Jewish Post, Indianapolis, Marion County, 18 November 1966 — Page 7

WHAT FOODS THESE MORSELS BE

Extellent Recipes In Holiday Cook Book

By SARAH UEBER That talented and dever girl, Miriam Field has done it again. She’s put out an excellent and beautlful recipe book called “F e stive Manna” which has dishes for all the yomimtovim. You J may have ~ your copy by Sarah sending a label or a cap liner from any

size bottle of PLANTERS OIL to: P.O. Box 663 Madison Square Station, New York, NY 10010. To give you an idea of the fine foods, 1 print some below. I can’t give you any approximation of the beauty of the paper and the artistic illustrations which come from various museum collections. A lovely booklet, and a great addition to the home library, specially for cooks! SIIABBOS FRUIT AND NUT SPICE DROPS 3% cups unsifted flour 1 tsp. baking soda 1 tsp. cinnamon

1 tsp. nutmeg % tsp. baking powder % tsp. salt 2 cups firmly packed brown sugar % cup Planters’ Peanut Oil 2 eggs cup water Vk cups chopped Planter’s Cocktail Peanuts 1 and Vi cups raisins Combine the unsifted flour, baking soda, spices, baking powder and salt Set aside. Mix thoroughly the dark brown sugar, oil and eggs. Stir in the water.

The WomaiVs Viewpoint

Are Wives Of Rabbis, Directors Married To Jewish Community?

By HELEN COHEN This column will probably end up as old home week in the poetry department. Let's begin with a bit of verse sent in by its author, Jack Sher, executive director of the Jewish C o m m unity Center Helen of Easton, Pa. Mr. Slier explained that he had written the poem ‘as a lark’ and submitted it this August at an Institute for Executives sponsored by the Jewish Welfare Board and the Council of Jewish devoted to “The Role of Executives’ Wives in the Community.” We quote in part: Methinks you wives protest too much; About your lives —your trials — and such; You wring your hands — bemoan your fate; To willing listeners you elucidate. "He’s seldom home at night,” you say; “On trips he’s always going away. “His board expects you to share his work; “If you don't — they think you’re prone to shirk. “They want your services, and expect it ‘free* — “You’re the spouse of a ’servant’ of the community!” But now it’s time to really see If your griping has any validity. In reflected glory, do you want to bask? Then it’s up to you to assume the task — To encourage your mate and play a role And show that you love him — body and soul! FIRST LET ME say that Mr. Sher seemed pleased with ihe reaction of the ladies who heard his offering at that meeting. He reported that it was applauded and that he felt wives of professionals and rebbitzens would in the future do less ‘klugging’ (complaining). Next may I say that I have no wish to stir up controversy, but it seems to me that the situation appears to need clarifying. Even a generation ago, one would have said, "Yes, a wife should help her husband in his

work, in whatever way she can.” BUT THIS IS 1966 and women are out en masse in the labor force earning perfectly good money for whatever ’services’ they render. If they are not holding down an outside job, it may be that they have more than enough to do at home (a quite acceptable deduction if there are young children and no maid around). This is 1966, when young ladies go to great expense to acquire college educations so they can earn that money. And today there is a wide-open labor market, with workers in short supply in almost any field you can mention. So that wives of professionals may be expected to come to the same conclusion that any other females do, that their time is worth something too. SURE. WIVES SHOULD be loving and helpful to their mates. If a husband takes a job that requires long hours or trips out of town, his missus has to accept these conditions with as little ‘klugging’ as possible. If there are things she can do to lighten his burden, fine. But the time has come to make it clear, when a man accepts a position, just what is or is not expected of his wife, even one married to a ‘servant’ of the community. I HAVE ANOTHER little verse for you today, entitled ‘Memo to Miss America.’ You can have the kleig lights, honey. The crown, the gown (although I love it). The trips, the scholarships, the money; It’s just your measurements 1 covet." • I gleaned this aptly spoken sentiment, authored by Betty Billipp, from the November MeCall’s magazine. It gives me a chance to speak my piece on the ever-increasing number of beauty "Queens” being crowned these days across the land. There was a day when I would have written disdainfully that the U.S. may be a democracy but you would hardly guess it, the way our females hanker to be ‘queen’ of something or other. But I’ve changed my mind. I THINK THERE must be something wholesome and healthy about a country which can produce, year after year, enough eligible candidates to fill all

