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P R I C E Tw o D O L L A R S To t h e M OD ERN AMERICAN HO M E MAK ER

C OPYRIGHT 1 9 27

GENERAL ELECTRIC C OMPANY

Elecgr ic Refrig er ation D ep ar tm en t

a n n a B u i i n C e v e a n H ld g , l l d Fifth Edition Septemb er 19 29

P R INT E D IN U . s . A. - X >zé ‘

FOREW ORD

H a e era Elec tric Refr era or a G n l ig t , m ny you r family food problems an d you r p erplexities abou t enter taining can easily b e Th e su est o e n e solv e d . g g i ns list d a d th rec ipe s which hav e been te st ed an d compile d are in / t o serv e as a o tended g u ide b ok for y ou .

th e a I av e v e as c rec es a e In m in , h g i n b i ip pl nn d i eo e e se fo z for fou r t o s x p pl . Th u ndation re cip es hav e been adapted par ticu larly for t h e

General Elec tric Refrig erator . By v arying av ors an d co or s an d ar s es ou m a fl l ing g ni h , y y e prov ide an endless nu mber oftempting dish s . To many people e lectric refrig eration is still su ch a nov e lty that they scarce ly realize th e is a os e aV' rang e of it s possibilities . It lm t lik h ’ in g an Aladdin s lamp an d n ot knowing t h e a e era e r right way t o ru b it . With G n l El ct ic Refr era or s e rec es eas re are ig t , impl ip , ily p p d , e fu su s T h e refr era or produ c de lig ht l re lt . ig t se f re u res n o a e o n ot ev e o it l q i tt nti n , n iling , an d is su rprising ly easy t o kee p c lean . Th e owning of su ch a refrig erator is a form of health an d happiness in su rance which ev ery homemaker in Amer ica shou ld hav e th e Th e for a o priv ileg e of enj oyin g . in m ti n on th e following pag es is intende d t o make th e u se of this newest model as pleasant an d v al» n able as p ossible .

os of all I o e a ou w rea o M t , h p th t y ill find l j y in creating n ew froze n combinations an d find, in g new u ses for you r General Elec tric Refr era o ig t r . \ / x o y l ‘ l \ 1 o D l l fi l Q I e [ > \ E I I f ’ o 1 0 1 j o 0 i l l I i I I I i i I !f i Zl i i 5

I at C O N T E N T S at

o e w H ” , a e ?“ n , w g q

Foreword

Menus for Different Occasion-s

Concerning Refrigerators

General Directions

Me thods of Freezing

Ice Blocks Plain and Fancy

Cold Soups an d Aspic Je lly

Fruit Cocktails an d Frozen Salad-s

e e e an d e r Ic s , Sh rb ts Froz n Fruits

e a fa an d Ice C ea s Mouss s , P r its r m

Ic e Cream Sauces

Twe nty / seve n Flavors for Frozen De sse rts

Attractive Methods of Se rving Frozen Desse rts

Frozen Delicacies t o Tempt the Invalid

Chille d De sserts an d Pastrie s

Th e General Electric Refrigerator

IND EX T O MENU S AND REC IPES Pag es 1 2 4 to I 3 6 in clu sive

l 9 l Men u s FOR D IFFERENT OCCASIONS

I G t r ee ea s a da ree h u n f N N h m l y , th sixt / fiv e a s th e ear m a y d y in y , y b e a most intere sting g ame or m ay resu lt in

a ea o o on of s e s . Nev er e e ss d dly m n t y di h th l , people hav e t o b e fed an d most families ar e e f e a e c a e happi r i th y h v o casion l g u sts . Nu trition au thorities te ll u s that fresh fru it an d v e g etables an d milk are daily necessities

e o ee e e ro f for well planned m als . T k p th s p p

er re u res refr era o . ly , q i ig ti n Becau se of th e part th e refrig erator plays in

‘ th e care of foodstu ffs an d th e preparation of meals it is desirable to hav e it as near as p os sible t o th e place where cooking is done an d e t o th dining room as well . From th e chille d fru it that is serv ed for rea fas th e ic e cu es a are fro e for b k t , b th t z n

I 10 l wa er th e v e t o th e c re th e t , milk g i n hild n , firm u er s u ares or a s th e cr s sa a b tt q b ll , i p l d " an d th e c old or frozen desser t that c omplet es th e er t o th e ce ev era e a is so dinn , i d b g th t o u ar w e a e u s efore re r th e p p l h n t k n j t b ti ing , refrig erator plays an important part in m ak/ in g food appetizing an d inv iting . With a reliable refrig erator n ot only fresh food su pplies b u t left/ ov ers are kept from o W a e ou ou sp iling . ith littl th ght y will find a a os a c an o o a sou as th t lm t nything g int p , h h , s e f th e s e s w sa a or ice crea . a o t , l d m M ny di h su g g ested in th e menu s m ay b e made of small a ou s of foo s u ff a e t o sa a ress n m nt d t dd d l d d i g , w e hipp d c ream or c u stard . We su g g e st that y ou s tu dy th e recip es an d esp ecially th e su g g e stions that follow man y of th e recip e s u ntil y ou ac qu ire th e dare to make other combinations than those su g / e e Sa a s an e sser s n ot s e n g st d . l d d d t li t d in a y cook book can easily an d qu ic kly b e p u t t o! e If e r an d ev er w c e a e . c e or g th , n t i lik hill d frozen they will b e g ree t e d by a delighted th e a u r ru s ore a family . All ll ing d g t f v orites can b e prepare d from p u re materials an d serv e t ea e as e s ou b e a . d m l tim , th y h ld

l l l l FAMILY MENUS

In planning menu s for th e family it is a g reat help t o know approxim ately h ow mu ch p er ishable foodstu ff is requ ired for each p er son .

Th e amou nts allowed for on e p erson for on e day shou ld b e abou t as follows :

— for e 1 a for a 1 Milk childr n , qu rt ; dults , pint .

e e a e two e e a e on e raw V g t bl s b sid pot to s , including

or l eafy vege tab le or canne d tomatoes .

Fruit t wo servings .

E ea ee e e e f t wo ggs , m t , fish , ch s or oth r prot in ood ,

servings .

e an d er fa an d a 2 e . Butt r oth ts oils , bout ounc s

e a as ea an d e ea two e i . Whol gr ins , br d c r l , s rv ngs

e f e f a an d a a to ee Oth r u l oods , st rch sug r , in mounts m t

body needs an d satisfy th e app etite . F A M I L Y M E N U S

Br eakfast

“ Prune s Baked With Orange Juice an d Chille d Cracked Wheat an d Thin Cream Scramble d Eggs Toast Doughnuts ffee a M Co , Coco or ilk

Lu n cheon

Cream of Tomato Soup Croutons Frozen Pineapple Salad Hot Baking Powde r Biscuits T ea with Ice Blocks

Din n er

Hot Bouillon in Cup-s Cold Roast Beef Delmonico Potatoe s Mashed Squash Chilled Le ttuce with Russian Dre ssin g Apple Pie an d Frozen Whippe d Cream offee

Br eakfast

Cantaloupe with Crushed Ic e Ry e Mush Thin Cream Griddle Cake s with Syru p ffee a Co , Coco or Milk

Lu n cheon

Cream ofSquash Soup Scramble d Eggs with Bacon Graham Muffins Chille d Salad Greens French Dre ssing Ice Cream Pie s

{ U B 1} F A M I L Y ME N U S

Din n er

Chicke n Bouillon Hamburg Steak Mashed Potato with Paprika Creame d Cabbage Frozen Fru it Salad with Whipped Cream Coffee

Breakfast

Partially Froze n Grape Juice Fried Corn Meal Mush with Syrup Bacon Whole Wheat Toast ffee a Co , Coco or Milk

Din n er

Grapefruit Cocktail Consommé Olives Fried Chicken Boile d Rice Cucumbe r Salad Sundae with Mocha Chocolate Sauce Sponge Cakes Coffee

Su pper

We lsh Rarebit on Crackers Stuffed Tomatoe s in Aspic Jelly Bread an d Butter Sandwiches Chocolate Layer Cake Frapped Ginger Ale

fu r o o o o o o o

M E N U S F O R I N F O R M A L L U N C H E O N S

If on e form s th e habit of keeping spe cial thing s in th e e lec tr ic refrig erator an y meal

' ‘ e - m ay b e a c ompany m al . Sou p stoc k m ay b e kept in a c ov ered g lass jar an d serv ed j e llied e Sa a ree s an d re ss s or qu ic kly h ated . l d g n d ing e e ke p fresh in c ov ere d c ontain rs .

White sau c e whic h is th e base of so many sou p s an d c reamed thing s m ay b e made u p “ by th e pint when there is extra milk on

hand an d will b e ready for u se . Cookie dou gh can b e slice d off an d baked at ’ e Ice crea sau ces m a a moment s notic . m y b e kept on hand an d serv e d with an y kind of fro e cu s ar or w e crea an d z n t d , hipp d m , ice c reams an d mou sses will keep for sev eral a s d y in th e c hilling u nit . ME N U S F O R I N F O RM A L L U N C H E O N S

I

Jellied Soup Stock (with Mushrooms) Creamed Eggs with Bacon Cabbage an d Carrot Salad Mayonnaise Dressing Apricot Cream Lady Fingers

II

Grapefruit Cocktail Tomato Consommé Cheese Straws Frozen Lobster Salad French Rolls Mocha Cake T ea with Ice Blocks

Cream of Spinach Soup Toast ere tt es Club Sandwich Pickle s Orange Pekoe Mousse Little Chocolate Cake s Ginger Ale chille d in chilling unit

IV

Ice d Fruit Soup French Toast Sandwich with Choppe d Ham Currant Jelly Stringle ss Bean Salad Eclairs with Hot Chocolate Sauce Coffee

Cream of Potato Soup Paprika Cracke rs Cucumber Salad with Russian D ressing Toaste d Cheese Biscuits Hot Mince Pie with Frozen Whipped Cream Tea with Ice Blocks an d Ginger Ale ME N U S F O R I N F O RM A L L U N C H E O N S

Chee se Fondue Scalloped Tomatoe s Whole Wheat Bread an d Butter Lemon Cream She rbet Coc oan -u t Cake s Coffee with Ice Blocks an d Cream

Jellied Soup Stoc k in Cube s with Mint Salmon Croque tte s with Peas Ce lery Stuffe d with Cream Cheese Rice an d Pineapple with Cream Butte rscotch Icebox Cookies T ea

VIII

Melon Cocktail ee e Sou ffl Ch s e. Tomato Je lly Salad Baking Powder Bis cuits Cream Sandwich with Pineapple Mint Sauce Coffee

Chicken Soup with Noodle s Creamed Tuna Fish in Patty Case s Asparagus Salad French Dre ssing Chocolate Mousse Cocoanut Icebox Cookies

" u - u e x - u o k M ENU S F OR AFTER N OON B R ID GE

Th e hostess wh o e nt er tains at a br idg e p art y doe s n ot like t o leav e h er g u e sts v er y lon g in

e ere t h e e / or der t o prepare r efr shments . H r a frig erat or plays an import ant part . S lad s an d esser s can b e re are in t h e or d t p p d m ning , sa w c es m a b e a e wra e dr nd i h y m d , pp d in y c eesec o an d a c eesec o an d h l th in d mp h l th , p u t in a c ov ered receptac le ; syru p an d fru it j u ices for th e fru it pu nch m ay b e c ombined a c ov ere ass ar th e ic e oc s ecorat e in d g l j , bl k d d rea for u se an d th e c ar e wa er o e s dy , h g d t b ttl p u t in t o c hill .

W th e re ara o s a e th e or ith p p ti n m d in m ning , it is a simple mat ter t o take thing s ou t on a ra an d c arr e t o t h e car a e s w e t y , y th m d t bl h n e it is time for t h e refreshments t o b serv ed .

ll 18 ll ME N U S F O R A FT E R N O O N B R I D G E

Salad in Aspic Je lly Salad Rolls Raspbe rry Ice Cream Sandwich Hot Chocolate Bonbons

. Chilled Fruit Salad Cre am Chee se Sandwiche s Decorated Ice box Cookies Hot Coffee

Finge r Rolls fille d with Chicken Salad ee e i e an d n a w e Ch s , Ol v Almo d S nd ich s French Pastrie s Punch with Decorate d Ic e Blocks

Laye r San dwiche s Russian T ea Biscuit Tortoni Mints

Che rry an d Almond Sandwiches Rolle d Chee se Sandwiche s a e o s e a e an d O a e ek e s e Chocol t M u s , M rquis r ng P o Mou s in Layers Tiny Froste d Cakes Coffee

={119 l ME N U S F O R A FT E RN O O N B R I D G E

Froze n Strawbe rrie s Whippe d Cream Lady fin g e rs

VII

Pineapple Mint Smash Macaroons Assorted Wafers

Cinnamon Toast T ea Fig Almond Sundae Little Chocolate Cake s

Creame d Eggs an d Asparagus Toast Points Decorated Peach Mousse in Paper Cases Cocoanut Cake s T ea

Eclairs fille d with Tuna Salad Ce lery Sandwiches Olives Vanilla Mousse in Pape r Cas e s garnishe d with Red Che rries an d Black Raisins Iced Grape Juice

I 20 ll

ME N U S F O R W E E K ’ E N D G U E ST S

Friday Din n er

Grapefruit Cocktail Olive s Consomm é Fillets of Sole Hollandaise Sauce Mashe d Potato Baked Spinach Chiffonade Salad Cracke rs Pistachio Parfait in Pape r Charlotte Russe Cups Little Sponge Cakes Coffee

Sat u r day Br ea kfast

Orange Juice Cocktail Farina with Cream Scramble d Eggs Bran Muffins Doughnuts ffee a Co , Coco or Milk

Lu n cheon

Je llie d Soup Stock (with Bee ts) Saltines Creamed Crab Meat in Patty Case s Peas Salad Rolls Pears Frozen with Ginger Ale Cream Mayonnaise

Din n er

Cream of Ce le ry Soup Cracke rs ’ Porte rhouse Steak Maitre d Hot el Butte r French Fried Potatoe s Creame d Cauliflowe r or Broccoli Tomato Frappé Orange Jelly with Fruit

22 1} ME N U S F O R W E E K ’ E N D G U E S T S

Su n day Br eakfast

Chilled Grapefruit Breakfast Bacon Corn Muffins Waffles Maple Syr up ffee C c a r l Co , o o o Mi k

Din n er

Caviar Canapé Chicken Soup Olives Dinner Rolls Salte d Almonds Roast Ham Frozen Crushed Pineapp le Southern Sweet Potatoes Lima Beans Romaine with French Dre ssin g Frozen Cheese Chocolate Icebox Pudding Black Coffee

Su pper

Chicke n 3 la K ing on Toast Tomato Stuffed with Froze n Salad Salad Rolls Orange Layer C ake Chocolate

Mon day Br eakfast

Chille d Grape s Corn flakes Thin Cream French Omelet Buttere d Toast Coffee

ll23 ll PAR TY M ENU S F OR CH ILDR EN

?” When is th e par ty g oing t o be g in is t h e qu ery of th e you ng sters before th e r efresh / e th e c e ments are serv e d . Ev n thou g h hildr n are small there ar e many froze n thing s that are n ot t oo ric h which m ay easily b e p re era ec r c ef t pare d in a Gen l El t i R rig era or . Whipp ed cream an d tiny candie s m ay b e u sed t o make dec orations which will e xc ite shou ts of g lee .

For a ar e ar ic e crea can b e serv e l g p ty , m d in cone s which t o man y childish eyes see m far e e e a ic e c e on e mor int r sting th n r am plat s .

S e esser s c e th e c u t impl d t , hill d in hilling ni an d serv ed delicate ly c olored an d daintily ar s e a e an a ea a e wou g ni h d , m k pp l th t th y ld t v e if e v e t h e n o ha s r d in reg u lar way .

