Electric refrigerator menus and recipes.

2 ice cubes in tall glass. Strain the syrup and put y^ cup on the ice cubes. Almost fill glass with Ginger ale and add a Spoonful of pineapple sherbet, a sprig of Mint and a Maraschino cherry. Pineapple Frappe — 7s[o. 70 If all the above mixture is fro2;en it can be served as Pineapple Frappe. Orange Smash — J^o. 71 Put 2 ice cubes, page 53, in tall glass. Almost fill glass with Chilled orangeade and add a spoonful of Orange Frappe — No. 26 |[l02l ATTRACTIVE METHODS OF SERVING •J Floats A float is an iced beverage with or without soda water, served with a scoop of ice cream. Mousse or parfait can be used in place of ice cream. Chocolate Float or M{1\ S}ia\e—Ko. 12 Put 3 tablespoons Chocolate Sauce — No. 6o in tall glass. Fill glass with Rich cold milk. Beat or shake thoroughly and top with Frozen Whipped Cream— No. 34 or Chocolate Mousse— No. 40. Serve immediately with or without Whipped Cream. Cofizz Vloat or M\l\ Sha\e—7<io^ 73 Put 4 tablespoons cold coffee in tall glass with 2 teaspoons sugar. Fill glass with Cold milk, mix thoroughly and top with Frozen Whipped Cream — No. 34. Maple Float — Ho. 14 Put 2 tablespoons maple syrup in the bottom of a tall glass and nearly fill glass with Cold rich milk. Shake thoroughly, add a scoop of Mousse I or Vanilla Ice Cream— No. 56, and serve at once. 1 1031 ..*..•»..*..#■. 4t . .i(t..^)e...iK...HK..^(t..iK..i(f. ^..^..if, ,.^,.ii^..iif,, COUPES Raisins, maraschino cherries and shredded blanched almonds can he \ept on hand. Combined with a heavy sugar syrup they ma\e a delicious sauce for a coupe ATTRACTIVE METHODS OF SERVING Coupes Any ice cream, mousse or parfait served with crushed fruit or other sauce becomes a ''coupe.'' It is usually served from an ice cream scoop into stem glass on a doiley on a plate. Fresh or canned fruit sweetened to taste or the sauces on pages 95 and 96 may be used. They are most attractive if contrasting colors are used for ice cream and sauce. Strawberry Coupe — ?s[o. 75 Hull and pick over Strawberries. Mash, sweeten to taste, and put in the refrigerator to chill. Fill glasses half-full of straw berries, cover with Macaroon Mousse (see Twenty-seven Flavors for Froz- en Desserts, page 97 or Biscuit Tortoni, No. 3,8) garnish with Whole strawberries and with Whipped cream forced through a pastry bag and rose tube. Chocolate Mint Coupe — ?^o. 76 Put a layer of Chocolate Mousse — No. 40 in tall glass, cover with a layer of Mint Mousse (see Twenty-seven Flavors for Frozen Desserts, page 99) and with another layer of Chocolate Mousse. Top with Marshmallow Mint Sauce — No. 63, or serve with Chocolate Sauce — No. 60. [I05l 0 ATTRACTIVE METHODS OF SERVING Sundaes Any ice cream, mousse or parfait served in a glass with a sauce and sprinkled with nuts becomes a ''sundae.'' Butterscotch Sundae — 7<lo. 77 Serve Butterscotch Parfait — No. 54, in glass with Butterscotch Sauce — No. 62, and sprinkle with Chopped nuts. Fig Almond Sundae — 7^[o. 78 Fill glasses two-thirds full of Vanilla Mousse — No. 42; Cover with Canned fresh figs, cut in pieces or rubbed through a sieve, with their syrup and sprinkle with Salted almonds, shredded. Fruit 7<lut Sundae — Tvfo. 79