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