tempting 444 different 444 easy to make4444 ,international ,harvester ,,refrigerator ,,recipes ,,refrigerator ,,recipes with ,results ,illustration3 ,pictorial title ,in this booklet are refrigerator recipes and suggestions which we have developed to make your menus more tempting and varied 444 to make meal planning easier4 ,all have been tried1 tested1 and checked4 ,included are recipes for sparkling beverages1 luscious desserts1 and refreshing salads4 ,if you want to see your children race to the table 444 if you want to see pleasure written all over your husband's face 444 if you value your reputation as a hostess1 with a talent for the unusual in food1 use these recipes4 ,we can vouch for the results6 ,they're so easy-to-make1 you can whip them up with a minimum of effort4 ,and they're so tempting to look at1 that eyes open 444 mouths water 444 at the very sight of them4 ,they really make mealtime the best time of the day4 ,when you see how usable these recipes are1 you'll keep this booklet right near your ,,ih refrigerator 444 to be used constantly6 ,should you have any questions or problems1 please write us4 ,remember that we in the ,home ,economics ,department are at your service--just like your ,,ih ,refrigerator--all the time6 ,sincerely1 ,irma ,harding ,home ,economist ,international ,harvester ,company #ahj ,north ,michigan ,avenue ,chicago #a1 ,illinois ,copyright #aiej1 ,international ,harvester ,company ,,frosty ,,beverages ,illustration3 ,with your ,international ,harvester ,refrigerator to provide you with a generous supply of ice cubes1 you will be serving many cooling1 colorful beverages in the summer time4 ,here are some suggestions for making these mid-afternoon and evening pick-ups especially refreshing4 ,,ice ,,cubes ,,for ,,cold ,,drinks ,use either crushed or whole cubes4 ,crushed ice cools beverages more quickly2 cubes last longer and add a pleasant tinkle4 ,,fancy ,,ice ,,cubes ,freeze curls of lemon or orange peel1 maraschino cherries with stems1 or sprigs of mint1 a raspberry or strawberry in ice cubes4 ,freeze leftover fruit drinks in the ice-cube trays to serve in iced tea or other beverages4 ,for fancy cubes1 freeze the cubes slowly to prevent cloudiness and expansion4 ,if fruit is to be frozen in the cube1 fill tray full of liquid1 partially freeze and add fruit4 ,allow to freeze into position4 ,add water to within inch of top of tray and finish freezing4 ,freeze punch in cubes or in a block--ideal for chilling the punch bowl and cooling the beverage4 ,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 suckers4 ,,to ,,frost ,,rims ,,of ,,glasses ,put lemon juice into a shallow dish4 ,sift superfine granulated or powdered sugar onto a plate--about inch deep4 ,invert each glass in the lemon juice4 ,lift out of juice1 place into the sugar for a minute4 ,lift carefully out of the sugar so as not to jar the sugar coating which has formed on the rim4 ,place in the refrigerator until 8set40 ,fill glasses with the beverage1 being careful not to disturb the frost4 ,,use ,,of ,,syrups ,keep several kinds of syrups on hand in your refrigerator4 ,leftover syrup from canned fruit makes a delicious base for chilled fruit beverages4 ,,plain ,,sugar ,,syrup #a cup sugar #a cup water ,combine sugar and water1 boil #e minutes1 cool and store in refrigerator2 can be used for iced tea and fruit drinks4 ,,chocolate ,,syrup cup cocoa or #b squares unsweetened chocolate #a cup sugar #a cup water teaspoon salt #a teaspoons vanilla ,combine cocoa1 sugar1 water and cook over low heat about #e minutes1 or until thickened4 ,cool4 ,add salt and vanilla4 ,store in refrigerator4 ,chocolate syrup is ideal for milk drinks4 ,,punch-,,tea ,,base #b teaspoons tea #b cups boiling water #a cup sugar #a cup orange juice cup lemon juice cup cold water #a quart chilled ginger ale ,pour boiling water over tea4 ,cover and allow to stand #c minutes4 ,strain over sugar4 ,stir until sugar is dissolved4 ,cool4 ,add orange and lemon juices and cold water4 ,ice well4 ,add ginger ale just before serving punch4 ,base can be stored in refrigerator for later use4 ,yield3 #aj to #ab servings4 ,,cranberry ,,orange ,,punch ,illustration3 uncaptioned cup sugar cup water ,one #f-oz4 can frozen orange juice #a bottle 7#a pint7 cranberry juice #b tablespoons lemon juice ,red food coloring #a cup ginger ale ,add water to sugar2 place over heat and bring to a boil1 dissolving sugar4 ,cool4 ,add frozen orange juice1 cranberry juice1 lemon juice and few drops food coloring4 ,mix well and chill4 ,just before serving add ginger ale4 ,yield3 #a quarts4 ,,frosty ,,ginger ,,ale ,,punch #b quarts lime sherbet #b quarts ginger ale ,add ginger ale to sherbet in a punch bowl4 ,when sherbet has partially melted1 serve in punch cups4 ,other flavor sherbets can be used4 ,serves #bd4 ,,strawberry ,,float ,one #a-lb4 package frozen strawberries pint strawberry ice cream #b cups milk ,allow strawberries to thaw slightly4 ,sieve berries and add milk and ice cream4 ,stir until ice cream is partially melted4 ,serve in tall glasses4 ,yield3 #a quart4 ,,pineapple ,,fluff #b eggs1 separated #c tablespoons sugar #a cup milk cup unsweetened pineapple juice ,beat egg yolks1 add sugar and milk4 ,fold in stiffly beaten egg whites4 ,add pineapple juice and mix well4 ,pour into fruit juice glasses4 ,especially yummy for the kiddies6 ,yield3 #d servings4 ,frozen ,desserts ,illustration3 ,you can easily make delicious1 smooth-textured frozen desserts in your ,international ,harvester refrigerator4 ,and you can add variations of your own choice4 ,fruits in season add a luscious taste as do flavors such as chocolate1 coffee1 maple1 caramel1 marshmallow or nuts4 ,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 family4 ,,ice ,,cream ,ice cream frozen in a household refrigerator usually employs special ingredients such as whole eggs1 egg yolks1 gelatin1 corn syrup1 flour or cornstarch1 or hot syrup poured over egg yolks or whites to counteract the formation of ice crystals4 ,these ingredients add body and richness and contribute to the smoothness by producing finer ice crystals4 ,they also increase the amount of air that can be incorporated1 resulting in a greater volume4 ,combinations that are too sweet will not freeze firm in a refrigerator4 ,a good proportion is #a part sugar to #d parts liquid4 ,to freeze ice cream1 set the cold control for fast freezing 7coldest position74 ,pour the mixture into the tray and place it on the bottom of the freezing compartment in contact with the refrigerated surface4 ,freeze until firm throughout4 ,remove the frozen mixture from the tray to a chilled bowl and break up the mixture with wooden spoon 7a wooden spoon does not conduct heat from the hand as a metal one does74 ,work quickly4 ,beat with an electric mixer or a rotary beater until mass is free of hard lumps4 ,gently fold in egg whites or whipped cream4 ,return the