Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 19, 1965 - Image 14

Resource type:
The Detroit Jewish News, 1965-03-19

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

Try and Stop Me


PREOCCUPIED society matron was giving a dinner
,z8.. dance for two hundred guests at her Washington resi-
dence. One guest named Smith was introduced to her exactly
six times. When she asked
his name a seventh time,
he lost his temper corn-
pletely a n d shouted,
"Smith, you witch." "Ah,"
she beamed, "from the
Soviet legation, I pre-

* * *
Beatrice Lille tells about
two royal-looking carriages
that confronted each other
on a very narrow English
road. In one sat the Queen.
Her coachman had a brief
confab with his opposite
number and reported back,
"The blighter won't get out of the way. Says he's driving the
Duchess of Marlborough." "Hmpff," snorted the Queen, "What
does he think I am ? A load of cabbages?"
Wandering through an area replete with orchards, a vacationer
paused to watch a farmer spraying his apple trees to prevent
codling moth damage to the apples. The vacationer asked,
"How come you're so dead set against the poor codling moth?"
The farmer patiently explained, "I'm not REALLY against the
codling moth, but I sure AM for my apples!"

© 1965, by Bennett Cerf. Distributed by King Features Syndicate

Jewish Meals

By Mildred Grosberg Benin

(Copyright. 1965, JTA, Inc.)

Isn't it wonderful that we are all
so different? It would be a dull
world indeed if all of us were
identical in our tastes and liked to
do things in exactly the same way.
If we all had a similar approach
to cooking our menus would be
always and everywhere the same.
But because some of us like to
prepare meals as quickly and
easily as possible we have invented
all sorts of recipes for quick and
easy dishes, and because some of
us like nothing more than to spend
an entire day preparing epicurean
foods with infinite care, we have
very el a b or a t e time-consuming
recipes, too.
There are times when many of
us become both kinds of cook.
When we are very busy we wel-
come recipes for those dishes
which are made in minutes but
taste delicious and look elaborate,
even though we may usually enjoy
spending hours in co o k i n g. To
please those of us in the "quick
and easy" group, and the rest of
us at those times when we want
speed and ease of preparation
without sacrificing goodness, there
is a particularly delicious recipe
called "Easy Gourmet Chicken."
It tastes heavenly, and with its
fine glaze looks quite elaborate,
yet is prepared with a minimum
of effort. There is no taste of curry
in the completed sauce, just a
subtle blend of flavors. A rare
treat for every season is this ex-
cellent dish!
Our second recipe, "Chicken,
Garden of Eden," takes just a bit
more effort to prepare, although
it too is quickly and easily made.
Its special merit lies in its brand
new taste. We call it "Garden of
Eden" for two reasons. First, it is
delicious enough to make us feel
that we have been permitted to
return to the original paradise on
earth. Second, it is flavored with
apple juice, and the apple and
Eden, for better or for worse, are
linked together. Canned apple
juice is a delicious and inexpensive
beverage, yet we use it for cooking
purposes all too rarely. In recipes
such as this, we can see what a
delightful, rich, and tangy flavor
it adds to the delicious, sweet-
sour taste of the gravy.

1 cut-up frying chicken
teaspoon salt
1 tablespoon vegetable oil
1 /3 cup orange marmalade
1 /4 cup currant jelly
3/4 teaspoon curry powder
cup water
Sprinkle the chicken evenly with the
salt, then brush with the oil. Place the
pieces, skin side up, and just a little

