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•OTTLED UNDE« AUTHOSIIY Of 1ME COCA-COLA COmPanv ft
Spartanburg Coca-Cola Mottling Co.
SPARTANBURG, S. C.
Foods to Remember
Main/ of our feminine readers have been after us a long
time for a "whole lot of" different recipes. So here at last
is a "lot." Good eating.
By LEAH LEONARD
"There's One Near You"
B. K. Littlejohn — Paul M. Smith — B. R. Littlejohn, Jr.
OWNERS
COMMUNITY CASH STORE
SPARTANBURG — GREENVILLE
Cherokee and Union Counties
Smith - Ousts
DRUG STORES
Kill Pine St
Main St.
SPARTANBURG. S. C.
A. M. LAW & CO.
INSURANCE and INVESTMENTS
Established 1892
SPARTANBURG, S. C.
I lie ('om menial National Hank
SPARTANBURG, S. C.
♦
Member F. R. L. — F. I). I. C.
♦
Parking Available
Clement Lumber Co.
Union Road — Spartanburg. S. C. — Telephone 3-7296
WALLACE I). DuPREE
AUTOMOBILE SUPPLIES
127 - 131 \V. Broad St. Phone 3-3651
SPARTANBURG, S. C.
To hard-thumping food colum
nists a letter from any reader is a
welcome as robbins in springtime.
But when a letter from ;> devoted
reader and Israel resident arrives,
well, that's a special treat we can’t
help sharing with all of you, we’re
that conceited today! Here are a
few lines from Nechamah Alpert
(Mrs. (’ail) now living in Haifa,
Israel:
"Your ‘Jewish Cookery’ is now
covered liberally with several
years’ flour, butter, egg and vanil
la stains . . . that’s how much 1
use it and love its wonderful sug
gestions and recipes . . . by far the
best 1 have ever used . . . The suc
cess of the book proves that quality
stands the test ...”
Well, a heartful of thanks, Mrs.
Alpert! And many happy years of
social usefulness to our people in
Israel.
Now to come down to recipes
you will want to add to your cul
inary repertoire, dear Reader.
Here’s one that has been requested
by several readers in Miami Beach,
mostly by phone, Gut many by per
sonal contact. And these are the
younger generation of home-mak
ers, too.
Sweet Sour Fish, Family Style
3 pounds fresh fish, dressed and
cut (pike, pickerel, white fish
or bass)
2 tblsp salt
! large onion, sliced or diced
1 carrot, sliced
3 bay leaves
12 pepper corns
1/2 cup cider vinegar
1/2 cup brown sugar
10 gingersnaps
1/4 cup seedless raisins, optional
1 lemon, sliced fine
Sprinkle all sides of fish por
tions with salt and let stand in a
e ivered glass container in the re
ft igerator at least 2 hours. Wash
and drain fish thoroughly and ar-
tange in cooking pot with the on
ion and carrot slices between
pieces. Add cold water to come
even with top of fish and cook, un
covered, over moderate heat, al
lowing 10 to 12 minutes per pound.
Add hay leaves, peppercorns, vine
gar, sugar, gingersnaps and raisins
and let cook, covered, 10 minutes
longer. Let cool before lifting out
fish portions to a serving platter.
Strain the gravy over fish and gar
nish with thinly sliced lemon. Best
when chilled before serving. Serves
8 to 10.
My neighbor in Harmon-on-Hud-
son, N. Y., knowing of my work
for a long time, sent me the fol
lowing recipe which is another
hasty-tasty:
Cherry Budding Ala Burns
2 tblsp butter or margarine
1 cup sugar
1 egg
1 cup all - purpose flour
1 cup canned cherries, well drain
ed, pitted
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped nuts (pecans or
walnuts)
Combine butter or margarine,
sugar and egg in a mixing bowl till
smooth. Sift together dry ingredi
ents and fold in gradually, adding
vanilla then chopped nuts and cher
ries which may be cut in halves or
left whole. Turn into a greased
8x 13-inch cake pan and bake 45
minutes at 350’F. Remove from
oven and pour over top the follow
ing mixture:
Cherry Syrup
1/2 cup dark brown sugar
1 tblsp butter or margarine
2 tblsp cherry juice
Cook together till sugar is dis
solved and pour over pudding in
the baking pan. Let cool. Cut into
squares or oblongs. May be serv
ed with a topping of whipped
cream or ice cream. Serves 8.
We like it especially with Milchig
Meals and Fish Dinners. Try it
and you”]] agree it’s as good to
look at as it is to eat.
If you want an old-fashioned
taste thrill, try making the follow
ing prune dumplings. They melt
in the mouth! We think they are
one of those wonderful Hungarian
specialties, but find that families
coming from diverse countries as
Israel and England serve them to
the accompaniment of Ohs! and
Ahs! We like the basic recipe as
well as variations which are as
follows:
I’rune Dumplings, Basic Recipe
4 cups mashed potatoes
4 eggs
1 cup sifted flour, approximately
12 to 16 pitted soaked prunes, large
1 tablespoon good brandy or sherry
1/2 cup sugar
1/4 teaspoon cinnamon
A dash of nutmeg
1/2 cup melted shortening
Grated lemon or orange rind,
optional
Combine mashed potato with
eggs, beating till smooth after each
addition of one or two eggs. Stir in
enough flour to form a compact
(25)
The Southern Israelite