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Jewish Meals

By Mildred Grosburg Benin

(Copyright, 1964, JTA, Inc.)

PITCHA
The traditional Jewish appetizer,
Pitcha, or Fisnug,ge as it is some-
times called, is a robust form of
calf's foot jelly. To be worthy of
its name, Pitcha should be pungent
with the flavor of garlic — clear,
pronounced, and unabashed. If the
garlic taste is lacking or is merely
subtle and elusive, we have an as-
pic, very nice for jellied meat
dishes, but not Pitcha. We make
this maichel as follows:

PITCHA OR FISNUGGE
cleaned calf's feet
quarts cold water
to 4 cloves garlic
medium onions
About 2 teaspoons salt
3 bay leaves
6 whole black • peppers
Juice of
lemon
2 hard-cooked egg. sliced
. • •

2
2
2
3

•

Have the bubcher saw the calf's
into 2-inch pieces. Place them and feet
the
water in a soup kettle and bring to a
boil. Dice the onions and garlic fine
and add. Two cloves of garlic will give
a mild flavor, three a stronger one,
and four a very pronounced garlic
taste. At the same time as you add
the onion and garlic. add one teaspoon
of the salt. the bay leaves, and the
_black peppers. Cook gently, uncovered,
from 2 to 21/2 hours, until the liquid
is reduced to half, and the gristle on
the calf's feet becomes very soft. If
too much of the broth cooks away be-
fore the feet are ready. add more
water. gradually, as necessary to main-
tan about one quart of broth. During
the cooking time skim the broth
occasionally. Strain, and return the
broth to the sauce pan. If there was
any usable meat on the calf's feet
it may be shredded and added to the
liquid. Add the lemon juice, bring to
a boil, then sinimer for 5 minutes.
Taste, and add additional salt as de-
sired. Pour the broth into a shallow
6x8-inch pan and chill until .syrupy.
Remove any fat which rises to the
top. Arrange the sliced ,. _eggs evenly
over the surface, then chill for several
hours, until very firm. To serve, cut
into 8 rectangles. remove from the
pan carefully with a broad spatula, and
arrange on lettuce. Garnish with
lemon slices. tomato wedges, or pars-
ley. Sometimes prepared horseradish
is served with this as well. The recipe
makes 8 portions.
•
• •
VARIATIONS:
1. Serve half the pitcha hot as a
soup, and chill the remainder in a
4x4-inch pan. Use one hard-cooked egg
to garnish the top of the chilled por-
tion.
2. For an even more pronounced
garlic taste. prepare the pitcha as
above with 3 cloves of garlic. Mince
a fourth clove fine and add with
the lemon juice.
3. One-fourth cup of vinegar may
be substituted for the lemon juice.
4. Some cooks like to start with one
quart of water and add another quart
little by little as the first cooks away.
so that there Is always a quart of
liquid in the pan. Other cooks like to
start with 3 quarts of water and let
it cook down to one quart.
5. For a Meat Aspic. prepare the
pitcha with no garlic, or one clove. as
preferred. An eighth of a teaspoon of
garlic powder may be substituted for
the clove of fresh garlic.

CHICKEN FEET JELLY
There is a dish similar to pitcha
which is made with a rich chicken
soup. Prepare the soup according to
your usual recipe. but add to it 6 or
8 cleaned chicken feet. When the soup
is cooked, strain it. and measure. For
each quart. add one to four cloves of
garlic as for pitcha. If you like. you
may also add lemon juice. Complete the
jelly by chilling it just as you do
pitcha. and adding the sliced hard-
cooked eggs.

SUEZ VON KAI.BFURSSEN
Prepare the pitcha, omitting the
garlic or using only one clove. After
it is chilled until syrupy and all fat
removed. place it in a saucepan and
bring to a boil. Meanwhile beat the
whites of 2 eggs stiff and fold in the
egg shells crushed fine. Add to the
boiling liquid and simmer for 15 min-
utes. Strain through a very fine sieve.
Add Y2 cup Sherry or Muscatel, pour
in a 1t4 quart mold. and chill until
firm. Sulz Von Kalbfucssen may ' iso
be used as an aspic in jell i ed dishes
of chicken or turkey. This is a very
fine and delicate version of pitcha and
is sometimes called Calf's Foot Jelly.

