The Coral Gables Times

It's the bee's knees!

Back in the 20's, that remark was a laudatory expression that might be paraphrased in the vernacular of the 60's as — the most! These two modes of expression have nothing in common. But — 20's or 60's — there's one cocktail that's common to the cognoscenti and connoisseurs of both eras. Today — as in bygone days — everybody's buzzing about that bonanza of the bar: The Stinger. The Stinger 1 1⁄2 oz. brandy, 1 1⁄2 oz. Cointreau White Creme de Menthe. Shake vigorously with cracked ice and strain into cocktail glass. The Stinger is only one of many popular, palate-pleasing, present-day cocktails made with Cordials by Cointreau — drinks such as the Side Car or the White Lady. For other fascinating food and drink recipes for entertaining the modern way, write for your free copy of "Gourmet's Guide" to Dept. 74 Cointreau Ltd., Pennington, N. J. COINTREAU Cordials by Cointreau, 50 to 80 proof.

Appetizer Artistry with the mark of a professional

GLAZED CANAPES The glaze on these canapes serves three functions: it is the mark of a professional, it helps retain the freshness of the canapes, and it adds eye-appeal. If the glaze is omitted, the flavor of the canapes will be equally good. CLEAR GLAZE — Sprinkle 1 tablespoon (1 env.) unflavored gelatin over 2/3 cup water in a bowl. Let stand 5 min. to soften. Pour 1 cup boiling water over softened gelatin and stir until gelatin is dissolved; chill until slightly thickened. HOW TO GLAZE CANAPES — Place canapes on cooling racks over large shallow pans. Working quickly, spoon about 2 teaspoons of slightly thickened gelatin over each canape. Have ready a bowl of ice and water and a bowl of hot water. The gelatin may have to be set over one or the other during glazing to maintain the proper consistency. The gelatin should cling slightly to canapes when spooned over them. Gelatin may be scooped up and reused as it drips from canapes into pan. WHIPPED BUTTER — Whip chilled firm butter using an electric mixer at high speed just until butter is fluffy and of spreading consistency. PROSCIUTTO Whip 1⁄4 cup spiced peach sirup and 2 tablespoons sieved spiced peach into 1⁄2 cup whipped butter. Spread peach butter onto toasted bread diamonds. Top with thin slices of prosciutto ham and garnish with a pimiento-stuffed olive slice, sprinkled with minced parsley. Glaze and chill. SMOKED SALMON Mix together 6 sieved hard-cooked eggs, 1⁄4 cup cooked salad dressing, 1 tablespoon tomato paste, 11⁄2 teaspoons lemon juice, and 1 teaspoon salt. Spread onto toasted bread ovals. Top with a thin strip of smoked salmon, rolled and sprinkled with minced parsley, and a pimiento-stuffed olive slice topped with sieved hard-cooked egg white. Glaze and chill. PROSCIUTTO SMOKED SALMON ROAST BEEF-OYSTER ANCHOVY DANISH HAM WINE-CHEESE

30 Suburbia Today, April 1962