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February 21, 1964 - Image 21

Resource type:
Text
Publication:
The Detroit Jewish News, 1964-02-21

Disclaimer: Computer generated plain text may have errors. Read more about this.

By Mildred Grosberg Bellin

(Copyright 1964,
Jewish Telegraphic Agency, Inc.)

N

On Purim, feasting and par-
ties are the order of the day.
But feasting by one self has no
meaning, and certainly a party
needs a merry company, so we
take this opportunity to invite
family and friends to share in
the fun with which we cele-
brate.
The beautiful custom of Sha-
Iach Manot, originally gifts to
the poor, we have expanded into
the sending of a present of
sweets to those of our own dear
ones who cannot be with us.
Purim is a most suitable time
for offering rich pastries in ad-
dition to the traditional delica-
cies of hamantaschen, teiglach,
and nahit.
These traditional delicacies
were developed over many years
and in many places. We aren't
sure of the origin of all of them,
but we do have knowldege of
the reason for using dried
plums or plum jam to fill our
Hamantaschen and other pas-
tries.
During the 16th Century, a
Jewish shopkeeper living in
Bohemia was falsely accused
of having caused illness and
death through the sale of
tainted plum jam. He was im-
prisoned but proved innocent,
and on the date of his release
from prison, each years his
family celebrated a little Pu-
rim. We find this observance
of a small second Purim in
many families and communi-
ties which were saved from a
great danger.
The reason for the use of
poppy seed is one we don't
know, although one explanation
is that the German word, mohn,
is similar in sound to Haman.
Whatever the original cause, we
find poppy seeds used during
Purim not only in filings for
hamantaschen and pastries, but
in tortes and cookies, mixed
with noodles, and as a sprinkle
on breads.
Poppy seeds are now sold in
most supermarkets and are la-
beled ready-to-use. However,
for best results when they are
used as fillings for such pastries
as the strudels described today
and in hamantaschen, the seeds
should be very, very finely
ground, almost like a paste.
In earlier times, this was
done by pounding with a mor-
tar and pestle, but now we
put the seeds through the
finest blade of our food grind-
er or whirl them in our blend-
ers. For adding to doughs and
noodles, or sprinkling on the
surface of breads and cookies,
the seeds may be used just as
they come from the package.
For this Purim we are sug-
gesting a menu of delicacies for
a sweet table with which to wel-
come our guests at an informal
home party. Included are the
traditional hamantaschen cook-
ies, teiglach and bowls of salted
nahit.
To them we add a very rich
Almond Meringue Bar and a
Viennese pastry called a strudel
although it is made of yeast.
Half is filled with prunes and
half with mohn, or poppy seeds.
If you wish to remember your
dear ones with a gift of Shalach
Manot delicacies, the sweets
served here would be equally
appropriate.

MENU FOR A
PURIM SWEET TABLE
Dainty cookie-type Hamantaschen
Mohn Strudel Prune Strudel
Almond Meringue Bars
Teiglach Stuffed Dates
Bowls of Salted Nahit
Sweet Wines Liqueurs
Coffee and Tea
y.:
ALMOND MERINGUE BARS
11/2 cups sifted all-purpose flour
11/2 cups sugar
2 /3 cup firm butter or margarine
2 egg yolks, slightly beaten
J/2 cup any tart jam
3 egg whites
3
cup finely ground almonds
2 /3 cup semi-sweet chocolate
bits, melted
Sift flour and 1/2 cup of the sugar
into a mixing bowl. Cut in the but-
ter or margarine until the shorten-
ing is in tiny pieces. Add the egg
yolk and mix to a dough. Press
evenly into a lightly greased 9x13x2

,

inch baking pan. Spread with the
jam. Beat the egg whites until frothy
and gradually beat in the remaining
cup of sugar until the mixture is as
stiff as a meringue. Fold in the al-
monds (your blender will grind them
fine in seconds). Have the chocolate
melted and slightly cooled. Fold into
the meringue lightly but thoroughly.
Spread the meringue evenly over the
jam. Bake at 350 deg. F. for 30 min-
utes. The topping will he very soft
under a crisp crust when it is re-
moved from the oven. Cool, then re-
frigerate until the topping becomes
firm. Cut into 30 bars. The top of the
meringue will crack as the bars are
cut. Store in a very cool place, or
freeze until just before serving.

