BULLETIN
KITCHEN
By FREYDL
Something old and something new can also apply to recipes for the years as they come and go. Still lauded by countless Bulletin readers as one of the best cakes they've ever made (and the easiest) is the special Bulletin Honey Cake, which first debuted in the Rosh Hashona issue of 5721. We start the New Year of 5724 with this recipe in reply to a steady demand for reprints of this Honey Cake, which is a "moist pareve delicacy.
Something new this issue is offered also in response to requests. Many people want to know what to serve with cocktails, so here are a few quickies, some dairy, some meat.
BULLETIN HONEY CAKE
Step 1.—In a medium-size Ibowl sift and mix together;
1 cup sugar. 2% cups flour.
2 tsp. bakings powder, V4 tsp. baking soda.
1 tsp. cinnamon. 1 tsp. ginger. Step 2.—^In a large bowl add and mix well:
3 eggs, beaten.
V4 cup cooking oil, 1 cup soft honey. V2 cup hot tea or coffee.
Step 3. — Gradually add the dry ingredients to the combined liquids and mix well. Bake in greased tube pan (do not oil sides) for 15 minutes at 325, then turn oven down to 300 for 45 minutes more. Ck)ol this cake in the pan before removing for good eating in the New Year.
Now for the cocktail suggestions.
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bite-s4ze hot biscuits
Roll any biscuit dough recipe (made with vegetable oil) to Vain, thickness. Spread with any of the fillings that follow. Roll as a jelly roll and slice at V4in. intervals. Bake cut-side down on a greased cookie sheet at 450 for 12 to 15 minutes.
Meat filling: Chopped corned beef (requires no seasoning), barely moistened with little beaten egg.
Dairy filling: Grated cheddar cheese, barely maistenec with a little beaten egg.
Fish filling: Turia fish, barely
moistehed with some of its own!oil. ^ ' ^
l6x pinwheels
Spread slices from V^lb. of smoked salmon with 3 ounces of cream ifiheese! that has been moiste?l4p with 4 tbsp. of cream or milkUsoui*' cream is best!). Roll upa^ jelly roll, wrap in wax paper and refrigerate until ready for use. s'lice crosswise and serve on rounds of cocktail bread, toast or crackers.
pickelilies
Remove outer skin from a a pound of salami and slice very thin. Wrap a slice of salami, calla-Iily style, around a lengthwise slice of sweet pickle or gherkin. Fasten with a toothpick and refrigerate till served.
Other suggestions, many of which you probably make in a
slightly larger meal-time form: Marble-size sweet-and-sour meatballs; marble-size gefilte fish balls surrounding a tiny dish of chrain; bite-size Knishes or bite-size blinzes, with dip-bowls of sour cream and strawberries, if they're of the cheese variety, liver, herring and eggplant, of course, are still the perfect spread for toast, cocktail, breads and crackers, but such canapes must be prepared fresh in the kitchen as they are served.
Incidentally, boon to home-makers is a new dairy addition these days from Jersey Farms. Their new product, Velvet Cream Cheese, is just .perfect for all cream cheese baking and for dips, loxing, etc. The cheese cake recipe they include in a new little brochure is very tangy and easy to make . . • it's alrady been tested by the Bulletin Kitchen.
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Eleonor Roosevelt branch opens season
In the fall last year, a new branch of Vancouver Section, NCJW, was launched under the r.ro-tem chairmanship of Mrs. V. Warren.
In recognition of her humanitarian interests so similar to the aims and purposes of National Council of Jewish Women, the branch chose to be named after the late Eleanor Roosevelt and al a gala lunch^eon in June, the following were;installed as first executive of the Eleanor Roosevelt branch: president, Miriam Warren; vice-president, admin, and membership, Jan Pollack; vice-president, educ. and prog., Rheta Sigler; vice-president, cpmm; serviceisf, Doris Cahan; treasurer. Mini Donher • and secretary, Gloria Harris.
First general meeting of the season will be held Tuesday,' September 24, 12.45 p.m. at the home of Rheta Sigler, at which time new members will be welcome to attend.
Program will feature Dean Goard, assistant director of adult education at Vancouver School Board. ■
Farmer's daughter
Sabbath services at Schara Tzedeck this coming Saturday, September 14, will be marked by the Bar-Mitzvah of Leonard Lifchus, son of Mr. and Mrs. Morris Lifchus. The Bar-Mitzvah celebrant, who is a student of the Schara Tzedeck Religious School will chant the Haftorah as well as a major portion of the service proper. Rabbi Bernard Goldenberg will officiate and preach the sermon. Cantor A. Deutsch will chant Liturgical music and the president will present the Bar-Mitzvah, certificate.
Regular Sunset Kabbalat Shabbat service Friday evening, September 13 will begin at 7:10 p.m. The Bar-Mitzvah guest of honor will chant the Kiddush and lead the Congregation in singing of the final hymn.
Class in Bible and (Gomm
aries, taught by Rabbi Gbl
berg will meet at 6.30 p.m
Shabbat Mincha services at p.m. are followed by Shaj Seudosand^^Maariv evening l vices. Class - in Talmud adults will meet Monday n at 8:00 p.m. (
isnew
Aid To Israel
(Continued from Page 1)
Commission on Israel. Hy. Born-stein, field representative of the Israel commission in Washington, DC;, reviewed the contribution of B'nai B'rith ; to the Jewish State, stating that the interest of the world Jewiish service organization antedates even the first Zionist Congress..
Harry Herman, chairman of' the Aid to Israel Vancouver pro-i gram, sa|d that as a result of thej, Sunday workshop, plans are; now being conipleted by each of the six lodges and chapters to purchase 100 trees in the B.B« Martyrs' Forest. He said this year B'nai B'rith will also put its full weight behind the Israel Bond campaign and that a Bond purchase goal of $20,000 has been adopted.
Attending the workshop was the president of B.B. District grand lodge No. 4, Howar(^ Michel, of Seattle.
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washington—This is about he farmer's daughter who was elected president of B'nai B'rith GirlS; She is <eighteen-year-old Judy Elaine Smith from Salt Lake City, a dark-haired and buoyant college freshman who was elected head of the largest Jewish teen-age movement last week at its annual convention. She lives with her parents on a 30-acre poultry farm on the outskirts of the city. There are 30,000 chickens to be cared for. "But chores are strictly domas-tic," she says. "The hen house and I have never been on very good terms." Judy dislikes eggs and chickens make her sneeze.
She is the first girl off the farm to become head of B'nai B'rith Girls in its 25-year history. She's been active in the movement since she was 14. "The B'nai B'rith Youth Organization is really the c^ter of outside activity for the Jewish boys and girls in my hometown," she reports. An 'older brother, Niel, had been active in the boys' group.
Judy, who begins her studies at the University of Utah this month, has some -firm convictions about the role of a Jewish youth organization. "It should be an adventure in living, with the kind of group experiences that help you to discover and understand what Judaism is about and how to apply it to your own life. My friends in BBYO are eager to live Jewish lives. But many aren't quite sure how to go about it. The BBYO program has an educating influence here."
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