Electric refrigerator menus and recipes.

According to the United States Department of Agri' culture, nature can furnish you with adequate refrig' eration only a few days during the year. To keep milk, butter and other foods palatable and in a safe condition refrigeration is necessary in both summer and winter. Electric refrigeration means so much in health, in comfort and in common sense economy that the modern American homemaker no longer regards it as a summer luxury. Often it is desirable to have ice to chill the drinking water. In the summer many other beverages must be chilled with ice or in a refrigerator. The daily salad must be cold and crisp to be appetizing. Cold desserts should be served cold and those that are frozen are far more popular than any others. Sick people often need ice bags, ice cream and partly frozen nourishment of various kinds. For these reasons and many more, an adequate re' frigerator becomes a necessity in most homes. I30l , CONCERNING REFRIGERATORS ^, o -J What is an Adequate Refrigerator? An adequate refrigerator is large enough to meet the usual needs of the family for storage of food and ice; cold enough to keep food sweet for several days; so constructed that it is easy to clean; so placed that it is conveniently ac- cessible to the housewife or the cook when preparing and clearing away the meals. Most Electric Refrigerators meet all these needs without the inconvenience of bringing in ice and carry ing off the water as it melts away. The Chilh'7ag Unit — The temperature of the in- terior of the chilling unit of a General Electric Refrig' erator is below the freezing point. This unit is used for freezing ice, for freezing desserts and salads, and for chilling things which are served very cold or wanted very quickly. The space immediately below^ the chill- ing unit is much colder than any section of an ice re- frigerator. The temperature of the remaining space is several degrees lower than in ice refrigerators. 1 31 REFRIGERATOR DISHES CONSERVE SPACE With a General Electric Re- frigerator butter, eggs, salad ingredients, meat and fish — even ynil\ and cream suficient for several days, may he pur- chased at one time < GENERAL DIRECTIONS ) To Defrost the Chilling Unit When the ice coating on the walls of the chilling unit becomes so thick that you have difficulty remov- ing the trays it should be defrosted. Remove this ice coating by turning the switch "OFF" allowing the frost to melt and drip into the glass recep' tacle underneath. It may be well to take out the ice trays before doing this, so they will not collect the drip from the chilling unit. Ample refrigeration is provided during this time by the melting of the ice. Defrosting may be done over night. Empty the glass tray early the next morning and thoroughly clean and dry the chilling unit. Then turn the switch to ''ON" position. Arrangement of Contents of Refrigerator Circulation of air through the cabinet is necessary and the food should be arranged to allow for this. Over- crowding of the food shelves should be avoided. Directly below the chilling unit cubes of ice can be kept in the glass tray for a day and will melt very httle. Below this is the best place for foods that spoil quickly. Six one-quart milk bottles can be kept on the upper left-hand shelf. Keep them capped. The next shelf is 33 GENERAL DIRECTIONS