Coral Gables Historical Archive
The Coral Gables Times
Thursday, June 7, 1962, page 37 (of 64)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
eme de Menthe Frappe
Heap glass high with shaved ice and slowly add green creme de menthe until full. Serve with short straw and cherry if desired.
Champagne Cassis
Fill beer glass with chilled champagne, add half an ounce creme de cassis if you prefer the drink dry, or one ounce creme de cassis if you prefer it sweet. Stir and serve.
Salty Dog
Dip rim of glass into lemon juice and then into crystal salt, forming a frosted ring around top edge. Put one cube of ice into glass, add two ounces of vodka, and fill glass with grapefruit juice. Stir lightly and serve.
Mint Julep
Put chopped mint leaves into highball glass, add one teaspoon sugar, and muddle with wooden muddler for about 10 seconds. Add one ounce of 100-proof bourbon whiskey, add shaved ice, and stir slowly, adding bourbon until glass is full. Garnish with mint that has been frosted with sugar, and put the glass in a silver dish heaped with cracked ice.
Scotch Mist
Fill glass with shaved ice, pour shot glass full of Scotch whiskey over it, and add a twist of lemon peel. Serve with short straw.
White Wine Spritzer
Put three or four cubes of ice in white wine glass and fill half way with white wine. Add soda until glass is almost full, and stir.
Apricot Sour
Shake with ice, juice of one lemon, three ounces apricot brandy and strain into sour glass, pouring over one slice of lemon and one maraschino cherry.
Gimlet
Shake with ice, one ounce of bottled lime juice, half an ounce of cointreau, and three ounces of gin (or vodka). Strain into glass and serve.
Planter's Punch
Fill glass with shaved ice and add one teaspoon sugar, juice of one lemon, two ounces of rum, and two ounces of orange juice. Stir well and add one slice of orange and one maraschino cherry. Fill glass to brim with rum and serve with long straw.
flavor food with summer fun / West Bend Patio Party*
sparkling ideas for serving everything from kabobs to coffee and cake Make the most of summer! For an exciting, refreshing evening, a patio party is fun-guaranteed. While your friends are admiring your lawn, terrace and flower garden, you'll be stimulating appetites with juicy, sizzling kabobs on revolving spits. Or choice portions of chicken fried (and served) crisp and golden in a chef-size skillet... bacon 'n beans in genuine stoneware... a banana cake... rich, full-flavored coffee, self-served in a stainless steel party perk... (A) 30 cup stainless steel Party Perk. Automatically brews taste-inspired coffee for 4 guests or a dozen. Attractive buffet styling. Self-serve spout. $39.95* (B) Automatic, vertical Kabob 'n Grill, with 8 roto-matic skewers around charcoal basket, prepares tasty meats, vegetables and appetizing treats. Juicy kabobs are self-basting; no flare-ups. $29.95* (C) Stainless steel Ice Butler keeps ice cubes firm and separate up to 6 hours. Satin finish styling matches coffee maker. Doubles as hot food server. $16.95* (D) Automatic Buffet Chef prepares chicken, roasts; grills hors d'oeuvres. Party-sized 140 sq. in. cooking surface. Buffet styled for serving and keeping foods warm. $29.95* INCLUDES HI-DOME COVER FOR ROASTING (E) Automatic Buffet-Patio Server in genuine buff-white stoneware with gourmet design. Detachable heating unit; simmer-bakes beans, chili, casseroles. 2 quarts. $7.50* (F) Square Cake Humidor has porous stone humidifier to keep baked foods "oven-fresh." Tray doubles as sandwich server. "Copper 'n Snow" aluminum. $7.95* *Suggested Retail Prices. At housewares, hardware, gift and appliance stores; prices slightly higher in Canada and Hawaii. The West Bend Company DEPT. 916 WEST BEND, WISCONSIN