Electric refrigerator menus and recipes.

Almond — Add >^ teaspoon almond extract or }4 cup blanched toasted almonds. Bisque — Add ]4 cup chopped nuts and X cup maC' aroon crumbs. Frozen Pudding— Add )4 cup chopped candied fruit and flavor to taste with rum extract. Ginger — Add }i cup preserved ginger chopped fine and 2 tablespoons ginger syrup. Honey — Use honey to sweeten, omitting sugar. Lemon — Add grated rind ]4 lemon and i tablespoon lemon juice. Macaroon — Add 4 dry macaroons rolled fine. Marmalade — Add ^ cup marmalade and i tablespoon lemon juice and omit sugar and corn syrup. Marshmallow— Add 1 cup marshmallows cut in pieces. Meringue— Add 2 egg whites beaten stiff with i table- spoon powdered sugar. I98l TWENTY-SEVEN FLAVORS Mint — Add 3 to 4 drops oil of peppermint and green coloring. 7N[ut — Add >2 cup finely chopped filberts, pecans or walnuts. Sprinkle with a few of the nuts. Orange — Add ^ teaspoon orange extract; or grated rind ^2 orange and sections or juice of two oranges. Peanut Brittle — Add }4 cup peanut brittle forced through food chopper and omit sugar. Pineapple — Add >2 to i cup crushed pineapple. An equal amount of milk should be omitted. Pistachio — Add >^ teaspoon vanilla, y^ teaspoon almond extract and green coloring. Praline — Add ^ cup sugar, caramelized, mixed with ^ cup chopped nut meats and a few grains salt, cooled, pounded and rubbed through a strainer. Omit other sugar. Raisin — Add ^ cup chopped raisins. Kaspherry — Add i teaspoon raspberry extract and pink coloring or i cup crushed and sweetened raspberries. Strawberry — Add i cup crushed strawberries mixed with J4 cup sugar and i egg white beaten stiff. When added to mousses, some of the nuts or other ingredients can be sprinkled or arranged on top as a garnish. ■J {99 PINEAPPLE SMASH This is a cooling and refreshing beverage to serve at any time. The family and guest will ap- preciate this variation from the usual ginger ale or fruitade ATTRACTIVE METHODS OF SERVING FROZEN DESSERTS Ice Cream Sodas These can easily be made at home if you have a siphon of soda. Use an ice cream sauce or fruit syrup, almost fill the glass with soda water and add a spoonful of ice cream or mousse. Serve with two straws. Chocolate Ice Cream Soda — 7s[o. 66 Put in tall glass, add J4 cup Mocha Chocolate Sauce — No. 6i, Siphon soda to within an inch of the top, shake or stir, then add I small scoop Chocolate Mousse — No. 40. Strawberry Ice Cream Soda — 7v(o. 67 Fill glass one'fourth full of Syrup from canned strawberries or raspberries. Add I large spoonful of Vanilla Ice Cream or Mousse, pages 80 to 91, and fill glass with soda water or charged water. Use other fruit syrups in the same way. Ginger Ale Mint Freeze — J^o. 68 Put 5 tablespoons Pineapple Mint Sauce — No. 64, in a tall glass. Fill glass with Ginger ale and add Crushed ice. Top with Frozen Whipped Cream — No. 34, and serve. [101 0 ATTRACTIVE METHODS OF SERVING Smashes Frozen fruit juice added to a fruitade with or without ginger ale, is called a smash. Pineapple Smash — No. 69 Boil together for 3 minutes 2 cups water and I cup sugar. Add 1 pint can grated pineapple and Juice of 3 lemons. To i cup of mixture add j4 cup ice water and turn into refrigerator pan and leave in refrigerator until frozen, stirring occasionally. Put the remainder in refrigerator but not in chilling unit. To serve put