Melt the butter in a saucepan over medium heat, add the green pepper, and cook until tender. Stir in the flour, onion, salt, and paprika, and cook until the mixture bubbles. Gradually stir in the milk, and stir constantly until the mixture becomes slightly thickened. Add the cheese. Stir a little of the sauce into the eggs, then add them to the rest of the sauce. Carefully fold in the fish and artichoke hearts. Pour into a greased 2-quart casserole or 5 indi- vidual baking dishes. Sprinkle the bread crumbs over the top. Bake at 35- 0 degrees F. about 20 minutes, until thoroughly heated. This goes well with a salad of pickled beets, and muffins or biscuits. The recipe Back after two successful years in Europe IRV FIELD and his ORCHESTRA 538-5395 serves five. ARTICHOKE HEARTS WITH MUSHROOMS 1 /2 lb. fresh mushrooms 2 tablespoons butter or parve margarine 1 9-oz. package frozen artichoke hearts Salt and pepper to taste Wash the mushrooms and dry thoroughly. Slice lengthwise through cap and stem. Melt the shortening in a medium-large skillet and add the still-frozen artichoke hearts. Cook over medium heat for 4 min- utes. turn over and cook 4 minutes longer. Separate the hearts careful- ly as they thaw, to prevent them from breaking. Add the mushrooms, salt and pepper to taste, and con- tinue cooking until tender, about 5 minutes longer. Cover the pan for the last 2 minutes. This amount serves four. Center Membership Some 650,000 person are affi- liated with Jewish community centers throughout the United States. Silence is an admission. — The Talmud, Baba Metzia 38. Large Selection • SLACKS • TOP COATS • SUITS • SPORT COATS EXPERT ALTERATIONS AND REMODELING ON LADIES' AND MEN'S CLOTHING RADOM Tailors, Clothiers & - Cletners 22'155 'Coolidge, Oak 'Park LI 7-1511 MURRAY & COMPANY JEWELERS 19147 LIVERNOIS North of '7 Mile Rd. CLOSING OUT ENTIRE LINE OF FINE JEWELRY AT 2 OFF AND MORE Shop Now while selection is Complete!