Newspaper Page Text
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Fridcy, November 20, 1953
DO YOUR THANKSGIVING
SHOPPING
WITH SOUTHERN
ISRAELITE ADVERTISERS
We know how food customs of
our people play a most significant
part in our group continuity. It is
the same with the America peo-
Hi
ROtHCR
mm
? k
Thick.. .Rich...
Satisfying...
and so deliciously smooth!
Also try Manischcwitz t
Kasha Soup, Monischewitz
Chicken Soups
Ibit Symbol It fomr Auvronct oI
STRICTIST KASHAUYM A flNIST QUALITY!
pie. What would Thanksgiving
Day he without the customary
turkey, done to a luscious brown
ness and accompanied with the
traditional cranberry sauce or re
lish, sweet potato in some form,
and pumpkin pie? With due re
spect to that culinary custom in
this, our beloved land, we select
a BIRD, send word to our relatives
and/or friends, and gather ’round
the festive board on Thanksgiving
Day with thanks in our hearts.
Of course you may prefer a
roast goose or chicken for your
needs. But whether it is turkey or
chicken, you’ll like this recipe for
dressing which is somewhat out of
the ordinary. Here it is:
DRESSING FOR TURKEY
(8 to 10 pounds)
3 cups parboiled long grain rice
2 cups dry bread crumbs (whole
wheat will do)
3 eggs
1 cup diced onion
% cup chicken or goose schmaltz
( or vegetable shortening)
% cup seedless raisins, plumped
over hot water.
2 tablespoons flour
1 teaspoon salt
2 tablespoons sugar
Drain the parboiled rice. Com
bine with crumbs and eggs, mix
ing lightly with a fork. Cook the
diced onion in melted fat till light
brown and add. Roll the plumped
raisins in flour and add to the
mixture. Combine well, adding
salt and sugar to taste. Let cool
PLACE YOUR ORDER
NOW FOR YOUR
Than ksgi vi ng
Turkey
COMPLETE LINE OF FAMOUS
DOUBLE-BREASTED TURKEYS
Large Fat Hens — Fresh Eggs
Phone Your Orders in - We Will Hove Them Ready
BUEHLER'S MARKET
90 Broad Street, S. W AL. 3422
•40 Marietta Street Al. 7975
FI
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Place Your Orders Early For
THANKSGIVING
CAKES and PASTRIES
SPECIAL FOR THE HOLIDAY
Pumpkin Pies, Mince Meat Pies
and Coconut Cake
before using to till the cavity of
the prepared turkey, goose or
chicken.
Variation
Substitute cut prunes or dried
apricots for the raisins. Add a tea
spoon of grated lemon or orange
rind and increase sugar to 2/3 cup.
* * *
Canned whole cranberries are
most welcome. But if you insist
on making your own, here’s one
you’ll want to repeat often.
It’s another version of the al
ways welcome Cranberry Relish to
ritz up any meal of fish, beef or
poultry, especially during the win
ter months. An old recipe which
was a favorite amongst the Shakers
of Ohio in the early days of their
pioneering, is just as exciting now.
Here it is, from the SHAKER
COOKBOOK by Caroline B.
Piercy, the most recent in the
series of cook books by the pub
lishers of Jewish Cookery (by
yours truly)
SHAKER CRANBERRY RELISH
2 large oranges
2 cups uncooked cranberries
3 tart a p p 1< s, cored but not
pared
1 cup canned shredded pine
apple
2 cups sugar
Remove peel from one orange.
Cut and remove seeds from this
one and the unpeeled orange. Put
through the food chopper using the
coarse blade, adding cranberries
and pieces of apple. Add the pine
apple and sugar, stir well and let
stand at room temperature 6 hours
before using. This relish requires
no cooking. Store in the refrigera
tor for later use if desired.
And just in case your family is
smaller than turkey or goose size
this Thanksgiving Day, here’s a
wonderful substitute idea. It hast
been the custom of peoples who j
live in sections where grapes grow
profusely and therefore are very !
cheap, to use grapes with meat
dishes, especially chicken. One ofj
our Italian friends has given me :
this very easy-to-prepare recipe
which you’ll agree is something'
special. We like to use frying size j
chickens for this dish, also some;
sherry or other dry wine. Here’s
how:
CHICKEN WITH GRAPES
2 frying size chickens, cut into j
four sections each
4 tablespoons oil or vegetable
shortening
2 tablespoons flour sifted with
V4 teaspoon salt and
Vi teaspoon paprika
4 bay leaves
1 cup sherry or other dry wine
1 cup boiling water or soup j
stock
2 cups seedless grapes
Be sure to wipe the chicken 1
sections dry with a towel or pa
per. Heat the oil in a baking pan |
on top of the stove and saute the i
chicken section till lightly brown
ed on both sides. Remove from j
heat. Dust each section of brown
ed chicken with the flour and!
seasoning mixture and return to
the baking pan. Add the sherry !
and bayeleaves. Bake 30 minutes i
at 350 deg. F in a preheated oven,
ad dwater or soup stock and the
trapes. Let the pan remain in the
oven after turning off the heat.
