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• Disposal and cleanup. A reliable roofer will make arrangements to have a dumpster on site. • Number of years the roofer's work is guaranteed. • Whether the shingles will be nailed or stapled. In high wind areas, nailed is better. • Exact price that the roofer expects to be paid when job is finished (the only adjustment here should be in the event of plywood replacement if needed). • Price per sheet of plywood if any will need to be replaced. Read the estimate carefully before committing yourself to anything. Make sure that everything you and the roofer discussed is listed. If it is not, ask for a revised estimate that will include any and all missing items. Do not be embarrassed to do this. A roof is a big financial investment and you have every right to make certain you are getting exactly what you are paying for. Many townships require permits for roofing jobs. Getting the permit should be the roofer's job, but it is your job to verify with the township that this has been done. If the roofer expects you to pay for the cost of the permit, this should be noted in the estimate. Check with the township to see if he has given you an accurate fee. Check with the state or country Better Busi ness Bureau to see if the roofer has a clean record. If you have Internet access, you may also be able to check civil court records to see if the roofer you are considering has been sued by someone unhappy with work that was done. If you do not have Internet access, this information can be obtained in person or even by telephone. Do not be afraid to ask for references. Always verify that the roofer is adequately in sured. This includes workmen's compensation insur ance and insurance for damage to your property. You should ask for a copy of insurance certification be fore any work is started. Caveat emptor (let the buyer beware) is the best motto you can follow. Learn what you need to know and make your choice based on knowledge. Don’t be afraid to trust your instincts. If something looks or sounds "fishy," it probably is. You owe it to yourself to be safe rather than sorry. APRICOT-CREAM LAYERED TORTE Dough for five-crust layers 3 sticks of sweet butter at room temperature 4 cups of flour 1 whole egg + 3 egg yolks Place the butter with flour in a bowl and cut them with a dough cutter to a grainy consistency while gradually adding the eggs. Then mix the dough thoroughly by hand until it’s smooth and divide it into five equal por tions. Heat the oven to 350 degrees. Cover the bottom of a 9” cake spring form with parchment paper. Roll out one piece of dough at a time and press it into the spring form. Prick the bottom of dough with a fork and bake the crust until lightly golden (approx. 20 min utes). Do not over bake. Continue with the remaining layers. Let them cool completely. Vanilla Cream Filling 5 egg yolks 8 tbsp. sugar Vi pint heavy cream 1-inch fresh vanilla bean-scraped out One 8-oz. container of whipped sweet butter With an electric mixer, whip egg yolks with sugar until almost white. Place this mixture into a pot or double boiler. Cook over boiling water and slowly stir in the heavy cream. When the cream starts to simmer, cut one inch of fresh vanilla bean, scrape out the inside of the bean and add it to the mixture. Continue stirring until the mixture thickens (about lA hour). Let it cool completely. In a bowl, whip with electric mixer one container of sweet butter until fluffy and gradually add the cooled vanilla cream filling to it. Blend it well. Divide the cream filling into 5 portions. Apricot Filling 3 jars of Simon & Fisher Apricot Butter or apri cot preserves 2-3 tbsp. lemon juice or more to taste Blend the two ingredients and you’re ready to layer the Torte. Place the crust layer on a cake stand and spread it first with apricot butter. Then smooth cream filling over it. Continue the same for the next four layers. Please note that the top crust and sides of the torte should be covered with cream filling only. Decorate the top of the torte with fresh or glazed fruit (optional). Place the torte in the refrigerator to “set.” For “best taste,” take the torte out of the refrigerator 3 to 4 hours before serving and serve at room temperature. (Contributed by Maria Tomorug)
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