Jewish Meats
By Mildred Grosberg Bellin
Gorman-Colton Rites Anniversary on Federation Dinner Agenda
Planned for Spring Dietzel Award, 45th United Hebrew Schools
(Copyright, 1964, Jewish Telegraphic
Agency, Inc.)
As fair exchange for all the
fine dishes we have adopted from
our neighbors, we have intro-
duced to them such delights as
borsht, gefillte fish, chopped
liver . and bagels. Bagels, one
of the foods which can be con-
sidered truly Jewish, have be-
come so popular with everyone
that today they can be purchas-
ed in great variety, fresh or
frozen, in supermarkets as well
as in bakeries. There are
hard bagels topped with onion
and bagels topped with poppy
seed. Sometimes called varnish-
ed doughnuts or doughnuts
with rigor mortis, because they
are round, hard, and have a
hole in the center, bagels are
really not at all like doughnuts.
For one thing they are made
of a bread dough enriched with
egg, and for another are shaped
by hand and cooked in the
unique manner which gives
them their special texture. The
bagels generally sold today are
fairly small in size, and in tex-
ture range from firm to me-
dium soft.
Bagel making is usually left
to professionals, but there have
always been housewives who
have made them at home.
While there are some variations
in the dough used and in the
methods of procedure, these are
not so great as those of other
dishes. The dough is made with
yeast and egg, and may be
parve or milchig. It may be
raised before being shaped or
after. The degree of firmness
can be regulated by the light-
ness of the dough at the time
cooking begins and the length
of time the bagel remains in
the water bath. The size too,
can be altered as desired. The
following recipe is for a rather
small bagel which can be pre-
pared in either way described.
The first produces a medium-
firm bagel, the second one
more like a roll. If you prefer
yours still firmer, follow the
first method, but let the bagels
remain in the water bath two
minutes longer on each side.
The Jewish Welfare Feder-
ation's dinner meeting which
will mark its 38th anniversary,
6:30 p.m., Tuesday, Feb. 4, at
the Jewish Center, will be
highlighted by two events.
It will be featured by the
presentation of the Fred M.
Butzel Memorial Award for
distinguished communal ser-
vice, and the recipient of the
award will be announced at the
meeting. Also the 45th anni-
versary of the United Hebrew
Schools will be celebrated at the
dinner.
The nominating committee
will present nine nominees for
election as members of the
Federation board of governors.
Max M. Fisher, Federation
president, will review 1963 and
make projections for the corn-
ing year.
When the Jewish Welfare
Federation was founded in
1926, it had 3,185 members. In
1963 Federation had more than
25,000 members. It had nine
MISS GLORIA GORMAN
Mr. and Mrs.. Manuel E. Gor-
man of N. Bellwood Dr., South-
field, announce the engagement
of their daughter Gloria Roni to
Bruce Lawrence Colton, son of
Mr. and Mrs. Sol R. Colton of
Kingston Rd.
The couple attend the Uni-
versity of Michigan, where he
will enter law school this fall.
A May 31 wedding date has
been set.
SAVE
TIME
Detroit graduate chapter of
Tau Epsilon Rho Law Fraternity
will hold an election of officers
at a meeting 8:30 p.m. Monday
at the home of S. Jerome Bron-
son, 24540 Seneca, Oak Park.
We carry the largest selection
of prime and choke meats
and poultry.
ICE 3-2857
CHiECKI OU R DAILY -.POSTED PRIdES
For a Complete Line of:
Personalized Invitations,
Napkins, Matches, Ceramics,
Announcements, etc.
"The Status of the Hebrew
Language in the Christian
World" will be discussed by Dr.
Moses A. Shulvass, historian, at
a meeting of Kvutzah Ivrit Satur-
day evening at • the Jewish Center.
Chairman will be Joseph Katz.
Legal Frat Sets Election
Kosher Meat & Poultry Market
SAVE
MONEY
THE
man, Milton M. Maddin, Hy-
man Safran, Phillip Stollman,
Max J. Zivian, all for election
and Mrs. Irving Steinman.
Members of the nominating
committee are: Morris Garvett,
Mrs. John C. Hopp, Abraham
Srere, George M. Stutz, Judge
Theodore Levin, chairman.
NATHAN & IRVING'S
INVITATION HOUSE
Topic : Hebrew's Status
BAGELS
11/4 cups scalded milk or water
1 /2 teaspoon salt
1 tablespoon sugar
1 cake yeast
About 4 cups all-purpose flour
IA cup butter or margarine, or
vegetable oil
1 whole egg
An additional egg yolk, slightly
beaten.
Use the butter or margarine with
the milk, and the oil with the water.
Scald the milk or water with the
salt and sugar, then cool to luke-
warm. Dissolve the yeast in the
liquid. Sift 33/4 cups of the flour into
a mixing bowl, add the liquid, the
whole egg, and the shortening. Mix
until smooth. Add more flour to
make a dough which is medium-stiff
and easy to handle. Knead until
satiny. The bagels may now be com-
pleted in either of the following ways:
Method I: Place the dough in a
greased bowl, cover, and let rise at
85 dogs. F. for 45 minutes, until
double in bulk. Punch down. Roll
pieces of the dough between the
palms of the hands into ropes 3/4 inch
thick. Cut into 6-inch lengths, and
fasten the ends tightly together to
form rings. Place on a lightly floured
cookie tin and let rise for 15 minutes.
Place under the broiler, 5 inches
from the source of heat, for 3
minutes. Now slip as many of the
bagels as the pan will hold without
crowding, into a large saucepan 2/3
full of boiling water or hot water
just under boiling. Cook 2 minutes
on each side then remove with a
slotted pancake turner. Drain well
and replace on the cookie sheet. Re-
peat with remaining bagels. Brush
the tops with the slightly beaten egg
yolk. The tops may also he sprinkled
with coarse salt, sesame seed, or
poppy seed. Bake at 400 degs. F. for
20 to 25 minutes, until a rich brown.
Loosen from the pan while hot, but
cool on the tin. This makes about
20.
Method II: Without letting the
kneaded dough rise, form it into
rings as described in Method I.
Place them on the floured cookie
sheet. Cover with a cloth and let
them rise for one hour at 85 degs.
F. Broil as above and drop the bagels
into water which is just under boil-
ing. Rapidly boiling water should not
be used with bagels prepared by this
method as it causes them to flatten
too much. Complete the boiling and
baking as described in Method I.
The bagels prepared by both meth-
ods are very soft when first baked,
but become more "bagel-like" after
they have stood for several hours.
Unless they are to be eaten within
24 hours, they should be frozen.
Bagels are sliced horizontally and
spread with butter or cream cheese.
They are extra good when lightly
toasted and eaten hot.
incorporating agencies in-
cluding the United Hebrew
Schools. Its Allied Jewish Cam-
paign was one of the nine in-
corporating agencies under the
name of the United Jewish
Campaign, which was changed
four years later.
Now the Federation has 13
member agencies and its Allied
Jewish Campaign supports a
total of 55 local, national and
overseas agencies and services.
Nominated for re-election to
the board of governors are:
Rabbi Morris Adler, Dr. Rich-
ard C. Hertz, Mrs. Harry L.
Jones, Judge Nathan J. Kauf-
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