Jewish Post, Indianapolis, Marion County, 26 September 1990 — Page 17

From the Desk of:

The diversity of Jerusalem

By Mildred L. Covert and Sylvia P. Gerson

By ARLENE G. PECK There is so much to see and experience in Israel. Tours can keep one busy for days and days. Yet, there are some things that as a

tourist you could never see. The lobby at the Jerusalem Sheraton is certainly different from the Sheraton in Tel Aviv. While at the Tel Aviv Sheraton, which is primarily a businessmen's and travelers' hotel with much return business, I didn't find anything remotely of religion. Not so in Jerusalem! The rabbis, and I mean RABBIS were liberally sprinkled around the lobby at any given time. And thank G-d for the UJA and other tours, as according to Clemand Hassid, the manager at the Jerusalem Sheraton, if it were not for the groups that were scheduled, tourism would be a disaster. In fact, although it was the holidays, the occupancy rate was only 60%. But those that were there were certainly a diverse group. One evening in the lobby I joined a party of Syrian Jews who now live in New York. In another room, about a hundred or so guests were there for the Minister of Religious Affairs dinner. At one table I watched a rabbi, a priest and a sheik all in lively conversation. Sprinkled liberally were nuns in the habits of their various orders. When I was at the 5-Star King Solomon nearby to the wall I noticed yet a different feeling. There seemed to be more of the local super religious who checked in to observe the sabbath. 1 was delighted to learn that a great many of the employees at the Sheraton and the King Solomon both in Jerusalem and Eilat were Ethiopian. They have been a terrific asset to Israel and I wonder why even more of them were visible around the hotels. They are also among the best of Israeli soldiers. One of the more touching

places that I visited that the tourists don't, but should, is Bayit Lepletot, Girls Town Jerusalem Girls Orphanage. Bob Seigle, one of the many former Atlantans who were followers of that legend of the South and his synagogue. Rabbi Emanual Feldman who made aliyah, who heads this wonderful place as public relations director. Anyhow, Bob picked me up at the Sheraton in Jerusalem and drove me over to see his place. What an inspiration! An orphanage is something that you just don't think of when you think of Israel and the Jewish peo-

children of survivors. Today, the need is still as great, even though the reasons have changed. Today, the bulk comes from disadvantaged or broken homes. For instance, Russian families who have fallen apart. The husband arrived in Israel never liking his wife to begin with. When he can't get a job he leaves with a girlfriend and the wife says, "If he can, I can too and places the children in an orphanage. Hard to believe, but it happens. And someone has to care for these kids. Everyone talks about Never Again but this is what Never Again means.

An orphanage is something that you just don't think of when you think of Israel and the Jewish people. Years ago, I was told by the Foster Parents Organization that I couldn't have a Jewish child because they didn't have any in their program. Well, Girls Town certainly did. There were over 660 girls living there they day I visited.

pie. Years ago, I was told by the Foster Parents Organization that I couldn't have a Jewish child because they didn't have any in their program. Well, Girls Town certainly did. There were over 660 girls living there they day I visited. There were children from all different backgrounds. Beautiful faces with all the same heritage. The girls arrive at 3 years of age and many stay until they marry. It's a religious atmosphere and all the girls are dressed well but modestly. It was also spotlessly clean with five girls in a room. The girls are also taught a vocation, but marriage is given the big puah. Divorce among them, incidentally, is very rare. Which, is not surprising as the girls are raised very Orthodox and encouraged to live that lifestyle with a proper mate by the time they are 18 or so. Bayit Lepletot began in 1948 when there was a surge of Holocaust victims arriving — many orphaned

You've got to have places like Bayit Lepletot to take care of them when they get there. Otherwise, Never Again is an empty slogan. So, jot the number down and call Bob Seigle when you get to Jerusalem at 02-227986 and have him show you. It'll make you feel good. Visiting Israel will do the same thing. Sometimes we tend to forget but in times of danger we are Jews always alone. Sometimes we also forget that we need Israel more than it needs us. It is our ace in the hole. We may be divided in many ways, but despite our differences the world over we are unified even though we are separated in ideas. Never Again also means remembering that had Israel existed then, there might have been no Holocaust. So, according to my logic, right now the Jewish community does and should support the State of Israel and should do so willingly and lovingly. We should remind our journalists that as long as Continued on next page

Yams: maindish to garnish Opelousas, Louisiana, boasts of being the Yam Capital of Louisiana. And boast it should, for the yam or sweet potato is one of the most important crops grown in Louisiana. A nutritious vegetable high in energy, it is rich in vitamins A and C and a good source of iron and calcium. It is also possessed of an interesting history. Columbus found it here growing profusely on a vine and carried it back to the Continent as proof of the riches of the New World. Early southern Negro slaves made it one of their favorite foods. It is believed that these slaves from French West Africa coined the word "yam" — probably a corruption of the Senegalese word "nyami,” meaning ’’to eat." In time the term "yam" became synonymous with the orange-colored fleshy variety of sweet potato grown here in Louisiana. The yam was destined to become a favorite vegetable of all Americans because of its availability and its versatility. It lent itself to the whims of the cook, for it could be boiled, baked, fried, stuffed, made into purees, puddings, pies, even candy. Once prepared in any number of favorite ways, it was served to dress up the holiday fare, or simply as a side dish to accompany any meal, or even as the main meal itself. A great way to start the day, full of energy and vitamins, is with a breakfast of hot pancakes made with yams, and topped with jelly or honey. Yam Pancakes 1 1/2 cups sifted flour 3 12 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon nutmeg 2 eggs, well beaten 1 1/2 cups milk 1/4 cup melted butter 1 1/4 cups mashed yams Sift dry ingredients into mixing bowl. Combine eggs, milk and butter. Add gradually to dry ingredients; stir only until batter is smooth. Stir in yams. Drop by spoonful on hot buttered griddle. Cook slowly until surface is covered with bubbles; turn, cook until bottom is browned. Serve with butter and jelly or honey. Yields about 12 pancakes. Yams can add a beautiful and decorative accent to any table setting when served in orange cups. Yam Sunbursts 3 large oranges 2 cans (16 ounces each) yams, drained 1/3 cup packed light brown sugar 1/4 cup butter or margarine, melted Coconut, mint sprigs, maraschino cherries Cut oranges into halves; squeeze, reserving 1/4 cup juice. Remove pulp carefully from o'ange shells. Make scalloped design on edges of orange shel.s. Beat yams until smooth; b^at in reserved orange juice, brown sugar and 3 tablespoon* of butter or margarine. Pipe yam mixture into orange shells using pastry tube or spoon mixture into shells. Brush edges of shells with remaining butter. Place filled oranges in baking pan; bake at 350 degrees, 20 to 30 minutes, or until hot through. Garnish with coconut, mint or cherries. Serves 6. Perhaps the simplest and most delicious way to serve fresh yams is baked. Baked Yams Allow one medium to large potato per person. Scrub and trim potato. Dry well. Rub with a small amount of margarine or oil. Preheat oven to 400 degrees. Place potato on a baking sheet and bake for 15 minutes. Reduce heat to 375 degrees an continue baking for about one hour for medium potatoes to 1 1/2 hours for large potatoes — or until soft to touch. Kosher Klues: Do not wrap sweet potatoes in aluminum foil for baking. They will become steamed and will lack the sweet flavor of uncovered yams. This is also true of yams cooked in a microwave oven. When buying fresh yams, choose smooth, plump, brightcolored potatoes. Store them in a warm place where air can circulate around them. This "cures" them and converts the starch to sugar. Do not refrigerate. Page NAT 13 September 26,1990