Electric refrigerator menus and recipes.

Work the i tablespoon butter into I }4 cups bread flour, mix to a dough with ^ cup ice water, using a knife, remove to cloth or board, knead 5 minutes, cover and let stand 5 min' utes. Pat and roll X inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, pressing edges closely together. Fold one end over butter, other end under butter pressing edges together. Turn }4 way round. 1 1161 CHILLED DESSERTS AND PASTRIES o -J pat with rolling pin, lift to prevent sticking, roll J4 inch thick, fold in three layers and turn. Repeat 4 times, chilling when necessary and folding the last time in four layers. Shape as desired, chill again, until stiff, but not in chilling unit, bake in a hot oven or at 500 degrees F. until it begins to brown, then finish baking at 350 degrees F. and remove to wire cake cooler. Patty Cases — J^o. 100 Chill Puff Paste in refrigerator until stiff, roll ^ inch thick, shape with patty cutter dipped in boiling water, cut half way through the center with a small cutter, chill again in refrigerator and place on baking sheet. Bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly. Remove small top carefully, then remove and discard soft center. Fill with any Creamed chicken or other Creamed meat or Creamed shell fish and serve garnished with Parsley; or fill with Jam and top with Frozen Whipped Cream — No. 34. Tartlet Shells — T^o. loi Roll out Pastry X inch thick and cover the outside of individual tins. Trim off evenly, chill in refrigerator, and bake in a hot oven or at 500 degrees F. from 5 to 10 minutes. Iinl CHILLED DESSERTS AND PASTRIES French Pastries — ?v[o. 102 Shape PufF Paste with small fancy cutters as crescents, strips and fluted circles. Chill on baking sheet in refrig' erator, bake as suggested in PufF Paste — No. 99. Cool, split and fill with Marmalade or Jam or Cream filling. Frost the tops with Confectioner's frosting, of various colors and flavors. Decorate if desired with Chopped nuts. Candied fruits in small pieces or Tiny candies or Whipped cream Doughnuts — ?ip. 103 Beat slightly I egg and 1 egg yolk, adding slowly J/2 cup sugar, then add }4 cup rich milk 2 teaspoons melted butter, and y2 teaspoon lemon extract. Sift together, four times ^2 teaspoon salt, 2j4 cups bread flour 3 teaspoons baking powder and J4 teaspoon nutmeg. Combine mixtures. Chill in re frigerator over night. Toss on floured cloth, knead slightly, shape, fry in deep fat heated to 375 degrees F. and drain on paper. |[ll8l 0 CHILLED DESSERTS AND PASTRIES Coo\ies Most rolled cookies are improved, being more crisp and delicate, if dough is chilled in the refrigerator before rolling. It may be left covered for days and the cookies shaped and baked a few at a time as wanted. They can be rolled thin without sticking and without the addition of more flour. Most cookie mixtures if packed solidly in a bread pan and chilled over night in the re- frigerator can be sliced thin and put on oiled tin pans in less time than is required to roll and cut them. Butterscotch Ice Box Coo\ies — JS[o. 104 Work ^2 cup butter or margarine until creamy, add I cup brown sugar and when well blended add