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cation, that foundations delve into
educational and training programs
within business and industry.
The committee took full note of
the fact that the impending crisis
in college facilities could take its
toll of minority group applicants.
A major section of the report was
on “the need for assistance to stu
dents.” Its very first recommenda
tion here was that there be “vig
orous efforts throughout our Amer
ican society to remove barriers to
the pursuit of education by all
talented youth. The committee
particularly recommends that edu
cational institutions abolish dis
criminatory policies and practice
based on race, creed, sex, or nat
ional origin ...”
December is Holiday Month, a
festive and happy time of the
year. With Hanukah Week enter
tainment and school holidays a-
head, it is a wise home-maker
who gathers together plans for
“what to serve,” what to prepare
in advance especially in the way
of “sweets.” We offer several
suggestions you will find helpful.
We did recently when we found
ourselves playing “hosts” to vis
iting relatives and friends, and
more friends in to meet them.
II \LF MOONS OF PL'FF PASTRY
(Viennese style)
BUTTER DOUGH:
I 1-3 cups butter, softened with
fork
>2 cup flour
Work softened butter and flour
together into a ball of dough.
Wrap in aluminum foil and chill
in the refrigerator while prepar
ing the Shtrudel Dough as fol
lows:
SHTRUDEL DOUGH:
I I cups flour
1 tablespoon lemon juice
1 egg
A dash of salt
>4 cup white wine (of your
choice)
2 tablespoons water
Combine ingredients in the
order listed, beating thoroughly
t il it falls heavily from spoon.
Turn out on a floured kneading
board and roll out into a square
cf even thickness. Place chilled
butter dough in center, fold first
two opposite sides, patting down
with fingers, then the other op
posite sides, making a neat pack
age. Roll out into a rectangle
about 18” long by 10” wide. Fold
The Southern Israelite
The deepening problems of higher
education—for which no compre
hensive solution is now in sight—
have further pertinence to Jews
because of their geographic distri
bution. Seventy - five percent of
American Jews live in the states of
New York, New Jersey, Pennsyl
vania, Illinois and California. These
five states had about 2 million per
sons of college age in 1953. It is
estimated that they will have over
4 million by 1970. In these states
as throughout the country, each
passing year, the competition for
college admissions will become
more intense. As it does, the fact
of “hidden requirements come into
full flower" may become more
acute and noxious.
over narrow ends toward center,
brush off excess flour then fold,
book fashion, and let stand 30
minutes.
Repeat the same procedure of
rolling out, brushing off flour
then folding as above and letting
dough rest 30 minutes. Repeat the
whole procedure, making three or
even four rollings, etc.
Cut into half moons, brush with
diluted egg yolk or evaporated
milk, placing each cookie on a
cookie sheet that has been brush
ed over with cold water. Bake
15 to 18 minutes at 475’ F or till
lightly browned on top. Let cool
on the baking pan. Remove with
a spatula. Yield depends on size
of half-moons.
* * *
PUFF PASTRY SHELLS
(for filling)
Use the same pastry recipe and
procedures as for Half-Moons.
Alter the last rolling-out, cut
the ’.| inch thick pastry dough
into 2-inch rounds. Place about
one third of the number on a
lightly greased cookie sheet and
brush the tops with diluted egg
yolk or evaporated milk. With a
small round cookie cutter, lVfe
inch size, cut enough rounds from
the centers of remaining pastries
to make double the number and
place two rings on each, brush
ing each ring with the egg yolk
mixture or evaporated milk. This
,'s ures adherence of circles to
form shells for filling after bak
ing. Bake 24 minutes at 450’ F
or till lightly browned on top.
Let cool on the pan. Lift each
to a serving platter and fill a
few minutes before serving time
with any or all of the following
fillings: Vi
1. Canned and drained blueber
ries, raspberries, etc. Top with
thickened f r u i t sauce and top
with a few of the drained berries
used.
2. Stewed dried apricots slight
ly sweetened. Top with whipped
cream, and chopped almonds.
3. Fill with custard and top
with maraschino cherries and/or
finely ground almonds.
* * *
An old favorite in a new
“edition” is a semi-sweet Choc
olate Applesauce Cake which we
tried recently. You’ll like this,
an easy way of making a tasty
cake baked in a loaf pan.
CHOCOLATE-APPLESAUCE
CAKE
2 cups sifted all-purpose flour
2 tablespoons baking soda
1 i teaspoon salt
1 2 eup vegetable shortening
1 teaspoon cinnamon
1 o teaspoon nutmeg
:1 1 eup sugar
2 eggs
L eup thick applesauce (canned
variety)
1 6-ounce package semi-sweet
chocolate morsels
1 2 eup chopped raisins and nuts
Sift together dry ingredients
then blend in softened shortening
and spices. Add sugar gradually,
beating after each addition. Add
one egg at a time, beating after
each egg is added. Stir in apple
sauce then add chocolate morsels,
raisins and nuts and stir in
lightly to blend evenly. Turn
into an aluminum lined 10-inch
loaf pan (10 x 5 x 3-inch size.)
Bake at 375’ F 1 hour. Test with
a wooden toothpick inserted in
center. Let cool before serving,
sliced. This cake needs no frost
ing. Keeps well when wrapped
in aluminum foil.
m
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I OODS TO REMEMBER
Holiday Month
By I.EAH LEONARD
Author, “Jewish Cookery"
15