Electric refrigerator menus and recipes.

It remains for the users of electric refrigerators to con- tinue to find new ways to make it serve them. The right kinds of dishes for holding foods enable large quantities of foods to be placed in the refrigerator. This is a space saver for small homes. If moist and liquid foods are put away in covered containers they keep better and the covers help to keep down the bill for electricity. Un- covered liquids increase the running cost. In using an ice-cooled chest very careful daily watch must be kept of the chest and all contents. This worry disappears with the General Electric Refrigerator. Food keeps perfectly for several days and often longer and one always seems to be able to utilize the left-overs with no waste. Fine cooking calls often for many different ingredients and these are easily kept on hand in a General Electric Refrigerator and may mean better food and more inter- esting menus. Something in the refrigerator may very often be substituted for an ingredient called for in a recipe but not to be found m the house. Do not be afraid to make this change. In using the recipes in this book for salads, ices, and ice creams do not be afraid to be original. Study and understand the principles of foundation mixtures and vary them to suit the ingredients that should be used, or enlarge on the suggestions given to increase the variety of what you serve. Plan menus which utilize the power of the refrigerator. Let it cut down the time of meal preparation. Use frozen desserts freely. 1411 »-••*••♦••* .j|^..^..^.. jK ••-))&•• 4e< •*••*••*• ^f. .*..*..*..*. .*••■)((■. FREEZING A SALAD Ice hloc\s will \eep for a day in a glass tray under chilling unit, while desserts or salads are being frozen above METHODS OF FREEZING General Directions for Freezing For rapid freezing it is absolutely necessary to have good contact between the tray and the chilling unit. Freezing time can be greatly shortened if these principles are followed : Spill a little water in the chilling unit before putting the cast iron freezing tray support in place. This will make it freeze solidly to the chilling unit. Allow the chilling unit to frost, so that the tray will rest in a bed of snow or else spill water on the iron block, so that the tray will freeze to it. The bottom tray always freezes faster than the top one, and the shallow tray faster than the deep one. A spatula or knife may be inserted between the lower tray and tray support to loosen the tray after it is frozen. A tray of ice cubes may be placed on top of the mixture that is to be frozen. This will preserve the ice from melting, and will hasten the freezing in the lower container. Use cover on the lower pan. Time Required for Freezing Depends on Amount of mixture to be frozen Temperature of mixture when put in Consistency and Sweetness of mixture Temperature outside of refrigerator Amount of foodstutf in the refrigerator Frequency with which doors are opened Frequency with which mixtures are stirred. I43l METHODS OF FREEZING To Freeze Mixtures That Must he Stirred There are two methods of freezing mixtures that must be stirred. For either of the two methods described, below, first pour the mix- ture when cool into refrigerator pan and place in chilling unit. In >^ hour it will be frozen slightly at the back.