<SPAN name="startofbook"></SPAN>
<div id="cover" class="fig">>
<ANTIMG id="coverpage" src="images/cover.jpg" alt="International Harvester Refrigerator Recipes" width-obs="1000" height-obs="1490" /></div>
<div class="box">
<p class="center"><span class="cur">tempting ...
<br/>different ...
<br/>easy to make....</span></p>
<h1><span class="cur">International Harvester</span> <br/><span class="orange ss">REFRIGERATOR <br/>RECIPES</span></h1></div>
<div class="pb" id="Page_2">2</div>
<h1><span class="ss">REFRIGERATOR RECIPES</span> <br/><i class="cur large">with Results</i></h1>
<div class="fig">> <ANTIMG src="images/p01.jpg" id="ncfig1" alt="Pictorial title" width-obs="500" height-obs="207" /></div>
<p>In this booklet are refrigerator recipes and suggestions which we have developed
to make your menus more tempting and varied ... to make meal planning easier.
All have been tried, tested, and checked. Included are recipes for sparkling
beverages, luscious desserts, and refreshing salads. If you want to see your children
race to the table ... if you want to see pleasure written all over your husband’s
face ... if you value your reputation as a hostess, with a talent for the unusual
in food, use these recipes. We can vouch for the results!</p>
<p>They’re so easy-to-make, you can whip them up with a minimum of effort.
And they’re so tempting to look at, that eyes open ... mouths water ... at the
very sight of them. They really make mealtime the best time of the day. When
you see how usable these recipes are, you’ll keep this booklet right near your
IH refrigerator ... to be used constantly!</p>
<p>Should you have any questions or problems, please write us. Remember that
we in the Home Economics Department are at your service—just like your IH
Refrigerator—<i>all the time</i>!</p>
<p class="jr1"><i>Sincerely</i>,
<br/><ANTIMG class="inline" src="images/irma.jpg" alt="Irma Harding" width-obs="300" height-obs="156" />
<br/><i>Home Economist</i>
<br/><i>International Harvester Company</i>
<br/><i>180 North Michigan Avenue</i>
<br/><i>Chicago 1, Illinois</i></p>
<p><span class="smaller"><span class="ssn">Copyright 1950, International Harvester Company</span></span></p>
<div class="pb" id="Page_3">3</div>
<h4><span class="large">FROSTY BEVERAGES</span></h4>
<div class="fig"> id="fig1"> <ANTIMG src="images/p01b.jpg" alt="" width-obs="800" height-obs="668" /> <p class="pcap">With your International Harvester Refrigerator to provide you with a generous supply of ice cubes, you will
be serving many cooling, colorful beverages
in the summer time. Here are
some suggestions for making these
mid-afternoon and evening pick-ups
especially refreshing.</p>
</div>
<h4>ICE CUBES FOR COLD DRINKS</h4>
<p>Use either crushed or whole cubes. Crushed ice cools beverages more quickly;
cubes last longer and add a pleasant tinkle.</p>
<h4>FANCY ICE CUBES</h4>
<p>Freeze curls of lemon or orange peel, maraschino cherries with stems, or sprigs
of mint, a raspberry or strawberry in ice cubes.</p>
<p>Freeze leftover fruit drinks in the ice-cube trays to serve in iced tea or other
beverages.</p>
<p>For fancy cubes, freeze the cubes slowly to prevent cloudiness and expansion.
If fruit is to be frozen in the cube, fill tray ⅓ full of liquid, partially freeze and
add fruit. Allow to freeze into position. Add water to within ¼ inch of top of
tray and finish freezing.</p>
<p>Freeze punch in cubes or in a block—ideal for chilling the punch bowl and
cooling the beverage. Children will love these frozen cubes of sweet fruit flavor
if sticks are inserted in the mixture when nearly frozen so they will resemble
frozen suckers.</p>
<h4>TO FROST RIMS OF GLASSES</h4>
<p>Put lemon juice into a shallow dish. Sift superfine granulated or powdered sugar
onto a plate—about ¼ inch deep. Invert each glass in the lemon juice. Lift out
of juice, place into the sugar for a minute. Lift carefully out of the sugar so as
not to jar the sugar coating which has formed on the rim. Place in the refrigerator
until “set.” Fill glasses with the beverage, being careful not to disturb the frost.</p>
<h4>USE OF SYRUPS</h4>
<p>Keep several kinds of syrups on hand in your refrigerator. Leftover syrup from
canned fruit makes a delicious base for chilled fruit beverages.</p>
<div class="pb" id="Page_4">4</div>
<h3 id="c1">PLAIN SUGAR SYRUP</h3>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">1 cup water</p>
</div>
<p>Combine sugar and water, boil 5 minutes, cool and store in refrigerator; can be
used for iced tea and fruit drinks.</p>
<h3 id="c2">CHOCOLATE SYRUP</h3>
<div class="verse">
<p class="t0">½ cup cocoa or 2 squares unsweetened chocolate</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 cup water</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1½ teaspoons vanilla</p>
</div>
<p>Combine cocoa, sugar, water and cook over low heat about 5 minutes, or until
thickened. Cool. Add salt and vanilla. Store in refrigerator. Chocolate syrup is
ideal for milk drinks.</p>
<h3 id="c3">PUNCH-TEA BASE</h3>
<div class="verse">
<p class="t0">2 teaspoons tea</p>
<p class="t0">2 cups boiling water</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 cup orange juice</p>
<p class="t0">½ cup lemon juice</p>
<p class="t0">½ cup cold water</p>
<p class="t0">1 quart chilled ginger ale</p>
</div>
<p>Pour boiling water over tea. Cover and allow to stand 3 minutes. Strain over
sugar. Stir until sugar is dissolved. Cool. Add orange and lemon juices and cold
water. Ice well. Add ginger ale just before serving punch. Base can be stored in
refrigerator for later use. Yield: 10 to 12 servings.</p>
<h3 id="c4">CRANBERRY ORANGE PUNCH</h3>
<div class="fig">> <ANTIMG src="images/p02.jpg" id="ncfig2" alt="uncaptioned" width-obs="800" height-obs="544" /></div>
<div class="verse">
<p class="t0">¼ cup sugar</p>
<p class="t0">¾ cup water</p>
<p class="t0">One 6-oz. can frozen orange juice</p>
<p class="t0">1 bottle (1 pint) cranberry juice</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">Red food coloring</p>
<p class="t0">1 cup ginger ale</p>
</div>
<p>Add water to sugar; place over heat and bring to a boil, dissolving sugar. Cool.
Add frozen orange juice, cranberry juice, lemon juice and few drops food coloring.
Mix well and chill. Just before serving add ginger ale. Yield: 1½ quarts.</p>
<div class="pb" id="Page_5">5</div>
<h3 id="c5">FROSTY GINGER ALE PUNCH</h3>
<div class="verse">
<p class="t0">2 quarts lime sherbet</p>
<p class="t0">2 quarts ginger ale</p>
</div>
<p>Add ginger ale to sherbet in a punch bowl. When sherbet has partially melted,
serve in punch cups. Other flavor sherbets can be used. Serves 24.</p>
<h3 id="c6">STRAWBERRY FLOAT</h3>
<div class="verse">
<p class="t0">One 1-lb. package frozen strawberries</p>
<p class="t0">½ pint strawberry ice cream</p>
<p class="t0">2 cups milk</p>
</div>
<p>Allow strawberries to thaw slightly. Sieve berries and add milk and ice cream.
Stir until ice cream is partially melted. Serve in tall glasses. Yield: 1 quart.</p>
<h3 id="c7">PINEAPPLE FLUFF</h3>
<div class="verse">
<p class="t0">2 eggs, separated</p>
<p class="t0">3 tablespoons sugar</p>
<p class="t0">1 cup milk</p>
<p class="t0">½ cup unsweetened pineapple juice</p>
</div>
<p>Beat egg yolks, add sugar and milk. Fold in stiffly beaten egg whites. Add pineapple
juice and mix well. Pour into fruit juice glasses. Especially yummy for
the kiddies! Yield: 4 servings.</p>
<h2 id="c8"><span class="small">Frozen Desserts</span></h2>
<div class="fig"> id="fig2"> <ANTIMG src="images/p03.jpg" alt="" width-obs="800" height-obs="663" /> <p class="pcap">You can easily make delicious, smooth-textured frozen desserts in your International Harvester
refrigerator. And you can add
variations of your own choice. Fruits in season add a luscious taste as do
flavors such as chocolate, coffee, maple, caramel, marshmallow or nuts.
Having a supply of ice cream variations on hand in your refrigerator will
be a convenience and will provide tempting treats for you and your family.</p>
</div>
<h3 id="c9">ICE CREAM</h3>
<p>Ice cream frozen in a household refrigerator usually employs special ingredients
such as whole eggs, egg yolks, gelatin, corn syrup, flour or cornstarch, or hot
syrup poured over egg yolks or whites to counteract the formation of ice crystals.
These ingredients add body and richness and contribute to the smoothness
<span class="pb" id="Page_6">6</span>
by producing finer ice crystals. They also increase the amount of air that can be
incorporated, resulting in a greater volume. Combinations that are too sweet
will not freeze firm in a refrigerator. A good proportion is 1 part sugar to 4
parts liquid.</p>
<p>To freeze ice cream, set the cold control for fast freezing (coldest position).
Pour the mixture into the tray and place it on the bottom of the freezing compartment
in contact with the refrigerated surface. Freeze until firm throughout.
