By Mildred Grisberg Benin (Copyright, 1964, Jewish Telegraphic Agency, Inc.) FISH SOUPS Wherever fish is abundant fish soups are favorite items on the menu. The choice of fish used and the method of preparation reflect not only national tastes, but region- al ones as well. Near the shores of the sea ocean fish are prefer- red, inland those of the lakes and rivers. There are fish soups of all types, from elegant bisques and hearty chowders to some which resemble stews as much as they do soups. In many countries we also find a whole-meal soup in which the fish is kept in large pieces. Our traditional Jewish cooking has a fish soup of this type, some- times called Boulba, or Fish-in-the- Pot. It is made of slices of such fish as pike or whitefish simmered with carrots, celery, and onion, and completed with milk, butter, and hot, boiled potatoes. We serve it in a soup bowl, with a piece of the fish in the center. The broth and vegetables are first eaten with a spoon, then the fish with a fork and knife—very much as we eat Chicken - in - the - Pot. If preferred, the fish and potato could be placed on a separate plate. Most of the preparation for this soup can be done in advance, but the milk and butter should not be added until just before it is served. For a small family part of the dish may be used as a soup with the milk, butter, and potato added. The rest may be chilled and served as a cold dish. The broth will jell. Another soup of this type made with tomatoes, garlic, and oil, re- flects its combined Hungarian and Turkish origin. This is made with olive oil in its original version, but a vegetable oil, part olive and part vegetable, may be substituted. Rich- ly flavored bass is selected for this soup. Whole pieces of bony fish are not recommended for children. For them pieces of boneless fillet could be simmered in the broth. FISH SOUP, JEWISH STYLE (Boulba or Fish-In-The-Pot) 1 pike or whitefish, 21/2 - 3 lbs. 1 teaspoon salt 3/4t teaspoon pepper 3 cups water 2 diced onions 3 medium-small carrots, sliced 1 cup sliced celery 5 medium-small potatoes, boiled and quartered 2 tablespoons butter. Cut the head and tail from the fish and reserve the head. Cut the body of the fish into 5 slices. Sprinkle the pieces and the head evenly with the salt, and refriger- ate for one hour. Place them in a 4-quart saucepan with the pepper, water, and onion. Bring to a boil, then simmer, covered, for 30 min- utes. Add the carrots and celery and simmer 30 minutes longer. Meanwhile peel, quarter, and boil the potatoes separately. Just be- fore serving, add the milk, butter, and potatoes to the soup, and heat only to the boiling point. More salt and pepper may be added, if de- sired. The fish head is not con- sidered a portion, but since it is regarded traditionally as a deli- cacy, may be offered separately. Serve one piece of the fish with some of the broth, vegetables, and potatoes in individual soup bowls. This amount makes 5 portions. FISH SOUP WITH TOMATO 1 bass, about 3 lbs. 1 teaspoon salt 2 medium-large onions, diced 2 tablespoons oil, olive or vegetable 4 medium potatoes, boiled and kept hot 1 green pepper, diced 1 No. 2 can tomatoes 2 cups water 1 small clove garlic, finely minced 1 .'8 teaspoon pepper 1 tablespoon paprika Cut off the head and tail of the bass and reserve the head. Cut the fish into 4 or 5 slices, sprinkle with the salt, and refrigerate for one hour. In a 4-quart saucepan, over medium heat, cook the onions in the oil until soft. Olive oil or vegetable, or half of each may be used. Add the green pepper and stir for 2 minutes. Add the fish head, the canned tomatoes, water, garlic, and pepper, bring to a boil, then simmer, covered for 10 min- utes. Remove the head and put in the rest of the fish and the paprika. Bring to a boil once more, then simmer until the fish just flakes, about 20 minutes. Add more salt and pepper to taste if desired. Place one piece of fish and some of the broth in each of 4 or 5 soup bowls, add a potato to each, and serve. If preferred, the fish and potato may be served on a separ- ate plate. This amount makes 4 to 5 portions. * * SPICY BEEF 2 1/2 lbs. lean, boneless beef 1 8-oz. can tomato sauce 1 /4 cup soy sauce lA cup white vinegar 1 /4 teaspoon pepper Vs teaspoon garlic powder 1/16 teaspoon ground cinnamon 1 /2 cup water Select a chunky piece of meat about 3 inches thick. End of steak is a good choice. Combine the to- mato sauce, soy sauce, vinegar, pep- per, garlic powder, paprika, and cinnamon in a deep bowl. Add the meat and turn to coat completely with the sauce. Cover the bowl, and marinate overnight in the refriger- ator. Remove the meat from the marinade, and put the marinade and water in a heavy 4-quart sauce- pan. Bring to a boil and add the meat. Bring to a boil once more, lower the heat, cover the saucepan, and simmer about 2 1/2 hours, until the meat is tender. Skim off any surface fat. Slice the meat, arrange on a platter, and pass the gravy separately. The gravy is delicious with noodles, rice, or