THE DETROIT JEWISH NEWS

Friday, November 30, 1919 19

Contemporary Books Issues Cooking Lexicon

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Testing a cookbook by its
variety of recipes, even the
casual reader and the learn-
ing housewife can be temp-
ted into becoming an av-
owed gourmet. This is one
way of judging "A Lexicon of
Jewish Cooking" by Patti
Shosteck (Contemporary
Books).
Here are sample recipes
to start with as tests for this
interesting cooking lexicon:

MANDELBROT
51/2 cups flour
4 tsps. baking powder
1 /2 tsp. salt
1 cup sugar
1 tsp. almond extract
1 /2 cup vegetable oil
3 eggs
1 /2 cup orange juice
1 tsp. finely grated orange rind
1 cup sugar
1 /4 cup ground cinnamon
2 cups chopped walnuts or
almonds
Apricot
or
strawberry
preserves
Dried apricots, cut into small
pieces (optional)
Sift together dry ingre-
dients. Make a well and add
almond extract, oil, beaten
eggs, and orange juice. Blend
together. If dough is too sticky
to handle, add more flour. The
dough should be stiff enough
to roll out easily.
Divide into four parts. Roll
out one part at a time on a
floured board or table. Brush
with oil. Mix cinnamon and
sugar together and sprinkle
over the dough. Spread
preserves, sprinkle with
chopped nuts and chopped
apricots.
Roll like a jelly roll. Seal
ends. Brush top with oil and
sprinkle with cinnamon-sugar.
Bake at 350 degrees for 45
minutes on oiled cookie
sheets. Remove from sheet at
once and place on rack to cool.
Makes 48 pieces, one inch
wide. This recipe freezes ex-
ceptionally well.

grees F. on a candy thermome-
ter. Add fruit and nuts and stir
thoroughly.
White syrup is hot, add
pieces of baked dough and
simmer for 5 minutes. Remove
small amounts at a time with a
slotted spoon and place on a
greased cookie sheet in a thin
layer. Cool to lukewarm.
Shape teyglach into a large
mound on a serving plate to
resemble a pyramid. Makes 2
quarts.

* * *

GEDEMPTE FLEISCH
3 cloves garlic, minced
2 large onions, chopped
1 tbsp. vegetable oil ur
schmaltz
4 to 5 pounds whole brisket,
well trimmed (or 4 to 5 pounds
flanken, chuck, or shoulder

roast), cut into large chunks
1 tbsp. paprika
3 bay leaves
tsp. salt
1/2 tsp pepper
1 tbsp. Worcestershire sauce
1 cup boiling water (or 1 cup
red wine)
1 cup dried or fresh mush-
rooms, sliced
5 medium potatoes, quartered
In a large, heavy pot. saute
garlic and onions in oil until
golden brown. Remove from
pan and reserve. Place meat in
pot and brown on both sides
over moderately high heat.
Add garlic, onions, and re-
maining ingredients. Cover
and simmer for 2 hours, stir-
ring occasionally. Add
potatoes and simmer for an
additional hour. Makes 8 serv-
ings.

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The Rabbis of

THE RABBINICAL
COUNCIL OF AMERICA

Detroit Region
Cordially Invite You To Attend
a Dinner Honoring

* * *

TEYGLACH
Dough:
7 large eggs
2 /3 cup oil
1 tbsp. honey
1 tbsp. sugar
1 /4 tsp. salt
1 /2 tsp. ginger
5 to 6 cups all-purpose flour
Coating Syrup:
2 cups honey
2 cups sugar
1 cup minced candied fruit
4 oz. walnuts, coarsely chop-
ped
4 oz. filberts, coarsely chop-
ped

Preheat oven to 400 de-
grees. In a bowl beat eggs, oil,
honey, sugar, salt, ginger, and
5 cups flour with an electric
mixer until flour is absorbed
and mixture is smooth. Add
enough additional flour to
form a pliable dough that can
be rolled.
Pinch off small portions of
the dough and roll into long
ropes. Cut into 1-inch pieces.
Bake for about 10 minutes.
Cool on a rack.
To prepare coating syrup, in
a large pot place honey and
sugar and stir over heat until
temperature reaches 260 de-

RABBI DR. LEO JUNG

and to pay tribute to

ABRAHAM GUBIN and CYPOJRA GUBIN

for their gift to the
Rabbi Leo Jung Forest

Sunday, December 2,1979 • 6:00 p.m.

At Young Israel of Oak-Woods
24061 Coolidge Hyw., Oak Park

For reservations and information call:

JEWISH NATIONAL FUND

Education Center

JERUSALEM — The
Jerusalem College for
Women — Michalah has
opened a center for special
education in Bayit Vagan,
Jerusalem. The center will
help children aged 5-10
with tutoring and
psychological services.

'13.00
Per Person
Dress Informal

T111911

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27308 Southfield Rd.
Southfield, Mich. 48076

Phone: 557-6644

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