Prestcold cold cookery

3. The exterior of the refrigerator should be cleaned with a damp cloth and dried at once. The durable and attractive finish, both inside and outside the Prestcold Refrigerator, will give satisfactory service if the above advice is acted upon. 4. It is inadvisable to put hot food into the refrigerator. Moisture from the food will condense on the cool walls and the heat from the food will cause excessive running of the machine. 5. Once the refrigerator is started it should be allowed to operate automatically. A thermostat control is incorporated which switches the motor on and off at the correct times and so effects the maximum possible economy in operation of the machine. There is nothing to be gained by switching off the machine at night or for a few days at a time. 6. The door should be kept tightly closed in order to prevent the entry of warm air from the outside. Do not open doors unnecessarily. 7. The only mechanical attention required by the refrigerator is the oiling of the motor once every three months with a good grade of medium machine oil. 8. The removal of ice cubes from the tray is facilitated by holding the tray upside down under running water from a tap. 9. The Prestcold Refrigerator will give satisfactory service indefinitely if used carefully and kept clean. 10. Donot put in liquids, i.e. milk or lemonade, unless covered. Il. Freezing of ice cream can be done only in the chilled compartment where the ice trays are kept. The ice trays themselves should be used for holding the mixture by simply removing the cube separators. After ice cream is frozen, place cold control pointer on Position Nos. 4 or 5 and leave the frozen cream in the cold chamber until ready to use. | Removing ice cubes from tray. ICE CREAM GENERAL SUGGESTIONS Do not whip cream too much when making ice cream, otherwise fatty taste will result. When making ice cream set cold control at 8. After about 1½ hours loosen edge of cream with knife and replace until set. According to consistency of mixture the time of freezing, etc., will vary. If ice particles form, then too much milk has been used and not enough foundation or possibly too much sugar. Keep ingredients cool. VANILLA ICE CREAM 2 cups cream Few grains of salt | cup milk 3 cup sugar 2 eggs % teaspoon vanilla 4 cup water 2 teaspoons gelatine Soak gelatine in two tablespoons of cold water. Boil water and sugar until a very thin syrup is formed. Add dissolved gelatine. Mix cream, milk and salt. Add the eggs and beat slightly. To this mixture add the thin syrup and vanilla. Chill and freeze. RICH VANILLA ICE CREAM 2 teaspoons gelatine | pint (2 cups) cream + cup cold water | cup sugar | pint (2 cups) scalded milk | tablespoon vanilla Few grains of salt Soak gelatine in cold water about five minutes and dissolve in scalded milk. Add sugar, and when sugar is dissolved, cool and add vanilla. Pour into tray of freezing compartment and freeze to mush. Remove from refrigerator, fold in cream, whipped until stiff, and return to tray, stirring once after the first hour. Serves 8. Serve with sauce if desired—chocolate, maple or fruit. ICE CREAM SANDWICH On each plate place a slice of sponge cake, cover with a layer of vanilla ice cream and then another slice of sponge cake. Pour over this hot butterscotch sauce and garnish with halves of nuts. Other ice cream flavours with an appropriate sauce may be used. FRENCH VANILLA ICE CREAM 2 cups cream 5 Cup water | teaspoon flour I cup milk 4 teaspoon salt Vanilla to flavour 2 eggs 2 cup sugar