Remove the frozen mixture from the tray to a chilled bowl and break up the
mixture with wooden spoon (a wooden spoon does not conduct heat from the
hand as a metal one does). Work quickly. Beat with an electric mixer or a rotary
beater until mass is free of hard lumps. Gently fold in egg whites or whipped
cream. Return the mixture at once to the tray and place it in the freezing compartment.
Moisten the bottom of tray to insure good contact and to hasten freezing.
When frozen, reset cold control at midway between normal and coldest
point to mellow ice cream until time to serve.</p>
<h3 id="c10">VANILLA ICE CREAM (Uncooked Base)</h3>
<div class="verse">
<p class="t0">1 envelope gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1¾ cups milk, scalded</p>
<p class="t0">½ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 teaspoons vanilla</p>
<p class="t0">1½ cups cream, whipped</p>
</div>
<p>Soften gelatin in cold water and dissolve in hot milk, Add sugar, salt and vanilla.
Cool until slightly thickened. Fold in whipped cream. Pour in refrigerator tray
and freeze 1 hour, or until mush-like in consistency. Turn into chilled bowl. Beat
with rotary beater or electric mixer until smooth. Work quickly so mixture does
not melt. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.</p>
<h3 id="c11">VANILLA ICE CREAM (Cooked Base)</h3>
<div class="verse">
<p class="t0">⅔ cup sugar</p>
<p class="t0">1½ tablespoons cornstarch</p>
<p class="t0">1½ cups top milk</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2½ teaspoons vanilla</p>
<p class="t0">1 cup cream, whipped</p>
</div>
<p>Combine sugar and cornstarch in the top of a double boiler; gradually stir in
milk. Cook over boiling water, stir constantly, until the mixture thickens. Cover
and cook for 10 minutes. Stir a small portion of the hot mixture into the beaten
egg yolks. Add yolks to remaining hot mixture. Cook over hot, not boiling,
water; stir constantly for 3 minutes. Cool. Add vanilla and salt. Fold beaten egg
whites into cooled custard. Pour into refrigerator tray and freeze until firm
throughout. Remove to a chilled bowl. Beat with rotary beater or electric mixer
until smooth. Work quickly so mixture does not melt. Fold in whipped cream.
Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.</p>
<div class="pb" id="Page_7">7</div>
<h3 id="c12">FROZEN PLUM PUDDING</h3>
<div class="verse">
<p class="t0">1 square (1 ounce) unsweetened chocolate</p>
<p class="t0">3 tablespoons sugar</p>
<p class="t0">½ cup milk</p>
<p class="t0">½ cup chopped dates</p>
<p class="t0">½ cup currants</p>
<p class="t0">½ cup chopped pecans</p>
<p class="t0">1 egg separated</p>
<p class="t0">1 tablespoon sugar</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1 cup cream, whipped</p>
</div>
<p>Melt chocolate with sugar and milk. Add dates, currants, pecans and cook over
hot water until fruits are somewhat softened. Add beaten egg yolk. Chill this
mixture in refrigerator. Whip egg white until stiff, add 1 tablespoon sugar. Fold
into chocolate mixture. Add vanilla. Fold whipped cream into chocolate mixture.
Set cold control at coldest setting; pour mixture into freezing tray and
freeze until firm. Reset cold control at midway between normal and coldest
point and allow pudding to mellow until serving time. Yield: 6 servings.</p>
<h3 id="c13">ICE CREAM CRUMB PIE</h3>
<div class="verse">
<p class="t0">1½ cups chocolate cookie crumbs</p>
<p class="t0">1½ pints ice cream</p>
<p class="t0">¼ cup butter</p>
<p class="t0">¼ cup sugar</p>
</div>
<p>Roll thin chocolate wafers with rolling pin to make crumbs. Cream butter. Add
crumbs and sugar. Mix well. Pack half the crumb mixture in freezing tray. Place
in refrigerator to chill. Cover crumbs with ice cream; pack down well. Press
remaining crumbs firmly on top. Return to refrigerator and freeze. If desired
garnish with whipped cream before serving. Yield: 6 to 8 servings.</p>
<h3 id="c14">BUTTERSCOTCH SUNDAE SAUCE</h3>
<div class="verse">
<p class="t0">1¼ cups brown sugar</p>
<p class="t0">¾ cup light corn syrup</p>
<p class="t0">¼ cup butter</p>
<p class="t0">¾ cup light cream</p>
</div>
<p>Combine ingredients; heat slowly until sugar is dissolved. Cook until mixture
spins a thread (232°F.) Cool. Yield: 2 cups.</p>
<h3 id="c15">FUDGE SAUCE</h3>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">1 cup water</p>
<p class="t0">½ cup light corn syrup</p>
<p class="t0">3 squares (ounces) unsweetened chocolate</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">1 cup evaporated milk</p>
</div>
<p>Combine sugar, water and corn syrup; heat slowly until sugar is dissolved. Cook,
stirring occasionally, to soft ball stage (236°F.). Remove from heat and add chocolate,
stir until melted. Add vanilla and evaporated milk. Cool. Yield: 2½ cups.</p>
<div class="pb" id="Page_8">8</div>
<div class="fig"> id="fig3"> <ANTIMG src="images/p05.jpg" alt="" width-obs="800" height-obs="545" /> <p class="pcap"><b>PARFAITS</b>: A parfait is made from stiffly beaten egg whites over which a thick, hot syrup
is poured. When the mixture
is cool, it is combined with
stiffly beaten whipped cream.
Parfaits are frozen without
stirring.</p>
</div>
<h3 id="c16">FRUIT PARFAIT</h3>
<div class="verse">
<p class="t0">¾ cup sugar</p>
<p class="t0">½ cup water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">⅓ cup maraschino cherries, chopped</p>
<p class="t0">¼ cup maraschino cherry juice</p>
<p class="t0">2 cups cream, whipped</p>
</div>
<p>Boil sugar and water until it spins a thread (232°F.). Add slowly to beaten egg
yolks. Beat constantly until cooled. Stir in fruit and juice. Fold in beaten egg
whites and cream. Turn into refrigerator tray. Set cold control on coldest position.
When frozen, reset cold control at midway between normal and coldest point
and allow mixture to mellow several hours. Yield: 8 servings.</p>
<div class="verse">
<p class="t0">NOTE: Other fruits and juices can be substituted for the cherries.</p>
</div>
<h3 id="c17">MOLASSES NUT PARFAIT</h3>
<div class="verse">
<p class="t0">⅓ cup molasses</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">¼ cup water</p>
<p class="t0">2 eggs whites, stiffly beaten</p>
<p class="t0">1 cup heavy cream, whipped</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">¾ teaspoon cinnamon</p>
<p class="t0">½ cup chopped black walnuts</p>
</div>
<p>Cook together molasses, sugar and water to soft ball stage (236°F.). Gradually
pour syrup into stiffly beaten egg whites; beat constantly until mixture is cool.
Add vanilla and cinnamon. Fold in whipped cream and walnuts. Pour mixture
into freezing tray of refrigerator and place in freezing unit (set cold control on
coldest setting) to freeze. After mixture is frozen reset cold control at midway
between normal and coldest point and allow mixture to mellow several hours
Yield: 6 servings.</p>
<p class="tb"><b>MOUSSES</b>: A mousse is made from whipped cream and combined with one of
various flavorings, or fruit pulps, chocolate, macaroons, etc. Mousses are frozen
without stirring. Set cold control on coldest setting. When frozen, reset cold
control midway between normal and coldest to mellow before serving.</p>
<div class="pb" id="Page_9">9</div>
<h3 id="c18">VANILLA MOUSSE</h3>
<div class="verse">
<p class="t0">2 cups cream, whipped</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1½ teaspoons vanilla</p>
<p class="t0">2 egg whites, beaten (optional)</p>
<p class="t0">1½ teaspoons lemon juice</p>
</div>
<p>Add the sugar, vanilla and lemon juice to whipped cream. Fold in egg whites.
Freeze in a refrigerator tray without stirring. When frozen, reset cold control
at midway between normal and coldest point and allow mixture to mellow for
several hours. Yield: 8 servings.</p>
<h3 id="c19">STRAWBERRY MOUSSE</h3>
<div class="fig">> <ANTIMG src="images/p05a.jpg" id="ncfig3" alt="uncaptioned" width-obs="800" height-obs="552" /></div>
<div class="verse">
<p class="t0">1 cup crushed strawberries</p>
<p class="t0">½ cup sugar</p>
<p class="t0">2 cups heavy cream, whipped</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">⅛ teaspoon salt</p>
</div>
<p>Combine fruit pulp and sugar. Fold in whipped cream; add vanilla and salt.
Freeze in refrigerator tray without stirring. After freezing, reset cold control at
midway between normal and coldest point and allow mixture to mellow several
hours. Yield: 8 servings.</p>
<p class="tb"><b>SHERBETS</b>: A sherbet is an ice with egg whites, milk, cream or gelatin added.
Any recipe for an ice can be converted to a sherbet by the addition of stiffly
beaten egg whites, or by substituting milk for the water called for in the recipe.
