By Mildred Grosberg Benin
(Copyright, 1964, Jewish Telegraphic
The avocado is a most nutritious
fruit, rich in oil, vitamins, and
minerals, but it is so delicious we
would probably eat as many of
them as we already do if they had
no nutrients at all. The fruit may
be simply served on the half shell,
as many connoiseurs prefer it,
with just a little salt and lemon
or lime juice. It- may be diced or
sliced and added to salads of every
type, or mashed for appetizers
spreads, or desserts. Slivers of avo-
cado added just before serving to
hot soups give them a new ele-
gance. Some experts feel that the
avocado should never be cooked,
but we do have recipes for avo-
cado halfs stuffed with meat or
fish and baked about 20 minutes.
Many avocado recipes are made
merely by adding pieces of the
fruit to other ingredients. Today
we are suggesting two which are
completely different. One is a very
good molded salad, the other a
novel parve dessert base to be
used with other fruits or berries.
It needs no cooking, is quickly
made, and has the added advantage
of not discoloring, so it can be
prepared in advance and will keep
for 24 hours—an exception to the
AVOCADO SALAD MOLD WITH
1 package lemon-flavored kosher gel
cup boiling water
1 tablespoon minced, dried onion
3/4 cup strained fresh grapefruit juice
1 cup coarsely diced avocado
1 /2 cup mayonnaise or salad dressing
1 teaspoon Worcestershire sauce
Salt to taste.
Dissolve the gel thoroughly in the
boiling water. Add the onion and grape-
fruit juice and cool, but do not let the
mixture set. Mash the avocado slightly
and blend it with the mayonnaise or
salad dressing and the Worcestershire
sauce. Gradually stir in the gel mixture
until well-blended. Add salt to taste.
Pour into a 3-cup mold, and chill until
firm. A thin layer of clear jelly may
form on the bottom. This is very at-
tractive when the salad is unmolded.
To serve, unmold the salad on a bed of
lettuce and garnish with ripe olives and
sliced tomatoes, This salad has a cool
tangy taste, just tart enough to blend
well with cold meats. It may also be
served as an appetizer salad. This
amount makes 4 to 5 generous servings.
AVOCADO DESSERT BASE
Select completely ripe avocados. Peel
and mash through a fine sieve, or puree
in a blender until perfectly smooth. For
each cup of puree, stir in the juice of
1 /2 lime and 2 tablespoons of sugar. One
very large avocado will give 1 cup of
puree. Chill the base, covered, until
needed. It may be served in various
ways. For each portion spoon 1/3 cup
into a dessert glass and cover with
sliced, sweetened strawberries or rasp-
berries. Or place a generous spoonful
attractively on top of a fruit cup. For
an attractive dessert salad, place a fresh
or canned pineapple ring on a lettuce
leaf, fill the center with the avocado
dessert base, and arrange sections of
richly colored fruits, such as peaches
or plums, around the pineapple. Garnish
with whole strawberries or raspberries.
Radomer Aid to Meet
Radomer Aid and Ladies Society
wil hold a special meeting 8:30 p.m.
Tuesday at the Workmen's Circle.
Discussion will center on a games
party in September and on the an-
TO OUR READERS
THE NEW 1964-65 "LUACH"
THE WILNO SAUSAGE CO.
Complete Hebrew and English
Hillel L. Abrams
Education Issues Viewed in Volume by WSU Educators
Professional educators and the to administration and the profes- other problems are properly evalu-
New Head of Beth laymen
who are concerned with sional approaches, there is much ated in this splendid contribution
the educational problems and in this volume to interest and towards the study of our cultural
Yehudah Schools needs of our time are greatly aid- guide the layman.
ed in their aims to provide the
best facilities for learning in a
newly revolutionized sphere by
August Kerber. and Wilfred R.
Smith, members of the Wayne
State University faculty, whose
"Educational Issues in a Changing
Society," published by WSU Press,
thoroughly analyzes the major
In their jointly edited work, the
two educators cover -many issues
related to education and the tech-
nological revolution, the purposes
of education, equalization of op-
portunities, freedom, financing
and teacher preparation.
While it is a technical work
treating important issues related
Many prominent educators are
the participants in this symposium
which was gathered and edited by
the two WSU professors.
In one of the essays, dealing
with the attitudes of religious
groups, E. Ernest Johnson stated:
"As a minority group having
a huge stake in free, democra-
tically controlled public schools,
Jews are naturally apprehen-
sive of any hint of sectarian in-
trusion into the school program.
I think this apprehension is
not without warrant in so far
as it is inspired by overzealous
efforts on the part of non-Jew-
ish religious groups to bring sec-
tarian influence to bear on the
Thus, nearly every aspect of ed-
Kl.isas City Center Age 50
ucational needs and approaches in
KANSAS CITY (JTA) — The the present age, including the re-
Jewish Community Center of Kan- ligious issue, shared time and
sas City will start in August a year-
long observance of its 50th anni-
Beth Yehudah Schools elected
an alumnus of the schools, Hillel
L. Abrams, president. Other offic-
ers are: Wolf Co-
Jay Simon, sec-
retary; Daniel A.
Max Biber, chair-
man of the board;
Rabbi Leizer Lev-
en, chairman of
Abram s, treasurer of Cong.
Mogen Abraham, is president
of Young Israel of Detroit. He is
married to the former Ethel From-
owltz. They have three children
attending the Beth Yehudah
Schools. He is employed by the
Department of Parks and Recrea-
20010 James CouzensDrive
Detroit 35, Michigan
Ph o n e: 342-5666
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THE JEWISH NEWS OFFICE
17100 W. 7
Friday, July 31, 1964
THE DETROIT JEWISH NEWS
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