100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

April 09, 1971 - Image 39

Resource type:
Text
Publication:
The Detroit Jewish News, 1971-04-09

Disclaimer: Computer generated plain text may have errors. Read more about this.

First Project to Preserve Dead Sea Scrolls Begun Gourmet Sponge Cake THE DETROIT JEWISH NEWS

JERUSALEM (JTA) - The
problem of preserving the Dead
Sea Scrolls is the subject of a
basic research project - the first
of its kind anywhere - that is

currently engaging Israeli scien-
tists at the behest of the Israel
Museum.
They are trying to determine
why such factors as variations in
temperature, light intensity or
humidity, as well as fungi and
bacteria, cause damage to the
ancient parchments.
They also are studying why one
set of scrolls - the Manual of
Discipline and the Book of Psalms
- remain in good condition while
the Isaiah Scroll has proven sen-
sitive to light.

Treat for Passover

To get away from the usual run
of Passover sponge cakes, try a
gourmet version, as conceived by
Bruno Comin, pastry chef of the
Four Seasons Restaurant in New
York. Comin flavors his sponge
cake with Sabra, an Israeli liqueur
made of Jaffa oranges with a
subtle taste of chocolate.
Sabra also adds zest to an easy-
to-prepare but distinctive dessert.
Orange Fruit Cup.

A Passover Menu

By RUTH SIRKIS

(Copyright 1971, JTA, Inc.)

Passover is a beautiful holiday!
Its origin is in ancient times and
yet-so contemporary. "Freedom"
is its main theme, and the cry of
"let my people go" is as applicable
today as it was then. We remem-
WILL BE
ber our brothers who are not free,
by putting an empty chair at our
seder table. We also celebrate on
SABRA SPONGE CAKE
Passover, life and hope. We never
6 eggs, plus
forget to express our hope for
6 egg yolks
FOR THE BEST IN
WHEN PHOTOGRAPHED BY
1 cup sugar
being "next year in Jerusalem,"
MUSIC AND ENTERTAINMENT
1 cup sifted cake flour
and seeing that beautiful Holy City
1/2 cup clarified butter
1 teaspoon vanilla
built! And then, there is Spring!
1. Combine eggs, yolks and sugar in a Passover always is perfumed by
And His Orchestra
bowl. Set the bowl over a saucepan the sweet smell of spring blossoms.
containing 1 or 2 inches of hot water.
AND ASSOCIATES
358-0938
Passover also is a family holi-
It should not touch the bowl and should
never boil. Place over low heat and day. In an age of loneliness and
KE 1-8196
beat the mixture continuously as it
Classified Ads Get Quick Results warms. When the eggs are warm alienation, what could be more
enough, if you put your finger into heartwarming than a family sitting
them, not more than one drop should
fall from your finger, and the mixture together at the seder table. Not
will look like a bright yellow syrup.
just the immediate family but the
2. Remove from the heat and beat with
an electric mixer at high speed for extended one. Grandfather conducts
about 15 minutes, or until the mixture the seder, and grandchildren ask
- caterers
becomes light, fluffy and cool. It will
almost triple in bulk and will look much the Kushiot (four questions)-each
like whipped cream. Sprinkle the flour, and everyone has his place, and
a little at a time, over the beaten eggs.
there is plenty more-for friends
Fold in gently, by hand.
3. Add the clarified butter and vanilla. and relatives; and also for
Be very careful not to overmix or you strangers who are unfortunate not
will dissipate the air you have beaten
in-which is what makes the cake to have a seder of their own. But
light.
this does not seem to be enough,
4. Pour the batter into whatever type of
pan or pans you choose (layer cake. tins because during the course of the
or a jelly roll pan.) Bake in 350-degree seder we open the door and invite
oven for 25 to 30 minutes or until cake all the hungry and those in need
342-9067
pulls away from pan and is golden
brown and springy when touched light- to come and join us.
ly on top. Remove from pan immedi-
For a seder that will stay in the
ately and cool on cake rack.
5. When cake is cool, slice layer hori- memory of all who attend, set a
zontally into three equal portions, or beautiful table wth dishes, candles,
divide jelly-roll rectangle into three
portions. Soak in:
flowers and fruit. Have the Pass-
over plate ready with a piece of
1 /2 quart syrup
1 ounce Sabra
roasted meat (chicken or Iamb),
Lincoln Shopping Center
6. Meanwhile, prepare filling. Combine an egg, greens, bitter herb and
following ingredients, beating together haroseth. Have three matzos,
(Formerly at 7 Mlle • Schaefer)
for about 20 minutes until completely wrapped separately and put near
smooth:
Featuring: the Finest in
the seder plate. Have hard boiled
1 lb. butter
Prime and Choice Meats plus
eggs for all the guests, and salted
1 lb. shortening
water. Don't forget to prepare the
2 lbs. powdered sugar
the most modern shopping
Member
3 egg whites
wine for each guest. Put a Haga-
conveniences.
Retail Kosher
1 ounce Sabra
da before every guest so each
Meat Dealers
7. Divide filling into three equal parts. can participate in the ceremonies.
Assoc.
Spread
two
of
the
layers
of
cake
with
Shop for the Holidays
the filling and olace each layer on top
When preparing the menu, try
of the other. Place remaining filling
over low heat, stirring until it becorhes to make it easy on yourself. Do
Why Go Anywhere Else? When You Can SAVE at Carl's!
liquid. Use it to glaze the top and sides things in advance, enlist help of
of cake. Decorate as desired.
husband and kids, and try to have
CARL CARSON
OPEN SUNDAY
542-7450
ORANGE FRUIT CUP
a good rest before the seder. A
Halve 4 oz. green or black grapes and smiling and relaxed hostess is a
remove seeds. Halve 12. canned cherries big asset to the seder's success.
and remove stones. Cut the tops off
four large Jaffa oranges about a quar- Our menu is balanced so you will
ter of the way down. Loosen flesh by serve some traditional dishes to-
cutting with a sharp knife, then re-
move carefully with a spoon. Cut edges gether with fresh fruit and veget-
of orange cups into points with kitchen able dishes. Some dishes can be
scissors. Chop up orange flesh and mix
with grapes and cherries. Return to prepared a day before the seder.
orange cups and sprinkle with Sabra (Chapped liver, chicken soup, airy
liqueur. Top each with an orange slice
kneidlakh, beets and celery, and
and lightly chill. Serves 4.
macaroons.) The others will taste
if done on the same day.
`Remarriage' to Be Topic better
(Green salad, fresh fruit compote,
of Center Singles' Group potato kugel and stuffed chicken.)
For Complete Information Call:
Parents Without Partners will We wish you and your family a
meet 8:30 p.m. Tuesday at the happy holiday !
Menu
Jewish Center. Mrs. Samuel Ler-
ner, a psychiatric social worker 1. Chopped liver
celery
2. Chicken sotto
7. Glazed beets
and certified marriage counselor, 3.
Airy kneidlakh
8. Green salad
will discuss "Remarriage: Now 4. Stuffed chicken 9. Fresh fruit
The above number is an
with
What?"
compote
5. Potato kugel
Macaroons with
electrical recording open 7 days a week,
Guests are welcome, and re- 6. Sweet and sour 10. black
coffee
24 hrs. a day (ir.cl. Sunday).
freshments will be served. For
Chopped Liver
information, call the Jewish Cen-
1 A., Pound chicken
1 tsp. salt
ter, DI 1-4200.
liver
1Z tsp. pepper