Rather than make a syrup, scald the milk with the sugar and corn syrup in the
top of a double boiler. Cool, add remaining ingredients and proceed as directed
for ice cream.</p>
<p>Remove the mixture from the tray into a chilled bowl. Add unbeaten egg
whites. Beat until light in color and a smooth mush in texture. Put back into the
tray and return to refrigerator to complete freezing.</p>
<h3 id="c20">SHERBET</h3>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">2 cups water</p>
<p class="t0">2 teaspoons unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 egg whites, unbeaten</p>
<p class="t0">1 cup fruit juice or ½ cup crushed fruit</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 tablespoons lemon juice</p>
</div>
<p>Soften gelatin in ¼ cup cold water. Combine sugar and water and bring to a
boil. Dissolve gelatin in hot mixture. Cool. Add fruit juices or crushed fruit and
salt. Pour into refrigerator tray. Freeze until firm throughout. Remove to chilled
bowl. Add unbeaten egg whites. Beat with rotary beater or electric mixer until
light and fluffy. Return to tray. Freeze until firm. Yield: 6 to 8 servings.</p>
<div class="pb" id="Page_10">10</div>
<h3 id="c21">CRANBERRY SHERBET</h3>
<div class="verse">
<p class="t0">4 cups cranberries</p>
<p class="t0">2 cups water</p>
<p class="t0">2 cups sugar</p>
<p class="t0">1 teaspoon unflavored gelatin</p>
<p class="t0">1 cup orange juice</p>
<p class="t0">3 tablespoons grated orange rind</p>
<p class="t0">¼ cup lemon juice</p>
</div>
<p>Cook cranberries in water until skins pop; put through a food press. Add sugar
and heat to boiling. Soften the gelatin in orange juice and stir into hot mixture.
Add orange rind and lemon juice. Pour into refrigerator tray and freeze. Turn
into mixing bowl and beat until light and fluffy. Return to tray. Freeze firm.
Serve sherbet as a main course accompaniment, a punch float or a dessert.</p>
<h3 id="c22">LEMON CREAM SHERBET</h3>
<div class="verse">
<p class="t0">2 teaspoons grated lemon rind</p>
<p class="t0">½ cup lemon juice</p>
<p class="t0">1½ cups sugar</p>
<p class="t0">2 cups milk</p>
<p class="t0">2 cups light cream</p>
</div>
<p>Combine lemon rind, lemon juice, and sugar. Allow to stand several hours. Add
lemon mixture to milk and cream. Turn into refrigerator tray. Freeze until firm
throughout. Remove to chilled bowl and beat with rotary beater or electric mixer
until smooth and fluffy. Return to refrigerator to complete freezing. Yield: 8 to
10 servings.</p>
<h3 id="c23">FRUIT SHERBET</h3>
<div class="fig">> <ANTIMG src="images/p06.jpg" id="ncfig4" alt="uncaptioned" width-obs="800" height-obs="534" /></div>
<div class="verse">
<p class="t0">2 cups mashed bananas</p>
<p class="t0">⅓ cup lemon juice</p>
<p class="t0">⅓ cup orange juice</p>
<p class="t0">½ cup light corn syrup</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 egg white</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1 cup milk</p>
<p class="t0">¼ cup maraschino cherry juice</p>
<p class="t0">½ cup coarsely chopped maraschino cherries</p>
<p class="t0">½ teaspoon grated orange rind</p>
</div>
<p>Mix lemon juice with bananas, then add orange juice, corn syrup and salt. Beat
egg white until stiff but not dry; gradually beat in sugar. Fold into banana mixture.
Add milk, cherry juice, cherries and orange rind. Pour into refrigerator tray.
Freeze until mixture is almost firm. Place in chilled bowl and beat. Return to tray
and continue freezing until firm. Yield: 8 servings.</p>
<p class="tb"><b>ICES</b>: An ice is a mixture of fruit juices, sugar and flavoring. Combine fruit
juices and chilled syrup as directed. Mix well. Pour into freezing tray. Freeze until
firm throughout. Remove from tray to a chilled bowl, break up with a wooden
spoon and beat with an electric mixer or rotary beater until free of hard lumps
but still a thick mush. Work quickly. Return to tray to complete freezing.</p>
<div class="pb" id="Page_11">11</div>
<h3 id="c24">LEMON ICE</h3>
<div class="verse">
<p class="t0">2½ cups water</p>
<p class="t0">¾ cup corn syrup</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 tablespoon grated lemon rind</p>
<p class="t0">⅔ cup lemon juice</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">Yellow food coloring</p>
</div>
<p>Combine water, corn syrup, sugar and lemon rind in a saucepan. Stir until sugar
is dissolved. Bring to a boil and boil for 5 minutes without stirring. Cool. Add
lemon juice. Strain mixture to remove lemon rind. Tint a delicate yellow shade
with a few drops of food coloring. Freeze in a refrigerator tray until firm
throughout. Remove to chilled bowl. Break up with a wooden spoon and beat
with rotary beater or electric mixer until light. Return to refrigerator to complete
freezing. Yield: 6 to 8 servings.</p>
<h2 id="c25"><span class="small">Chilled Desserts</span></h2>
<p>There are many delectable desserts made from a gelatin base. These are
usually called Whips, Snows, or Creams, according to the fruit combination,
such as Cherry Whip, Grape Snow, or Pineapple Bavarian Cream. Other desserts
which have eye and taste appeal are combinations of fruit, gelatin or
cream fillings plus cake or cookie foundation. Again, these are ideal ways to
use the last of the angel food, sponge or plain cake or extend a small amount
of a food to fit your current needs.</p>
<p>Snow puddings attain a characteristic light, airy texture through the addition
of beaten egg whites which are folded in when the gelatin mixture begins
to set. The same holds true of Bavarian creams except that whipped cream
takes the place of the egg whites.</p>
<p>To use plain gelatin as a base, soften gelatin in a small amount of cold
liquid. Stir into the hot liquid. For general use, allow 1 envelope of gelatin to
2 cups of liquid. If acid fruit juices are used, the proportion of 1 envelope of
gelatin to 1¾ cups liquid is more satisfactory. To hasten setting of gelatin mixtures
and to preserve the fresh fruit flavors, heat only half of the liquid to dissolve
the softened gelatin. Then add the other half cold. <i>Note</i>: Fresh pineapple
juice or pulp must be scalded before using with gelatin because of an enzyme
in fresh pineapple that keeps gelatin from jelling.</p>
<p>To remove molded gelatin desserts, dip mold into a pan of warm (not hot)
water for about 30 seconds. The water should come almost to the top of the mold.
Then dessert can be removed easily to the serving plate by inverting mold on
the plate. Turn mold over carefully and dessert will remain on plate; this action
is done in the same manner as one removes a cake from the pan.</p>
<div class="pb" id="Page_12">12</div>
<h3 id="c26">ORANGE-BANANA CAKE</h3>
<div class="verse">
<p class="t0">1 package orange-flavored gelatin</p>
<p class="t0">1½ cups hot water</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">Few grains salt</p>
<p class="t0">¾ teaspoon grated orange rind</p>
<p class="t0">½ cup orange juice</p>
<p class="t0">¾ cup whipping cream</p>
<p class="t0">1½ cups finely diced bananas</p>
<p class="t0">12 lady fingers</p>
</div>
<p>Dissolve gelatin in hot water and add sugar, salt, orange rind and orange juice.
Chill until mixture starts to thicken. Whip cream until thick but not stiff. Fold
cream and bananas into gelatin. Line a bread pan with waxed paper. Line bottom
and sides of mold with lady fingers, split lengthwise. Fill mold with gelatin mixture.
Arrange lady fingers over top of gelatin. Chill until firm. Remove from
mold and slice. Yield: 8 servings.</p>
<h3 id="c27">PINEAPPLE REFRIGERATOR CAKE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1 No. 2 can crushed pineapple</p>
<p class="t0">1 cup sugar</p>
<p class="t0">½ cup chopped maraschino cherries</p>
<p class="t0">¼ cup chopped pecans</p>
<p class="t0">3 egg whites</p>
<p class="t0">2 cups whipping cream</p>
<p class="t0">2 dozen lady fingers or slices of sponge cake</p>
</div>
<p>Soften gelatin in cold water. Drain pineapple and heat pineapple juice. Dissolve
gelatin in pineapple juice, add sugar and stir until dissolved. Cool. Add cherries,
nuts and drained pineapple. Beat egg whites until stiff but not dry. Fold into
fruit mixture. Fold in whipped cream. Arrange a layer of lady fingers or sponge
cake on bottom and around sides of 9-inch square pan. Pour mixture into pan
and top with a layer of lady fingers or sponge cake. Let stand in refrigerator
24 hours. Slice and serve. Yield: 12 servings.</p>
<h3 id="c28">SNOW PUDDING</h3>
<div class="fig">> <ANTIMG src="images/p07.jpg" id="ncfig5" alt="uncaptioned" width-obs="800" height-obs="557" /></div>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1 cup boiling water</p>
<p class="t0">⅔ cup sugar</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">¼ cup lemon juice</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 egg whites</p>
</div>
<p>Soften gelatin in cold water. Dissolve in boiling water. Add sugar, grated rind,
lemon juice and salt. Cool. Chill until partially set. Beat egg whites until stiff.
Add gelatin mixture. Continue beating until mixture holds its shape. Pour into
mold or ice cube tray. Chill. Serve with custard sauce. Yield: 6 to 8 servings.</p>
<p><b>Variation</b>: Substitute 1 cup hot fruit juice for water. Decrease lemon juice to
2 tablespoons. Omit lemon rind.</p>
<div class="pb" id="Page_13">13</div>
<h3 id="c29">CUSTARD SAUCE</h3>
<div class="verse">
<p class="t0">2 cups milk</p>
<p class="t0">2 egg yolks</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 teaspoon vanilla</p>
</div>
<p>Scald milk in the top of a double boiler. Beat egg yolks slightly. Add sugar and
salt. Stir several spoons of scalded milk into egg mixture. Keep water in bottom
part of double boiler below boiling point during rest of the cooking period.