Soheloff Assumes
Los Angeles Post

LOS ANGELES (JTA)—Isidore
Sobeloff, former executive vice
president of the Detroit Jewish
Welfare Federation, has assumed
the position executive director
of the Jewish Federation-Council
of Greater Los Angeles, it was an-
nounced by Dr. Max W. Bay, pres-
ident of the JF-C.
The Federation-Council here is
the organized Jewish community's
central planning, budgeting and
fund-raising resource. Twenty-nine
local social welfare agencies, and
492 affiliated institutions are mem-
bers, and serve a Jewish popula-
tion estimated in excess of 425,000,
the second ,largest in the Western
Hemisphere.

THE DETROIT JEWISH NEWS
Friday, September 11, 1964-21

Joseph Ross Gets Weisman-Langwald
St. Cyprian Award Betrothal Announced

Roy Wilkins, executive secretary
of the National Association for the
Advancement of Colored People,
and one of the nation's outstanding
civil rights leaders. will address
the 26th annual appreciation ban-
quet of the St. Cyprian's Church,
Sept. 21. The event. which will be
observed in Barth Hall of the
Cathedral Center, 4800 Woodward,
also will honor two Detroit citizens
for "outstanding contributions to -
unity." Dr. James J. McClendon
and Joseph Ross are to be awarded
the citations.
President of the Federal De-
partment Stores, Ross has been an
outstanding business advocate of
fair employment practices and has
opened work and promtion oppor-
tunities without regard for race.
He is a national officer of the
American Committee to Improve
Our Neighborhoods (ACTION,
Inc.), a member of President John-
son's Business Leadership Advisory
Council Against Poverty and of the
President's Committee for Commu-
nity Relations.

Deadlines Set ' Branch 2 to OpenYear
on Next 3 Issues

Because of Yom Kippur.
deadline for all Jewish News
copy for the next issue will
be at 10 a.m. Monday, Sept.
14.
Deadline for classified ads-
for the next issue will be at
2 p.m. Tuesday, Sept. 15.
Deadlines for the issues of
Sept. 25 and Oct. 2 will be
at 3 p.m. on Friday. Sept. 18
and 25, respectively.

MISS ANNETTE WEISMAN

Mr. and Mrs. Max Weisman of
Birwood Ave. announce the en-
2agement of their daughter Annette
to Shelby Langwald, son of Mr.

and Mrs. Philip Langwald of Green-
lawn Ave. _
The bride-elect is a graduate of
Wayne State Uni"ersity. Plans are

store executive in several cities,

SAVE
TIME

coming to Detroit in 1961. He is a
member of the Citizens Committee
on Equal Opoprtunity and the Gov-
ernor's Commission for Higher
Education. Ross is also a trustee of
the Detroit Historical Society and
the United Foundation.

"There is no marriage settlement
wherein there is no quarrel"—The
Talmud (Sabbath, 130a).

SHOWN BY APPOINTMENT
IN YOUR HOME!
MAX HOROWITZ

.

T
.Artistry
in 1 infie J ewe is

20010 JamesCouzensprive
Detroit 35, Michigan

as/sr/paha Occi,/04(&9..,

Phone:342-5666

Kosher. Meat & Poultry Market

WE WILL BE CLOSED WEDNESDAY,
SEPT. 16—YOM KIPPUR

KE 3-2857

For a Complete Line of

eerts+. 174
4■ k

NATHAN & IRVING'S

INVITATION HOUSE

Personalized invitations.
Napkins, Matches, Ceramics,
Announcements, etc.

ar

INCORPORATED

of the last century, was instru-
mental in achieving much of the
in d.0 strial developmcint of the
country. He was responsible for
the,restoration of inland navigation
in Italy.

