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Rhoda Wain Becomes
Mrs. Stephen Paull
A Basic Recipe for Gefillte Fish
By Mildred Grosberg Bellin
(Copyright, 1965, JTA, Inc.)
MRS. STEPHEN PAULL
Rhoda Sue Wain became the
bride of Stephen Markow Paull in
an evening ceremony Sunday at
Temple Israel. Rabbis M. Robert
Syme and Leon Fram officiated,
and Cantor Harold Orbach was
soloist.
Parents of the couple are Mr.
and Mrs. Joseph Louis Wain of W.
Outer Dr. and Mr. and Mrs. Ben
Paull of Martha Washington Ave.,
Southfield.
The bride wore a sleeveless
Empire-bodice gown of silk peau
de soie with a matching floor-
length, bateau-sleeve coat with
a chapel train appliqued in
beads and braid. Her cap • of
peau de soie held a shoulder-
length veil of silk illusion.
Maid of honor was Norinne
Paull, sister of the bridegroom.
Renee Weingarden, Janet Klay-
man, Amy Fleischer and Mrs.
Sheldon Larky were bridesmaids.
Frederick Miller was best man,
and ushers were Dr. Jerry Morof,
Michael Wilenkin, Arthur Langer,
Howard Bennett, David Weiss and
Charles Morof, junior usher.
After a Mexican honeymoon, the
couple will live on Greenfield Rd.,
Royal Oak.
THE DETROIT JEWISH NEWS
30—Friday, December 17, 1965
Max Schrut
For Good Photographs
and Prompt Service
Call Me at
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UN 4-6845
Whenever I print a recipe for
Gefillte Fish, the loud chorus of
"That's not like my mother made
it" almost drowns out the few
small "That's just like my
mother's." This is not surprising,
because there are almost as many
variations in Gefillte Fish recipes
as there are mothers who have
made it. In addition to the familiar
balls which may be light or dark,
firm or soft, delicately seasoned or
sweet or peppery, we find fried
cakes and baked loaves. There is
also a true "filled fish" in which
the entire skin is stuffed with the
chopped, seasoned flesh, then
baked and served with an egg
sauce. In many homes a thick slice
of fish is cut, then a portion of the
flesh removed from the part near
the backbone. This flesh is chopped,
seasoned, then replaced, after
which the entire slice is simmered.
Some cooks use only one specie of
fish, most prefer a mixture of two
or three different kinds. Carp,
which is a must for some cooks, is
considered by others too coarse for
this holiday delicacy. The com-
pleted Gefillte Fish may be brought
to the table hot or cold, and the
broth served as a soup or jellied to
accompany the fish as an aspic.
In Israeli cooking Gefillte Fish
is listed as a favorite of the Jews
of Eastern Europe, who have en-
joyed it on the Sabbath and during
the festivals since the Middle Ages.
Oriental Jews learned of it only
after they came to Israel, and still
prefer their own fried fish cakes
seasoned with cumin or curry.
German-Jewish families, both in
Israel and here, also consider Ge-
fillte Fish foreign to their own
tradition.
And now, from among the many,
here is one method of preparing
Gefillte Fish. This is a good basic
recipe, since it may be varied as
suggested.
A BASIC RECIPE FOR
GEFILLTE FISH
1;', pounds pike
IX, pounds whitefish
3 medium onions, peeled
2 eggs
3% cup cold water
2 teaspoons salt
3 unpeeled, medium onions, sliced
2 carrots, scraped and sliced
2 stalks celery, diced
3 sprigs parsley
Boiling water
Have the fish cut into 2-inch slices.
Without tearing the skin, carefully
scrape all the flesh away from it,
working from the cut edge to the
backbone, then along the bone. Care-
fully remove the backbone and any
small banes from the flesh. Save the
heads, bones, and skin. Chop the flesh
and peeled onions fine, or put through
the fine blade of a food grinder. Add
the eggs, the cold water and 1 teaspoon
of the salt. Mix thoroughly. Wet the
hands, and shape the fish into balls
containing about 12 cup of the mixture
in each. Wrap a piece of skin around
each bail. In a large saucepan place
the reserved bones and heads, the un-
peeled onions, the carrots, celery, and
parsley. Place the fishballs on this.
Slowly, so as not to disturb the fish,
pour in enough boiling water to cover.
Add the remaining salt. Bring to a boil,
then lower the heat, and simmer,
covered for 2 hours. Do not stir. From
time to time shake the saucepan gent-
ly to prevent sticking. When the flah
is cooked, remove it carefully to a
bawl. The gravy may be strained over
the fish or strained into a separate
container. Serve either hot, with the
gravy as a soup; or chilled with the
jellied gravy accompaning the fish as
an aspic. Beet-flavored or white pre-
pared horseradish are traditionally
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served with Gefilte Fish. This amount
serves 5 as a main dish, or smaller
portions may be served as an ap-
petizer. The fish is light and bland.
For a darker spicier Gefillte Fish,
substitute 1.2 pound of carp for 114
pound of each of the pike and white-
fish. Add black pepper to taste, about
1/4 teaspoon to the fish mixture and
1/2 teaspoon to the boiling water. If
you wish, you may also add sugar,
from 1 teaspoon to 1 tablespoon, to
taste, to the fish mixture, and an equal
amount to the liquid.
