Electric refrigerator menus and recipes.

Use the half-size pans selecting the shallow or deep half pans according to the amount of mixture to be frozen. You may make one mixture, divide in two por- tions, flavor and color each portion differently and freeze in two separate pans. Or make a mousse in one pan and a salad or sherbet for the other pan. Or freeze a half pan of ice blocks and a half pan of ice cream or mousse at the same time. The half-pans are convenient when freezing two kinds of cream for fancy or double-molded desserts. Allow time for creams to become firmly frozen, fill molds as desired and return to chilling unit until time for serving. How to Double Mold in Individual Molds — Mix- tures freeze more quickly around the edges. When par- tially frozen, remove 2 or 3, teaspoons of the mixture from the center and fill with mousse or parfait of an entirely different color and flavor, or with crushed fruit. Return to refrigerator until frozen to center. Decorated Frozen Desserts — The attractive designs that can be made on top of mousses or parfaits, with colored whipped cream forced through pastry tubes, are limited only by the artistic abiHty of the cook. Even with no special ability, lovely company desserts can be made. How to Decorate with Whipped Cream — Put any mousse or parfait mixture in individual molds, or put smoothly in pan of refrigerator. Beat }4 cup cream ■J 49 1 METHODS OF FREEZING with 2 tablespoons sugar and >^ teaspoon vanilla until stiff. Divide in two portions and make one por' tion green and add a few drops of almond extract; the other portion pink, yellow, or lavendar and add flavor. Put a small plain tube in pastry bag, or use a paper pastry bag with the point clipped off. Put in the green whipped cream and make stems on the dessert. Use a leaf tube or paper tube cut like this to make green leaves here and there on the stems. With another bag and small rose tube (or paper cut like a leaf tube) filled with pink cream, make tiny flowers on the dessert (see page 85). Freeze like Desserts and Salads that Need No Stir- ring, page 45. Other Decorations — For effective decorations on mousses and parfaits, chopped or powdered macaroons or nut brittle can be sprinkled on top. Or whole nuts, chopped nuts, maraschino cherries, candied cherries or other candied fruits, cut in bits, can be placed in designs on the mixture. Marshmallows cut in strips with scissors dipped in hot water can be arranged like a flower. A bit of yellow candy or whipped cream can be added for the center. How to Remove Decorated Mousse from Pan — When a pan of mousse is decorated, remove carefully by inserting a spatula around the edge and underneath. It may be necessary to remove a small portion of the frozen mixture with a spoon to get the spatula under- neath. 1 50 * • 6?- • « METHODS OF FREEZING Frozen Birthday Ca}{es — Dessert may be frozen in a small round' pan. Remove from pan to inverted refrig- erator pan or cover, decorate with whipped cream in an appropriate pattern and return to chilling unit to freeze the decorations.