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YOU NG JUDAEA '
NAMES NEW
PART-TIME AIDS
Four part-time City Directors
for Young Judaea have been
named in the South for the com
ing year tiy local Zionist Youth
Commissions, according to infor
mation received by Jack Becker
of Jacksonville, Chairman of the
Southern Zionist Youth Commis
sion, joint educational youth
agency of the Southeastern Z. O.
A. and Florida, Southeastern Ha-
dassah Regions.
These four City Directors are:
Joe Schandler for Memphis, Ten
nessee; Miriam Scheinberg for
the Greater Miami area; Leon
ard Segal for Atlanta and David
Pollock for Nashville, Tennessee.
Working closely with Herman
THE SOUTHERN ISRAELITE
(TAD DAMPNESS
Jl yr DAMAGE I
MAGIC CHEMICAL CHECKS ®
MILDEW, RUST, MUSTY ODORS
Sonki up more moio-
lure... work* contin
ually without reheat-
Imt... lattt all autniner
without attention.
Clout till 32 01 $1.29
lisemeat olio 112 ot. $2.91
Glut wo 258 oi $4.91
ftoie by ttlch l, Dovlion'i, King Hardware
and ©»h*r Uarflnf star©*.
Popkin of Atlanta, Director of
the Southern Zionist Youth Com
mission, these four part iLime
City Directors will supervise
Young Judaea activities in the
four communities mentioned, ’n
addition to working directly with
the Judaeans 8 to 18 years of
age, they will assist the Young
Judaea leaders and organize lo
cal leaders’ councils. Mr. Becker,
in nuking his announcement,
pointed out that it is hoped to
have other city directors in New
Orleans, Birmingham and Jack
sonville.
This will be Joe Schandler’s
second season to direct Young
Judaean activities in Memphis.
A senior Optomatry student in
Memphis, Joe is from Asheville,
N. C. He participated and assist
ed with the recent National
Young Judaea Convention held
at Camp Tel Yehudah in Hen
dersonville, N. C.
Leonard Segal, is working on
his Masters Degree in Education
at Emory University in Atlanta.
A U. S. Army Air Force veteran,
he is a graduate of the Univer
sity of Georgia where he was ac
tive in HiUel and I. Z. F. A.
Miss Scheinberg, a graduate
of Florida State University in
Tallahassee, has been doing
Youth Commission work for the
past few years and was secretary
of the Florida office of the Com-
THF TRADITIONAL DISH
FOR THE holidays
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ona gafilta fifth with tha quality you
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Make it
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ingradiaitl. thut Ilia origin*
home rocipo H»mand<
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IN
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(Corner Marietta and Spring Sts.)
We are now in the process
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Poiking space available in connecting garage
For further information, please contact
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303 PALMER BUILDING
Telephone WAInut 6363
By Leah W. Leonard
We simply cannot begin the
New Year without thanking
many of our readers-and-writers
for their greetings, their letters
of appreciation of the recipes in
this column. We have had very
interesting letters from the fol
lowing readers, many of whom
were considerate enough to en
close a stamped, selfaddressed
envelope when requesting a re-
ply.
Mrs. Lee Kalb. 6327 Orange
St., Los Angeles; Mrs. David R.
Schoichit, 17141 Monica Ave.,
Detroit; Mrs. Rose Kolin, 8215
McDougall St., Ilamtramck,
Mich.; Mrs. D. Lemer, 215 So.
Normandie Ave., Los Angeles;
Mrs. M. Fin berg, 1112 So. Peck
Dr., Los Angeles.
Mrs. Morris Hazen of 1739
Wymore Ave., E. Cleveland, ask
ed for suggestions “and recipes"
for foods to Ik- served at a fund
raising affair for Israel, to lx 1
given bv the Ladies’ Aux. of
Jewish War Veterans, Post 14,
of her city.