mixture at once to the tray and place it in the freezing compartment4 ,moisten the bottom of tray to insure good contact and to hasten freezing4 ,when frozen1 reset cold control at midway between normal and coldest point to mellow ice cream until time to serve4 ,,vanilla ,,ice ,,cream 7,uncooked ,base7 #a envelope gelatin cup cold water #a cups milk1 scalded cup sugar teaspoon salt #b teaspoons vanilla #a cups cream1 whipped ,soften gelatin in cold water and dissolve in hot milk1 ,add sugar1 salt and vanilla4 ,cool until slightly thickened4 ,fold in whipped cream4 ,pour in refrigerator tray and freeze #a hour1 or until mush-like in consistency4 ,turn into chilled bowl4 ,beat with rotary beater or electric mixer until smooth4 ,work quickly so mixture does not melt4 ,return to refrigerator tray to complete freezing4 ,yield3 #f to #h servings4 ,,vanilla ,,ice ,,cream 7,cooked ,base7 cup sugar #a tablespoons cornstarch #a cups top milk #b eggs1 separated teaspoon salt #b teaspoons vanilla #a cup cream1 whipped ,combine sugar and cornstarch in the top of a double boiler2 gradually stir in milk4 ,cook over boiling water1 stir constantly1 until the mixture thickens4 ,cover and cook for #aj minutes4 ,stir a small portion of the hot mixture into the beaten egg yolks4 ,add yolks to remaining hot mixture4 ,cook over hot1 not boiling1 water2 stir constantly for #c minutes4 ,cool4 ,add vanilla and salt4 ,fold beaten egg whites into cooled custard4 ,pour into refrigerator tray and freeze until firm throughout4 ,remove to a chilled bowl4 ,beat with rotary beater or electric mixer until smooth4 ,work quickly so mixture does not melt4 ,fold in whipped cream4 ,return to refrigerator tray to complete freezing4 ,yield3 #f to #h servings4 ,,frozen ,,plum ,,pudding #a square 7#a ounce7 unsweetened chocolate #c tablespoons sugar cup milk cup chopped dates cup currants cup chopped pecans #a egg separated #a tablespoon sugar #a teaspoon vanilla #a cup cream1 whipped ,melt chocolate with sugar and milk4 ,add dates1 currants1 pecans and cook over hot water until fruits are somewhat softened4 ,add beaten egg yolk4 ,chill this mixture in refrigerator4 ,whip egg white until stiff1 add #a tablespoon sugar4 ,fold into chocolate mixture4 ,add vanilla4 ,fold whipped cream into chocolate mixture4 ,set cold control at coldest setting2 pour mixture into freezing tray and freeze until firm4 ,reset cold control at midway between normal and coldest point and allow pudding to mellow until serving time4 ,yield3 #f servings4 ,,ice ,,cream ,,crumb ,,pie #a cups chocolate cookie crumbs #a pints ice cream cup butter cup sugar ,roll thin chocolate wafers with rolling pin to make crumbs4 ,cream butter4 ,add crumbs and sugar4 ,mix well4 ,pack half the crumb mixture in freezing tray4 ,place in refrigerator to chill4 ,cover crumbs with ice cream2 pack down well4 ,press remaining crumbs firmly on top4 ,return to refrigerator and freeze4 ,if desired garnish with whipped cream before serving4 ,yield3 #f to #h servings4 ,,butterscotch ,,sundae ,,sauce #a cups brown sugar cup light corn syrup cup butter cup light cream ,combine ingredients2 heat slowly until sugar is dissolved4 ,cook until mixture spins a thread 7#bcb;,f47 ,cool4 ,yield3 #b cups4 ,,fudge ,,sauce #a cup sugar #a cup water cup light corn syrup #c squares 7ounces7 unsweetened chocolate teaspoon vanilla #a cup evaporated milk ,combine sugar1 water and corn syrup2 heat slowly until sugar is dissolved4 ,cook1 stirring occasionally1 to soft ball stage 7#bcf;,f474 ,remove from heat and add chocolate1 stir until melted4 ,add vanilla and evaporated milk4 ,cool4 ,yield3 #b cups4 ,illustration3 ,,parfaits3 ,a parfait is made from stiffly beaten egg whites over which a thick1 hot syrup is poured4 ,when the mixture is cool1 it is combined with stiffly beaten whipped cream4 ,parfaits are frozen without stirring4 ,,fruit ,,parfait cup sugar cup water #b eggs1 separated cup maraschino cherries1 chopped cup maraschino cherry juice #b cups cream1 whipped ,boil sugar and water until it spins a thread 7#bcb;,f474 ,add slowly to beaten egg yolks4 ,beat constantly until cooled4 ,stir in fruit and juice4 ,fold in beaten egg whites and cream4 ,turn into refrigerator tray4 ,set cold control on coldest position4 ,when frozen1 reset cold control at midway between normal and coldest point and allow mixture to mellow several hours4 ,yield3 #h servings4 ,,note3 ,other fruits and juices can be substituted for the cherries4 ,,molasses ,,nut ,,parfait cup molasses #b tablespoons sugar cup water #b eggs whites1 stiffly beaten #a cup heavy cream1 whipped #a teaspoon vanilla teaspoon cinnamon cup chopped black walnuts ,cook together molasses1 sugar and water to soft ball stage 7#bcf;,f474 ,gradually pour syrup into stiffly beaten egg whites2 beat constantly until mixture is cool4 ,add vanilla and cinnamon4 ,fold in whipped cream and walnuts4 ,pour mixture into freezing tray of refrigerator and place in freezing unit 7set cold control on coldest setting7 to freeze4 ,after mixture is frozen reset cold control at midway between normal and coldest point and allow mixture to mellow several hours ,yield3 #f servings4 ,,mousses3 ,a mousse is made from whipped cream and combined with one of various flavorings1 or fruit pulps1 chocolate1 macaroons1 etc4 ,mousses are frozen without stirring4 ,set cold control on coldest setting4 ,when frozen1 reset cold control midway between normal and coldest to mellow before serving4 ,,vanilla ,,mousse #b cups cream1 whipped cup sugar #a teaspoons vanilla #b egg whites1 beaten 7optional7 #a teaspoons lemon juice ,add the sugar1 vanilla and lemon juice to whipped cream4 ,fold in egg whites4 ,freeze in a refrigerator tray without stirring4 ,when frozen1 reset cold control at midway between normal and coldest point and allow mixture to mellow for several hours4 ,yield3 #h servings4 ,,strawberry ,,mousse ,illustration3 uncaptioned #a cup crushed strawberries cup sugar #b cups heavy cream1 whipped #a teaspoon vanilla teaspoon salt ,combine fruit pulp and sugar4 ,fold in whipped cream2 add vanilla and salt4 ,freeze in refrigerator tray without stirring4 ,after freezing1 reset cold control at midway between normal and coldest point and allow mixture to mellow several hours4 ,yield3 #h servings4 ,,sherbets3 ,a sherbet is an ice with egg whites1 milk1 cream or gelatin added4 ,any recipe for an ice can be converted to a sherbet by the addition of stiffly beaten egg whites1 or by substituting milk for the water called for in the recipe4 ,rather than make a syrup1 scald the milk with the sugar and corn syrup in the top of a double boiler4 ,cool1 add remaining ingredients and proceed as directed for ice cream4 ,remove the mixture from the tray into a chilled bowl4 ,add unbeaten egg whites4 ,beat until light in color and a smooth mush in texture4 ,put back into the tray and return to refrigerator to complete freezing4 ,,sherbet #a cup sugar #b cups water #b teaspoons unflavored gelatin cup cold water #b egg whites1 unbeaten #a cup fruit juice or cup crushed fruit teaspoon salt #b tablespoons lemon juice ,soften gelatin in cup cold water4 ,combine sugar and water and bring to a boil4 ,dissolve gelatin in hot mixture4 ,cool4 ,add fruit juices or crushed fruit and salt4 ,pour into refrigerator tray4 ,freeze until firm throughout4 ,remove to chilled bowl4 ,add unbeaten egg whites4 ,beat with rotary beater or electric mixer until light and fluffy4 ,return to tray4 ,freeze until firm4 ,yield3 #f to #h servings4 ,,cranberry ,,sherbet #d cups cranberries #b cups water #b cups sugar #a teaspoon unflavored gelatin #a cup orange juice #c tablespoons grated orange rind cup lemon juice ,cook cranberries in water until skins pop2 put through a food press4 ,add sugar and heat to boiling4 ,soften the gelatin in orange juice and stir into hot mixture4 ,add orange rind and lemon juice4 ,pour into refrigerator tray and freeze4 ,turn into mixing bowl and beat until light and fluffy4 ,return to tray4 ,freeze firm4 ,serve sherbet as a main course accompaniment1 a punch float or a dessert4 ,,lemon ,,cream ,,sherbet #b teaspoons grated lemon rind cup lemon juice #a cups sugar #b cups milk #b cups light cream ,combine lemon rind1 lemon juice1 and sugar4 ,allow to stand several hours4 ,add lemon mixture to milk and cream4 ,turn into refrigerator tray4 ,freeze until firm throughout4 ,remove to chilled bowl and beat with rotary beater or electric mixer until smooth and fluffy4 ,return to refrigerator to complete freezing4 ,yield3 #h to #aj servings4 ,,fruit ,,sherbet ,illustration3 uncaptioned #b cups mashed bananas cup lemon juice cup orange juice cup light corn syrup teaspoon salt #a egg white cup sugar #a cup milk cup maraschino cherry juice cup coarsely chopped maraschino cherries teaspoon grated orange rind ,mix lemon juice with bananas1 then add orange juice1 corn syrup and salt4 ,beat egg white until stiff but not dry2 gradually beat in sugar4 ,fold into banana mixture4 ,add milk1 cherry juice1 cherries and orange rind4 ,pour into refrigerator tray4 ,freeze until mixture is almost firm4 ,place in chilled bowl and beat4 ,return to tray and continue freezing until firm4 ,yield3 #h servings4 ,,ices3 ,an ice is a mixture of fruit juices1 sugar and flavoring4 ,combine fruit juices and chilled syrup as directed4 ,mix well4 ,pour into freezing tray4 ,freeze until firm throughout4 ,remove from tray to a chilled bowl1 break up with a wooden spoon and beat with an electric mixer or rotary beater until free of hard lumps but still a thick mush4 ,work quickly4 ,return to tray to complete freezing4 ,,lemon ,,ice #b cups water cup corn syrup #a cup sugar #a tablespoon grated lemon rind cup lemon juice teaspoon salt ,yellow food coloring ,combine water1 corn syrup1 sugar and lemon rind in a saucepan4 ,stir until sugar is dissolved4 ,bring to a boil and boil for #e minutes without stirring4 ,cool4 ,add lemon juice4 ,strain mixture to remove lemon rind4 ,tint a delicate yellow shade with a few drops of food coloring4 ,freeze in a refrigerator tray until firm throughout4 ,remove to chilled bowl4 ,break up with a wooden spoon and beat with rotary beater or electric mixer until light4 ,return to refrigerator to complete freezing4 ,yield3 #f to #h servings4 ,chilled ,desserts ,there are many delectable desserts made from a gelatin base4 ,these are usually called ,whips1 ,snows1 or ,creams1 according to the fruit combination1 such as ,cherry ,whip1 ,grape ,snow1 or ,pineapple ,bavarian ,cream4 ,other desserts which have eye and taste appeal are combinations of fruit1 gelatin or cream fillings plus cake or cookie foundation4 ,again1 these are ideal ways to use the last of the angel food1 sponge or plain cake or extend a small amount of a food to fit your current needs4 ,snow puddings attain a characteristic light1 airy texture through the addition of beaten egg whites which are folded in when the gelatin mixture begins to set4 ,the same holds true of ,bavarian creams except that whipped cream takes the place of the egg whites4 ,to use plain gelatin as a base1 soften gelatin in a small amount of cold liquid4 ,stir into the hot liquid4 ,for general use1 allow #a envelope of gelatin to #b cups of liquid4 ,if acid fruit juices are used1 the proportion of #a envelope of gelatin to #a cups liquid is more satisfactory4 ,to hasten setting of gelatin mixtures and to preserve the fresh fruit flavors1 heat only half of the liquid to dissolve the softened gelatin4 ,then add the other half cold4 ,note3 ,fresh pineapple juice or pulp must be scalded before using with gelatin because of an enzyme in fresh pineapple that keeps gelatin from jelling4 ,to remove molded gelatin desserts1 dip mold into a pan of warm 7not hot7 water for about #cj seconds4 ,the water should come almost to the top of the mold4 ,then dessert can be removed easily to the serving plate by inverting mold on the plate4 ,turn mold over carefully and dessert will remain on plate2 this action is done in the same manner as one removes a cake from the pan4 ,,orange-,,banana ,,cake #a package orange-flavored gelatin #a cups hot water cup sugar ,few grains salt teaspoon grated orange rind cup orange juice cup whipping cream #a cups finely diced bananas #ab lady fingers ,dissolve gelatin in hot water and add sugar1 salt1 orange rind and orange juice4 ,chill until mixture starts to thicken4 ,whip cream until thick but not stiff4 ,fold cream and bananas into gelatin4 ,line a bread pan with waxed paper4 ,line bottom and sides of mold with lady fingers1 split lengthwise4 ,fill mold with gelatin mixture4 ,arrange lady fingers over top of gelatin4 ,chill until firm4 ,remove from mold and slice4 ,yield3 #h servings4 ,,pineapple ,,refrigerator ,,cake #a envelope unflavored gelatin cup cold water #a ,no4 #b can crushed pineapple #a cup sugar cup chopped maraschino cherries cup chopped pecans #c egg whites #b cups whipping cream #b dozen lady fingers or slices of sponge cake ,soften gelatin in cold water4 ,drain pineapple and heat pineapple juice4 ,dissolve gelatin in pineapple juice1 add sugar and stir until dissolved4 ,cool4 ,add cherries1 nuts and drained pineapple4 ,beat egg whites until stiff but not dry4 ,fold into fruit mixture4 ,fold in whipped cream4 ,arrange a layer of lady fingers or sponge cake on bottom and around sides of #i-;inch square pan4 ,pour mixture into pan and top with a layer of lady fingers or sponge cake4 ,let stand in refrigerator #bd hours4 ,slice and serve4 ,yield3 #ab servings4 ,,snow ,,pudding ,illustration3 uncaptioned #a envelope unflavored gelatin cup cold water #a cup boiling water cup sugar #a teaspoon grated lemon rind cup lemon juice teaspoon salt #b egg whites ,soften gelatin in cold water4 ,dissolve in boiling water4 ,add sugar1 grated rind1 lemon juice and salt4 ,cool4 ,chill