WONDERING HOW TO PAY
FOR YOUR CHILD'S JEWISH EDUCATION?
For families with children in Sunday, afternoon,
or evening classes, the Jewish Educational Scholarship
Program may be the answer.
This communal scholarship fund was established by the Jewish
Federation of Metropolitan Detroit to promote Jewish education and
to encourage synagogue and temple membership.
Scholarships are based on financial need, with priority given to families
who are affiliated with a congregation or sponsoring organization.
Application forms are available at any of the
participating schools, or from the Planning Department of the
Jewish Federation of Metropolitan Detroit.
APPLICMION DEADLINE
JUNE 30, 1996
mita,
VattINONA:M.
UNIROMMIEM
$30:36MOSEMZI
""NsaiSNASSIMI
'Alogws.mswe
#ft,
oass952MY ,NolotaltM
—, ,:;,..
•
QUESTIONS?
Wszsolamptsb•
Call the Jewish Federation,
642-4260, ext. 221
Participating schools:
Adat Shalom
Belt Kodesh
Beth Abraham Hillel Moses
Beth Achim
Beth Shalom
Birmingham Temple
B'nai Moshe
Jewish Parents Institute
Shaarey Zedek
Shir Tikvah
T'chiyah
Temple Beth El
Temple Emanu-El
Temple Israel
Temple Kol Ami
Temple Shir Shalom
Workmen's Circle
CHILDREN page 154
together the margarine and 1 cup
sugar. In a separate bowl, using
a hand beater or large spoon,
beat the eggs well.
Combine them with the mar-
garine and sugar mixture, vanil-
la, and orange juice.
Child: In another
bowl, mix together
the flour, baking
powder, and salt.
Add this to the mar-
garine mixture. Mix
well.
Child: Blend in the
chocolate chips, co-
conut and nuts.
Grease and flour 3
bread pans, put
the dough in them,
and bake for 30-40
minutes, until done.
Cool and cut carefully into 1/2
inch slices.
Adult: Turn up oven to 400 de-
grees.
Child with Adult: Arrange the
mandelbrot slices on baking
sheets. Mix the cinnamon with
the remaining 2 teaspoons sug-
ar and sprinkle over the top.
Brown in the oven for a few min-
utes, until golden. Note:
You can also use a food
processor for this
recipe.
HOMEMADE
PEANUT BUTTER
1 cup peanuts
1 tablespoon vegetable oil
1 teaspoon salt
Sugar to taste
Equipment:
Food processor or mortar and
pestle
Spoon
Adult with Child: Place the
peanuts and the oil in either the
food processor or a mortar and
pestle, depending on how much
energy you want your children to
expend. Blend or pound until pul-
verized, stopping at chunky or
smooth peanut butter. Add salt
or sugar to taste and additional
vegetable oil if you want it
creamier.
AUNT LISL'S
BUTTER COOKIES
1/2 pound (2 sticks) unsalted
butter or margarine, softened
3/4 cup sugar
2 eggs
1 tablespoon brandy (optional)
Dash of salt
1/2 teaspoon vanilla
3 1/2 cups flour
1 egg yolk
Chopped nuts and
raisins or 1 egg white
Coarse sugar colored with
blue food coloring
Equipment:
Measuring cup
Measuring spoons
Mixing bowl
Wooden spoon
Cookie cutters or toothpicks
Rolling pin
Greased baking sheet
Pastry brush
Metal spatula
Cooling rack
Child: In a bowl, cream the but-
ter and sugar. Then mix in the
eggs, brandy, salt, vanilla, and
flour. Let rest for at least 30 min-
utes in the refrigerator.
Adult with Child: Roll out the
dough to 1/8 inch thick. Preheat
oven to 350 degrees.
Child: You can either use cook-
ie cutters or use the point of a
toothpick like a knife to cut out
cookies in any shapes you want.
Once you have cut out the
cookies, gently place them on the
baking sheet. Then either brush
them with egg yolk and sprinkle
with nuts and raisins or brush
with egg white and sprinkle with
blue sugar.
Adult: Bake
for about 10
minutes, or
until golden
brown. Use a
metal spatu-
la to gently
remove each
cookie from
the baking
sheet to a
cooling rack
or flat plate.
Publicity Deadlines
156
The normal deadline for local news and publicity items
is noon Thursday, eight days prior to issue date. The
deadline for birth announcements is 10 a.m. Monday,
four days prior to issue date; out-of-town obituaries,
10 a.m. Tuesday, three days prior to issue date.
All material must be typewritten, double-spaced, on
8'/2 x 11 paper and include the name and daytime tele-
phone number of sender.
c-\