Add egg mixture to scalded milk, stirring constantly. Cook until the custard
thickens only enough to coat a metal spoon. Cool. Add vanilla. Store in covered
dish in the refrigerator until time to serve. Yield: 6 to 8 servings.</p>
<h3 id="c30">BAVARIAN CREAM</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1 cup milk, scalded</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1 cup cream, whipped</p>
</div>
<p>Soften gelatin in the cold water. Combine beaten egg yolks, salt and sugar. Add
scalded milk slowly, stirring constantly. Place in top of double boiler. Dissolve
softened gelatin in hot mixture. Cook over hot, not boiling water until mixture
coats a metal spoon. Cool until mixture begins to thicken. Add vanilla. Fold in
stiffly beaten egg whites and whipped cream. Turn into a 1½ quart mold or into
6 to 8 individual molds that have been rinsed in cold water. Chill until set. Unmold
for serving either plain or topped with fresh fruit or berries.</p>
<h3 id="c31">PEPPERMINT CREAM</h3>
<div class="fig">> <ANTIMG src="images/p07a.jpg" id="ncfig6" alt="uncaptioned" width-obs="800" height-obs="574" /></div>
<div class="verse">
<p class="t0">1 cup crushed peppermint stick candy</p>
<p class="t0">2 cups whipping cream</p>
<p class="t0">½ envelope unflavored gelatin</p>
<p class="t0">2 tablespoons cold water</p>
<p class="t0">One 10-ounce can chocolate wafers</p>
</div>
<p>Combine candy and ½ cup whipping cream, heat in double boiler until candy
is dissolved. Soften gelatin in cold water and add to candy mixture. Chill until
partially set. Fold in 1½ cups cream, whipped. Place chocolate wafer halves
around edge of 8-inch square pan. Arrange layer of wafers in bottom of pan.
Add half of gelatin mixture; top with layer of wafers, add remaining gelatin
mixture and top with wafer crumbs. Chill at least 12 hours. Yield: 9 servings.</p>
<div class="pb" id="Page_14">14</div>
<h3 id="c32">CHOCOLATE WHIPPED CREAM CAKE</h3>
<div class="verse">
<p class="t0">Two 8-inch sponge cake layers</p>
<p class="t0">1½ cups whipping cream</p>
<p class="t0">1 cup thick chocolate syrup</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ chopped nuts</p>
</div>
<p>Split layers of sponge or plain cake in half crosswise, making 4 layers. Whip cream
until it begins to thicken. Add the chocolate syrup all at once. Continue to beat
until the mixture is smooth, thick and well blended. Add sugar and salt. Spread
between the cake layers. Cover top and sides with the remaining cream. Sprinkle
nut meats over top of cake. Chill in the refrigerator for 24 hours. Yield: 8 to
10 servings.</p>
<h3 id="c33">CHOCOLATE REFRIGERATOR CAKE</h3>
<div class="fig">> <ANTIMG src="images/p08.jpg" id="ncfig7" alt="uncaptioned" width-obs="800" height-obs="556" /></div>
<div class="verse">
<p class="t0">1 package chocolate bits</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">3 tablespoons cold water</p>
<p class="t0">3 eggs, separated</p>
<p class="t0">1 cup cream, whipped</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">½ teaspoon peppermint extract (if desired)</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">18 lady fingers, split</p>
</div>
<p>Melt chocolate bits in top of double boiler. Add sugar and water. Mix well.
Remove from heat. Stir gradually into beaten egg yolks. Beat until smooth. Chill
until cold. Add salt and flavorings. Beat the egg whites until stiff but not dry.
Fold into chocolate mixture. Fold in the whipped cream. Line a loaf pan with
waxed paper. Put a layer of lady fingers on bottom and around sides. Add half
the chocolate filling, more lady fingers, remaining chocolate and lady fingers.
Chill in the refrigerator until set. To serve, remove from pan and garnish with
whipped cream. Yield: 12 servings.</p>
<h3 id="c34">MELLOW CHOCOLATE</h3>
<div class="verse">
<p class="t0">2 squares (2 ounces) unsweetened chocolate</p>
<p class="t0">½ cup boiling water</p>
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">3 beaten egg yolks</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">3 egg whites stiffly beaten</p>
</div>
<p>Melt chocolate in boiling water. Soften gelatin in cold water and add to chocolate
mixture; stir until gelatin is dissolved. Beat egg yolks, add ½ cup sugar and
beat until light and fluffy. Combine with chocolate mixture; add salt and vanilla.
Cool. Add remaining ¼ cup sugar to stiffly beaten egg whites and fold into
chocolate mixture until thoroughly blended. Chill in bowl. Spoon into sherbet
glasses. Garnish with whipped cream. Yield: 8 to 10 servings.</p>
<div class="pb" id="Page_15">15</div>
<h2 id="c35"><span class="small">Pies</span></h2>
<div class="fig"> id="fig4"> <ANTIMG src="images/p08a.jpg" alt="" width-obs="800" height-obs="582" /> <p class="pcap">Light, airy, colorful and delicious are the refrigerator pies you can prepare with the aid of your International Harvester Refrigerator. These pies are commonly referred to as chiffon, cream or Bavarian pies. Being light and cool,
they are ideal for the final touch to a summer dinner. The shell or crust can
be either baked pastry or a crumb crust, according to one’s individual preference.
If a baked pie shell is preferred, it will keep its shape better if chilled
in the refrigerator before baking.</p>
<p class="pcapc"><b>CRUMB PIE SHELL</b>: Add ½ cup butter and 2 to 4 tablespoons sugar to 1¼
cup crumbs. For crumbs use either graham crackers, chocolate wafers, or crisp
prepared cereals. Spread in a 9-inch pie pan and chill thoroughly.</p>
</div>
<h3 id="c36">ROLLED OATS CRUST</h3>
<div class="verse">
<p class="t0">2 cups quick oats</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">⅔ cup melted butter</p>
<p class="t0">½ cup brown sugar</p>
</div>
<p>Mix all ingredients. Spread ½ cup of mixture on a shallow pan and press rest
of mixture into a 9-inch pie pan. Bake in moderate oven (350°F.) for 20 minutes.
Sprinkle the ½ cup crumbs over top of pie for garnish.</p>
<h3 id="c37">GINGER SNAP CRUST</h3>
<div class="verse">
<p class="t0">1 cup crushed ginger snaps</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ cup melted butter</p>
</div>
<p>Mix sugar with ginger snap crumbs. Add melted butter and stir until well
blended. Press firmly into bottom and sides of 9-inch pie pan. Bake 8 minutes
at 375°F. Cool.</p>
<div class="pb" id="Page_16">16</div>
<h3 id="c38">LEMON CHIFFON PIE</h3>
<div class="verse">
<p class="t0">4 eggs, separated</p>
<p class="t0">½ cup lemon juice</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">One 9-inch pie shell</p>
</div>
<p>Combine beaten egg yolks, lemon juice, salt and ¼ cup of sugar in top of a
double boiler. Cook over hot water to a custard consistency. Soften gelatin in
cold water. Dissolve in hot mixture. Add lemon rind. Cool until mixture begins
to thicken. Beat egg whites until stiff. Gradually add the remaining ½ cup of
sugar. Fold into lemon mixture. Fill a baked pie shell with mixture and chill in
refrigerator. Garnish pie with sweetened whipped cream before serving.</p>
<h3 id="c39">VANILLA CHIFFON PIE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">2 tablespoons cold water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">1½ cups milk</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ cup sugar</p>
<p class="t0">2 teaspoons vanilla</p>
<p class="t0">One 9-inch crumb shell</p>
</div>
<p>Soften gelatin in cold water. Combine beaten egg yolks, milk, salt and ¼ cup
of the sugar in the top of a double boiler. Cook over hot, not boiling, water
until mixture thickens, stirring constantly. Dissolve softened gelatin in hot mixture.
Chill until mixture begins to thicken. Add vanilla. Beat egg whites only
until stiff; gradually beat in remaining sugar. Fold into gelatin mixture. Pile
lightly into crumb shell. Chill until firm. Spread with whipped cream and garnish
with grated semi-sweet chocolate or chocolate shot.</p>
<h3 id="c40">CHOCOLATE CHIFFON PIE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 squares (2 oz.) unsweetened chocolate</p>
<p class="t0">1 cup milk</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ cup sugar</p>
<p class="t0">⅔ cup cream, whipped</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">One 9-inch pie shell</p>
</div>
<p>Soften gelatin in cold water. Combine chocolate and milk in the top of double
boiler. Heat over boiling water until chocolate is melted. Beat until smooth. Dissolve
softened gelatin in the hot mixture. Beat egg yolks until thick and lemon-colored.