SAVE
MONEY

THE

TH Grant

- NAVIGATION PIONEER
Jacur Leone Romanin, a promi-
nent Jewish member of the Italian
Parliament and Cabinet at the end

being made for an Oct. 18 wedding

A graduate of Columbia Univer-
sity. Ross has been a department

Branch two, LZOA, will hold its
first meeting of the season 7:30
p.m. Sunday in the library of the
Labor Zionist Institute. Refresh-
ments will be served after the
program.

Please Order Your Meats and Poultry
Early and Avoid Disappointment !

18275 WYOMING

UN 1-7237

Free
Delivery

A HAPPY & PROSPEROUS NEW YEAR TO OUR FRIENDS AND CUSTOMERS

NOTICE!

We Will Be Closed
Wednesday,
September 16

(YOM KIPPUR)

We Will Be Open
Thursday,
September 17
As Usual

NEW — STREIT'S

EGG N' ONION

MATZO

2

Boxes

49c

Delicious

Repeated by
Popular Demand!

HOLIDAY SPECIAL!
CHICAGO BRAND
STRICTLY

n V 2
KISHKA

Lb.

4 5c

Ea rly Garden

SWEET
PEAS

No. 303
C
Cans95

MA COHEN'S
Homemade Pickled

SCHMALTZ
HERRING

Qt.

Ja r

A Real Treat!

MANISCHEWITZ
WHITEFISH & PIKE

89

`

HEINZ
SOUPS

Cream of Mushroom

Liquid or Jellied
Broth

Chicken Noodle

■ a t.

.r $105

or

4 cans 63c

RASKIN'S
Homemade Style

Clearfield

CHEESE
SLICES

FRESH
BLINTZES

All Flavors

All Flavors

69

Chase & Sanborn

COFFEE

Reg., Drip or
Fine Grind

69c

c doz.

81;1%:

29c

lb.
Can

NO COUPON
NEEDED

SPECIAL SALE!

GEFILTE
FISH

Try some today!

DEL MONTE

HOLIDAY
SUPER SPECIAL!

Whole
Broccoli Spears

Pkg.

15c

DELICIOUS

Lambrecht's
PIZZAS

14-0z. 494
Pkg. %,

JESSE JEWEL

Grade A
Chicken Livers

8-oz.

2 3

Pkg. .0

.

WAKEFIELD

Alaska Split
King Crab Legs

12-oz. Q 9c
Pkg

ORE IDA
NEW

BAR-B-Q Flavor

POTATO
BITES

2

9-0z. 25 C
Pkg.

DELICIOUS!

GEISHA

GOLD'S

BEET or SCHAV

BORSCHT

4 jars 99c

NEW! STREIT'S

FLAVOURED

MATZO
MEAL

Box 19 c

FROZEN FOOD SPECIALS'

FROSTY ACRES

We Reserve
Right to Limit
Quantity.

BORDEN'S
CREAM
CHEESE

8-0z.
Pkg.

25` 2

HUNT'S

IMPORTED

HALIBUT

3 cans 7

A Real
Taste Treat!

SPECIAL SALE!

Chase & Sanborn

INSTANT
COFFEE

10-0z. $139
Econ.
Jar

Whole

APRICOTS

4 14.an2 2

REPEATED. BY
POPULAR DEMAND!

HOLIDAY SPECIAL!
MEMORIAL

GLASS
CANDLES

(Yarzeit-24 Hrs.)

2 Tumblers19`

Kosher
Fleischmann's

Planters
Peanut
Oil

CORN OIL
Margarine

37c

Salted

1-Lb.

Pkg.

99

28-Oz.
Decan.
Btle.

53c

PRODUCE SPECIALS*

Wagner's

ORANGE or GRAPE

Breakfast
DRINKS

4

ot.

Bt.
ls

.99c

Uncle Ben's

QUICK
RICE

'Z.

35

U.S. No. 1
Juicy

Sweet,

PRUNE
PLUMS

U.S. No. 1
Fancy

Macintosh
APPLES

3 lbs. 25c 4 lbs. 39

Fancy, Solid

Red, Ripe
TOMATOES

19c lb.

• Produce Specials Good Friday, Saturday and Sunday

U.S. No. 1
Sweet, Juicy

BARTLET
PEARS

3

lbs.

29c