YOUR CANDID COLOR

ALBUM
FINER

WINER

SAM EMMER

Party Services Co.

-
Complete Home Catering

Dinners-Buffets-Cocktail Parties
Weddings & Bar Mitzvahs

Carl's Kosher

Meat & Poultry Market

gE PINT

352..1166

THE COTTLIR and COHEN FAMILIES

AND T. E ENTIRE STAFF OF THE

DEXTER ► IVISON MARKETS

"Whet

Old Friends Meet to Shop"

With AEI .-.7liell-

grtends and ( tstomers

¶app and'

g

0 110 US )( , sover

DEXTER DAVISON

MARKETS

Friday, April 9, 1971-39

2 big onions
3 tbls. oil or
chicken fat

2 hard boiled
eggs

1. Broil the chicken livers under hot
broiler for about seven minutes on
each side. There should be no trace
of blood.
2. Chop the onions and brown them in
the oil or chicken fat. The onions
should be golden brown, so don't al-
low them to get too brown, because
they will then turn bitter.
3. Grind the livers, onions and eggs in
a meat grinder. Add salt and pepper.
If you want a very smooth texture-•-
use your blender, or grind twice in
the meat grinder. If you like a coarse
texture, where the eggs, onions and
liver are identifiable-chop with a
knife on a breadboard.
4. To serve-arrange nicely on a green
lettuce leaf, or fill half of a tomato.

Chicken Soup
1 3-pound chicken 2 big carrots-
-cut up
peeled
12 cups water
1/2 celery root-
1 this. salt
peeled and
1 big onion-
cleaned well
peeled
10 parsely sprigs

1. Clean and cut the chicken into four
parts. Put together with all the veg-
etables and water in a big soup pot.
Add salt.
2. Bring to a boil and reduce heat. The
soup should boil on low heat for
about 21/2 hours.
3. When the chicken is tender and the
soup ready-strain the soup into a
clean dish, so you will have a clear
soup. The cooked chicken can be
served at a meal the day after the
seder, hot or cold.
4. At the seder-serve the soup hot,
accompanied with kneidlakh.

Airy Kneidlakh
3 eggs
1/2 cup chicken soup
1 cup matzo meal 3 tbls. chicken fat
1 tsp. salt
1 tsp. dehydrated
onions
1. Mix all ingredients well. Chill in re-
frigerator for two hours. During that
time the mixture will set and become
manageable after liquids are absorb-
ed.
2. Bring a big pot of salted water to a
boil. Moisten your hands with water
and make small balls, one inch in
diameter. Drop into the boiling water
and cook for about 30 minutes.
Drain. Serve in very hot soup. You
may reheat the kneidlakh in the soup
if you prepare both ahead of time.