Gradually beat in salt and about half the sugar. Add hot chocolate mixture
slowly. Add vanilla. Mix well. Chill until mixture begins to thicken. Beat
egg whites only until stiff. Gradually beat in remaining sugar. Fold egg whites
and whipped cream into the chocolate mixture. Pile lightly in the pie shell. Chill
in refrigerator until firm. To serve, top with sweetened whipped cream.</p>
<div class="pb" id="Page_17">17</div>
<h3 id="c41">PINK LEM-BERRY PIE</h3>
<div class="fig">> <ANTIMG src="images/p09.jpg" id="ncfig8" alt="uncaptioned" width-obs="800" height-obs="544" /></div>
<div class="verse">
<p class="t0">1 package strawberry flavored gelatin</p>
<p class="t0">½ cup hot water</p>
<p class="t0">¼ cup lemon juice</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1½ cups heavy cream</p>
<p class="t0">1 teaspoon lemon rind, grated</p>
</div>
<p>Line a deep 9-inch pie plate with graham cracker crust (<SPAN href="#Page_15">Page 15</SPAN>). Save ¼ cup of
the crumb mixture for topping. Dissolve gelatin in hot water. Add sugar, lemon
juice and salt; chill until partially set. Whip cream until it begins to thicken. Add
gelatin mixture and whip until soft peaks are formed. Fold in lemon rind. Pour into
graham cracker crust. Top with remaining crumbs. Chill until firm.</p>
<h3 id="c42">FRESH STRAWBERRY PIE</h3>
<div class="fig">> <ANTIMG src="images/p09a.jpg" id="ncfig9" alt="uncaptioned" width-obs="800" height-obs="547" /></div>
<div class="verse">
<p class="t0">1 quart fresh strawberries</p>
<p class="t0">1½ cups sugar</p>
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">Red food coloring</p>
<p class="t0">1 cup cream, whipped</p>
<p class="t0">One 9-inch pie shell</p>
</div>
<p>Wash and cap strawberries. Sprinkle with 1 cup sugar. Let stand in refrigerator
for several hours. Soften gelatin in cold water. Press half the berries and all the
juice through a sieve to make 1½ cups of sieved berries and juice (if necessary,
add water to make up the full amount). Add remaining ½ cup sugar and lemon
juice. Heat to the boiling point. Dissolve gelatin in hot strawberry mixture. Add
coloring to give a bright red color. Chill until mixture begins to thicken. Place
remaining whole berries in pie shell. Cover with thickened gelatin mixture. Chill
until firm. Top with sweetened whipped cream before serving.</p>
<div class="pb" id="Page_18">18</div>
<h3 id="c43">PINEAPPLE CHEESE PIE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">3 egg yolks</p>
<p class="t0">1 cup crushed pineapple not drained</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1 cup cottage cheese</p>
<p class="t0">3 egg whites</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ cup sugar</p>
<p class="t0">One 9-inch crushed corn flakes crust (<SPAN href="#Page_15">page 15</SPAN>)</p>
<p class="t0">Reserve three tablespoons crumbs for topping</p>
</div>
<p>Soften gelatin in cold water. Combine egg yolks, pineapple, lemon rind, lemon
juice and ⅓ cups of sugar, in top of double boiler and cook, stirring constantly.
When thick, remove from heat and add softened gelatin. Sieve cottage cheese
and add to hot mixture. Cool until mixture begins to thicken. Add salt to egg
whites and beat till stiff. Gradually beat in ½ cup sugar. Fold into cold mixture.
Turn into chilled crust, sprinkle with crumbs; chill till firm.</p>
<h3 id="c44">BLACK BOTTOM PIE</h3>
<h5 class="center">CHOCOLATE LAYER</h5>
<div class="verse">
<p class="t0">2¼ teaspoons unflavored gelatin</p>
<p class="t0">3 tablespoons cold water</p>
<p class="t0">1⅓ cups milk</p>
<p class="t0">3 egg yolks</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">2¼ teaspoons cornstarch</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1½ squares (ounces) unsweetened chocolate</p>
<p class="t0">¾ teaspoon vanilla</p>
<p class="t0">One 9-inch chocolate wafer crust (<SPAN href="#Page_15">page 15</SPAN>)</p>
</div>
<p>Soften gelatin in cold water; scald milk in double boiler. Beat egg yolks slightly;
stir in combined sugar, cornstarch and salt. Slowly stir in milk. Return to double
boiler; cook, stir over hot water until custard coats spoon. Remove from heat,
stir in gelatin until dissolved. Melt chocolate in saucepan, remove from heat.
Slowly stir in one half of the custard, reserving other half for white layer. Add
vanilla; beat until smooth. Cool until mixture starts to thicken. Pour into crust
and chill.</p>
<h5 class="center">WHITE LAYER</h5>
<div class="verse">
<p class="t0">3 egg whites</p>
<p class="t0">⅛ teaspoon cream of tarter</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">2 tablespoons rum or ½ teaspoon rum flavoring</p>
</div>
<p>Beat egg whites with cream of tartar until stiff. Add sugar. Fold in remaining
half of custard and rum. Pour on top of chocolate layer. Chill until set.</p>
<h5 class="center">TOPPING</h5>
<div class="verse">
<p class="t0">¼ cup cream, whipped</p>
<p class="t0">½ square unsweetened chocolate, grated</p>
</div>
<p>Just before serving, spread whipped cream on pie and sprinkle with chocolate.</p>
<div class="pb" id="Page_19">19</div>
<h2 id="c45"><span class="small"><i>Salads</i></span></h2>
<div class="fig"> id="fig5"> <ANTIMG src="images/p10.jpg" alt="" width-obs="800" height-obs="662" /> <p class="pcap">The secret of a successful salad is thorough chilling and crisping of all ingredients. Salad greens should be thoroughly cleaned and dried; fruits well drained; meat, fish and cheese cut into bite-size pieces of uniform shape. Eye-appeal is
important. Add colorful garnishes to a salad that is not naturally colorful.</p>
<p class="pcapc">Salads for the main course should contain some protein-rich foods, such as
chicken, meat, fish, or cheese, and vegetables. Marinate meat or vegetables separately
in a tart French dressing and combine just before serving. Mayonnaise
or cooked dressings give added food value and body to salads of this kind. For
meat, chicken or fish salads, allow ½ cup ingredients and 2 tablespoons dressing
per serving. The salad will be more attractive if the pieces are large enough
to be identified.</p>
</div>
<p><b>MIXED GREEN SALAD</b>: A green salad served before, after or with a hearty main
course should be light and tangy, the servings should be small, and the dressing
tart. Greens can include lettuce, chicory, romaine, water cress or endive. Other
raw vegetables can be added, such as tomatoes, radishes, onions, cucumbers, carrots,
beets, spinach leaves, turnips, and cauliflower or broccoli flowerettes.</p>
<p><b>SALAD TACTICS</b>: When choosing the dressing to accompany the salad, remember
a safe rule to follow is simple dressings for accompaniment salads, hearty
dressings for main-course salads and sweet dressings for dessert salads. Too much
dressing can ruin a salad. It is best to season salads lightly and provide additional
dressing on the side.</p>
<p>Dip fruits that darken in lemon juice. Pieces of fruit should be large enough
so they can be identified. Many of the smaller fruits and berries can be left whole
or halved. Allow ½ cup fruit per serving. Handle salad foods lightly. Do not mix
excessively, or packing and bruising may result. Keep salads in the refrigerator
until ready to serve. Long waiting in room temperature causes them to lose their
crispness. It is good practice to chill the salad plates in your refrigerator before
serving the salad. This applies especially to fruit and gelatin salads.</p>
<div class="pb" id="Page_20">20</div>
<h3 id="c46">CRAB STUFFED TOMATOES</h3>
<div class="fig">> <ANTIMG src="images/p11.jpg" id="ncfig10" alt="uncaptioned" width-obs="800" height-obs="604" /></div>
<div class="verse">
<p class="t0">10 medium sized firm, ripe tomatoes</p>
<p class="t0">2 cups crabmeat (two 7-ounce cans)</p>
<p class="t0">¾ cup chopped celery</p>
<p class="t0">2 tablespoons chopped green pepper</p>
<p class="t0">1 pimiento, chopped</p>
<p class="t0">2 hard cooked eggs, chopped</p>
<p class="t0">2 tablespoons capers</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">Few grains pepper</p>
<p class="t0">Mayonnaise</p>
</div>
<p>Wash tomatoes (peel if desired) and scrape out centers. Sprinkle inside of
tomatoes with salt. Invert and chill in refrigerator. Fill with crab meat stuffing.
Flake crab meat, combine with celery, green pepper, pimiento, eggs and capers.
Season with salt and pepper. Add mayonnaise to moisten. Garnish with deviled
eggs and whole baby gherkins. Yield: 10 servings.</p>
<h3 id="c47">POTATO SALAD</h3>
<div class="verse">
<p class="t0">12 medium sized cooked potatoes</p>
<p class="t0">½ cup chopped onion</p>
<p class="t0">1 tablespoon salt</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">1½ teaspoons celery seed</p>
<p class="t0">½ cup vinegar</p>
<p class="t0">⅓ cup chopped sweet pickle</p>
<p class="t0">¼ cup melted butter</p>
<p class="t0">4 hard cooked eggs, chopped</p>
<p class="t0">Mayonnaise</p>
</div>
<p>Dice potatoes. Add onion, salt, pepper, celery seed, vinegar and pickles. Mix
lightly. Add melted butter and chopped eggs. If you desire, add mayonnaise to
moisten. Yield: 10 servings.</p>
<h3 id="c48">TUNA FISH SALAD</h3>
<div class="fig">> <ANTIMG src="images/p11a.jpg" id="ncfig11" alt="uncaptioned" width-obs="800" height-obs="529" /></div>
<div class="verse">
<p class="t0">2 cups flaked tuna fish (two 7-ounce cans)</p>
<p class="t0">¾ cup chopped celery</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">1 tablespoon minced onion</p>
<p class="t0">¼ chopped sweet pickle</p>
<p class="t0">4 hard cooked eggs, chopped</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">⅓ cup mayonnaise</p>
</div>
<p>Combine tuna fish, celery, salt, pepper, onion, pickles, and eggs. Moisten with
lemon juice and mayonnaise. Chill in refrigerator. Yield: 6 servings.</p>
<div class="pb" id="Page_21">21</div>
<h3 id="c49">FROZEN FRUIT SALAD</h3>
<div class="verse">
<p class="t0">Two 3-ounce packages cream cheese</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">2 tablespoons salad dressing</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">½ cup drained crushed pineapple</p>
<p class="t0">½ cup coarsely chopped maraschino cherries</p>
<p class="t0">½ cup coarsely chopped pecans</p>
<p class="t0">½ cup diced marshmallows</p>
<p class="t0">1 cup whipping cream</p>
<p class="t0">2 cups diced ripe bananas</p>
</div>
<p>Mash cheese with fork. Blend with salt, salad dressing, lemon juice and mix well.