I 24 l P A RT Y ME N U S F O R C H I L D R E N

Bread an d Butter Sandwiches in Fancy Shape s Vanilla Mousse II Decorated with Whipped Cream Sponge Birthday Cake Orange Punch

II

Round Jelly Sandwiches Animal Crackers Baked Alaska Marshmallow Bun nie s Cambric T ea

III

Brown Bread Sandwiches Rolle d Jelly Sandwiche s

a a e w aw e e V nill Milk. Mouss ith Str b rri s Animal Cookies

IV

Cream of Spinach Soup Crisp Toast Fingers Cinnamon Mousse in Charlotte Russe Cups Ange l Cake Cocoa She lls

V

Cream of Chicken Soup with Eg g Yolks Orange Salad in Orange Baske ts Peanut Butter Sandwiche s Chocolate Ice Cream with Evaporated Milk Gin ger Wafers Little Frosted Cakes Milk (colored pink)

I 25’ l PA RT Y ME N U S F O R CH I L D R E N

VI

Eg g Sandwiche s Frozen Chicken Salad Orange Colored Punch with Decorated Ice Block Yellow Frosted Cakes

VII

Eggs 3 la Golden Rod Chocolate Float Sponge Cake Gum Drop Animals

VIII

Peanut Butter an d Cream Chee se Sandwiches Butterscotch Sundae Fille d Cookie s Hot Cocoa with Marshmallows

IX

Flag Sandwiches Brown Bread Sandwich Logs Ice Cream Con-es with red C orallet t e s Orange Cookie s Le monade with Blackbe rry Ice Blocks

I 26 l AFTER THEATER LUNCHES

When y ou are entertaining friends at t h e theater y ou oft en wan t t o offer them some refre s m e s af er t h e erfor a c e b u t an h nt t p m n , aft er / th e / th eat er su pp er at a r estau rant or hote l is oft en expensiv e an d a home meal m a b e ore e c ou s an d n ere y m d li i i t sting .

Plac e bev erag es t o c hill an d p u t a deliciou s mou sse or parfait in t h e chilling u nit of th e General Elec tric Refrig erator immediate ly after din n er an d it shou ld b e ready t o ser v e u ou r re u r fr o th e e e pon y t n m th at r .

With an elec tric refrig erator an d an elec tric g rill a dainty an d app e tizing su pp er m ay b e rea t o eat s or aft er ou r re u r dy h tly y t n .

I 27 l A F T E R / T H E A T E R L U N C H E S

Open Hot Chee se an d Bacon Sandwiche s Decorated Ange l Parfait in Charlotte Russe Cups Hot Chocolate

II

Creamed Sardine s an d Eggs Tiny Baking Powder Biscuit Loganberry Fru ice Mousse on Circle s of Cake Coffee

Toasted Lobste r Sandwiche s Coffee Float Frosted Cookies

IV

Toasted Chicken Salad Sandwich Olives Coffee Chocol ate Mint Coupe Margue rites

V

Hot Tomato an d Bacon on Toast Maple Parfait Little Quick Cakes Ginger Ale

I 28 l

CONCERNING REFRIGERATORS ? Why a Refr ig er ator Most fresh foodstuffs an d many kinds ofcooke d foods must b e kept at a tempe ra, o th ture below so de gree s F . t pre vent e rapid growth

a e e or of th e bacte ria that c us th m to sour spoil .

Many people find it conve nient an d economical to

a e e a e f as ea an d fish f purch s p rish bl ood such m t , ruit

an d vege table s in sufficient quantity to last several days . f This is not economical if the ood spoils .

According to th e United State s Department of Agrif

e a e can f w a e a e refri f cultur , n tur urnish you ith d qu t g

eration a few a the ea . ee only d ys during y r To k p milk , butter an d othe r foods palatable an d in a safe condition

f e e a n re rigeration is n c ss ry in both summe r a d winte r .

E e e f e a ea so ea l ctric r rig r tion m ns much in h lth , in comfort an d in common se nse e conomy that th e modern

‘ American homemaker no longer regards it as a summer

luxury . Often it is desirable to have ice to chill th e drinking t h e er a er e water . In summ m ny oth b verages must b e Th chille d with ice or in a refrige rator . e daily salad must d b b e cold an crisp t o e appetizing .

Cold de sserts should b e served cold an d those that

are frozen are far more popular than an y others .

e e f e ee ice a ice ea an d a Sick p opl o t n n d b gs , cr m p rtly

froz en nourishment of various kinds .

e e ea an d a e an a e a e re f For th s r sons m ny mor , d qu t

fri e ra or e g t b come s a nece ssity in most home s .

I 30 l C O N C E RN I N G R E F RI G E R?AT O RS What is an Adequ ate Refr ig er ator An ade quate refrige rator is large enough to mee t th e usual nee ds of the family for storage of food and ice ; cold enough to kee p food sweet for several days ; so constructe d that it is easy t o clean ; so placed that it is conveniently ac e ce ssible to th e housewife or the cook when preparing an d clearing away th e meal

Most Electr ic Refr ig er ator s meet all the se needs without th e inconvenience ofbringing in l ee an d carry;

ing off th e water as it melts away .

The Chillin g U n it The temperature of th e in

' terior of th e chilling unit of a General Electric Refrig f

e c rator is be low the free zing point . This unit is us d for free ice for free e er an d a a an d for zing , zing d ss ts s l ds , chilling thin gs which are served very cold or wanted

r Thes ae m edia e e w th e , ve y quickly . p c i m t ly b lo chill

, ing unit is much colder than an y section of an ice re f

T e f th e a a frig erator . h e temperatur o e r m ining sp ce

se veral de gree s lower than in ice refrigerators .

I 3 l l - o o ¥ o o afi o o ay- o v fig- o o ak- o o fi- é

— - m o o fifl- o o fif v o sfi e o

REFRIGERATOR DISHES CONSERVE SPACE

With a Gen er al Electr ic Ref r i er ator b utt er e s salad f g , g g , n r edien t s m eat an d sh i g , fi eve n m i lkan d cr eam s ufficien t or sever al da s m a b e u r e f y , y p chased at on e tim e GENERA L D IREC T IONS 3.

To Defr ost the Chillin g Un it

When th e ice coating on th e walls of th e chilling unit become s so thick that you have difficult y rem ov f ing th e trays it should b e defrosted .

Remove this ice coating by turning th e switch OFF allowing th e frost to me lt an d drip into th e glass recep f

m a e t tacle underneath . It y b e w ll o take out the ice

a ef e e w e t h e tr ys b or doing this , so th y ill not coll ct drip from the chilling unit . Ample refrige ration is provide d during this time by the melting of the ice .

Defrosting m ay b e done over night . Empty th e glass tray early th e next morning an d thoroughly clean an d dry the chilling unit . Then turn t h e switch to ” ON position .

Arran gem en t of C on ten ts of Refr iger ator

Circulation of air through th e cabinet is necessary an d

r the food should b e arranged to allow for this . Ove f f crowding o th e ood shelve s should b e avoide d .

Directly be low th e chilling unit cubes of ice can b e ke pt in th e glass tray for a day an d will melt ve ry

th e a f r little . Be low this is be st pl ce o foods that spoil quickly .

Six on e / qu art milk b Ot tles can b e kept on th e uppe r

/ e . e e f le ft hand shelf. K eep them capp d The n xt sh l is

I 33 l G E N E RA L D I R E CT I O N S

f e for e ea e tc . Th e of the re b st butt r , m t , fish , bottom

/ frig erator m ay b e use d for left ove rs an d cooke d foods .

Liquid foods should b e ke pt covered . Covere d foods

kee p sweet a little be tte r than uncove red . This also

prevents their drying ou t .

Glass or agate refrige rator dishe s that fit on e on t op of

a he or e a ef e a a w e a e not r xtr r rig r tor p ns ith cov rs , m k it possible to keep a great amount an d varie ty of food in

th e refrigerator at on e time . Square covered agate or

a e are e for e a a e an d mea gl ss dish s b st butt r , m rg rin t , f ee e an d an d e w . ch s fish , oth r oods ith strong odors Fish ,

a e e b e a e th e a b e , in cov r d dish , should pl c d in chill tr y

neath th e chilling un it .

Dir ection s for Clean in g

Treat t h e cabinet as you would an y good piece of fu r

nitore . A weak soda solution should b e use d for clean

th e ice e an d f a e o the a e . ing tr ys , divid rs int rior c bin t

Th e ic e a b e ea e f tr ys should cl n d thoroughly a ter using .

Man y F oods Ar e Imp r oved by Chillin g

Fr u it an d fruit juice s that are to b e serve d for breakfast can b e pre pared an d put into t h e refrige rator t h e night

ef e . Ex e are a a e an d f e ea e b or c ptions c nt loup r sh pin ppl , which cause an unpleasant odor if left in th e refrigeraf

e e e e . tor , unl ss clos ly cov r d

Fr u it Cocktails served as a first course at luncheon or dinne r should b e prepared some time in advance an d w ke pt in th e refrigerator until anted . G E N E RA L D I R E CT I O N S

’ ’ Hor s d Oeu vr es e e a e a e w ea e , sp ci lly thos m d ith s son d

e an d a a an b e th e ef e a n butt r c vi r , c put into r rig r tor a d

e ef chill d b ore se rving .

6 lli ed Sou s W 1l l ea u i c or c an e a all J p cong l q kl_ y b p rti y f h roz en in t e chilling unit .

Sa ad r een s — e e a e e e an d e l G L ttuc , p rsl y , c l ry oth r greens should b e washed when the y come from th e

a e an d b e e e e a a a e m rk t k pt in tightly cov r d gl ss , g t ,

aluminum or tin containe rs . In this way they will

ee f e an d for a k p r sh crisp long time .

Salads an d Salad Dr essin g s should b e left in th e re f

frig erat or un til th e moment ofserving . They m ay often

b e a e e w th e con pl c d just b lo chilling unit , but not in

tact with it .

Chillin g Dis hes Plates on which salads an d cold desse rts are to b e served m ay b e chilled in t he refrig/

erator until se rving time .

s c el an d all of ell ed salads an d desser ts A pi J ly kinds j i , if th e i e can b e e e the t m is short , j lli d in chilling unit .

Plain Pastr y an d PuffPast e can b e chilled in th e chill / ing unit or directly below it an d c an b e rolle d out

e ea a if e we e much mor sily th n th y r not chilled .

Cookie Dou g h can b e mixed softe r than usual an d chille d for se e a er ea th e v r l hours or ov night n r chilling unit .

can e b e er e an d a e It th n cut in v y thin slic s b k d ,

an d w a e without rolling cutting ith cooki cutter .

l 35 l G E N E RA L D I R E CT I O N S

All K in ds of Cold Bever ag es are improve d by be ing chille d eithe r by leaving them in th e refrige rator for

a e short tim or by serving them with ic e blocks .

Left / overs C an B e Used Attractively

Th e General Electric Refrigerator not only keeps food

f a e e t o u se ef / e rom spoiling , but m k s it possibl l t ov rs

a a e . O an d e of ea f an d ttr ctiv ly dds nds m t , fish , ruit ve ge table s m ay b e combine d in a je llie d or froze n salad

see . 1 2 e a a a e 6 or No. ( No , Froz n S l ds , p g 5, Fruits ,

an d f e e e am an d a a a e c an b e ; ruit juic s , j lli s , j m rm l d com b in ed with whippe d cream to make luscious desserts

see ea a e w ea ( Fruit Cr ms , p g Bro n br d crumbs an d

a e b e a — can e to a e . 8 c k crumbs dd d Mouss No 3 . Odds

an d e of ea e e a e c an b nds m t , fish or v g t bl s e combin ed t o make delicious soups that c an b e cleare d an d j e llied

e e an d e a e an d (J lli d Soups Aspic J lly , p g 57, No .

Num b er S erv ed by the Recip es

Most recipe s in this book make on e an d one / half pints

w e f e an d e e f t o e h n roz n s rv our ight pe ople .

To S erve Mor e Than Four to Eight Peopl e

It is very easy to double an y recipe in this book t o make

e for e ee , nough ight to sixt n people . Two quarts ofmix

e are e e th e a e an e ef tur r quir d to fill l rg p , th r ore some

e e b e ea e r cip s must incr s d three time s . When th e large

an e e e f e f e p is fill d , th r is su fici nt roz n de sse rt t o serve

we e t o ee t lv sixt n people .

G E N E RA L D I R E CT I O N S

w a a e ea e b e e for ea ith rot ry g g b t r , should us d b ting cr eam ; th e straight side s prevent t h e spatte ring of t he

ea an d t h e a ea e w e m a ea cr m , rot ry b t r , hil it y not b t it

e as as a w e e an d e fe quit light hisk , do s it mor quickly

ficien tl . e th e ea e e f e y Wh n cr m b gins to thick n , it is o t n

e t o add on e at a e f t wo a e / possibl , tim , rom to six t bl spoons of milk or othe r liquid t o a h alf/ pin t of cream if it is ve ry heavy .

H ow t o U se Evap orated Milk

e e e e t ea ea ev a f Wh n it is inconv ni nt to g h vy cr m , p

a e can b e e ea w or t d milk us d inst d ith exce llent re sults . T h e mixture is n ot as rich or e xpensive as a frozen

e dessert made with cream . It will b smooth an d not icy unle ss it stands in th e refrigerator for an unusually long time . Put evaporated milk in top of double boile r an d heat ove r hot wate r . Le t it cook 3 to 4 minute s after milk

f / a e . a w e e sc ld d Pour into bo l , cool , th n chill in r rig

i 38 l G E N E RA L D I R E CTI O N S

erat or p an . Th e flavor is more de licate if it remains in th e ef e a for e e a w f ee . r rig r tor s v r l hours , ithout r zing

ea w an e B t ith g g beate r until very lig ht . Evaporated milk must b e scalde d an d then chille d before it can b e

e n whipp d like cream . O e cup will in crease in bulk two / to three tim e s . It m ay b e use d unbeaten if p re fe c an e a h rred . It r pl ce t e cream in an y mousse or ic e cream which contains gelatine .

G elatin e is a D esirab le Addition

e ea ee n o e a e e Whipp d cr m n ds g l tin , but most mixtur s free ze more smoothly if the y contain on e le ve l teaspoon of ge latine t o each cup of liquid . Charlotte russe an d bavarian cream recipe s will often b e found t o call for Th more ge latine than this . e additional amount m ay we b e w e is f ll omitted h n mixture to b e rozen .

e a e a e f e e e t o ee G l tin m k s roz n things smooth r , h lps k p them from becoming icy an d helps them stand without

w i ar e melting h le they e b ing serve d . T oo much gelatine

e a e e an d n ic giv s j lli d not a e cream consistency .

H ow to U se Gelatin e

Measure granulated gelatine into a cup an d for each level teaspoon add I tablespoon cold Wate r or othe r liquid . When water is absorbe d set cup in a dish of

wa boilin g ter an d stir until ge latine is dissolve d . Add a small amount of th e ice cream or sherbe t mixture an d

/ then strain in to remaining mixture . Chill in refriger

a an . ef e set e m a b e ea e tor p B or it is firmly , mixtur y b t n

O e / a te a a wee e e an d until light . n qu r r p ck ge s t n d flavored ge latine dissolve d in I cup boiling wate r m ay b e use d w ith pint cream an d no e xtra sugar .

{l 39 l G E N E RA L D I R E CT I O N S

Why S om e Mixtur es Never Fr eez e

Mixtures that are t oo swee t will not freeze except at a ve ry low temperature a tempe rature lowe r than is

possible in a refrigerator .

H ow Much Sugar C an b e Used

Th e proportion of on e part sugar t o four parts liquid is satisfactory for almost an y desse rt . It is swee t e nough

w e e h . t to taste good an d n ot s e t noug o prevent freezing .

Some de sserts are good with le ss . In some case s If cup sugar t o on e cup liquid can b e used . you have

f w f ee a e e di ficulty ith r zing mixtur , first ch ck up to

b e quite sure that it is not too swee t .

