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THE SOUTHERN ISRAELITE
Pig* S*v*n
Friday, Feb. 28, 1969
Ben Hyman To Be President
Of Georgia B'nai BVith Lodges
Dr. A. J. Kravtin, state presi
dent of the Georgia State Associ
ation of B’nai B’rith Lodges an
nounced that plans have been
finalized for the installation ban
quet of the Georgia State As
sociation of B’nai B’rith, to be
held Saturday evening, March 15,
at the Rodeway Inn on Clairmont
Road, Decatur, Ga.
The incoming president, Ben
Hyman, past president of the
Gate City Lodge 144 of B’nai
B’rith, Atlanta, will be installed.
A cocktail reception starting at
"SRO"
. . is coining
'W
BEN HYMAN
0:30 p. m. will preoede the ban
quet, which will begin at 7:30
p. m. The Atlanta and Gate City
Lodges of B’nai B’rith, together
with the Atlanta Chapters of
B’nai B’rith Women, will be the
hosts and hostesses at the cock-
DR. KRAVTIN
tail reception.
Mendel Segal, president of
Gate City Lodge 144, Dr. Bernard
Kahn, president of Atlanta Lodge
1773 and Ben Rabinowitz, past
president of the Georgia State
Association, are co-chairmen of
fe/teab
Elegant Dining
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West Paces Ferry Rd.
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Monday thru Friday
11:30 to 2:30
The Sunday
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noon till 4:30
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it Stone Mountain Park
WHATS COOKING?
by Ruth Sirkis
Kreplach For
Purim is a very beloved holi
day. It is the time for joy and
laughter — and we Jews can
always use some. At Purim, we
must be happy because it is a
“mitzva”. So we dress up for
costume balls, we drink a little
too much to get "shiker”, and
we prepare our good traditional
foods. Purim dishes have special
meaning, besides being delicious.
They remind us of the happy
ending to our past troubles.
If you want to give your fam
ily a real treat this Purim —
prepare "kreplach”. Serve them
in a good strong beef soup at the
festive Purim dinner. Their
preparation is not too complica
ted. Your children will love
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Atlanta, Ga.
Telephone 523-5871
Purim
watching you in the kitchen
rather than seeing the best pro
gram on T.V. They will remem
ber your kreplach for many
years. Have a Happy Holiday!
Dough
2 cups flour
1 egg
2/3 cup water
1/2 tsp. salt
Filling
1 pound stew meat (cooked)
1 big onion
1 tsp. salt
1/2 tsp. pepper
1/4 cup oil
1. Have the meat -cooked in
water together with vege
tables. Use stock for beef
soup. When the meat is done,
grind it in a food chopper or
in the blender.
2. Dice the onion and fry till
golden brown. Add the ground
meat and cook together for 5
minutes. Add salt and pepper.
This is your filling.
3. Sift the flour into a large
bowl. Beat the egg together
with the water and salt. Add
to the flour.
4. Stir the ingredients and then
knead withi your hands and
form a ball.
5. Roll out the dough on a
lightly-floured surface to a
thin leaf. Cut into four-inch
squares.
6. Put one tablespoon of filling
in the middle of each square.
Fold over so you will have a
triangle. Moisten the edges
and press together. The tri
angle should be tightly sealed.
7. Cook in a large pot of boiling
water for about 10 minutes.
Drain the water.
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237-8293
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the convention and banquet.
The elevation of Mr. Hyman to
this, the highest post in B’nai
B’rith within the State of Geor
gia, is a culmination of his many
and varied efforts on behalf of
B’nai B’rith throughout his years
of residence in Atlanta. Arrange
ments are being made to have
one of Georgia’s leading political
personalities as guest speaker at
the banquet.
Reservations for the banquet
may be made by calling Mrs.
Betty Ann Shusterman at 355-
0962, Mrs. Sara Ellison at 875^
6250, or “Dutch” Gerson at
875-3558. Mr. Gerson, ticket
chairman for the banquet, sug
gests that early reservations be
made. The cost for the banquet,
including the cocktail reception
preceding it, is five dollars ($5)
per person.
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261-5700
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