Fold in pineapple, cherries, nuts, bananas and marshmallows. Whip cream till
thick (not stiff), and fold into cheese mixture. Turn into freezing trays of refrigerator.
Freeze until firm with cold control set at coldest setting. Yield: 8 to 10
servings.</p>
<p class="tb"><b>MOLDED SALADS</b>: Before using the mold or molds when making gelatin salads,
rinse them in cold water. Leave excess moisture on the molds, or brush
molds lightly with salad oil. If square sided molds are used they can be lined
with strips of cellophane. If individual molds are not available, small muffin
pans will serve as a convenient substitute, or pour the mixture into an ice cube
tray with the metal grid in position. Place the tray on the food compartment
shelf until salad sets. A plain gelatin base or a flavored base may be used for
the salad. Your choice depends upon the other ingredients that make up the salad.</p>
<h3 id="c50">VEGETABLE SALAD</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1 cup boiling water</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">3 tablespoons vinegar</p>
<p class="t0">1 tablespoon sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 tablespoons grated onion</p>
<p class="t0">2 cups diced vegetables</p>
</div>
<p>Soften gelatin in cold water; add boiling water and stir until dissolved. Add
lemon juice, vinegar, sugar, salt and onion. Mix well. Chill until partially set.
Add vegetables. Rinse mold in cold water. Fill mold with mixture. Chill until
firm. Unmold on a bed of salad greens. Yield: one 8-inch ring mold.</p>
<h3 id="c51">GELATIN BASE FOR MEAT OR CHICKEN SALAD</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">1¾ cups bouillon or soup stock</p>
<p class="t0">1 tablespoon grated onion</p>
</div>
<p>Soften the gelatin in ¼ cup of the cold bouillon or soup stock. Heat the remaining
stock to boiling; add softened gelatin and stir until dissolved; add grated
onion or other desired seasonings. Makes one 8-inch ring mold. <span class="sc">Note</span>: Use
chicken bouillon for chicken salad and beef bouillon for meat salads.</p>
<div class="pb" id="Page_22">22</div>
<h3 id="c52">FISH SALAD</h3>
<p>Use lemon flavored gelatin and follow directions given on the package. Substitute
3 tablespoons of vinegar for part of the water. Add 1 tablespoon grated onion
and ½ teaspoon salt. Add flaked fish and such ingredients as chopped hard
cooked eggs, pickles, celery, green peppers and olives.</p>
<h3 id="c53">CHICKEN MUSHROOM SALAD</h3>
<div class="verse">
<p class="t0">1 can condensed mushroom soup</p>
<p class="t0">½ cup mayonnaise</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">1 cup celery, cut fine</p>
<p class="t0">2 pimientos, cut fine</p>
<p class="t0">1½ cups chicken, shredded</p>
</div>
<p>Add mayonnaise and lemon juice to soup. Soften gelatin in cold water, dissolve
over hot water. Add gelatin to soup mixture and mix well. Add celery, pimiento
and chicken. Turn into mold and chill until firm. Yield: 6 to 8 servings.</p>
<h3 id="c54">AVOCADO-CHERRY SALAD</h3>
<div class="fig">> <ANTIMG src="images/p12.jpg" id="ncfig12" alt="uncaptioned" width-obs="800" height-obs="483" /></div>
<div class="verse">
<p class="t0">1 package raspberry flavored gelatin</p>
<p class="t0">1 No. 2½ can Bing cherries, pitted</p>
<p class="t0">2 avocados, diced</p>
<p class="t0">¼ cup lemon juice</p>
<p class="t0">2 grapefruit, halved and hollowed out</p>
</div>
<p>Cut grapefruit in half, remove pulp and use in other ways. Drain cherries. Combine
cherry liquid and lemon juice and add water to make 1¾ cups of liquid:
Heat; pour over gelatin and stir until dissolved. Chill until partially set. Add
cherries and avocado. Pour into half grapefruit shells and chill until firm. Cut
each half in half again for serving. Yield: 8 servings.</p>
<h3 id="c55">SHRIMP TOMATO MOLD</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold tomato juice</p>
<p class="t0">1¼ cups hot tomato juice</p>
<p class="t0">¼ cup sweet pickle juice</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 teaspoon horseradish</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">¾ cup finely diced celery</p>
<p class="t0">3 tablespoons diced green pepper</p>
<p class="t0">1 package frozen green shrimp, cooked and cut in pieces</p>
<p class="t0">¼ cup chopped sweet pickle</p>
<p class="t0">2 tablespoons chopped onion</p>
</div>
<p>Soften gelatin in cold tomato juice. Add hot juice and stir until gelatin is dissolved.
Add pickle juice, salt, horseradish and lemon juice. Chill until mixture
starts to thicken. Add celery, green pepper, shrimp, pickle and onion. Turn into
mold and chill until firm. Yield: 6 to 8 servings.</p>
<div class="pb" id="Page_23">23</div>
<h3 id="c56">LUNCHEON EGG SALAD</h3>
<div class="verse">
<p class="t0">12 hard cooked eggs</p>
<p class="t0">2 envelopes unflavored gelatin</p>
<p class="t0">½ cup cold water</p>
<p class="t0">1 cup boiling water</p>
<p class="t0">1 cup mayonnaise</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">3 tablespoons chopped green pepper</p>
<p class="t0">2 tablespoons chopped pimiento</p>
<p class="t0">2 drops tabasco</p>
</div>
<p>Soften gelatin in cold water, dissolve in boiling water. Put hard cooked eggs
through a sieve or ricer. Add gelatin, mayonnaise, salt, pepper, lemon juice,
green pepper, pimiento and tabasco. Pour salad mixture into mold. Chill until
firm and serve with Mock Russian Dressing. Yield: 10 servings.</p>
<p class="tb">MOCK RUSSIAN DRESSING: Mix thoroughly ¾ cup mayonnaise, 1½ cup chili
sauce and ½ teaspoon Worcestershire sauce.</p>
<h3 id="c57">SALMON MOUSSE</h3>
<div class="verse">
<p class="t0">2 envelopes unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 cups boiling water</p>
<p class="t0">¼ cup vinegar</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">2 teaspoons finely chopped onion</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ cup catsup</p>
<p class="t0">¼ cup heavy cream, whipped</p>
<p class="t0">¾ cup salad dressing</p>
<p class="t0">½ cup diced celery</p>
<p class="t0">2 cups flaked salmon</p>
<p class="t0">½ cup sliced stuffed olives</p>
</div>
<p>Soften gelatin in cold water, dissolve in boiling water. Add vinegar, Worcestershire
sauce, onion, salt, catsup and mix well. Chill until slightly thickened. Fold in
whipped cream, salad dressing, celery, salmon and olives. Pour into fish or ring
mold. Chill until firm. Unmold. Attractive garnishes may be made of sliced olives,
tomatoes or hard-cooked eggs. Yield: 6 to 8 servings.</p>
<h3 id="c58">CONVERSATION SALAD</h3>
<div class="verse">
<p class="t0">1 No. 2½ can Bing cherries, pitted</p>
<p class="t0">½ cup lemon juice</p>
<p class="t0">1 package cherry-flavored gelatin</p>
<p class="t0">¾ cup broken pecan meats</p>
<p class="t0">One 3-ounce bottle stuffed olives, sliced</p>
</div>
<p>Drain cherries, combine cherry syrup and lemon juice and add water to make
1¾ cups liquid. Heat, pour over gelatin and stir until dissolved. Chill until partially
set. Add cherries, nuts and olives. Pour into mold and chill until firm.
Yield: 8 servings.</p>
<div class="pb" id="Page_24">24</div>
<h3 id="c59">TWO-TONED PERFECTION SALAD</h3>
<div class="fig">> <ANTIMG src="images/p13.jpg" id="ncfig13" alt="uncaptioned" width-obs="800" height-obs="500" /></div>
<div class="verse">
<p class="t0">1 package lime flavored gelatin</p>
<p class="t0">2 cups hot water</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">¾ cup finely shredded cabbage</p>
<p class="t0">1 cup diced celery</p>
<p class="t0">2 tablespoons diced green pepper or pimiento</p>
</div>
<h5 class="center">Top Layer</h5>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold milk</p>
<p class="t0">½ cup hot milk</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1¼ cups cream style cottage cheese (1 carton)</p>
<p class="t0">2 teaspoons minced onion</p>
</div>
<p>Dissolve lime flavored gelatin in hot water. Add sugar, salt and lemon juice.
