General. VVhen using position No. 8 for fast freezing of ice, puddings or ice cream, it is customary, when they have been frozen solid, to push the pointer back to position 4 or 5, which will again permit the machine to operate automatically and maintain the frozen dainties in a solid condition. 4 PRESTCOLD CRISPATOR The Prestcold Crispator, supplied regularly with every De Luxe model and at a small extra cost with Standard models, offers a distinct advantage to users. The Prestcold Crispator forms a moist air compartment that crisps and refreshes vegetables and salad materials very quickly. The green foods in this compact compartment are kept fresh, fully flavoured and preserved until ready for use. In the preparation of salads the advantages of the Prestcold Crispator will be immediately seen. It is made of white porcelain china which can be kept immaculately clean. It offers no danger to health by the possible chipping of porcelain so common in pans of similar character. As the vegetable supplies may be replenished it is so easy to remove the Prestcold Crispator and wash and dry it like you would any other dish. 5 CARE OF VEGETABLES Both salad materials and perishable vegetables when brought from the market should be carefully sorted and washed before placing in the Prestcold Crispator. If they are wilted when purchased the original crispness and freshness will be restored. The following suggestions are made for a few of the more common vegetables; in fact these methods can be~adapted to almost any perishable vegetable. | LETTUCE should be trimmed, removing all coarse outer leaves that are damaged and undesirable for serving. Then wash the lettuce in cold water and place it in the Prestcold Crispator. ENDIVE should be trimmed in the same way as lettuce, removing any. coarse leaves. It should then be washed in cold water and placed in the Prestcold Crispator. WATERCRESS should be washed and well drained before ,placing in the Prestcold Crispator. ; PARSLEY should be washed and placed in the Prestcold Crispator. RADISHES should be washed, cleaned and prepared ready for serving beforé placing in the Prestcold Crispator. CELERY should be trimmed, washed and soaked for thirty minutes in slightly salted water before placing in the Prestcold Crispator. It is greatly improved if allowed to crisp in the Prestcold Crispator before serving. ARTICHOKES should be trimmed at the bottom with a knife, and a few of the outer leaves removed. They should then be placed in salt water upside down to soak for three-quarters of an hour before placing in the Prestcold Crispator, and rinsed in cold water to remove insects and all foreign matter. If artichokes have been cooked and not used, they can be kept in the Prestcold Crispator. OTHER VEGETABLES, such as tomatoes and cucumbers, should be washed and wiped with a dry cloth before placing in the Prestcold Crispator. Asparagus and brussels sprouts need not be washed, but placed in the Prestcold Crispator after all undesirable parts are removed. HOW TO ARRANGE FOODS IN THE ~ PRESTCOLD CABINET , Diagrams indicate the best average position for plac- ing of foods for single and double door refrigerators. Fish should be placed in a tightly covered vessel and placed directly be- low chilling unit. GENERAL HINTS for obtaining the best results from the PRESTCOLD Refrigerator |. The refrigerator should be kept in a well-ventilated room. Damp cellars and open porches should be avoided. 2. The interior of the refrigerator should be kept perfectly clean, and hot water and soap may be used for this purpose. The shelves and walls should be kept free from butter or grease which might become rancid, and everything spilled inside the refrigerator should be wiped up immediately. The shelves should be cleaned with hot water and afterwards thoroughly dried.

AI-modernized reading of the original text

General. When using position No. 8 for fast freezing of ice, puddings or ice cream, it is customary, when they have been frozen solid, to push the pointer back to position 4 or 5, which will again permit the machine to operate automatically and maintain the frozen dainties in a solid condition. PRESTCOLD CRISPATOR The Prestcold Crispator, supplied regularly with every De Luxe model and at a small extra cost with Standard models, offers a distinct advantage to users. The Prestcold Crispator forms a moist air compartment that crisps and refreshes vegetables and salad materials very quickly. The green foods in this compact compartment are kept fresh, fully flavoured and preserved until ready for use. In the preparation of salads the advantages of the Prestcold Crispator will be immediately seen. It is made of white porcelain china which can be kept immaculately clean. It offers no danger to health by the possible chipping of porcelain so common in pans of similar character. As the vegetable supplies may be replenished it is so easy to remove the Prestcold Crispator and wash and dry it like you would any other dish. CARE OF VEGETABLES Both salad materials and perishable vegetables when brought from the market should be carefully sorted and washed before placing in the Prestcold Crispator. If they are wilted when purchased the original crispness and freshness will be restored. The following suggestions are made for a few of the more common vegetables; in fact these methods can be adapted to almost any perishable vegetable. | LETTUCE should be trimmed, removing all coarse outer leaves that are damaged and undesirable for serving. Then wash the lettuce in cold water and place it in the Prestcold Crispator. ENDIVE should be trimmed in the same way as lettuce, removing any. coarse leaves. It should then be washed in cold water and placed in the Prestcold Crispator. WATERCRESS should be washed and well drained before ,placing in the Prestcold Crispator. ; PARSLEY should be washed and placed in the Prestcold Crispator. RADISHES should be washed, cleaned and prepared ready for serving before placing in the Prestcold Crispator. CELERY should be trimmed, washed and soaked for thirty minutes in slightly salted water before placing in the Prestcold Crispator. It is greatly improved if allowed to crisp in the Prestcold Crispator before serving. ARTICHOKES should be trimmed at the bottom with a knife, and a few of the outer leaves removed. They should then be placed in salt water upside down to soak for three-quarters of an hour before placing in the Prestcold Crispator, and rinsed in cold water to remove insects and all foreign matter. If artichokes have been cooked and not used, they can be kept in the Prestcold Crispator. OTHER VEGETABLES, such as tomatoes and cucumbers, should be washed and wiped with a dry cloth before placing in the Prestcold Crispator. Asparagus and brussels sprouts need not be washed, but placed in the Prestcold Crispator after all undesirable parts are removed. HOW TO ARRANGE FOODS IN THE ~ PRESTCOLD CABINET , Diagrams indicate the best average position for placing of foods for single and double door refrigerators. Fish should be placed in a tightly covered vessel and placed directly below chilling unit. GENERAL HINTS for obtaining the best results from the PRESTCOLD Refrigerator |. The refrigerator should be kept in a well-ventilated room. Damp cellars and open porches should be avoided. 2. The interior of the refrigerator should be kept perfectly clean, and hot water and soap may be used for this purpose. The shelves and walls should be kept free from butter or grease which might become rancid, and everything spilled inside the refrigerator should be wiped up immediately. The shelves should be cleaned with hot water and afterwards thoroughly dried.

Prestcold cold cookery