22 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 human 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 implementation. of Frank-Mitchell 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 assisted." 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 matters." BirtA Announcements EFFECTIVE IMMEDIATELY —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 Sons., MRS. KEITH H. FRANK 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. Recommended by Physicians RABBI LEO GOLDMAN Expert Mohei Serving in Hospitals and Homes LI 2-4444 LI 1-9769 CERTIFIED EXPERT MOHEL RABBI Israel Goodman FE 4-4149 FE 4-8266 Serving in Hospitals and Homes REV. Marshall L. Goldman MOHEL Serving at Homes and Hospitals DI 1-9909 •••••=111• ■ REV. SHALOM RALPH Certified Mohel Serving at Homes and Hospitals LI 7-9489 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 Lewis. * * « 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- beth. * * • 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 Caroline. * * * 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- rence. * * * 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 tilted. 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 longer. 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. LONDON BROIL 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, generously. BEEF IN BUNS 1 1/2 lbs. top of rib or kosher tenderloin 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 JACK'S MEN'S & BOY'S 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- cations. Eisensmiths Mark 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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