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May 06, 1988 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-05-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE ACCESSORY SOURCE

HAS THE LATEST FASHION ACCESSORIES
— ON DISPLAY —
AT MARK'S CLEANING & TAILORING

32730 NORTHWESTERN HWY., FARMINGTON HILLS

SHERRIE STERN
661-0250

YVONNE WOMACK
626-4960

TAILORING

p

MARK'S - CLEANING AND TAILORING
32730 NORTHWESTERN HWY., FARMINGTON HILLS

FOREIGN
ACCENT
REDUCTION

Individualized Program

Joyce M. Hull, M.A., CCC

Certified Speech Pathologist

642-5170

MURRAY
GOLDENBERG

737-0360

NO TAILOR SHOP IN WEST BLOOMFIELD, FARMINGTON HILLS
OR ANY CITY CAN OFFER A SERVICE LIKE THIS

"LET US BE YOUR TAILOR"

DISCOUNT I
ALLING
I 0% TAIL OR ING

WITH THIS COUPON / Expires 5/13/88

I

PAIR OF PANTS

CLEANED FREE

VIDEOTAPING

ME BER

DETROIT
RETAIL
KOSKI

MEAT
DEALERS
ASSOC.

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

BARBECUE CHICKEN

(heat n' serve) . .

.

$ 1 59

669-4120

.

EMPIRE FROZEN

TURKEY BURGER (super buy) . . . . . $169 lb.

USDA CHOICE

CUBED STEAKS • • .

• • • . • $ 2 96 lb.

YOU CAN DEPEND ON OUR MEMBER MARKETS!

NEW ORLEANS
HARVARD ROW
KOSHER MEAT MARKET KOSHER MEAT MARKET

15600 W. 10 MILE RD.
Southfield
569-1323

21780 W. 11 MILE RD.
Southfield
356-5110

SINGER'S
KOSHER MEATS

DEXTER-DAVISON
KOSHER MEAT MARKET

COHEN & SON
KOSHER MEAT MARKET

BERNARD & SONS
KOSHER MEATS

13521 W. 9 MILE RD.
Oak Park
LI 7-8111

26035 COOLIDGE
Oak Park
LI 7-4121

25760 COOLIDGE
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LI 8.6800

29214 ORCHARD LAKE RD.
Farmington 'Hills
851.2788

OUR MEMBERS USE ONLY THE FINEST
KOSHER MEATS & POULTRY
BROUGHT IN FRESH DAILY
OUR MEMBER MARKETS DO NOT PREPACKAGE
OUR MEATS AND POULTRY BUT ARE
CUT FRESH DAILY AND DISPLAYED FOR YOU.
BE A NAME, NOT A NUMBER BY
SHOPPING AT YOUR MEMBER MARKET.

FOR HEALTH & QUALITY REASONS,
IT'S CHEAPER 10 BUY KOSHER!

80

FRIDAY, MAY 6, 1988

• Superior Quality
• Reasonable Rates
• Over 8 Years Experience

VIDEO PRODUCTIONS

SUNDAY, MAY 8 THROUGH THURSDAY, MAY 12

SUPER BUY

BY
KEN PRITZ

STUDIO FOUR

MOTHER'S DAY SPECIALS

EMPIRE OVEN READY

GOLDENBERG
PHOTOGRAPHY
350-2420

WITH INCOMING ORDER OF 55.00 OR tvIORE:L518

LOOK FOR THIS EMBLEM AT

I COOKING

Breast
self-examination --
LEARN. Call us.

51,

AMERICAN
CANCER
SOCIETY

HILF
DIAL-A-DISCOUNT

LOWEST PRICES

MAJOR
APPLIANCES

ALL BRANDS

Washers, Dryers, TVs,
Refrigerators,
Microwaves, Stoves,
Dishwashers,
AIR CONDITIONERS

Call with
Model Numbers
For Quotes

Est. 1960

APPLIANCE CO.

2416 14 Mlle Rd.