C or n Syr up in Wat er Ices an d Ice C r eam

a e t o a wa er ice ice ea e Corn syrup dd d t , cr m or mouss f he lps t o prevent an icy consistency . In place o using all a a e e th e ofon e a sug r in r cip , proportion p rt corn syrup

a a e e a n to two parts sug r is good . In r cip c lli g for cup sugar u se e ither cup of sugar or cup sugar an d e e a e of r 1 3 l v l t bl spoons corn sy up , or 4 cup corn

an e e a f r a syrup an d cup sugar . In y r cip c lling o sug r

d c a t a an a ru an b e e . only , p r sug r p rt corn sy p us d

Or igin ality

As this book is be ing compile d th e e lectric re frige rator

is y e t a n ew invention an d th e total sum of its useful ,

h s ne ss h as not in an y way been discovered . It a prove d

l 40 l G E N E RA L D I R E CT I O N S

that it is an immense improvement over th e ic e chest

ice that h as t o b e chilled by .

It re mains for th e use rs of electric refrigerators to c on tin n e to find n ew ways to make it serve th em . Th e right kinds ofdishes for holding foods e nable large quantitie s h f offoods t o b e place d in t e re rigerator . This is a space

If an f are u t save r for small home s . moist d liquid oods p away in covered containe rs the y keep be tte r an d th e

/ cove rs he lp t o kee p down th e bill for ele ctricity . U n cove re d liquids increase th e running cost .

In using an ice / cooled ch est very careful daily watch m u st b e ke pt of th e che st an d all contents . This worry f di sapp ears with t h e Gene ral Electric Re rige rator . Food kee ps pe rfectly for seve ral days an d ofte n longe r an d on e always seems to b e able to utilize th e left overs with no waste .

Fine cooking calls often for many different ingredients an d th e se are e asily kept on hand in a General Electric

R efrige rator an d m ay mean be tte r food an d more inter /

th e ef e a m e sting menus . Something in r rig r tor ay very often b e subs tituted for an ingre dient calle d for in a recipe but not t o b e found in th e house . Do not b e afraid to make this change .

t h e e e for a a e an d In using r cip s in this book s l ds , ic s , f ic e creams do not b e a raid to b e original . Study an d unde rstand th e principle s of foundation mixture s an d

a e th e e e a b e e v ry th m to suit ingr di nts th t should us d , or enlarge on th e suggestions given t o increase th e variety of what you serve .

e th e we of th f Plan menus which utiliz po r e re rige rator .

f se Let it cut down th e time o meal pre paration . U frozen de sserts free ly .

l 41 fl é o 0 1 - 0 g i fi o o o q c o o o o c - o — o o — 41a 5 fi fi fié ¥ fi xé I

FREEZ ING A SALAD Ice b locks will keep for a day in a g lass tray u n der chilling sala u n it , while dessert s or ds are b ein g fr oz en ab ove METHODS OF FREEZ ING

G en eral Dir ection s for Fr eezin g

For rapid freezing it is absolu tely nec essar y to hav e g ood c ontact between th e tray an d th e c r z hilling u ni t . F ee ing time can b e g reatly shortened if the se principles are followe d :

Spill a little wate r in th e chilling unit before putting

th e a f ee a c st iron r zing tr y support in place . This

w a e f ee e t he ill m k it r z solidly to chilling unit .

-ow t h e t o f so a th e a All chilling unit rost , th t tr y will rest in a b ed of snow or e lse spill water on th e

ir so a th e a w f ee e t o on block , th t tr y ill r z it . Th e bottom tray always free ze s faste r than t h e top one an d t h e a w a fa r a th e e ee one . , sh llo tr y st th n d p

A spatula or knife m ay b e inserted between th e lower tray an d tray support t o loosen th e tray after f e it is roz n .

A tray of ice cubes may b e place d on t op of th e e a w e er e th e mixtur th t is t o b e frozen . This ill pr s v

ice f e an d w a e t h e f ee th e rom m lting , ill h st n r zing in

we a er U se er t h e we an . lo r cont in . cov on lo r p

Tim e Requir ed for Fr eezin g

Depends on AMOUNT of mixture t o b e frozen TEMPERAT URE of mixture when put in CONSISTENCY an d SweeT NEss of mixture TEMPERAT URE outside of refrigerator AMOUNT of foodstuff in t h e refrigerator FREQ UENCY with which doors are opened are e FREQUENCY with which mixtures stirr d . M E T H O D S O F F R E E Z I N G

To Fr eeze Mixtur es That Must B e S tir r ed

T her e ar e two me thods of fr eez in g mixt u r e s F e t e that mu st b e stirr ed . or i her of th t wo

e t o s escr e e ow r s ou r th e / m h d d ib d , b l , fi t p mix t u re when cool in t o r efrig erator p an an d plac e r e ro en in chilling u n it . In hou it will b f z

slig ht ly at th e bac k .

Fr eez in g M et hod I — A small amount ofmixture will b e

partially froze n in about I hour . A larger amount will

e th e e a f e take a longe r time . Wh n mixtur is p rtially roz n

e e f ef e a an ut a e r mov it rom r rig r tor p , p in l rg mixing

w n ea w a bo l a d b t vigorously ith rotary e g g beater . “ e ef e a an a e a a R turn to r rig r tor p , pl c g in in chilling

l 2 to 2 th e e m a unit an d eave . In % hours mixtur y

b e ea e a e e e e t o th e an an d e f b t n s cond tim , r turn d p l t

until ready t o serve .

Fr eez in g M et hod II — When th e mixture is partially frozen stir it toward th e front t o thoroughly mix th e

frozen an d liquid portion . Return t o refrigerator an d

e an d e e 1 20 e continu to stir mix v ry 5 or minut s , or stir

’ only twice du rin g freez in g ifmixture is rich with cream . Scrap e an d beat each time until t h e mixture is pe rfectly

w a e 2 8 h Ou rs t o f ee e e e n smooth . It ill t k to r z , d p ndi g \

upon th e amount .

Th e results are about th e same whe the r the mixture is beaten once or twice with a rotary e g g beater during w th e free zing or stirre d eve ry 20 minutes ith a spoon . ’ But it re quire s le ss of th e housekeeper s time t o u se th e

e g g beate r than to do th e stirring .

M E T H O D S O F F R E E Z I N G

After 2 hours it h as a mushy consistency .

In 3 or 4 hours it should become hard enough to slice

can b e e th e a e as ice an d hold its shape . It serv d s m

e ff x e m a f ee e as cream . V ry flu y mi tur s y not r z solidly

on top as on th e bottom .

In 4 hours it seems t o b e e specially good an d some /

what ripened .

a e a of e a e a e m e A l rg r . mount mixtur t k s long r ti to

freeze .

It is usually practical t o prepare a frozen mixture immediate ly after on e meal an d leave it in th e refrig f

On e o 2 a of e m a c rator until the next . t qu rts mixtur y

'

re quire 7 hours . We have filled th e large p an with

e a a n a e e awa f e mouss on S turd y morni g , h v gon y rom hom

n r an d re turned to serve it Sunday night . It ca b e p e pared after breakfast an d served for evening dinner or

after lunch to serve in t h e evening .

To Rem ove Desser ts fr om Refr ig er ator Pan Place refrige rator p an for an instant in a large p an of

wa wa e e f th e e e w a fe an d rm t r , loos n rom dg s ith kni invert on serv ing dish ; or remove with a spoon or ice

- cream scoop an d . p u t in individual glasse s ; or cut in

a e or e e e w a a a a an d squ r s in slic s , r mov ith bro d sp tul f e e ice ea a e . T o a a e e a a s rv on cr m pl t s cilit t r mov l , p ns may b e lined with heavy paraffin paper before packing

e a e n frozen ice cream or mixtur s th t ne d o stirring .

In dividu al Fr oz en Desser t s— Any mousse or parfait m a b e f e or a f e ice ea can b e a e y roz n , roz n cr m p ck d in

small molds in the chilling unit . M E T H O D S O F F R E E Z I N G

4 To Ser ve In dividu al Desser ts Dip molds for an a wa wa e e a the e e an d inst nt in rm t r , loos n round dg

invert on serving plate .

To Fr eez e in Paper Char lot t e R u s se C u p s — Charf w a lotte russe cups come in three siz es . Those ith a di f The me te r of 2% an d 2 % inche s are very satisfactory . de sse rt nee d not b e removed from th e cases before

serving .

a e r e ef e a r an w Put ch rlott uss cups in r rig r to p , fill ith

an e a fa e ar an d e a e y mouss or p r it mixtur , g nish d cor t

as e e an d f ee e ee e a e . d sir d r z by Fr zing M thod III , p g 4 5

The y can b e left all day without harm . Serve paper

cases on a doily on an ice cream plate .

Fr eez e Two Flavor s at On ce— Whe re more than four or fiv e pe ople are t o b e served it is almost as easy to

a e two of e as a e on e m k kinds mouss to m k only kind , an d th e resulting de ssert is more attractive an d intere st

— a are a e e No. ing . Good combin tions Chocol t Mouss 40 an d Mint Mousse (see Twenty / seven Flavors for

e e e a e aw e e e Froz n D ss rts , p g or Str b rry Mouss (lik

— — 1 an d a No. Peach Mousse No . 4 ) Ch ntilly 37 or

— . ee e e f Vanilla Mousse NO 36 . Fr z in opposit ends o th e p an an d serve a portion of each kind in glasses or

free ze in two or three laye rs an d cut in slice s .

A two or th ree / lay er mold or Neapoli tan mousse c an easily b e achieved with a Gene ral Electric Re f

frigerator .

To Fr eez e in Layer s— Put a layer of mousse or parfait f e er w a e a e in th e large pan . When roz n cov ith noth r l y r

Let a f ee e an d e w a of a different color . th t r z cov r ith

l 47 ll ME T H O D S O F F R E E Z I N G

r ree an d er e w t a e e in e . T o a e s hird l y . F z s v cut slic s l y r

can b e a t h a w or four layers m de in e s me ay . It is not n ecessary t o freez e th e layers on e at a time unless you

t o b e e a an d e e W ish the divisions v ry str ight v n .

How to Dou b le Mold in Lar g e Pan — Half fill large an w e or ice ea e e e n 2 p ith mouss cr m mixtur , r s rvi g

x r e f e w t cu ps of the mi tu e . Wh n roz n push ell up on h e

s e fill e er w h e e of iffe e id , c nt it mouss mixtur d r nt color

or a r ea e f e e e w e e e fl vo , l v until roz n , cov r g ntly ith r s rv d

m e x e e ef e a an d ea e ouss mi tur , r turn to r rig r tor l v until

c e e f e u se w e t h e e e for an ice ompl t ly roz n or , t ic r cip y

rea . e f z e e e a f th e e e c m Wh n ro n , r mov portion rom c nt r,

i fill e e w e or a fa e w qu ckly c nt r ith mouss p r it , cov r ith

c ea an d re at e t l a , i e cr m turn onc o chil ing unit . A ple s

in a a e Ic e ea — o an d g combin tion is Chocol t Cr m N . 59

— — fa . 2 a e No. Marshmallow P r it No 5 . Mouss II 39 — w for f 6 ee . an d Marquise No . 44 . Allo or 7 hours r zing

l 48 l ' ME T H O D S O F F R E E Z I N G

To Fr eez e Two Thin gs at the S am e Tim e

U se th e h alf/ siz e pans selecting th e shallow or deep half pans accordin g t o th e amount of mixture to b e

/ f e . You m a a e one e e t wo roz n y m k mixtur , divid in por

a an d ea ffe e an d tions , fl vor color ch portion di r ntly

free ze in t wo separate pans . Or make a mousse in on e

e p an an d a salad or she rbe t for th e other p an . Or freez a half p an of ice blocks an d a half p an of ic e cre am or

mousse at th e same time .

Th e h alf/ p an s are convenient when free zin g t wo kinds

f for fa do le / m old d w o cream ncy or u b e de sse rts . Allo

i e for ea e e f e as t m cr ms to b com firmly roz n , fill molds

an d e r l n f desired r tu n to chi ling unit u til time or serving .

How to Dou ble Mold in In dividu al Molds — Mui r

a t ture s free ze more quickly round the e dges . When par

tiall f ze n e e 2 or ea of th e e y ro , r mov 3 t spoons mixtur from the center an d fill with mousse or parfait of an

e el ffe e r an d a w e ntir y di r nt colo fl vor , or ith crush d

f . e t o ref era f ruit R turn rig tor until rozen to center .

Decor ated Fr oz en D esser ts— Th e attractive desig a can b e a e on of e or a fa w th t m d top mouss s p r its , ith

e w e ea f e a e color d hipp d cr m orc d through p stry tub s ,

r e the a a l of th a e limit d only by rtistic bi ity e cook .

E e w n o e a a e a e e v n ith sp ci l bility , lov ly comp ny d ss rts

can b e made .

t Wh ed r eam an How to Decorate wi h. ipp C Put y e or a fa e a mouss p r it mixtur in individu l molds , or put

smoothly in p an of refrigerator . Beat cup cream

Il 49 ll ME T H O D S O F F R E E Z I N G

with 2 tab lespoons sugar an d teaspoon vanilla

e t wo an d a e on e until stiff. Divid in portions m k por tion green an d add a few drops of almond e xtract ; t h e

e e w a e a an d add a r oth r portion pink , y llo , or l v nd r fl vo

a a a e a b a u se a a e Put sm ll pl in tub in p stry g , or p p r ff in t h e ee pastry b ag with t h e point clippe d o . Put gr n U se a whipped cream an d make stems on t h e dessert . leaf tube or pape r tub e cut like this to make green leave s here an d the re

a e b a an d a e e on t h e stems . With noth r g sm ll ros tub

a e e a eaf e e w ea (or p p r cut lik l tub ) fill d ith pink cr m , make tiny flowe rs on t h e de ssert (see p age

Freeze like Desserts an d Salads that Need No Stirf

a e ring , p g 45.

Other Decor ation s — For effective decorations on e an d a fa e w e e a a mouss s p r its , chopp d or po d r d m c roons Or w e n u t e c an b e n e . or brittl spri kl d on top hol nuts ,

e a a e e a e e e chopp d nuts , m r schino ch rri s , c ndi d ch rri s

e a e f c an b e a e or oth r c ndi d ruits , cut in bits , pl c d in

t h e a a w designs on e mixtur . M rshm llo s cut in strips

' with scissors dipped in hot water c an b e arran g ed like

we of e w a or w e ea c an a flo r . A bit y llo c ndy hipp d cr m r c b e added fo t h e enter .

How to Rem ove Decor ated Mou sse fr om Pan e a an of e e a e e e a ef Wh n p mouss is d cor t d , r mov c r ully

by inse rting a spatula around t h e e dge an d underneath . It may b e nece ssary t o remove a small portion of t h e frozen mixture with a spoon t o g et t h e spatula u nder ,

ea n th .

l 50 l M E T H O D S O F F R E E Z I N G

Fr oz en Bir t hday Cakes De ssert m ay b e froz en in

r fri f a small round p an . Remove from p an to inverte d e g

e rat or an e e a e wi w e ea p or cov r , d cor t th hipp d cr m in an appropriate pattern an d return to chilling unit

to freeze th e decorations .

How t o Dou b le Mold in Ba kin g Powder Box-es

The se are often called rolls . Line baking powder e box s with a frozen mixture . Fill cente r with mousse

of a ffe e a an d e an d e di r nt fl vor color , cov r r turn to

‘

e e e . f w chilling unit until c nt r is froz n Or , ollo

e for a e Pan o dir ctions Molding in L rg r. Molding in a f f Individu l Molds . Two mixtures m ay b e roze n in hal

- e a an d e b e e i e a . a e siz p ns , th n combin d n sp ci l molds Pl c

e a s f molds in dir ct cont ct with ca t iron reezing tray . It

s / i wise to u se ge latine in both mixtures . Try Straw

e a 2 an a b rry or Or nge Milk Sherbe t No. 9 d Vanill

— e . e s Mouss No . 39 Th se may b e e rved surrounde d

w a n ic ith spun sug r or with a e cream sauce.

{l 51 l {Q Q o flfl- o c éfi— o c qfi- c o { C o o

IC E B LOCK S I N PUNCH BOWL

Only the pu r est wat er is u sed for the lar g e b lockof ice in this ll w at leas sev en p u n ch . A o t When r oz en hou r s for fr eez in g . f place on shelf b elow chillin g u n it ifice cr eam is to b e fr oz en

I C E B L O C K S — " P L A I N A N D F A N C Y

— — e wa e for To Rem ove Ice Blocks No. 3 Wh n nt d u se for cooling water or other beve rages hold th e p an of ice e th e fa e e an d blocks und r uc t , bottom sid up ,

e ice an d a . then top side up . R move p rtitions Blocks

can then b e removed easily from between the partitions .

