Newspaper Page Text
Fridov, October 16. 1953
THE SOUTHERN ISRAELITE
Pag 8 7
OUR
KIDDIES’
O
R
N
E
R
Dear Boys and Girjs:
There is a very famous story
in Jewish folklore about Rabbi
Nachman, who asked Rabbi Issac
for a blessing. The latter replied:
“Thy request reminds me of the
story of a weary traveler, who, j
after the day’s exhaustion reach
ed a well-watered datq tree. Re
freshed by its fruit and rested in
its shade, he gratefully desired to
bqstow upon it a blessing. “What
can I wish thee; thou already hast
foliage, shade, fruit, and water; I
can but pray that thy off-shoots
may flourish like thee.’ Now Rab
bi Nachman, thou already hast
learning, wealth, children; I can
only wish that thy descentdants
may be blessed like thee.”
There is a good moral to this:
if a good life can be continued
hv succeeding generations, it is
the greatest blessing we can hope
for.
* * a
Who Would Think It?
These four lines contain all the
letters of the alphabet:
God gives the grazing ox his
meat,
He quickly hears the sheep’s low
cry;
DRY CLEAN
YOUR RUGS
THE EASY
ECONOMY WAY
By Unde David —
But man,
who takes his finest
wheat,
Should lift
* high.
his joyful praises
> feq ISAM LEONARD
M
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What the Rabbis Advise Givers
to Charity
As to almsgiving, there are four
dispositions; he who desires to
give, but that others should not
give, his eye is evil toward what
pertains to others; he who desires
that others should give, but will
not give himself, his eye is evil
against what is his own; he who
gives and wishes others to give is
a saint; he who will not give, and
does not wish others to give is a
wicked man.
A Legend About King David
When David was a shepherd lad,
so the legend runs, he was one day
watching his sheep, and he sat
down to rest with his legs astride
on what he thought was a rock.
While he was musing he sud
denly felt the rock move, and be
fore he could get off he found
himself riding on the back of
buffalo.
He was so frightened that he
could not*jump down. Presently
a lion appeared, and it was the
buffalo’s turn to be frightened and
he fell on his knees, depositing
David face to face with the lion.
Again the shepherd boy found
himself in dire peril, gazing into
the eyes of the beast of prey. But
before the lion could recover his
surprise at seeing the boy, a young
deer came between them, and the
lion sprang after the der. So David
was saved and lived tp become
king over all Israel and sing sweet
psalms unto the Lord.
Q
’fjening
Wight . . .
By LEAH W. LEONARD
(Author of ‘‘Jewish Cookery)
If you have a vegetable garden
of your very own, or have a good
market close’ by, you’ll be looking
longingly at the small cucumbers
in all their resplendent greenness
and recall the dill pickles Mother
or Granny made at home. Maybe
you’ll look around for an easy re
cipe to try out, so here’s one we
feel certain you'll find adequate.
These can be put up in quart jars
if you get the 3 or 3!£ inch size
cucumbers—the smaller the bet
ter. A special request came from
Mrs. Fred C. Harwood of East
Gadsden, Ala. for “kosher style,
garlic flavored, salt-brine dill
pickles — usually served half-
done.” And she also asks if they
can be successfully canned for
future use. The following recipe
will serve for both immediate use
after about ten days—and will
keep very well, too. Here’s the
way to prepare.
Easy Method Pickles
3 to 3V,> inch cucumbers to fill
each quart jar
1 tablespoon coarse salt
1 tablespoon pickling vinegar
1 teaspoon brown sugar
3 cloves garlic
3 bay leaves
Fresh or dry dill as required
Wash, dry and pack the cucum
bers into sterilized jars. Add the
condiments and spices as listed.
Use as much dry dill seeds as will
fill a tablespoon or if fresh dill
is used pack a couple of heads
plus leaves and stems in. The cu
cumbers should be packed in
tightly. Add boiled water that has
been cooled slightly to fill the jars
to the top. Adjust rubber rings
and covers but do not seal or close
tightly. Keep the filled jars at
room temperature until fermen
tation stops and the liquid in the
jars becomes cloudy. Tighten co
vers and store in a cool place. Fer
mentation period is hastened if
jars are placed in the sun and
turned each day to catch the sun
light. Pickles should be ready to
serve, chilled, in ten days. These
may be stored in a cool dark place
for later use.
Variation: Add a small hot red
pepper to each jar. If spicy pickles
are desired, add to each jar % tea
spoon whole mixed spices.
From Mrsf A. Kanfer, Forest
Hills, L. I. N. Y. comes this ex
ceptionally flaky, tender pie pas
try which needs no refrigera
tion. It is made with HOT
WATER and can 1 be rolled out im
mediately. And it truly is as “easy
as pic.” Try it once and you’ll al
ways follow this recipe. Thanks
a million, Mrs. Kanfer!
Hot Water Pie Pastry
% cup vegetable shortening
1 tablespoon milk or fruit juice
(or sherry)
V4 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
Combine the shortening, milk
or oth£r liquid, then stir in the
boiling hot water with a fork, and
continue beating it with the fork
till it is the consistency of heavy
cream. Sift Together the flour and
salt and stir into the creamed
mixure, around the bowl with
fork or rubber spatula, to form a
ball of dough. Roll out immediate
ly. Sufficient for a two-crust pie,
36 2V2 -inch circles for tiny
Knishes.
Chopped leftover chicken mixed
with fried onion and parsley
Mashed Tuna Fish, Hard
Cooked Eggs and mayonnaise
Kasha of Buckwheat Groats,
fried onions and parsley
Pot Cheese or Farmer Cheese
mixed with raw eggs, cinna
mon and sugar and 1 table
spoon cracker crumbs per cup
of cheese mixture
Place a rounded tablespoon of
filling in each round of pastry
and fold over, pinching the edges
together tightly. Brush tops with
mixed egg yolk- and water and
bake 12 minutes at 400 deg. F, or
till nicely browned on top.
Wonderful for serving with
cocktails at home Simehas, can
be reheated a few minutes be
fore serving time, too!
EVERYBODY, EVERYWHERE
MANISCHEWITZ
AMERICAN MATZOS
You’ll like this tip next time
you entertain the card club, too:
Suggested Fillings for Tiny
Knishes
Chopped Liver and Hard Cook
ed Eggs (using fruit juice in
crust)
Tuesday, October 20, 8:30 P. M.
ATLANTA SYMPHONY ORCHESTRA
HENRY SOPKIN, Conductor
WITH
JEROME HINES
BASS-BARITONE, METROPOLITAN OPERA
TICKETS ON SALE NOW
PRICES: 3.00, 2.50, 1.75, 1.25
BOX OFFICE
P. ALLEN'S (Cain Street Entrance) ALpine 2956
Peachtree ART Theatre Now Playing
Religious News
Clinic Slated
Rabbis are invited to the
Church News Clinic which will be
held Friday, Oct. 23, by the Atlan
ta Division of the University of
Georgia and the Georgia Press
Association.
No charge is made for registra
tion and the sponsors are invit
ing rabbis, ministers, assistants,
church secretaries and publicity
chairmen to the day’s sessions.
Speakers will consider how con
gregations and newspapers, radio
and television can cooperate to
best advantage relative to relig
ious news.
Leo Aikman, editorial writer
and humorist of the Atlanta Con-
sitiution, and Dr. Louis D. New
ton, Druid Hills Baptist Church,
will speak at the luncheon. Dr.
Newton’s topic is “What the
Church Wants in the Way of-
Ne\ys.”
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