Electric refrigerator menus and recipes.

Freezing Method I — A small amount of mixture will be partially frozen in about i hour. A larger amount will take a longer time. When the mixture is partially frozen remove it from refrigerator pan, put in large mixing bowl and beat vigorously with a rotary egg beater. Return to refrigerator pan, place again in chilling unit and leave. In 2 to 2 >2 hours the mixture may be beaten a second time, returned to the pan and left until ready to serve. Freezing Method II — When the mixture is partially frozen stir it toward the front to thoroughly mix the frozen and liquid portion. Return to refrigerator and continue to stir and mix every 1 5 or 20 minutes, or stir only twice during freezing if mixture is rich with cream. Scrape and beat each time until the mixture is perfectly smooth. It will take 2 to 8 hours to freeze, depending upon the amount. The results are about the same whether the mixture is beaten once or twice with a rotary egg beater during the freezing or stirred every 20 minutes with a spoon. But it requires less of the housekeeper's time to use the egg beater than to do the stirring. I44l METHODS OF FREEZING o -J Sherbets and Water Ices — Sherbets and water ices, even with plenty of beating, have not the same Hght consistency as when frozen by churning in a regular freezer, but they are very cooling and refreshing, es- pecially on a hot day. They are best if they are eaten as soon as they are frozen to the desired consistency. This takes from i^ to 2 hours for i pint of mixture. If left for more than 3 hours they are likely to become more hard and icy. Ice Cream — Frozen ice cream can be packed in the large pan of the General Electric Refrigerator and used as desired. Any ice cream mixture can be frozen in the General Electric Refrigerator, but it must be stirred or beaten while it is freezing. It will not be quite as smooth as if it were churned all the time that it was freezing. Rich mixtures, those containing much cream, can be left almost indefinitely after they are frozen. To Freeze Desserts and Salads That 7S[eed 7\[o Stirring Freezing Method III — Many mixtures can be frozen without stirring. Put mixture in the refrigerator pan and leave in the chilling unit 3, hours or until mixture is firm. A mousse or a parfait frozen in this way in the General Electric Refrigerator is most delicious. One hour makes i pint of mixture very cold and partially frozen. 1 45 METHODS OF FREEZING After 2 hours it has a mushy consistency. In 3 or 4 hours it should become hard enough to slice and hold its shape. It can be served the same as ice cream. Very fluffy mixtures may not freeze as solidly on top as on the bottom. In 4 hours it seems to be especially good and some' what ripened. A larger amount of mixture takes a longer time to freeze. It is usually practical to prepare a frozen mixture immediately after one meal and leave it in the refrig' erator until the next. One to i quarts of mixture may require 7 hours. We have filled the large pan with mousse on Saturday morning, have gone away from home and returned to serve it Sunday night. It can be pre- pared after breakfast and served for evening dinner or after lunch to serve in the evening.