Newspaper Page Text
Friday, June 29. 1956
TH1 IOUTHIBN ISRAELITE
Pare Seven
District 7 B B G, A Z A Hold
Convention at Montgomery
MONTGOMERY — Sandra
Peiser, Memphis, and Bert Bloom-
ston. Birmingham, were selected
as presidents of the District Seven
B’nai B’rith Girls and Aleph
Zadik Aleph organization at the
eighth annual Convention held
June 5 - 10 at Huntingdon Col
lege, Montgomery.
Over 200 youth participated,
representing 60 chapters in the
State of Alabama, Arkansas,
Mississippi, Texas, Louisiana,
Tennessee and Oklahoma.
Elected to other offices in AZA
are: Larry Hurwitz, Austin,
Aleph S’gan; Sherwin Goldman.
Ft. Worth, Aleph Mazkir; Art
Reichstadt, Little Rock, Aleph
Sopher; Marvin Goodman, Hous
ton, Aleph Kohen Godol; Henry
Zapruder, Dallas, Aleph Moreh.
Committee Chairmen selected
were: David Ginsberg, Austin,
cultural; Ronnie Kraar, Chatta
nooga, athletic; Ira Lipman,
Little Rock, human relations; Syd
Nathans, Houston, community
service; Charles Swartz, Dallas,
leadership training.
Officers for the B’nai B’rith
Girls are: Judy Polakoff, Hous
ton, and Elka Fargotsteln, Gal
veston, vice presidents; Leanore
Galinn, secretary, El Paso; Rena
Fox, Chattanooga, counsellor.
Committee Chairmen are: Lea
nore Galinn, El Paso, member
ship; Anita Freedman, Chatta
nooga, publicity-contests.
Winners in the various con
tests who represent District Seven
at the National Convention be
ing held in August at the Uni
versity of Illinois, Champaign,
Illinois, were selected as follows:
AZA Discussion, Milton Nirken,
Houston; BBG Discussion, Natalie
Tartar, Dallas; Oratory, Syd
Nathans, Houston; BBG Story
teller, Esther Bomchel, Birming
ham.
Rena Fox, Chattanooga, and
Henry Zapruder, Dallas, out-go
ing presidents, conducted the
business session and coordinated
the Convention.
Speakers who addressed the
Convention were Bernard Klein,
Beaumont, President, District
Grand Lodge No. 7, B’nai B’rith
and Rabbi Nathan Stampfer, Bir
mingham.
Also in attendance for the en
tire Convention were Leon Gins
berg, San Antonio, Grand Aleph
Godol (National President) of
AZA, and Sharon Blanck, Van
couver, Canada, national presi
dent of BBG. Both addressed the
convention.
Joan Sternberger, Memphis,
was elected from vice-president
to president of Cotton States Re
gion, B’nai B’rith Girls, which
Honey Lipman, Memphis, vacat
ed. Elected as vice-president was
Wendy Apfel, Memphis. Others
elected to Cotton States Region
BBG Executive Committee were
Patti Rose, Memphis, and Esther
Bomchel, Birmingham.
Advisors attending the Con
vention and providing assistance
were: Mrs. J. A. Schuman, Hous
ton; J. M. Kogan, Dallas; Mrs.
Joe Lerer, Dallas; George Walter,
Memphis; Carolyn Litowitch,
Houston; Mrs. Jerome Berner,
Montgomery.
During the Convention there
were executive and general ses
sions of the Cotton States Re
gion conducted by Allan Sanders,
Mobile, Regional AZA President,
and Honey Lipman, Regional
BBG President; Les Mendelsohn,
Dallas, Texoma Regional AZA
Don’t put the cookie jar away
yet! June is the month for many
occasions when it comes in mighty
handy to reach in for some made-
long-in-advance goodies to serve
with drinks, from fruit juice, hot
coffee or tea, to sparkling wines
or schnapps. The following recipe
is one of those “economy” items
that never betrays its modest cost.