Stuffed
The Stuffing
2 tbls. fried
onions
1 cup matzo meal
2 tbls. chopped
parsley
1 /2 tsp. pepper

Chicken

1 tbls. chicken fat
or parve mar-
garine
1 egg
1/2 cup chicken soup

Cooking the Chicken
One big 5-pound chicken, or 2 medium
2 or 2 1/2-pound chickens.
2 tbls. oil or
1 tsp. salt
chicken fat
1 tsp. paprika
1 medium onion
Dash pepper
-sliced
1 clove garlic
1 carrot
1/2 cup chicken soup
1. Prepare the stuffing. If you have 2
medium chickens-enlarge the quan-
tities by 1 1/2.
2. Stuff the chicken and truss. Brown
the chicken in 2 tbls. fat in a large
skillet or dutch oven. Also brown the
sliced onion. Pour off some of the fat.
Put the browned chicken in a large
pot or leave it in the dutch oven.
Sprinkle with the seasoning, add
sliced carrot, garlic and chicken soup.
Cover the pot and bring to a boil.
Reduce heat till the liquids simmer.
Let simmer for 2 hours. Check occa-
sionally to see if there is a simmer
and if there are enough liquids.

Potato Kugel
2 pounds potatoes 1/a tsp. pepper
1 medium onion
2 eggs
1 big carrot
3 this. oil or
1/4 cup matzo meal
chicken fat
1 tsp. salt
1. Peel the vegetables. Cut them into
small pieces and grind in a meat
grinder. You can also grate them, but
then you don't have to cut them in
small pieces.
2. Add to the ground or grated veget-
ables the eggs, matzo meal, salt, pep-
per and fat. Mix well.
3. Grease well a 9x5x2 baking dish. Put
the mixture in and bake, uncovered,
for 90 minutes at 350°F. The kugel is
done when it is nicely browned and
its edges look crisp.
4. Prepare this dish as it will be ready
before serving. If you prepare it some
hours in advance-keep „c in a very
slow oven.

Sweet and Sour Celery
2 bunches celery
2 tsp. sugar
2 cups water
1/2 mashed garlic
2 tsp. salt
clove
Juice of 2 lemons
2 tbls. salad oil
1. Clean the celery and use only the
stalks. Cut them diagonally into
1-inch pieces.
2. Boil the water in a pot and drop the
celery in it. Cook for 10 minutes. The
celery should be tender, and yet hold
its shape and some of its crispiness.
3. Combine the salt, sugar, lemon juice,
salad oil and garlic. Stir or shake
well. Drain the celery and pour the
dressing on it. Toss and leave the
celery in the marinade till serving
time. You may serve it hot or cold.

Glazed Beets
2 pounds small
starch
beets
1 tsp. salt
1/4 cup parve
1/2 cup lemon juice
margarine
V3 cup sugar
1 tbls. potato
1. Peel beets and cook in water till
tender-about 30 minutes. Drain and
save the liquid. You can use some of
it for preparing borsht.
2. Slice the beets.
3. In a saucepan, combine potato starch,
sugar and salt, add 1/2 cup of the beet
liquids and stir well. Heat and stir
till the mixture is thick. Add mar-
garine and lemon juice.
4. Add the sliced beets and heat, stir-
ring till the beets are covered with
the sauce and completely heated.

Macaroons
3 egg whites
1 cup sugar
7 oz. pkg. shredded 1 tbls. lemon juice
coconut

Heat oven to 400°F.
1. One hour before preparing the maca-
roons-take the eggs out from the
refrigerator. The whites will be easier
to beat.
2. In a clean bowl, start beating the
whites. Beat until they start to hold
their shape. Add the sugar, 2 table-
spoons at a time, and beat 2 minutes
after each addition. When all the
sugar is incorporated, beat another 5
minutes. All sugar should be com-
pletely dissolved.
3. Add the coconut by tossing a part of
it and then sprinkling it on the top
of the maringue, and then fold gently
into it. Repeat till all the coconut is
mixed with the maringue.
4 . Line a cookie sheet with plain brown
paper. With a spoon, or through a
pastry bag, form little mounds on the
lined cookie sheet.. Bake for 10-12
minutes, till the macaroons are of
ivory color. Take out of the oven and
cool. Separate them gently from the
paper (you may use a spatula). Cool
them on a rack, so the air also will
dry them from underneath.

Fresh Fruit Compote
V 2 pineapple
1 basket straw-
/4 watermelon
berries
1 cup grapes
2 oranges
_1/2 cup sugar
Clean grapes and strawberries. Cut
t he meat of the watermelon and pine-
a pple into small chunks. Discard the
b lack seeds. Peel 1 orange and cut into
mall chunks.
Combine all the fruit in 1 glass bowl.
S prinkle with sugar and add juice from
0 ther orange. Stir gently and cool for 2
h ours. Serve in nice glass goblets

Back to Top

© 2021 Regents of the University of Michigan