Each month in this space,
L'Chayim will look back into issues
of The Jewish News to see what
was happening in the local Jewish
community or in the Diaspora 10, 20
and 40 years ago.

40 YEARS AGO

The Hungarian government
took over the Jewish high school of
Budapest under the official
nationalization policy. The first
authentic Israeli cafe in this country
opened in New York.

The Coronet Theater, Detroit's

.

first art film theater, opened on
Mack Avenue. Yeshivah Beth
Yehudah balanced its budget for the
first time in 10 years since its
expansion.

averting a threatened strike. Ground-
breaking ceremonies were held for
the new Congregation Beth
Abraham Hillel Moses on Maple
Road.

20 YEARS AGO

10 YEARS AGO

Five new cases of cholera were
reported in the Jerusalem area,
bringing the total cases in Israel to
42. A kosher mess hall was opened
in Korea for Jewish servicemen and
families in the Seoul area.

The Israeli monetary unit
became the shekel. United Nations
Secretary General Kurt Waldheim
criticized Israel in his annual report
to the assembly.

United Hebrew Schools teachers
agreed to return to their classrooms,

A federal district judge revoked
the U.S. citizenship of Romanian
Orthodox Archbishop Valerian Trifa.

tee l:ez,i1 14 Start New Year With Healthy Feast

By LESLYE MICHLIN BORDEN

Despite its solemnity, Rosh
Hashanah is a joyous observance,
filled with home and good
intentions. The holiday abounds with
food traditions. The most popular,
which underlines the desire for a
sweet new year, is dining on sweet
foods, particularly those flavored
with honey.
The holiday builds on the
desire to live long, sweet, and
significant lives. Whatever you do
for the holiday, you should do with
special care, whether it is praying or
cooking. A time for new year's
resolutions, the holiday sets the
pattern of behavior and thoughts for
the entire rest of the year. So, if you
want to make a Rosh Hashanah
resolution that will improve your
health and the health of your family,
prepare a low-fat, low-cholesterol
holiday feast.

CHALLAH WITHOUT EGGS

Usually rich in eggs and oil,
Challah is one holiday treat you can
hardly do without. If you bake your
own, you control the ingredients.
Use egg substitute instead of whole
eggs. Make sure to select a brand
that is not high in oil. Find the one
that is almost 100 percent egg
whites. In addition, cut down on the
amount of oil you add to the dough
itself. 1;,..7 an oil that contains a
high ratio of polyunsaturated to
saturated fat, like canola oil. Some
poeple like to add raisins to the
dough for this special holiday,

2 packets dry yeast
21 /2 cups very warm water (about
110 degrees)
honey
pinch of crushed saffron (optional)
10 cups unbleached white flour
1 1 /2 teaspoons salt
8 ounces egg substitute (equivalent
to 4 eggs)

L 4

-

FRIDAY, SEPTEMBER 7, 1990

6 tablespoons canola oil
sesame seeds
1 egg white

In a small glass bowl, combine
the yeast with 2 cups of water. Add
a teaspoon of honey. Stir well and
set aside. After about 5 minutes, the
yeast should be bubbling. Now it's
ready to use. Stir in the saffron, if
desired.
In a very large ceramic mixing
bowl, combine 6 cups of flour and
the salt. Make a well in the center
and add the yeast mixture, stirring
well. Scrape the sides of the bowl to
combine all the flour.
Add 1 /3 cup honey, 2 cups more
flour, the egg substitute, and the oil.
Continue stirring. Work in 1 more
cup flour. The dough should be
sticky. Add up to 1 /2 cup more water
if it isn't. Combine all these
ingredients well.
Rub the remaining cup of flour
into your pastry cloth. Remove the
dough from the bowl and place on
the floured cloth. To aid kneading
when the dough is sticky, lift the
edges of the pastry cloth and knead
through the cloth. This way, you will
use less flour and your bread will
be light and have a wonderful
texture. Knead until the dough is
smooth and elastic, about 10
minutes.
Wash out the bowl in which you
mixed the dough. Dry it carefully
and spray the inside with a
vegetable spray. Or, wipe out the
inside with a paper towel moistened
with canola oil. Place the kneaded
dough into the greased bowl. Cover
with a clean, damp towel and let
rise in a warm place, free from
drafts, until the dough has come up
to the top of the bowl (or doubled in
size), at least 1 1 /2 hours (or longer).
Spray 2 8-inch cake pans with
vegetable spray.
When the dough has risen,
punch it down and turn out onto the

pastry cloth. Divide into two equal
parts. Put one half back into the
bowl and cover while you are
working with the other half.
Divide the first half into four
pieces. Roll each one out to an
18-inch snake. Press the top ends
together and braid. Starting at the
outside edge of the prepared
cakepan, coil the braid in a circle,
working toward the center. Tuck the
ends inside the center. Cover the
shaped dough with the damp towel.
Then shape the other half of dough.
Let both breads rise until doubled,
about 1 hour.
In the meantime, preheat your
oven to 350 degrees. When the
breads are ready to bake, beat the
egg white with a little water. Brush

this mixture onto the bread, taking
care not to get it near the edge of
the pan (or the bread will stick to
the pan). Sprinkle with the sesame
seeds. Bake 30-40 minutes, until
golden brown and the bread makes
a hollow sound when you tap the
bottom with your finger. Cool on
wire racks. Remove from pans when
still slightly warm. Makes 2 large
loaves, 24 slices each. Per slice:
120 cal.; 3.22 g. prot.; 21.85 g.
carbo.; 2 g. fat (including .21 g.
sat. fat); 0 mg chol.; 73.85 mg
sodium.

Leslye Michlin Borden is a Detroit
native residing in California who
specializes in healthful kosher
cooking.

For Our Children

Someday when my children are
old enough to understand the
logic that motivates a parent,
I will tell them:

I loved you enough to ask where
you were going, with whom, and
what time you would be home.

I loved you enough to insist that
you save your money and buy a
bike for yourself even though we
could afford to buy one for you.

I loved you enough to be silent
and let you discover that your
new best friend was not a nice
person.

I loved you enough to stand over
you for two hours while you
cleaned your room, a job that

would have taken me fifteen
minutes.

I loved you enough to let you see
anger, disappointment and tears
in my eyes.
Children must learn that their
parents aren't perfect.

I loved you enough to let you
assume the responsibility for your
actions even when the penalties
were so harsh they almost broke
my heart.

But most of all, I loved you
enough to say NO when I knew
you would hate me for it. Those
were the most difficult battles of
all. I'm glad I won them because
in the end you won something
too.

Author Unknown