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Friday, November 13, 1953
THE SOUTHERN ISRAELITE
(MJR KIDDIES 9
o
)ear Boys and Girls:
As you well know, there are
nany stories in Jewish folklore
hich never lose their fascination,
ven after many repetitions. Some
tories tell about debates our sages
ad with monarchs. Here is one of
iem about a monarch and Rabbi
amaliel’s daughter.
‘ Your God is a thief,” said the
nperor to Rabbi Gamaliel.
’ Why?” asked the sage.
“Because,” explained the mon-
ch, “he caused Adam to fall |
sleep and without his consent
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removed a rib from his body.
Would an honest man act like
that.”
“Let me answer him, father,”
said the rabbi’s daughter.
“Your Majesty,” she said, “I
want to tell you an incident. The
other night, robbers broke into our
house. They took away a silver
jug and left us a golden one in
stead. What do you think of such
robbers?”
“Robbers!” laughed the mon
arch. "They are not robbers, but
well-doers. I wish such robbers
would come to visit my house
every night.”
“That is just what God did,"
said the daughter of Rabbi Ga
maliel. “He took from Adam a
mere rib, and gave him a wom
an for it. Don’t you think Adam
could be satisfied?”
The Rabbi and the Skeptic
Here is another fine story from
our folklore:
Once a Persian came to a rab
bi and begged hi mto teach him
the law. The rabbi consented, and
to begin showed him the letters of
theh Hebrew alphabet. “This is
Alepha,” he said. “Say Aleph.”
“But how do I know that this
letter is called Aleph?” said the
Persian.
“Well,” said the rabbi, “let us
go to the next. This is Beth; say
Beth.”
. “But who says this letter is
called Beth?" persisted the Per
sian. Tired out with his obstinacy,
the rabbi refused to teach him any
more and sent him off.
The Persian went to Rabbi
Samuel, a learned colleague of the
former rabbi, and asked him also
to teach him the Law. Samuel
consented, and, like his friend,
began to teach his pupil the He
brew alphabet. *This,” said he,
"is Aleph, and that is Beth.” “But,”
said the Persian, “who knows if
that is certainly Aleph and that
other letter without doubt Beth?”
Thereupon Samuel gave him a
violent pinch on the ear, that made
him scream out: “O my ear! O my
ear!” “Who tells you that is* cer
tainly called an ear?” said Rabbi
Samuel. “Why, of course,” said
the Persian, “everyone calls it so.”
“Well, then,” said Rabbi Samuel,
“and everybody calls those letters
Aleph and Beth!”
Thick... Rich...
Satisfying...
and so deliciously smooth!
There are cheesecake? and
cheesecakes. One of our devoted
readers wrote to ask why she had
difficulty with the one she tried
according to her Aunt Lil’s recipe.
Mrs. Brandstatter of 833 Vi South
Syeamor St., Los Angeles, Calif.,
wrote that her cheesecake “falls.”
Well, not knowing her recipe, we
hazzard th^ guess that she re
moved it from the oven too so on.
REMEMBER, cheesecakes are tem-
permental. They must remain In
the oven after turning off the heat,
according to the directions in the
particular recipe. Now next time
you try baking a cheesecake,
whether with fruit or plain, re
member that caution. Here’s one
recipe you can try with assurance
and confidence:
CHEESECAKE
Crust and Topping:
1 package Zwieback, rolled into
fine crumbs.
V\ cup sugar.
1 teaspoon cinnamon
V* pound butter or margarine,
soft
Mix crumbs, sugar and cin
namon in a bowl then work in the
butter or margarine which may be
softened beforehand. Line a well
buttered spring form cake pan
with this mixture, pressing it over
the bottom and up the sides of
pan. Reserve about % cup of the
dry mixture of crumbs if you in
tend to sprinkle this over the top
of cake before baking.
Filling of Cheese:
Yz pound cream cheese (or 3
packages, 3-ounce size).