For whole, stuffed pieces, use had-
dock or buffalo cut into 3-inch slices.
Make an incision on each side of the
backbone and carefully remove the
flesh between the bone and the skin.
Chop and season as above. Fill the
holes made in each piece with the
chopped mixture, and continue to cook
as for the basic gefillte fish.
A large grated carrot and 12 cup
of fine white bread crumbs moistened
with ',t cup of cold water may be used
in place of the 1 2 cup of water in the
basic recipe. This will give an addi-
tional portion, and the fish balls will
be somewhat firmer.
Coh en-Kass Vows
Exchanged in Toledo
New York Singer-Actress
to Join Party Scheduled
by Criterion Club
An estimated 1,375,000 American
preschoolers, children under six
years of age, are birth defect
victims.
The Criterion Club will hold its
SAM ROSENBLAT
annual Hanukah Party 9 p.m. Dec.
25 at Knights of Pythias Hall.
Master of Ceremonies
_
And His
Sally Sidran, chairman of the
Dance and Entertainment
club's committee on public pro-
Band
grams, said dancing, social mixers,
Party Arrangement Specialist
favors, "ice-breaker" games and
UN 4.0237
KE 8-1291
traditional refreshments are plan-
ned.
The floor show
Custom Picture Framing
will be headed
by 16 - year - old
singer Barry Ulr-
ych and, from
New York, the
Art Classes
musical comedy
18090 WYOMING at Curtis
actress and sing-
Conveniently Located
er Mary Burtin,
UN 3-1031
who at 21 has
. appeared from
Miss Burtin Northland Play-
house to Broadway in "Annie Get
Your Gun," "Peter Pan," "South
Pacific," "The Sound of Music"
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OPEN EVES. TO 9 P.M. THRU DEC. 23rd
MRS. SHELDON COHEN
Joanne Lee Kass, daughter of
Dr. and Mrs. I. H. Kass of Toledo,
was married to Sheldon Ervin
Cohen Sunday at the Collingwood
Avenue Temple, Toledo. The bride-
groom is the son of Mrs. Al Cohen
of Whitcomb Ave. and the late
Mr. Al Cohen. A dinner, following
the reception, was held at the
Victorian Terrace, Hilcrest Hotel.
Members of the wedding party
were Mrs. Lawrence Kass of Bos-
ton; Ellen Kass, Mrs. Louis San-
ders, Mrs. Harvey Weinman and
Barbara Kass, all of Toledo; and
Mrs. Sandy Yosowitz of Cleveland.
Best man was Joseph Berlinberg
of Detroit. Other ushers included
Michael Roth, Stephen Dvorin,
Martin Lipson and Samuel Ber-
linberg, all of Detroit, and Law-
rence Kass of Boston.
After a honeymoon in Jamaica
and the British West Indies, the
couple will make their home in
Boston, until June, where Mr. Co-
hen is on a special studies pro-
gram at Harvard Medical School.
Temple Emanu-El
Sponsors Premiere
of 'Agony, Ecstasy'
The. world premiere perform-
ance of "The Agony and the
Ecstasy" will be presented 9 p.m.
Thursday at the Music Hall. •
Starring Charlton Heston and
Rex Harrison, the film is based
on Irving Stone's best seller on the
life of Michelangelo, which sold
over 11,000,000 copies.
All tickets have been purchased
by Temple Emanu-El for the open-
ing benefit showing. Tickets are
available at Union Tire, 3140 Grand
River, which is offering a free
gift, from Dunlop Tire. Phone
321-1010.
Tickets also can be obtained
from Lois Goode, EL 7-1232, or
Ann Squires, WO 1-3788.
Irving Auslander Heads
Tam O'Shanter Club
The board of directors of Tam
O'Shanter Country Club, Orchard
Lake, announces its newly elected
officers for 1906 are president,
Irving Auslander; executive vice
president, Max Tauber; vice presi-
dent, Oscar Braun; secretary, Allan
E. Stein; and treasurer, Alvin
Shapiro.
ORCHESTRA
CALL: LI 7-0896 or LI 5-2737
We Make Our Own Glasses
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AMPLE PARKING
:
KOSHER KILLED, FRESH DAILY
SPRING PULLETS
FRESH WHITEFISH
35'
Lb 594
Lb.
.
i
BEST 15 KOSHER Breakfast Beef . • . 6-oz.
Pkg. 43c .1
GOODMAN'S PURE EGG NOODLES
1 : ;7: 25c
1-lb. $ 1
r
MOTHER
• •ai Pkgs.=
•
CARMEL KOSHER GELATIN
3;i7... 25C
89c
IMRS. ADLERS Ze,,t GEFILTE FISH . .
I - CHICAGO KOSHER Salami or Bologna .. Lb. 79c
LARGE SELECTION OF FINE IMPORTED
AND DOMESTIC WINES AND CHAMPAGNES
Above Specials Good Dec. 17 Huy Dec. 23
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