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Orthodox Rabbis Score Quota System as Threat to Community
NEW YORK — Leaders of
American Orthodox Judaism
have expressed concern that
"the quota system, as pres-
ently implemented, is creat-
ing a new polarization and
jeopardizing the economic
and political status of Jew-
ish and other American
groups."
In 'a joint statement issued
at a meeting of the executive
board of the Rabbinical Coun-
cil of America, the president,
Rabbi Louis Bernstein, and
first vice president, Rabbi
Fabian Schonfeld, addressed
an appeal to federal and lo-
cal governmental bodies "to
review the legislation and im-
plementation of the 'affirma-
tive action program', which
have created a de facto quota
system for employment in
many profession's and in ad-
mission to many institutions
of higher learning and which
have proved particularly dis-
criminatory to the Jewish
community."
The rabbinic leaders said
that "The quota system may
destroy the fabric of Ameri-
When you want the best.
Manischewitz
FOR PASSOVER
Produced under strict Rabbinical supervision. Certificate on request.
can democracy because it
has become discrimination in
reverse. While the purpose
of this program is to give an
opportunity to the under-
privileged, undereducated and
oppressed minorities to enjoy
the fruits of democracy, it is
working in reverse because
it denies the one essential in-
gredient—namely, merit.
"Merit," they stressed, "is
the basic ingredient with
which we have built Ameri-
can greatness. Today, merit
is no longer the yardstick by
which we measure success or
the opportunity to serve.
Dissent
Those who begin coercive
elimination of dissent soon
find themselves exterminat-
ing dissenters. Compulsory
unification of opinion
achieves only the unanimity
of the graveyard. — Felix
Frankfurter.
or Any Days]
Passover Days
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The Jewish News—April 6, 1973—C
A Menu
for the Passover Seder
By MILDRED BELLIN
Each year at the seder we
enjoy a holiday meal filled
with well-beloved tradition-
al delicacies, which some-
how taste better on this oc-
casion than at any other
time.
Before we begin the meal
itself, we partake of the cere-
monial wine and the sym-
bolic foods which are part
of the ritual—the matzo, the
moror or bitter herbs, the
parsley or young greens, the
roasted shank bone of a
lamb, the roasted egg and
the haroset.
The haroset is a reddish
paste whose appearance sign-
ifies the mortar for the
bricks our ancestors had to
make under the lash of cruel
taskmasters in ancient Egypt,
but whose pleasant taste is
a symbol of God's kindness
which made slavery endur-
able.
Though customarily we
use grated apples, ground
nuts, cinnamon, and red
wine to make it, many varia-
tions are found in the recipes
of Jewish families from other
parts of the world. Dried
fruits may take the place of
apples. Pine nuts (pinolas)
and chopped hard cooked
eggs are sometimes ingredi-
ents, and if the family is too
poor to afford the luxury of
nuts, matzo meal may be
substituted.
And now let's return to
the menu for the meal itself.
We begin with hard cooked
eggs in salt water, followed
by gefilte fish, chicken soup
with matzo meal kneidlakh,
roast chicken or turkey with
roast potatoes and beets,
and, as is proper at a festive
meal, a fine kugel.
We could end our dinner
with a fruit cup or compote
and a cake made from one
of the many fine commercial
mixes. However, since the
seder is a time for special
home-made goodies, recipes
are included for two.
The first describes how to
prepare the carrot candy
called Marron Pletzlakh, and
the formula is the one my
beloved grandmother used
when she made them for me
many years ago. The second
recipe is for a delightful
treat, a wonderful no-bake
chocolate cookie which is a
variation of one originating
in Israel: The cookie mix-
ture, if you wish, can be
formed into one long roll, to
resemble the Passover con-
fection called "Salami."
(A Copyrighted JTA Feature)
MENU FOR PASSOVER SEDER
Matzo
Moror
Parsley or young greens
Roasted egg
Haroset
Wine
Roasted Shank bone of a lamb
Gefilte fish
Hard cooked eggs in salt water
Chicken soup with matzo meal
kneidlakh
Passover pickles
Roast chicken or turkey
Roast potatoes
Beets
Matzo apple kugel for Passover
Fruit cup or compote
Marron Pletzlakh
Chocolate spice balls
Cake
Tea
MATZO APPLE KUGEL
FOR PASSOVER
4 matzot
4 well-beaten eggs
% cup honey
1 teaspoon ground cinnamon
% cup raisins
1/2 cup coarsely chopped nut
meats
2 large apples, peeled, cored,
and grated
2 tablespoons melted chicken
fat
lh cup orange juice
Break the matzot into small
pieces, cover with cold water,
and let stand for one minute.