those ‘royal’ courts. Just think, there must first be a great number of girls in each of the 50 states who vie for the local titles, and there is no longer just one Miss America contest — in addition we now have a couple of Miss Universes, a Mrs. America, and a Miss TeenAge America, among others. Those countless girls could hardly compete unless they qualified, and while some of the beauty may be enhanced (oh, no, let’s not go through that whole routine of last week when we described how one ‘puts on a face’ with m:ike-up), surely we must all agree, after observing some of the contests, that the young ladies are quite fetching, with good posture (a commendable goal) in addition to healthy and trim young bodies. WE CAN ASSUME, I would think, that in order to be that attractive, a girl has been living a wholesome life: nourishing food, enough sleep and exercise, cleanliness, self-restraint. Otherwise she might have ended up over-weight, with a poor complexion, and circles under her

eyes.

A nation that can supply, year in and year out, so many candidates for queen of this and Uiat and the other, must be on the right track in raising its young. Besides which, it’s nice to know there are so many truly beautiful females around, with lovely features and measureone ‘covets.’ More power to beauty ‘queen and beauty contests.

Blend in dry ingredients. Add raisins and chopped peanuts. Drop by rounded teaspoonfuls onto oiled baking sheets. Bake in hot oven (400 degrees) for about 8 minutes or until done. Makes five to six dozen cookies, all nice and nutty and raisin-rich. GUT YOMTOV KUGEL 6 cups (% pounds) cooked broad egg noodles % cup Planters Oil 4 eggs, slightly beaten 1 cup applesauce Vt cup orange juice % cup chopped dates V* cup firmly packed brown sugar Vi cup raisins Ve tsp. cinnamon Va tsp ginger Toss cooked noodles with oil and eggs. Stir in the remaining ingredients, blending well. Place mixture in a well ofled 2 Vi quart casserole. Cover and bake the kugel in a moderate oven (350 degrees) for 15 minutes. Remove cover and bake for an additional 15 minutes, or until noodles are golden - tipped. Makes six to eight spicy servings. MAMAUGA PUFFS IVi cups yellow cornmeal 1 cup unsifted flour 1 cup grated unprocessed cheese Vi cup minced on : on 2 tblsps. chopped pimiento 2 tblsps. chopped green pepper 2 tsps. salt % tsp. baking soda 1 cup milk 1 egg, beaten Planters Oil Combine cornmeal, flour, cheese, onion, pimiento, green pepper, salt and baking soda. Stir in milk and egg. Beat until blended. Drop teaspoonfuls into

(OSHER RESTAURANTS

PHIL Circ | e 6-3960 GLUCKSTERN'S under rmbbinicsl supervision 209 WEST 48th STREET N. V. 34 N. V. cotaring far all social functions

DAIRY RESTAURANTS

deep hot (375 degrees) Planters Oil. Fry until golden brown on both sides. Serve at once. Makes about two dozen flavorsome morsels. ROYAL RAGOUT % cup unsifted flour % tsp. salt Va tsp. pepper 2Vs pounds round or chuck beef, cut into cubes Vi cup Planters Oil 1 cup water 1% tblsps. salt 1 tblsp. chopped parsley 2 tsps. minced garlic % bay leaf, crumbled 1 tsp. rosemary leaves 1 tsp. pepper % pound fresh mushrooms, sliced 2 cups thinly sliced onions 1 cup sliced green pepper Hot cooked noodles Combine flour, V4 teaspoon salt, and % teaspoon pepper. Dredge the beef cubes in flour mixture. Heat oil in a Dutch oven and brown beef cubes. Add water, 1V4 tablespoonfuls salt, chopped garlic, bay leaf, rosemary leaves and 1 teaspoon pepper. Cover and simmer for about VA hours, or until meat is tender. Stir the ragout occasionally. Add mushrooms, sliced onions and green pepper. Cook an additional 10 minutes. If gravy is too thin, sprinkle 1 tablespoon flour over ragout and blend thoroughly, serve it over oodles of noodles to make a royal repast for six or eight. (A specialty of Henri IV, the king who liked to cook. Ragout can be your specialty, too.)

FOR THE FINEST OF KOSHER DELICATESSEN MEATS

48 Meat Food Products. Give your Store Added Prestige and Salesl

SINAI KOSHER STAR CORP.

1000 Pershing F.oad

Chicago 8.. J!’..

48

THREE GENERATIONS OF KOSHER FOODS Closed On Saturdays Rosen's Kosher Restaurant

150 Jackson Memphis, Tennessee Phone 525-3711