1 h

14—Friday, March 19, 1965

distance apart, on a well-oiled shallow
baking dish. Bake at 325 degs. F. for
30 minutes. Meanwhile, in a small
saucepan combine the marmalade, cur-
rant jelly, curry powder, and water.
Bring to a boil, and simmer until the
jelly melts and blends with the other
ingredients. Remove from the heat.
When the chicken is ready pour the
sauce evenly over the surface and con-
tinue baking about 30 minutes longer,
until the chicken is tender. Baste once
with the sauce during this time. The
extra sauce in the pan may be served
over rice, or mashed sweet or white
potatoes. This amount serves 2 to 4.
1 cut-up frying chicken
2 tablespoons vegetable oil
1 4-oz. can sliced mushrooms
3/4 CUD canned apple juice
1 tablespoon lemon juice
1 /2 cup canned tomatoes
1 teaspoon sugar
2 tablespoons minced parsley
3 cups hot. cooked rice
Dry the pieces of chicken. Place the
oil in a large skillet over medium heat.
When it is hot, add the - pieces of
chicken and brown them lightly on all
sides. Slice the scallions into pieces
1 /4-inch wide, and add. Add all remain-
ing ingredients except the rice. Brine
to a boil, then cover the pan. lower the
heat, and simmer until the chicken is
tender, about 35 minutes. Place the
chicken on a platter. Put the gravy and
rice in separate bowls to serve, or mix
them and serve in a single separate
bowl. If you prefer, you may thicken
the gravy by adding a paste made of 2
tablespoons flour mixed with 2 table-
spoons water. Cook and stir for 3 min-
utes. With the thickened gravy, omit
the rice, and substitute mashed potatoes
instead. This amount serves 3 to 4.

`Through Storms We Grow'

Review of Dr. Alexander Alan
Steinbach's book by WILLIAM R.
BLUMENTHAL, President, Fel-
lowship For Jewish Culture of Los
"Through Storms We Grow" is
a book of triple delights ! It is a
trio comprising 25 sermons, six
lectures and six essays, 37 brilli-
ant gems in the author's crowning
T h e sermons

for the holidays,
the Holy Days,
for Jewish Book
Month a n d for

Jewish Music
Month, to name a
few, are stirring,
provoking, u p -
lif tin g. In my
opinion, they are
the acme of the
art of sermoniz-
ing. Dr. Stein-
bach fulfills his
own ideal for he
treats his texts
"as a musician
handles notes, as
a painter deals
with colors, as a sculptor with
The lectures that stand out are
"The Eternal Book," "Heartbeats
Of Books," "By the Waters of
Manhattan" (a poetry review)
and "Discontent as a Key to
Worth." The written words of the
lectures spring to life and one
hears the poet-philosopher's mag-
netic voice.
To the reviewer, the best of the
trio are the essays with such
themes as "Exploring for God,"
"The Quest for the Permanent,"
and "Spiriculture and the New
M an."
It is difficult to write about Dr.
Steinbach without seeming exag-
geration. For one who has admired
his first eight books — including
treatises. poems, essays, medita-
tions and philosophical disserta-
tions — "Through Storms We
Grow" (book number nine) is a
veritable blend of the first eight
in heart, mind and spiritual po-

taught "The study of Torah is equal
in importance to all the other com-
mandments combined." Maimonides
paraphased it succinctly. "The ad-
vancement of learning is the high-
est commandment."

Fingering the pages of "Through
Storms We Grow" one is over

whelmed by the wide-ranging
scholarship of the author and by
the depth and height of the beams
of his searchlights.
Edgar Allan Poe in his snatched-
from-the-heavens poem "Israfel"
quotes from the Koran the descrip-
tion of Israfel as one whose
"heartstrings are a lute." That is
how I would like to describe my
rabbi and friend, Alexander Alan
Steinbach, the gifted poet, phil-
osopher, writer and orator, the
theologian whose "heartstrings
are a lute" and who strums, as
Poe sang, on "the trembling liv-
ing wire of those unusual strings."

Mishkan Israel Forms
Sunday Youth Club

A Sunday Youth Club is being
formed by Cong. Mishkan Israel
Nusach Hari, with the first gath-
ering scheduled for 12:15 p.m.
March 28.
All Jewish youth in the area are
invited. Indoor and outdoor games,
refreshments and prizes will be
regular features of the organiza-
Youth leader Allen Gould will
direct the group. He is a Monteith
College senior at Wayne State

Detroit Office
Equipment Inc.

