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-\