After 10 minutes, remove and
serve hot. Serves 8. '
Mrs. Y. Chashesnan
Mrs. Y e h u d a h Chashesnan,
mother-in-law of Rabbi Harry
Epstein, died in Atlanta November
19. Funeral services were held
Thursday. Details will be printed
next week.
If you are having a party, talk
over your plans with Mrs. Davie.
Special Dishes and a Complete Catering Service
Daisy Davie Cake Shop
2935 Peachtree Road, N. E.
CHerokee 2080
Savannah News
SAVANNAH — The Savannah
Jewish Council has admitted its
twenty-eighth member — the He
brew Academy.
It was announced at the recent
meeting that final details of the
Community Support Agreement
had been made with the Jewish
Home in Atlanta and is ready for
signature.
• * *
Miss Jane Guthman was ap
pointed to a student assistantship
in journalism at the University of
Missouri at a recent meeting of
the board of curators. She is a
former staff member of the Even
ing Press.
Aaron L. Buchsbaum and Erwin
A. Friedman were among the five
students who represented Emory
University School of Law in re
gional rounds of a national moot
court competition at the court
room of the Georgia Supreme
Court this week.
Lt. Harris Slotin returned to the
United States this past week from
duty in the Far East.
Lawrence Konter, chairman of
the adult program committee of
the Jewish Educational Alliance,
announced plans to present a holi
day institute for parents on home
observances of the Hanukah Holi
day for next week.
Southern Center
Workers Reelect
Jack Chilnick
MIAMI — The Southern section
of the National Association for
Jewish Center Workers recently,
at a meeting in Miami, reelected
Jack Chilnick as its president for
a second term. Mr. Chilnick is the
executive director of the Atlanta
Jewish Community Center and also
serves on the National Executive
Committee of the Center Workers
Association. This body is the pro
fessional organization of Center
Workers Association. This body is
the professional organization of
Center wortcers throughout the
country, that concerns itself with
professional education, profession
al practice, personnel practices,
and a code of ethics for Center
workers.
Reelected with Mr. Chilnick
were Paul Schwartz of Memphis,
Nat Shulman of Charleston, vice-
presidents. Ben Roth of Birming
ham, treasurer, Rose Brenner of
New Orleans, secretary; National
Association for Jewish Center
Workers executive committee:
Manuel Batshaw of Atlanta and
Harold Katz of Nashville; serving
on the Southern regional Jewish
Welfare Board, Jack Datuber of
Houston, Efrgim Gale of Miami,
Irwin Giffen of Savannah, Milton
Collins, Knoxville.
A. B. Reisman & Co.
WE HAVE BUYERS FOR
YOUR BUSINESS
22 Marietta St. Bldg. LA. SS88
Place Your Orders
Early for Your
DON T FORGET
Thanksgiving Cakes and Pastries
SPECIALS FOR HOLIDAY
★ Pumpkin Pies
★ Japanese Fruit Cakes
★ Mince Meat Pies
★ Also Fresh Whip Cream Pies
★ Delicious Fruit Cakes
★ Coconut Cakes
OLE KING COLE BAKERY
TWO CONVENIENT LOCATIONS
1867 Piedmont Rd„—VErnon 8714
4047 Peachtree Rd.EX. 6992 at Brookhaven
jpiiaiia:
| Shop Your Nearest
ECHOLS
7tt N. HIGHLAND AVE., N.W.
559 BOULEVARD N.E.
31(4 CANDLER PLAZA S.E.
CORNER BUFORD H‘WY *
CLAIRMONT ROAD
LET’S
TALK
TURKEY!
We Have Them in Any Size
FOR YOUR
THANKSGIVING DINNER
Also A Complete Line of Fancy Large Hens
— Lower Prices On Fresh Eggs —
DUKE’S POULTRY MARKET
92 Broad St., S. W.
WA. 8721