By Mildred Grosberg Benin
(Copyright, 1964, JTA, Inc.)
Geller App. oilifed..'
Sales Manager of
Morris Buick Co.
Diane Allender Wed
to Frederick Goldberg
Whenever we think of some-
thing with a value completely out
of proportion to its small size, we
should consider the sardine. These
tiny fish are an excellent source
of the protein calcium, and phos-
begin s 'Membership
Hadassah begins a concerted
membership drive Monday.
Mrs. David J. Schachter, region-
al chariman of Hadassah, reports
that chapters outside of Detroit
will make next Monday the begin-
ning of 30 days of intensive effort
to interest as many women as
possible in joining Hadassah to
further its work in medical aid
and research, child rehabilitation
and education and vocational
trifling. The Detroit chapter will
hold its membership drive this
WWJ-TV will present a salute
to Hadassah Tuesday on Town
Topics, with Ron Gamble. The
show, seen at 1 p.m., will present
moving pictures taken at the
Henry Goetz, general manager
of Morris Buick Co., announces
the appointment of Harvey Geller
as sales manager of new and used
phorous which our bodies require
Geller has been in the auto in-
for good health. Already cooked,
dustry for 5 years and is one of
they can be served just as they
the most qualified men in the field
come from the can when we need
in the area.
hurry-up meals. As savory sand-
Goetz has been general manager
wich spreads they are a boon
with Buick for 15 years and has
to busy mothers with nourishing
been top salesman in the U.S.
lunches to prep a r e, yet they
for many years.
are equally at home at the most
Morris Buick, located at 14500
elaborate of parties when added
W. 7 Mile, occupies three city
to an assortment of hors d'oeuvres.
blocks and is fully equipped to
Sardines, light in texture but high-
provide service, including bumping
ly flavored, add zest to all sorts
and paint jobs, offering service 4(
of summer salads. In late summer,
on new and used cars.
MRS. FREDERICK GOLDBERG
when we welcome a change from
Originally opened in Wyandotte
routine cold dishes we have been
Diane Susan Allender, daughter in 1948, Morris Buick moved to
eating, they can add variety to our of Mr. and Mrs. Joseph
Allender its present location on West 7 Mile : MIKE GREEN'S
of Harlan Dr., Farmington, became in 1953.
MUS I C
The true sardine is a fish called the bride of Frederick David Gold-
the pilchard, but many small fish berg, son of Mr. and Mrs. Harvey
which resemble the pilchard are Goldberg of Littlefield Ave., in a
unless fear supports them."
Hadassah-Hebrew University Me&
ical Center in Jerusalem. Mrs.
Schachter will discuss Hadassah's
chstryD i T
in 1 'int Jewels
................ .... , O f.stepe.v
: 4, M. G.
also called sardines. Most choice, ceremony Sunday at Bnai David
and also most costly, are the tins Synagogue.
of boneless and skinless sardines.
The bride wore a linen gown re-
These are best for our finer embroidered in silk, with matching
dishes, but the less expensive Nor- headpiece. She carried white roses
way and Maine varieties are equ- on her prayer book. Her sister,
ally nourishing, and just as use- Carole Allender, served as maid of
ful as sandwich fillings and for honor, and bridesmaids were Judith
many of the salad recipes.
Goldberg, sister of the bridegroom;
Today we present two fine ways Julie Ann and Jill Zuckerman,
to serve these tasty little fish. The Sharie Remeny and Harriet Sugar-
first is a Mock Chopped Herring, man.
which tastes surprisingly like the
After a Cape Cod honeymoon,
original, and looks just like it, but
containes much less salt. It is a the couple will live in Farmington.
wonderful appetitzer, to serve
when for one reason or another
some of our guests cannot eat her-
ring. By using wine in place of
vinegar, and adding or omitting
Kosher Meat & Poultry Market
20010 James couzensDrive
Detroit 35, Michigan
NATHAN & IRVING'S
We carry the largest selection of prime
For a Complete Line of
Napkins, Matches, Ceramics,
SHOWN BY APPOINTMENT
IN YOUR HOME!
and choice meats and poultry.
