Turn oven to 350 degrees. Place
slices of squash in a single layer in
a greased, oven-proof dish. Sprin-
kle with cinnamon sugar and dot
with margarine. Pour in enough
hot water to cover bottom of dish.
Cover with foil and bake until ten-
der (about an hour). Remove foil,
baste with liquid and brown un-
der grill.

SUBTROPICAL FRUIT
SALAD

Make a selection of fresh, season-
al fruits, being sure to include as
many of the following as you can:

papaya
pineapple
guava
mango
lichi
cantaloupe
banana
passion fruit

Peel and dice all fruit into 112-inch
cubes. Combine in a bowl and com-
pletely cover with orange juice.
Chill well. Serve with pareve ice
cream.

D

espite the name — picklets
— this succulent dish re-
quires no pickling spice, no
cucumbers, no vinegar.
And don't look to serve picklets
atop hamburgers or with hot dogs
(unless your food tastes are de-
cidedly strange).
This Australian recipe comes
from Rabbi Yerachmiel Rabin of
Oak Park, whose grandmother
was responsible for its creation.
Rabbi Rabin recalls that his fam-
ily often enjoyed dining on pick-
lets at afternoon tea on Sundays.

PICKLETS
1 tsp. vanilla

1 cup self-rising flour
1 egg
1/4 tsp. baking soda
2 Tbsp. sugar
1 pinch salt
1 tsp. melted margarine
1/2 cup milk mixed with 1 tsp.
vinegar

Sift flour, sugar, baking soda and
salt. Make a well in the center,
add one egg and the milk and
vanilla. Mix to a smooth paste.
Add melted butter. Heat an elec-
tric frying pan. Slightly oil bot-
tom.
Drip spoonfuls of batter onto hot
pan and cook. Let it rise. Cook a
few minutes until golden, then
turn over with spatula. Wrap in a Rabbi David Nelson Turn cake tin upside down and
tea towel until all picklets are says the salami is up cover bottom with double-layer
of grease-proof paper. Cut
cooked. Serve plain, or with jam, for debate, but
everyone agrees the
enough paper to cover sides of
sugar or butter.
adafina is delicious.
tin reaching 6 inches above base.
4 ,
Pin together.
In other parts of the British Common-
Preheat oven to very, very low.
wealth, pavlova, not picklets, is likely to
Butter paper, making sure it's all
whet the appetite of guests for tea. New greased. Place on tray.
Zealand native Rabbi Eleazar Durdin, now
Beat egg whites until stiff, adding a
of Oak Park, likes this sweet treat that pinch of salt. Slowly add sugar, beating
bears the name of a famous dancer.
all the time, then add vanilla and vinegar,
continuing to beat mixture. Mixture
PAVLOVA
should be very stiff. Use spatula to place
4 egg whites
into cake tin. Bake 2-3 hours until gold-
1 tsp. vanilla
1 cup sugar
en. Remove paper when warm, and turn
1 tsp. vinegar
upside down onto serving dish.

FILLING

112 pint sweet cream
vanilla
roasted ground hazelnuts
sugar
chocolate

Beat cream and other ingredients, to taste.
Fill pavlova shell when cool.

0

f course, if the Queen (or perhaps a
relative who considers herself roy-
alty) is visiting, she might prefer
something right out of a British
cookbook.
Sarita Fox, a native of England and Ire-
land who now lives in Oak Park, has noth-

ing but eh-Ai:41h* memories of
the food on which she grew up,
some of which arrived regular-
ly by post (that's the mail in
American parlance). Her grand-
father was the only kosher
butcher in Northern Ireland.
When his children and grand-
children moved to England, he
continued to send meat to the
family, though numerous
kosher butchers were in busi-
ness in London. Mailed frozen,
the meat would arrive fresh the
next day.
"Erev Shabbat we always ate
fried fish, either haddock or
plaice or occasionally, if the fish
monger who delivered to the
house by van had it, there was
halibut, my father's favorite,"
Mrs. Fox recalls. "My mother
served that with a baked pota-
to, a green vegetable and either
cole slaw or another salad. In
later years, when my parents
became more health conscious,
the fish was always baked. A
specialty was mackerel, which
Mum cooked in a mustard
sauce.
"A special dessert on Friday
night was apple pie or a crum-
ble with ice cream. My father
preferred to eat a lighter meal
in the evening, and he main-
tained fleishigs were too heavy
to go to sleep on. He often was
home late on a Friday and es-
pecially in the summer, Shab-
bat came in late (it was still
light at 10 p.m. in June). I re-
member visiting my paternal
grandparents who lived in
Belfast in Northern Ireland;
Dad said the summer days
there were even longer.
"Shabbat morning before
shul (this was in the days when
we got unhomogenized milk
with the cream separated, float-
ing on the top), my father would
serve himself, my sister and me
sliced bananas with raisins and
this cream, without any cereal.
I can't imagine eating that now.
I'm sure he doesn't, either.
"Shabbat lunch typically was
roast chicken with potatoes and
carrots or rice and another veg-
etable and maybe a tomato and
green-onion salad, or another
salad, unless chopped egg and
onion was served as an hors
d'oeuvre. Dad used to make his
own special sweet, strong mus-
tard, as his grandmother had made, by
mixing Coleman's dry powdered mustard
with sugar and boiling water."
At her grandmother's house, fish balls
were a standard. "You were offered either
chopped and boiled or chopped and fried;
everything had been chopped by hand in
a wooden bowl with a chopping blade.
Mum never got a food processor, either.
I used to help sometimes chop fish for cut-
lets, or grate carrots and cabbage for cole
slaw by hand. I remember my mother
telling me stories about her mother's food.
I think Grandma Ray must have had a
heavy hand in making certain dishes, but
then again she used to make terrific

c,