The Southern Jewish weekly. [volume], June 23, 1950, Page Page Seven, Image 7

About The Southern Jewish weekly. [volume] (Jacksonville, Fla.) 1939-1992

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Friday, une 23, 1950
THE JEWISH
QUIZ BOX
BY RABBI SAMUEL J. FOX
(Copyright, 1950, Jewish Telegraphic
Agency, Inc.)
QUESTION: Why is it custom
ary to throw a small piece of
Bread into the fire when baking
Bread?
ANSWER: This stems from the
commandment in the Bible (Le
viticus 15:20) to give a portion of
the “first of your dough” unto the
Lord. In Israel, in the days of
the Temple, this would be done
by taking off a piece and giving
it to the priest.
Technically, this law applied
only in Israel. The rabbis or
dained that this be kept outside
Israel for the preservation of an
important custom. Even with
the destruction of the Temple
this custom remained in force.
Today instead of giving it to a
priest we throw it into the fire.
* * * *
QUESTION: What is the reason
for this observance?
ANSWER: The prophet Ezekiel
states the reason as follows: “Ye
shall also give unto the priest the
first of your dough, to cause a
blessing to rest on thine house.”
Thus, the custom was a forerun
ner to a blessing. There was a
practical purpose to this custom
The priests in the sanctuary
were not allowed to follow any
other occupation. Consequently
some means had to be made to
provide . them with sustenance.
Numerous gifts were through rit
ual given to the priests. Psycho
logically, it had a great symbolic
value. Man has always regarded
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bread as the staff of life. Too
often he thinks of his bread as
the product of his own strength
and loses sight of his dependence
upon the blessing of God and the
help of others.
Making it necessary for him to
give the “first of his dough” to
the priest automatically impress
ed him with a sense of duty to
the Almighty and a sense of
sharing with his neighbor.
WHAT'S
C00KIHG??
| 7 ’
b ..v .
BY TERRN ELMAN
Edward G. Robinson is a “Latke
Lover.” When he contemplated
his recent trip to Israel, he en
visioned stacks of all kinds of
wonderful latkes. To his dismay,
however, he found that Israel is
not the home of Jewish cooking,
and he did not have one typically
Jewish dinner. Eddie told me he
hopes to return to Israel to make
film there. Mrs. Robinson gave
me one of Ed’s favorite latke
recipes which I sampled and
found luscious.
Apple Pancakes a la
Eddie Robinson
Sift separately one cup of flour;
then add one-half teaspoon of salt
and two teaspoons granulated
sugar, and sift together. Stir in
one and one-half cups cold sweet
milk so as to make a smooth
paste. Add four whole eggs, one
at a time, and beat briskly. Peel
and core three big sour apples,
cut them into fine julienne strips,
and marinate them in one-half
cup lemon juice.
Fold the apple strips into the
batter and cook in well buttered
individual frying pans by drop
ping two tablespoons batter into
each buttered pan and cooking
over a low flame until the cake
is brown —about five or six min
utes for each side. Another met
hod is to brown larger cakes on
one side, turn them over into a
buttered baking dish or pan, and
bake in a moderate oven (300
deg.) for an additional 8 to 10
minutes. Sprinkle the cakes with
cinnamon sugar and serve very
hot.
Sour Cream Pancakes
2 eggs (well beaten)
1 tsp. baking soda
THE SOUTHERN JEWISH WEEKLY
YESHIVA UNIVERSITY HONORS THREE AT COMMENCEMENT
_ _ .. . * «• • j
(Left) Judge Harry E. Kalodner of the U. S. Court of
Appeals, (center) Dr. Alvin Johnson, president emeritus,
New School for Social Research and distinguished humam
tarian, and (right) Professor Harry A. Wolfson of Har
vard University have been named to receive honorary de
grees at Yeshiva University’s annual commencement exer
cises Thursday, June 15th, in the University’s Nathan
Lamport Auditorium, Amsterdam Avenue and 187th
Street, New York City. . .
Yeshiva University, the first American University under
Jewish auspices, numbers among its honorary alumni
Vz cup sour cream
pinch of salt
Flour to thicken.
Free! Free! Free!
During Month of June Only
THE SOUTHERN JEWISH WEEKLY
will publish your
ROSH HASHONAH GREETING
for the Jewish New Year in September
FREE OF CHARGE
If you will send us your subscription for the next two years ... at
the special low rate of $5.00
Our annual subscription rate (52 issues) is $3.00 per year; two years
(104 issues) for $5.00
You SAVE SI.OO by subscribing for two years.
You SAVE I.oo # which is the cost for GREETING.
Yra SATE $2.00
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I THE SOUTHERN JEWISH WEEKLY
| P. O. BOX 903 ,
JACKSONVILLE 1, FLORIDA I
Gentlemen:
I I am enclosing my check for $5 in payment of my subscription for two
(2) years to the Southern Jewish Weekly PLUS my Rosh Hashonah ■
Greeting to appear in the September Bth issue for the Jewish New Year
holidays. I understand that this offer is good during the month of June
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I Name —— I
Address Phone j
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THIS OFFER IS OPEN TO PEOPLE THROUGHOUT
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DO NOT DELAY
SAVE TWO DOLLARS ($2.00) BY ACTING PROMPTLY.
Your greeting*in the 1950 Rosh Hashonah issue of The Southern Jewish
Weekly will reach practically all your relatives, friends and acquaintances in the
South, just prior to the Jewish New Year holidays. ‘
It will save you the bother and expense of sending individual greeting cards—
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REMEMBER—this offer is good during JUNE only, so please act at once!
many eminent educators, religious leaders and public
figures including Bernard Baruch, the late Chief Justice
Harlan F. Stone, U. S. Senator Herbert H. Lehman, Henry
Morgenthau, Jr., Dr. Selman A. Waksman, the late Justice
Benjamin N. Cardozo, Prof. Albert Einstein, Dr. James
B. Conant, president of Harvard University, and many
i others. ,
i This year’s commencement features, for the first time.
the conferring of Master’s Degrees upon graduates of the
• University’s School of Education and Community Admin
i istration.
Beat eggs well —add sour cream
and baking soda. Add sufficient
flour to make thick and then thin
with sweet milk until it will pour.
Add salt. Fry in a very hot fry
ing pan.
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