Fr dbjl, 16, 1971— Chef Aldo Na hou m Shares H is "ke—cipe TH"'"'"'" JVS Seeks Employers for Collegians Treasures With American Readers in New Book The Jewish Vocational Service is asked to call Sy Simons at the Aldo Nahoum is the owner and manager of two very popular res- taurants in Tel Aviv. He is a mas- ter chef and is a member of the international "Chaine des Rotis- seurs." With two other leading chefs and 10 good cooks, he has gathered recipes that make up an unusual volume entitled "The Art of Israeli Cooking" which has just been pub- lished by Holt, 'Rinehart and Win- ston. All the recipes are kosher. We are assured that none has been published before. All are tradi- tional dishes. The title is intri- ging and the contents are cer- tain to draw wider attention. It is a very unique volume, this work selected and edited by Chef Aldo Nahoum, and it could well become a best seller. Note some of the titles of the delicacies: Avocado Pri-Artzenu, Salat HaStav, Prasah Leak Balls, Zeitim Mevushalim, Pilpel Hak- far Hayarok Rotev Agvaniot Turkv, Shakshukah, Latkes, Aley Kruv Meinula'im, Patshidat Chat- silirn, and scores of others—all with Hebrew designations. These are in the vegetable and salad section. Then there are the fish, soups, meats, poultry, sweets, pastries and other items. The combined effort displayed in this interesting book, whose typographical beauty also deserves commendation, is the result of 20 years of labor by a distinguished chef. Whether they are dolmades or gefillte fish or stuffed chicken in orange sauce, the contents lend themselves to great attraction for gourmets. side dish to a main course, with white wine or rose. • • • GEFILTE FISH BALLS (Kudoorei Gefilte Fish) Whole whitefish (3 lbs.) 2 eggs 2 onions, chopped 3 carrots, sliced lengthwise 2 tbs. matzo meal Lemon Parsley 1 /2 tsp. sugar 1 /2 cup ice water 11/2 qts. water Pepper Salt Place bones and head of fish in a pot with 3 pints of water, salt and pepper to taste, and boil over medium heat. Prepare remainder of fish, grind it and add chopped onion. Carefully add eggs, sugar, matzo meal, ice water, salt and pepper. Chop the mixture very finely. Shape into balls. Reduce to low heat the pot contain- ing bones and head, gradually put in the fish balls, add the carrots, and cook for two hours. Season to taste, and cook for another 1/2 hour. Discard head, bones and water. Cool fish balls and arrange on a serving dish. Garnish with lemon and parsley. Dolmades—a favorite Nahoum recipe. DOLMADES or Grape Leaves, Stuffed with Rice (Alleh Gefen Memulaim) Preparing time: 20 minutes. Cooking time: 60-90 minutes. Serves 5. 24 large grape leaves 2 heaping cups (20 tbs.) uncooked rice 1 1/2 cups oil Juice of 2 lemons 2 tbs. parsley. chopped 1 tsp. anise 3 ozs. fresh mint, chopped 1 large onion Salt Pepper Wash the grape leaves, and place in bowl. Pour boiling water over, and let stand covered for 10 minutes before draining. Place rice in a strainer, and wash under running water. Fry onion in 1/2 cup oil, until golden. Add the rice and spices. and fry for 10 minutes. Remove from heat, add all the other ingredients except lemon juice, and remainder of oil, and mix. On inside of each of 20 grape leaves place 1 tbs. of the mixture, fold each leaf tightly (like a small parcel), and squeeze in the palm of hand. This will remove excess liquids, and also ensure the grape leaves will stay rolled up during cooking, and they need not be tied. Pour the remainder of the oil in a shallow saucepan. Spread remain- ing four grape leaves flat at the bot- ...tom•of •pan, and on •them tightly pack the stuffed grape leaves. Pour over lemim juice, and water to cover. Place small plate over leaves, to pre- vent them moving dcring cooking. Cov- er saucepan with lid; and bring to boil. Reduce heat, and let simmer for 1-11/2 hours. Serve cold, as first course or Corrective Law on Olim Rights Urged by Dultzin TEL AVIV (ZINS) — Jewish Agency Treasurer Leon Dultzin, replying to a reporter's query, said he supports legislative action by the Knesset to give all immigrants, regardless of age, "equality not -only, in civil rights but in social benefits as well." He stated: "It is true- there are many instances involving •liscrimi- nation against newcomers; as they chicken in orange , concern the status of 'permanent sauce among Chef Nahoum employee.' The fact is that an in- recipes. dividual 45 years or older, having no profession of his own, and no STUFFED CHICKEN IN entitlement to the rank of `perma- ORANGE. SAUCE nent employe' reflects a condition (Off Memulah Brotev Tapoozim) Preparing time: 30 minutes. Cooking which must he corrected. time: 30-40 minutes. Serves 4.. "In the first place it is detri- mental to the state. Secondly. we 2 lbs. chicken, whole 1 cup dry white wine ought not tolerate a situation 5 cloves garlic, minced where a Jewish oleh, receiving full 11/2 cups water Pinch of nutmeg political and civil rights, fails to 1 carrot, peeled and sliced obtain the social benefits connect- 1 tsp. flour Oil for frying ed with permanent employment 1 orange, sliced into moons merely because he is 45 years or Salt Pepper older." 2 celery leaves, chapped STUFFING 2 chicken livers 1 egg 3 tbs. oil for frying 3 tbs. matzo meal 1 small onion, chopped 1 tbs. parsley, chopped Salt Pepper To make stuffing, fry livers and onion in oil over low heat. Mince the fried liver and onion together, place in a bowl with matzo meal, parsley, egg, salt and pepper, and mix well. Stuff chicken with this mixture. In a shallow saucepan fry chicken on all sides. Rub mixture of minced garlic, salt and pepper over chicken. Place in a baking dish, add water and wine, top with carrots, celery, nutmeg and hay leaves. Bake in a moderate oven for 30 minutes, basting occasion- ally. Remove chicken from oven. Blend flour and orange juice, pour into bak- ing dish, return chicken to oven, and continue to bake for another 10 min- utes. Cut into four portions and deco- rate each with an orange slice. Serve as -main course, with white wine or Jewish, Catholic Groups to Use Facility Jointly PHILADELPHIA (JTA)—A 22- acre tract of land in Lower Merion Township, now occupied by the Country Day School of the Sacred Heart, has been purchased by the Federation of Jewish Agencies of Greater Philadelphia in an unusual agreement under which both groups will be able to serve their respec- tive communities at the same loca- tion. The agreement ensures the per- manent continuation of the Catholic girls' school at the site, and at the same time allows for the immedi- ate establishment of a western branch of Jewish Ys and Centers on the property. The location is in the center of a large and grow- ing Jewish population. ,` is seeking employers who can use Jewish Vocational college and high school students 8570. in summer jobs. Many college students are al- ready out of school seeking work, and additional ones will be finish- ing the school year within the next two or three weeks. A great many are dependent on summer employment to enable them to return to college in the fall, and some high school students must work during the summer so that they can earn enough to begin their college education. Anyone who has or can create a job for a student for the summer HAL GORDON MUSIC 0 I. Mrs. R. Leibick Faxon Seeks Library Aid State Sen. Jack Faxon announ- ced the introduction of legislation to "declare the main library of the Detroit Public library a state resource" and to provide an ap- propriation for this purpose. 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