*

*

MOHN AND PRUNE STRUDELS
WITH YEAST
Prepare the .filling first.
Mohn Filling
lb. very finely ground poppy
seed
1 cup hot milk
1 /4 teaspoon grated lemon rind
I/4 cup seedless raisins
1/16 teaspoon ground cinnamon
1/4 cup honey
2 tablespoons butter or
margarine
Cook and stir all ingredients over
low heat for 15 minutes. Cool before
using.

• heat 15 minutes. Remove from the
The office of Israel's Presi- the Kennedy Fellowship pro-
heat, add the chocolate, and stir to
dissolve. Add remaining ingredients dent in Jerusalem released the ! gram of the Weitzmann Insti-
and cool
*
*
text of a message received by Itute in Rehovot.
Yeast Dough
The John F. Kennedy Peace
President Zalman Shazar from
1/2 cup milk. scalded
1 cake yeast
Forest, which will raise on the
Mrs. Jacqueline Kennedy, in
2 tablespoons sugar
hills outside Jerusalem, will be
4 cups sifted all-purpose flour
which she expressed her grati- planted by the Jewish National
I, 4, teaspoon salt
1 cup firm butter or margarine
tude to the people and govern- Fund and dedicated to peace
2 egg yolks, slightly beaten
ment of Israel for their expres- and the bonds of friendship that
1 egg white, slightly beaten
Cool the milk to lukewarm, and in sions of sympathy after the link the sister-democracies of
it dissolve the yeast and sugar. Add death of her husband, singling the United States and Israel.
the egg yolks. Sift the flour and salt
into a bowl. Cut in the shortening out the Jewish National Fund's The Forest will consist of sev-
until it is in tiny particles. Add the Kennedy Peace Forest being eral million trees, encircing an
milk mixture, mix to a firm dough,
and knead one minute Place in a planned in Israel as a "perma- obelisk similar in design to the
bowl, cover, and let rise at 85 degs. nent memorial which would re- Washington Monument, flanked
F. one hour. Divide the dough in
by 50 pylons representing the
half. Roll out one half on a lightly flect his ideas and ideals."
floured board into a rectangle about
Mrs. Kennedy also praised 50 states of the Union.
16x9 inches. Spread prune filling
evenly the entire length of the 1.0•• ■■ •••• ■ ••••••••••• ■•■■■•■•■•••■••■■••■••••■■•■•■
• ••• ■% „e•
dough, but leave a border of 2
inches on each side. Roll up from a
wide side, and place on a lightly
greased cookie tin with the cut side
underneath. Repeat with remaining
dough and the mohn filling. Let rise,
covered, at 85 degs. for one hour.
Brush with some of the egg white
and bake at 350 degs. F. about 30
minutes, until a rich, deep brown.
Loosen carefully, but cool on the
rack. Cut the mohn strudel into
PLEASE NOTE: We will be open Purim,
pieces about 11/2 inches wide, and the
prune strudel into pieces about
Thursday, Feb. 27th
inch wide.

NATHAN & IRVING'S

Kosher Meat & Poultry Market

• • •
Prune Filling

11/4 cup cooked, pitted prunes
cup water
1/2 cup sugar
11/2 squares (ounces) bitter
chocolate
1/2 cup coarsely chopped walnuts
1 tablespoon rum
Cook the prunes with no added
sugar, drain thoroughly, and cut into
small pieces before measuring. Cook
the sugar and water over medium

SAVE
TIME

We carry the largest selection

SAVE
MONEY

THE

INVITATION HOUSE

of prime and choice meats

and poultry.

KE 3-2857

Turover Aid Society
Plan Fete for Needy

For a Complete Line of:
Personalized Invitations,
Napkins, Matches, Ceramics,
Announcements, etc.

The annual Mo'os Hitim din-
ner of Turover Aid Society will
be held 6:30 p.m. Monday at
Jericho Temple. Guests invited.

SHOWN BY APPOINTMENT
IN YOUR HOME!
MAX HOROWITZ

CHECK' OUR DAILY POSTED PRICES

Free Delivery

18275 WYOMING

UN 1-7237

We Have Just Received A Shipment of Delicious Israeli Oranges!

