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November 21, 1975 - Image 21

Resource type:
The Detroit Jewish News, 1975-11-21

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November 21, 1975 21

Worldwide Jewish Recipes Abound in New Cook Books

The Jewish housewife is
assured of new glories from
an avalanche of recipes
provided in a series of new
cook books. The gourmet
who loves kosher food will
have new delicacies to enjoy,
in the vast provisions by
experts in the available
works just published.
There are the delights
from many lands in "Jewish
Cookery from Boston to
Baghdad" by Malvina W.
Liebman, published by E.
A. Seaman of Miami. Added
and unusual interest at-
taches to "Celebrity Kosher
Cookbook" by Marilyn Hall
and Rabbi Jerome Cutline,
published by J. P. Tarcher,
Los Angeles. Many good
recipes are available also
from "Cooking Fish and
Game," issued by 101 Pro-
ductions, San Francisco.
Delicate hors d'oeuvres
inspired by Chinese Jews of
the Sung Dynasty 1,000
years ago, Armenian thin
bread and Lamb Shanks
Ethiopian are typical of the
recipes in the Liebman
The book is a "sociol-
ogical" cook book, wherein
the basic ingredients are lib-
erally spiced with palatable
portions of history, sociol-
ogy, and humor.

A quirk appears in Mrs.
Liebman's book. The title
is "Jewish Cookery," but

the author maintains that
there is really no such
thing as "Jewish" cook-
ery. Instead, there are
simply national dishes
which far-flung Jewish
communities adapted to
their own customs.

Herewith, some exam-

(Mixed Vegetable

This is a Turkish recipe
although variations are
known throughout the Bal-
kan and Near East area. It
is called ghivetch in Ro-
mania. The spelling changes
to guivetch in Bulgaria. It
takes its name from the ear-
thenware pot in which it is
cooked. In Greece, a similar
pot is called guivesti.

cup olive oil
2 large onions, coarsely cut
1/2 eggplant, diced

1 1

3 potatoes, peeled and diced
1 celeriac, peeled and thinly sliced
2 carrots, scraped and sliced
6 scallions, cut into 2 inch lengths
1/2 (10 oz.) package frozen
lima beans, thawed
1/2 (10 oz.) package frozen
green beans, thawed
1 green pepper, cut into strips
2 tomatoes, chopped
V2 tsp. thyme

V2 tsp oregano
3 cloves garlic, minced
1 teaspoon sugar
salt and pepper

Put the oil in a flat baking dish and
heat to boiling. Combine all the ingre-
dients and add to the oil, stirring to
coat. Cover tightly and place in a

Israel—A Statistical Vignette


Figures released by the
Central Office of Statistics
in Jerusalem show that at
the end of September 1975
Israel had a population of
3,460,000 of whom 2,927,000
were Jews and 533,000 non-
It follows, therefore that
the population growth in
the Jewish year 5735 in-
creased by only 73,000 as
compared with 84,000 in the
year 5734, and 106,000 in the
year 5733.
This drop in population
increase must be ascribed
mainly to the fall in the
number of immigrants to
the country, for only 21,000
new olim arrived in the year
5735. The number of births
in the past year was some-
what larger than it was in
the previous year, and stood
at 97,000, this showing a 7
percent increase over the
figure for the previous year.

At the end of 1973, 20
percent of the total num-
ber of Jews in the world
were residents in Israel:
a far cry from the 5.7 per-
cent of world Jewry who
lived in the country at the
time the State was estab-

About 50 percent of the
total Jewish population
were born in Israel, and
about 10 percent are already
second-generation Israelis.
An analysis of the data at
the end of 1974 shows that
up to the age of 34, the num-
ber of men was larger than
that of women, whereas
from 35 onwards the num-
ber of women in each age
group exceeds the number
of men.
About 47 percent of Is-
rael's population are con-

centrated in the Tel Aviv
and central districts,
whereas only 12 percent live
in the southern district
which accounts for about
two-thirds of the country's
total area.

The 227 kibutzim in the
country have a population
of about 94,000, or close to
3 percent of the general
population, whereas the
374 moshavim have a pop-
ulation of 135,000 or 4 per-
cent of the total popula-

In the last 13 years the
number of towns in the
country with a population of
over 100,000 has risen from
three to seven.
In 1974 the number of mo-
torized vehicles in the coun-
try amounted to 408,000,
showing a 10 percent in-
crease over the previous
year. This increase showed
a slow-down of the rate in
previous years.
Housing still constitutes a
problem in Israel, although
marked improvements have
set in; 39,000 families, ac-
counting for 5.2 percent of
the total number of Jewish
families in the country,
lived in a housing density of
three persons per room in
1974 as compared with 7.5
families in 1970.

Almost half the number
of families in the country
enjoyed the amenity of a
telephone in their homes in
1974, as compared with 35
percent in 1970.

More than 78 percent of
the Jewish youth in the
14-17 age bracket, were at
school in the past year.
Nearly 6 percent both stud-
ied and worked, while 72
percent devoted the whole of
their time to study.

375-degree oven. Bake for 30 min-
utes. Uncover and bake about 30 min-
utes more. Serves 6 to 8.


