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July 19, 1963 - Image 22

Resource type:
The Detroit Jewish News, 1963-07-19

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THE DETROIT JEWISH NEWS — Friday, July 19, 1963 —

Implementation of Human Rights
Guarantees a Thorny Task for UN

ROME, (JTA) — United
Nations Secretary General U
Thant, addressing the Italian
Society for International Or-
ganizations, stressed the fact
that slow progress has been
made in international efforts to
provide "guarantees
rights." He said that "the hor-
rors perpetrated by man against
man in Nazi Germany" pro-
voked determination among na-
tions "never to allow the re-
currence of the outrages and
barbarities of the Nazis."
"T h i s determination," h e
pointed out, "did not find un-
qualified support." He noted
that there had been "contro-
versies" in the United Nations
on the subject of the implemen-
tation of human rights cove-
nants which are to translate
into precise legal terms the pro-
visions of the Universal Decla-
ration on Human Rights and to
set up the machinery for their


Rites 'Solemnized

"Either this year or next," he
said, "the Third Committee of
the General Assembly (which
deals with social, humanitarian
and cultural affairs), will dis-
cuss the problems arising out
of the enforcement or impe-
mentation of these covenants.
These problems will relate to
such important questions as to
who may complain against vio-
lations of civil and political
rights and to whom; and how
shall the progress in the recog-
nition and enjoyment of eco-
nomic, social and cultural rights
be kept under review and
He cited as one major barrier
to effective implementation of
various conventions on human
rights developed through the
United Nations the contention
that the provision of the Char-
ter that nothing in it "shall
authorize the United Nations to
intervene in matters which are
essentially within the domestic
jurisdiction of any state" as
meaning that the UN "may not
even discuss anything which is
considered by a member state
to relate to its domestic



—Detroit area residents please
furnish The Jewish News the
weight of your newborn baby
along with other information
normally published. Mother of
the heaviest baby will receive
"Raskin Big Baby Bonus Food
Package," compliments of Ras-
kin Food Co., H. Walsh and


Karen Ruth Mitchell was wed
to Keith Howard Frank in a
noon ceremony July -14 at the
Sheraton-Cadillac Hotel.
The bride is the daughter of
Mr. and Mrs. Sidney Louis
Mitchell of Washburn Ave. The
bridegroom is the son of Jerome
J. Frank of Strathcona Dr. and
the late Mrs. Barbara Frank.
The bride wore .a gown of
white silk organza with a chapel
train. Its top was of rose point
chantilly lace with a mandarin
neckline and pouf sleeves.
Anita Mitchell served her sis-
ter as maid of honor. Brides-
maids were Susan and Julie
Frank, sisters of the bridegroom.
James Willis was best man. Ush-
ers were Harvey Lash, Paul
Hooberman and Edward Stein.
The newlyweds departed for
a honeymoon to California and
Las Vegas. They will reside on
Cranbrook Rd.

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July 10—To Mr. and Mrs.
Jerry Roby (Betsy Moglovkin),
a son, Keith Jay.
* * *
July 7—To Mr. and Mrs. Rob-
ert Naftaly (Sheri Joyce Lewis),
20277 Grandville, a son, David
* * «
July 5—To Mr. and- Mrs. Ar-
nold M. Katz (Roslyn • Marx),
13931 Kenwood, Oak Park, a
daughter, Julie Nan.
* * *
July 4 •— To Mr. and Mrs.
Ralph Weil (Janet Label),
17242 Richard, Southfield, a
son, Michael Alan.
* * •
July 4—To Mr. and Mrs. Rob-
ert A. Kozlow (Carol Barnett),
15342 W. Ten Mile, Oak Park, a
son, Daniel Barnett.
* * •
July 2 -- To Mr. and Mrs.
Robert W. Marans (Judy Bloom-
field), 111 Everett, Providence,
R. I., a daughter, Gayl Eliza-
* * •
July 1—To Mr. and Mrs. My-
ron B. Charfoos (Roberta Zip-
ser), 24762 Rensselaer, Oak Park,
a daughter, Deborah Anne.
* * •
June 30—To Dr. and Mrs.
Harold Plotnick (Evelyn Weis-
berg) of Muirland Ave., a
daughter, Beth Suzanne.
* * *
June 26—To Dr. and Mrs.
Allen S. Lewis (Sandra N. Nor-
wood), 1561 Jones, Ann Arbor,
a daughter, Julie Carol.
* * •
June 25—To Mr. and Mrs.
Gilbert Franklin (Baylee Hur-
witz), 10775 Nadine, Hunting-
ton Woods, a daughter, Denise
* * *
June 16 — To Mr. and Mrs.
Harvey David Freedman (Ger-
aldine Gottesman), 27900 E.
Larkmoor, Southfield, a daugh-
ter, Mary Beth.
* * *
May 28—To Mr. and Mrs. Har-
old M. Weinstein (Goldie Tu-
kel), 1351 Jody Lane, N.E., At-
lanta, Ga., a son, Stteven Law-
* * *
May 20—To Mr. and Mrs. Jus-
tin Bedol (Beverly Stein) of
Ohio, a daughter, Debra Sue.

Jewish Meals

By Mildred Grosberg Bellin

(Copyright, 1963, Jewish Telegraphic
Agency, Inc.)