until partially set4 ,beat egg whites until stiff4 ,add gelatin mixture4 ,continue beating until mixture holds its shape4 ,pour into mold or ice cube tray4 ,chill4 ,serve with custard sauce4 ,yield3 #f to #h servings4 ,variation3 ,substitute #a cup hot fruit juice for water4 ,decrease lemon juice to #b tablespoons4 ,omit lemon rind4 ,,custard ,,sauce #b cups milk #b egg yolks cup sugar teaspoon salt #a teaspoon vanilla ,scald milk in the top of a double boiler4 ,beat egg yolks slightly4 ,add sugar and salt4 ,stir several spoons of scalded milk into egg mixture4 ,keep water in bottom part of double boiler below boiling point during rest of the cooking period4 ,add egg mixture to scalded milk1 stirring constantly4 ,cook until the custard thickens only enough to coat a metal spoon4 ,cool4 ,add vanilla4 ,store in covered dish in the refrigerator until time to serve4 ,yield3 #f to #h servings4 ,,bavarian ,,cream #a envelope unflavored gelatin cup cold water #b eggs1 separated teaspoon salt cup sugar #a cup milk1 scalded #a teaspoon vanilla #a cup cream1 whipped ,soften gelatin in the cold water4 ,combine beaten egg yolks1 salt and sugar4 ,add scalded milk slowly1 stirring constantly4 ,place in top of double boiler4 ,dissolve softened gelatin in hot mixture4 ,cook over hot1 not boiling water until mixture coats a metal spoon4 ,cool until mixture begins to thicken4 ,add vanilla4 ,fold in stiffly beaten egg whites and whipped cream4 ,turn into a #a quart mold or into #f to #h individual molds that have been rinsed in cold water4 ,chill until set4 ,unmold for serving either plain or topped with fresh fruit or berries4 ,,peppermint ,,cream ,illustration3 uncaptioned #a cup crushed peppermint stick candy #b cups whipping cream envelope unflavored gelatin #b tablespoons cold water ,one #aj-ounce can chocolate wafers ,combine candy and cup whipping cream1 heat in double boiler until candy is dissolved4 ,soften gelatin in cold water and add to candy mixture4 ,chill until partially set4 ,fold in #a cups cream1 whipped4 ,place chocolate wafer halves around edge of #h-;inch square pan4 ,arrange layer of wafers in bottom of pan4 ,add half of gelatin mixture2 top with layer of wafers1 add remaining gelatin mixture and top with wafer crumbs4 ,chill at least #ab hours4 ,yield3 #i servings4 ,,chocolate ,,whipped ,,cream ,,cake ,two #h-;inch sponge cake layers #a cups whipping cream #a cup thick chocolate syrup #b tablespoons sugar teaspoon salt chopped nuts ,split layers of sponge or plain cake in half crosswise1 making #d layers4 ,whip cream until it begins to thicken4 ,add the chocolate syrup all at once4 ,continue to beat until the mixture is smooth1 thick and well blended4 ,add sugar and salt4 ,spread between the cake layers4 ,cover top and sides with the remaining cream4 ,sprinkle nut meats over top of cake4 ,chill in the refrigerator for #bd hours4 ,yield3 #h to #aj servings4 ,,chocolate ,,refrigerator ,,cake ,illustration3 uncaptioned #a package chocolate bits #b tablespoons sugar #c tablespoons cold water #c eggs1 separated #a cup cream1 whipped #a teaspoon vanilla teaspoon peppermint extract 7if desired7 teaspoon salt #ah lady fingers1 split ,melt chocolate bits in top of double boiler4 ,add sugar and water4 ,mix well4 ,remove from heat4 ,stir gradually into beaten egg yolks4 ,beat until smooth4 ,chill until cold4 ,add salt and flavorings4 ,beat the egg whites until stiff but not dry4 ,fold into chocolate mixture4 ,fold in the whipped cream4 ,line a loaf pan with waxed paper4 ,put a layer of lady fingers on bottom and around sides4 ,add half the chocolate filling1 more lady fingers1 remaining chocolate and lady fingers4 ,chill in the refrigerator until set4 ,to serve1 remove from pan and garnish with whipped cream4 ,yield3 #ab servings4 ,,mellow ,,chocolate #b squares 7#b ounces7 unsweetened chocolate cup boiling water #a envelope unflavored gelatin cup cold water #c beaten egg yolks cup sugar teaspoon salt teaspoon vanilla #c egg whites stiffly beaten ,melt chocolate in boiling water4 ,soften gelatin in cold water and add to chocolate mixture2 stir until gelatin is dissolved4 ,beat egg yolks1 add cup sugar and beat until light and fluffy4 ,combine with chocolate mixture2 add salt and vanilla4 ,cool4 ,add remaining cup sugar to stiffly beaten egg whites and fold into chocolate mixture until thoroughly blended4 ,chill in bowl4 ,spoon into sherbet glasses4 ,garnish with whipped cream4 ,yield3 #h to #aj servings4 ,pies ,illustration3 ,light1 airy1 colorful and delicious are the refrigerator pies you can prepare with the aid of your ,international ,harvester ,refrigerator4 ,these pies are commonly referred to as chiffon1 cream or ,bavarian pies4 ,being light and cool1 they are ideal for the final touch to a summer dinner4 ,the shell or crust can be either baked pastry or a crumb crust1 according to one's individual preference4 ,if a baked pie shell is preferred1 it will keep its shape better if chilled in the refrigerator before baking4 ,,crumb ,,pie ,,shell3 ,add cup butter and #b to #d tablespoons sugar to #a cup crumbs4 ,for crumbs use either graham crackers1 chocolate wafers1 or crisp prepared cereals4 ,spread in a #i-;inch pie pan and chill thoroughly4 ,,rolled ,,oats ,,crust #b cups quick oats teaspoon cinnamon cup melted butter cup brown sugar ,mix all ingredients4 ,spread cup of mixture on a shallow pan and press rest of mixture into a #i-;inch pie pan4 ,bake in moderate oven 7#cej;,f47 for #bj minutes4 ,sprinkle the cup crumbs over top of pie for garnish4 ,,ginger ,,snap ,,crust #a cup crushed ginger snaps cup sugar cup melted butter ,mix sugar with ginger snap crumbs4 ,add melted butter and stir until well blended4 ,press firmly into bottom and sides of #i-;inch pie pan4 ,bake #h minutes at #cge;,f4 ,cool4 ,,lemon ,,chiffon ,,pie #d eggs1 separated cup lemon juice teaspoon salt cup sugar #a envelope unflavored gelatin cup cold water #a teaspoon grated lemon rind ,one #i-;inch pie shell ,combine beaten egg yolks1 lemon juice1 salt and cup of sugar in top of a double boiler4 ,cook over hot water to a custard consistency4 ,soften gelatin in cold water4 ,dissolve in hot mixture4 ,add lemon rind4 ,cool until mixture begins to thicken4 ,beat egg whites until stiff4 ,gradually add the remaining cup of sugar4 ,fold into lemon mixture4 ,fill a baked pie shell with mixture and chill in refrigerator4 ,garnish pie with sweetened whipped cream before serving4 ,,vanilla ,,chiffon ,,pie #a envelope unflavored gelatin #b tablespoons cold water #b eggs1 separated #a cups milk teaspoon salt cup sugar #b teaspoons vanilla ,one #i-;inch crumb shell ,soften gelatin in cold water4 ,combine beaten egg yolks1 milk1 salt and cup of the sugar in the top of a double boiler4 ,cook over hot1 not boiling1 water until mixture thickens1 stirring constantly4 ,dissolve softened gelatin in hot mixture4 ,chill until mixture begins to thicken4 ,add