N JEWISH NEWS let your words do the talking in the COOKING OPIUM 1/4 oz. Perfume Sephardi Treats 30% OFF Call The Jewish News Advertising Department at 354-6060 Continued from Page 84 similar discounts on national brands stir in the lemon -juice and nuts. Store in the re- frigerator, where it should keep for a few weeks. Makes about 3 cups. 543-9566 A COMPOTE DE FRUITS (Fruit Compote) 2 pounds high-quality dried fruit, including apricots, peaches, pears and prunes About % to % cup sugar (or to taste) Strip of lemon peel 1 tsp. vanilla extract or flavoring ToLife! PuritaneOil is a health i ch o ice. Low in saturated fat Kosher for Passover. In a large saucepan, soak the fruit in water to cover overnight. Drain. Add fresh water just to cover the fruit, along with the sugar, lemon peel and vanilla extract. Bring to a boil, cover, reduce heat and simmer for 20 to 30 minutes or until the fruit is tender but not mushy. Chill. Serve fruit in syrup. TARTES AUX AMANDES POUR PESACH (Almond Tarts for Pesach) 1 % cups very finely ground blanched al- monds (measure after grinding) % cup sugar 1 cup matzah cake meal % cup butter or margarine 1 /4 tsp. almond extract or flavoring 1 tsp. vanilla extract or flavoring 1 large egg Apricot jam, raspberry jam, and/or orange marmalade • Cook healthy this Pass- over! Puritan is so low in saturated fat it has 50% less saturated fat than any other leading cooking oil. That's important, because a diet low in saturated fat helps reduce serum cho- lesterol. That may help lower your family's risk of heart disease. Make Puritan your oil and fight saturated fat today with our money-saving coupon. 100% PURE VEGETABLE OIL LOW IN SATURATED FAT NO CHOLESTEROL •,0:3:4-ao, A • .:Z;,r UMW MM 4342P0 G5 0 0) MANUFACTURER COUPON EXPIRES 6-30-87 SAVE 250 CONSUMER: Don't embarrass your dealer: redeem this coupon ONLY by purchasing the brand size(s) indicated. with its value deducted from retail selling price. Coupon may not be reproduced. Void if transferred to any person. firm or group prior to store redemption You pay any sales tax. Any other use constitutes fraud. LIMIT ONE COUPON PER PURCHASE. . DEALER: Your redemption signifies compliance with P&G Coupon Re- quirements dated 1011/83. Free copy available by writing to PROCTER & GAMBLE 2150 Sunnybrook Drive. Cincinnati. Ohio 45237. Send properly 8704 redeemed coupons to same address. Cash Value 1/100 of 1c 60607 on Kosher For Passover 2 5 1 86 Puritan001 (ALSO GOOD ON REGULAR PURITAN OIL) Friday, April 10, 1987 PROCTER & GAMBLE THE DETROIT JEWISH NEWS 5 370 00 3 2 2 2 5 —L In a medium-sized bowl, combine the almonds, sugar and cake meal. Cut in the butter or margarine until the mixture looks like crumbs. Add the extracts and egg, and mix to make a stiff dough. Let the dough rest in the refrigerator overnight. Grease miniature tart pans or shallow muffin tins very well. Press some of the dough into the bottom and about 1/2 inch up the sides of each tart pan, so that the dough is about 1/8-inch• thick. Spoon a teaspoon of jam or mar- malade into the center of each tart. Bake in a preheated 325- degree oven for 35 to 40 min- utes or until the crust is gol- den brown. Let the tarts cool in the pans for a few minutes just until they hold their shapes, then quickly remove them before they get too firm and stick to the pans. Be careful when removing the tarts because the crust is de- licate and crumbly. Serve at room temperature. GATEAU AU CHOCO- LATE (Chocolate Cake) 6-large eggs, separated 1 cup sugar 1 tsp. vanilla extract or flavoring 1 cup (1/2 pound) unsalted butter (or margarine), melted and slightly cooled 8 oz. semisweet chocolate 2 tbsps. matzah meal Beat the egg yolks with the sugar and vanilla extract until light. Melt the chocolate in the top of a double boiler just until it is smooth. Beat the chocolate into the egg mixture alternately with the melted butter. Beat the egg whites until stiff but not dry, and gently fold them into the chocolate mixture. Fold in the matzah meal. Pour the batter into a buttered 9-inch springform pan. Bake in a preheated 350- degree oven for 40 to 45 min- utes or until firm. Turn off the oven and open the door, but do not remove the cake for 5 minutes. Cool it com- pletely in the pan, then re- move the sides. GATEAU A L'ORANGE TANTE LILY (Aunt Lily's Orange Cake) c/ N N This recipe comes from Lily Bar David, Manuele's pater- nal aunt. This cake is some- times accompanied with the Orange Preserves that follow. 6 large eggs /4 cup sugar 1 tsp. vanilla extract 2 cups very finely ground blanched almonds (measured after grind- ing) Finely grated peel of 1 orange 1/2 cup orange juice 3 Beat the eggs with the sugar and vanilla extract until light and thick. Fold in the almonds, then the orange juice and peel. Pour into a greased 9-inch square pan and bake in a preheated 350-degree oven for 45 min- utes. Cool in the pan, and cut into squares to serve. EGYPTIAN-STYLE ORANGE "PRESERVES" 2 to 6 large navel oranges 2 to 6 cups sugar (1 cup per orange) 2 to 6 teaspoons lemon juice (1 teaspoon per orange) Carefully peel the oranges so that only the outer orange part of the skin is removed but the white pith is left in place on the orange. [Editor's note: The removed peel may be finely chopped in a food processor and frozen. Use it to flavor dishes that call for grated orange peel.] Rinse the peeled oranges very well, changing the water often. Cover the oranges with water and bring them to a boil. Cook them for about 1 hour or until soft and easily pierced with a fork. Drain the Continued on Page 88 N