THE DETROIT JEWISH NEWS

Dover Paperbacks Enrich Jewish Culinary Arts

Dover Publications add
invaluably to the culinary
arts with two most impres-
sive cook books. •
The specialized Dover
paperbacks issued this
week include:
"Around the World Cooky
Book" by Lois Lintner
Sumption and Marguerite
Lintner Ashbrook; and
"Mediterranean Cooking
for Everyone" by Kay Shaw
Nelson.
These two paperbacks
contain such varieties of
recipes that they em-
brace the widest con-
ceivable reading public.
Because they are books
for all peoples, for all faiths,
they have an appeal for the
Jewish housewives because
of the large number of
menus adhering to kashrut
included in them.
"Around the World Cooky
Book" is a compendium of
the best cookies the world
has to offer. It contains in-
ternational recipes from
everywhere for every occa-
sion and taste. There is the
practical American cooky,
the rich Austrian cooky, the
fancy French concoctions,
as well as cookies from
Germany, Hungary, Hol-
land, Spain, Iceland, China,
Scandinavia and Israel.
Listed are banana
cookies, Yorkshire rocks,
raisin drops,
cone. _
orange wells, tays..L.-__.
tricorns, anise drops,
Sicilian ribbon slices,
Kringla, hermit crumb
bars, yellow moons, al-
mond pretzels, marguer-
ites, peanut wafers, linzer
cookies, sesame seed
cookies, nut meringues,
chocolate balls and
ginger chews.
The book contains an in-
troduction, conversion ta-
bles for foreign equivalents
of ingredients and a list of
helpful hints and suggested
equipment.
"Mediterranean Cooking
for Everyone" contains 220
recipes from Italy, Spain,
Greece, Egypt, Southern
France, Turkey, Tunisia,
Algeria, Israel, Syria , the
Near East and North Af-
rica.
The recipes are grouped
according to course: ap-
petizers, soups, eggs and
cheese dishes, pasta and
grains, seafood, poultry and
small game, meats, vegeta-,
bles and salads, sauces, des-
serts and sweets.

They range from
classics such as
ratatouille, bouil-
labaisse, gazpacho and
Tunisian chick-pea soup
to Circassian Walnut
Chicken, Eggs a L'Af-
ricaine, Brandado de
Morue, and sesame
sauce. A history of
Mediterranean cuisines
also is included.
The book is indexed by
country, recipe and ingre-
dient.
From "Around the World
Cooky Book" whose Jewish
section appears under the
Connotation "Hebrew," are
excerpted the following re-
cipes with the Jewish de-
signation for kashrut:

HONEY COOKIES
Y4 cup honey
V4 cup sifted confectioner's

sugar
1/2 cup

unblanched, chopped
almonds
1 /2 cup flour
1 tbsp. chopped citron
1 lemon rind, grated

Ye tsp. nutmeg

ye tsp. cloves
1 /2 wine-glass brandy ( 2 tbsp.)

Warm the honey and the
sugar. Work in the rest of the
ingredients. Chill one week.
Roll one-half inch thick, cut,
and bake on a greased cooky
sheet in a moderate oven 15
minutes.
These are crisp when baked,
but soften and are better as
they stand.

MANDEL SLICES
3 eggs
1 /2 cup sugar
11/2 tsp. baking powder
1 1/2 cup flour
1 /2 cup finely chopped almonds
2 tbsp. melted butter
Beat well the eggs and
sugar. Add the dry ingre-
dients, the nuts, and the
melted butter. Pour into a
greased, square eel= pan, and
bake in a moderate oven 30-35
minutes. Cool, and cut in
slices. Sprinkle with confec-
tioner's sugar.