Better Offices


Better Business

16921 LIVERNOIS at Six Mile


Thurs. to 8:30 p.m.-Sot. to 1 p.m.


LI 9-6161 338-4541


211 S. Saginaw, Pontiac, Mich.

.... ■ =1•11111.

The essays are all throbbing heart-
beats. If I had to choose, I would
say that the lecture "Heartbeats of
Books" is the most challenging. A
truism it is that the Man is his Book
and the Book is the Man. For some
thirty years I have known the man.
I witnessed the magic of his turning
an audience having the heterogenity
of pieces of coal in a bin, into a
wholesome whole by the sheer force
of his personality and his spiritual
spell. In the book. his written word
imparts this same charm, power, and
gripping effectiveness. It is the poet,
the philosopher, the God-intoxicated
Jew that works the miracle.

The sermons, essays, lectures
are replete with apt allusions, ap-
propriate anecdotes and historical
(Based on the ancient classic, "Safra" and philosophical dicta that stir
the mind and warm the heart. I
and dedicated to Brotherhood Week.)
miss an index to the book. I would
Akira and Ben-Azai, great
like to see when and where and
Renowned men of yore,
Set out the Scriptures to explore, how often the galaxy of poets,
Their noble teachings; and clearly prophets, scientists, scholars,
philosophers, historians referred
to and quoted in the book are
The tenet, precept or command
arrranged in alphabetical se-
Which harbors all that's lofty,
quence. What a treat that would

ThP Noblest Precept

"Love thy neighbor as thyself
Try to quote from the book? The
Is the noblest rule propounded",
entire book is quotable. Take this
Said the famous Rabbi Akiva;
almost at random from "The
"On it the best in man is founded." Eternal Book" (pp 166-167):

Opined Ben-Azai: "The following
Conveys a moral more divine,—
'This is the book, the tale of man,
That God created in His image'
(Gen. 5, 1)-
A record, not of race or clan,
Creed of color, nor of lineage."

From this discuss-ion we have
That Fatherhood of God forever
Must be linked with Brotherhood
Of Men. That one alone can never
Be sufficient, we discerned.

The Bible is, of course, a Jewish
creation; the product of a minuscule
people desert-born and desert-bred.
It grew out of the struggles. the
triumphs and defeats, the hopes and
frustrations and wrestlings, the
loyalties and apostasies of this little
people. The Hebrew canon of thirty-
nine books, compiled by Ezra the
Scribe some 2,400 years ago, is its
permanent diary. Heine referred to
it as "the portable fatherland of
the Jews." He might well have added
that it is also the spiritual father-
land of the whole human race. Not
only is it the rock from which Juda-
ism, Christianity and Islam were
hewn, but also the quarry from
which the ethics, the morality, the
culture and the social blueprint of
western civilization were sculptured.
Blossoming out of the deepest loam
of the Jewish spirit, it transcended
the frontiers in which it was cradled
and became the pulsebeat of man-
kind. the systole and diastole of hu-
manity's throbbing heart.

But when will this sublime ideal
Become a fact and change to real?
Or take from the "Heartbeats of
"It'll come to pass in the end of
Books" (p. 183):
days", (Mica 4, 1)
We Jews have been the most liter-
The prophets visioned its
ate group in history, not excepting
the Greeks with their rich cultural
heritage. Indeed, Judaism has trans-
But if we will it, through
lated religious education into an ar-
ticle of faith. In assessing the rela-
It's bound to come without delays. tive worth of the mitzvot our sages

Like to whip up Beef Stroganoff? It's a snap. Simmering
a gourmet sauce at a constantly controlled heat for a
long time is no problem anymore. Because modern Gas
ranges feature the "Burner-with-a-Brain." Remember,
too; Gas ranges are instant on, instant off. Go on—flaunt
your good taste . . . cook on a beautiful new built-ho.
Gas range.

Be in good taste • cook with Gas


Back to Top

© 2022 Regents of the University of Michigan