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