Newspaper Page Text
Friday, Jane 15, 1956
THE SOUTHERN ISRAELITE
Page Fire
JUNE IS NATIONAL DAIRY MONTH
By Leah W. Leonard
AJP Food Editor
Author of “Jewish Cookery” and “Jewish Holiday Cookbook'
^ C~~tOft Qj)
SAUTEED CAULIFLOWER
1 medium size cauliflower
Cold water to cover
1 teaspoon salt
1 tablespoon lemon juice or
vinegar
3 eggs
1 cup dry bread crumbs (or
Matzo meal)
Salad oil or vegetable shorten
ing for frying
Wash and drain the head of caul
iflower after removing the leaves.
Cover with cold water, add salt
and lemon juice and bring to a
quick boil in a covered pot. Cook
only till tender enough to pierce
with a toothpick. Drain well. Sep
arate into natural segments or
cut into any desired pieces. Beat
eggs in one bowl and dip the
pieces of cauliflower first in the
crumbs then in beaten egg, then
again in crumbs. Heat the oil or
shortening in a frying pan and
fry prepared cauliflower pieces
till nicely browned on all sides.
Lift from the fat with a perforat
ed spoon and let drain on paper
towels. Serve with meat or fish.
Or with a heavy cheese sauce
made as follows, for Milchig
Meal:
CHEESE SAUCE
3 tablespoons butter or substi
tute
3 tablespoons flour
A dash of salt
1 *4 cups milk
Va pound grated or shredded
Cheddar Type cheese
A dash of paprika or white
pepper
1 tablespoon prepared mustard,
optional
Heat butter or substitute in a
frying pan or saucepan and stir
in flour till light yellow. Add salt
and stir in milk a little at a time
to prevent lumps. Cook over low
heat 3 minutes and add shredded
cheese and seasonings to taste.
Remove from heat and stir in the
mustard if used. This lends a
nippy taste thrill, also adds color.
This sauce is excellent on toast
points as a garnish around boil
ed, broiled or fresh fish, too.
* * *
For those of us who keep a
file of helpful hints, here are
some.
KITCHEN CUES
Speared Cheese Cubes: Cut
Cheddar Type Cheese into inch
cubes or smaller. Arrange them
in a shallow platter and pour a
few tablespoons of sherry over
them. Let stand for one hour,
turning once or twice in the sehr-
ry Spear with colored plastic
toothpicks for easy handling. The
other ends may be stuck into
grapefruits, oranges or large ap
ples, slicing off one side to pre
vent wobbling on the serving
plate.
Try adding some horseradish,
red or white, to each cupful of
sourcream using as a topping for
vegetable salads. Garnish with
finely diced cooked or canned
beets!
Can’t induce the kiddies to
drink milk?: Let them sip it
through a tempting peppermint
stick, red-striped one, and your
trouble will be over.
Hamburger Thrill: Try placing
a half inch thick slice of unpeel
ed orange on each broiled ham
burger pattie, after turning it
over. Sprinkle with paprika and
slip back under broiler flame to
brown!
Zipped up Lamb Chops: Pat
each chop dry then dunk in wine
vinegar sweetened slightly with
brown sugar and let stand 10 to
15 minutes. Drizzle lightly with
oil or melted vegetable shorten
ing, dust with fine crumbs then
broil 3 inches below broiler flame,
10 to 15 minutes. Turn them if
you wish, but we like ours one
sided!
* * *
Ester Goodman of Miami Beach
serves a delicious cake she calls
her standby. It’s a winner every
time. Thanks, Miss Goodman.
ECONOMY BANANA CAKE
1 cup sugar
14 cup vegetable shortening
1 egg
114 cups sifted all-purpose flour
14 teaspoon baking soda
H teaspoon baking powder
1 cup mashed ripe bananas (3
average size)
1 tablespoon grated orange or
lemon rind
14 cup sourmilk
A dash of salt
Cream shortening and sugar in a
mixing bowl. Add egg and beat
with a fork till well blended.
Sift together flour, baking soda
and baking powder. Combine the
mashed banana, grated orange
ern
St
emA
Mr. and Mrs. Samuel Roth are
leaving Atlanta after four years
spent in the Jewish education
field. Mr. Roth has been educa
tional director of the Shearitji
Israel Congregation and an in
structor at the Hebrew Institute.
His wife taught at the Institute
also. Mr. Roth graduated with
honors this past week from
Georgia State College. He spec
ialized in business administra
tion and will probably enter the
field of accounting in New York
where he and his family will live.
Joseph Fiszman, former in
structor at the Arbeiter Ring
Shule in Atlanta, received a de
gree from Emory University on
June 8. He will be associated
with the State Department this
summer while guiding a tour of
visitors from Europe through the
nation. He and his family will
move to East Lansing in Sep
tember where he will teach at
Michigan State University and
study for his Ph.D. degree in
political science.