We have many ways to make
the tougher cuts of meat tender
aand palatable. We can cook
them in liquid or steam them
until they literally fall apart.
Vie can grind, pound, or score
them. When he soak them in a
marinade containing vinegar or
lemon juice, the acid acts as
a tenderizer. - F r o m cooks in
Bogota, Columbia, comes the
trick of soaking steaks over-
night in lemon juice to cover,
a simple way to acquire a brand
new flavor and extra softness.
We can even get more tender-
ness and shorten the fibers of
cooked Swiss steak, corned beef,
or London broil by carving
them on the bias, with the knife
Added to all these is a newer
way, the use of a commercial
tenderizer. This is a vegetable
product and kosher. When we
use it on less choice rib . steak
or rib roast, or skirt steak or
tenderloin, the meat becomes as
fine and soft as a cut of prime
quality. And when we use the
tenderizer as directed on such
cuts as chuck steak or top of
the rib, the meat becomes soft
enough to broil. From the cala-
chel, also known as the eye of
the chuck, we can cut thick
small steaks, tenderize them,
and have mock filet mignons
delicious in flavor and delight-
fully moderate in price. The
tenderizer may be purchased
seasoned or unseasoned, instant
or regular. Be sure to get the
type you wish,• and use exactly
as the directions state. Also re-
member that when the tender-
izer is used, no salt is needed,
and the meat is best when cook-
ed from rare to medium, no
The following recipes are for
two fine dishes using top of the
rib or the kosher tenderloin.
Both call for the unseasoned
tenderizer, but either the regu-
lar or instant may be used. The
first recipe is a well-flavored
London Broil for which top of
the rib is an ideal cut. For the
second recipe, Beef in Buns,
either top of the rib or the
tenderloin may be used. Both
dishes are suitable for indoor
or outdoor cooking, and will add
new interest to summer meals.
To serve the Beef in Buns at a
picnic, slice and marinate the
meat at home. Put the meat
and marinade in a jar, cover
tightly, and pack the jar up-
right. Keep chilled until cook-
ing time.


2 1/2 lbs. top of the rib
Unseasoned meat tenderizer
1 tablespoon vegetable oil
1 tea spoon lemon juice
1/2 teaspoon pepper
1 medium clove garlic, crushed
2 teaspoons minced parsley
Select a piece of top of the rib
which is at least an inch thick.
Sprinkle it with the tenderizer ac-
cording to directions on the pack-
age. Combine the remaining ingredi-
ents. No salt is used as there is suf-
ficient salt taste in the nedrerizer.
Place the meat on the rack of a
broiler, or on a grille, and spread
half the seasoning mixture evenly
over the surfice. Broil until the side
which is near the heat is browned.
Turn over and spread with the re-
maining mixture. Complete the broil-
ing, but cook until rare or medium.
To serve, carve diagonally across
the grain, both for extra tender-
ness and to get more generous
slices. This amount serves 5 to 6,
1 1/2 lbs. top of rib or kosher
Unseasoned vegetable tenderizer
1 /2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 /4 cup tomato juice
1 /4 cup minced onion
I/4 teaspoon minted garlic
1 tablespoon chicken fat
6 hamburger buns
Remove all fat and the thin mem-
brane which covers the meat. Ten-
derize according to the directions on
the package. With a sharp knife cut
the meat into quarter-inch thick
slices, cutting slightly on the di-
agonal. Combine the oil, soy sauce,
vinegar, tomato juice, onion, and
garlic. Pour over the meat and stir
to coat the pieces. Cover, and re-
frigerate several hours. Turn the
meat in the marinade once or twice
during thtis time. Heat the fat in a
large frying pan over medium heat,
add the meat and marinade, and stir
until the meat is cooked from rare
to medium, as preferred. Do not
cook well done. Split the buns al-
most through crosswise, remove
some of the soft inside bread, heat,
and fill with the meat and just
enough gravy to moisten. This
amount serves 6. Serve extra gravy
with baked potatoes,

`People's Epic' by Walter Field
Given to Select List of Libraries

The Jewish Welfare Federa-
tion has made available to a
select list of libraries copies of
Walter Field's "A People's
Epic" recently published by
Bloch Publishing Co.
Among the libraries which
are being supplied with the
book is the Detroit Public Lib-
rary, Wayne State University
Library and the University of
Michigan Library.
Also included in the list are
the libraries of the Jewish Wel-
fare Federation, Jewish Center,
Jewish Community Council and
United Hebrew Schools.

Sid Shmarak's

Business Briefs

WEAR, located on Coolidge at
Nine Mile, is currently holding
a remodeling sale and is enlarg-
ing to bring to customers a
larger selection of new, high-
style clothing and accessories.

In a statement accompanying
the presentation, which was
made possible through the gift
of an anonymous donor, Federa-
tion pays tribute to Field as a
socially conscious member of
the Jewish community who, in
addition to his services as a
contributor and worker to com-
munal causes, has made a con-
tribution to the enrichment of
Jewish historical literary publi-


Gold Anniversary

Mr. and Mrs. Louis Eisensmith
today will celebrate their 50th
wedding anniversary.
Before his retirement, Mr. Eis-
ensmith was a residential build-
er for over 35 years. Both were
active in the Bialer and Mezerit-
cher Societies. They have two
daughters, Mrs. Meyer Sturman
and Mrs. Alan Nathan. They also
have four grandchildren.



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