— Color ed Ice Cu b es No. 4 Add to I quart water an y de sired

n e are e e a a ra . Food color . Red a d gr en sp ci lly tt ctive

e e add e e B tt r still , nough bright color d

Fruit juice to color an d flavor th e water . Freeze

No. 2 .

on — Blackb er ry Ice Cu b es with Lem ade No. 5 Mix 2 cups blackb erries with cup sugar or u se

2 can of a e e . ra r a e e . r 1 No. bl ckb rri s St in th ough si v Pou h I cup cold water through th e sieve to dilute t e syrup .

2 n 2 ea Free ze like No . a d se rve or 3 blocks in ch glass of

O er e e e e a a e e an d e a e . L mon d th b rri s , sp ci lly r spb rri s a e f r loganbe rries may b e use d in pl c o the blackbe ries . Th e solid fruit which remain s in th e sieve m ay b e forced through th e sieve an d b e used for Fruit

— 1 Cream No . 3 .

— Ice Block for Pu n ch Bowl No. 6 Fill large refrigerator p an with

a er a or e a e e an d f ee e l e W t , pl in d lic t ly color d , r z ik

1 e e fr an a e w an d surf No. . R mov om p , pl c in punch bo l round with

L a or an e e f . emon de , y d sir d ruit punch I C E B L O C K S — P L A I N A N D FAN C Y

— Garn is hed Ice Cu b es No. 7 Put in e ach comp artment of large or small erator p an 1 maraschino cherry or candie d che rry 1 or 2 mint leave s or 1 violet without th e ste m or I pan sy or r tiny rosebud or r flowe r of hyacinth or slice of lemon or

Checke rbe rrie s . Fill with

n d f ee e e . 2 a f the an an d w e Water a r z lik No , or h l fill p h n frozen add a decoration t o each compartment an d add a little

f e e t e e at e Wate r . Le t that r e z until h d cor ion is h ld in

e th e a w wa e an d s position , th n fill tr y ith t r fini h

f ee w t t h e e a in th e e e . r zing , i h d cor tion c nt r

— 8 Decor ated I ce Block No.

f r f ef e th e ic e NO. 6 e e B or block is rozen complet ly , move some of t h e wate r from th e center an d place a wreath of Candie d che rrie s an d

Mint leave s on th e ice . Add enough Water t o barely hold th e decorations in place an d

return to refrige rator . When th is water is froze n so

a th e e a w o the a e w e th t d cor tions ill h ld , fill sp c ith mor

e e th e an Wate r an d let it free ze . R mov by holdin g p

a e w for a moment unde r the running wate r . Pl c ith th e decorate d side uppermost in punch bowl an d surround with an y de sire d i t Q O K s o fii o

JELLIED CHICKEN

Elab or ate lookin g dishes m ade with aspic je lly ar e especia lly e n ice for b ufiet su pper s . Th lay er s ofjelly set qu ickly when m old is placed in chilling u n it COLD SO'U PS AND ASPIC JELLY

Je llied sou p s are especially attrac tiv e an d ap c ear p etiz in g in h ot weather . Any l sou p can b e u sed by adding three tablesp oons of g elatine t o eac h qu art of sou p stoc k b efore

c learing .

Fru it sou ps are c hilled t o a mu sh an d serv ed

in bou illon cu p s .

— j ellied Sou p Stock No. 9

Wipe

/ 2 ea n d e . ef pounds m t a bon L t overs can b e use d . w Force meat through food chopper . Put ith the

e e e add bon s in soup k ttl , 4 slice s onion 1 quart w ater or ve ge table stock an d I teaspoon salt an d other ve getable s an d

Seasonings if desired . Let stand hour . Bring slowly

t o e to e e boiling point , boil 5 minut s insur st rilizing an d cook slowly for 2 to 3 hours in firele ss cooke r

f a of an e . a an d re or on b ck r g Str in , cool quickly

move fat . Put

ew an add Stock in st p ,

a e er an d e S lt , p pp oth r

Seasonings to taste . Add

1 e w e ea e w h g g hit , slightly b t n , it Egg she lls broken in small pi ece s 3 table spoons granulated gelatine an d if red soup is

de sired ‘ add

cup raw beets an d

2 ab e e a or for a t l spoons vin g r ; d rk soup ,

2 e cups choppe d mushroom st ms an d skins . Heat

l 57 ll C O L D S O U P S A N D A SP I C JE L L Y

w to i i a . slo ly boil ng po nt , stirring const ntly Boil

ar 2 e e e f ea an d let a 20 h d minut s , r mov rom h t st nd

minutes or until a decided separation takes place . Strain through a double thickness of cheesecloth l ef e a r an . e a e into r rig r to p or into cups Wh n coo , pl c in refrigerator until firm and cut in small cubes or

serve in cups without cutting .

— I I ced Fr u it Sou p No. O Drain syrup from

a e ea e add to 1 r C nn d pin ppl , cup sy up 5 clove s an d

2finch piece ofcinnamon an d bring t o boiling pom t . Add 1 tablespoon arrowroot or cornstarch mixed with

wa e . r an d i e add cup cold t r Sti cook 3 m nut s , cup sugar teaspoon salt 1 cup orange juice an d f ra ef e . a e e a an cup g p ruit juic Str in into r rig r tor p ,

e an d 1 t o 2 cool , th n put in chilling unit chill %

e w e . hours , stirring onc or t ic

l 58 l C O L D S O U P S A N D A SP I C JE L L Y

c s — 1 1 Qu i k A pic ] elly No. Soak 1 % table spoons gelatine in

cup cold wate r . Dissolve 2 bouillon cub e s in

wa e add e a e an d e lz cups boiling t r , g l tin stir until g

atine is dissolved . Flavor to taste with Newburg sherry or

e e L mon juic , Fe w grains cayenne an d

Salt if needed .

c e — o 1 2 Salad in Aspi j lly N .

1 a e e e — t bl spoon Quick Aspic or J lli d Soup Stock No. 9 f a P into each o 6 sm ll molds . u t in chilling unit of

e e a E e c ef e a for G n r l l ctri R rig r tor 5 minutes . Remove an d decorate with E a g g cust rd , Truffle or

e a fa a e an d Pim nto cut in sm ll ncy sh p s ,

— f a e or an a » Sprigs o p rsl y in y w y de sire d . Cover care fully with enough Aspic j elly to hold th e decoration in place an d return

of ef e a for n t o chilling unit r rig r tor 4 mi utes . Put in each mold a ball of e w Chicken Salad . Cov r ith

Aspic an d return to th e chilling unit for 20 min /

e ve t o f ute s or until firm . R mo she l of refrigerator

e e f an d until wanted . R mov rom molds se rve on

Le ttuce . e a a or e of e e m a Oth r s l ds , slic s chick n or tongu , y

b e used in place of chicken salad .

l 59 l C O L D S O U P S A N D ASPI C JE L L Y

e ed — I j lli Chicken No. 3 Put 1 quart chicken stock in sauce p an with 3% tablespoons ge latine an d

1 % table spoons lemon juice . Add more Seasonings ifnece ssary an d

w ] 2 e w e ea e the e . r con g g hit s slightly b t n , ith sh lls Sti

l fire st an t y over the until boiling point is reached . Let stand away from t h e fire for t en minutes or until

a decided separation takes place . Strain through double ch eesecloth an d make a layer inch deep in f large refrigerator p an . Chill in re rigerator an d when

firm place the refrige rator p an in a large p an sure

wa e an d ic a rounded with t r e cube s . G rnish with Hard cooke d e g g cut in fancy shapes an d

Cre ss l eaves an d stems . Add a little j e lly ve ry carefully

to hold decorations in place an d re turn t o refrig er r

ator until firm . Cut H cooked chicken or fowl an d H pound cooke d b arn in strips an d place on e layer

lengthwise on th e j elly . Cover with j elly an d return t h t o chilling unit until firm . Fill e p an with alternate layers of chicken an d h am an d j elly an d place in refrigerator but not in chilling unit until time for

a th serving . Loosen round e e dge with a spatula and

turn out on a platte r . Garnish with Le ttuce an d e th e e a Cr ss , r m ining Chicken j elly chopped an d

Hard cooked e g g cut in e ighths .

— a e e an d e No. 1 1 C nn d chick n Quick Aspic J lly , e m a b a e w e e e . m d ith chick n bouillon cub s , y us d

l 60 l

- o . -fll~ 0 0 *— c o wo o kJ fl- — o o * o c *

FRUIT COCKTAIL

Serve fr u it cocktails in dou b le cocktail g lasses su rr ou n ded with cr u shed ice or chill com pletely b efor e servin g in a g lass with ou t cr u shed ice F R U I T C O C K TA I L S A N D F R O Z E N S A L A D S

os ev er of fres or ca e fru Alm t y kind h nn d it , a o e or c o a o can b e u se a a firs l n in mbin ti n , d s t e t r ou c ou rs a lu ncheon o dinner . Fru it sh ld v b e thorou g hly chilled before ser ing . It u n ot e a owe t o eco e i sho ld b ll d b m c y .

— 1 Or an g e Ju ice Cocktails No. 5 Cut a thin slice from th e tops of

a ra e . e e u an d e add 4 sm ll o ng s R mov p lp juic , cup grapes skinned an d seeded cup cru shed pineapple Few grains salt Lemon juice an d

ar a e . ref e a r an Sug to t st Put in rig r to p , in chilling unit

an d ea e e e rr a’ l v until liquid b com s mushy , sti ing occ

e e ra e or a e sion ally . S rv in o ng skins in gl ss s surf rounded with

Crushe d ice .

— 1 G rapefr u it Cocktails No. 6 Put in double cocktail glasses Grapefruit sections free from membrane an d cut in

e e an d pi c s ,

f raw er e e an d e e . refri St b ri s , hull d cut in pi c s Chill in g c rator an d serve surrounded with

a e ee ic e r e see a e and a w P l gr n , c ush d , p g 54, g rnish ith

e e e e as a a a a we a f of Mint ch rri s , or s rv s l d in hollo d h l

r Iceb u g le ttuce . F R U IT C O C K TA I L S A N D F R O Z E N SA L A D S

r — 1 Gr apef u it an d Lob st er Cocktail or Salad No. 7 Cut Grapefruit in t wo an d remove ce nte rs with grapefru it

a f fe corer . With gr pe ruit kni cut around each section

be tween skin an d me mbrane an d remove membrane . Cut points with scissors or with grapefruit cutter f or with a sharp kni e make handle s . Cover edge s with finely chopped

Watercress . Remove every alternate section from grapefruit an d replace with Lobster or Crabmeat or f Sardines. Fill center o each grapefruit with a mixtu re of

1 ea e e e an d e w t spoon c l ry , fin ly cut , mix d ith

e e a ea an d e e w Fin ly cut p c n nut m t , moist n d ith

a a e e . ef e a e M yonn is dr ssing Chill in r rig r tor , dir ctly under chilling unit an d serve on individual plates garnishe d with w Chicory an d atercre ss .

.

— Melon Cocktail No. 1 8 Remove

1 a f a a a a e a a a e cup b lls rom c ss b m lon or c nt loup , using

a French ve getable cutte r . Add 1 cup balls cut from an apple

1 a ra e e an d ee e cup Tok y g p s , skinn d s d d 2 tab lespoons syrup from maraschino cherries an d

Few ra a . g ins s lt Chill in chilling unit . Crush plain

I — or re ce 2 . Colo d Blocks Nos . or 4 Put in th e f f ou ter part o cocktail glasses . Put ruit in th e inner glass an d garnish with

Cherries .

i 64 l F R U IT C O C K T A I L S A N D F R O Z E N SA L A D S

Fr ozen S alads

Frozen salads can b e serv ed as a salad cou r se if a r or m de of f u it m ay replace other dessert . The y are prac tical an d attrac tiv e for aft e r o no n an d ev ening par ties .

— Tom ato an d Chic ken Bom b e No. 19

Make twice t he recipe for

a a NO . 28 e f ee e e Tom to Fr ppé , l tting it r z until quit ix stiff. M together cup cooke d white meat of chicken cut in small dice cup string beans cut in small piece s c up cold boile d rice 2 tablespoons green pepper cut in small pie ce s cup celery cut in small pieces an d

tablespoon choppe d parsle y . Add cup mayonnaise dre ssing mixe d with cup cream be aten stiff tablespoon ge latine soake d in 2 tablespoons cold water an d dissolved ove r hot wate r (see page 39 ) an d

a e e f e teaspoon salt . Garnish l rg r rig rator p an with stems an d leave s cut from Green pepper an d halve s of w Blanched almonds . Line ith Frozen tomato reservin g one / third of t h e mixture for

e e w th e th e t op . Fill c nt r ith

e e er w e e e a an d re Chick n mixtur , cov ith r s rv d tom to turn to chilling unit for 4 to 6 hours or until

er e b ed of center is frozen . S v on

Lettuce leaves .

l 6 5 l O o ak c o ax

FROZ EN FRU IT SALADS

Made by com b in ing any fr esh cooked or can n ed fru its with ala ela an d s d dr essin g . G tin e whipped cr eam are fr equ en t ly dded Fr eez e i re r i erator a . n f g pan F R U IT C O C K T AI L S A N D F R O Z E N SA L A D S

Tom atoes St u ed w t h r oz en Sa ad— 2 ff i F l No. 0 Cut a slice from tops of

6 a e a e . p ou t th e a l rg firm tom to s Scoo pulp , cut in sm ll

e e add th e e a e t o e e ee add pi c s , juic , str in d r mov s ds ,

1 a e e e a n ee l rg cucumb r chopp d , disc rdi g s ds

ee e e e d a di ee gr n p pp r chopp d , isc r ng s ds teaspoon Worceste rshire sauce 2 teaspoons gelatine soake d in cup cold Wate r and dissolve d over hot water teaspoon onion j u ice 1 % teaspoons salt 1 teaspoon p aprika teaspoon mustard Few grains cayenn e

1 c u a n a se d e a e a a p m yon i r ssing or s uc t rt re . Mix well an d freeze in refrige rator p an (like Freezin g Method

a e an d e e th e a e . II , p g 44) s rv in tom to s

— 2 1 Fr oz en Chees e No. Grate

1 e a ee e add pound ( cup) Am ric n ch s , 1 cream cheese an d

a an e 1 cup mayonn ise dre ssing d b at thoroughly . Fold in

6 a a e e e fi e m r schino ch rri s , chopp d n ,

6 ee e e e fin e an d gr n mint ch rri s , chopp d ,

ee e e s pint cream beaten stiff. Fr z lik De se rts an d

a a a ee No S a e . e e S l ds Th t N d tirring , p g 45 R mov to serving dish an d sprinkle with cup choppe d nuts or with

a a P prik . l Se rve with sa ad course .

l 67 l F R U IT C O C K TAI L S A N D F R O Z E N SA L A D S

r — 22 F oz en Lob s ter Salad No. Mix 1 cup lobster meat cut in piece s with M cup white sauce M cup white stock in which 1 tablespoon gelatine h as been soaked an d dissolved Mteaspoon salt an d

ea e . Fe w gratings nutme g . L v until cold Beat

/ ea f ea 5 cup cr m until stif , b t in

a a e e add t o th e e e Mcup m yonn is dr ssing , lobst r mixtur

an d freeze in refrige rator p an . Se rve on a b ed of Le ttuce or

Romaine .

a ea or e e fish a e m a Cr b m t oth r sh ll , s lmon or chick n y f b e used in place o lobster .

e — 2 Chill d Fr u it Salad No. 3 Cut in small piece s an d put in refrige rator p an

e f ee f e a e of s ctions , r rom m mbr n 3 orange s 6 halve s of canned peache s 6 halve s of canned pears 1 cup maraschino che rrie s an d

ix e an d 1 cup me lon . M g ntly leave until firm but n ot

e of icy . Scoop out into n sts

e e ea e e e w L ttuc l v s , s rv ith M pint c feam beaten stiff with M cup sugar /I z§ teaspoon salt an d 1 Mtablespoons maraschino syrup an d with it serve small

Salty crackers .

l 68 l

3 . » ’ O k fi é o o - - — ~ O 0 o o o o g o o O t o o k t o a o o f ’K 9K * * % jk fi

“ se n s - n ir n e u s

FROZ EN STRAWBERRIES

b r r i es cr u s hed wi t h Str aw e , r to aste m a e a er ec sug a t , k p f t dessert if left in the chillin g u n it u ntil the liqu id is of the con sistency of sherb et I R B A ND CES , SHE ETS FR O Z EN F R U ITS

Water Ices an d Frappés

wa er ice is a u re of fru t u ce wa er A t mixt i j i , t h e t e an d su g ar . T wa er an d su g ar can b boile d t o a v er y thin syru p t o g iv e an es / e i ll e u r e p c a y smooth c onsistenc y . Th mixt c e mu st b e s tirre d while fr eezing . Sin it will b e somewhat coarse it m ay b e more p rop / '

‘ er ca e a fra e w c is a coarse / ly ll d pp , hi h ly e e h e ore fru froz n water ic . T m it j u ice an d th e less water u sed th e better will b e th e é e e e e frapp . An g g whit b aten stiff m ay b t e e r e bea n in wh n mixtu re is pa tially froz n .

