I COOKING I HOLIDAY SALE! HOLIDAY SALE! HOLIDAY SALE! Giant-Deli ER1C/±. SAVE NEW YORK CHEESECAKE $999 BULK FOOD WEST BLOOMFIELD STORE ONLY WALNUTS HALVES & PIECES GOOD ONLY AT WEST BLOOMFIELD STORE $1.99.. 6718 ORCHARD LAKE RD West Bloomfield Plaza Mon.-Sat. 8:30 a.m.-9:30 p.m. Sun. 9 o.m.-6. p.m. Limit 2 lbs. With Additional Purchase • Expires REG. $35 VALUE! - - AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE __ ONLY CHOCOLATE COVERED • RAISINS • PEANUTS tr„. $ 1.69 , lb. PITTED PRUNES I 11 , II r I COLUMBIAN COFFEE e ® ERMAN BULK FOOD COUPON - WEST BLOOMFIELD STORE ONLY GOURMET 1111 3.99 ib • REGULAR • DECAF I Limit 2 lbs. • Expires 1-8-90 • • COUPON AMERICAN BULK FOOD COUPON 59° WEST BLOOMFIELD STORE ONLY POPPING CORN ASSORTED MERCKINS BAKING WAFERS I ■ ..4 6 American Bulk • Food .b. MUENSTER gi CHEESE A _ _ 7 lb WEST BLOOMFIELD STORE ONLY j Limit 2 lbs. • Expires 1-8-90 • JN 33 lb. Limit 2 lbs. • Expires 1-8-90 • JN AMERICAN BULK FOOD COUPON Right in Your Own Driveway! . ,s4 / THE MARTIN AND SUE WEISS AND FAMILY OF MODERN BAKERY 13735 W. 9 Mile Rd. — Oak Park 546-4477 WISH ALL THEIR FRIENDS AND CUSTOMERS A HAPPY CHANUKAH 84 FRIDAY, DECEMBER 22, 1989 Special to The Jewish News I 1 AMERICAN BULK FOOD COUPON lb. Herring And Chanukah: A Scottish Tradition ETHEL G. HOFMAN WEST BLOOMFIELD STORE ONLY JN YY lb. Limit 2 lbs. • Expires 1-8-90 • JN A Ao HONEY 1 OAT BRAN, AMERICAN BULK FOOD COUPON CLOVERLEAF 790 Limit 2 lbs. • Expires 1-8-90 • JN Limit 2 lbs. • Expires 1-8-90 • JN ' I j 1 8 90 • JN 16 slices per pie 10" diameter by 2" high TUNE -UP I MAN Certified by the National Automotive Institute of Excellence Comes to your home or office with the garage-on-wheels Valet service that doesn't cost one penny extra • Expert diagnostic tune-up • Electronic analyzer - all engine systems • Professionally trained mechanics • Perfect results assured Expanded Services Call Sanford Rosenberg for your car problems = 398-3805 ;maitreard' CLASSIFIEDS GET RESULTS! Call The Jewish News 354.6060 n Scotland, long before the markets were flooded with flash frozen, process- ed, out-of-season foods from faraway places, herring had the proud reputation of being what we would term "soul food" to both Jew and gentile. Scottish Jewish families rarely indulged in bagels (even fresh baked came out like jawbreakers); salmon was preferred caught fresh from the streams, instead of cured as in lox; and fruited soda bread was the answer to a yeasty babke. Herring took pride of place on the menu since there was always a cheap and plentiful supply. For winter, the plump fish were salted and stored in a barrel; in summer, it was easy enough to run down to the fishing boats and buy what we needed. If the catch had been heavy, the herring were given away. A.J. McClane, in his book The Encyclopedia of Fish Cookery (Holt, Rinehart and Winston, 1977), notes that "herring were once a silvery legion that roamed the Atlan- tic and Pacific Oceans in un- countable billions?' Today, herring have been exploited by fleets armed with com- puters and electronics, and the supply is severely depleted, pushing up the price. But in Scotland, up un- til the 1940s, half a dozen fresh herring could be bought for less than 50 cents. Every summer morning, the arrival of the herring fleet at the piers signalled a frenzy of activity. Thousands of gulls screamed overhead as women, wrapped in leather aprons and flashing knives like swords, made short work of gutting the silvery cargo. The fish were packed between lay- ers of salt in wooden barrels, then rolled over to the "cooper" who rammed on the covers and sealed it all with metal bands. The term "fresh" was aptly applied to herring packed in this man- ner, for only minutes elapsed between the fish jumping in the troughs to the time it took to pack and seal. This old-fashioned method has now given way to factory machines and timeclocks but there's many a bone and fin that's been overlooked, only to turn up in a jar of commer- cial tidbits. In the United States, it's almost impossible to find a fresh herring since most of the catch is pickled or semipreserved. The rest is used for animal feed and is 41 termed "trash fish." A pity! Herring is a plump, flavorful and nutritious fish lending itself to simple ingredients and every cook- ing method. For my mother, in her island kitchen, Chan- ukah and herring were syn- onymous. Maybe it was a challenge to her Lithua- nian/Russian heritage be- cause each night, after the menorah was lit, we feasted on a different herring dish. A barrel of salt herring was kept out in the garage to last the winter and each day, I braved the elements to get a "fry?" not necessarily to be fried, but enough to feed our family of five. My mother had packed several 10-pound glass jars with her homemade a, pickled herring. Fronds of dill, bay leaves and black pep- percorns floated through, giv- ing off a piquant flavor which mellowed over the winter months. These were stored on shelves in the chilly porch at- tached to the back of the house and along with salt herring provided the inspira- tion for scores of quick meals. So, for this Chanukah, pass 41 up the salmon and flounder. Instead, wake up those taste buds and stir memories with some herring . . . cooked the old-fashioned way. • I HERRING FORSHMAK (RUSSIAN CUISINE) 4 salt herring fillets 2 tablespoons vegetable oil