vanilla4 ,beat egg whites only until stiff2 gradually beat in remaining sugar4 ,fold into gelatin mixture4 ,pile lightly into crumb shell4 ,chill until firm4 ,spread with whipped cream and garnish with grated semi-sweet chocolate or chocolate shot4 ,,chocolate ,,chiffon ,,pie #a envelope unflavored gelatin cup cold water #b squares 7#b oz47 unsweetened chocolate #a cup milk #b eggs1 separated teaspoon salt cup sugar cup cream1 whipped #a teaspoon vanilla ,one #i-;inch pie shell ,soften gelatin in cold water4 ,combine chocolate and milk in the top of double boiler4 ,heat over boiling water until chocolate is melted4 ,beat until smooth4 ,dissolve softened gelatin in the hot mixture4 ,beat egg yolks until thick and lemon-colored4 ,gradually beat in salt and about half the sugar4 ,add hot chocolate mixture slowly4 ,add vanilla4 ,mix well4 ,chill until mixture begins to thicken4 ,beat egg whites only until stiff4 ,gradually beat in remaining sugar4 ,fold egg whites and whipped cream into the chocolate mixture4 ,pile lightly in the pie shell4 ,chill in refrigerator until firm4 ,to serve1 top with sweetened whipped cream4 ,,pink ,,lem-,,berry ,,pie ,illustration3 uncaptioned #a package strawberry flavored gelatin cup hot water cup lemon juice cup sugar teaspoon salt #a cups heavy cream #a teaspoon lemon rind1 grated ,line a deep #i-;inch pie plate with graham cracker crust 7,page #ae74 ,save cup of the crumb mixture for topping4 ,dissolve gelatin in hot water4 ,add sugar1 lemon juice and salt2 chill until partially set4 ,whip cream until it begins to thicken4 ,add gelatin mixture and whip until soft peaks are formed4 ,fold in lemon rind4 ,pour into graham cracker crust4 ,top with remaining crumbs4 ,chill until firm4 ,,fresh ,,strawberry ,,pie ,illustration3 uncaptioned #a quart fresh strawberries #a cups sugar #a envelope unflavored gelatin cup cold water #b tablespoons lemon juice ,red food coloring #a cup cream1 whipped ,one #i-;inch pie shell ,wash and cap strawberries4 ,sprinkle with #a cup sugar4 ,let stand in refrigerator for several hours4 ,soften gelatin in cold water4 ,press half the berries and all the juice through a sieve to make #a cups of sieved berries and juice 7if necessary1 add water to make up the full amount74 ,add remaining cup sugar and lemon juice4 ,heat to the boiling point4 ,dissolve gelatin in hot strawberry mixture4 ,add coloring to give a bright red color4 ,chill until mixture begins to thicken4 ,place remaining whole berries in pie shell4 ,cover with thickened gelatin mixture4 ,chill until firm4 ,top with sweetened whipped cream before serving4 ,,pineapple ,,cheese ,,pie #a envelope unflavored gelatin cup cold water #c egg yolks #a cup crushed pineapple not drained #a teaspoon grated lemon rind #b tablespoons lemon juice cup sugar #a cup cottage cheese #c egg whites teaspoon salt cup sugar ,one #i-;inch crushed corn flakes crust 7page #ae7 ,reserve three tablespoons crumbs for topping ,soften gelatin in cold water4 ,combine egg yolks1 pineapple1 lemon rind1 lemon juice and cups of sugar1 in top of double boiler and cook1 stirring constantly4 ,when thick1 remove from heat and add softened gelatin4 ,sieve cottage cheese and add to hot mixture4 ,cool until mixture begins to thicken4 ,add salt to egg whites and beat till stiff4 ,gradually beat in cup sugar4 ,fold into cold mixture4 ,turn into chilled crust1 sprinkle with crumbs2 chill till firm4 ,,black ,,bottom ,,pie ,,chocolate ,,layer #b teaspoons unflavored gelatin #c tablespoons cold water #a cups milk #c egg yolks cup sugar #b teaspoons cornstarch teaspoon salt #a squares 7ounces7 unsweetened chocolate teaspoon vanilla ,one #i-;inch chocolate wafer crust 7page #ae7 ,soften gelatin in cold water2 scald milk in double boiler4 ,beat egg yolks slightly2 stir in combined sugar1 cornstarch and salt4 ,slowly stir in milk4 ,return to double boiler2 cook1 stir over hot water until custard coats spoon4 ,remove from heat1 stir in gelatin until dissolved4 ,melt chocolate in saucepan1 remove from heat4 ,slowly stir in one half of the custard1 reserving other half for white layer4 ,add vanilla2 beat until smooth4 ,cool until mixture starts to thicken4 ,pour into crust and chill4 ,,white ,,layer #c egg whites teaspoon cream of tarter cup sugar #b tablespoons rum or teaspoon rum flavoring ,beat egg whites with cream of tartar until stiff4 ,add sugar4 ,fold in remaining half of custard and rum4 ,pour on top of chocolate layer4 ,chill until set4 ,,topping cup cream1 whipped square unsweetened chocolate1 grated ,just before serving1 spread whipped cream on pie and sprinkle with chocolate4 ,salads ,illustration3 ,the secret of a successful salad is thorough chilling and crisping of all ingredients4 ,salad greens should be thoroughly cleaned and dried2 fruits well drained2 meat1 fish and cheese cut into bite-size pieces of uniform shape4 ,eye-appeal is important4 ,add colorful garnishes to a salad that is not naturally colorful4 ,salads for the main course should contain some protein-rich foods1 such as chicken1 meat1 fish1 or cheese1 and vegetables4 ,marinate meat or vegetables separately in a tart ,french dressing and combine just before serving4 ,mayonnaise or cooked dressings give added food value and body to salads of this kind4 ,for meat1 chicken or fish salads1 allow cup ingredients and #b tablespoons dressing per serving4 ,the salad will be more attractive if the pieces are large enough to be identified4 ,,mixed ,,green ,,salad3 ,a green salad served before1 after or with a hearty main course should be light and tangy1 the servings should be small1 and the dressing tart4 ,greens can include lettuce1 chicory1 romaine1 water cress or endive4 ,other raw vegetables can be added1 such as tomatoes1 radishes1 onions1 cucumbers1 carrots1 beets1 spinach leaves1 turnips1 and cauliflower or broccoli flowerettes4 ,,salad ,,tactics3 ,when choosing the dressing to accompany the salad1 remember a safe rule to follow is simple dressings for accompaniment salads1 hearty dressings for main-course salads and sweet dressings for dessert salads4 ,too much dressing can ruin a salad4 ,it is best to season salads lightly and provide additional dressing on the side4 ,dip fruits that darken in lemon juice4 ,pieces of fruit should be large enough so they can be identified4 ,many of the smaller fruits and berries can be left whole or halved4 ,allow cup fruit per serving4 ,handle salad foods lightly4 ,do not mix excessively1 or packing and bruising may result4 ,keep salads in the refrigerator until ready to serve4 ,long waiting in room temperature causes them to lose their crispness4 ,it is good practice to chill the salad plates in your refrigerator before serving the salad4 ,this applies especially to fruit and gelatin salads4 ,,crab ,,stuffed ,,tomatoes ,illustration3 uncaptioned #aj medium sized firm1 ripe tomatoes #b cups crabmeat 7two #g-ounce cans7 cup chopped