46 Friday, April 14, 1973
THE DETROIT JEWISH NEWS
Lubavitch Women's Cookbook Focuses on Cooking Regulations
'Me Spice and Spirit of
Kosher Jewish Cooking,"
the cookbook prepared by
the Lubavitch women's
movement reviewed in
these columns March 24,
also offers regulations and
explanations for the prep-
aration of holiday meals.
Edited by former Detroi-
ter Esther S. Blau, a
graduate of Yeshiva Beth
Yehudah Schools and a
former teacher at Beth
Yehudah's Bais Yaakov di-
vision, the cookbook pro-
vides much information on
the preparation of the Seder
plate and Passover meals.
The cookbook states in
part:
LEON & ROSALYN SCHOICHIT
Are Having A
.
FAMILY PASSOVER SEDER
In particular, all prep-
arations for the Seder
plate and the Seder meal
should be completed in
advance, so that the
Seder can begin as soon
as everyone returns from
the holiday evening ser-
vice. Remember that the
Seder is largely directed
to the children, so all ef-
forts should be made to
start as early as possible.
at their home on Sat. April 22, 1978 •
at sundown. The family Includes:
Morris & Rebecca Order, Gerry Order, Mar-
vin & Ilene Delidow, Maynard & Lucille Gor-
don, Leah Gordon, Ann Rives, Valter & Betsy
Poole, Abe Ulanoff, Dr. Richard Bayliss, Al &
Mildred White and their families
I
NOW TAKING ORDERS FOR
PARTY CAKES
CONTINENTAL TORTES
PASTRIES
Preparing the Sederplate
requires several hours of
work. It is advisable to get
other members of the house
to help so that the work will
be completed before the
Seder begins. It is best to
prepare all the Seder foods
before Yom Tov in order to
avoid halakhic questions.
(Foods prepared on Yom
Tov may not be used the
second Seder night or the
following day.)
The foods of the Seder
plate are listed below, with
the reason each is included,
the method of preparing it,
and its role in the Seder
meal.
RANIER'S
PASTRY
Evergreen Plaza
12 Mlle & Evergreen
Southfield
557-0340
Uvemois at 7 Mlle
Detroit
862-9196
Open Tues. thru Sat. 1616 6
SAM'S FRUIT MARKET
13905 W. 9 Mile Rd.
Guaranteed Quality
399-9699
Mon.-Fri. 7-7, Sun. 6-5, closed Saturdays
FINAL PASSOVER SALE WHILE IT LASTS
Mrs. Adler's
GEFILTE FISH
Whitefish & Pike
Reg. GEFILTE FISH
$179
oz. jar
I
ROKEACH
Old Vienna
GEFILTE FISH
reg. or sweet
27 oz. can
$149
Passover Zausner
Like Homemade
32 oz. jar
$169
Passover Zausner
Mrs. Adler's
BORSCHT
COTTAGE
CHEESE
4J jar
75 pt.
Kosher for Passover
.-
SOUR
CREAM
TURKEY HOT DOGS
65 pt.
$1 29 lb. pkg.
Best Kosher
for Passover
KISHKA
Mixed
89..
79c
Sunkist
ORANGES
Fresh Horse Radish
for Passover
89cdoz.
79clb.
113 size
Extra Large
__, , ,I,JRY
, iticiz. FRUIT
pkg.
EGGS
69c.,...
-
U.S. No. 1
IDAHO POTATOES
io lb. $129
Zeroah: A piece of when they toiled for bitter herbs. Romaine let-
roaster meat represents Pharoah.
tuce too symbolizes the bit-
Preparation: Peel wal- ter enslavement of our
the lamb that was the spe-
cial Pesach Sacrifice on the nuts and apples and chop fathers in Egypt. The leaves
eve of the exodus from finely. Mix together and add of Romaine lettuce are not
Egypt. The Pesach sacrifice a small amount of wine. It is bitter, but the stem, when
was brought in the after- best to prepare charoses be- left to grow in the ground,
noon before Pesach in the fore Yom Tov. If preparing turns hard and bitter. So it
time of the Holy Temple.
on Yom Tov, however, one was with our enslavement
Preparation: Remove must make sure not to grind in Egypt. At first the deceit-
meat from neck of chicken any of the ingredients but ful approach of Pharoah was
and roast neck on all sides rather mash them in an un- soft and sensible and the
over an open fire on the usual manner. If the first work was done voluntarily
stove. This should be done night falls on Shabat, one and even for pay. Gradu-
before Yom Toy; if cooked must also combine the in- ally, it evolved into forced
during Yom Tov it must be gredients in an unconven- and cruel labor.
eaten on that day of Yom tional manner such as ad-
Preparation: Romaine
Tov, but not at night be- ding apples to wine instead lettuce is often very sandy
cause roasted foods may not of vice versa.