Prior to her marriage on June
3, Miss Beverly Loeb of Atlanta
was entertained at a luncheon
by Miss Lee Damson at Dale’s
Restaurant, and a luncheon was
given at the Paradise Room by
Miss Sarah Kaplan and Miss Ar
lene Wolfe. Mrs. Walter Hersh-
berg entertained the bride-elect
at a miscellaneous shower. Mrs.
Neuman Tanenbaum, the groom’s
mother, entertained the bridal
party at a dinner at Dales last
Saturday evening.
Mr. B. Taylor and Mr. and Mrs.
Harry Loeb of Atlanta had as
their guests, Mrs. Anna Marke of
New York, an aunt of the Loebs
and Mrs. Albert Segal of New
Orleans; Mrs. Loeb’s sister.
Mr. and Mrs. Joseph Fiszman
of Atlanta announce the birth of
a daughter Gale Theresa on
May 12.
Rappaport-Lipsitz
DAYTON, Ohio—Mr. and Mrs.
Herman S. Rappaport announce
the engagement of their daughter,
Donna Roth, to Lt. Sidney Lamar
Lipsitz, son of Mr. and Mrs, Ru
bin Lipsitz of Claxton, Ga.
Miss Rappaport is a graduate
of Patterson Cooperative High
School and attended Brooklyn
College. She is employed at
Wright-Patterson Air Force Base.
Lt. Lipsitz was graduated from
Georgia Institute of Technology
and the United States Air Force
Institute of Technology.
From the baby to grandparents, milk is tops for
nourishment, wholesome in all its forms - whether
for drinking, as nutrient additions to cooking and
baking or delectable cheeses. Use dairy products
generously this month and all summer for energy
giving but low-degree meals. Try the recipes on
this page for added interest to your summer meal
planning.
rind, sourmilk and salt. Stir in
alternately dry mixture and the
mashed banana combination, mix
ing well after each addition.
Turn into a greased, flour dusted
or aluminum lined 9x4x3%
inch loaf pan and bake 45 min
utes at 350’ F or till a wooden
toothpick inserted in the center
of cake comes out dry. Let cool
in the baking pan set over a wire
rack or on two pans placed to
permit air to circulate under cake.
Serve with or without topping
of any kind. We like a dusting of
confectioners’ sugar over ours.
Serves 8.
* * *
It is never too late in the sea
son to serve a nourishing soup.
We were reminded of that when
a special request came from Mrs.
A. Winer of 168 Church St., W.
Roxbury, Mass. Mrs. Winer wrot:e
“I have a Hungarian background,
and believe the recipe I seek is a
Hungarian one . . . the base of
which was of flour and butter or
fat, depending on whether it was
Milchig or Fleishig, and I think
my mother added barley, etc.”
We frequently have requests
for “soup like Mother used to
make without benefit of meat or
bones . . . with barley, mush
rooms, and maybe potatoes . . .
but it left a hankering for more
of same.” Here’s a recipe we have
treasured in our family that
sounds just like the one Mrs.
Winer seeks . . . we hope our
readers will try it and find it
Tahm Gan Eden.
Barley and Mushroom Soup
(milchig)
Y\ cup barley (pearl or fine)
5 cups cold water
2 teaspoons salt
1 cup finely diced raw potato
1 cup finely sliced fresh mush
rooms, stems included
4 tablespoons butter or marga
rine
1 onion, diced or sliced fine and
2 tablespoops flour
1 small raw carrot, grated
Mincey parsley for garnish
Rinse barley in running cold
water using a soup strainer for
best results. Add cold water and
salt and bring to a quick boil.
Skim, add the diced potato and
reduce heat to a mild bubble
boil. Prepare the fresh mush
rooms, may be used, if desired,
including the liquid, but adding
it last. Melt the butter in a fry
ing pan and cook the diced or
sliced onion only till transparent
or light yellow, stirring to pre
vent scorching. Lift out the cook
ed onion with a slotted spoon and
add to the soup. Stir the 2 table
spoons of flour into the fat till
lightly browned. This is called
"an einbren.” Stir in about half
a cup of the liquid from soup
pot slowly to prevent lumps, and
cook 2 minutes. Turn this into
the soup as soon as the potato is
soft enough to mash with a fork
and the barley very soft. Add
the grated raw carrot, stir well
and serve hot with minced pars
ley for garnish. Serves 6.
Variation: For Fleishig Soup,
substitute chicken schmaltz for
butter or margarine in making
the “einbren.”
Summer Winter
Spring and Fall
Milk is by Far
thebestfoodofALL!
... IN ITS MANY VARIETIES, DAIRY
products are rich and wholesome.
Farmer's Co-Operative Dairies
2247 Glenwood Ave., S. E.
DE. 2841 Call us for Quality
Jun
Is
ie
»
uwinjf
Month ^
FOLKS
and
WHO
KNOW
CHEESE
say ... .“Bordens
please”