— Oran g e Fr appé No. 2 6

Put in saucepan M cup sugar 3 tablespoons white corn syru p 1 cup water an d th e yellow rind from dd 1 a e . 2 e a or ng Boil minut s , cool , 1 cup orange juice 2 tablespoons lemon juice an d a f Fe w grains salt . Strain into re rigerator p an an d freeze

e ee e a e . lik Fr zing M thods I or II , p g 44 It should

b e ready to serve in about three hours .

e f e m a b e a e of a Oth r ruit juic y used in pl c or nge juice . a e a e a e an d aw e e Gr p , log nb rry , r spb rry , str b rry juic s

are e e a . ra e e f e an d e sp ci lly good C nb rry j lly roz n , oth r

frappés are often se rved with the meat course . - 12. o g f - o v k l n k o o

— ‘ ' ’ ’ 0 - — - O - - 0 0 0 0 0 — 0 0 o o o i o o o o - o o o s o v - t o — Q v l o o {k Q 711 0 Q yx Q yfz X 7§ fi fi fle fi Aé fifi o afi Xé EQ fiv g c

TOMATO FRAPPEWITH BEEFSTEAK

Fr oz en cr an b err ies r oz en in ef , f p ' a le tom ato ra e or an e pp , f pp , g r a e lem on sher b et cho ed f pp , , pp

m n t an d other r oz en r u ts i , f f i an d fru it ju ices ar e easily pre p ared in the Gen er a l Electric Refrig er ator E E E I C S , S H RB E T S A N D F R O Z N F R U IT S

— G r ape Ju ice Ice No. 2 7

Put in saucepan M cup sugar M cup water M cup white corn syrup

1 tablespoon Certo an d boil 2 minutes . Remove from

fire . Add 2 tablespoons lemon juice M c u p cold water an d d f e e a e e . ea an e e ee M cup gr p juic Chill , b t r z lik Fr zing

e or a e . M thods I II , p g 44 Certo is a liquid pectin u se d in making jams an d

a e a wa e ic e . j e llies . It m k s smooth t r

2 teaspoons gelatine soake d an d dissolve d in 1 table /

a e m a b e e a e of e sp oon w t r y us d in pl c C rto .

— m Tom ato Fr appé No. 2 8 Cook 2 cups canne d tomato 6 peppe rcorns Bit ofb ay le af 2 cloves 2 tablespoons sugar 1 teaspoon salt an d

1 slice onion for ten minutes . Rub through a sieve an d

f / pour mixture into re rigerator p an . Freeze like Freez

e a e . e ea t o e e ing M thod II , p g 44 Wh n r dy s rv , fill small glasse s one / thir d full of Le ttuce ve ry finely s hredded an d marinate d with w French dressing . Fill glasses ith

Tomato frappé an d serve with t he meat course .

|l 73 l E E E E IC S , S H RB T S A N D F R O Z N F R U IT S

MilkSherb ets

Milk sher be ts ar e made of rich milk flav f ore t o as e w ac fru u c e as e o d t t ith id it j i l m n , U se n ot ore orang e or strawberr y . m than t e Mcu p su g ar t o 1 cu p of liqu id . Add h fru it j u ice slowly t o t h e milk s tirring con e u re m a cu r e iffru t is u t st an t ly . Mixt y dl i p in If u re s ou cu r e e t oo ra . a pidly mixt h ld dl , b t with eg g beater when mixtu re is partially a frozen in or der t o make it smooth . P rt cream a e r c e e ser an d part milk m k a i h r d s t . Slig htly rea m a e e sou r milk an d c m y b u s d . Th e ad dition of g e latine as su g g ested in Gelatine

as a es ra e o a e — or c or D i bl Additi n , p g 39 n syru p as in Corn Syru p s in Wat er Ic es an d Ice rea a e o — a es a sm oo er C m , p g 4 m k th

sherbe t .

r w — 2 Str awb erry Milk She b et No. 9 Wash an d hu ll

1 b ox raw e r e e w pint st b r i s , sprinkl ith M cup sugar an d a

w ra a . e an d let a 1 2 Fe g ins s lt Cov r st nd to hours .

a Mash and set aside . So k 1 Mteaspoons gelatine in

2 a e wa e e e wa e t bl spoons cold t r , dissolv ov r hot t r ,

How U se e a e a e ( to G l tin , p g Add

1 r e add M cups ich milk , th n a e a Strawb erries rubbed through a co rs str ine r . Free ze

re e ae . like F ezing M thod II , p g 44 E S E E E I C S , H RB TS A N D FR O Z N F R U IT S

e r r — L m on C eam She b et No. 30

Mcup sugar or M cup sugar an d M cup corn syrup M cup lemon juice 1 1 2 cups milk

ea wee or an d M cup cr m , s t sour ,

Few grains salt . Add gradually t o 2 teaspoons gelatine soake d an d dissolve d in

a e wa er How to U se e a e a e t bl spoons cold t ( G l tin , p g

a e ef e a an e ea 1 0 Chill in l rg r rig r tor p , th n b t

minutes or u ntil ve ry light . Re turn t o chilling unit f an d leave until rozen . If th e mixture separates

an d th e e e b e bottom portion b com s icy , it should

beaten again .

Fr uit C r eam s

Ru b fre sh or c ooked fru it throu g h a siev e n d e o u ce t o r t a d a d l m n j i b ing ou flav or . “ When partially frozen mix with c ream s a t e b e ca e beaten st iff. T hi m y h n ll d a

Fru it Cr eam .

— 1 Apr icot Cr eam No. 3 Rub through a sieve enough

Canne d or stewe d apricots t o make 1 cup . Add 1 teaspoon gelatine soake d an d diss olve d in

1 ab e wa e How t o U se e a e a e t l spoon cold t r ( G l tin , p g 39 ) Fold in M t o 1 cup whippe d cream an d freeze like Desse rts

an d a a a ee No a e . S l ds Th t N d Stirring , p g 45

ll 75 l E E E E IC S , S H RB T S A N D F R O Z N F R U ITS

Fr ozen C r ushed Fr uit

Fr ozen cr u shed fru it c an b e s erv ed as a fir st c ou rse for breakfast or lu nch ; as a salad or

esser for u c or er . d t l n h , dinn

as a m os an fr es or ca e fr u M h l t y h nn d it , swee e t o ast e u t r efr era or an an d t n t , p in ig t p

eav e 1 t o I ou rs or u t se / so s t rr l Mh n il mi lid , i ing erv e a asses w t or occasionally . S in t ll g l i h e r e wit hou t whipp d c am .

r o t b r r e 2 F z en S r aw e i s No. 3

Sprinkle 1 quart strawberries with

w e a an d a M cup po der d sug r m sh slightly . Put in refrigerator p an an d stir every 20 minutes

until frozen .

e e l a It will take about 1 M hours . S rv in ta l gl sse s with

Whipped cream . In place of strawbe rrie s u se

f e or a e an d e or e a r Apricots , r sh c nn d crush d , dri d pri

a e ewe wee e e t o a e an d e cots so k d , st d , s t n d t st rubb d through a sieve ;

a e e f e a e Bl ckb rri s , r sh or c nn d ,

a e e f e a e Log nb rri s , r sh or c nn d , e e e M lon , crush d or dic d ,

ea e f e or a e an d a e e P ch s , r sh c nn d cut in sm ll pi c s ,

ea e e Pin ppl , crush d , or

a e e f e a e . R spb rri s , r sh or c nn d U se not more than 1 cup sugar to a solid quart of fruit an d juice ; less if the fruit h as already b een

swee tene d or is canned .

l 76 l

-16

‘ ‘ - o o flc -xé o o g- é o o i v e fie o o fi v o fié o o fié o o fié o o efé o o afi o o x

NEAPOLITAN IC E CREAM

C olorfu l an d attr active efiects m ay b e obtain ed by fr eez in g t wo or m ore layer s of ice cr eam or m ou sse in the sam e pan an d servin g on color ed p lates M U E P R I AND O SS S , A FA TS ICE CR EAMS

Wh en to S erv e Fr ozen Whipp ed C r eam

Frozen whipp ed cream is mu ch nic er than a w e c rea w a h ot esser s pl in hipp d m ith m ny d t , e s ecia fre s a e ie h ot c e ie p lly h ppl p , min p ,

a e a u c oc o a e rea u e b k d Indi n p dding , h l t b d p d d fru u s e t c ing , it d mpling , .

ed r e — Froz en Whipp C am No. 34 (Sam e as Mou sse I)

M pint cream in top of on e / qu ar t double boile r or

/ st raigh t sided bowl . Beat with rotary eg g beate r

until it be gins t o thicken . Add 4 le ve l table spoons sugar 1 teaspoon vanilla or other flavoring If “ Few grains salt an d beat until stiff. cream is ve ry

ea 2 to 8 a e of m a b e eate h vy , t bl spoons milk y b n in ,

/ on e at a time . Pack smoothly in small p an of refrig erator or shape in large roses with a pastry b ag an d

e e a . ros tub , or put smoothly into sm ll molds Put in

chilling unit an d leave 3 hours or longer .

— Color ed Whipped Cr eam No. 3 5 A bit of color m ay b e a dded t o make cream de licate ly h ee e w ef e w . T e e pink , gr n or y llo b or hipping color d froze n whippe d cream is especially attractive with

some colorle ss or dark desserts . S E S S I C E E A S M O U S , P A R FA IT A N D CR M

Mousse I

— ro e W e Cream N o . w en serv e F z n hipp d 34 , h d e e / as a desser t bec om s a mou ss . It is th e sim e a e p le st de sser t that y ou can mak . It m y b serv e a n or w c ru s e swee en e fru t d pl i ith h d t d i , fre s or can n e w ic e c r ea sau ce an d in h d , ith m ,

an y other way in which y ou serv e ic e cream . It m ay b e v arie d by t h e addit ion of diffe re n t

fav or s an d ar s e s . l , g ni h

Th e last eig hte en of t h e T we n ty/ sev en av or s for r o e e sser t s a e m a b e Fl F z n D , p g 9 7 , y u sed with or wit hou t v an illa in V an illa

ou sse e ow . M I , b l

~ Van illa Mou ss e I No. 3 6

Beat 1 Mcups cream until light an d beat in gradually M cup sugar 2 tablespoons corn syrup 1 Mteaspoons vanilla an d f Few grains salt . Put in re rige rator p an an d free z e t ee e a e . Fr zing M hod III , p g 45

— Chan tilly Mou sse No. 3 7

Beat M pint cream until stiff an d gradually beat M cup powde re d su gar Few grains salt an d 1 teaspoon vanilla or

5 drops e ssence of viole t . Fold in M E S I C E E S O U SS S , P A R F A IT A N D C R AM

1 e e or e i r / cup m ringu s kiss s broken in p ece s . Put in e

fri erator an a e a e a if e e w g p or in p p r c s s , g rnish d sir d ith

Candie d violets an d bits of ange lica an d leave in chill e

- ing unit three hours or longer .

D ry mac aroons are an att rac tiv e addition t o “ a ou sse w c e is ca e a B scu m , hi h th n ll d i it t er c r m an e T or t oni . O h u bs c b u sed in place of acaroon s su c as ra e u s dr ca e m , h g p n t , y k c r u b s c oo e cru s es e c a er m , ki mb ( p i lly g ing c oo e s an d cr u s of u ff as e es ec a ki ) , mb p p t ( p i lly os e con t a fro n th ining sti g and n u t s) . Brown Br ead Mou sse is made with dry brown bread r s c u mb .

fi Biscu it Tor ton i No. 3 8

Roll an d pound or break in piece s e nough

a a o a e add Dry m c ro ns to m k M cup , M cup of th e macaroons t o M cup top milk an d Mcup sugar with a

l we Fe w grains sa t . Stir until ll mixed and let soak

on e hour . Beat M pint cream until thick an d gradually beat in macaroon mixture together with M teaspoon vanilla an d M teasp oon almond e xtract . Fill paper case s with th e e e w mixtur , cov r ith

Re serve-d macaroon crumbs an d freeze like T o Free ze

a e a e e a e . in P p r Ch rlott Russ Cups , p g 47

{l 81 l E A N D I C E E M O U SS S , PA RF A IT S CR AM S

Mousse H

On e cu p milk or other liqu id in which 1 t ea spoon g e latine is dissolv e d can b e combined with Mou sse I an d will make half as mu ch e of ag ain as when cream alone is u s d . Any th e Twenty / sev en Flav ors for Fr ozen D es , ser s a e m a b e u se w or w ou t , p g 9 7 , y d ith ith t v anilla in Vanilla Mou sse II be low or fru it

j u ice or pu lp m ay b e u sed in plac e of milk .

— Van illa Mou sse H No. 39

Soak 1 teaspoon gelatine in

I a e wa er e a t bl spoon cold t , dissolv by pl cing cup

wa e add w in boiling t r , slo ly

e add t o cup milk , th n

cu add p milk ,

a ar an d a e cup sug r , or cup sug 3 t bl spoons light colored corn syrup Few grains salt an d

a f 2 teaspoons vanilla . Str in into re rigerator p an an d

. e e ffe put in chilling unit Wh n b ginning to sti n ,

beat until light . Beat pint cream until stiff an d gradually beat in th e

n gelatine mixture . Free ze like De sserts a d Salads

a ee a e . Th t N d No Stirring , p g 45

— Chocolate Mou sse No. 40

Put in top of doub l e boiler cup milk an d

e h ot an d e a 1 teaspoon gelatine . Wh n milk is g l tine is

e add dissolv d ,

l 82 l M E A F A A N D I C E C E A M O U SS S , P R IT S R S

ra t re erat r an an d cup cold milk , st in in o frig o p put f e f f in re zing chamb er o re rige rator . When cool beat

. ea w le e e hot wa er until light M n hi , m lt ov r t

1 a e a e add squ r chocol t , cup sugar Few grains salt an d I teaspoon vanilla an d very slowly add

. r re . cup milk Sti until mixtu boils Strain an d cool . Beat

pint cream until thick . Add beaten milk slowly an d

fold in the chocolate mixture . Pour into refrigerator pan an d freeze like De sse rts and Salads That Need

rr a e . e e if e re w No Sti ing , p g 45 S rv d si d ith Wh ippe d cream beaten stiff an d flavored with vanilla w of e er or er e w or ith oil p pp mint , s v ith

— 6 0 . Chocolate Sau ce No .