And, it always makes a “hit” with
the men. Here is the recipe for
HONEY PRUNE BARS
3 cups stewed and pitted
prunes, chopped fine then
measured
1 cup butter or vegetable short
ening
1 cup sugar
1 cup honey
2 teaspoons freshly grated
lemon rind
3 eggs
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 >4 teaspoons salt
1 teaspoon baking soda dissolv
ed
2/3 cup milk or fruit juice
1 Vt cups chopped walnuts (mix
ed nuts, if you prefer)
Soak prunes overnight in just
enough water to cover. Stew 5
minutes over moderate heat. Drain
well. Remove pits and chop or
put through coarse blade of food
chopper. Measure accurately,
pressing tightly in the cup. Cream
butter or shortening with sugar
till smooth, then cream in the
honey till well blended. Stir in
grated lemon rind, eggs, then
sifted flour, baking powder and
salt, stirring well after each ad
dition. Stir in dissolved baking
soda and milk or fruit juice. Add
the prepared prunes and chopped
nuts to make a smooth mixture.
Turn this into a lightly greased
or aluminum foil lined baking
pan, 13x9x2 inch size, and bake 35
minutes at 350’ or till the edges
stand away from sides of pan.
Let cool then cut into bars. Should
yield 30 to 36 bars. Frost just
before serving.
Try this recipe for that special
luncheon coming up; or for break
fast. You’ll want to make it a
“regular” item!
FLUFFY MOUNTAIN
FRENCH TOAST
4 hard cooked eggs, chopped
coarsely
2 tablespoons minced parsley
14 cup grated Cheddar Type
cheese
2 tablespoons mayonnaise
2 tablespoons chili sauce
A dash of onion salt
3 tablespoons finely chopped
green pepper
President and Lois Levin, Hous
ton, Texoma Regional BBG Pres
ident. Plans were made for the
forthcoming December Conven
tions in Ft. Worth and Biloxi by
the two Regions.
Jack Weiner, District Director
of BBYO, and Paul Deutschberg-
er, Michigan BBYO Director, di
rected the Convention, assisted
by Ann Lansky, Memphis, past
president of District 7 BBG.
Combine the ingredients in the
order listed, reserving a little of
the chopped green pepper for
sprinkling on top before serving.
Now prepare the French Toast
by dipping 6 slices of stale bread
into the following mixture and
baking same on a well greased
cookie sheet 10 minutes at 425’
F as directed below:
3 eggs
14 teaspoon salt
1 tablespoon sugar
1 cup milk
Beat eggs with salt and sugar
in a shallow dish only till yolks
and whites are combined. Stir in
the milk gradually, using a fork.
Have the oven ready. Place the
bread slices in the mixture one at
a time, dipping only till moisten
ed on both sides, then place each
on a well greased cookie sheet
allowing an inch between on all
sides. Bake 10 minutes at 425’ F.
Turn with a pancake turner and
place a well rounded teaspoonful
of the prepared mixture in the
center of each slice of turned
baked toast. Just before serving,
place in the oven for an addition
al 10 minutes or till lightly
browned. Top with a sprinkling
of the chopped green pepper for
color and serve. Serves 6.
Mrs. Leonard can be reached
by writing here or Harmon-on-
Hudson, N. Y. For reply please
enclose self-addressed, stamped
envelope.
BBYO in Belgium
WASHINGTON—A B’nai B’rith
youth chapter has been organized
in Antwerp, Belgium, it was an
nounced this week at headquarters
here of the B’nai B’rith Youth
Organization.
President of the new Antwerp
chapter is Jacques Laufer. It is
sponsored by the B’nai B’rith
men’s lodge and women’s chapter
of Antwerp.
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I Shall Appreciate
YOUR VOTE
For Sheriff
on September 12th
T. WAYNS BLANCHARD
"I hove qualified as a Candidate for Sheriff of Fulton County
In the September 12th Democratic Primary.
"As a Candidate, I promise you that I shall make a clean roce,
free of any mud-slinging, and with a positive platform.
"I ask you—as voters of Fulton County—to study my record as
Alderman of the City of Atlanta and see if it merits your continued
support In this race.
"I ask you to study my personal and business life and see if there
is anything which would reflect against my Character, Integrity oimI
Ability for the office of Sheriff.
"I HAVE KEPT the promises made in previous political races.
"I SHALL KEEP my campaign promises, if you see fit to elect me
to this office.
"My platform will be announced in a few days. I hope that It
will merit your approval and your vote on September 12th."
{Signedj I. Wayne Blanchard
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By Leah W. Leonard |
AJP Food Editor
and "Jewish Holiday Cookbook” J
a 9