[. . . . . . .,_ 0 •• ■ • Ili° WNW 0 •I•1= 41 ■ 11MMINIONED.11 OWN. 4 • ■ =1.0.1111114141=1•0 • ■ •41.11 ■ ••411111=1, 0 OINNI• I /11•IVO 0.1•1 ■ 041•1•• 0•11 ■ ■1■11 OINIVO •••••• 0 .11. ■ 11.11111. 0 •IIIIIM 41. ■ I , ANIIM , I •• ■ IV 41,11■10•011M-11■ 4 , ■ .1, • 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) 21780 W. 11 MILE, SOUTHFIELD CORNER LAHSER WE DELIVER • EL 6-5110-1 John Katz, Irving Zaks, Sid Mirves, Proprietors WE SELL NATIONALLY ADVERTISED PRODUCTS YOU KNOW YOU CAN TRUST! EXTRA SUPER SPECIAL! Chicago Brand e nIVZ SALAMI or BOLOGNA c Long or Short lb. 83 KOSHER DILL PICKLES Qt. Ja r C T - a r gn! 79c Fancy Albacore White Meat TUNA 3 For Your Coffee Reg. 29c 3-oz. 1 9` Jar 5 Imported SMOKED KIPPERS MARGARINE 37 c Salted 1 lb Pkg. lb. 1-lb. 1-oz. 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