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J ewish Meals

By ROSALIND S. ZUNSER

THE DETROIT JEWISH NEWS
Friday, September 30, 1966-21

T H. Grant

(Copyright, 1966, JTA, Inc.)

Sukkot, known also as the Feast said, to produce a male child —
of the Tabernacles, comes on the a kaddish. This old-wives tales
15th day of the month of Tishri, produced a keen competition
four days after Yom Kippur. Fam- among the young married daugh-
ily meals are taken in the Sukka, ters and daughters-in-law for the
a booth especially built outdoors. first surreptitious bite into that
I recall that my father would nail . potent stern.
the first uprights after sundown
Sukkot Menu
Challah with Raisins
at the close of Yom Kippur, and Chopped Herring Kichel
complete *'it during the next sev-
Chicken Soup with Mandlen
Roast Turkey wtili Stuffing
eral days. The girls of the house-
Cranberry Sauce
hold would then decorate the booth Peas and Onions (small white ones)
Carrot and Sweet Potato Tzirnmes
with hanging fruit from the roof
Mixed Salad with French Dressing
while the boys would scout nearby Apple
Tea and Lemon
Strudel
:orests for branches of evergreens
Roast Turkey with Stuffing
Wine
to be used as a roof. Father would
There are two methods of roasting
admonish us to place the boughs turkey.
One, the high temperature
so that the moon and stars over- method results in a turkey with a
crisp browned skin and juicy meat but
head would shine through, at the requires
frequent basting. The oven is
same time he would admonish us preheated to 425 degrees. Cook or roast
15
minutes
on one side, turned, then
"Zei a Mench vest du essen in roasted 15 minutes
olk the other side.
Succah," (Be a man and you will Reduce the temperature to 375 degrees
eat in the Sukka), thus putting and continue roasting the turkey, bast-
ing and turning from side to side. If
us on our good behavior. This like- the fat tends to burn add a few table-
spoons
of water to the pan. Roast the
wise applied to the girls for eat-
turkey 15 to 20 minutes a pound if
ing in the outdoor Sukkah, in the unstuffed;
20 to 25 minutes a pound
cool of late September or early if stuffed. Place the turkey on its
back for the last 15 minutes of roast-
October evening, had special charm ing time. Pierce thigh to test for
and it lasted all of seven days of doneness. If the juice that runs out is
clear with no tinge of pink the turkey
feasting, chanting, praying and is
done.
singing with two extra days of
Always roast a turkey weighing 18 to
25 pounds by the low temperature
Shemini Atzeret and Simhat Tora. method,
preheating oven to 325 de-
One of the oldest ceremonies ob- grees, place the turkey, breast side up
on
a
rack
an open roasting pan.
served on Sukkot is the blessing Roast at a in
constant temperature. Do
one recites over the "Lulav" which not add water and baste once or twice
is a kind of bouquet made with a with fat or dripping from the pan.
you roast by the high tempera.
strand of palm and the branches Whether
ture method or the low, always salt
of willow and myrtle held in one and pepper the turkey well and let it
stand overnight. Also salt the inside
hand, and the fragrant "Ethrog" of
the turkey. Before roasting smear
(a kind of Palestinean citrus) in liberally with fat. Stuff just before
roasting.
Whether you stuff turkey or
the other. The stem or pit of the not always
put either some prunes or
"Ethrog" was believed to harbor an apple cut up inside. It gives the
a better flavor. When roasting
a secret ingredient which was a turkey
a large turkey (18 to 25 pounds) cover
cure for childlessness or, some with cheese cloth immersed in melted

fat. Remove the cheesecloth the last
half hour of roasting to brown. The
low temperature method produces a
turkey with less crisp skin, juicy meat
but has a more steamed than roasted
flavor. If unstuffed figure 13 to 15
minutes a pound. If stuffed, a 10 to
12 pound bird takes from 41/2 to 5
hours; an 18 to 20 pound bird from 61/2
to 71/2 hours. Test for doneness is to
press a paper against the fleshly part
of the drumstick. It should feel soft.
Stuffing for Turkey
FOR A 12-POUND BIRD: Boil 1 pound
of prunes in 1 cup of water ten minu-
tes, drain and pit add 1 cup dry bread
crumbs and 2 tablespoons lemon juice
and 1 tablespoon of sugar. Sew or
fasten skewers. May substitute apricots
for prunes or combine both. May com-
bine prunes, chestnuts and breadcrumbs,
may add celery (2 stalks) cut fine. Add
salt and pepper to taste. Another good
stuffing is bread (white) soaked in
water, well squeezed out, the chopped
cooked giblets add to this with one
onion sauteed in fat until transparent,
salt, papper to taste, two stalks of
celery cut up and two tablespoons chop-
ped parsley and two eggs well beaten.
For chestnuts in stuffing, boil a few
minutes, drain and remove shells and
skins, boil again until tender and chop
not too fine.

INCORPORATED
-
•

Criterion Club Invites
Public to Open House

The Criterion Club, organization
for single adults, will hold open
house Wednesday starting
8 p.m. at the Metropolitan
Federal Savings meeting hall,
Southfield Rd. at 14 Mile, Birming-
ham.
The public is invited at no
charge.
"Operation Match," a computer-
operated program designed to
bring together persons of com-
patible traits and disposition, will
highlight the evening's program.
There also will be a speaker on
life insurance and a film on air
defense through radar.

rtistry L I T

in lirtee cleweis

agee--
4;w4-

-20010 JamesCouzensDrive
, Detroit 35, Michigan

y

Phon e: 342-5666

HARVARD ROW

KOSHER MEATS & POULTRY, Inc.

AJCongress Women
to Hear Rev. Boyd

Featuring a fine selection of prime and choice Kosher Meats,
fresh, eviscerated poultry and a complete selection of Kosher
frozen poultry.

Try Our Famous Minute Steaks, Harvard Roast and
Other Fine Cuts. Satisfaction Guaranteed!

Mrs. Aaron Shifmon, president
of the Detroit Women's Division,
American Jewish Congress, an-
nounced the Rev. Malcolm Boyd,
"The Espresso Priest," will ad-
dress a luncheon meeting 12:30
p.m. Oct. 12 at Raleigh House.
Rabbi Leon Fram will introduce
Rev. Boyd, who will speak on "The
Hungry i and I." The meeting
is open to the public.
For information and reserva-
tions, call the AJCongress, WO
5-3319.

PLEASE SHOP EARLY!

We will be closed Thursday, Friday and Saturday, Oct. 6, 7 and 8.
(Simhat Tora)

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