Electric refrigerator menus and recipes.

best for butter, meat, fish, etc. The bottom of the re' frigerator may be used for left'overs and cooked foods. Liquid foods should be kept covered. Covered foods keep sweet a little better than uncovered. This also prevents their drying out. Glass or agate refrigerator dishes that fit one on top of another or extra refrigerator pans with covers, make it possible to keep a great amount and variety of food in the refrigerator at one time. Square covered agate or glass dishes are best for butter, margarine and meat, cheese and fish, and other foods with strong odors. Fish, in a covered dish, should be placed in the chill tray be' neath the chilling unit. Directions for Cleaning Treat the cabinet as you would any good piece of fut' niture. A weak soda solution should be used for clean' ing the ice trays, dividers and interior of the cabinet. The ice trays should be cleaned thoroughly after using. Many Foods Are Improved by Chilling Fruit and fruit juices that are to be served for breakfast can be prepared and put into the refrigerator the night before. Exceptions are cantaloupe and fresh pineapple, which cause an unpleasant odor if left in the refrigera' tor, unless closely covered. Fruit Cocl^ails served as a first course at luncheon or dinner should be prepared some time in advance and kept in the refrigerator until wanted. 1 34 GENERAL DIRECTIONS Hots'' d''Oeuvres, especially those made with seasoned butter and caviar, can be put into the refrigerator and chilled before serving. Jellied Soups will congeal quickly or can be partially frozen in the chilling unit. Salad Greens — Lettuce, parsley, celery and other greens should be washed when they come from the market and be kept in tightly covered glass, agate, aluminum or tin containers. In this way they will keep fresh and crisp for a long time. Salads and Salad Dressings should be left in the re- frigerator until the moment of serving. They may often be placed just below the chilling unit, but not in con- tact with it. Chilling Dishes — Plates on which salads and cold desserts are to be served may be chilled in the refrig- erator until serving time. Aspic Jelly and all kinds of jellied salads and desserts, if the time is short, can be jellied in the chilling unit. Plain Pastry and Puff Paste can be chilled in the chill- ing unit or directly below it and can be rolled out much more easily than if they were not chilled. Coo\ie Dough can be mixed softer than usual and chilled for several hours or over night near the chilling unit. It can then be cut in very thin slices and baked, without rolling and cutting with a cookie cutter. f35l GENERAL DIRECTIONS All Kinds of Cold Beverages are improved by being chilled — either by leaving them in the refrigerator for a short time or by serving them with ice blocks. Left-overs Can Be Used Attractively