Broccoli was introduced
to France by Catherine de
Medici when she arrived in
1533. Her Italian cooks and
bakers prepared in the style
of Venetian cookery the ve-
getables she introduced.
That started what, later, de-
veloped into a Franco-Ital-
ian cuisine.

2 (10 oz.) packages frozen
broccoli, thawed
1 bottle Italian salad dressing
,4 pimentos, cut into strips
2 hard-boiled eggs, coarsely
12 black, pitted olives, sliced
Cook the broccoli according to pack-
age directions. Pour the salad dressing
over the well drained broccoli. Heat.
Garnish with the chopped egg and ol-
ives. Serves 6 to 8.

One doesn't have to be It-
alian to love lasagna, Irish
to relish a good stew or Jew-
ish to enjoy the "Celebrity
Kosher Cookbook" by Ms.
Hall and Rabbi Cutler.
In the "Celebrity Kosher
Cookbook," motion picture
and TV stars, writers, poli-
ticians and sports figures
share their one favorite,
time-tested dish. Each re-
cipe is accompanied by a
personal anecdote.
Among the more than 50
contributors are Walter
Matthau, James Caan,
Sammy Davis, Danny Kaye,
George Jessel, Neil Simon
and Dinah Shore.
Examples of the recipes

Red Buttons
Puerto Rican
Farfel Soup

kosher products naturally
are not intended for the

Jewish housewife and cook.
Another of the series of In the extensive chapter
new cookbooks is only par- on fish, she gives the basic
tially suitable for the Jew- methods of cookery, then
ish home. "Cooking Fish expands into imaginative
and Game" by Francine versions of most of the pop-
Dufresne (101 Productions, ular fresh and saltwater
San Francisco) has the value fish — bass, pike, herring,
of guidance for preparing salmon, cod, trout, mack-
for the cooking fish. It has erel, halibut, sole, etc. —
extensive sections for game with a subchapter on fish
and wildfowl, and the non- sauces.

size of marbles. Prepare soup, stir in
ginger and add meatballs. Simmer 1/4

in New York and my wife
asked for a demitasse. The
waiter brought the coffee in
a large cup. My wife said,
"Waiter, I ordered a demi-
tasse." The waiter, unflinch-
ing, said, "So, drink just a
little." If you go into a
kosher restaurant, the best
dishes are the openers —
chopped liver, derma, lun-
gen stew, pickled herring,
and so on. The main dishes
are not usually good. The
chicken soup is always good,
but by the time the same
chicken is broiled or roasted
as a main dish, it's already
dried out and has lost its
flavor. This wisdom, which
took me many years to ac-
quire, you now have in one
short paragraph.

OPEN SUNDAY 11 to 4 •

AT v)

Dutch Pea Soup
and Meatballs


1/2 pound ground beef
I /2 teaspoon salt
1 teaspoon instant minced onion
2 envelopes Upton's Pea Soup mix,
prepared according to package
1/4 teaspoon ginger, to taste
Method: Mix together beef, salt
and instant onion. Form into balls the

24750 TELEGRAPH at 10 Mile

• • •
(next to Dunkin Donut)
Daily to 6 P.M. — Thurs. to 8 P.M.

********••••••••••••••••••••••• ■


cannot, in good conscience, continue to
promote tourism to those nations whose
governments elected to favor the UN res-
olution of "political anti-Semitism."

Se Habla Yiddish

I was very lucky. My
grandmother was a great
cook, my mother was a
great cook. We came from a
long line of great cooks.
Nothing to eat, but a long
line of great cooks. My wife
Alicia is a great Puerto Ri-
can cook, and she combines
the two types of cooking
with great success. There is
very little difference be-
tween Jewish farfel soup
and Puerto Rican farfel
soup — maybe one year of
high school. Puerto Rican
farfel soup should never be
eaten on Friday night un-
less you want to cha-cha-
ch a all through the Sabbath.

Puerto Rican
Farfel Soup

21/2 quarts chicken broth (canned, if
1/2 teaspoon green taco sauce
1 8-oz. can tomato sauce
2 cloves garlic, mashed
1/4 tsp. paprika
1/4 tsp. cilantro
1 onion, diced
Salt to taste
2 stalks celery, diced
2 large potatoes, diced
1/2 package (8 ounces) farfel
Method: Add to chicken broth: taco
sauce, tomato sauce, garlic, paprika,

parsley, cilantro, onion, celery, salt.
Cook 15 minutes to combine flavors.
Add potatoes and farfel; cook 20
minutes more till potatoes and farfel
are tender. Correct seasonings.

A be Burrows
Dutch Pea Soup
and Meatballs

Just for Openers

My wife and I went to a ,
kosher restaurant recently



Therefore, effective immediately, this
agency will not promote, advertise, or ac-
tively engage in the sale of travel to those
nations which contributed to the "act of
obscenity" in the United Nations, and, in
particular, those few countries who pres-
ently enjoy the greatest tourist revenue ;

Brazil Mexico T urkey Yugoslavia




This small voice of protest must be heard. I
urge others of good conscience to act in a
like manner.

(*Wit Travel Agency

21720 W. 11 Mile Rd.

in the Harvard Row Mall
Southfield, Michigan



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