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February 26, 1965 - Image 23

Resource type:
Text
Publication:
The Detroit Jewish News, 1965-02-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

Perlmutter-Lazar
Troth Told in Toledo

Jewish Meals

By Mildred Grosberg Bellin

(Copyright, 1965, JTA, Inc.)
STUFFED (GEFILTE) MILTZ
1 beef miltz
2-V2 cups prepared white bread
1 medium onion, finely diced
1 stalk celery, finely diced
2 tablespoons chicken or goose fat
1---fablespoon poultry seasoning
About 1 teaspoon salt, to taste
1 egg, slightly beaten
When purchasing the miltz, have an
incision about 2 inches long cut in the
.c_7_Lde. When you are ready to begin
cooking, with a spoon carefully scrape
out most of the inside flesh, so as
to leave a wall about a half inch thick.
Prepare the bread by soaking stale,
---- diced white bread or rolls in warm
water until soft. Squeeze out all the
i., then measure. Cook the onion
celery in the fat over low heat
; soft but not brown. Add the
and seasonings and stir for two
' minutes. Remove from the heat, cool
htly and stir in the egg. Blend
in the bits of flesh removed from the
miltz. Fill the miltz with this mixture,
and stew or fasten the opening with
(-- poultry pins and strong white thread.
> s7rick the surface with the prongs of
a fork in several places. The miltz
way be simmered in soup stock for
2 hours, or baked. To bake, place it
in a well-greased, shallow pan, dot
generously with chicken fat, and
sprinkle with salt and pepper to taste.
eke at 350 dogs. F. about 2 hours,
until crusted and well browned. Baste
with 1/4 cup of water from time to
time. This amount serves 5 or 6. For

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calf's miltz use 1/3 of the stuffing and
cook for one hour.
i%IILTZ IN GARLIC OR CARAWAY
SAUCE
4 teaspoons chicken fat or roast
beef drippings
1 tablespoon finely chopped onion
1 rounded tablespoon, all-purpose
flour
1 teaspoon caraway seeds or 1 clove
minced garlic
1-cup soup stock
1 cooked calf's miltz (unstuffed)
1 teaspoon lemon juice
Salt and pepper to taste
Cook the onion in the shortening
over medium heat until it begins to
brown. Add the flour, and stir until
it is amber colored. Add the stock,
lemon juice, and salt and pepper and
stir until thickened. For caraway
sauce, add the caraway seeds; for
garlic sauce, the minced garlic. If
preferred, the garlic may be browned
in the shortening with the onion. Cut
the miltz into pieces the size of a
small finger, add, and heat. This
serves 2. For beef miltz, double the
ingredients in the sauce.

Wisconsin City Needs
Doctor to Serve 11,000

The city of Oconto, Wis., has
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There are facilities for at least
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The laboring man's appetite
labors for him, for his hunger
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THE DETROIT JEWISH NEWS
Friday, February 26, 1965-23

18275 WYOMING

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Rabbi Sherwin T. Wine of Birm-
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The Parent-Teachers' Associa- Birmingham Unitarian Church.
tion of Yeshivath Beth Yehudah
will hold a Purim Gala '7 p.m.
March 23 at Rainbow Caterers, it
was disclosed today by Mrs. Jo-
INCORPORATED
seph Hendler, president of the
Beth Yehudah P.T.A.
Mrs. Ben Wrotslaysky, chairman,
announced a Purim cantata will
be presented by a 22-voice choir,
conducted by Rabbi Chaim Schloss.
-4:
T
rtistry
Also participating in the program
will be Mrs. Joseph Hendler, PTA
inYint Jewels
president, and Hillel L. Abrams,
president of Yeshivath Beth Ye-
hudah, who will extend greetings.
aevtv,4-
Master of ceremonies will be
Rabbi Joseph Hirsch, vice presi-
dent of the Beth Yehudah P.T.A.
-20010 JamesCovzensDrive
MISS JULIE PERLMUTTER
Other members of the committee
Detroit 35, Michigan
Mr. and Mrs. Louis Perlmutter are Mesdames Joseph Gittleinan,
a/ft/pate Oca./eitita.„
of Toledo announce the engage- Hillel L. Abrams and Bernard Sin-
gal. The affair is open to the pub-
ment of their daughter Julie to lic.
Phone: 342-5666
Richard 0. Lazar, son of Mr. and
Mrs. Nicholas M. Lazar of Santa
,4■
Clara Dr.
Miss Perlmutter was graduated
from the University of Michigan's
school of design. Mr. Lazar is
a graduate of Wayne State Uni-
versity, where he was a member
of Gamma Kappa Chi Fraternity,
We carry the largest selection of
and received his master's degree
from the University of Detroit.
prime and choice meats and poultry.
The couple is planning an April
wedding.
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