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SAVINGS
BONDS
Paying BetterThan Ever
As the New Year approaches we wish to reemphasize to
the community the importance of purchasing their meat
from a butcher shop that is under the certification of the
Council of Rabbis.
The Council of Orthodox Rabbis is the only community
council of twenth-three Orthodox Rabbis of Greater
Detroit.
The members of the Council serve as the Rabbis, princi-
pals, judges and scholars of the community. They volun-
teer their time to the Vaad as a service to the community.
The Council derives no revenue whatsoever from the cer-
tification of butcher shops. The Council, in fact, subsidizes
the payment to the individual kosher supervisors to main-
tain consistent control.
"It is the position of the JEWISH COMMUNITY COUNCIL to
recognize the COUNCIL OF ORTHODOX RABBIS as our
community's SOLE authority in matters relating to kashruth
supervision"
J.C.C. statement
LIST OF KOSHER BUTCHERS
Cohen & Son Meat Market
26035 Coolidge
Oak Park, Michigan 48237
547-4121
Dexter Davison Kosher
Meat Market #1
24820 Coolidge Rd.
Oak Park, Michigan 48237
548-6800
Franklin Kosher Meat Market
5564 Drake Road
West Bloomfield, Michigan
661-2590
Harvard Row Kosher Meat Market
21780 W. 11 Mile Rd.
Southfield, Michigan
356-5110
Lincoln Kosher Meat Market
26020 Greenfield Rd.
Oak Park, Michigan 48237
968-7450
Aug. 20, 1986
Rosenbergs Northgate Meats
25254 Greenfield Road
Oak Park, Michigan 48237
967-3907
Strictly Kosher Meat Market
13831 W. 9 Mile Road
Oak Park, Michigan 48237
543-7092
Superior Kosher Meat Market
23057 Coolidge Road
Oak Park, Michigan 48237
547-3900
Tel Aviv Farmer Jack
Kosher Meat Market
6565 Orchard Lake Rd.
West Bloomfield, Michigan
851-4175
Tel Aviv Farmer Jack
Kosher Meat Market
29800 Southfield Road •
Southfield, Michigan
559-6121
The Council reminds the Jewish Community that this
coming year is a Sabbatical Year. Therefore, to allow
for collection of debts after the Sabbatical, a Pruzbul,
a public statement transferring private debts to the
public sector must be made. It is customary to do
this the morning before Rosh Hoskin°. For informa-
tion call the Council of Orthodox rabbis at 559-
5005.
The C.O.R. wishes all our fellow Jews, especially in Met-
ropolitan Detroit, a KSIVA V'CHASIMA TOVA. May you be
inscribed and sealed for a good and sweet year.
74
Friday, September 12, 1986 THE DETROIT JEWISH NEWS
GLORIA KAUFER GREENE
most unusual cookbook
and commentary by
Edouard de Pomiane,
originally published in French
in 1929 under the title Cuisne
Juive: Ghettos Modernes, has
been recently translated into
English and annotated by
food-writer Josephine Bacon.
The translated version, pub-
lished by Pholiota Press, is
called The Jews of Poland: Re-
collections and Recipes.
This book is unique for several
different reasons. For one, the au-
thor was not Jewish. His parents
were Polish patriots who were
exiled from their homeland be-
itilt t. -Tfustheitr......insur r ecti on
de Pomiane (whose name was
originally Pozerski) grew up
among other Polish exiles in
Paris.
Although he practiced medicine
as a profession, his preferred av-
ocation was cooking. In fact, he
was one of the most well-known
chefs and food writers of his time,
and the author of 21 cookbooks.
Furthermore, according to Ms.
Bacon, The Jews of Poland is the
only memoir of Polish-Jewish life
between the two world wars writ-
ten by a non-Jew and the only
kosher cookbook by a non-Jew, as
well as the only authentic collec-
tion of Polish-Jewish recipes.
The book is divided into two dis-
tinct sections — "Recollections"
and "Recipes" — each of which
features a special introduction by
Ms. Bacon. Her notes in the sec-
ond section, concerning de
Pomiane's confusion over the de-
tails of kashrut, are as interesting
as those in the first. She has
further added to the appeal of this
book by including a number of
period photographs of Poland that
were not part of the original pub-
lication.
De Pomiane visited Jewish re-
staurants and other ethnic meet-
ing places, and observed several
Jewish families as they cooked,
ate, and went about their daily
lives. He recorded the recipes as
best he could; then tested them
and occasionally simplified the
techniques.
