Friday, December 5, 1969

THE MICHIGAN DAILY

Page Five


Friday, December 5, 969 THE MICHIGAN DAILY Page Five

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The Jeweler You Can Trust
- S TSO ONN
TERR\E cSEL 'GLE PR\CES H UNDREDS OF
TMRE 1500 FINE GIFTS
57.4.95 to FOR EVERYONE ON
YOUR LISTS
CHOOSE FROM THE WORLD'S FINEST WATCHES
'5
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LONGINES BULOVA ACCUTRON
TREASURED GIFTS FOR HIM AND HER
AT DOWN TO EARTH PRICES
--
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GENUINE STONE CIGARETTE LIGHTERS
CROSS PENS mn
PENDANTS KREISLER, SWANK Chrome or GEld
Great Selection ZIPPO, RONSON $5m00 up
$6.95 to $150.00 $3.95 to $18.50$
LINKS ond TACK SETS PRINCE GARDNER
Lots of Smart Styles BILLFOLDS
$3.00 to $25 .00 $4.00
PIN $22.00
EAR $16.00
14 KT. GOLD OVERLAY
oses of delicately handHUNDREDS OF SPEIDEL
PIERCED EARRINGS TWIST-O-FLEX BANDS
carved genuine ivory, with $2.00 to $250.00 from $4.95
finely veined leaves in
E4Kt. yellow gold overlay.
See our beautiful selec-
tion of this fine quality . **7
ewry today,-.
NIGHTLY OPENINGS BEFORE
CHRISTMAS TO 9 P.M.
DEC. 5,8,12,
15, 16, 17, 18, 19
22, 23

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201 S. MA IN AT WASH INGTON
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Drinking, eating
Potato Kugel
POTATO KUGEL is a Jewish holiday favorite especially topped with
applesauce.
8 medium potatoes
pint chicken fat
3 or 4 onions
4 eggs
4 teaspoon flour
1 teaspoon baking powder
taste of garlic
salt and pepper
Grate the potatoes and one onion. Browtn remaining onions in fat.
Mix beaten eggs and potatoes. Add dry ingredients and then
browned onions. Put in greased muffin tins. Bake in slow oven 1-1
hours or until well browned.
Fishhouse Punch
ILOWN DIRECT- to these pages from the Lippincott residence in
Wry, N.Y., is this indescribeably delicious recipe for Fishhouse
Punch. "It's really good," says Helene Lippincott, smiling ryely. "If
you make it this way, you'lt get 30 cups." Hiccup:
1 quart brandy
1 quart light rum
1 quart dark rum
1 pint lemon juice (from real lemons)
1 cup of sugar (or more if you like)
Eggnog
THE HOLIDAY season isn't complete without eggnog. But you have
to be sober to make it well because the process is time-consuming
and difficult. It's also expensive. But it's fun:
36 eggs
1 gallon of thick whipping cream
1 f lbs. of sugar
1pint of whiskey
1 pint of rum
1 pint of gin
1 pint of brandy
Break eggs and separate eggs and yolks. You should have 36
whites, 36 yolks and at least 72 shells.
Whip whites of eggs and yolks of eggs separately until very ligtt.
Divide the sugar putting half with the whites and the rest with
the yolks. Then beat again until very light. Then combine the sugar
yolks and sugar whites. Beat thoroughly (or until light).
Add whiskey to cook eggs.
Whip the cream and add it gradually to the mixture. Meanwhile,
add the gin, rum and brandy at intervals.
If the finished, beaten product is too thick, thin with sweet milk.
Add sugar if needed. Beat, of course until smooth, velvety, drinkable.


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304 S. STATE ST. "

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