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FRIDAY, NOVEMBER 21, 1952
THE SOUTHERN ISRAELITE
btj LEAH LEONARD
If you can give your imagin
ation a mental “kick backwards”
to the first Thanksgiving Day on
American soil, and get the feel
of what it meant to those early
pioneers at first sight of that
Hhi/pload of food and other neces
sities, you’ll remember to send
relatives or friends in Israel a
special food package in time for
THRIFT
CORNER
BROAD AT WALTON
Nr 29 pon thousand* of thrift*
Atlantan* hor* anjoyod Hi* con-
«mImc* at goring at Standard.
TWf know tram •xperionc* ho*
mr llbtral dividends mak* savings
frwf.
line* 1927, N#v#r Lass Thai
3%
• y*<U currant dividend
Thousands at *th*r Atlantans h*v%
►fan helps* Sr *ur safa hom*
wans at low*si Intarast rats* aa
Maps Id balarto* only.
ASSETS OVElt $18,000,000
[ tl Inat a. *. I a tTMt Bldf. a tail Hlf]
J. I- R. BOYD, Sso’y and Atty.
THANKSGIVING DAY.
loot’s not forget that there is
a truly good Jewish story con
nected with the traditional
Thanksgiving Day “bird.”
If you have wondered how the
turkey got such a foreign sound
ing name, let’s glance back to
Columbus’ voyage of discovery.
'In 1942 it was essential that Col
umbus’ crew include a linguist
in order to understand the peo
ple of India if and when they
reached East by sailing West.
That linguist was the scholar,
Luis de Torres, a Jew who knew
his Bible. Well, when they
reached land, among the strange
sights they beheld was a big-fea
thered bird with bright red wat
tles and spotted tail feathers.
They had never before seen such
a bird, and called deTorres. He
recalled that in the Bible thore
is mention of a bird called TUK-
KI and it resembled this very
bird. Well, TUKKI sounded like
TURKEY. So, Turkey it has re
mained to this very day.
Today turkeys are bred spe
cially for compactness, full
breasted and short-legged. Tur
key farms in Beltville, Md„ are
credited with having achieved
this particular strain of fowl,
which rapidly became a favorite,
and threatens to displace the
chicken for Sabbath and Holi
day fare.
Whether you serve Turkey
with Dressing, Cranberry Sauce
and Pumpkin Pie, or just plain
broiled hamburgers for Thanks
giving Dinner, you’ll like the
following recipe for Yams (sweet
potatoes, to us). Save the grape
fruit cups from breakfast, or the
large orange cups if you prefer:
GLAZED YAMS IN FRUIT
CUPS
2 pound# yams (yellow or red
veriety)
Cold wafer to cover
1 teaspoon salt
2 eggs
3/b cup brown sugar
1 teaspoon grated orange rind
1/U teaspoon cinnamon, op
tional
1/b cup thick orange juice
1/2 cup brandy
Cook the well scrubbed yams
in cold water with salt till tender
enough to pierce with a fork or
toothpick. Drain. Let cool en
ough to handle. Peel and mash in
a bowl. Add the eggs, brown su
gar, grated Grange rind, cinna
mon and juice and mix well till
Let Is
Talk
Turkey!
W e Have Them in Any Size
FOR YOUR
THANKSGIVING DINNER
ALSO A COMPLETE LINE OF
FANCY LARGE HENS
I * LOWER PRICES ON FRESH EGGS
TRINITY POULTRY HOUSE
For Better Service — Two Stores
52 Trinity Avenue, S.W. — AL 8147
266 Washington Street, S.W. — LA 6587
Complete American-Jewish
Cook Book “Appetizing” Itself
This is our first experience at
reviewing a cookbook and we
will record right here and now
that “The Complete American-
Jewish Cook Book” ($4.95) filled
us with a reaction, which book-
publishers undoubtedly would re
gard as good.
Our reaction was one of great
impatience. Perhaps if we were
of the sex which usually does the
cooking in America, we would
have rushed forthwith into the
kitchen, turned on the stove and
cleared the decks for a session
of trying out the tasty viands
charted on the pages of this vol
ume. But being of the group
mostly occupied indulgently in
eating the products of culinary
arts, we could only long impat-
fluffy. Turn this mixture into
grapefruit or orange cups, mark
with a fork in any desired pat
tern, sprinkle liberally with
brandy and light with a match
just before serving time. To
make the fruit cups specially at
tractive cut the grapefruit or
large oranges as follows: With
the sharp point of a paring knife
start at the center between stem
and blossom end, cutting into
pointed scallops from outer skin
to center. Twist gently to separ
ate the halves. Scoop out the pulp
or segments. Save the skins to
bo filled.
iently to sample the endless suc
cession of wonderful'food chart
ed via ingredients and prepara
tions.
