COOKING
JANUARY
FUR SALE
Cookbook
Continued from Page 72
30% to 60%
REDUCTIONS
ALL '88 FURS
MUST BE
SOLD
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74
FRIDAY, JANUARY 27, 1989
GET REMUS
Call The Jewish News
354-6060
duced non-kosher cookbooks
because this is preferred by a
majority of members. Keep in
mind that writers for some
Jewish periodicals may not
want to review such books or
help to promote them.)
• INDEX, TABS, AND
CHARTS: While illustrated
pages separating chapters are
attractive and helpful, tabs
are not necessary and may
even detract by getting in the
way and making it difficult to
flip through the book. To
make the recipes convenient
and easily accessible, the
cookbook should instead have
a complete index at the end
that lists all recipes alphabet-
ipally by their name, major
ingredients, and type of food.
Charts are nice (but not ne-
cessary) if they are easy to use
and practical. One of my
favorite charts shows equiv-
alent pan sizes (so you can
substitute one pan for
another).
• RDERING INFORMA-
TION: This should be includ-
ed on order forms that are
printed on the last page of the
book so the page can be easi-
ly changed if the ordering ad-
dress or price of the book is
revised (it is tacky to cross off
an old price and write in the
new one). Include the cost for
postage and handling. If
possible, a phone number
should also be listed so food
writers will have a contact for
interviews and potential
buyers with questions can
have them answered.
THE
• ROMOTING
BOOK: Advertising in na-
tional Jewish magazines is
one way to spread the word
about your book, but it is also
expensive. A less costly alter-
native is to send a copy of the
book with a cover letter, the
name of a contact, and
possibly a press release
(describing the book) to food
editors of weekly Jewish
newspapers in major cities.
(Papers without their own
food writers might print the
press release verbatim.) You
might also want to offer the
book (at a wholesale price) to
local Jewish bookstores, and
other bookstores that sell
such books.
Following are two recipes
from fundraiser cookbooks
that have recently come to my
attention. The first is from
The Kitchen Connection, a
beautiful cookbook that was
produced by the National
Council of Jewish Women,
Omaha Division. It conforms
to most of the suggestions I
mentioned above. My only
disappointment with this
book is that it is not kosher
(though it has many recipes
which are kosher). (To order,
send $11.95 plus $1.50 for
postage and handling per
book to: Mrs. James Farber,
P.O. Box 241015, Omaha, NE
68124.)
The second recipe is from
Let My People. . . EAT produc-
ed by Congregation Beth
Yeshurun Sisterhood of
Houston, Texas. While not as
professional-looking as the
first cookbook, it is never-
theless attractive with many
appealing recipes and is com-
pletely kosher. (To order, send
$9.95 plus $1:00 for postage
and handling for each book
to: Congregation Beth
Yeshurun Sisterhood, 4525
Beechnut, Houston, TX
77096.)
(LOW-CAL) CHEESECAKE
SUPREME
This recipe is from The Kit-
chen Connection.
2 cups cottage cheese
2 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon almond extract
2 tablespoons lemon juice
2 tablespoons non-fat milk
powder
2 eggs
Put cottage cheese, honey,
vanilla, almond extract,
lemon juice and milk powder
into blender or food processor
container. Blend until
creamy. Fold in eggs. Pour in-
to a 9-inch round cake pan.
Set the cake pan into a pan
with 1 inch of water in the
bottom. Bake at 300 degrees
for 30 minutes. Cool slowly
and chill overnight. Serves 8.
PEAR CAKE (Pareve)
This recipe is from Let My
People. . . EAT
1 qt. peeled, cubed pears (ripe)
2 cups sugar
1 cup chopped nuts
3 cups flour.
1 /2 tsp. nutmeg or cinnamon
1/2 tsp. salt
2 tsps. soda
1 cup vegetable oil (scant)
1 tsp. vanilla
2 eggs, well beaten
Mix pears, sugar and nuts
and let stand about 45
minutes to 1 hour or longer,
stirring often to melt sugar
and make juice. Sift flour and
mix with nutmeg, salt and
soda. Add to pear mixture.
Add oil and vanilla and then
well beaten eggs. Stir by hand
until well mixed. Do not use
mixmaster. Pour batter into
greased and flour 10 inch
tube pan and bake at 350
degrees for 1 hour and 15
minutes.