▪
Hebrew Cultural Society
Plans Election Meeting
Kvutzah Ivrit, Hebrew Cultural
Society, will hold its annual elec-
tion meeting 8:30 p.m. Saturday at
the Jewish Center. Joseph Katz will
preside.
Asher Tarmon, Israeli educator
here to help expand the Jewish
Center's Hebrew and Israeli cul-
tural program, will speak on "Chi-
dushay Lashon" (Expansion of the
Hebrew Language).
Reports will be presented by
Moshe Noble, Michael Michlin, Irv-
ing Palman, Norman Ruttenberg
Mrs. Naomi Floch, Morris Plofkin,
Bernard Isaacs and J. M. Mathis.
FOR EVERY OCCASION
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Jewish Meals
From My Mother's Notebook
A few years ago my mother de-
cided that she had no further use
for one of her treasures, and cere-
moniously presented it to me. The
treasure was a loose-leaf notebook
with a hard, black cover, and in
the notemook my mother had writ-
ten or pasted all the recipes for
cakes, coffee cakes, and cookies
she had collected since her mar-
riage. Mother has a talent, amount-
ing almost to genius, for having
other women want to share their
cooking secrets with her, so a large
number of the recipes were the
specialties of friends and relatives,
and each of these was carefully
marked with the name of the
donor. I like to leaf through the
notebook often, as for me it is not
only a source of fine recipes, but a
"remembrance of things past."
For today's recipes I have select-
ed from the notebook two very old
fruited loaf cakes, in part because
they bring back such happy mem-
ories of delightful parties and
after-school and before-bed snacks,
but more important, because they
are also very good and somewhat
out of the ordinary. In the origi-
nal recipes butter was specified as
the shortening to be used. How-
ever, the excellent margarines now
available will produce equally good
results. To obtain the necessary
firm texture, be sure to use all-pur-
pose flour. The surface will crack
as the cakes bake. The fruits in
the batters give desired moistness.
"IN WHITE AMERICA," the
dramatized documentary appearing
8:30 p.m., Monday, Nov. 1, in the
University of Detroit Memorial
Building Auditorium, is the third
attraction in the current U. of D.
Town' and Gown Celebrity Series.
"In White America" is a highly
charged drama which traces the
Negro experience from slavery to
the present through speeches and
recollections presented exactly as
they were originally spoken or
written. The resulting chronicle
is both moving and convincing.
By MILDRED GROSBERG BELLIN
(Copyright, 1965, Jewish Telegraphic
Agency, Inc.)
figs frequently in be topped with whipped cream, or it
nay be frosted with any desired icing.
rarely as part of Coconut
icing is particularly good.
We find dried
the fillings but
the batter of a cake. This is a pity,
as figs are as delicious in baked
products as the more familiar
dates. In the Fig-Marble Loaf, the
figs are part of the darker batter.
The completed loaf resembles the
high baking-powder coffee cakes,
and like them is particularly good
served with a beverage. Several of
my young friends think the cake is
at its best when lightly toasted,
spread with butter, and eaten warm
with milk at bed-time.
FRUITED CHOCOLATE LOAF
2 cups sifted all-purpose flour
1 teaspoon salt
2 teaspoons double-acting baking
powder (rounded)
'2 teaspoon baking soda
1/2 cup soft butter or margarine
cups firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
I/3 cup mashed ripe banana (1 medium)
2 squares (ounces) bitter chocolate
cup sour milk
1 /2 cup seedless raisin
Sift together the flour, salt, baking
powder, and baking soda, and reserve.
In a large mixing bowl cream the butter
Dr margarine. Add the brown sugar and
beat until fluffy. Beat in the eggs and
Peat until very light and fluffy. Stir in
the vanilla, banana, and chocolate.
Alternately add the flour mixture and
the milk, about a third at a time. Stir
mly until blended. Stir in the raisins.
3enerously grease and flour a 9-inch
tube pan, or line a 10x6x4-inch loaf pan
with waxed paper. Pour in the batter
and bake at 350°F. about 1 hour and
15 minutes, or until a cake tester in-
serted in the center comes out dry .
Invert on a rack, remove the pan, and
the paper if used, then cool completely.
The cake may be served plain, it may
FIG-MARBLE LOAF
11/2 cups finely cut, dried Calimyrna
figs (1 12-oz. package)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon light molasses
3/4 cup soft butter or margarine
11/2 cups sugar
3 eggs
1 teaspoon vanilla extract
23/4 cups sifted all-purpose flour
3 teaspoons double-acting baking
powder
1/2 teaspoon salt
1 cup milk
Remove the hard stem end of the
figs and cut the fruit into very small
pieces. Stir in the cinnamon, nutmeg,
and molasses, and set aside. In a large
nixing bowl cream the butter or mar-
garine and the sugar. Add the eggs,
Dne at a time. and beat until light and
luffy. Stir in the vanilla. Sift together
the flour, baking powder, and salt, and
add to the batter alternately with the
milk. Stir only enough to blend. Remove
about one-third of the batter, and blend
the fig mixture thoroughly into the
einaining two-thirds. Grease a 9 or 10-
inch tube pan and coat it with flour.
Place alternate spoonfuls of the reserved
light batter and the fig batter in the
pan. Bake at 350°F. from l4 to 11/2
Oours, until a cake tester inserted in
the center comes out 'dry, and the top
is a deep brown. Remove from the oven,
let stand 10 minutes. then remove from
the pan and cool thoroughly on a rack.
This cake makes a very high 9-inch or
a more shallow 10-inch loaf. No frosting
is needed.
T H. Grant
INCORPORATED
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estoget
T
iratJewels
20010 (James CouzensDrive
Detroit 35, Michigan
ALFRED MACKLER of Bloom-
field, N. J., has been appointed as
the first business manager of the
Union of American Hebrew Con-
gregations.
pate oef,f,Aticag.,
Phone:342-5666
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