PAREVE COOKIES

2 cups flour

tsp. baking powder
2 eggs
1/2 cup poppy seeds
2 tbsp. shortening
1 cup sugar
V. tsp. salt
'--,adients and
•
Mix the dry ---
the seeds. Add the beau,"
eggs and the softened sitCr-
tening. Flatten onto a square
cake pan. Bake in a moderate
oven until brown (about 10
minutes). Cut in squares.
•• •

1 /2

Here are the Jewish re-
cipes appearing in
"Mediterranean Cooking
for Everyone":

bine in a large bowl with beef, •
eggs, grated onion, salt and
pepper. Mix thoroughly. Shape
Into 1 1/2-inch balls. Roll each in
cornstarch. Pour the vegeta-
ble oil in a large skillet and
saute the iitliGn2 !!1!1 until ten-
der. Push aside. Add the
meatballs and brown on both
sides, adding more oil if
needed. Stir In the tomato
paste, bouillon, lemon juice,
sugar and currants. Season
with salt and pepper. Mix well.
Cook slowly, covered, about
40 minutes until the meatballs
are done. Stir now and then
while cooking. Serves 6 to 8.

POTATO LATKES
3 medium potatoes, peeled
and grated
1 egg
1 small onion, peeled and
grated
Salt and pepper to taste
1 /4 cup (about) matza meal or
flour
Peanut oil or shortening for
frying.
Wrap the potatoes In
cheesecloth or in a dish towel
and squeeze tightly to press
out all the water. Put In a bowl.
Add the egg, onion, salt, pep-
per and matza meal, enough of
the latter to make a thick mix-
ture. Mix well. Drop by table-
spoons into hot peanut oil in a
skillet. Brown on both sides
and serve at once. Serve with
hot applesauce or sour cream,
if desired. Makes about 8.
•• •
ISRAELI TZIMMES
3 cups sliced cooked carrots
4 cups sliced cooked sweet
potatoes
4 medium tart apples, peeled,
cored and sliced
honey or brown sugar
1/2
ih cup hot water
2 it...Qps. fresh lemon juice
2SatistPaSn.dgigpedpeleincon rind
taste.

Beautiful is the study of
Torah when combined with
manual labor, for the wear-
iness induced by both
causes sin to be forgotten.
— Pirke Abot

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Arrange the 'cair!ots ,
potatoes and apples in a but-
tered casserole, sprinkling

T,) h ground aroma and
the fresi perked taste,

ISRAEU NOODLE-
CHEESE KUGEL
8 oz. broad noodles, cut into
2-inch pieces
1 cup cottage or pot cheese
2 eggs separated
3 tbsps. melted butter or mar-
garine
1 /4 to % cup sugar
3/4 to 1 cup sour cream, at room
temperature
1 /3 cup chopped raisins
Cook the noodles in boiling
salted water until tender. Drain
and turn at once into a large
bowl. Add the cheese and mix
well. Beat the egg yolks with
the butter and sugar and stir
Into the noodle mixture. Add
the sour cream and mix again.
Beat the egg whites until stiff
and fold with the raisins into
the mixture. Spoon into a
greased baking dish. Bake in a
preheated moderate oven (350
degrees F.) about 30 minutes
until the mixture is cooked.
Serves 4 to 6.

SWEET-SOUR MEATBALLS
2 slices stale white bread
2 lbs. ground beef
2 eggs, slightly beaten
YO cup grated onion
Salt and pepper to taste
Cornstarch
3 tbsps. (about) vegetable oil
1 large onion, peeled and
chopped
1 can (6 ozs) tomato paste
2 cups beef bouillon
Juice of 2 lemons
Y3 cup brown sugar
1 13 cup currants or seedless
raisins
Soak the bread in water to
cover and squeeze dry. Corn-

each layer with a little honey,
water, lemon juice, lemon rind,
salt and pepper. Bake,
covered, in a preheated mod-
erate oven (350 degrees F.) for
30 minutes. A few minutes be-
fore it is finished, uncover to
%,..t the top become golden.
Serves 6 to 8.

Friday, December 21, 1919 13

right for any occasion.

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