WE SELL NATIONALLY ADVERTISED PRODUCTS YOU KNOW YOU CAN TRUST !
the cinnamon, we can vary the
flavor to suit our own tastes. This
dish is best when made with the
boneless and skinless sardines.
Our second recipe is a salad
which takes advantages of the new
crop of crisp apples. Basically, it is
our old friend, the Waldorf Salad,
but with the addition of cut-up sar-
dines, and a flower-like tomatoe
base, it becomes a fine main dish
with which to tempt late summer
appetites. For this salad, any var-
iety of sardine may be used.
* * *
MOCK CHOPPED HERRING
1 can boneless and skinless sardines
1 slice white bread
1/16 teaspoon ground cinnamon
1/16 teaspoon pepper
1 medium-large, tart apple
1 medium-large onion
2 tablespoons white vinegar or
Sweet Concord Wine
Salt to taste
Remove the oil from the sardines,
rinse the fish in cold water, and drain.
Toast the bread lightly, remove the
crusts, and cut the bread into small
dice. Place the bread in a mixing bowl,
add the vinegar or sweet wine, and let
soak until soft. Mash smooth, add the
sardines, and continue mashing until
they are free from lumps. Peel the
onion, and peel and core the apple.
Grate both an the fine edge of the
grater into the bowl. Add the cinnamon,
if it is being used, and the pepper. Stir
to blend. If the mixture appears dry
add a little more of the vinegar or
wine. Add salt, and additional pepper if
desired, to taste. The paste should be
rather highly seasoned. Cover and re-
frigerate at least 12 hours before using.
This paste improves on standing and
may be kept for several days, if re-
frigerated. The recipe makes about 2 1/2
* * *
2 cans sardines, 3% oz. size,
lh cup diced celery
34 cup diced walnuts
1 medium apple, cored and diced
3 tablespoons mayonnaise
1 teaspoon lemon juice
4 medium tomatoes, peeled
Lettuce or other salad greens
Salt and pepper to taste
Maine, 'Norway, or skinless and bone-
less sardines may be used. If the ones
with banes are selected slit them and
remove the backbones. Reserve two of
the sardines and cut the rest into bite-
Sized pieces. In a mixing bowl place
the sardine pieces, celery, walnuts, and
apple pieces. Blend the mayonnaise,
lemon juice, salt, and pepper. Stir in
very gently so as not to break the
sardine pieces. Cut each tomato from
the stem and almost to the base, into
Six sections. Gently pull open to form
petals. Arrange the greens on salad
plates and set the tomatoes on each.
Spoon the salad into the center of the
tomatoes. Cut the reserved sardines in
half and place on top. Chill before serv-
ing. This amount makes 4 portions.
Schlemiel is Yiddish for an un-
lucky person. Possibly it is derived
from the Yiddish expression
schlimm mazel, "bad luck."
THE DETROIT JEWISH NEWS
Friday, August 21, 1964 25
EXTRA SPECIAL !
Long or Short
BEET OR SCHAV
4 jars 99 ,
Reg. & Drip Grind
Right to Limit
NEW FROM KRAFT
Small, Whole or
CHASE & SANBORN
5 Na. Cans 1,100 3 29c
Sc Off Label!
FROZEN FOOD SPECIALS
MR. "G" FRENCH
FRIES OR CRINKLE
O c Pkg.
KING CRAB MEAT
Sausage or Cheese
69 c Pkg.
WE CARRY A COMPLETE LINE
OF PICNIC SUPPLIES!
1st OF SEASON!
9" 100 Ct. g9c
Bag 4 4P
Qt. 2 9
100 Ct. 19c
2 39c 3
U.S. NO. 1
RED or WHITE
5 c 10 49,
'Produce Specials Good Friday, Saturday and Sunday