NOTICE:

PURIM STARTS

WED. EVE.

EXTRA SUPER
SPECIAL!
CHICAGO BRAND
OR BEST 15
STRICTLY

FEB. 26th!

WE NOW HAVE
A COMPLETE LINE
OF PRUNES,
POPPY SEED,
LEKVAH, NUTS,
HONEY, PASTRY
FILLING, ETC.
FOR YOUR
BAKING NEEDS ! !

HILLS BROS. or
Chase & Sanborn

COFFEE

63C

1c-Lb.

Reg., Drip, Fine
No Coupon Needed!

Hot Dogs or
Knocks

Lb. 65C
Cello
Pkg.

FAI RMONT
CREAMED

COTTAGE
CHEESE

Large or Small
Curd

1-Lb. 19C
Carton

SUPER SPECIAL!
MA COH.EN'S
Premium

SLICED
LOX

TUNA

3 cans 85c

(In 011)

7-0z. 89 C
Jar

KRAFT

MIRACLE
WHIP

Salad Dressing

J Q ar .

PILLAR ROCK

Fancy Albacore
White Meat,
Solid Pack

45

CROWN BRAND

SNO-WHITE
SAUERKRAUT

Qt.
Jar

We Reserve
Right to Limit
Quantity.

MOTHER'S
All Whitefish or
Whitefish and
Yellow Pike

SEALTEST

ICE
CREAM

GEFILTE
FISH

Variety or Flavors
including the NEW
Butter Crunch!

SAVE 30c!

23`

t 99c

1/2

Gal.

DAIRY SPECIALS

BORDEN'S
Family Pock

SLICED
CHEESE

American or
Pimento

12-0z.
Pkg.

3 9c

RICH'S
All Vegetable

COFFEE
RICH

Pt.
Cart.

19`

Use as
coffee cream

RASKIN'S
Kosher
Dry Pressed
or 'Salt Free'

Mar Pary

KOSHER, PARVE

FARMER
CHEESE

15-Oz.
Pkg.

Margarine

29c

Lb.
Pkg.

31c

EXTRA SUPER
SPECIAL!
Tastiest Canned
Fish
GEISHA BRAND
IMPORTED

RICHELIEU
RAGGEDY ANN

FREESTONE
PEACHES

HALIBUT

Reg. 49c ea.

2

69c

No. 21/275 C
Cans

4 cans 99t

It's Delicious!

FROZEN FOOD SPECIALS

HAMILTON

POT PIES

10

Ea.

Chicken, Beef,
Turkey

ORE-1DA
Crinkle Cut

POTATOES

2-Lb. 29 c
Bag

LAKE ORCHARD

CREAM PIES

29

Ea.

Made with
veg. shortening

MORTON'S

MACARONI
'N CHEESE

8-0z.
Pkg.

5c



DEL MONTE

LAMBRECHT'S
Creamy Rich

PINEAPPLE-
GRAPEFRUIT
DRINK

CHEESE
CAKE

59c ea.

ilzs. 89c

SAVE 20c!

NIBLETS or

JELL-O

DEL MONTE

Whole Kernel

6

CORN

12-Oz. 8
Vac.
Cans

Gelatin Desserts

Variety of Flavors

C 33-°z. 25c

P kgs.

9

PRODUCE SPECIALS*

SUPER SPECIAL!
YUBAN

INSTANT
COFFEE
Econ.
9-Oz. 139
Jar

PERT

TABLE
NAPKINS

200 Ct. 2
Cello
Pkg.

3c

White or Pastel

SWEET

BADALMENT

HONEYDEWS

Fancy Golden Ripe

Extra Large Size

48

ea

BANANAS
i cb

LONG, THIN

Sweet, Juicy

CRISPY

NECTARINES

C
lb

CARROTS

1-Lb.
Cello
Pkg.

*Produce Specials Good Friday, Saturday and Sunday

21 -THE DETR OIT JEW ISH NEWS—Frida y, February 21, 1964

Jacqueline Kennedy Thanks JNF,
Weizmann Institute for Memorials

Jewish Meals for Purim

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