Place in a sieve and gently
squeeze out the water. Put the
matzot into a mixing bowl and
add all the remaining ingredi-
ents. Stir to •blend. Pour the
batter into a 2-quart greased Wk.
ing dish, and bake at 350 degs. F.
for about 1 hour, until firm and
well-browned. Serve hot as a
kugel. The pudding may also be
chilled and served as a dessert.
For a dairy meal, substitute but-
ter for the chicken fat and top
with whipped, cream or sour
cream. This amount makes 8
portions.
MARRON PLETZLAKH
To make 1 pound of candy, use
1 lb. finely grated large raw
carrots
2 cups sugar
1/2 cup finely ground nut meats
About 1/2 teaspoon g r o u n d
ginger, to taste.
Place the carrots and sugar in
a saucepan over medium heat.
Stir until the mixture comes to
a boil, then cook over low heat
for at least 1 hour, until a few
drops in a saucer form a very
firm ball. Stir frequently with a
wooden spoon, especially near
the end of the cooking time. Add
the nut meats and ginger to
taste, and stir for 5 minutes.
Remove from the heat and pour
quickly onto a well-greased plat-
ter. Press to 1-inch thickness and
mark into diamonds. Cut when
completely cold. This makes a
very hard candy. The recipe may
be doubled or tripled, but should
not be made in a larger quantity
than a batch of 3 p ounds of
candy.
CHOCOLATE SPICE BALLS—
PASSOVER NO-BAKE COOKIES
1 6-oz. bar Passover bittersweet
chocolate
1 cup sugar
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 cup honey
1/2 cup •hot water
2 tablespoons vetgetable short-
ening
% cup seedless raisins
2 1/2 cups matzo cake meal
% cup walnut meats, cut
medium-fine
Extra sugar or finely
chopped nuts for rolling
Have everything ready before
starting to make the cookies. Cut
the chocolate into small pieces
and reserve. Place the sugar,'gin-
ger, cinnamon, honey and water
in a 2-quart saucepan. Stir until
the syrup spins a thread, from 5
to 10 minutes. Sir occasionally.
Remove from the heat and stir
in the chocolate and shortening
until they melt. Quickly stir in
the raisins and nuts, then
throroughly blend in the cake
meal. Let it stand for 2 minutes
to thicken. With damp hands
form the mixture into balls
about VA inches in diameter
and roll them in sugar or finely
chopped nuts until coated. Set
on waxed paper to become firm,
then store in a covered tin in
the refrigerator. T h is recipe
makes about 35 cookies.
"Salami": Omit the raisins and
walnut meats and add instead %
cup slivered blanched almonds.
Form all the batter into roll
about 11/2 inches in diameter. Let
it stand until firm, then cut into
1/2-inch thick slives. Store in cov-
ered tins in the refrigerator.
Two Writers Quit
Union After Vote
to Limit Members
TEL AVIV (JTA) — Two
'prominent Israeli writers,
Amos 07 Rnd Yoram Kanyuk,
announ..ed their resignation
from the Hebrew Writers
Union after it voted 70-33
against opening membership
to 'all writers who are citizens
of Israel.
The vote was taken after a
stormy debate over whether
to admit Arab and other non-
Hebrew writers. The issue
was the subject of angry
controversy at previous union
meetings and a decision was
repeatedly postponed until
March 20.
A compromise adopted by
a vote of 85-11 called for the
establishment of a general
federation of authors which
Arab, Yiddish and other non-
Hebrew writers may join as
a group or as individuals.
The Hebrew Writers Union
would be part of the general
federation.
Aharon Megged was named
to head a committee to pre-
pare a founding convention of
the authors' federation to be
held no later than next Oc-
tober.
'Scholars from across the
nation made 2,300 "research
visits" to the University of
Michigan Historical Collec-
tions last year.