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Friday,. October 26, 1956
THE SOUTHERN ISRAELITE
Page Seven
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ATLANTA, GEORGIA
ROMAN MEAL
BREAD gives you
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Enjoy Roman Meal
Bread — a nourishing blend of
tasty, higher protein grains, vi
tamin fortified. Helps keep diet
ers cheerful and energetic —
children love it, too! Try a loaf
today.
A DELICIOUS
LIGHT BROWN BREAD
VITAMIN FORTIFIED
Made by The Bakers of
BETSY ROSS BREAD
FOODS TO
By LEAH W.
Most of us like to have some
home-made pickles or spiced
fruits on hand to serve with meats
and poultry, or even cheese or
other Milchig dishes. This time
of the year our markets bring
pears that are specially good for
preserving and pickling. Seckel
pears, the little rusty ones, lend
themselves admirably for putting
up in various ways from simple
canning to the suggestion below
which we also use for the larger,
firm kinds.
And we are certain you will
like the suggestion for Quinces,
too, which we have found versa
tile accompaniment to many kinds
of meals.
SPICED QUINCES
5 pound quinces, about 10
3 pounds sugar
4 3-inch sticks of cinnamon
2 lemons, juice and finely
chopped peels
Water as directed below
Wash, pare and slice the quinces
as thin as possible. Add water to
cover halfway. Cover and cook
over moderate heet about ten
minutes or till almost tender (not
cooked apart). Drain and meas
ure 2 cups of the syrup to which
add sugar, cinnamon, lemon juice
and chopped peels. Add the drain
ed cooked quince and cook over
moderate heat 10 to 15 minutes
or till the fruit is soft. Spoon into
sterile jelly glasses, adding syrup
to top of each glass. Seal at once.
Yields about 4 pints or 8 glasses
(8-ounce).
* * *
GINGER PEARS
8 pounds firm pears
4 pounds sugar
1 pound preserved ginger,
finely cut
4 lemons
1 L > teaspoon salt
Wash and dry the pears, then
pare, core and quarter them. Put
into a preserving kettle, adding
sugar and finely cut preserved
ginger. Cover and let stand over
night or at least 8 hours. Cut up
lemons into thin slices or put
through the food chopper and add
to fruit with the salt, stirring
well. Place over moderate heat
till it comes to a boil. Reduce heat
and let simmer about 2 hours,
shaking the pot occasionally to
prevent scorching. The color
should be rose-golden and the
consistency much like marmalade.
Turn into hot sterilized glasses
and seal. Store away from strong
light. Excellent with cold cuts,
sliced cold turkey or chicken, or
as a garnish for cheese dishes.
* * *
Have you yearned for a relish
that did not have to be cooked?
Well, here’s one that fits right
into the October yield of vege
tables, especially if your garden
has produced an abundance of
Safe For
SAVINGS
Each Account Insured
to $10,000 by F8LIC
Current Rate
3Vi%
per annum
Assets over
$25,000,000
REMEMBER
LEONARD
tomatoes and green peppers. This
relish can be made with the aid
of your food chopper, using the
medium knife. It can be stored
in glass jars in the refrigerator
if you make the following amount
at one time and repeat a week
apart. It goes well with barbe
cues of all kinds, too. And Oc
tober is the month for outdoor
broilings.
UNCOOKED OCTOBER RELISH
6 or 8 large slightly underripe
tomatoes, quartered
2 medium size green peppers,
seeded
1 small red pepper, seeded
4 medium size eelery stalks,
leaves included
4 peeled onions, quartered
1 2 cup minred parsley
1 tablespoon salt
1 * teaspoon dill seeds
' i cup brown sugar, tightly
packed
2 cups cider vinegar
Put the vegetables through the
food chopper, using the medium
knife. Use a wooden bowl under
the cutter to catch chopped veg
etables and juices. Acid the minc
ed parsley, salt, dill seeds, sugar
and vinegar. Stir with a wooden
spoon. Turn into pint jars. Cover
and let stand in the refrigerator
a week or ten days before using,
so that flavors are \0fcll blended.
Yields approximately 3 pints,
tightly packed.
* * *
Mrs. Leonard can be reached by
writing here or 8200 Byron Ave., 1
Miami Beach Fla. For reply,
please e n cl o s e self-addressed,
stamped envelope.
LAST DAY FOR REGISTRATION OCT. 31
Atlanta Institute Of Jewish Studies
Conducted by The Atlanta Bureau of
Jewish Education
i
Every Wednesday Night For Nine Weeks
Become A Student Increase Your Knowledge of Jewish Life
STIMULATING CLASSES
OUTSTANDING FACULTY
DON’T MISS THIS OPPORTUNITY
COURSES OF STUDY — FALL TERM
9 Sessions
8:10—9:00
9:05—10:00
BIBLE 1
BIBLE 2
Introduction to The Bible
Genesis and Exodus
Rabbi Jacob M. Rothschild
Rabbi Sydney K. Mossman
BIBLE 3
EDUCATION 1
Leviticus, Numbers, Deuteronomy
Basic Principles of Teaching
Alex Kaminetsky
Joseph Margolis
HEBREW 1-A
HEBREW 3-A
Advanced Hebrew
Elementary Hebrew
Rabbi Joseph Cohen
Irving Fried
HISTORY 3
HEBREW 2-A
A Survey, of Archaeology and
Intermediate Hebrew
The Dead Sea Scrolls
Asher Ornan
Dr. Avigdor Lewin
HISTORY 1-A
JEWISH LIFE 1-A
Bird’s Eye View of Jewish History
What Jews Believe and Practice
Benj. M. Parker
Samuel H. Rosenberg
HISTORY 2
LITERATURE 1-A
Crises in Jewish Life
Great Jewish Books
Rabbi Harry H. Epstein
Leon Steinberg
FEE: $3.00 for Individual - $5.00 for Couple
Staff for Winter Term will include: Rabbi Emanuel Feldman, Dr. Joseph
Golden, Judah W. Katz, Harry
Kosansky, Harry Kruger, Mrs. Marie
Mostow, Jack W, Salz, Dr. Charles Wall.
Shabbat Candle
Lighting Time
Oct. 26—5:37 p.m.
Nov. 2—5:25 p.m.
Danneman’s
Kosher Market
and Delicatessen
1043 N. Highland Ave., N. E.
TR. 5-7979 — TR. 6-2124
Weekend Specials Starting
Sundown, October 27
Here we go again Slashing Prices
A GRADE
HAMBURGER
LIMIT 2 LBS.
REG. SPEC.
70c 54 c
REEF LIVER
70c 47c
ooc 43c
FLANKEN (Soup Meat) ..
KISHKA
(LIKE MAMMA MAKES)
85c 7Ac
REEF FRY, Sliced ... Pkg.
ooc 51c
CORNED REEF
2.50 2.29
SPICED REEF (Pastrami)
2.50 2.29
CHICKEN SALAMI
1.20 97c
BAKERY DEPARTMENT
Large Assortment of E'ancy Cakes, Breads, Rolls
FREE COOKIES FOR THE CHILDREN
Open All Day Sunday