We are always happy to hear
from "readers," especially those
who sign their names and in
clude their addresses, plus the
Hatteriugs things they have to
say about the recipes. And, la
dies, please remember to file the
recipes that do appear, or paste
them in your kitchen scrap book.
You’ll soon have a collection
that your friends and neighbors
will want to borrow—that is, if
they aren’t subscribers to this
paper.
* * « « #
Vi cup lemon juice, vinegar or
Vt teaspoon sour salt
1 cup brown sugar
2 cups tomato sauce, canned
variety, or b cups strained cook
ed fresh tomatoes
4 tablespoons schmaltz or veg-
table shortening
4 tablespoons schmaltz or
vegetable shortening
4 tablespoons flour
1 cup seeded raisins
Salt and pepper as needed to
suit the taste.
Combine the chopped meat,
grated onion, grated carrot, eggs
and uncooked rice. Mix well.
Blanch the cabbage leaves by
pouring Itoiling water on them,
covering tightly and letting stand
for 5 minutes or till soft. Drain
off the water and place a hall of
the meat mixture in the center
of a leaf, roll it up, tucking in
the ends and placing each in
turn in a deep fry ing pan or oth
er suitable cooking pan. Arrange
the rolled up cabbage leaves
with the filling so they will be
close together. Add cold water
to come half way up the side of
the pan and bring to a boil.
Taste and add salt and pepper if
desired. Turn down the heat and
let simmer, uncovered, for 45
minutes to 1 hour. Add the lem-
Friday, October 2, 1952
on juice or other sour agent,
brown sugar and tomato sauce.
This should cover the PRAAKES
—shake the pan to distribute the
liquid evenly. Make an “cin-
bren" by browning the flour in
the melted shortening, adding
some of the sauce from the pan,
stirring till smooth. Turn this
thickening back into the pan,
shape gently to distribute even
ly, then add the raisins. Bake 30
to 40 minutes at 350 degrees F.,
turning each of the PRAAKES
once to brown l>oth sides. Serve
hot with mashed potatoes, spa
ghetti or plain boiled macaroni
elbows.
Serves 12, depending on appe
tites. Excellent when wanned
over, too.
SOUTHEASTERN
Nat l Poultry Show
r*
NO FUSS ... NO TRICKS-
JUST ADD MUK-AND MIX!
NOW YOU CAN IIOIM-3AXI
Now that you have to prepare
fof the festival of SUKKOT.
remember to decorate the dining
room (if you haven’t a Sukka in
which to sene the holiday
meals). Use sheaves of wheat if
you can get them, They are
beautiful just tied with gay rib
bons and placed in corners. Also
decorated with green and red
apples, pears, bunches of dark,
as well as light green, grapes,
Tokay grapes for the touch of
red, and place a pumpkin and
some various Squashes around.
Festoons of Cranberries, a cor
nucopia filled with plums,
grapes, oranges, apples, pears,
etc. makes a large table most at
tractive. This is one holiday
where the home-maker can “ad
lib" on decorations to her heart’s
content.
Also, don’t forget to serve the
traditional favorite some time
during the week of SUKKOT.
It is called PRAAKES by some,
HOLISHKES by others, or CO-
LUPTZI by still other families.
But we all know it as the taste-
tempting cabbage filled with
chopped meat. Here’s a basic
recipe and variations you’ll find
to your liking:
PRAAKES
(Holishkes, Goluptzi)
2 pounds chopped beef
1 large onion, gra‘ed
1 large carrot, grated
4 eggs
Vi cup brown rice
cup brown rice.
24 cabbage leaves
IN LESS THAN 4 MINUTES
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It's Kosher, too!
It bears the (y) I
Bake it QUICK
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Bake it BETTER
FROST YOUR CAKE IN JUST 3 MINUTES WITH {
Hie 3 Dromedary Fudge and Frosting Mix 5
1) Top * 'em oil with the greatest of ease! Made J
with pure, rich chocolate! r