celery #b tablespoons chopped green pepper #a pimiento1 chopped #b hard cooked eggs1 chopped #b tablespoons capers teaspoon salt ,few grains pepper ,mayonnaise ,wash tomatoes 7peel if desired7 and scrape out centers4 ,sprinkle inside of tomatoes with salt4 ,invert and chill in refrigerator4 ,fill with crab meat stuffing4 ,flake crab meat1 combine with celery1 green pepper1 pimiento1 eggs and capers4 ,season with salt and pepper4 ,add mayonnaise to moisten4 ,garnish with deviled eggs and whole baby gherkins4 ,yield3 #aj servings4 ,,potato ,,salad #ab medium sized cooked potatoes cup chopped onion #a tablespoon salt teaspoon pepper #a teaspoons celery seed cup vinegar cup chopped sweet pickle cup melted butter #d hard cooked eggs1 chopped ,mayonnaise ,dice potatoes4 ,add onion1 salt1 pepper1 celery seed1 vinegar and pickles4 ,mix lightly4 ,add melted butter and chopped eggs4 ,if you desire1 add mayonnaise to moisten4 ,yield3 #aj servings4 ,,tuna ,,fish ,,salad ,illustration3 uncaptioned #b cups flaked tuna fish 7two #g-ounce cans7 cup chopped celery teaspoon salt teaspoon pepper #a tablespoon minced onion chopped sweet pickle #d hard cooked eggs1 chopped #a tablespoon lemon juice cup mayonnaise ,combine tuna fish1 celery1 salt1 pepper1 onion1 pickles1 and eggs4 ,moisten with lemon juice and mayonnaise4 ,chill in refrigerator4 ,yield3 #f servings4 ,,frozen ,,fruit ,,salad ,two #c-ounce packages cream cheese teaspoon salt #b tablespoons salad dressing #a tablespoon lemon juice cup drained crushed pineapple cup coarsely chopped maraschino cherries cup coarsely chopped pecans cup diced marshmallows #a cup whipping cream #b cups diced ripe bananas ,mash cheese with fork4 ,blend with salt1 salad dressing1 lemon juice and mix well4 ,fold in pineapple1 cherries1 nuts1 bananas and marshmallows4 ,whip cream till thick 7not stiff71 and fold into cheese mixture4 ,turn into freezing trays of refrigerator4 ,freeze until firm with cold control set at coldest setting4 ,yield3 #h to #aj servings4 ,,molded ,,salads3 ,before using the mold or molds when making gelatin salads1 rinse them in cold water4 ,leave excess moisture on the molds1 or brush molds lightly with salad oil4 ,if square sided molds are used they can be lined with strips of cellophane4 ,if individual molds are not available1 small muffin pans will serve as a convenient substitute1 or pour the mixture into an ice cube tray with the metal grid in position4 ,place the tray on the food compartment shelf until salad sets4 ,a plain gelatin base or a flavored base may be used for the salad4 ,your choice depends upon the other ingredients that make up the salad4 ,,vegetable ,,salad #a envelope unflavored gelatin cup cold water #a cup boiling water #a tablespoon lemon juice #c tablespoons vinegar #a tablespoon sugar #a teaspoon salt #b tablespoons grated onion #b cups diced vegetables ,soften gelatin in cold water2 add boiling water and stir until dissolved4 ,add lemon juice1 vinegar1 sugar1 salt and onion4 ,mix well4 ,chill until partially set4 ,add vegetables4 ,rinse mold in cold water4 ,fill mold with mixture4 ,chill until firm4 ,unmold on a bed of salad greens4 ,yield3 one #h-;inch ring mold4 ,,gelatin ,,base ,,for ,,meat ,,or ,,chicken ,,salad #a envelope unflavored gelatin #a cups bouillon or soup stock #a tablespoon grated onion ,soften the gelatin in cup of the cold bouillon or soup stock4 ,heat the remaining stock to boiling2 add softened gelatin and stir until dissolved2 add grated onion or other desired seasonings4 ,makes one #h-;inch ring mold4 ,note3 ,use chicken bouillon for chicken salad and beef bouillon for meat salads4 ,,fish ,,salad ,use lemon flavored gelatin and follow directions given on the package4 ,substitute #c tablespoons of vinegar for part of the water4 ,add #a tablespoon grated onion and teaspoon salt4 ,add flaked fish and such ingredients as chopped hard cooked eggs1 pickles1 celery1 green peppers and olives4 ,,chicken ,,mushroom ,,salad #a can condensed mushroom soup cup mayonnaise #a tablespoon lemon juice #a envelope unflavored gelatin cup cold water #a cup celery1 cut fine #b pimientos1 cut fine #a cups chicken1 shredded ,add mayonnaise and lemon juice to soup4 ,soften gelatin in cold water1 dissolve over hot water4 ,add gelatin to soup mixture and mix well4 ,add celery1 pimiento and chicken4 ,turn into mold and chill until firm4 ,yield3 #f to #h servings4 ,,avocado-,,cherry ,,salad ,illustration3 uncaptioned #a package raspberry flavored gelatin #a ,no4 #b can ,bing cherries1 pitted #b avocados1 diced cup lemon juice #b grapefruit1 halved and hollowed out ,cut grapefruit in half1 remove pulp and use in other ways4 ,drain cherries4 ,combine cherry liquid and lemon juice and add water to make #a cups of liquid3 ,heat2 pour over gelatin and stir until dissolved4 ,chill until partially set4 ,add cherries and avocado4 ,pour into half grapefruit shells and chill until firm4 ,cut each half in half again for serving4 ,yield3 #h servings4 ,,shrimp ,,tomato ,,mold #a envelope unflavored gelatin cup cold tomato juice #a cups hot tomato juice cup sweet pickle juice teaspoon salt #a teaspoon horseradish #b tablespoons lemon juice cup finely diced celery #c tablespoons diced green pepper #a package frozen green shrimp1 cooked and cut in pieces cup chopped sweet pickle #b tablespoons chopped onion ,soften gelatin in cold tomato juice4 ,add hot juice and stir until gelatin is dissolved4 ,add pickle juice1 salt1 horseradish and lemon juice4 ,chill until mixture starts to thicken4 ,add celery1 green pepper1 shrimp1 pickle and onion4 ,turn into mold and chill until firm4 ,yield3 #f to #h servings4 ,,luncheon ,,egg ,,salad #ab hard cooked eggs #b envelopes unflavored gelatin cup cold water #a cup boiling water #a cup mayonnaise #a teaspoons salt teaspoon pepper #a tablespoon lemon juice #c tablespoons chopped green pepper #b tablespoons chopped pimiento #b drops tabasco ,soften gelatin in cold water1 dissolve in boiling water4 ,put hard cooked eggs through a sieve or ricer4 ,add gelatin1 mayonnaise1 salt1 pepper1 lemon juice1 green pepper1 pimiento and tabasco4 ,pour salad mixture into mold4 ,chill until firm and serve with ,mock ,russian ,dressing4 ,yield3 #aj servings4 ,,mock ,,russian ,,dressing3 ,mix thoroughly cup mayonnaise1 #a cup chili sauce and teaspoon ,worcestershire sauce4 ,,salmon ,,mousse #b envelopes unflavored gelatin cup cold water #b cups boiling water cup vinegar #a teaspoon ,worcestershire sauce #b teaspoons finely chopped onion teaspoon salt cup catsup cup heavy cream1 whipped cup salad dressing cup diced celery #b cups flaked salmon cup sliced stuffed olives ,soften gelatin in cold water1 dissolve in boiling water4 ,add vinegar1 ,worcestershire sauce1 onion1 salt1 catsup and mix well4 ,chill until slightly thickened4 ,fold in whipped cream1 salad dressing1 celery1 salmon and olives4 ,pour into fish or ring mold4 ,chill until firm4 ,unmold4 ,attractive garnishes may be made of sliced olives1 tomatoes or hard-cooked eggs4 ,yield3 #f to #h servings4 ,,conversation ,,salad #a ,no4 #b can ,bing cherries1 pitted cup lemon juice #a package cherry-flavored gelatin cup broken pecan meats ,one #c-ounce bottle stuffed olives1 sliced ,drain cherries1 combine cherry syrup and lemon juice and add water to make #a cups liquid4 ,heat1 pour over gelatin and stir until dissolved4 ,chill until partially set4 ,add cherries1 nuts and olives4 ,pour into mold and chill until firm4 ,yield3 #h servings4 ,,two-,,toned ,,perfection ,,salad ,illustration3 uncaptioned #a package lime flavored gelatin #b cups hot water cup sugar teaspoon salt #b tablespoons lemon juice cup finely shredded cabbage #a cup diced celery #b tablespoons diced green pepper or pimiento ,top ,layer #a envelope unflavored gelatin cup cold milk cup hot milk teaspoon salt #a cups cream style cottage cheese 7#a carton7 #b teaspoons minced onion ,dissolve lime flavored gelatin in hot water4 ,add sugar1 salt and lemon juice4 ,chill until mixture starts to thicken4 ,add cabbage1 celery1 green pepper or pimiento4 ,turn into loaf pan4 ,chill until set4 ,for top layer1 soften gelatin in cold milk4 ,dissolve in hot milk4 ,add salt1 onion and cottage cheese4 ,spread over lime gelatin mixture and chill until firm4 ,unmold on lettuce and serve with salad dressing4 ,yield3 #h servings4 ,,apple ,,ginger ,,ale ,,salad #a envelopes unflavored gelatin cup cold water cup hot pineapple juice cup lemon juice #b tablespoons sugar teaspoon salt #a cup ginger ale cup chopped celery #a cup chopped red skinned apples cup chopped dates cup broken pecans ,few drops green vegetable coloring ,soften gelatin in cold water4 ,dissolve in hot pineapple juice4 ,add lemon juice1 sugar1 salt1 ginger ale and coloring4 ,chill until mixture begins to congeal4 ,fold in celery1 apple1 dates and pecans4 ,pour into mold and chill until firm4 ,yield3 #h servings4 ,,rhu-,,berry ,,salad ,illustration3 uncaptioned #a package frozen rhubarb #b envelopes unflavored gelatin cup cold water #a package frozen strawberries #a cup ginger ale ,red vegetable coloring ,cook frozen rhubarb about #e minutes or until tender4 ,soften gelatin in cold water2 add to hot rhubarb and stir until dissolved4 ,cool slightly4 ,add frozen strawberries and ginger ale to the mixture4 ,add enough red vegetable coloring to give desired bright red color4 ,turn into mold4 ,chill4 ,yield3 #h servings4 ,,lime-,,pineapple ,,mold #b packages lime flavored gelatin #c cups hot water #a ,no4 #b can crushed pineapple 7drained7 #a pint sour cream ,dissolve gelatin in hot water 7some pineapple juice can be substituted for water74 ,chill in refrigerator until gelatin begins to congeal4 ,add pineapple and sour cream4 ,chill until set4 ,yield3 #ab servings4 ,,roquefort ,,cheese ,,salad ,two #c-ounce packages cream cheese #a ounce ,roquefort or blue cheese cup milk #a envelope unflavored gelatin #c tablespoons cold water #b teaspoons lemon juice teaspoon salt cup pistachio nuts1 chopped ,few drops green food coloring cup heavy cream1 whipped ,blend together cream cheese and ,roquefort cheese4 ,add milk gradually and mix well4 ,soften gelatin in cold water4 ,dissolve over hot water4 ,add gelatin to cheese mixture1 then lemon juice1 salt and nuts4 ,tint a pale green with food coloring4 ,fold in whipped cream2 pour into mold and chill until firm4 ,yield3 #ab servings4 ,,french ,,dressing #a small onion or #a clove of garlic1 sliced cup vinegar or lemon juice #a tablespoon sugar teaspoon salt teaspoon pepper teaspoon paprika cup salad oil ,add onion or garlic to vinegar1 let stand #bj minutes2 strain4 ,combine sugar1 salt1 pepper and paprika in a jar or bowl4 ,add vinegar and oil4 ,cover tightly and shake vigorously or beat with rotary egg beater or electric mixer4 ,store in the refrigerator4 ,shake or beat dressing each time before serving4 ,makes #a cup dressing4 ,,fruit ,,french ,,dressing cup orange juice cup pineapple juice #b tablespoons lemon juice cup salad oil #b teaspoons sugar teaspoon salt ,combine juices1 oil1 sugar and salt in a jar or bowl4 ,shake or beat vigorously until well blended4 ,store in refrigerator4 ,shake or beat dressing each time before serving4 ,makes #a cup dressing4 ,,celery ,,seed ,,dressing #a cups sugar #b teaspoons dry mustard #b teaspoons salt #a tablespoon onion juice cup vinegar #b cups salad oil #b tablespoons celery seed ,combine sugar1 mustard1 salt1 onion juice and the vinegar4 ,beat well4 ,then gradually add the oil alternately with the remaining vinegar1 and beat until a stable emulsion has been formed4 ,add the celery seed4 ,makes about #c cups4 ,refrigerator ,cookies ,illustration3 ,crisp1 crunchy1 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 dough4 ,refrigerator cookie dough keeps well in your refrigerator for several weeks4 ,when ready to bake cookies1 merely cut off thin slices of dough and bake as directed4 ,re-wrap and return remaining dough to your refrigerator4 8#f ,,in #a0 ,,refrigerator ,,cookies #a cup butter cup brown sugar cup white sugar #a egg1 beaten teaspoon vanilla #b cups all-purpose flour teaspoon soda teaspoon salt square unsweetened chocolate1 melted cup shredded coconut cup chopped raisins cup chopped pecans teaspoon cinnamon teaspoon nutmeg ,cream butter4 ,gradually add sugar4 ,continue creaming until mixture is light and fluffy4 ,add egg and vanilla4 ,mix well4 ,sift together flour1 soda and salt and gradually add to mixture4 ,beat well after each addition4 ,divide dough into #f equal portions4 ,to one portion add chocolate2 coconut to another2 raisins to another2 pecans to another2 cinnamon and nutmeg to another and leave the last portion plain4 ,shape each portion into a roll #a inches in diameter4 ,wrap in waxed paper4 ,chill in refrigerator4 ,cut into inch slices4 ,bake on cookie sheet in #cge oven #aj-ab minutes4 ,yield3 #e dozen cookies4 ,,oatmeal ,,refrigerator ,,cookies ,illustration3 uncaptioned #a cup flour #b teaspoons baking power teaspoon salt #c cups rolled oats #a cup brown sugar #a cup butter1 melted cup boiling water ,sift flour1 baking powder and salt together4 ,add rolled oats and brown sugar4 ,mix4 ,add butter and boiling water and mix well4 ,form into rolls1 wrap in waxed paper and chill in refrigerator several hours4 ,slice and bake in moderate oven 7#cej;,f47 about #aj minutes4 ,yield3 #h dozen cookies4 ,,vanilla ,,refrigerator ,,cookies cup shortening #a cup sugar #a egg1 beaten #a teaspoon vanilla #a cups sifted all-purpose flour teaspoon soda teaspoon salt ,cream shortening4 ,gradually add sugar4 ,continue creaming until mixture is light and fluffy4 ,add egg and vanilla4 ,mix well4 ,sift flour1 soda and salt together and gradually add to mixture4 ,beat mixture after each addition4 ,shape into a roll about #a inches in diameter4 ,wrap in waxed paper4 ,chill in refrigerator4 ,cut