Coral Gables Historical Archive
The Coral Gables Times
Thursday, April 13, 1961, page 44 (of 60)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
COINTREAU LIQUEUR / 20
COINTREAU LIQUEUR SEAL 20 Among twenty Cordials by Cointreau, there's a flavor that can be the crowning touch to your dinner tonight. There are liqueurs, fruit-flavored brandies and specialties—Cointreau in quality, Cointreau in reputation. • Cointreau Liqueur, the crowning touch to a perfect dinner. 80 Proof. Produced and bottled by Cointreau Ltd., Pennington, N. J.
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NEW instant Adolph's works meat cooking magic
NEW Adolph's Instant Meat Tenderizer instant Adolph's works meat cooking magic
ZUD removes RUST & STAINS
from BATHTUBS • SINKS bottoms of COPPER POTS TILE FLOORS • METALS AUTO BUMPERS ZUD RUST STAINS Replacement or REFUND of MONEY Guaranteed by Good Housekeeping NOT AS ADVERTISED THEREIN Free Sample give names of your dealers ZUD is sold at Grocers, Hardware, Dept. 10c Stores RUSTAIN PRODUCTS PO. BOX 502 FAIRLAWN, N J.
BOYS' JUDO sport-defense
The FIRST book on the sport written for boys. 96 big pages, 81⁄2" x 111⁄2". Easy, step-by-step directions. 171 illustrations, 115 photos of boys actually practicing BOYS' JUDO. Authors are Japan-trained, high-ranking Black Belt holders. Complete chapters on self-defense techniques for boys. Every boy should learn more about BOYS' JUDO. ONLY $1.50 (add 25c for postage and handling). Send cash, check or money order to: BURTON PUBLISHING CO. P.O. Box 54077B, Terminal Annex Los Angeles 54, California
BUFFET ELEGANCE Continued from page 19
DOBOS TORTE Delicate layers, velvety rich chocolate filling, and a crunchy caramel-like topping were the inspiration of a gifted Hungarian pastry chef named Dobos. TO PREPARE: 45 MIN. TO BAKE: ABOUT 15 MIN. Hungarian Chocolate Frosting (see recipe) 6 egg yolks 1/4 cup sugar 6 egg whites 1/4 cup sugar 1 cup sifted flour 3/4 cup confectioners' sugar 1. Prepare Hungarian Chocolate Frosting. 2. For Torte—grease bottoms only of six 8-in. round layer-cake pans; line bottoms with waxed paper cut to fit; grease paper. Set aside. 3. Beat egg yolks and 1/4 cup sugar together until very thick and lemon colored; set aside. 4. Using clean bowl and beaters, beat egg whites until frothy. Gradually add 1/4 cup sugar, beating well after each addition. Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. 5. Gently spread egg-yolk mixture over beaten egg whites. Sift one-fourth of the flour at a time over surface and gently fold until just blended after each addition. Do not overmix! Spoon equal amounts of batter into cake pans and spread evenly. 6. Stagger pans in oven and bake at 350°F about 15 min., or until lightly browned. Remove torte layers to cooling racks. 7. Carefully and quickly invert layers onto the racks. Beginning at center, tear paper and gently pull it off. Place layers, right side up, on cooling racks and cool completely. 8. To assemble torte, beat the chilled frosting until fluffy. Spread 1/8 in. thick on four of the torte layers; stack layers. Add fifth layer, but do not frost top. Spread frosting thinly on sides of torte. Put the five layers and remaining frosting in refrigerator. 9. Meanwhile, place the sixth layer on a shallow baking sheet. Mark into 16 to 18 wedge-shaped pieces with back of knife blade; do not cut wedges apart. Grease a small area of the baking sheet around the torte layer (so topping will not stick to baking sheet if it runs off). 10. For Topping—stirring constantly, melt confectioners' sugar in a small, heavy skillet over low heat until sugar is smooth and golden brown. Remove from heat and quickly pour onto top layer of torte. Spread topping evenly over layer with a spatula, working rapidly before sugar hardens. With back of knife blade, make indentations over those marked in torte layer. Then cut wedges apart. 11. Remove the stacked layers and frosting from refrigerator. Beat frosting until fluffy. Spread frosting 1/8 in. thick on top of fifth layer and arrange wedges on top of it. Frost sides of sixth layer. Using a pastry bag and a decorating tube, pipe a border of frosting around top edge of torte. Chill in refrigerator until frosting is firm. 16 to 18 servings HUNGARIAN CHOCOLATE FROSTING TO PREPARE AND COOK: 30 MIN. 4 sq. (4 oz.) unsweetened chocolate, melted 8 hazelnuts (filberts) 1 cup firm unsalted butter 1 teaspoon vanilla extract 1 cup sugar 1/4 cup water 6 egg yolks 1. Set chocolate aside to cool. Heat nuts in a 400°F oven 3 to 5 min., or until skins are loosened and nuts are lightly toasted. Remove from oven, cool slightly, and remove skins. Chop nuts finely and set aside. 2. Cream butter and extract together until butter is light and fluffy. Set aside. 3. Mix sugar and water together in a small saucepan, cover, and bring sirup to boiling over low heat. Uncover pan, set candy thermometer in place, and continue cooking sirup to 230° F (sirup spins a 2-in. thread when allowed to drop from tip of a spoon). 4. Meanwhile, beat egg yolks until thick and lemon colored. Beating constantly, pour the hot sirup very gradually in a thin stream into egg yolks. (Do not scrape pan.) Beat egg-yolk mixture until very thick and of same consistency as the creamed butter. Cool completely. Beat egg-yolk mixture, about 2 tablespoonfuls at a time, into butter until just blended. Adding gradually, beat in chocolate and hazelnuts. Set in refrigerator to chill until ready to use. 3 cups frosting
WONDERFUL MEALS TO WALTZ BY! HERE'S GOOD FOOD AS EXUBERANT AS THE MUSIC OF ITS NATIVE LAND! The German and Viennese Cookbook
WONDERFUL MEALS TO WALTZ BY! HERE'S GOOD FOOD AS EXUBERANT AS THE MUSIC OF ITS NATIVE LAND! Recipes Americans have made their own . . . The German and Viennese Cookbook Here's the best of a distinctive European cuisine that includes Wiener Schintzel, Sauerbraten, Schnecken, Stollen, Kuche. . . . best-loved German recipes from appetizers to Pfeffernusse, from Herring Salat to dessert. Gut! YOURS FOR ONLY 50c EACH Postpaid TO: SUBURBIA TODAY BOOKS, 153 N. Michigan Ave., Chicago 1, III. Enclosed find $________ for which please send me postpaid ________ copies of "The German and Viennese Cookbook" @ 50¢ each. (Satisfaction guaranteed or money refunded.) Name ____________________________________________________________________ Address _________________________________________________________________ City & State _____________________________________________________________ Print or Write Legibly