Amazingly, many of de
Pomiane's recipes could be made
today and would likely be quite
appealing. Authenticity aside and
speaking as a modern, health-
conscious cook, my only criti-
cisms, in fact, are the large
amount of fat — particularly
animal fat such as goose or chic-
ken fat and beef or veal suet —
that is called for in so many of the
recipes, and the extremely
lengthy cooking times for some
vegetables.
not all the recipes are Polish-
Jewish. There is a smattering of
North African-Jewish dishes con-
tributed by a "Dr. Bequet of Al-
giers," quite unexpected in this
book.
The 220-page volume also con-
tains a helpful Polish pronuncia-
tion guide, a general index and a
recipe index.
The Jews of Poland: Recollec-
tions and Recipes can be ordered
A
Pholiota
Circle, Huntington Beach, CA
92647. The soft-cover version is
$9.95; casebound is $14.95, plus
$2 for shipping.
The following recipes are re-
printed from The Jews of Poland:
Recollections and Recipes.
BEEF SOUP WITH KASHA
3% pounds beef rib roast or sir-
loin tip roast, trimmed of
fat
Coarse (kosher) salt
1 tsp. salt
3 carrots, coarsely chopped
2 small turnips, coarsely chop-
ped
2 leeks trimmed and sliced
3 onions
2 garlic cloves, peeled
1 bunch parskey
8 oz. buckwheat groats
Kasher the meat . . . using the
coarse salt, and rinse it
thoroughly.
Bring 2 pints (4 cups) water to
boil and add the table salt. Skim
the surface as the water comes to a
boil. Add the vegetables and
buckwheat, and another 2 pints
water. Simmer on low heat for
three hours. Continue cooking,
but without letting the liquid
reach simmering point, for six
hours.
Serve the soup as it is, with all
the vegetables. The meat is served
separately with pickled cucum-
bers. Yield: 8-10 servings.
CHICKEN BITKI
1 young chicken
Coarse salt
4 bread slices, crusts removed,
soaked in water and
squeezed
1 tsp. salt
1 tsp. paprika
2 egg, 1 separated, 1 beaten
4 tbsps. flour
4 tbsps. dry breadcrumbs
6 tbsps. chicken fat
Remove as much meat as possi-
ble from the chicken carcass. Salt
it lightly, leave it for 30 minutes,
then rinse well in running water.
Grind the meat and mix it with
one third its weight in the bread
soaked in water and squeezed dry.
Season with salt and paprika.
Beat an egg yolk into the mixture.
Whip the white into stiff peaks
and fold it in.
Shape the mixture into patties
about 1 inch thick. Dip them in
the- flow. the beaten egg, and in
chicken fat in a skillet and try the
patties. Season again to taste and
serve. Yield: about 15 cutlets.
NUT ROLL
For the Dough
4 cups flour
1 envelope dried yeast
3 eggs, separated
1 /4 tsp. salt
1 /2 cup sugar
1 egg, beaten with 2 tsps. water
For the Filling
1 cup ground walnuts (or sub-
stitute 1 cup ground pop-
pyseeds for "Poppyseed
Roll")
1 cup sugar
1 egg white
%; tsp. salt
Sift three tablespoons of the
flour into a bowl. Add 3 tables-
poons water, or enough water to
obtain a thick paste, like a dumbl-
ing batter. Combine the yeast
with 2 tablespoons warm water
and mix it with the flour mixture.
Cover the bowl lightly with a
cloth and leave it in a warm place
for 2 hours. When this leaven has
risen, it is ready.
Beat the egg yolks, and sugar
together until the mixture turns
pale. Beat the whites into stiff
peaks. Incorporate the yolk mix-
ture, then the whites into the
leaven.
Beat the rest of the flour into
the mixture, kneading until the
dough no longer sticks to your fin-
gers or the bowl, and can easily be
rolled out.
On a floured board, roll out the
dough and shape it into a disk
about Vs inch thick. Leave it to
proof (rise), while you make the
filling.
To make the filling, mix the
ground walnuts with the sugar.
Beat the egg white until stiff and
fold it into the mixture. Add the
salt.
Spread the filling over the
dough. Roll it up like a strudel.
Put it in a warm place for at least
2 hours to rise. Brush the dough
with the egg beaten with water to
glaze it. Bake it for 45 minutes on
a greased cookie sheet in a pre-
heated 375-degree oven. Yield:
8-10 servings.
(01986 Gloria Kaufer Greene