Electric refrigerator menus and recipes.

The General Electric Refrigerator not only keeps food from spoiling, but makes it possible to use left-overs attractively. Odds and ends of meat, fish, fruit and vegetables may be combined in a jellied or frozen salad (see No. 12, Frozen Salads, page 65, or No. 24). Fruits, and fruit juices, jellies, jam and marmalade can be com- bined with whipped cream to make luscious desserts (see Fruit Creams, page 75). Brown bread crumbs and cake crumbs can be added to a Mousse — No. 38. Odds and ends of meat, fish or vegetables can be combined to make delicious soups that can be cleared and jellied (Jellied Soups and Aspic Jelly, page 57, and No. 9). Islumher Served by the Recipes Most recipes in this book make one and one-half pints when frozen and serve four to eight people. To Serve More Than Four to Eight People It is very easy to double any recipe in this book to make enough for eight to sixteen people. Two quarts of mix' ture are required to fill the large pan, therefore some recipes must be increased three times. When the large pan is filled, there is sufficient frozen dessert to serve twelve to sixteen people. !36l 0 GENERAL DIRECTIONS How to IsAeasure In all recipes measurements are made level. Measuring cups divided into thirds and quarters are used and teaspoons and tablespoons or measuring spoons. These spoons are filled with dry material and leveled off with a knife. What Can Be Frozen Water can be frozen in the pans, with or without the frames. With the frame, ice cubes are made for chilling beverages or to be crushed for chilling fruit, cocktails, etc. Any whipped cream, mousse, parfait, charlotte russe, or bavarian cream mixture can be frozen in the pan of the General Electric Refrigerator if not too sweet or containing too much gelatin. These desserts do not need to be stirred while they are freezing. Sherbets and ice creams may be frozen but are not as smooth as though frozen in an ice cream freezer. They must be stirred or beaten occasionally while freezing. The addition of gelatine or flour to thicken, and of corn syrup in place of part of the sugar, insures a smoother mixture than is secured with ordinary recipes. The more cream used the richer and smoother the mix- ture will be. To Whip Cream Whipped cream is an ingredient of many frozen dishes. Heavy cream or 40 per cent cream should be used for whipping. A mayonnaise mixer or low quart measure or the top of a double boiler or a straight sided bowl. |37l GENERAL DIRECTIONS with a rotary egg beater, should be used for beating cream; the straight sides prevent the spattering of the cream, and the rotary beater, while it may not beat it quite as light as a whisk, does it more quickly and ef' ficiently. When the cream begins to thicken, it is often possible to add, one at a time, from two to six tabic spoons of milk or other liquid to a half-pint of cream if it is very heavy. How to Use Evaporated Mil\ When it is inconvenient to get heavy cream, evap' orated milk can be used instead with excellent results. The mixture is not as rich or expensive as a frozen dessert made with cream. It will be smooth and not icy unless it stands in the refrigerator for an unusually long time. Put evaporated milk in top of double boiler and heat over hot water. Let it cook 3 to 4 minutes after milk is scalded. Pour into a bowl, cool, then chill in refrig'