Electric refrigerator menus and recipes.

unit until the liquid is of the consistency of sherbet ICES, SHERBETS AND FROZEN FRUITS ^ater Ices and FrappSs A water ice is a mixture of fruit juice, water and sugar. The water and sugar can be boiled to a very thin syrup to give an es- pecially smooth consistency. The mixture must be stirred while freezing. Since it will be somewhat coarse it may be more prop- erly called a frappe, which is a coarsely- fro2;en water ice. The more fruit juice and the less water used the better will be the frappe. An egg white beaten stiff may be beaten in when mixture is partially frozen. Orange Frappe — 7^o. 26 Put in saucepan 3^ cup sugar 3 tablespoons white corn syrup T cup water and the yellow rind from I orange. Boil 2 minutes, cool, add 1 cup orange juice 2 tablespoons lemon juice and a Few grains salt. Strain into refrigerator pan and freeze like Freezing Methods I or II, page 44. It should be ready to serve in about three hours. Other fruit juice may be used in place of orange juice. Grape, loganberry, raspberry, and strawberry juices are especially good. Cranberry jelly frozen, and other frappes are often served with the meat course. 171 TOMATO FRAPPE WITH BEEFSTEAK Frozen cranberries, frozen pine apple, tomato frappi, orange frappe, lemon sherbet, chopped mint, and other frozen fruits and fruit juices are easily pre' pared in the General Electric Refrigerator ICES, SHERBETS AND FROZEN FRUITS Grape Juice Ice — Ho- 27 Put in saucepan }i cup sugar ^ cup water >^ cup white corn syrup 1 tablespoon Certo and boil 2 minutes. Remove from fire. Add 2 tablespoons lemon juice }4 cup cold water and ^ cup grape juice. Chill, beat and freeze like Freezing Methods I or 11, page 44. Certo is a liquid pectin used m making jams and jellies. It makes a smooth water ice. 2 teaspoons gelatine soaked and dissolved in i table- spoon water may be used in place of Certo. Tomato Frappe — No. 28 Cook 2 cups canned tomato 6 peppercorns Bit of bay leaf 2 cloves 2 tablespoons sugar I teaspoon salt and I slice onion for ten minutes. Rub through a sieve and pour mixture into refrigerator pan. Freeze like Freez- ing Method II, page 44- When ready to serve, fill small glasses one-third full of Lettuce very finely shredded and marinated with French dressing. Fill glasses with Tomato frappe and serve with the meat course. I 73 ICES, SHERBETS AND FROZEN FRUITS Mil\ Sherbets Milk sherbets are made of rich milk flav- ored to taste with acid fruit juice as lemon, orange or strawberry. Use not more than Vs cup sugar to i cup of liquid. Add the fruit juice slowly to the milk stirring con- stantly. Mixture may curdle if fruit is put in too rapidly. If mixture should curdle, beat with egg beater when mixture is partially frozen in order to make it smooth. Part cream and part milk make a richer d«ssert. Slightly sour milk and cream may be used. The ad- dition of gelatine as suggested in Gelatine as a Desirable Addition, page 39 — or corn syrup as in Corn Syrups in Water Ices and Ice Cream, page 40 — makes a smoother sherbet. Strawberry Mil}{ Sherhet — ?io. 29 Wash and hull 1 pint box strawberries, sprinkle with }^ cup sugar and a Few grains salt. Cover and let stand i to 2 hours. Mash and set aside. Soak i^ teaspoons gelatine in 2 tablespoons cold water, dissolve over hot water, (How to Use Gelatine, page 39). Add