Electric refrigerator menus and recipes.

There is sometimes a demand for a frozen des- sert that is not too rich and is not expensive. Mil/( Mousse — J\io. ^o Scald 1 cup milk with X cup sugar J4 cup corn syrup and 2 teaspoons gelatine. Stir until gelatine is dissolved. Remove from fire, add 1 cup cold milk, strain into refrigerator pan and add a Few grains salt and 2 teaspoons vanilla. Put in chilling unit and leave }4 hour or until firm. Put in mixing bowl and beat until very light. Return to refrigerator pan and leave until partially frozen. Again beat until very light. Return to chilling unit until firm. Serve with Crushed fruit or Ice cream sauce, or use in place of whipped cream on hot or cold desserts. I 88 . MOUSSES, PARFAITS AND ICE CREAMS .. /{J -J Parfaits Parfaits are the richest desserts that can be made. A white parfait is made with a syrup added to beaten egg whites and combined with whipped cream. Angel Parfait — ?io. ^i Put y^ cup sugar and 4 tablespoons water in saucepan, stir until sugar is dis- solved and boil until syrup spins a thread when dropped from tip of spoon. Remove from fire. Beat 2 egg whites until stiff. Add syrup slowly continuing to beat mixture until light and fluffy. Chill, stirring occasionally. Beat }4 pint cream until thick, add i}4 teaspoons vanilla, then beat in egg mixture with a few turns of the egg beater. Freeze like Desserts and Salads That Need No Stirring, page 45. Marshmallow Parfait — 7S[o. ^2 Add to Angel Parfait — No. 51 9 marshmallows cut in pieces. Pistachio Parfait — J^o. ^3 Add to Angel Parfait — No. 51 * Bit of green color J/2 teaspoon almond extract and ^ cup finely chopped pistachio nuts. I89l MOUSSES, PARFAITS AND ICE CREAMS Tellow Parfait A yellow parfait is made with a syrup cooked with egg yolks until light and fluffy and com- bined with whipped cream. Egg whites are sometimes added. Butterscotch Parfait — 7v{o. ^4 Put in saucepan y^ cup brown sugar, add 1 tablespoon butter, stir until melted and boil one minute. Add J4 cup water and again stir and cook until butter- scotch is melted. Beat 2 egg yolks in top of small double boiler until very light, add Syrup gradually and beat and cook over hot water un- til very light and fluffy. Put in refrigerator pan and chill. Beat ^ pint cream until stiff, add a Few grams salt and I ^2 teaspoons vanilla and beat in Egg mixture with a few turns of the egg beater. Put in refrigerator pan and freeze like Desserts and Salads That Need No Stirring, page 45. Maple Parfait — 7v[o. ^^ Make like Butterscotch Parfait using }i cup maple syrup in place of brown sugar and water. After cooking with egg yolks pour over 2 egg whites beaten stiff and finish as above. •J l90l 0' MOUSSES, PARFAITS AND ICE CREAMS Ice Cream Some ice cream recipes freeze more smoothly than others in a General Electric Refrig- erator. When made like the following (thick- ened with a combination of gelatine and flour and egg) they are very satisfactory. Vanilla ice cream can be varied with any de- sired flavor (see Twenty-seven Flavors for Frozen Desserts, page 97) and can be served in any way suggested on pages 10 1 to 109. Vanilla Ice Cream — >[o. ^6 Put I y2 cups milk in top of double boiler and add I teaspoon gelatine. When milk is scalded, stir until gelatine is dissolved. Mix }4 cup sugar or ^ cup sugar and 3 tablespoons corn