Electric refrigerator menus and recipes.

Melt in saucepan over hot water I square unsweetened chocolate, add I tablespoon butter and very slowly y^ cup boiling water. Bring to boiling point, add 1 cup sugar and 2 tablespoons corn syrup. Boil 5 minutes, or until of desired consistency, which is best determined by testing on ice cream. Cool and add ^2 teaspoon vanilla and a Few grains salt. Serve hot or cold with Vanilla or other ice cream, mousse or parfait, or use for milk shakes. Mocha Chocolate Sauce — >(o. 61 Use y^ cup strong coffee in place of water in Chocolate Sauce — No. 60. Butterscotch Sauce — A[o. 62 Put in top of double boiler }4 cup dark corn syrup 3^ cup white sugar }4 cup heavy cream and i>^ tablespoons butter. Cook 45 minutes over hot water, stirring occasionally. I95l 0 ICE CREAM SAUCES Marshmallow Mint Sauce — ?v[o. 63 Put }4 cup sugar and }i cup water in saucepan and boil 5 minutes. Add 8 marshmallows cut in pieces. Let stand 2 minutes away from the fire and pour slowly over I egg white beaten stiff, continuing the beating. Flavor with I drop oil of peppermint or with }4 teaspoon peppermint extract. Serve with Chocolate Mousse — No. 40. Fineapple Mint Sauce — 7s[o. 64 Put I cup crushed pineapple in saucepan with I cup sugar and add Green color to make a brilliant green. Add ^ cup water and simmer 10 minutes. Cool; add 6 drops oil of peppermint and chill. Serve on Vanilla Mousse or Ice Cream. Melha Sauce — J^o. 6^ Force I cup canned or fresh raspberries through a sieve fine enough to hold back the seeds. Add }i cup sugar and cook 6 minutes, or long enough to make a heavy syrup (216 degrees F.). Serve cold. This is especially good on Vanilla Ice Cream No. 56 or a Chocolate Ice Cream. For Peach Melba place half a canned peach on ice cream or any Vanilla Mousse and cover with Melba Sauce. 1 96: TWENTY-SEVEN FLAVORS FOR FROZEN DESSERTS The following flavors and additions may be used with Vanilla Ice Cream — No. 56, Vanilla Mousse II — No. 3,9, Vanilla Mousse III — No. 42, Vanilla Mousse IV — No. 45, Ice Cream with Evaporated Milk — page 93. All except the first eight may be used with Vanilla Mousse I — No. 36, Angel Parfait — No. 51, Yellow Parfait — page 90. Other flavor may be omitted although vanilla is de' sirable in most cases. If vanilla flavor is desired, one teaspoon vanilla to each cup of liquid is a good rule to follow in most frozen mixtures. For Butterscotch — Heat with the milk }i cup brown sugar and 2 tablespoons butter stirred over the fire and boiled one minute. Omit other sugar. Caramel — Heat with the milk ^2 cup sugar and }i cup water, boiled to a light brown syrup. Omit >^ the sugar called for in the recipe. Chocolate — Heat with the milk i^ squares unsweet- ened chocolate and j4 cup sugar, or }4 cup Chocolate Sauce — No. 59. Omit ^ cup of sugar from ice cream formula. Cinnamon — Heat with the milk a i-inch piece stick cinnamon and add a few drops oil of cinnamon. 19: TWENTY-SEVEN FLAVORS o -J Cocoa — Heat with the milk >3 cup cocoa mixed with the sugar. Cocoanut — Heat with the milk ^ to i cup shredded cocoanut. Cojfee — Heat with the milk 4 tablespoons ground coffee and strain through cheesecloth before adding anything else. Maple — Heat with the milk ^ cup maple syrup or ^ cup maple sugar and omit white sugar and corn syrup.