Electric refrigerator menus and recipes.

Fried Corn Meal Mush with Syrup Bacon Whole Wheat Toast Coffee, Cocoa or Milk Dinner Grapefruit Cocktail Consomme Olives Celery Fried Chicken Boiled Rice Green Peas Cucumber Salad Sundae with Mocha Chocolate Sauce Sponge Cakes Coffee Supper Welsh Rarebit on Crackers Stuffed Tomatoes in Aspic Jelly Bread and Butter Sandwiches Chocolate Layer Cake Frapped Ginger Ale Il4l " ^.^ MENUS FOR INFORMAL LUNCHEONS It one torms the habit of keeping special things m the electric refrigerator any meal may be a company meal. Soup stock may be kept in a covered glass jar and served jellied or quickly heated. Salad greens and dressings keep fresh in covered containers. White sauce which is the base of so many soups and creamed things may be made up by the pint when there is extra milk on hand and will be ready for use. Cookie dough can be sliced off and baked at a moment's notice. Ice cream sauces may be kept on hand and served with any kind of frozen custard, or whipped cream, and ice creams and mousses will keep for several days in the chilling unit. 115] MENUS FOR INFORMAL LUNCHEONS I Jellied Soup Stock (with Mushrooms) Creamed Eggs with Bacon Cabbage and Carrot Salad Mayonnaise Dressing Apricot Cream Lady Fingers Tea II Grapefruit Cocktail Tomato Consomme Cheese Straws Frozen Lobster Salad French Rolls Mocha Cake Tea with Ice Blocks III Cream of Spinach Soup Toasterettes Club Sandwich Pickles Orange Pekoe Mousse Little Chocolate Cakes Ginger Ale chilled in chilling unit IV Iced Fruit Soup French Toast Sandwich with Chopped Ham Filling Currant Jelly Stringless Bean Salad Eclairs with Hot Chocolate Sauce Coffee V Cream of Potato Soup Paprika Crackers Cucumber Salad with Russian Dressing Toasted Cheese Biscuits Hot Mince Pie with Frozen Whipped Cream Tea with Ice Blocks and Ginger Ale 1 16 MENUS FOR INFORMAL LUNCHEONS VI Cheese Fondue Scalloped Tomatoes Whole Wheat Bread and Butter Lemon Cream Sherbet Cocoanut Cakes Coffee with Ice Blocks and Cream VII Jellied Soup Stock in Cubes with Mint Salmon Croquettes with Peas Celery Stuffed with Cream Cheese Rice and Pineapple with Cream Butterscotch Icebox Cookies Tea VIII Melon Cocktail Cheese Souffle Tomato Jelly Salad Baking Powder Biscuits Ice Cream Sandwich with Pineapple Mint Sauce Coffee IX Chicken Soup with Noodles Creamed Tuna Fish in Patty Cases Asparagus Salad French Dressing Chocolate Mousse Cocoanut Icebox Cookies Tea •%_A_^- 1 17 MENUS FOR AFTERNOON BRIDGE The hostess who entertains at a bridge party does not like to leave her guests very long in order to prepare refreshments. Here the re- frigerator plays an important part. Salads and desserts can be prepared in the morning, sandwiches may be made, wrapped in dry cheesecloth and in damp cheesecloth, and put in a covered receptacle; syrup arid fruit juices for the fruit punch may be combined in a covered glass jar, the ice blocks decorated ready for use, and the charged water bottles put in to chill. With the preparations made in the morning, it is a simple matter to take things out on a tray, and carry them to the card tables when it is time for the refreshments to be served. 18 I MENUS FOR AFTERNOON BRIDGE I Salad in Aspic Jelly Salad Rolls Raspberry Ice Cream Sandwich Hot Chocolate Bonbons Nuts II Chilled Fruit Salad Cream Cheese Sandwiches