Edited by Anne London and
Bertha K. Bishov, and published
by the World Publishing Com
pany of Cleveland and New York,
this book presents more than
3500 tested Kosher recipes and
thousands of helpful hints for all
kinds of cookery. It is certainly
one of the most complete volumes
on the subject we’ve ever seen.
There is a beautifully illustra
ted section in color and other
pictures and charts which will
appeal to homemakers, whether
occupied fulltime or on the run
after office hours and weekends.
The recipes are designed to be
read with ease and are written
in the simplest possible style.
Some of the suggestions are
pretty basic, but the pages offer
such helpful hints as how to slice
brazil nuts, how to unmold gela-
trated' and even how to control
(■rated, and even how to control
weight. To round out this sam
ple of variety, it also has a glos
sary of Yiddish terms, concen
trating naturally on variations
pertaining to cookery.
We had only to thumb through
the section on soup to wonder if
we could take a compelte meal of
soups. The sections on salad
dressings, sauces, desserts, cook
ies, meats, quick breads, bever
ages and appetisers were just as
tempting.
Topping off the attractions of
this book are a group of recipes
for the home bar tender and a
section devoted to Passover reci
pes.
—ADOLPH ROSENBERG
GEFILTE FISH FOR
QUEEN MOTHER
LONDON (JTA) — British
Queen Mother Elizabeth this
week visited the Israel exhibit at
the International Cookery Exhi
bition here and tested ‘‘gefilte”
fish, traditional Jewish dish.
The mother of the reigning
British Queen expressed interest
in Jewish cooking and asked sev
eral questions about the prepara
tion of meals in Orthodox homes.
The Jewish dishes were pre
pared by various Israeli women
currently residing in London, in
cluding wives of Israeli diplo
mats.
World's Largest
Post Control Co.
713 W. Peachtree EM. 4541
MEMBER OF B’NAI B'RITH
* * *
Mrs. Mattie Rich of 101 Grove
St., N. Attleboro, Mass., wanted
to know how to make “raw po
tato dumplings," and she added:
“If such a thing is possible.” It
is, indeed. Here’s how. Try it and
see:
CRATED POTATO
KNALDLACH (Dumplings)
3 large potatoes, pared and
grated
1 cup cooked, tnashed potatoes
2 eggs
2 taldes,poons schmaltz, (ren
dered chicken fat)
1/2 teaspoon salt
A dash of pepper (or cinna
mon,if desired)
1/2 cup Matzo Meal or fine
crumbs
1 tablespoon onion juice or
grated onion
Squeeze as much liquid from
the grated potato as possible.
Combine with the following in
gredients in the order listed. The
mixture should be firm enough
to form into balls. If not, a little
more crumbs or Matzo Meal may
be added, a little at a time until
the right consistency is reached.
Shape into balls the size of wal
nuts and drop each into rapidly
boiling salted water, cooking for
about 1 hour over moderate heat
after the last ball is dropped in.
Drain and serve in clear soup or
as dumplings with stewed meat,
chicken fricassee, or as an ac
companiment to poultry of any
kind. Good with meat gravy.
Serves 6 to 8.
Love That Golden Chicken Goodness!
MANISCHEWITZ
CHICKEN
PLACE YOUR ORDER
NOW FOR YOUR
Th a ii ksgi vi hg
Turkey
COMPLETE LINE OF FAMOUS
DOUBLE-BREASTED TURKEYS
Large Fat Hens — Fresh Eggs
Phone Your Orders in—We Will Have Them Ready
BUEHLER S MARKET
90 Broad Street, S. W.
40 Marietta Street
AL 3422
AL. 7975
. Make ll An Israeli Thanksgiving
BUY SOME ISRAELI
PRODUCT FROM YOUR
FAVORITE DELICATESSEN FOR YOUR TABLE
NOW ON SALE
* Wines
These items imported direct and offered
to you at prices comparable to similar
articles—in order to aid the economy of
Israel. Express your Thanksgiving for
★ Candies
Israel by buying Israeli Products
★ Pickles
H. SUNSHINE & SON
★ Candles
142 WALKER ST.