mashed pota- toes. Any not eaten may be cooked with diced eggplant for a fine vege- E bstein-Gorman Probus Awards to 2 Professors Troth An 11071/1 ced Two Wayne State University faculty members received the Probus: Club awards for aca- demic achievement Saturday night at the club's annual din- ner at the Sheraton-Cadillac Hotel. Theodore M. Petok, presi- dent of the club, made the presentation. Honored were Dr. Fritz Redl, professor of behavioral sciences, College of Education, and Dr. William W. Wattenberg, direc- tor of the delinquency control training center at WSU. Both received $500 grants without restrictions. The presentation marked the second time that the club, an organization of 100 Jewish busi_ ness and professional men, has table dish. This amount of meat and gravy serves 7 to 8. BOILED FLANKEN DINNER 21/4 to 3 lbs. well-trimmed brust flanken 5 cups water Salt and pepper to taste 1/4 teaspoon ginger 5 tender young carrots, scraped 5 small onions, peeled 3 stalks celery, sliced 1 pia s z ce l ):age frozen peas (10 oz. 21/4 cups cooked 1A-inch noodles 1/4 cup minced parsley Have the flanken cut into pieces about 3 inches long. Place in a soup kettle, add the water, salt, pepper, and ginger. Bring to a boil, then simmer, covered, for about 11/2 hours, until the meat is almost ten- der. Add the carrots, celery, and onions, and cook gently about 30 minutes longer, until meat and vegetables are tender. Add the peas, noodles, and parsley, and simmer for 5 minutes. Slip the bones out of the meat, skim off any surface fat, and serve in soup dishes. This makes 5 portions. Wilno Beef Products Wilno Kosher Sausage Co. of Chicago, for more than 70 years a producer of Kosher delicates- sen products, announces that its pure beef corned beef, bologna, salami and frankfurters are strictly kosher for Passover and are now available at neighbor- hood stores. All Wilno kosher products are produced under the supervision of Or t h o d ox rabbis Boruch Rabinowitz and Ben Zion Rosen- thal. In addition, there are two "mashgichim" w h o constantly supervise production to guaran- tee that they are kosher for Passover. MISS CAROL honored WSU faculty members. Other gifts and grants have been made to individual Detroit hospitals and charities, while more than 50 students have been assisted in the completion of their college careers by the club. goundations Ay ,Nutii Corsets-Brassieres Expertly Fitted 20127 W. 7 MILE RD. 538-5575 Parking in Rear EBSTEIN NATHAN & IRVING'S Mr. and Mrs. Martin Ebstein of Gilman Ave., Livonia, an- nounce the engagement of their daughter Carol Ann to Arnold Gorman, son of Mr. and Mrs. Philip Gorman of Ohio Ave. A June 6 wedding is planned. Kosher Meat & Poultry Market We carry the largest selection .IMIIN.1 ■ 11•11111••• ■ aw SAVE TIME SAVE MONEY THE of prime and choice meats INVITATION HOUSE and poultry. KE 3-2857 For a Complete Line of: Personalized Invitations, Napkins, Matches, Ceramics, Announcements, etc. SHOWN BY APPOINTMENT IN YOUR HOME! MAX HOROWITZ CHECK! OUR DAILY POSTED PRICES Free Delivery 18275 WYOMING U N 1-7237 We Have Just Received A Shipment of Delicious Israeli Oranges! EXTRA SUPER SPECIAL! Lean, Tasty STRICTLY SUPER SPECIAL I GEISHA BRAND HILLS BROS. or Fresh, Smoked IMPORTED BEECHNUT White Meat, COFFEE Delicious PASTRAMI SABLE By Piece or Sliced Plain or Peppered 996 996 SUPER SPECIAL ! WHITE STAR Creamy Rich EXTRA SUPER SPECIAL ! Tastiest of Canned Fish! GEISHA Imported SOUR CREAM Pint Cart. 3 9C Solid Pack Reg., Drip, Fine TUNA 3 Cans 95' FAMOUS KRUN-CHEE SWEET PEAS 4 Cans 99` 5 69` Lg. 14-0z. Bag No Coupon Needed! LIBBY'S POTATO CHIPS HALIBUT Lb. 63` Can No. 303 Cans 9 We Reserve Right to Limit Quantity. MT. WHITNEY Special Super Colossal RIPE OLIVES 5` 2 Redeem Your News- paper Coupon Now! 75c Tall Cans ROLAND BRAND Imported MANDARIN ORANGES 3 Cans 69` DAIRY SPECIALS RICH'S All Vegetable COFFEE RICH Use As Coffee Cream! 19 ` Pint Fancy Imported AUSTRIAN ALPS Assorted MAN ISCH EWITZ! GRUYERE CHEESE 12 Por. Pkg. SPRY NEW FROM 29` PURE Kosher, Parve! VEGETABLE MARGARINE 1-Lb. Pkg. SHORTENING 3 Lb. Can 65c 29` GOOD HOPE WISHBONE ITALIAN DRESSING 8-0z. Btle. 3 1c BRAND IMPORTED SARDINES 4 In Tomato Sauce 15-0z. 99 Oval Cans . FROZEN FOOD SPECIALS Mr. 'G' French Fries or Crinkle Cut POTATOES 9-Oz. pkg. 1 O c Banquet Delicious DINNERS $ 00 3 pkgs. 1 JESSIE JEWEL Young CHICKEN LIVERS 8-0z. 2 pkg. a 3 c Frozen Fresh Jumbo BLUEBERRIES Pt. Bask. 29` JESSIE JEWEL SUTTON BAY WAGNER'S CROWN BRAND TRAY PACK PURPLE PLUMS ORANGE DRINK KOSHER CUT-UP FRYERS 2-Lb. Pkg. DILL PICKLES No. sir 4 a ,tes $100 4 89` 21/2 C ans Jar 4.9` PRODUCE SPECIALS* ROYAL GELATIN NESTLE'S DESSERTS DECAF Variety of Flavors 2 6-0z. Boxes 29c INSTANT COFFEE 51 .fliz 95c TASTY VINE RIPENED TOMATOES Full Pint Basket 25` Sweet SUNKIST NAVEL ORANGES Large Size 44 c doz. U.S. NO. 1 FRESH, RED MACINTOSH APPLES RIPE Strawberries Pint Box 29` 3 *Produce Specials Good Friday, Saturday and Sunday lbs.35 23—THE DETROIT JEWISH NEWS—Friday, March 6, 1964 Jewish Meals