Electric refrigerator menus and recipes.

Mayonnaise dressing or omit lettuce and serve with Whipped cream. NEAPOLITAN ICE CREAM Colorful and attractive effects may he obtained b)' freezing two or more layers of ice cream or mousse in the same pan and serving on colored plates MOUSSES, PARFAITS AND ICE CREAMS When to Serve Frozen V^hipped Cream Frozien whipped cream is much nicer than plain whipped cream with many hot desserts, especially fresh apple pie, hot mince pie, baked Indian pudding, chocolate bread pud- ding, fruit dumplings, etc. Frozen Whipped Cream — 7s(o. 34 {Same as Mousse I) Put ^2 pint cream in top of one-quart double boiler or straight-sided bowl. Beat with rotary egg beater until it begins to thicken. Add 4 level tablespoons sugar I teaspoon vanilla or other flavoring Few grains salt and beat until stiff. If cream is very heavy, 2 to 8 tablespoons of milk may be beaten in, one at a time. Pack smoothly in small pan of refrig- erator or shape in large roses with a pastry bag and rose tube, or put smoothly into small molds. Put in chilling unit and leave 3 hours or longer. Colored Whipped Cream — J\lo. 3^ , A bit of color may be added to make cream delicately pink, green or yellow before whipping. The colored frozen whipped cream is especially attractive with some colorless or dark desserts. I 79 0 MOUSSES, PARFAITS AND ICE CREAMS Mousse I Frozien Whipped Cream — No. 34, when served as a dessert becomes a mousse. It is the sim- plest dessert that you can make. It may be served plain or with crushed sweetened fruit, fresh or canned, with ice cream sauce, and in any other way in which you serve ice cream. It may be varied by the addition of different flavors, and garnishes. The last eighteen of the Twenty-seven Flavors for Frozen Desserts, page 97, may be used with or without vanilla in Vanilla Mousse I, below. Vanilla tAousse I — 7^o. ^6 Beat 1/4 cups cream until light and beat in gradually J4 cup sugar 2 tablespoons corn syrup I ^2 teaspoons vanilla and Few grains salt. Put in refrigerator pan and freeze by Freezing Method III, page 45. Chantilly Mousse — JSfo. 37 Beat ^ pint cream until stiff and gradually beat in X cup powdered sugar Few grains salt and I teaspoon vanilla or 5 drops essence of violet. Fold in l80 MOUSSES, PARFAITS AND ICE CREAMS I cup meringues or kisses broken in pieces. Put in re' frigerator pan or in paper cases, garnish if desired with Candied violets and bits of angelica and leave in chill' ing unit three hours or longer. Dry macaroons are an attractive addition to a mousse, which then is called a "Biscuit Tortoni/' Other crumbs can be used in place of macaroons, such as grapenuts, dry cake crumbs, cookie crumbs (especially ginger cookies) , and crumbs of puff paste (especially those containing frosting and nuts). Brown Bread Mousse is made with dry brown bread crumbs. Biscuit Tortoni — 7s[o. 38 Roll and pound or break in pieces enough Dry macaroons to make 2^ cup, add y2 cup of the macaroons to 34 cup top milk and ^4 cup sugar with a Few grains salt. Stir until well mixed and let soak for one hour. Beat ^ pint cream until thick and gradually beat in the macaroon mixture together with ^2 teaspoon vanilla and X teaspoon almond extract. Fill paper cases with the mixture, cover with Reserved macaroon crumbs and freeze like To Freeze in Paper Charlotte Russe Cups, page 47. 181 h