Rigsby Shoe Service
Hillel Day School has added to
its curriculum a course in sex edu-
cation for grades five to nine. Rab-
bi Simon Murciano, headmaster
said the program, which has been
compiled and is being taught by
Mrs. Sheldon Simon, includes the
study of growth and development,
hygiene and family living.
In the junior high grades, addi-
tional units are taught, such as
responsible social behavior, the
hazards of smoking, narcotics and
the indiscriminate use of alcohol
and drugs. The objectives of this
course are to build wholesome at-
titudes toward sex and to develop
good human relations among child-
ren, said Rabbi Murciano. "It is
especially important in the Jewish
in shoe repair.
No job too big!
day school, where the child re-
ceives his complete education—se-
cular and religious — that he he
taught all that he needs to know
about life," he said.
Films, film strips, records and
• Ffros Drug Company
• The Boofery
• Bob's Hair Fashions
• Rigsby Shoe Service
• Alas Bother. Shop
• Room At The Bottom
UNDER THE BRIGHT ORANGE ROOF at GREENFIELD and 10 MILE ROADS
Extra Super Special!
Solid packed in brine
Kosher - Parve
MRS. ALLEN BROWN
Merrillwood Bldg. Mall
251 Merrill, cor. Woodward
7 7 c
Right to Limit
New — White Star
Imitation Bacon Bits
3 1, J4.-orz.
(with So plastic cups)
Imported from Israel
By Ruth Sirkis
(Copyright 1969, JTA, Inc.)
Sliced or Halves
6 Portion$1 °0
FROZEN FOOD SPECIALS
Pri tnot n
2 T-a-g 49'
12-oz. 19 C
or Rogers Royal
...z. 3 3'
IN A BASKET
59 3 FOR 29`
• Produce Specials Good Friday, Saturday, Sunday
FOR YOUR SPECIAL PARTIES OR OTHER EVENTS . . . TRY OUR
KOSHER BAR-B-Q CHICKEN
STRICTLY KOSHER TRAY SERVICE
You'll Also Be Delighted With
Our Very, Very Best Delicious
For Free °Del
3 FOR 29`
U.S. No. 1 Genuine
FRESH FISH DEPARTMENT
The finest and largest selection in the area. We clean,
bone, skin and grind all fish free of chorga.
special service call
Winter is the best time of the
year for tcholent, the classic Jew-
ish masterpiece. It is traditionally
eaten on Sabbath, when people are
relaxed and eat leisurely, enjoying
every bite of it. On the Sabbath
one can also catch a good nap fol-
lowing the best meal of the week.
The Tcholent is composed of
beans, potatoes, barley and meat.
It is very easy to assemble and
calls for a long baking time which
means you can prepare it well
ahead, and forget about it till serv-
ing. Originally it was put in the
oven Friday afternoon and was
beautifully browned with wonder-
ful aromas when brought to the
Sabbath's table for the second
2 pounds meat (pot roast type, with
Pa cups beans (pre soak them the
night before using)
rs cup oil
2 Lip. salt
la cup barley
1.5 tsp. pepper
I tsp. paprika
3 pounds potatoes
Barbara Hornung, daughter of
Mr. and Mrs. Samuel Hornung of
Addison Dr., Southfield, recently
became the bride of Allen Stephen
Brown, son of Mr. and Mrs. James
Brown of Burgess Ave.
The bride's gown of antique lace
and peau de soie featured an Em-
pire waist, long sleeves and bead-
ing around the waist and neck.
The attached train was appliqued
with lace flowers and beads. She
carried a bouquet of roses sur-
rounding an orchid.
Roberta Brown served her
sister as maid of honor, and
bridesmaids included Toby Ilor-
nung, sister of the bride, Helen
Cooper and Diane Eskow.
Sheldon Eskow served as best
man, and ushers were Chuck
Cooper, Bruce Boxman, Joe Hor-
nung and Rick Hornung.
After a honeymoon in Miami
Beach, the couple will reside in
• Pickwkk Shop
It takes your enemy and your
friend, working together, to hurt
you to the heart, the one to slander
you and the other to get the news
to you.—Mark Twain.
• Bud Rollins Shoes
Rfirlifira Horny ng Wife
pamphlets have been obtained
from many sources, such as
• Fabulous-Star Bakery
schools, health departments and
and these materials have been
reviewed and approved at par-
' ents meetings.
Mrs. Simon holds a bachelors
degree from Wayne State Univer-
sity and a masters degree in au-
dio-visual education from Univer-
sity of Michigan.
• Dubb's Country Kitchen
THE DETROIT JEWISH NEWS
Friday, December 19, 1969-25
Hillel Introduces Sex Education
I. Use a big, heavy, well covered pot.
Brown the meat nicely in the pot
with some oil.
2. Chop the onions and brown them in
the remaining oil. Don't let them
turn too dark.
3. Use medium sire potatoes. If you
have big ones, cut them in half. See to
it that all potatoes, or potato pieces,
arc in the same size.
4. In the pot—put the bones be'sides the
meat. Add the beans (it is better to
pre-soak them overnight in water),
the barley, and potatoes. arranging
them nicely around the meat and
bones. Sprinkle the seasoning and
add the fried chopped onions.
5. Cover all the Ingredients with water.
Bring to a boil on the stove and then
cover tightly and put into the oven.
If you plan to leave the Tcholent
baking overnight iwhich will bring
the best result)—set your oven on
250• Check occasionally, and add wa-
ter. if needed. It is ready when it is
brown, still maist and juicy, but not
too watery. (For quicker cooking—
set on 350, for 4-5 hours).
6. Serve as a whole meal. Try it also as
a main dish of a hot buffet for en-
Old friendships are like meats
served up repeatedly, cold, com-
fortless, and distasteful. The stom-
ach turns against them.—William