Start well before Yom Tov.
be eaten at the Seder due to
Wash each of the leaves
Role in the Seder: This is
their similarity to the
separately, checking very
used
as
a
type
of
relish
into
Pesach Sacrifice.
carefully
for insects. (Pat
Role in the Seder: The which the maror is dipped gently with a towel and let
Zeroah is not eaten. After (and then shaken off) before sit until completely dry, so
eating.
the meal it is refrigerated
that there will be no mois-
and used a second time on
Harpas: A non-bitter ture to come in contact with
the Seder plate the follow- root vegetable alludes to the
the matza.) Depending on
ing night.
back-breaking work of the how much romaine lettuce
is needed, it can take sev-
Bet:r.a: A 'hard-boiled egg Jews as slaves.
Preparation: Peel an
represents the Holiday Of-
eral hours to prepare. This
fering in the days of the onion or boiled potato. Cut task should be completed
Holy Temple. The meat of off a slice and place on Seder before candlelighting time
this animal constituted the plate. On the table, next to on the first night. Prepare
main part of the Pesach the Seder plate, place a enough leaves for both
small bowl of salted water.
meal.
nights and store in the re-
Role in the Seder: After frigerator. Soaking of the
Preparation: Boil one egg
per Seder plate and possibly recital of kidush, the family Romaine leaves may not be
more for use during the goes to the sink and ritually done on Yom Tov.
washes hands, but without
meal.
Role in the Seder: Cha-
Role in the Seder: Place saying the usual blessing.
zeres is used in conjunction
one egg on each plate. As Then the head of the house-
with horseradish. It is used
soon as the actual meal is hold cuts a small piece of the when eating the maror and
about to begin, remove the root vegetable used, dips it when eating the matza and
maror sandwich.
egg from the Seder plate in salt water, and gives each
person at the table a very
and use during the meal.
Place the leaves in two
Maror: Bitter herbs re- small piece over which they piles on the Seder plate, one
mind us of the bitterness of say the appropriate bles- under the maror and one
the slavery of our sing. Care should be taken
separately at the bottom.
forefathers in Egypt. Fresh that each person eat less
Keep a stack of extra
horseradish, romaine let- than 17 grams (1/2 ounce).
cleaned leaves handy in the
Chazeres:
Usually refrigerator in case addi-
tuce and endive are the
most common choices. The Romaine lettuce — more
tional leaves are needed.
greens must be washed ex-
tremely well before Yom
Tov begins and care must be
taken to check for insects.
Afterwards, they are dried
very well.
NEW YORK — Vivid ar- bute to their fathers, Sidney
Preparation: This must tistic portrayals of hitherto Blum and Louis Merians.
be done before Yom Tov be- unviewed Holocaust art by
According to Rabbi
gins. Peel the raw horse- 35 artists are contained as Schoolman, all of the draw-
radish roots and rinse them part of two exhibitions of ings and paintings would be
off well. (Dry them very 117 drawings and water- included in a special book
carefully, since they will be colors now touring the coun- being published by the
eaten with the matza later try under the auspices of the UAHC. Lucy
S.
on for the "matza and maror Union of American Hebrew Dawidowicz, author of "War
sandwich" and not even a Congregations.
Against the Jews" and other
drop of water should be left
The larger display of 77 works has written a long es-
on the horseradish.)
works has been mounted for say, "The Holocaust Land-
Next, grate the horse- major museum presenta- scape," which serves as the
radish with a band grater or tions. The exhibition called volume's introduction. Tom
electric grinder. (A word of "Spiritual Resistance: Art L. Freudenheim, director of
warning: Whoever gets this from the Concentration the Baltimore Art Museum,
job will begin to shed copi- Camps 1940-45", will open has prepared an art intro-
ous tears or cough a lot. at New York's Jewish duction. In addition to the
Covering the face with a Museum for four months art volume, both Prof.
cloth from the eyes down- beginning May 3.
Dawidowicz and Mr.
wards helps prevent inhala-
The remainder of these Freudenheim have contri-
tion of the strong, bitter artistic renderings have buted towards an illus-
odor.) The maror is placed been included in a show trated catalogue travelling
on the Seder plate on top of a touring among the UAHC's with the exhibitions. The
few cleaned, dried leaves of 720 Reform synagogues in exhibit design was carried
romaine lettuce (which is the United States and out by Allon Schoener.
also maror).
Canada and are being
The collections include
Role
the Seder: After utilized by the religious daily illustrations of camp
the recital of most of the group's department of edu- life, the oppressions, starva-
Haggada comes the ritual cation as one vehicle to tion, forced labor, hopeless-
hand-washing. Then a teach young people and ness, scenes of the sur-
k'zayis of matza is eaten fol- adults about the history of rounding countryside and
lowed by some mar or folded the six million victims of personal portraits of both
in one or two romaine let- Nazism.
inmates and their captors.
tuce leaves, followed in turn
Rabbi Leonard A.
by a sandwich of matza, Schoolman is UAHC direc-
Museum Head
maror, and romaine lettuce t& of program and the pro-
leaves.
ject's coordinator. These
PHILADELPHIA —
Charosea: A mixture of exhibits were made possible Ruth Septee has been
apples, nuts and wine re- by a grant from Mr. and elected president of the
sembles the mortar and Mrs. Melvin Merians of Museum of American
brick. made. by the . Jews .1,Argunont,./I.Y... as a•tri, Jewish History.
Reform Congregations Host
UAHC Holocaust Art Show