into inch slices4 ,bake on cookie sheet in a moderately hot oven 7#cge;,f47 for #g to #aj minutes4 ,yield3 #f dozen cookies4 ,refrigerator ,rolls ,illustration3 ,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 time4 ,almost any yeast roll may be refrigerated three or four days satisfactorily4 ,however1 the recipe should contain plenty of yeast and sugar4 ,when ready to use1 the dough can be formed into rolls of any desired shape or into coffee cake4 ,refrigerating the dough at from #dj;,f4 to #ej;,f4 retards yeast activity4 ,the surface of the dough must be greased and covered tightly to prevent drying or the formation of a hard crust4 ,,refrigerator ,,rolls cup milk #f tablespoons sugar #a tablespoon salt #e tablespoons shortening cup warm water #b cakes yeast #a egg #d cups sifted flour ,scald milk4 ,add sugar1 salt1 shortening and stir4 ,cool this mixture until lukewarm4 ,soften yeast cakes in warm water and let stand until dissolved4 ,stir and add lukewarm milk mixture4 ,add beaten egg and #b cups flour1 beat until smooth4 ,add remaining flour and mix well4 ,place dough in a lightly greased bowl and brush top with melted shortening4 ,cover and store in refrigerator1 at least #b hours4 ,when ready to use1 punch dough down and cut off as much dough as desired4 ,form rolls and place in greased muffin pans4 ,brush with melted butter1 cover and let rise in a warm place until doubled in bulk4 ,bake in hot oven 7#dbe;,f47 about #ae minutes4 ,makes about #b dozen rolls4 ,,foundation ,,sweet ,,dough #b cakes yeast cup lukewarm water #a cup milk cup butter cup sugar #a teaspoon salt #b eggs1 beaten #a teaspoon grated lemon rind 7if desired7 #e cups sifted flour 7about7 ,soften yeast in lukewarm water4 ,scald milk4 ,add butter1 sugar and salt and cool to lukewarm4 ,add #b cups flour and beat well4 ,add yeast1 eggs and lemon rind4 ,blend thoroughly4 ,add remaining flour to make a soft dough4 ,turn out on lightly floured board and knead until satiny4 ,place in a greased bowl1 cover and let rise in warm place 7#hj to #he;,f47 until doubled in bulk4 ,punch down and form into smooth ball4 ,grease surface lightly1 cover and put into refrigerator4 ,to use1 remove dough from refrigerator and punch down4 ,mold at once into rolls1 tea rings or coffee cakes1 or if preferred1 let dough stand in warm room for an hour1 punch down and mold4 ,place in greased pans and let rise until doubled in bulk4 ,bake in moderate oven 7#cge;,f47 #bj to #be minutes for rolls1 #be to #cj minutes for coffee cakes4 ,yield3 about #c dozen rolls or two #ab-;inch tea rings4 ,casserole ,dishes ,illustration3 ,colorful1 tasty1 all-in-one dishes--casseroles--are ideal as the main dish for luncheon or supper4 ,they are the solution to clever disguising of left-over foods4 ,they are the answer to time-saving1 before-hand meal preparation4 ,the casserole dish can be prepared several hours in advance1 refrigerated1 and later placed in the oven so as to be piping hot by meal time4 ,as a rule1 casserole dishes are made up of various combinations of a protein food1 a starch1 a vegetable1 and a sauce4 ,the sauce is either white sauce1 plain or varied1 or a cream soup4 ,the starch may be noodles1 spaghetti1 macaroni1 crackers1 potatoes or potato chips1 bread crumbs or a cereal4 ,the protein food may be meat1 fish1 poultry or cheese4 ,often the vegetables and protein foods are leftovers which are cleverly combined to appear dressed-up in a new attire4 ,for the majority of casserole dishes1 a medium white sauce is the right consistency--the proportions being #b tablespoons butter to #b tablespoons flour1 teaspoon salt1 few grains pepper1 and #a cup milk4 ,thin sauce can be made by using #a tablespoon butter and #a tablespoon flour to #a cup milk4 ,,variations3 ,added zest enhancing the flavor of casserole dishes can be obtained by varying the sauce4 ,,suggestions3 7,these proportions are for #a cup white sauce47 ,,parsley ,,sauce3 ,add #b to #d tablespoons chopped parsley after sauce has cooled4 ,,horseradish ,,sauce3 ,add cup grated horseradish1 drained1 and teaspoon dry mustard4 ,,cheese ,,sauce3 ,add cup grated cheese and a dash of paprika4 ,stir over low heat until cheese is melted1 or substitute #a teaspoons ,worcestershire ,sauce for paprika4 ,,olive ,,sauce3 ,add #a egg1 unbeaten1 cup light cream and cook over hot water #b minutes1 stirring constantly4 ,add cup chopped ripe or stuffed olives4 ,other ,uses ,,garnishes3 ,many gay garnishes are easily made from raw vegetables4 ,place garnishes1 such as radish roses1 celery curls or carrot sticks in a bowl of ice water for crisping4 ,later these vegetables can be wrapped in a damp cloth and stored in the refrigerator crisper until ready to serve4 ,,sandwiches ,,and ,,hors ,d',,oeuvres3 ,illustration3 uncaptioned ,sandwiches and hors d'oeuvres can be successfully stored for several hours in the household refrigerator4 ,it is especially important that the bread for hors d'oeuvres or sandwiches be spread generously with butter4 ,this is to prevent the filling from soaking into the bread4 ,wrap sandwiches in waxed paper and then in a damp cloth4 ,if they are arranged on trays1 cover with waxed paper and a damp cloth4 ,sandwich fillings1 too1 can be stored in the refrigerator until serving time4 ,,cottage ,,cheese ,,filling #a pound cottage cheese1 drained #b tablespoons chopped olives teaspoon salt teaspoon pepper ,dash of paprika #e drops tabasco ,combine all ingredients and mix well4 ,,salmon ,,salad ,,sandwich ,,filling #a cup flaked salmon cup diced celery #a teaspoon minced onion #b teaspoons minced parsley #a tablespoon lemon juice teaspoon salt #c tablespoons mayonnaise ,combine all ingredients and mix thoroughly4 ,,cheese ,,smoothy ,illustration3 uncaptioned pound ,american cheese #b hard cooked eggs #b teaspoons chopped onion teaspoon salt ,dash paprika #c tablespoons mayonnaise #b teaspoons chopped pimiento ,put cheese and eggs through fine food chopper2 add remaining ingredients and mix well4 ,,egg ,,salad ,,sandwich ,,filling #c hard cooked eggs1 chopped #b tablespoons chopped green pepper #b tablespoons chopped celery #c tablespoons chopped green olives #c tablespoons chopped walnuts #c tablespoons mayonnaise #a tablespoon ketchup teaspoon salt ,combine all ingredients and mix well4 ,,cabbage ,,filling #a cup finely chopped raw cabbage #c slices crisp bacon1 crumbled #c tablespoons mayonnaise #a teaspoon minced onion teaspoon salt teaspoon celery salt ,dash of pepper ,combine all ingredients and mix well4 ,,wienie ,,surprise ,,sandwich ,,filling #d frankfurters1 cooked #d tablespoons pickle relish #c-d tablespoons mayonnaise ,put frankfurters through a fine food chopper4 ,add relish and mayonnaise4 ,mix well4 ,illustration3 ,,international ,,harvester #a #jje #jdc ,r#b4 #aa-a-ej--ge;,b4 ,,lithographed ,,in ,,united ,,states ,,of ,,america ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4