Electric refrigerator menus and recipes.

1 14 cups rich milk, then add Strawberries rubbed through a coarse strainer. Freeze like Freezing Method II, page 44. I 74 ICES, SHERBETS AND FROZEN FRUITS Lemon Cream Sherbet — 7S[o. 30 Mix ^ cup sugar or ^^ cup sugar and }^ cup corn syrup y^ cup lemon juice 1 }4 cups milk y2 cup cream, sweet or sour, and Few grains salt. Add gradually to 2 teaspoons gelatine soaked and dissolved in 2 tablespoons cold water (How to Use Gelatine, page 39). Chill in large refrigerator pan, then beat 10 minutes or until very light. Return to chilling unit and leave until frozen. If the mixture separates and the bottom portion becomes icy, it should be beaten again. Fruit Creams Rub fresh or cooked fruit through a sieve and add lemon juice to bring out flavor. When partially frozen mix with cream beaten stiff. This may then be called a "Fruit Cream.^^ Apricot Cream — ?s[o. 31 Rub through a sieve enough Canned or stewed apricots to make i cup. Add I teaspoon gelatine soaked and dissolved in I tablespoon cold water (How to Use Gelatine, page 39) Fold in y2 to 1 cup whipped cream and freeze like Desserts and Salads That Need No Stirring, page 45. I75l ICES, SHERBETS AND FROZEN FRUITS o ■ -J Frozen Crushed Fruit Frozen crushed fruit can be served as a first course for breakfast or luncheon; as a salad or dessert for luncheon, or dinner. Mash almost any fresh or canned fruit, sweeten to taste, put in refrigerator pan and leave i to i >^ hours or until semi-solid, stirring occasionally. Serve in tall glasses with or without whipped cream. Frozen Strawberries — ?s[o. 32 Sprinkle I quart strawberries with ^ cup powdered sugar and mash sHghtly. Put in refrigerator pan and stir every 20 minutes until frozen. It will take about i )4 hours. Serve in tall glasses with Whipped cream. In place of strawberries use Apricots, fresh or canned and crushed, or dried apri- cots soaked, stewed, sweetened to taste and rubbed through a sieve; Blackberries, fresh or canned, Loganberries, fresh or canned. Melon, crushed or diced. Peaches, fresh or canned and cut in small pieces, Pineapple, crushed, or Raspberries, fresh or canned. Use not more than i cup sugar to a solid quart of fruit and juice; less if the fruit has already been sweetened or is canned. 1 76 0' ICES, SHERBETS AND FROZEN FRUITS Frozen Canned Fruit Canned fruit, if not too sweet, can be emptied directly from the can into the pan of the General Electric Refrigerator and left i to 2 hours or until syrup is mushy. Serve before the fruit becomes frozen, in glasses with whipped cream, or in slices on lettuce leaves with salad dressing. If syrup is very sweet it should be diluted with water, as syrup, if it is too sweet, will not freeze. The fruit juice may be stirred once or twice while freezing in order to freeze evenly. Fruit may be left in large pieces or cut in slices, or be mashed, as preferred. Pineapple, peaches, pears, apri- cots and berries are all delicious used in this way. Pears Frozen with Ginger Ale — 7S[o. 33 Drain syrup from Canned pears and put pears in refrigerator pan. Add to Pear syrup an equal amount of Ginger ale. Pour over the pears and leave 2 hours or until mushy. Place Pears in nests of Lettuce leaves, fill center with Preserved ginger, chopped, or with Chopped nuts or with Cream cheese and serve with