The Times

Wednesday, June 2, 1976, page 15 (of 33)

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on the town pat gabriel

on the town ... pat gabriel

Big Brothers, Sisters benefit from big splash

The Women's Committee for Big Brothers and Big Sisters, is making a "Big Splash-Stiltsville '76," their salute to the bi-centennial and fund raiser for the benefit of B.B. & B.S. Betty Garvey's Sandbar II will be heading out and so will Paul and Edna Toppino's yacht. It all starts at noon on Saturday June 5 for barbecue and rum punch. Co-presidents Betty Freyn, Betty is handling reservations, too, Eve Peterson and past president Marlene Berg are hostesses. At the old ball game The Ring Theater with Bob Ankrom overseeing the splashy Wednesday night opening of Ring's summer theater season, was the scene of a grand slam home run. The theater was filled to capacity with an extra row of seats to accommodate the sellout crowd. The patio, decorated with spring flowers and twinkling lights spiraling high into the trees, was the setting for a pre-show cocktail party and buffet. After the show it was filled with the happy voices of cast and guests alike sipping champagne. Hooray for our team and hit that long ball, could just as well have come from the audience as they sat on the edge of their seats urging the Senators to beat those "Damn Yankees." It's one of our classic musicals dealing with a slice of Americana even down to Mr. Applegate, that Madison Avenue devil and everyone's favorite. The opening night crowd came in cocktail dresses, long gowns, dressy jump suits for the ladies and jaunty separates for the gentlemen. First nighters included cultural stalwarts Emil and Estelle Gould, UM prexy Dr. Henry King Stanford and pretty Ruth by his side, Tillie and Dave Sanford, Al and Mary Sherman and Mrs. William Moss there with her handsome 17-year-old son Steve who will be appearing in "1776" as Thomas Jefferson, at Gusman Hall in July. Travel fever It seems that all Irma Braman has been doing is packing and unpacking travel bags. She and husband Norman just returned from a restful Caribbean cruise, hosted a "sweet sixteen" party for daughter Debra and then it was back to packing. Irma, Debra and eight-year-old Susie flew off to spend the summer at Les Falaises, the family villa at Cap D'Ail on the Mediterranean. No place like home You may think everything leaves our town for the mountains, but not so. When summer comes, it is great to sit back and take in the beauties that abound around us. The social life takes on a new perspective and calendars are full of happenings, "Summer Happenings." That is the kicky title MACH I members have given to their Metropolitan Museum and Art Center membership galas. Their goal is $1.1 million and they have banked $481,000 toward the restoration of the Country Club building at the Biltmore. Some of Miami's most beautiful homes will be open for cocktail parties to swell their membership ranks already at 5,000. Liaison chairman for MACH I are Bill and Linda Johnson with Magda (Mrs. Herbert) Johnson general membership chairman. No, Herb and Magda are not related to Bill and Linda, but Herb is the popular local architect who has re-designed the building into a thing of beauty. MACH I has a brand new president, Pat (Mrs. Taylor) Larimore. Golf champs The Women's Golf Association of the Country Club of Coral Gables just completed its Women's Championship Tournament, match play without handicap. Championship Flight winner was Merille Glover with Edna Martens runnerup. Merille is golf chairman for the association. First Flight winner was president Pat Borek with Caryl Eschelman, a past president, runnerup. Another past president, Marybelle Quesenberry, was Second Flight winner with Jean Jordan coming second. Third Flight winner was Anne McClain, a past president with another past president Virginia Wood, runner up. Presenter Jim Hartney remarked at the awards luncheon at the Country Club of Coral Gables; presidents, past and present, practice what they preach. Golf is the name of the game.