Between Crooks & Coolidge

280-1910

Mom's Day

Continued from Page 78

evening), and suggests how
afternoon tea can fit into
modern American lifestyles
(for instance, as a substitution
for the "power lunch").
The Pleasures of Afternoon
Tea is illustrated with several
tempting color photographs,
and has about 150 unusual
recipes that would be perfect
for Mother's Day or other
times of year. Hymes takes
advanatage of her English
background, and includes
many appealing regional
recipes from her native coun-
try. Such selections include
scones, maids of honor, Dun-
dee cake, barm bread, Parkin.
Following are a few recipes
from The Pleasures of After-
noon Tea by Angela Hymes
that would be nice for a
Mother's Day afternoon tea
party.

/2 cup ground almonds
Preheat oven to 350 ° F.
Grease 2 large baking sheets;
set aside. Sift flour into a
medium-size bowl; stir in
lemon peel. Set aside. In a
large bowl, cream butter and
superfine sugar with an elec-
tric mixer or a wooden spoon
until light and fluffy. Add egg
yolk and beat well. With
wooden spoon, gradually
work in flour mixture. Stir in
almonds. Turn out onto a
lightly floured surface. With
a floured rolling pin, roll out
to a thickness of 1/8 inch. Cut
into strips Y2 inch wide and 4
inches long. Arrange strips on
baking sheet, curving each
into an "S" shape. Bake
about 15 minutes or until
pale golden. Transfer to a
wire rack to cool. Makes
about 20 cookies.

COBURG CAKES
"Serve these little cakes
bottom-side-up so the almond
is on top."
6 blanched almonds,
halved
11/4 cups all-purpose flour
1 teaspoon baking soda
1 /2 teaspoon ground
allspice
1 /2 teaspoon ground ginger
% teaspoon ground
cinnamon
1 /4 cup butter or margarine,
room temperature
1 /4 cup superfine sugar
1 egg
1 tablespoon light corn
syrup
1 /4 cup milk
Preheat oven to 350 ° F.
Grease 12 (3-inch) fluted cake
pans or muffin cups. Place
almond half in bottom of each
pan; set aside. Sift flour,
baking soda, allspice, ginger
and cinnamon into a medium-
size bowl. In a large bowl,
cream butter and superfine
sugar with an electric mixer
or a wooden spoon until light
and fluffy. Add egg and beat
well. In a small bowl, stir
together corn syrup and milk.
Alternately add dry ingred-
ients and milk mixture to
creamed mixture, beating un-
til smooth after each addi-
tion. Divide among cake pans.
Bake about 25 minutes or un-
til tops spring back when
lightly touched. Cool briefly
in pans, then turn out onto a
wire rack to cool completely.
Makes 12 little cakes.
JUMBALS
"Also called 'jumbles; these
oddly named cookies reputed-
ly date back to the War of the
Roses in the 1400s."
11/2 cup all-purpose flour
Grated peel of 1 lemon
1/2 cup butter, room
temperature
% cup superfine sugar
1 egg yolk

TREACLE SCONES
Angela Hymes, author of
The Pleasures of Afternoon
Tea, notes that those from the
northern parts of England
pronounce the name of this
traditional treat to rhyme
with "throne" (as do most
Americans), but those from
the south of England pro-
nounce it to rhyme with
"gone." Since the name is
derived from the Gaelic sgonn
meaning "big mouthful," Ms.
Hymes concludes that the
southerners are probably
more correct. She also ex-
plains that "molasses is
known as treacle" in
England.
2 cups all-purpose flour
11/2 teaspoons baking
powder
Pinch of salt
2% tablespoons light
molasses
2 tablespoons butter
About % cup milk
Butter
Preheat oven to 400 ° F.
Lightly grease a large baking
sheet; set aside. Sift flour,
baking powder and salt into
a large bowl; set aside. In a
medium-size saucepan, com-
bine molasses and 2 table-
spoons butter; stir over low
heat until butter is melted.
Make a well in center of dry
ingredients; add molasses
mixture and milk and mix
with a fork to form a soft
dough. Turn out onto a
floured surface. Roll out with
a floured rolling pin or pan
dough with your hands to
make a round about Y2 inch
thick. Cut in rounds with a
2-inch fluted or plain cookie
cutter. Place 1 to 1 1/2 inches
apart on baking sheet. Bake
10 to 12 minutes or until well
risen and golden. Transfer to
a wire rack and cool 5 min-
utes. Split and serve warm
with butter. Make 12 to 15
scones.

1

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