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There are various types of fragrances and to enjoy them fully it is necessary to distinguish them and their use. The strongest fragrance is perfume, because it is most concentrated and lasting. It should be applied to pulse points, allowing the heat of the body to accentu ate the fragrance. Toilet water is next in strength and can be used liberaly since the scent is lighter and more subtle. Cologne, first created in the city of Cologne, Germany in the 17th century, is the lightest form of fra grance. Originally it was a citrus type of fragrant “water” used to refresh and revitalize. In addition to the basic types of fragrances there is a whole slew of personal hygiene accessories such as sachets, shampoos, hair sprays, bath needs, etc. Very popular today are scented candles and all kinds of room and clothes fresheners. There are several things to remember when it comes to fragrances. The most important is to use a fragrance with discretion. Allure, seduction and romance is hight- ened by subtle hints and delicate innuendos which a strategic dab of perfume helps to create. A fragrance should complement the wearer and it is always better to understate your presence with a fragrace than to over state it. PHYLLO — QUICK AND MODERN Phyllo is a flaky, paper-thin Mid-Eas tern pastry dough which embraces a thousand and one fillings — from main courses to desserts. The most famous, of course, are Hungarian strudel and baklava. Once the crea tions of master bakers, these sump tuous, mouth-watering pastries re quired skill, patience and lots of time in preparation. Today, any enterpris ing homemaker can whip them up in a jiffy — all thanks to commercially prepared phyllo dough, available in just about any supermarket. To make things even easier, the following recipe doesn’t even require the traditional wrapping, it yields a delicious apple strudel, but with a different slant. INGREDIENTS 1 pound phyllo dough 3 slices firm white bread 6 medium tart apples, peeled, cored and chopped into 1/2 inch cubes 1 cup walnut pieces, coarsely chop ped 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 2 tablespoons cornstarch 1 cup golden raisins 1 1/2 sticks unsalted butter confectioners’ sugar for sprinkling whipped cream or ice cream METHOD 1. Remove frozen phyllo dough from box, but leave in plastic wrap per. Thaw until you can easily re move the plastic, about 30 minutes. The outer sheets will be soft, the interior ones will stay firm. 2. Cut the phyllo dough with a sharp knife into 1/4 inch wide strips. Transfer to 2 large mixing bowls. 3. Preheat the oven to 300° F. But ter a 13 x 9 x 2 inch glass baking dish. 4. Toast the bread in the oven just until dry, about 10 minutes. Let cool, then crush until finely chopped (slightly coarser than bread crumbs). 5. Raise the oven temperature to 350° F. 6. Combine sugar, cinnamon, nut meg, cornstarch and bread crumbs. Add raisins, chopped apples and walnuts. Set the mixtures aside. 7. Melt half the butter, cool slightly and pour slowly over the phyllo in one mixing bowl, tossing gently. Repeat with the remaining butter and the second bowl of phyllo. 8. Distribute half the phyllo shreds in an even layer in the baking dish. Spread the appple-nut mixture over them. Distribute the remaining phyllo on top. 9. Cover loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake until the phylo is golden and crispy, about 25 to 35 minutes. Remove the strudel from the oven and let cool. Cut into squares and dust with confectioners’ sugar. Serve warm or cool, with whipped cream or ice cream.
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