Electric refrigerator menus and recipes.

Ice Bloc\ for Punch Bowl — 7v[o. 6 Fill large refrigerator pan with Water, plain or delicately colored, and freeze like No. I. Remove from pan, place in punch bowl and sur' round with Lemonade, or any desired fruit punch. I54l 0 ICE BLOCKS PLAIN AND FANCY Garnished Ice Cubes — l^o. 7 Put in each compartment of large or small refrig' erator pan I maraschino cherry or I candied cherry or I or 2 mint leaves or I violet without the stem or I pansy or I tiny rosebud or I flower of hyacinth or J4 slice of lemon or Checkerberries. Fill with Water and freeze like No. 2, or half fill the pan and when frozen add a decoration to each compartment and add a little Water. Let that freeze until the decoration is held in position, then fill the tray with water and finish freezing, with the decoration in the center. Decorated Ice Bloc\ — 7v(o. 8 Before the ice block No. 6 is frozen completely, re- move some of the water from the center and place a wreath of Candied cherries and Mint leaves on the ice. Add enough Water to barely hold the decorations in place and return to refrigerator. When this water is frozen so that the decorations will hold, fill the space with more Water and let it freeze. Remove by holding the pan for a moment under the running water. Place with the decorated side uppermost in punch bowl and surround with any desired Punch. I55l JELLIED CHICKEN Elaborate loo\ing dishes made with aspic jelly are especially nice for buffet suppers. The layers of jelly set quic\ly when mold is placed in chilling unit COLD SOUPS AND ASPIC JELLY Jellied soups are especially attractive and ap- petizing in hot weather. Any clear soup can be used by adding three tablespoons of gelatine to each quart of soup stock before clearing. Fruit soups are chilled to a mush and served in bouillon cups. Jellied Soup Stoc}{ — 7<lo. g Wipe 2 pounds meat and bone. "Left-overs" can be used. Force meat through food chopper. Put with the bones in soup kettle, add 4 sHces onion I quart water or vegetable stock and I teaspoon salt and other vegetables and Seasonings if desired. Let stand }4 hour. Bring slowly to boiling point, boil 5 minutes to insure sterihzing and cook slowly for 2 to 3 hours in fireless cooker or on back of range. Strain, cool quickly and re- move fat. Put Stock in stew pan, add Salt, pepper and other Seasonmgs to taste. Add 1 egg white, slightly beaten, with Egg shells broken in small pieces 3 tablespoons granulated gelatine and if red soup is desired add % cup raw beets and 2 tablespoons vinegar; or for dark soup, 2 cups chopped mushroom stems and skins. Heat f57l COLD SOUPS AND ASPIC JELLY 'U -J slowly to boiling point, stirring constantly. Boil hard 2 minutes, remove from heat and let stand 20 minutes or until a decided separation takes place. Strain through a double thickness of cheesecloth into refrigerator pan or into cups. When cool, place in refrigerator until firm and cut in small cubes or serve in cups without cutting. Iced Fruit Soup — ?s(o. 10 Drain syrup from Canned pineapple, add to i cup syrup 5 cloves and 2'inch piece of cinnamon and bring to boiling point. Add I tablespoon arrowroot or cornstarch mixed with y^ cup cold water. Stir and cook 3 minutes, add }i cup sugar }4 teaspoon salt I cup orange juice and ^ cup grapefruit juice. Strain into refrigerator pan,