Rain didn't put a damper on parade

Despite threatening skies and an occasional drop of liquid sunshine, the 79-unit, City of West Miami Memorial Day Parade got under way as planned on Monday. The parade, led for the third consecutive year by the Parris Island Marine Corps Band, included floats, bands, just plain marchers and of course the usual contingent of clowns. The parade, which was followed by a non-sectarian Memorial Day service, stepped off for the first time in 1967 and has grown so that it is considered to be the biggest Memorial Day parade in Florida. The St. Andrews Bagpipe Band, clowns and the Mahi Shrine Legion of Honor Color Guard were just part of the annual parade.

We all scream for ice cream

Perfect for a special occasion are these peanut tarts, baked in advance. To serve, fill them with a scoop of ice cream and drizzle chocolate sauce over the top. We all scream for ice cream There's no time like the good ol'summertime for an easy dessert. Ice cream has the cool, creamy luscious qualities that are perfect foil against the hot, sticky weather. Many interesting flavor varieties in ice cream may be purchased in advance of any occasion to store in the freezer for quick and easy use. If you wish, make your own rich, homemade ice cream; let it ripen a few hours. Either way, when it's time to serve, ice cream is all ready in the freezer. Should you want to make ice cream especially appealing for a special occasion, serve it in pastry peanut tarts with chocolate nut cups. For an unusual ice cream two recipes for ice cream follow. They're a novel pineapple ice cream with toasted cocoanut flakes and a tart lemon ice cream. Lemon Custard Ice Cream 2 cups sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 cups milk 4 eggs, beaten 1 cup fresh lemon juice 3 cups whipping cream Combine sugar, flour and salt; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook two additional minutes. Blend a small amount of hot mixture into eggs; return all to pan. Cook one minute. (Do not boil). Transfer to a large bowl. Blend lemon juice in bowl. Blend in lemon juice and cream. Chill. Churn-freeze. Yield: about three quarts. Pineapple Coconut Ice Cream 3 eggs 1 3/4 cups sugar 3 cups milk 3 cups whipping cream 1 tablespoon vanilla 1/4 teaspoon salt 1 can (13 1/4 oz.) crushed pineapple, drained (about 1 cup) 1 can (3 1/2 oz.) flaked coconut, toasted (about 1 cup) Beat eggs until foamy. Gradually add sugar; beat until thickened. Add milk, cream, vanilla and salt; mix thoroughly. Stir in pineapple and coconut. Chill. Churn-freeze. Yield: about 3 quarts. Chocolate Peanut Tarts Tarts: 1 cup all-purpose flour 3 tablespoons confectioners' sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter 1/2 cup finely chopped salted peanuts 3 tablespoons water Vanilla ice cream Sauce: 1/2 cup semi-sweet chocolate pieces 1/2 cup light cream or half and half 1/2 cup chopped salted peanuts For tarts, combine flour, sugar and salt; cut in butter until mixture resembles course crumbs. Stir in peanuts. Sprinkle water over four flour mixture, one tablespoon at a time, mixing lightly with a fork. Shape form a ball. Divide into eight parts. Roll out each part on a lightly floured surface to form a 1 1/2-inch circle. Shape over back of eight individual tart pans, 1 3/4 x 1 1/2-inch to within 1/8 inch of edge. Prick pastry with a fork. Place on a cookie sheet and bake in preheated 400 degree oven 15 to 18 minutes or until lightly browned. Allow to cool slightly; remove from pans onto wire racks to cool completely. For sauce, heat together chocolate pieces and cream over low heat, stirring constantly, until chocolate is melted and sauce is smooth. Cool. Stir in peanuts. Just before serving, fill tarts with ice cream and top with chocolate sauce. Eight servings. Nutty Chocolate Sundae Cups 1 package (6 oz.) semi-sweet chocolate pieces 2 tablespoons butter 1/4 cup chopped nuts nuts Line a 6-cup muffin pan with paper baking cups. Melt together chocolate pieces and butter over low heat. Stir in nuts. Quickly spoon mixture into paper cups and spread to line cups. Chill about 30 minutes or until firm. To serve, remove paper cups; fill chocolate cups with ice cream. Serve with sauce. Six servings.