% pound dry cottage cheese,
2 eggs
sieved
1 cup sugar
2 tablespoons cornstarch
A pinch of salt
1 cup sour cream
1 cup milk
1 teaspoon vanila
Combine both kinds of cheese
in a mixing bowl, working it till
smooth. Add one egg at a time,
beating* after each addition till
when combined. Mix the dry in
gredients (sugar, cornstarch and
salt) and stir in before adding the
sour cream, milk and flavoring
slowly while stirring till smooth.
This makes a very loose batter
which should be poured • into the
crumb-lined pan carefully.
Sprinkle the crumbs, left out as
above indicated, lightly over top
of batter and bake 1 hour at 350F.
Turn off heat. Let cake remain
in oven till cool, approximately 1
hour. For high altitudes, bake at
325F.
PICKLED GRAPES
Just in case you want to serve
some specifically different PIC
KLES, here’s a recipe for Pickled
Grapes you can put up right now.
Use green grapes if available in
your locality, or the large red Em
peror variety, cut in halves, seeds
removed. Grapes should be under
ripe for best results, however. So
select your supply with care.
8 pounds grapes
4 pounds dark brown sugar
2 quarts wine vinegar
Vi cup whole cloves
Vi cup allspices
Vi cup broken stick cinnamon
12 bay leaves
Pick the grapes from stems and
put them into quart jars. Make a
syrup by bringing the sugar and
vinegar to a boil, with the spices
and bay leaves tied in a piece of
cheese cloth in the liquid. Pour
the syrup while boiling into the
jars of grapes and seal while hot.
Can be used as soon as cold, but
keeps in a cool, dark place for
months.
Mrs. Leonard can be reached by
Page 7
writing here or Harmon-on-Hud-
son, N. Y. For prompt reply, please
enclose self-addressed, stamped
envelope.
SoJZ by Klch’i, Diviion'i, Kin* Hardwtrt
and othar taadlnc Karat
Thit Symbol it Tour Atturonto of
STSICTfST KASHRUTH A FINEST QUAIITYI
IF ASKED TO STATE THE REASON WHY BETSY ROSS
OLD FASHIONED BREAD OUTSELLS ALL OTHERS IN
THIS MARKET, WHAT WOULD BE YOUR ANSWER?
New Arrivals
Mr. and Mrs. Robert E. Wilensky
of Savannah, announce the birth
j of a daughter, Susan Kay, on
October 14.
;
Mr. and Mrs. Graham M. Dorn,
of Savannah, announce the birth
of a daughter, Frances Ann, on
October 23. Mrs. Dorn is the
former Miss Sophia R. Rubin.
* * *
Mr. and Mrs. Lawrence M,
Steinheimer, Jr. oof Savannah an-
noounce the birth of a daughter,
Caroole Ann, on October 23. Mrs.
Steinheimer is the former Miss
Dorothy Kaufmann, of Atlanta.
Reports and Rumors to the Contrary—
the
NEW YORK BAKERY
IS STILL OPEN AND
Serving Our Customers
. . . with the best baked goods this side
of the Atlantic!
496 Ponce de Leon Avenue
ELgin 1068
The wholesale bakery once run by Mr. and Mrs.
Raymond Lincer on Waddell Street has been clos
ed by their successor, but our retail outlet at 496
Ponce de Leon Avenue has never closed.
We still handle the top quality New York type coffee
cakes, cookies, butter-yeast goods and pies as well as *
special NEW YORK TYPE BREADS at our Ponce de Leon
shop with the same top quality ... AS GOOD AS
" WHEN WE FIRST OPENED AND WON THE COMMUNI
TY'S APPROVAL. We hope soon to again wholesale
bread so that our customers can get that New York
Bakery seal of distinct quality at their favorite grocery
or delicatessen's.
WE DO CATERING . . . QUALIFIED AND AUTHORIZED TO
SERVE KASHRUTH BOTH IN OUR BAKE SHOP AND AT
CATERED EVENTS.
Special Attention to Out-of-Town Orders
496 PONCE DE LEON AVENUE ELgin 1068
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