— 1 Peach Mou sse No. 4

Pee l

re ea e an d a e t o a e 1 add F sh p ch s m sh nough m k cup ,

a or a an d a e r cup sug r , cup sug r 3 t bl spoons co n syrup Few grains salt

1 teaspoon gelatin-e soaked an d dissolved in

1 a e wa e see How se e a e a e t bl spoon t r ( to U G l tin , p g 39 )

an d a

Few drops almond extract . Put in refrigerator p an in

r an d ea freezing chamber . Sti b t when it begins to

ea thicke n . B t

ea ff ea ra a the pint cr m until sti , b ting in g du lly

ef e a n d peach mixture . Put in r rig r tor p a an leave 3

If e r hours or until frozen . cann d peache s a e use d it

m ay n ot b e nece ssary to add an y sugar .

i 83 l E I C E E M O U SS S , P A RF A IT S A N D C R AM S

Mousse III

On e cu p milk thic kene d with on e table sp oon flou r or c ornstarc h add s bu lk t o Mou sse I

— . e e e No 36 at little e xp nse . T h r su lting mou sse is n ot as r ic h as Mou s se I b u t it is referre a eo e for a r easo p d by m ny p pl th t n .

T o a e a a b u t w o eso e e sser r e / m k pl in h l m d t , p par e dou ble th e re cip e for V anilla Mou sse III u sing only on e cu p or less of cr eam in plac e av or an of t wo cu p s . Fl in y way su g g e ste d in T we / sev e av or s for ro e esser s nty n Fl F z n D t ,

a e w or w ou th e v a a . p g 9 7 , ith ith t nill

— Van illa Mou sse III No. 42 Scald cup milk an d add I table spoon cornstarch or flour mixe d with cup sugar 3 tablespoons corn syrup F ew grains salt an d

an d . e an d cup cold milk , stir until smooth Cov r cook

f 1 e . e e f fire a refri er 5 minut s R mov rom , str in into g

ator p an an d chill . Beat

ea n add pint cr m u til thick ,

2 ea a a an d ea t spoons v nill b t in th e chille d mixture . Free ze like Desserts an d Salads That Nee d No

n a e . Stirri g , p g 45

n — Cin n am o Mari s sa No. 4 3

Scald a sf in ch piece of stick cinnamon with th e milk in

- 2 making Van illa Mousse III No . 4 . Omit th e vanilla

an d a ea f a fl vor with t spoon oil o cinn mon .

84 1}

E A A A N D I C E E M O U S S S , P R F ITS C R AM S

Mousse IV

u ff ou sse can b e a e if e s A lig ht , fl y m m d g g are a e to ou sse or ou sse or dd d M II M III , e s a o e can b e u se for c e g g l n d thi k ning . Flav or V anilla Mou sse IV below in an y way su g g es ted in Twenty / sev en Flav ors for Frozen e sser s a e w or w ou th e D t , p g 9 7 , ith ith t v a nilla .

— Van illa Mou sse I V No. 45

Scald I cup milk with

1 ea e a e . e a e e e t spoon g l tin Stir until g l tin is dissolv d , th n

add t o 2 eg g yolks mixe d with cup sugar an d cup white corn syrup an d a

Few grains salt . Return to double boiler an d stir until

a thickened . Str in onto

f 2 e w e eate ff. e refri g g hit s b n sti Wh n cool , put in g

erator until ve ry cold . Beat

ea add pint cr m until thick ,

2 ea a a e add t spoons v nill , th n cold mixture gradually

e r beating just nough to mix . Turn into p an of refrig erat or an d free ze like De sserts an d Salads That Need

a e . No Stirring , p g 45

— Gin g er Mou sse No. 46 Add to Vanilla Mousse IV before freezing cup pre served ginger chopped fine an d

2 e tabl spoons ginger syrup .

Il 86 l MO U S S E S P A R F A IT S A N D I C E C R E A MS

P — Oran g e ekoe Mou sse No. 47

a Sc ld , 1 cup milk with 2 clove s an d

1 ea e a e add t spoon g l tin ,

1 a e O a e Pe e tea u se th e f e % t bl spoons r ng ko ( r sh , dry t ea leaves) an d add to 2 eg g yolks mixed with cup sugar

Few a a an d gr ins s lt , r Grate d rind I orange . Retu n t o double boiler an d stir

n d an f e e . a a d until thick n d Str in , cool cut old into

2 e g g white s beate n stiff. Stir occasionally until cold

an d be ginning to stiffen . Beat

ea add e a a pint cr m until thick , mixtur gr du lly , turn into p an of refrige rator an d freeze like Desserts an d

a a a ee No a e . S l ds Th t N d Stirring , p g 4 5

F r u ice Mousse

Frozen fru it j u ice with a mou sse on top is h e crea e eas an d u u e . T er y niq m , b ing lig ht a th e u c e can b e u t on t o and th e two th n j i , p p en c t b e frozen at th e same time . Wh u in squ ares for serv or f o e v u a o s th e ing , r z n in indi id l m ld ,

two layers make a most attractiv e desser t .

— Or an g e Fr u ice Mou sse No. 48 Put Mousse I or II on Orange juice in alternate layers with sections of Orange free from membrane an d cut in

e pi ce s .

l 87 l E A N D I C E C E M O U SS S , P A RF A IT S R A M S

— Log an b er ry F r u ice Mou sse No. 49

Put in refrigerator p an 1 cu p syrup from canned loganberrie s mixe d with

I ea cup water . B t

ea e e e ea pint cr m until it b gins to thick n , th n b t in

— a e a e a e . 6 0 on e at a 4 t bl spoons thick Chocol t S uc No ,

e a an d I ea a a . tim , or cup sug r t spoon v nill Put on h f top of t e ruit juice an d leave until frozen .

An In exp en sive Dessert

T here is sometimes a demand for a frozen des ’ ser a is n ot t oo r c an d is n ot e e s v e t th t i h xp n i .

— Milk Mou sse No. 50 Scald 1 cup milk with cup sugar cup corn syrup an d

2 ea o e a e . e a e t spo ns g l tin Stir until g l tin is dissolved .

e e f fire add R mov rom ,

1 a ref e a an an d add a cup cold milk , str in into rig r tor p Few grains salt an d

2 t e aspoons v anill a . Put in chillin g unit an d

leave hour or until firm . Put in mixing bowl an d f beat u ntil very light . Return to re rigerator p an

a f a ea an d leave until p rtially rozen . Ag in b t until

very light . Return to chilling unit until firm . Se rve with Crushe d fruit or

Ice ea a e u se a e of w i e ea cr m s uc , or in pl c h pp d cr m on

hot or cold desserts .

l 88 l M E A T A N D I C E E O U SS S , PA RF I S CR AMS

Parfaits

Par fait s are t h e richest desserts that can b e a A w e arfa is a e w a s ru m de . hit p it m d ith y p added t o b eaten eg g whites and combined rea with whipp ed c m .

r it — 1 An g el Pa fa No. 5

cup sugar and

e wa » a er. in a e a u ar dis 4 t bl spoons t s uc p n , stir until s g is s olv ed an d b oil until syrup spins a thread when d f of e e f fir a e e . e ropp d rom tip spoon . R mov rom B t 2 e w e ff g g hit s until sti . Add syrup slowly continuing

t o ea x e u an d ff . s rr b t mi tur ntil light flu y Chill , ti ing

a a ea occ sion lly . B t

n ea l add pi t cr m unti thick ,

1 ea a a e b ea e ure w a % t spoons v nill , th n t in g g mixt ith

few ofth e a ee e e r an turns eg g be ter . Fr z lik Desse ts d

a a a ee No S rr a e . S l ds Th t N d ti ing , p g 45

ars hm allow a — M P rfait No. 52 Add to

e a fai — N 1 Ang l P r t o. 5

a a w e e 9 m rshm llo s cut in pi c s .

— Pistachio Parfait No. 53 Add to

— 1 Ange l Parfait No. 5 Bit of green color teaspoon almond e xtract an d

cu fi a p nely chopped pist chio nu ts.

l 89 l E I C E C E M O U SS S , P A R F A IT S A N D R AM S

Yellow Parfait

A ye llow parfait is made with a syru p cooked with e g g yolks u ntil lig ht an d flu ffy an d com f b in ed w w e crea w es are ith hipp d m . Eg g hit s e om times added .

— B u tter scotch Parfait No. 54

Put in saucepan

w ar add cup bro n sug ,

1 a e e e e an d on e t bl spoon butt r , stir until m lt d boil

minute . Add

cup water an d again stir an d cook until butter/

scotch is melte d . Beat 2 eg g yolks in top of small double boiler until very

add light , Syrup gradually an d beat an d cook over hot wate r

f n d until very light an d fluffy . Put in re rigerator p a an

ea chill . B t

ea ff add a pint cr m until sti , Few grains salt an d 1 % teaspoons vanilla an d b eat in

Eg g mixture with a fe w turns of th e eg g beate r . Put in refrigerator p an an d freeze like De sserts an d

a a a ee No a e . S l ds Th t N d Stirring , p g 45

— Maple Parfait No. 55

Make like Butterscotch Parfait using cup maple f syrup in place of brown sugar an d water . A ter cooking with egg yolks pour over 2 eg g whites beaten

stiff an d finish as above .

l 90 l M E A A A N D I C E E O U SS S , P R F IT S CR AM S

Ice C ream

Some ice cream recip es freeze more smoothly than others in a General Elec tric Refrig f

f erator . When made like th e following (thick ene d with a c ombination of g elatine an d flou r an e e are v er sa sfac d g g) th y y ti tory . Vanilla ic e cr eam can b e v aried with an y de sired flav or (see Twenty / sev en Flav ors for ro e esser s a e an d can b e serv e F z n D t , p g 9 7) d

n . e e n e in a y way Su g g st d o pag s 1 0 1 t o 1 09 .

— Van illa Ice Cream No. 56 Put 1 % cups milk in top of double boiler an d add

I ea e a e . h e a e t spoon g l tin W n milk is sc ld d , stir until

ge latine is dissolved . Mix cup sugar or cup sugar an d 3 tablespoons corn syrup 1 teaspoon flour an d a

e w a a . to an d F gr ins s lt Add milk stir until thickened .

Cover an d cook t en minute s . Beat

1 e add a r ofth e h ot e g g yolk slightly , po tion milk , r turn an d n d t o double boiler stir a cook on e minute . Strain

ef e a an e ea e into r rig r tor p , chill , th n b t until v ry

ea light . B t

1 e w e ff e ea g g hit until sti , th n b t cup cream until stiffan d beat into first mixture with

2 teaspoons vanilla an d th e e g g white . Free ze like

ee e a e an d e e Fr zing M thods I or II , p g 44 s rv in

an y way de sired .

l 9 1 l} E I C E E M O U SS S , P A R FA IT S A N D CR AM S

Rich Ice Cr eam

a e ou sse or ou sse IV av or M k M III M , fl ing Bo ar e s as desired . th imilar in consistenc y t o e a rich chu rne d ice c ream . T h y m ay b e frozen ree et o s or a e or by F zing M h d I II , p g 44 e sser s an d Sa a s T a Nee N o S rr D t l d h t d ti ing , a e p g 45.

— Waln u t Nou g at Ice Cr eam No. 57

Scald 1 cup milk with 1 teaspoon gelatine an d add slowly to 3 e g g y olks mixe d with cup sugar an d a

, Few grains salt . Return to double boiler an d stir con

l a f e st an t y until co ting is orm d on th e spoon . Strain

an d cool . Put cup sugar in frying p an an d stir until melte d an d

sli ghtly brown . Add

wa ea e e an d re cup lnut m ts , fin ly chopp d turn mixtu

e into a slightly buttered p an . Wh n cold put through

f e dd t o a e add ood chopp r , a cust rd , th n pint cream beaten stiff an d

2 ea a a . ee e ee e or t spoons v nill Fr z by Fr zing M thod I II ,

page 44.

Other nuts m ay b e use d in place of walnuts .

a e a r f ic e ea th e wa u se To m k ich ruit cr m omit lnuts ,

a w e an d add t o th e e sug r ithout m lting it mixtur ,

a e e e e an e e f e d t s or prun s cut in pi c s , or y d sir d r sh f f a e f a w on e or e o r . or c nn d ruit , llo ing cup , l ss uit

U se le ss sugar iffruit is very swe et .

l 92 l i " f - 0 0 * 0 0 fl6 0

ICE CREAM SAUCES

Why g o ou t to the soda fou n ' tain when you can have a choco» late or m ap le n u t su n dae at an ’ in stan t s n otice b y vi sitin g you r own refr ig er at or ICE CR EAM SA U CES

r o e esser s are e ser e F z n d t oft n v d with a sau ce . A- s imple mou sse or ice c r eam m ay b e serv e d with a differen t sau ce each day for th e sake

of v ariety .

T Chocolat e Sau ce No. 60

Melt in saucepan over hot water

1 u a e wee e e a e add sq r uns t n d chocol t , 1 tablespoon butter an d very slowly

wa e . to add cup boiling t r Bring boiling point , 1 cup sugar an d

2 a e s . e of t bl spoon corn syrup Boil 5 minut s , or until

e e e w e e e e d sir d consist ncy , hich is b st d t rmin d by

n te sting on ice cream . Cool a d add teaspoon vanilla an d a

e e or w Few grains salt . S rv hot cold ith

a a or e ice ea e arfa or u se for V nill oth r cr m , mouss or p it ,

milk shakes .

te — 1 Mocha Chocola Sau ce No. 6

U se

cup strong coffe e in place of water in Chocolate

— 6 0 . Sauce No .

— Bu tter scotch Sau ce No. 62

Put in top of double boiler cup dark corn syrup cup white sugar cup heavy cream an d

1 % tablespoons butter . Cook 4 5 minutes ove r h ot

wa e a a . t r , stirring occ sion lly

{l 95 l I C E CR E A M S A U C E S

t — Mar shm allow Min Sau ce No. 63 Put M cup sugar an d wa e a e a an 5 M cup t r in s uc p n d boil minute s . Add Let a 2 8 marshmallows cut in pieces . st nd minutes away from th e fire an d pour slowly over

1 w a e ff the e e e ea . a r g g hit b t n sti , continuing b ting Fl vo with 1 drop oil of peppermint or with

e M teaspoon peppermin t extract . S rve with

— Chocolate Mousse No. 40 .

— 6 Pin eapple Min t Sau ce No. 4 Put

1 cup crushed pineapple in sauce-p an with 1 cup sugar an d add

Green color to make a brilliant green . Add

r 1 Mcup water an d simme 0 minutes . Cool ;

6 drops oil of peppermint an d chill .

a a e Ic Serve on V nill Mouss or e Cream .

— Melb a Sau ce No. 65

Force 1 cup canne d or fresh raspberries through a sieve fin e

enough t o hold back the see ds . Add

‘ ar an d 6 e or e M cup sug cook minut s , long nough to e r 2 1 make a h avy sy up ( 6 de grees F .) Serve cold .

e e a a a Ice ea This is sp ci lly good on V nill Cr m NO . I 56 or a Chocolate ce Cream . For Peach M elba place half a canne d peach on ice cream or an y Vanilla Mousse an d cover with

Melb a Sauce .

l 96 ll ‘ TW ENTY/ SEVEN FLAVORS FOR FROZ EN DES SERTS

The following flavors an d additions m ay b e used with

a Ice — V a ea . 6 nill Cr m No 5 ,

a a e — V nill Mouss II No . 39 ,

a i — n a M e No. 2 V ll ouss III 4 ,

a a e IV — V nill Mouss No . 4 5,

Ice ea w E a a e — a e Cr m ith v por t d Milk p g 9 3 . All e xcept th e first e ight m ay b e used with

— a a e I . 6 V nill Mouss No 3 ,

fa — 1 e a No. Ang l P r it 5 ,

e w a fa — a e Y llo P r it p g 9 0 . Other flavor m ay b e omitte d although vanilla is def

r a a e I a n e in . f a a e e o e si bl most c s s v nill fl vor is d sir d , teaspoon vani lla t o each cup of liquid is a good rule to f w r ollo in most frozen mixtu es .

For

Bu tter scotch - Heat with the mi lk M cup brown sugar an d 2 table spoons butter stirred over t h e fire an d

e on e e e ar . boil d minut . Omit oth r sug

Car am el— Heat with th e milk M cup sugar an d M wa e e t o a w t b . O h e cup t r , boil d light ro n syrup mit M ar a e f r th e sug c ll d o in recipe .

