Gay Mirbach Engaged
to Frederic Keywell
Jetvish Meals
MISS GAY MIRBACH
Mr. and Mrs. Leon Mirbach,
1195 Forest Lane, Birmingham. an-
nounce the engagement of their
daughter Gay Lee to Frederic I.
Keywell, son of Mr. and Mrs. Da-
vid B. Keywell, 19944 Roslyn.
The bride-elect attended Mich-
igan State University. Mr. Keywell
graduated from the University of
Michigan and Harvard Law School.
An October wedding is planned.
Israel's Wheat Crop
Israel's wheat Harvest this year
totaled 150,000 tons, enough to
cover half of the country's require-
ments for the year. Last year, 110,-
000 tons were harvested.
Meringue Desserts
Light as air, and delicately crisp,
the baked meringue is one of the
most impressive ; versatile, and at
the same time easy to make of all
pastries. Once a few important de-
tails are learned, the home cook
can serve a variety of cakes,
cookies, tortes, and desserts to
equal those of the most famous
chefs. Egg whites, sugar and air
are the chief ingredients of all of
them. For different uses meringues
are prepared with slight variations
in the proportion of sugar to egg.
white, and in the method of beat-
ing. Vanilla may be used for flavor.
Sometimes cream of tartar is add-
ed to stabilize the egg white. Vine-
gar or lemon juice, or a little of
both are added to keep the merin-
gue white and creamy. Super-fine
granulated sugar, the type recom-
mended for use with fruits and
cereals, should be used, as it dis-
solves completely more quickly
than regular granulated sugar.
Because the egg whites must
contain absolutely no trace of
yolk, it is suggested that the eggs
be separated one at a time. If a
drop of yolk should get into the
whites, remove it with a small
piece of the egg shell. Separate
the yolks and whites as soon as
the eggs are removed from the re-
frigerator, but for greater volume,
let them stand until they reach
room temperature before begin-
ning to beat.
And now, let's begin with a plain
By MILDRED
Audio-Visual Hebrew
GROSBERG BELLIN
(Copyright, 1965, Jewish Telegraphic
HAIFA—An audio-visual meth-
Agency, Inc.)
od for teaching Hebrew to begin-
CHOCOLATE WALNU1 ANGEL PIE
meringue which can be used as a
ners, the first of its kind in the
3 egg whites
base for a Schaum Torte, merin-
3 /4 teaspoon salt
world, has been developed by Jud-
gue shells, or an Angel Pie. Then
IA teaspoon cream of tartar
11/2 teaspoons vanilla extract
ith Cais and Paul Enoch of the de-
we can try a superb dessert, a
% cup sifted super-fine sugar
Chocolate Walnut Angel Pie which
partment of general studies at the
IA cup finely ground walnuts,
firmly packed
invariably brings forth raves and
Technion — Israel Institute of
3 A} cup semi-sweet chocolate pieces
a request for the recipe.
i/4 cup hot water
Technology.
1
cup
whipping
(heavy)
cream
BASIC MERINGUE FOR SCHAUM
TORTE, ANGEL PIE, AND SHELLS
Beat the egg whites, 1,43 teaspoon of
6 egg whites
the salt, the cream of tartar, and
THE DETROIT JEWISH NEWS
1 teaspoon cream of tartar
teaspoon of the vanilla until peaks just
2 cups super-fine granulated sugar
begin to form. A tablespoon at a time,
Friday, August 6, 1965-21
1 ,18 teaspoon salt
beat in the sugar, and continue to beat
2 tablespoons vinegar or lemon juice until the meringue is stiff and the
1 teaspoon vanilla (optional)
sugar completely dissolved. Fold in the
Combine the egg whites and cream nuts. Spread in a greased 9-inch pie
pan.
Have the meringue about inch
of tartar in a large mixing bowl. Beat
until the mixture becomes foamy- thick on the bottom and build up the
sides
about u, inch above the surface
white and doubles in volume. If an
electric beater is used. beat at me- of the pan. Bake at 275' F. for 1 hour.
INCORPORATED
dium speed. When the whites are dou- Remove from the oven and cool com-
bled in volume, increase the speed pletely. In the top of a double boiler.
slightly, and gradually begin to beat over hot water, stir the chocolate
4:374- •.
in the sugar. about 2 tablespoons at pieces, water, and remaining salt until
a time. After all the sugar is added, the chocolate is melted and completely
beat in the salt, and the vinegar or smooth. Remove from the heat and
lemon juice. If vanilla is desired for add the remaining vanilla. Cool. Whip
flavor, add it now, and select vinegar the cream until it \\•it hold in peaks.
in place of the lemon juice. Continue Fold into the chocolate until thorough-
beating until the sugar is completely ly blended. Pour into the shell. Refrig-
dissolved and stands in stiff peaks. erate at least 4 hours before serving.
The meringue should feel completely The pie may be kept in the refrigera-
smooth, not grainy at all. For special tor for 24 hours, or it may be frozen
desserts you can add a few drops of after the 4 hours of chilling. It is de-
food coloring during the last minute licious served frozen, or as soon as it
of beating, to tint the meringue a is thawed. Serves 8.
delicate pastel. Place a sheet of waxed
paper on a cookie tin. For Schaum
tortes or angel pies, spread the mer-
ingue in 2 9-inch circles with a gen-
20010 JamesCouzensDrive
MONTREAL (JTA)—The Jew-
erous amount of space between them.
Make a rim on each circle 1 inch high-
ish General Hospital of Montreal
Detroit
35, Michigan
er than the center part, and 1/, inch
wide. Bake at 275.F. for 1 hour, then reported that 40 per cent of the
turn off the heat, open the oven door,
12,748 patients admitted in 1964
compe44
and let the meringue remain in the
cooling oven for 30 minutes. For the were non-Jewish. The hospital
-7 /5vN
Phone342-5666
Meringue Shells, spread the batter on treated 12,398 patients in 1963.
the waxed paper in 12 equal circles
some distance apart. Bake at 275`F.
for 40 minutes. then remove from the
"FOR INCOMPARABLE DISTINCTION"
oven. Carefully invert both tortes, pie
bases, and shells on a large rack, re-
IN INVITATIONS AND ACCESSORIES
move the paper, and invert the circles
on plates. Cool thoroughly. These may
be frozen. At serving time, fill the
533-2857 or 533.2515
shells with ice cream, sweetened
MAX HOROWITZ
whipped cream. or sliced fruit.
B Grant
4■
rtistry
Ais-x4 7
111 'EntLels
Gentiles at Jewish Hospital
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