CHANUKAH page 86
" " • "" '''''''''''''''''' • '' '
• • • • • • '' ''''''
2 cups rich dairy eggnog
3 /4 cup brandy (optional)
1/8 cup rum (optional)
small scoops vanilla ice
cream
freshly grated nutmeg
•
•
Just before serving, place
ice cream, eggnog, brandy
and rum in blender. Whirl un-
til frothy. Serve in stemmed
glasses. Top with a small
scoop of vanilla ice cream and
a generous shake of nutmeg.
12-15 servings.
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4
SOCETY
aANCEI‘
VIENNESE
CHOCOLATE
4 ounces semisweet
chocolate
V3 cup sugar
1 /4 tsp. salt
11/2 cups boiling water
4 cups scalded milk
1 tsp. vanilla extract
1 cup heavy cream,
whipped
Melt the chocolate in the
top of a double boiler over hot
water. Stir in the sugar and
salt and slowly add the boil-
ing water, blending well. Add
the scalded milk. Simmer the
mixture for a few minutes
and then beat with a whisk
until frothy. Add the vanilla.
Serve the chocolate from a
heated coffee pot and use
demitasse cups. Pass the
whipped cream separately.
Makes 10 to 12 servings.
RUSSIAN TEA
2 Tbsp. orange pekoe or
Darjeeling tea leaves
2 sticks cinnamon
1/2 tsp. whole cloves
1 /2 tsp. whole allspice
1/8 tsp. freshly grated
nutmeg
1 /2 tsp. freshly grated
orange or lemon rind
1 gallon boiling water
11/2-2 cups sugar
juice of 4 oranges
juice of 3 lemons
Place the tea leaves, cinna-
mon, cloves, allspice, nutmeg
and rind in a cheesecloth bag.
Drop into the boiling water,
add the sugar, and boil for 10
minutes. Remove the bag and
add the orange and lemon
juices. Adjust for sweetness
and serve hot.
GOURMET
CARAMEL CORN
And here is an idea to make
your own homemade caramel
corn .. .
about 16 cups unsalted
popped popcorn
1 cup brown sugar
1 /4 cup light corn syrup
1 /2 cup butter
% tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 cup peanuts (or nuts of
your choice)
Place popcorn in a large
double brown paper bag.
Combine the sugar, syrup,
butter and salt in a bowl
Microwave on high for 2
minutes. Stir. Microwave 3
more minutes, stirring after
each minute. Add vanilla an
baking soda. Stir. Pour over
popcorn in bag. Shake well.
Place bag in microwave an
microwave for 1 minute.
Shake well. Repeat. Add the
nuts. Place in microwave
again for 30 seconds. Remov
and shake well. Pour on light-
ly greased foil or waxed pape
to cool. Store in tightly
covered containers. Makes 4
quarts. ID
JNF Executive
Makes Donation
Jerusalem (JTA) — A retired
public relations executive at
the Jewish National Fund
has donated a quarter of a.
million dollars to his former
employer.
Milton Jacoby's gift cre-
ated a park to honor his
parents at the Jewish Na-
tional Fund American In-
dependence Forest in the
Judean Hills. The park was
officially dedicated last mo
th.
"I guess that corny concept
of making the desert bloom
became a reality to me," said
Mr. Jacoby, who, for close to,-
25 years, was director of
public relations at the New .
York office of the Israeli af-
forestation and reclamation:.
authority.
"They paid me a good
salary," he said. "I wasn't
married at the time and I in-
vested wisely."
The park is Mr. Jacoby's'
first project. Mr. Jacoby, 75,
followed up retirement 10
years ago by resuming his
own public relations busi-
ness and publishing travel
guides.
He plans to fund a water•
reservoir in the Galilee and
has willed the bulk of his
estate — "after (the prover-
bial) 120 years" — to the
Jewish National Fund.
"It is always wonderful
when a man can bring
dream to reality," Moshe
Rivlin, JNF chairman and a
friend of Mr. Jacoby's, said
in a message to the
ceremony.
In his frequent travels, Mr.
Jacoby has also contributed.,
articles to the Jewish Tele-
graphic Agency from exotic 7
places in the Jewish world.