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- Free Delivery UN 1-7237 18275 WYOMING SHOWN BY APPOINTMENT IN YOUR HOME! MAX HOROWITZ • I I I 1 1....M1 I I MS • 11:• I I IM • We sell nationally advertised brands that you can trust! -SUPER SPECIAL! BEST 15 Strictly Kosher SPECIAL! Famous HERRING TID BITS GUNSBERO Strictly Kosher SLICED CORNED BEEF 55' 4-Oz. Pkg. BEECH-NUT HILLS BROS. or MAXWELL HOUSE COFFEE Reg., Drip, Fine 59' lb. can No Coupon Needed! KISHKA SOUP SALE Onion, Noodleman, Alphabet, Green Pea, Mushroom and Barley (In Oil) 49c lb. 8-Oz. Jar SUPER SPECIAL! 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