Electric refrigerator menus and recipes.

38 1 GENERAL DIRECTIONS erator pan. The flavor is more delicate if it remains in the refrigerator for several hours, without freezing. Beat with an egg beater until very light. Evaporated milk must be scalded and then chilled before it can be whipped like cream. One cup will increase in bulk two to three times. It may be used unbeaten if pre' ferred. It can replace the cream in any mousse or ice cream which contains gelatine. Gelatine is a Desirable Addition Whipped cream needs no gelatine, but most mixtures freeze more smoothly if they contain one level teaspoon of gelatine to each cup of liquid. Charlotte russe and bavarian cream recipes will often be found to call for more gelatine than this. The additional amount may well be omitted when mixture is to be frozen. Gelatine makes frozen things smoother, helps to keep them from becoming icy and helps them stand without melting while they are being served. Too much gelatine gives a jellied and not an ice cream consistency. How to Use Gelatine Measure granulated gelatine into a cup and for each level teaspoon add i tablespoon cold water or other liquid. When water is absorbed set cup in a dish of boiling water and stir until gelatine is dissolved. Add a small amount of the ice cream or sherbet mixture and then strain into remaining mixture. Chill in refriger' ator pan. Before it is firmly set, mixture may be beaten until light. Oncquarter package sweetened and flavored gelatine dissolved in i cup boiling water may be used with ^2 pint cream and no extra sugar. f39: GENERAL DIRECTIONS Why Some Miixtures 7S[ei;er Freeze Mixtures that are too sweet will not freeze except at a very low temperature — a temperature lower than is possible in a refrigerator. How Much Sugar Can he Used The proportion of one part sugar to four parts liquid is satisfactory for almost any dessert. It is sweet enough to taste good and not sweet enough to prevent freezing. Some desserts are good with less. In some cases y^ cup sugar to one cup liquid can be used. If you have difficulty with freezing a mixture, first check up to be quite sure that it is not too sweet. Corn Syrup in V^ater Ices and Ice Cream Corn syrup added to a water ice, ice cream or mousse, helps to prevent an icy consistency. In place of using all sugar in a recipe, the proportion of one part corn syrup to two parts sugar is good. In a recipe calling for ^ cup sugar use either }4 cup of sugar or }^ cup sugar and 3 level tablespoons of corn syrup, or }^ cup corn syrup and }^ cup sugar. In any recipe calling for sugar only, part sugar and part corn syrup can be used. Originality As this book is being compiled the electric refrigerator is yet a new invention and the total sum of its useful' ness has not in any way been discovered. It has proved l40l •J 0' GENERAL DIRECTIONS •J that it is an immense improvement over the ice chest that has to be chilled by ice.