Chocolate— Heat with th e milk 1 Msquare s unsweet' e e a e an d a or a e n d chocol t M cup sug r , M cup Chocol t — of a f ic ea Sauce No . 59 . Omit M cup sug r rom e cr m f a ormul .

Cin n am on — Heat with th e milk a 2finch piece stick n a cinnamon an d add a few drops oil ofcin mon .

l 9 7 l T W E NT Y / SE V E N F L A V O RS

Cocoa — Heat with th e mi lk M cup cocoa mi xe d with h t e sugar .

Cocoan u t — Heat with th e milk M t o 1 cup shredde d

cocoanut .

Coffee— Heat with th e milk 4 tablesp oons ground coffee an d strain through chee secloth before adding anything

else .

Maple — ~ Heat with th e milk M cup maple syrup or M an cup maple sugar d omit white sugar an d corn syrup .

Alm on d— Add M teaspoon almond e xtract or M cup

blanche d toaste d almonds .

Bi s qu e— Add M cup choppe d nuts an d Mcup m ac /

aroon crumbs .

Fr oz en Pu ddin g — Add M cup choppe d candied fruit e w an d flavor t o tast ith rum e xtract .

Gin g er — Add M cup pre se rve d ginge r chopped fin e

an d 2 table spoons ginge r syrup .

— wee e on e U se e t o a . H y hon y s t n , omitting sug r

Lem on — Add grate d rind } 4 lemon an d 1 table spoon

l emon juice .

— a a Macar oon Add 4 dry m c roons rolle d fin e .

Marm alade— Add M cup marmalade an d 1 table spoon a an d l emon juice an d omit sug r corn syrup .

— 1 a a w Mar shm allow Add cup m rshm llo s cut in pie ce s .

Mer in g u e— Add 2 e g g white s beaten stiff with 1 table

spoon powdere d sugar .

l 9 8 l T W E NT Y ’ S E V E N F L A V O R S

Min t — Add 3 to 4 drops oil of peppermint an d g reen

coloring .

u t — cu fi e e filb ert s e a or N Add M p n ly chopp d , p c ns w f e w a fe o th e . walnuts . Sprin kl ith nuts

Oran g e— Add M teaspoon orange extract ; or grated r a e an d e or e of two ra e ind M or ng s ctions juic o ng s . Pean u t Br ittle— Add M cup peanut b rittle forced

th rough food choppe r an d omit sugar .

n ea l — i A Pi pp e Add M t o 1 cup crushed p neapple . n a a equ l mount of milk should b e omitted .

istach o— ea n a i a ea a P i Add M t spoo v n ll , M t spoon lmond d extract an green coloring .

r al n e— u a a a e e xe w P i Add M cup s g r , c r m liz d , mi d ith e ea an d a fe w ra n a M cup chopp d nut m ts g i s s lt,

e e an d b b e r a ra er . O cool d , pound d ru d th ough st in mit

a other sug r .

Raisin — e ra i s Add Mcup chopp d is n .

Raspb erry — Add 1 teaspoon raspb erry e xtract an d pink o 1 e an d wee e e ra e e c loring or cup crush d s t n d spb rri s .

Str awb er r y m Add 1 cup crushe d strawb errie s mixed e with M cup sugar an d 1 eg g white b eat n stiff.

a e t o ou sses so e ofth e u s or When dd d m , m n t other ing redients can b e sprinkled or arrang ed r s on t op as a g a ni h .

i g g i — - - fl Q o fi r o o ix o o fi o o fi o a

PINEAPPLE SMASH

This is a coolin g an d refr eshin g b ever a e to serve at an t g y im e . The fam ily an d g u est will ap / preciate this var iation fr om the u su a l g in g er ale or fr u it ade

ATT R A CT IV E ME T H O D S O F S E RV I N G

S m ashes

Fr ozen fru it j u ic e adde d t o a fru itade with le or w t ou er a is ca e a sm as . i h t ging , ll d h

— Pin eapple Sm ash No. 69

Boil toge the r for 3 minute s 2 cups wate r an d

1 cup sugar . Add 1 pint c an grate d pineapple an d

1 Juice of 3 lemons . To cup of mixture add M cup ic e water an d t urn into refrige rator p an an d e a e ef e a f e a a l v in r rig r tor until roz n , stirring occ sion lly Put the remainder in refrigerator but not in chilling

T o e e unit . s rv put

2 ic e cube s in tall glass . Strain th e syrup an d put

M cup on th e ic e cube s . Almost fill glass with Gin ge r ale an d add a

f of ea e e e a of Spoon ul pin ppl sh rb t , sprig Mint an d a

Maraschino cherry .

— Pin eapple Fr appé No. 70

If all th e above mixture is froze n it c an b e se rve d as

Pineapple Frappé .

— Or an g e Sm ash No. 7 1 Put

2 ic e e a e a a . a w cub s , p g 53, in t ll gl ss Almost fill gl ss ith Chille d orangeade an d add a spoonful of

— 2 Orange Frappé No . 6 .

{ 102 11 A TT RACT IV E M E T H O D S O F“ S E RV I N G

Floats

A float is an ice d bev erag e wit h or withou t

so a wa er serv e w a sc oo of ice c rea . d t , d ith p m Mou sse or parfait can b e u sed in place of ic e

cream .

Ch ocolat e Float or Milk Shake— No 72

— 6 0 a a . 3 tab lespoon s Chocolate Sauce No . in t ll gl ss Fill glas s with

a or a e an d t o w Rich cold milk . Be t sh k thoroughly p ith Froze n Whipped Cream— No 34 or

— a e O. Se e e a e w Chocol te Mouss N 40 . rv imm di t ly ith or without

Whippe d Cream .

C ofiee Float or Milk Shake— No 7 3 Put 4 tablespoons cold coffee in tall glass with

a w 2 teaspoon s sugar . Fill gl ss ith

o an d t o w Cold milk , mix th roughly p ith

— Froze n Whippe d Cream No . 34 .

— Maple Float No. 74

2 tablespoons maple syrup in th e bottom of a tall glass an d nearly fill glass with

a e o add a of Cold rich milk. Sh k thor ughly , scoop Mousse I or

— d . a a Ice ea No. 6 an e e at e V nill Cr m 5 , s rv onc

1103 1} o 4fi

COU PES

Raisin s , m araschin o cherries

an d shr edded b lan ched alm on ds can b e e on han kpt d. C om b in ed with a heavy su g ar syr u p they m a ke a deliciou s sau ce for a cou pe

A TTRA C TIV E M E T H O D S O F S E R V I N G

Sun daes

An ice crea ou sse or arfa serv y m , m p it ed in a g lass with a sau ce an d sprinkled with nu ts b ec e a a om s su nd e .

B t — u terscotch Sundae No. 77 Serve f — e a ai . a w Butt rscotch P r t No 54, in gl ss ith

— 2 w e a e No. 6 an d ke Butt rscotch S uc , sprin l ith e Chopp d nuts .

i m on d u da — o 8 F g Al S n e N . 7

Fill glasses two/ thirds full of

a — 2 er w V nilla Mousse No . 4 ; Cov ith

a e f e fi s e e or ru b e u h a C nn d r sh g , cut in pi c s b d thro g e e w e r an d ri e w h si v , ith th i syrup sp nkl it

a e a re e . S lt d lmonds , sh dd d

— i Fru it Nu t Su n dae No. 79

Wa e an d e es sh , ston cut in pi c M cup dates ; cut in pieces M cup maraschino cherries ; mix an d add M cup maraschinosyrup M cup preserved fig s cut in pieces and w e are e er e C r Syrup in hich th y pr s v d . hill tho oughly an d just before serving add b a e a a e an d b r w e th e M cup l nch d lmonds , h lv d o n d in e ov n . Serve on

Van a e or ice ea a e t o 2. ill mouss cr m , p g s 79 9 n a ae This is a especi lly delicious sund .

{ i os fl ATT RAC T IV E M E T H O D S O F SE RV I N G

I ce C r eam S an dwich es or Shor tcakes

An ice cr eam san dwic h or Shor t cake is made with a s lic e of an y frozen de ssert bet ween i e e t two s lic e s of cake . It s u su ally s rv d wi h t c n e s r e o t c e . n a sau Nu s a b p i kl d n op .

a 8 Raspb er ry Ice Cr eam San dwich No. 0

Make Raspbe rry Mousse (u se raspberries in place of peaches

— z in ea e NO . 1 f ee s a re P ch Mouss 4 , r zing it in m ll

r r r 1 frig e ato p an in a laye inch thick) . Cut

a e an w Angel c k or y light hite cake in slices . Cut mousse in slice s th e same size an d place between

slice s of cake . Serve with

— Melba Sauce NO . 6 5.

r ev ls or r Ec u 1 Vassa D i Lu xu o lair No. 8

Se rv e

— w a e e o. 0 e ee e of Chocol t Mouss N 4 , b t n slic s

Chocolate cake or u se a large eclair . Cove r with

- Ma a w a e . 6 an d w rshm llo Mint S uc NO 3, ith

— a e a e NO . 6 0 an d e w Chocol t S uc , sprinkl ith

Choppe d nuts .

Ice r eam San dw — 2 Pin eapple C ich No. 8

Serve

a a e a e 80 t o V nill Mouss I , II , III , or IV , p g s twee n slice s of

e w Ye llow cake . Cov r ith

Crushe d pineapple .

ll 107 ll ATT RACT IV E M E T H O D S O F S E RV I N G

Baked Alaska

T his is a v ery popu lar de sser t which is c on /

e t e se if sidered difficu lt t o make . Y t wi h th d rec io s an d a e era E ec r c Refr era or t n G n l l t i ig t , a o e s b e a e t o a e ny n hou ld bl m k it .

— Baked Alas ka No. 83

Make twice t he recipe for

— e . 2 the a an d a e Mouss III No 4 , but omit sug r in its pl c

add

1 cup Peanut Brittle force d through a food choppe r or

e a e ef a crushe d . Fre ze in l rg r riger tor p an until ve ry

a firm . B ke Sponge cake in a shallow p an an d cut in a sheet 7 inche s 1 1 ff by inches . Make a sti

— 8 a e . w M ringu e No 4. Cover small board ith a pape r

a r e a e an d la th e e a e th e doily t ifl l rg r , y spong c k on

. e e e e a e er doily R mov mouss to spong c k , cov quickly

an d e e w th e e e ea i compl t ly ith m ringu , spr d ng it

or ea e a w smoothly l ving it rough , or d cor ting ith

b a n d e a r a e as ea e . a e p st y g ros tub , you pl s Pl c in broiling oven or in a very hot oven an d brown w w . a e a t o e . e e quickly It ill t k bout minut s R mov ,

an d all f a t o e a e an d doily , rom bo rd s rving pl tt r

serve immediate ly .

— 8 Mer in g u e No. 4

Beat 6 e gg whites until stiff an d add gradually M cup powde red sugar an d 1 teaspoon vanilla.

{1108 1}

3k0 O fié o c ifi- o o i fi- o o fiQ O O - o o ”(

ICED CHOCOLATE An app ealing n ou r ishin g lu n ch for t he children or an in valid is ice cold cocoa or m ilkflavored w th chocola e s ru to ed i t y p , pp with whipped cr eam or b eaten egg white FR OZ EN DELICACIES TO TEM PT THE INVALID

In cases of sic kness cold thing s are often more e l w lcome than other kinds of food . A most an y liqu id can b e par tially frozen in th e Gen /

eral Elec tric Refrig erator before being serv ed . One/ third cu p beefju ice will freeze t o a mu sh

e wo/ r s c u of ou o can in 5 minu t s . T thi d p b ill n b e er in On e c u fru u ce s v ed 1 0 minu tes . p it j i re e er qu ir s Mhou r or long .

— 8 Fr apped Gin g er Ale No. 7

Pour 1 small bottle ginger ale in small p an of refrigerar

tor an d f a put in reezing ch mbe r . It should be gin to

1 freeze in 5minutes . Stir to mix the frozen an d liquid b . a portions thoroughly It should e re dy in 40 minutes .

— Fr apped Bou illon No. 88 Dissolve 1 bou illon cube in

1 cup boiling wate r . When cool freeze like Free zing

e a e . M thod II , p g 44

— Fr apped Clam Ju ice No. 89 Wash an d scrub

a e a an d add 1 2 clams . Put in s uc p n

wa r an d 2 tabl espoons cold te cook until shells open .

f re e e e a e all the . R mov cl ms rom sh lls , s rving liquid

Strain th e liquid through a double thickness ofchee se /

ref e ra r an a e cloth into rig to p , pl c in chilling unit , stir

e very 1 5 minute s an d se rve as soon as frozen .

{ 111 1 D E L ICA CI E S T O T E M PT T H E I N VA L I D

— Fr apped Eg g Nag No. 9 0

Beat

ea 1 e g g white until stiff. Then b t 1 e add g g yolk until light , 1 teaspoon sugar Few grains salt Few gratings nutmeg an d

l n d ef a M cup mi k . Add e g g white a turn into r riger tor e i f ee e 2 e an d pan . This should b g n to r z in 5 minut s

f e . should b e ready in 50 minute s . Stir requ ntly

— Fr apped G r ap e Ju ice No. 9 1 Mix M cup grape juice with M cup water an d add a an of ef e a an d Sugar t o taste . Pour into sm ll p r rig r tor

put in chilling unit . Stir occasionally until partially

frozen . Add

1 e w e ea e ff we an d f ee e w g g hit b t n sti , mix ll , r z ithout w l stirr ing until mixture i l hold its shape .

Other fresh fruit juices m ay b e used in this way . Eg g white m ay b e broken with a fork an d mixture

strained .

— 2 Fr apped Sher r y Milk No. 9 Mix 1 cup top milk or light cream with

2 table spoons lactose . Add

ea er e l a an of e f e a r M t spoon Sh ry J l , put in sm ll p r rig r to

d . ee e ir a a an put in chilling unit Fr z , st ring occ sion lly

e until mixture is halffrozen . S rve

M punch glass t o fever patient every t wo hours .

{1112 1}

CH I LLED DESSERTS A N D PAST R I ES

Jellied Desser ts

T h e c ong ealin g of g e latine desser t s can b e g reat ly has ten ed if th e mold is placed in th e c hilling u n it of th e r efrig erator u n til j elly is

If eft t oo on m a ree e . firm . l l g it y f z

— Or an g e j elly Molded in Lay er s wit h Fr u it No. 9 6

Soak 1 Mtable spoons granulate d ge latine 5 minutes in

wa e e M cup cold t r , dissolv in 1 i w a e a an d add cup boil ng t r , str in to M cup sugar with 1 cup orange knee an d

a a 2 table spoons lemon juice . Put thin l yer in a fancy

an d a e ef e a . e e a e mold , pl c in r rig r tor Wh n firm d cor t with a few piece s from

1 a a a e an d fa a e b n n slic d cut in ncy sh p s ,

1 aw e e e an d fa a e cup str b rri s slic d cut in ncy sh p s , 4 marshmallowscut in strips an d

a a e an d a e . e e Pist chio nuts , bl nch d h lv d Put mor j lly ov er th e decorations an d le t stand in refrige rator \ of th e an d until firm . Beat M e j lly until very light a e e w a ef put in th e mold . Cut in sm ll pi c s h t is l t

t o e a afte r having shaped decorations . Add r m ining

e an d e t he e . ou t j lly put g ntly on spong Chill , turn on large glass serving dish an d garnish with Large strawbe rrie s an d

Wh ipped cream. CH I L L E D D E SS E RT S A N D P A ST RI E S

C old Desser ts

All c old de sser ts are improv ed if ke pt in th e e era E ec r c Refr erat or u ser e G n l l t i ig ntil v d .

e w t r — Rice an d Pin apple i h C eam No. 9 7 Scald

1 add cup milk , M cup rice an d cook over hot water 50 minute s or

a e e . until te nder . Rub through si v Add 2 tablespoons sugar M teaspoon salt an d

1 r e ea e an d ef e a . cup c ush d pin ppl , chill in r rig r tor Just before serving fold in

i ea b ea e ff e arfa a e M p nt cr m t n sti , pil lightly in p it gl ss s an d garnish with a Pre se rve d cumquat or a

Candied Cherry .

