Jewish Meals

By Mildred Grosberg Bellin

ROCK CORNISH HENS WITH
RUM SAUCE
4 Rock Cornish hens
2 teaspoons salt
1•4 2 teaspoon freshly ground pepper
3 tablespoons chicken fat
2 medium onions, finely diced
2 tablespoons lime juice
2 cups undrained canned crushed pine-
apple
2 cups cut-up canned tomatoes and
juice
V2 cup dried currants
3 tablespoons dark brown sugar
2 taolespoons rum
3 cups hot, cooked rice
Dry the hens thoroughly, and sprinkle
with the salt and pepper. Melt the
fat in a skillet over medium heat. and
in it brown the hens and the onion
lightly. Place them in a roasting dish,
with the hens side by side and breast
up. Put the lime juice, pineapple,
tomatoes and juice, currants, and brown
sugar in the skillet, stir to blend. and
• bring to a boil. Pour over the hens.
Cover the roaster tightly. and bake at
350 degs. F. about 1 hour, until the
birds -are tender. Remove them from
the pan and place on a hot platter.
Stir the rum into the sauce. Pass the
sauce and rice in separate bowls. This
amount serves 4. The recipe may be
halved to serve two, but the cooking
time is the same. • •

CHICKEN WITH CURRIED
PINEAPPLE SAUCE
1 quartered broiler-fryer
cup water
lAz cup grapefruit juice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon curry powder
1/4 teaspoon garlic powder
1 .-.2 cup pineapple jam
Place the quarters of the chicken in
a large skillet or 4-quart saucepan. Add
all remaining ingredients except the
pineapple jam. Bring to a boil, then
simmer, covered, until the chicken is
tender, about 30 minutes. Remove the
pieces of chicken from the pan, and
place them side by side and skin up
on a broiler rack or heat-proof platter.
Add the pineapple jam to the liquid in
the skillet or saucepan. stir to blend,
bring to a boil, then keep hot. Brush
a small amount of this sauce over
the surface of each piece of chicken.
Brown lightly under the broiler. If
broiled on a rack, remove to a platter.
Pour the sauce over the chicken and
serve. This is ,supposed to serve 4. but
it might be wise to double the recipe
to have plenty of seconds.

Jewish Welfare Federation Pres-
ident y S a fran announced
three appointments to the budget
and planning divisions of Federa-
tion.
Dr. Irving Posner is new associ-
ate chairman of the health and
welfare division; Irving Rose, as-
sociate chairman of the committee
on capital needs; • and Bert L.
Smokier. co-chairman of the Tam-
arack Hills Authority.
Dr. Posner, who will serve with
Associate Chairman Samuel J.
Greenberg under the chairmanship
of Alan E. Schwartz, is a member
of the Federation's board of gov-
ernors and committee on capital
needs and is former president of
the Fresh Air Society.
Rose has been an active par-
ticipant in the capital develop-
ment programs of Federation ag-
encies. A former director of Fed-
eration and the Jewish Center,
he was chairman of the real
estate division. Louis Tabashnik
is chairman of the committee on
capital needs.
Smokier, a member of the board
of Sinai Hospital. has served on the

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