Electric refrigerator menus and recipes.

/^T)lanning three meals a day, three hun- jl dred and sixty-five days in the year, may be a most interesting game or may result in a deadly monotony of dishes. Nevertheless, people have to be fed and most families are happier if they have occasional guests. Nutrition authorities tell us that fresh fruit and vegetables and milk are daily necessities for well planned meals. To keep these prop- erly, requires refrigeration. Because of the part the refrigerator plays in the care of foodstuffs and the preparation of meals it is desirable to have it as near as pos- sible to the place where cooking is done and to the dining room as well. From the chilled fruit that is served for breakfast, the ice cubes that are frozen for 1 10] water, the milk given to the children, the firm butter squares or balls, the crisp salad and the cold or frozen dessert that completes the dinner, to the iced beverage that is so popular when taken just before retiring, the refrigerator plays an important part in mak- ing food appetizing and inviting. With a reliable refrigerator not only fresh food supplies but left-overs are kept from spoiling. With a little thought you will find that almost anything can go into a soup, hash, stew, salad or ice cream. Many of the dishes suggested in the menus may be made of small amounts of food stuff added to salad dressing, whipped cream or custard. We suggest that you study the recipes and especially the suggestions that follow many of the recipes until you acquire the dare to make other combinations than those sug- gested. Salads and desserts not listed in any cook book can easily and quickly be put to- gether, and never twice alike. If chilled or frozen they will be greeted by a delighted family. All the alluring drug store favorites can be prepared from pure materials and served at meal time, as they should be. 111! ^1^ f'/ifcn^ FAMILY MENUS In planning menus for the family it is a great help to know approximately how much perishable foodstuff is required for each person. The amounts allowed for one person for one day should be about as follows: Milk — for children, i quart; for adults, i pint Vegetables — two beside potatoes, including one raw or leafy vegetable or canned tomatoes. Fruit — two servings. Eggs, meat, fish, cheese or other protein food, two servings. Butter and other fats and oils, about 2 ounces. Whole grains, as bread and cereal, two servings. Other fuel foods, starch and sugar, in amounts to meet body needs and satisfy the appetite. 1121 FAMILY MENUS Breakfast Prunes Baked with Orange Juice and Chilled Cracked Wheat and Thin Cream Scrambled Eggs Toast Doughnuts Coffee, Cocoa or Milk Luncheon Cream of Tomato Soup Croutons Frozen Pineapple Salad Hot Baking Powder Biscuits Tea with Ice Blocks Dinner Hot Bouillon in Cups Cold Roast Beef Delmonico Potatoes Mashed Squash Chilled Lettuce with Russian Dressing Apple Pie and Frozen Whipped Cream Coffee Breakfast Canteloupe with Crushed Ice Rye Mush Thin Cream Griddle Cakes with Syrup Coffee, Cocoa or Milk Luncheon Cream of Squash Soup Scrambled Eggs with Bacon Graham Muffins Chilled Salad Greens French Dressing Ice Cream Pies •J 1 13! FAMILY MENUS Dinner Chicken Bouillon Hamburg Steak Mashed Potato with Paprika Creamed Cabbage Frozen Fruit Salad with Whipped Cream Coffee Breakfast Partially Frozen Grape Juice