Chocolate Ice Box Pu ddin g — No 9 8 Put 2 ounces sweet chocolate 2 tablespoons pow de red sugar an d

2 e o wa r of r tabl spo ns te in top double boile . When a e e e an d e add chocol t is m lt d mixtur is smooth ,

e b ea e an d f 4 g g yolks slightly t n , stir, cool old in l 4 e g g white s beaten stiff. Sp it a fi e if e a e a a er e L dy ng rs , doubl , pl c l y in brick mold lin d w e a er e w o a e e ith oil d p p , cov r ith ch col t mixtur , put a er a e of t he a e an d a e in noth l y r l dy fing rs , chocol t ,

an d continue until mixture is used . Let stand 24

ref era . hours in rig tor , but not in chilling unit r ou t a e an d e ra e w Tu n on pl tt r , d co t ith

Whippe d cream .

{ 115 1 CH I L L E D D E SSE RT S A N D P A ST RI E S

Pastry

Plain pas tr y is ofte n made more flaky b y e e e t n t chillin g in t h r frig ra or u il stiff.

Pu ff pas te mu s t b e c hilled while be in g m ade t o keep bu tt er firm before shaping so i t can b e c u t sm oothly an d befor e bakin g t o make it on a u n e t h e c rise . Chill it tray d r hilling u nit or in on e ic e tray on t op of a tray of cu es t h e c u or a r n b in hilling nit , in d ippi g p an with cru she d ice c u be s in a p an u n der f neat h an d mor e ice cu be s in a p an that fit s in side th e p an con t aining th e pastry

— PuffPast e No. 9 9

Wash

1 e ice wa e wa e alt erf cup butt r in t r or cold running t r , n ately squee zing it an d dropping it into th e wate r

e r wa an d f f P t ee e . a until butt is xy r rom butt r milk ,

a e a e e e e e 1 a e e sh p in circul r pi c , r s rv t bl spoon butt r an d put rem ain der in p an unde r chilling unit of th e f re rigerator .

Work th e 1 table spoon butte r into

1 I ea t o a w 2 cups br d flour , mix dough ith

M cu ice wa e a ife e e , , p \ t r using kn r mov to cloth or

a ea e e r an d le t a min bo rd , kn d 5 minut s , cov st nd 5

e . Pat an d kee e ut s roll M inch thick , ping corn rs

a e . a e e e e of on e e of a squ r Pl c butt r in c nt r sid p stry ,

f e e e e e e e e old oth r sid ov r butt r , pr ssing dg s clos ly

e e . on e e n d er e er en d e tog th r Fold ov butt r , oth und r

e e e e e e . wa butt r pr ssing dg s tog th r Turn M y round ,

{ 116 1

CH I L L E D D E SS E RT S AN D P A ST RI E S

— 1 French Pastr ies No. 02

Shape

ff a e w a fa e as e e Pu P st ith sm ll ncy cutt rs cr sc nts , strips

f an d fluted circles . Chill on baking sheet in re frig

— erat or a e as e e ff a e . . , b k sugg st d in Pu P st No 9 9

an d w Cool , split fill ith Marmalade or Jam or

Cream filling . Frost th e tops with f ’ f f e e o a an d a . Con ction r s rosting , v rious colors fl vors Decorate if de sire d with

e Chopp d nuts , Candied fruits in small pieces or Tiny candie s or Whippe d cream

D oug hn u ts — No 1 03

Beat slightly 1 e g g an d

1 e a w g g yolk , dding slo ly

a e add M cup sug r , th n M cup rich milk 2 ea e ed e an d t spoons m lt butt r ,

ea e e a . f e e f e M t spoon l mon xtr ct Si t tog th r , our tim s ea o a M t spo n s lt , 1 2 4 cups bread flour 3 teaspoons baking powder an d

f e e . re M teaspoon nutme g . Combin mixtur s Chill in

fri erat or e . e ea g ov r night Toss on flour d cloth , kn d

a e fr ee fat ea e t o e ree slightly , sh p , y in d p h t d 375 d g s

an d a a e . F . dr in on p p r

{ 118 1} C H I L L E D D E S SE RT S A N D P A ST R I E S

C ookies

os ro e c oo es are rov e e ore M t ll d ki imp d , b ing m cr s an d e ca e if ou is c e th e i p d li t , d g h hill d in ef re ro refrig erator b o lling . It m ay b e left cov ered for days an d th e cookies shape d an d t e bake d a few a a tim as wanted . They c an b e rolle d thin withou t s ticking an d withou t

th e addition of mor e flou r .

Most cookie mixtu re s ifp ac ked solidly in a bread p an an d chilled ov er nig ht in th e re f frig erat or can b e slic ed thin an d p u t on oiled tin pans in less time than is r equ ired t o roll e an d cu t th m .

— 1 B u tter scotch Ice Box Cookies No. 04 Work

e or a a e ea add M cup butt r m rg rin until cr my , 1 cup brown sugar an d when well blende d add

we n 1 e ea e . a add g g , slightly b t n Mix ll d

f er M teaspoon vanilla. Si t togeth 2 cups flour M teaspoon cream of tartar an d a an d add to M teaspoon sod first mixture . Mix well an d add

Mcup nut meats broken in piece s . Pack into a small

n an d ea e the r ef e a r bread p a l v in rig r to ove r night .

e wa e e an d a e 8 / Wh n nt d , cut in thin slic s b k min

utes in a h ot oven or at 400 de grees F . White sugar O r f m ay re pla ce th e b rown sugar . the lavors m ay b e

m a e use d in place of vanilla. Nuts y b omitted or re

placed b y cocoanut or raisins .

{ 119 1} THE GENER AL ELECTR IC R EFR IGER ATOR

Th e General Elec tric Refrig erator is bu ilt w a a u a ou of s ora e s ace a ith m xim m m nt t g p , s ec a ac e for a v er c o ace for p i l pl milk , y ld pl ea an d su ffic e r oo for th e m a o er m t , i nt m ny th s e e e thing that shou ld b k pt in a r frig erator .

Ev en th e smaller mode ls th e fiv e an d sev en

‘ c u b ic / foot s e s av e a s e f area of n e an d iz , h h l in e e s u are fee t res e e tw lv q p c tiv ly .

It s chilling u nit can make ice for fifty / six asses of wa er or ce t ea or a e t wo g l t i d , m k u ar s or ore of fro e esser e ou for q t m z n d t , n g h If n o a s eig ht t o sixteen people . a additi n l u pply of ic e is ee e th e c u es m a b e a e ou t n d d , b y t k n of t h e pans an d plac e d in th e g lass tray u nder h e a n e th e c hilling u nit . T p ns ca th n b e re

filled an d frozen .

It h as a pu re . white finish ou tside an d inside which is as easily washe d an d wiped as a china

h as n o c rac s or cor ers . T ere is plate . It k n h a c u rv e w ere th e s es an d o o ee so h id b tt m m t , that there is n o p ossible place for anything t o lodg e .

Th e s e v es are of s ro w re an d eas h l t ng i , light y ra v e t to handle . A g lass t y is pro id d o catch th e r fro th e c u a ou s d ip m hilling nit , lth g h thi

{ 120 1

T H E G E N E RA L E L E CT RIC R E FRI G E RAT O R

alves of p eeled fru its after seven days ’ i r r in an ordin ar y ice cooled refr g e ato . D ecom position had pr oceeded so far as o a oo to m ake t he fr u its u nfit f r hum n f d .

Halves of the sam e peeled fru its after seven days in a Gen er al Electr ic Refr ig ’ ‘ T er e ar e o s i n s o ecom osi' er ator . h n g f d p

tion b either b acter ia m o s or east s . y , ld y

{ 122 1 An I n ter estin g Pr oof of F ood Pr eser vation

13 scientific laboratory h as contributed much to

art of e e an d a a e e b tt r living , p rticul rly int r sting are th e comparative tests of food pre se rvation in an or din ar ice / coole d ef e a an d a e e a E e y r rig r tor , in G n r l l ctric

Refrige rator .

e th e Ekr oth a a e . at New a con In L bor tori s , Inc , York , elusive te st (see results on th e opposite page ) was c on »

- ducte d ove r a seven day pe riod .

a e a a a a a ea an d an a e all e an d An or ng , b n n , p ch ppl , rip

o we e ee e an d a e . On e in go d condition , r p l d cut in h lv s set of a e was a e an ice / c ooled ef e a h lv s pl c d in r rig r tor , th e othe r se t in a Ge ne ral Electric Refrige rator .

The y were left in th e refrige rators for seve n days an d temperature readings were take n in both refrigerators

at e a e a . th e we e e e ea r gul r int rv ls Also , doors r op n d ch half/ hour to approximate conditions of ordinary house / hold u se .

all e th e e e a e the e e a During this tim , t mp r tur in G n r l

E e ef e a e e we a e e ee l ctric R rig r tor n v r nt bov 45 d gr s ,

a e e an d e e e w 1 e ee . t h e ice F hr nh it , n v r b lo 4 d gr s In

e we e th e e e at e we as cool d box , ho v r t mp r ur nt high w as 6 8 e ee an d e e we e e ee . d gr s , n v r nt b lo 59 d gr s

Th e a th e e a e a e at th e photogr phs on opposit p g , t k n e a of th e e e / a e w h ow w e xpir tion s v n d y p riod , sho ll th e fruits we re pre se rve d in a Gene ral Electric Refrig f erat or with its scientifically corre ct temperature that always re mains below t h e dange r line 50 de gree s !

{ 123 1} I N D E X

" x ‘ ’ ‘ ’ 3 l ' ‘ ‘ . : . I ?/ I I 0 f 0 r l 0 P ! O 1 8 l l 0 0 l l I l 1I I x : s e I . l 1 z i n 9 i x 5l t i r f l i g 1 is A

Recip es an d Men us for Electr ic Refrigerator

e a e ef e a a an Ad qu t R rig r tor , Wh t is

f e o e e for A t rno n Bridg , M nus Afte r / Th eat er Lunche s a a a e Al sk , B k d Almond Flavor

ae Sund , Fig Ange l Parfait " Apricot Cream 75

e Aspic J lly , Q uick Salad in 59 Stuffed Tomatoe s in r 6 1 Attractive Me thods of Se rving Froze n De sse rts 1 0 1 Bake d Alaska r 1 08

a a e e 1 Birthd y C k , Froz n 5 Biscuit Tortoni 8 1 Bisque r r 7 9 8 Blackbe rry Ic e Blocks with Lemonade r 54 Ice Blocks , 53

e a an d e r Bomb , Tom to Chick n

a e I I I Bouillon , Fr pp d Brown Bread Mousse 8 1 Butte rscotch Flavor 9 7 Icebox Cookie s Parfait r Sauce Sundae

a e e a C k s , Froz n Birthd y

a e e C nn d Fruit , Froz n Carame l Flavor

{ 124 1}

Cold Desserts Cold Soups an d Aspic j elly Colore d Ice Blocks Concerning Refrige rators

e of ef e a a e e of Cont nts R rig r tor , Arr ng m nt Cookie s Butterscotch Icebox Corn Syrup in Water Ices an d Ice Cream Coupe s Chocolate Mint Strawbe rry

ea Cr m , Apricot Colore d or Frozen Whipped Chocolate Float with Coffee Float with To Whip

ea Cr ms , Fruit

e e Crush d Fruit , Froz n

e Ice r r Cub s ,

a e a e e ee e Cups , P p r Ch rlott Russ , To Fr z in Decorated Frozen De sse rts r r Ice Blocks r r

e How t o e e f Pan Mouss , R mov rom

e a e How D cor t , to

e a e r D cor tions , Oth r

ef th e r D rost Chilling Unit, To

e a e t o e th e a e D lic ci s T mpt Inv lid , Froz n

e er e e e r D ss t , An In xp nsiv

e e an d a t e e D ss rts P s ri s , Chill d Cold r r

e e an d a a a ee D ss rts S l ds Th t N d No Stirring , FreeZe

Attractive Me thodsof Serving Frozen Diabetic r r r 1 e e a e Froz n , D cor t d

a e Individu l , Froz n

a e Individu l , Not Stirr d

{ 126 1} I) essert s

a e e Individu l , To S rv Jellie d r f

To e e f ef e a Pan r R mov , rom R rig r tor Diabetic De sserts Directions for Cleaning

(3en e ral r r f 1

e M How t o a Doubl old , , in Individu l Molds In Baking Powde r Cans In Large Pan Doughnuts r

E a a a ev Lu xu ro cl ir , V ss r D ils or

E No a e g g g , Fr pp d

E a a e How U se v por t d Milk , to Coffee Ic e Cream with Ice Cream with Family Menus Fig Almond Sundae

a for e e e we / e e Fl vors Froz n D ss rts , T nty s v n Floats r r

a e ffee an d a e r Chocol t , Co M pl

a Are e Foods M ny , Improv d by Chilling Frapped Bouillon r r Chicken Broth Clam Juice Eg g Nos Ginger Ale Grape Juice Sherry Milk

a a e Fr ppés , Or ng Tomato Wate r Ice s an d

ee e a e TO Fr z , in L y rs , a er a e e T o In P p Ch rlott Russ Cups ,

T wo at a e e To Things S m Tim , Why Some Mixtures Ne ve r

l 127 l ee e e a e for r Fr zing , G n r l Dir ctions De sse rts an d Salads that Need No Stirring Ice Cream 1 r Mixture s That Must Be Stirred Sherbets an d Water Ice s r Methods of Method I Method II Method III French Pastry Froze n Canned Fruit Chee se Crushed Fruit r Delicacies t o Tempt th e Invalid e e a e e of e D ss rts , Attr ctiv M thods S rving

e e e a e D ss rts , D cor t d e e a D ss rts , Individu l

e e we / e e a for D ss rts , T nty s v n Fl vors

e e e an d r Fruits , Ic s , Sh rb ts Fruit Salads Lobster Salad Pineapple Salad Pudding r r

a a a e ffe w S l d , Tom to s Stu d ith Salads r Salads an d Fruit Cocktails r Strawberries What C an Be Whippe d Cream Colored

‘ When to Serve r Fru ice Mousse Loganberry Orange r Fruit Cocktails an d Frozen Salads Creams r r Frozen Canned

Ice Cream Cone s

r r Co n Sy up , in Me thods of Freezing

e a fa an d Mouss s , P r its Pie s Rich Vanilla 1

a w e a e S nd ich s , Shortc k s or Pineapple Raspbe rry Sauce s

a a e Sod , Chocol t Strawberry r r Twenty / seve n Flavors for Frozen Desserts Walnut Nougat With Evaporate d Milk

Ic e T o a e , M k Grape Juice

e a e Ic s , Corn Syrup in W t r She rb e ts an d Froze n Fruits

a e an d a r W t r , Fr ppés Individual De sse rts not Stirre d Frozen Desserts r How t o e Molds , Doubl Mold in

e e e e e r In xp nsiv D ss rt , An

f a e e for r In orm l Lunch ons , M nus a e e a e t o e th e Inv lid , Froz n D lic ci s T mpt Je llie d Chicken r Desserts Soup Stock r

e a e e a e w J lly , Or ng , Mold d in L y rs ith Fruit Quic k Aspic Salad in Aspic

a e Pan How e L rg , to Doubl Mold in a e ee e r L y rs , To Fr z in Left / ove rs C an b e Use d Attractively

{ 130 1 Lemon r Cream Sherbet r

e a e a e Ice w r L mon d , Bl ckb rry Blocks ith ob er a a a a ef an d L st Cockt ils or S l ds , Gr p ruit a a e r S l d , Froz n Loganberry Fruice Mousse

After / Th eat er Lunch , Lu xu ro E a Va a e cl ir , ss r D vils or Macaroon Flavor r Many Foods Are Improve d by Chilling Maple Flavor r r Float Parfait Marmalade Flavor Marquise r Marshmallow Flavor Mint Sauce Parfait

ea e How M sur , to Melon Cocktail

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ales Prom ot io D iv ision S n G . E . C o.

' Form No. SP 7 1 Prin t ed in U . S