Chill until mixture starts to thicken. Add cabbage, celery, green pepper or
pimiento. Turn into loaf pan. Chill until set. For top layer, soften gelatin in
cold milk. Dissolve in hot milk. Add salt, onion and cottage cheese. Spread
over lime gelatin mixture and chill until firm. Unmold on lettuce and serve with
salad dressing. Yield: 8 servings.</p>
<h3 id="c60">APPLE GINGER ALE SALAD</h3>
<div class="verse">
<p class="t0">1½ envelopes unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">½ cup hot pineapple juice</p>
<p class="t0">½ cup lemon juice</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 cup ginger ale</p>
<p class="t0">½ cup chopped celery</p>
<p class="t0">1 cup chopped red skinned apples</p>
<p class="t0">⅓ cup chopped dates</p>
<p class="t0">½ cup broken pecans</p>
<p class="t0">Few drops green vegetable coloring</p>
</div>
<p>Soften gelatin in cold water. Dissolve in hot pineapple juice. Add lemon juice,
sugar, salt, ginger ale and coloring. Chill until mixture begins to congeal. Fold in
celery, apple, dates and pecans. Pour into mold and chill until firm. Yield: 8
servings.</p>
<h3 id="c61">RHU-BERRY SALAD</h3>
<div class="fig">> <ANTIMG src="images/p13a.jpg" id="ncfig14" alt="uncaptioned" width-obs="800" height-obs="500" /></div>
<div class="verse">
<p class="t0">1 package frozen rhubarb</p>
<p class="t0">2 envelopes unflavored gelatin</p>
<p class="t0">½ cup cold water</p>
<p class="t0">1 package frozen strawberries</p>
<p class="t0">1 cup ginger ale</p>
<p class="t0">Red vegetable coloring</p>
</div>
<p>Cook frozen rhubarb about 5 minutes or until tender. Soften gelatin in cold water;
add to hot rhubarb and stir until dissolved. Cool slightly. Add frozen strawberries
and ginger ale to the mixture. Add enough red vegetable coloring to give desired
bright red color. Turn into mold. Chill. Yield: 8 servings.</p>
<div class="pb" id="Page_25">25</div>
<h3 id="c62">LIME-PINEAPPLE MOLD</h3>
<div class="verse">
<p class="t0">2 packages lime flavored gelatin</p>
<p class="t0">3 cups hot water</p>
<p class="t0">1 No. 2 can crushed pineapple (drained)</p>
<p class="t0">1 pint sour cream</p>
</div>
<p>Dissolve gelatin in hot water (some pineapple juice can be substituted for water).
Chill in refrigerator until gelatin begins to congeal. Add pineapple and sour
cream. Chill until set. Yield: 12 servings.</p>
<h3 id="c63">ROQUEFORT CHEESE SALAD</h3>
<div class="verse">
<p class="t0">Two 3-ounce packages cream cheese</p>
<p class="t0">1 ounce Roquefort or blue cheese</p>
<p class="t0">¾ cup milk</p>
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">3 tablespoons cold water</p>
<p class="t0">2 teaspoons lemon juice</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ cup pistachio nuts, chopped</p>
<p class="t0">Few drops green food coloring</p>
<p class="t0">½ cup heavy cream, whipped</p>
</div>
<p>Blend together cream cheese and Roquefort cheese. Add milk gradually and mix
well. Soften gelatin in cold water. Dissolve over hot water. Add gelatin to cheese
mixture, then lemon juice, salt and nuts. Tint a pale green with food coloring.
Fold in whipped cream; pour into mold and chill until firm. Yield: 12 servings.</p>
<h3 id="c64">FRENCH DRESSING</h3>
<div class="verse">
<p class="t0">1 small onion or 1 clove of garlic, sliced</p>
<p class="t0">¼ cup vinegar or lemon juice</p>
<p class="t0">1 tablespoon sugar</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">¼ teaspoon paprika</p>
<p class="t0">¾ cup salad oil</p>
</div>
<p>Add onion or garlic to vinegar, let stand 20 minutes; strain. Combine sugar, salt,
pepper and paprika in a jar or bowl. Add vinegar and oil. Cover tightly and shake
vigorously or beat with rotary egg beater or electric mixer. Store in the refrigerator.
Shake or beat dressing each time before serving. Makes 1 cup dressing.</p>
<h3 id="c65">FRUIT FRENCH DRESSING</h3>
<div class="verse">
<p class="t0">¼ cup orange juice</p>
<p class="t0">¼ cup pineapple juice</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">¼ cup salad oil</p>
<p class="t0">2 teaspoons sugar</p>
<p class="t0">½ teaspoon salt</p>
</div>
<p>Combine juices, oil, sugar and salt in a jar or bowl. Shake or beat vigorously until
well blended. Store in refrigerator. Shake or beat dressing each time before serving.
Makes 1 cup dressing.</p>
<div class="pb" id="Page_26">26</div>
<h3 id="c66">CELERY SEED DRESSING</h3>
<div class="verse">
<p class="t0">1¼ cups sugar</p>
<p class="t0">2 teaspoons dry mustard</p>
<p class="t0">2 teaspoons salt</p>
<p class="t0">1 tablespoon onion juice</p>
<p class="t0">⅔ cup vinegar</p>
<p class="t0">2 cups salad oil</p>
<p class="t0">2 tablespoons celery seed</p>
</div>
<p>Combine sugar, mustard, salt, onion juice and ½ the vinegar. Beat well. Then
gradually add the oil alternately with the remaining vinegar, and beat until a
stable emulsion has been formed. Add the celery seed. Makes about 3 cups.</p>
<h2 id="c67"><span class="small"><i>Refrigerator Cookies</i></span></h2>
<div class="fig"> id="fig6"> <ANTIMG src="images/p14.jpg" alt="" width-obs="800" height-obs="669" /> <p class="pcap">Crisp, crunchy, delightfully fresh cookies at a moment’s notice are at your fingertips when your International Harvester Refrigerator holds an ever-ready supply of refrigerator cookie dough. Refrigerator cookie dough keeps well in
your refrigerator for several weeks. When ready to bake cookies, merely cut
off thin slices of dough and bake as directed. Re-wrap and return remaining
dough to your refrigerator.</p>
</div>
<h3 id="c68">“6 IN 1” REFRIGERATOR COOKIES</h3>
<div class="verse">
<p class="t0">1 cup butter</p>
<p class="t0">½ cup brown sugar</p>
<p class="t0">½ cup white sugar</p>
<p class="t0">1 egg, beaten</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">2 cups all-purpose flour</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ square unsweetened chocolate, melted</p>
<p class="t0">¼ cup shredded coconut</p>
<p class="t0">¼ cup chopped raisins</p>
<p class="t0">¼ cup chopped pecans</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">¼ teaspoon nutmeg</p>
</div>
<p>Cream butter. Gradually add sugar. Continue creaming until mixture is light and
fluffy. Add egg and vanilla. Mix well. Sift together flour, soda and salt and
gradually add to mixture. Beat well after each addition. Divide dough into 6
equal portions. To one portion add chocolate; coconut to another; raisins to
another; pecans to another; cinnamon and nutmeg to another and leave the last
portion plain. Shape each portion into a roll 1¾ inches in diameter. Wrap in
waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet
in 375° oven 10-12 minutes. Yield: 5 dozen cookies.</p>
<div class="pb" id="Page_27">27</div>
<h3 id="c69">OATMEAL REFRIGERATOR COOKIES</h3>
<div class="fig">> <ANTIMG src="images/p14a.jpg" id="ncfig15" alt="uncaptioned" width-obs="800" height-obs="504" /></div>
<div class="verse">
<p class="t0">1 cup flour</p>
<p class="t0">2 teaspoons baking power</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">3 cups rolled oats</p>
<p class="t0">1 cup brown sugar</p>
<p class="t0">1 cup butter, melted</p>
<p class="t0">¼ cup boiling water</p>
</div>
<p>Sift flour, baking powder and salt together. Add rolled oats and brown sugar.
Mix. Add butter and boiling water and mix well. Form into rolls, wrap in waxed
paper and chill in refrigerator several hours. Slice and bake in moderate oven
(350°F.) about 10 minutes. Yield: 8 dozen cookies.</p>
<h3 id="c70">VANILLA REFRIGERATOR COOKIES</h3>
<div class="verse">
<p class="t0">½ cup shortening</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 egg, beaten</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1½ cups sifted all-purpose flour</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">½ teaspoon salt</p>
</div>
<p>Cream shortening. Gradually add sugar. Continue creaming until mixture is light
and fluffy. Add egg and vanilla. Mix well. Sift flour, soda and salt together and
gradually add to mixture. Beat mixture after each addition. Shape into a roll
about 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut
into ⅛ inch slices. Bake on cookie sheet in a moderately hot oven (375°F.) for
7 to 10 minutes. Yield: 6 dozen cookies.</p>
<h2 id="c71"><span class="small"><i>Refrigerator Rolls</i></span></h2>
<div class="fig"> id="fig7"> <ANTIMG src="images/p14d.jpg" alt="" width-obs="800" height-obs="604" /> <p class="pcap">It is a particular advantage to have refrigerated dough for fresh rolls when entertaining or if the family is small and cannot use a full recipe at one time. Almost any yeast roll may be refrigerated three or four days satisfactorily.
However, the recipe should contain plenty of yeast and sugar. When ready
to use, the dough can be formed into rolls of any desired shape or into coffee
cake. Refrigerating the dough at from 40°F. to 50°F. retards yeast activity.
The surface of the dough must be greased and covered tightly to prevent drying
or the formation of a hard crust.</p>
</div>
<div class="pb" id="Page_28">28</div>
<h3 id="c72">REFRIGERATOR ROLLS</h3>
<div class="verse">
<p class="t0">¾ cup milk</p>
<p class="t0">6 tablespoons sugar</p>
<p class="t0">1 tablespoon salt</p>
<p class="t0">5 tablespoons shortening</p>
<p class="t0">½ cup warm water</p>
<p class="t0">2 cakes yeast</p>
<p class="t0">1 egg</p>
<p class="t0">4½ cups sifted flour</p>
</div>
<p>Scald milk. Add sugar, salt, shortening and stir. Cool this mixture until lukewarm.
