The Coral Gables Times

Which word is older, Gin or Gordon's?

"Gin" came into the language around 1700 by way of the French "genievre," meaning juniper. "Gordon's" comes from Alexander Gordon, the genius whose secret gin formula set Londoners agog in 1769. The Gordon's you drink to-day harks back to this self-same formula. It's still secret, and as far as the people at Gordon's are concerned, that is as it should be, for in nearly two centuries no other gin has duplicated Gordon's distinctive dryness and flavour. Are you won-dering if it's the world's biggest seller? It is. Indeed, to most people the words "gin" and "Gordon's" are by now synonymous. DISTILLED LONDON DRY GIN. 100% NEUTRAL SPIRITS DISTILLED FROM GRAIN. 90 PROOF. GORDON'S DRY GIN CO. LTD., LINDEN, N. J. PRODUCT OF U.S.A.

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from The All New Fannie Farmer Cook Book Melt 3 tablespoons butter Add 1 green pepper, cut fine Cook until the pepper is soft. Stir in 2 tablespoons flour Blend until smooth. Add 11⁄2 cups cream or top milk Cook and stir until thick and smooth. Add 1 cup flaked cooked haddock or halibut 1⁄2 cup soft bread crumbs salt, pepper and sherry to taste Put in a baking dish. Cover with 1⁄2 cup buttered crumbs Bake at 375° until brown (about 30 minutes). Serves 4. You'll find many other wonderful recipes for your bridge luncheons in THE ALL NEW FANNIE FARMER COOK BOOK. "As useful in your life as that basic black dress," says Clementine Paddleford, Food Editor of This Week. "A kitchen bible now in its tenth edition. The sales have passed the three million mark, making Miss Farmer's book the best-seller of the cookbook world." $4.95 at all bookstores, published by Little, Brown and Company, Boston.

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CHEERS FOR CHEESE Continued from page 24

FROZEN CHEDDAR CHEESE SALAD SENSATION TO PREPARE: 20 MIN. TO FREEZE: 3-4 HRS. 1 1-lb., 13-oz. can green-gage plums, drained 1⁄4 cup lemon juice 2 tablespoons sugar 1⁄4 teaspoon salt 4 oz. Cheddar cheese, shredded (about 1 cup) 1 cup chilled whipping cream 1 or 2 drops green food coloring 1. Cut plums into halves; remove pits; cut into small pieces. Mix in the lemon juice, sugar, salt, and Cheddar cheese. 2. Using a chilled bowl and beater, beat whip-ping cream until it is of medium consistency (piles softly). Fold whipped cream into plum mixture. Blend in food coloring. Turn mixture into a refrigerator tray. Freeze until firm, 3 to 4 hrs. 3. Thaw slightly and cut into squares or wedges; serve on crisp salad greens. About 8 servings Note: If desired, freeze mixture in a fancy mold and unmold onto a chilled serving plate; garnish with fresh mint, green-gage plums, and fresh fruits harmonious in flavor and color. HI-BOY LIVER SAUSAGE SANDWICH For each sandwich, spread 2 slices rye bread generously with Horse-Radish Butter. Top, in order, with the following: red onion, liver sausage, Bibb lettuce (spread with mayon-naise, if desired), Brick cheese, crisp bacon, tomato, and a buttered bread slice. HORSE-RADISH BUTTER Cream 1⁄2 cup butter until softened. Blend in 1 tablespoon lemon juice, a small amount at a time. Mix in 2 teaspoons prepared horse-radish, 3⁄4 teaspoon prepared mustard, and 1⁄4 teaspoon salt. About 1⁄2 cup butter SWISS-CAPPED GLAZED CHICKEN TO PREPARE: 15 MIN. TO COOK: ABOUT 1 HR. 2 21⁄2- to 3-lb. broiler-fryer chickens, cut in serving-sized pieces 1⁄2 cup flour 2 teaspoons salt 1⁄4 teaspoon black pepper 1⁄4 to 1⁄2 cup butter 11⁄2 cups currant jelly 2⁄3 cup orange juice 2 tablespoons lemon juice 1 cup finely shredded Swiss cheese 1⁄2 cup toasted slivered blanched almonds 1⁄2 teaspoon paprika 1. Rinse chicken pieces and pat dry with ab-sorbent paper. Coat with a mixture of the flour, salt, and pepper. 2. Heat butter in a large, heavy skillet over medium heat. Add chicken pieces, skin si down, and brown well on all sides. 3. Meanwhile, beat together the jelly, orange juice, and lemon juice. 4. Pour jelly mixture over browned chicken pieces. Cover skillet and simmer about 45 min., or until chicken is tender. Spoon glaze over chicken occasionally during cooking. 5. Top evenly with cheese, almonds, and pap-rika. Place under broiler 4 in. from source heat until cheese is melted, about 1 min. Serve immediately. About 8 servings SMOKED CHEESE DIP TO PREPARE: 5 MIN. 1 roll (6 oz.) smoked or garlic pasteur-ized process cheese food, softened 1⁄2 cup thick sour cream Blend ingredients until smooth and creamy. Sprinkle chopped chives evenly around ed of serving dish to form an attractive border. Serve with assorted chips and crackers. About 1 cup

"Jane?"