Soften yeast cakes in warm water and let stand until dissolved. Stir and add lukewarm
milk mixture. Add beaten egg and 2 cups flour, beat until smooth. Add
remaining flour and mix well. Place dough in a lightly greased bowl and brush
top with melted shortening. Cover and store in refrigerator, at least 2 hours. When
ready to use, punch dough down and cut off as much dough as desired. Form
rolls and place in greased muffin pans. Brush with melted butter, cover and let
rise in a warm place until doubled in bulk. Bake in hot oven (425°F.) about 15
minutes. Makes about 2 dozen rolls.</p>
<h3 id="c73">FOUNDATION SWEET DOUGH</h3>
<div class="verse">
<p class="t0">2 cakes yeast</p>
<p class="t0">¼ cup lukewarm water</p>
<p class="t0">1 cup milk</p>
<p class="t0">¼ cup butter</p>
<p class="t0">½ cup sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">1 teaspoon grated lemon rind (if desired)</p>
<p class="t0">5 cups sifted flour (about)</p>
</div>
<p>Soften yeast in lukewarm water. Scald milk. Add butter, sugar and salt and cool
to lukewarm. Add 2 cups flour and beat well. Add yeast, eggs and lemon rind.
Blend thoroughly. Add remaining flour to make a soft dough. Turn out on lightly
floured board and knead until satiny. Place in a greased bowl, cover and let rise
in warm place (80° to 85°F.) until doubled in bulk. Punch down and form into
smooth ball. Grease surface lightly, cover and put into refrigerator. To use,
remove dough from refrigerator and punch down. Mold at once into rolls, tea
rings or coffee cakes, or if preferred, let dough stand in warm room for an hour,
punch down and mold. Place in greased pans and let rise until doubled in bulk.
Bake in moderate oven (375°F.) 20 to 25 minutes for rolls, 25 to 30 minutes
for coffee cakes. Yield: about 3½ dozen rolls or two 12-inch tea rings.</p>
<div class="pb" id="Page_29">29</div>
<h2 id="c74"><span class="small"><i>Casserole Dishes</i></span></h2>
<div class="fig"> id="fig8"> <ANTIMG src="images/p15.jpg" alt="" width-obs="800" height-obs="592" /> <p class="pcap">Colorful, tasty, all-in-one dishes—casseroles—are ideal as the main dish for luncheon or supper. They are the solution to clever disguising of left-over foods. They are the answer to time-saving, before-hand meal preparation. The casserole
dish can be prepared several hours in advance, refrigerated, and later
placed in the oven so as to be piping hot by meal time.</p>
<p class="pcapc">As a rule, casserole dishes are made up of various combinations of a protein
food, a starch, a vegetable, and a sauce. The sauce is either white sauce,
plain or varied, or a cream soup. The starch may be noodles, spaghetti, macaroni,
crackers, potatoes or potato chips, bread crumbs or a cereal. The protein
food may be meat, fish, poultry or cheese. Often the vegetables and protein
foods are leftovers which are cleverly combined to appear dressed-up in a
new attire.</p>
<p class="pcapc">For the majority of casserole dishes, a medium white sauce is the right
consistency—the proportions being 2 tablespoons butter to 2 tablespoons flour,
½ teaspoon salt, few grains pepper, and 1 cup milk. Thin sauce can be made
by using 1 tablespoon butter and 1 tablespoon flour to 1 cup milk.</p>
</div>
<p><b>VARIATIONS</b>: Added zest enhancing the flavor of casserole dishes can be obtained
by varying the sauce.</p>
<p><b>SUGGESTIONS</b>: (These proportions are for 1 cup white sauce.)</p>
<p><b>PARSLEY SAUCE</b>: Add 2 to 4 tablespoons chopped parsley after sauce has cooled.</p>
<p><b>HORSERADISH SAUCE</b>: Add ¼ cup grated horseradish, drained, and ¼ teaspoon
dry mustard.</p>
<p><b>CHEESE SAUCE</b>: Add ½ cup grated cheese and a dash of paprika. Stir over low
heat until cheese is melted, or substitute 1½ teaspoons Worcestershire Sauce for
paprika.</p>
<p><b>OLIVE SAUCE</b>: Add 1 egg, unbeaten, ¼ cup light cream and cook over hot
water 2 minutes, stirring constantly. Add ⅓ cup chopped ripe or stuffed olives.</p>
<div class="pb" id="Page_30">30</div>
<h2 id="c75"><span class="small"><i>Other Uses</i></span></h2>
<h5 id="c76">GARNISHES:</h5>
<p>Many gay garnishes are easily made from raw vegetables. Place garnishes, such
as radish roses, celery curls or carrot sticks in a bowl of ice water for crisping.
Later these vegetables can be wrapped in a damp cloth and stored in the refrigerator
crisper until ready to serve.</p>
<h5 id="c77">SANDWICHES AND HORS D’OEUVRES:</h5>
<div class="fig">> <ANTIMG src="images/p16.jpg" id="ncfig16" alt="uncaptioned" width-obs="800" height-obs="594" /></div>
<p>Sandwiches and hors d’oeuvres can
be successfully stored for several
hours in the household refrigerator.
It is especially important that the
bread for hors d’oeuvres or sandwiches
be spread generously with butter. This is to prevent the filling from
soaking into the bread. Wrap sandwiches in waxed paper and then in a damp
cloth. If they are arranged on trays, cover with waxed paper and a damp cloth.
Sandwich fillings, too, can be stored in the refrigerator until serving time.</p>
<h3 id="c78">COTTAGE CHEESE FILLING</h3>
<div class="verse">
<p class="t0">1 pound cottage cheese, drained</p>
<p class="t0">2 tablespoons chopped olives</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">Dash of paprika</p>
<p class="t0">5 drops tabasco</p>
</div>
<p>Combine all ingredients and mix well.</p>
<h3 id="c79">SALMON SALAD SANDWICH FILLING</h3>
<div class="verse">
<p class="t0">1 cup flaked salmon</p>
<p class="t0">¼ cup diced celery</p>
<p class="t0">1 teaspoon minced onion</p>
<p class="t0">2 teaspoons minced parsley</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">3 tablespoons mayonnaise</p>
</div>
<p>Combine all ingredients and mix thoroughly.</p>
<div class="pb" id="Page_31">31</div>
<h3 id="c80">CHEESE SMOOTHY</h3>
<div class="fig">> <ANTIMG src="images/p16a.jpg" id="ncfig17" alt="uncaptioned" width-obs="800" height-obs="570" /></div>
<div class="verse">
<p class="t0">¼ pound American cheese</p>
<p class="t0">2 hard cooked eggs</p>
<p class="t0">2 teaspoons chopped onion</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">Dash paprika</p>
<p class="t0">3 tablespoons mayonnaise</p>
<p class="t0">2 teaspoons chopped pimiento</p>
</div>
<p>Put cheese and eggs through fine food chopper; add remaining ingredients and
mix well.</p>
<h3 id="c81">EGG SALAD SANDWICH FILLING</h3>
<div class="verse">
<p class="t0">3 hard cooked eggs, chopped</p>
<p class="t0">2 tablespoons chopped green pepper</p>
<p class="t0">2 tablespoons chopped celery</p>
<p class="t0">3 tablespoons chopped green olives</p>
<p class="t0">3 tablespoons chopped walnuts</p>
<p class="t0">3 tablespoons mayonnaise</p>
<p class="t0">1 tablespoon ketchup</p>
<p class="t0">¾ teaspoon salt</p>
</div>
<p>Combine all ingredients and mix well.</p>
<h3 id="c82">CABBAGE FILLING</h3>
<div class="verse">
<p class="t0">1 cup finely chopped raw cabbage</p>
<p class="t0">3 slices crisp bacon, crumbled</p>
<p class="t0">3 tablespoons mayonnaise</p>
<p class="t0">1 teaspoon minced onion</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">⅛ teaspoon celery salt</p>
<p class="t0">Dash of pepper</p>
</div>
<p>Combine all ingredients and mix well.</p>
<h3 id="c83">WIENIE SURPRISE SANDWICH FILLING</h3>
<div class="verse">
<p class="t0">4 frankfurters, cooked</p>
<p class="t0">4 tablespoons pickle relish</p>
<p class="t0">3-4 tablespoons mayonnaise</p>
</div>
<p>Put frankfurters through a fine food chopper. Add relish and mayonnaise. Mix
well.</p>
<div class="pb" id="Page_32">32</div>
<div class="fig"> id="fig9"> <ANTIMG src="images/p17.jpg" alt="" width-obs="500" height-obs="576" /> <p class="pcap"><span class="ssn">INTERNATIONAL HARVESTER</span></p> </div>
<p><span class="smaller"><span class="ss">1 005 043 R2.</span> 11-1-50—75B.</span></p>
<p><span class="smallest"><span class="ssn">LITHOGRAPHED IN UNITED STATES OF AMERICA</span></span></p>
<h2 id="trnotes">Transcriber’s Notes</h2>
<ul>
<li>Silently corrected a few typos.</li>
<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
<li>In the text versions only, text in italics is delimited by _underscores_.</li>
</ul>
<SPAN name="endofbook"></SPAN>
<div style="break-after:column;"></div><br />
1 of 2
2 of 2
Previous
Next
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.