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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..99c568e --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65793 (https://www.gutenberg.org/ebooks/65793) diff --git a/old/65793-0.txt b/old/65793-0.txt deleted file mode 100644 index 7e71ecb..0000000 --- a/old/65793-0.txt +++ /dev/null @@ -1,2110 +0,0 @@ -The Project Gutenberg eBook of International Harvester Refrigerator -Recipes, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: International Harvester Refrigerator Recipes - -Author: Anonymous - -Release Date: July 7, 2021 [eBook #65793] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK INTERNATIONAL HARVESTER -REFRIGERATOR RECIPES *** - - - - - - tempting ... - different ... - easy to make.... - - - - - International Harvester - REFRIGERATOR - RECIPES - - - - - REFRIGERATOR RECIPES - _with Results_ - - - [Illustration: Pictorial title] - -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! - -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! - -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—_all the time_! - - _Sincerely_, - {Irma Harding} - _Home Economist_ - _International Harvester Company_ - _180 North Michigan Avenue_ - _Chicago 1, Illinois_ - -Copyright 1950, International Harvester Company - - - FROSTY BEVERAGES - - [Illustration: 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.] - - - ICE CUBES FOR COLD DRINKS - -Use either crushed or whole cubes. Crushed ice cools beverages more -quickly; cubes last longer and add a pleasant tinkle. - - - FANCY ICE CUBES - -Freeze curls of lemon or orange peel, maraschino cherries with stems, or -sprigs of mint, a raspberry or strawberry in ice cubes. - -Freeze leftover fruit drinks in the ice-cube trays to serve in iced tea -or other beverages. - -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. - -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. - - - TO FROST RIMS OF GLASSES - -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. - - - USE OF SYRUPS - -Keep several kinds of syrups on hand in your refrigerator. Leftover -syrup from canned fruit makes a delicious base for chilled fruit -beverages. - - -PLAIN SUGAR SYRUP - - 1 cup sugar - 1 cup water - -Combine sugar and water, boil 5 minutes, cool and store in refrigerator; -can be used for iced tea and fruit drinks. - - -CHOCOLATE SYRUP - - ½ cup cocoa or 2 squares unsweetened chocolate - 1 cup sugar - 1 cup water - ⅛ teaspoon salt - 1½ teaspoons vanilla - -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. - - -PUNCH-TEA BASE - - 2 teaspoons tea - 2 cups boiling water - 1 cup sugar - 1 cup orange juice - ½ cup lemon juice - ½ cup cold water - 1 quart chilled ginger ale - -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. - - -CRANBERRY ORANGE PUNCH - - [Illustration: uncaptioned] - - ¼ cup sugar - ¾ cup water - One 6-oz. can frozen orange juice - 1 bottle (1 pint) cranberry juice - 2 tablespoons lemon juice - Red food coloring - 1 cup ginger ale - -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. - - -FROSTY GINGER ALE PUNCH - - 2 quarts lime sherbet - 2 quarts ginger ale - -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. - - -STRAWBERRY FLOAT - - One 1-lb. package frozen strawberries - ½ pint strawberry ice cream - 2 cups milk - -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. - - -PINEAPPLE FLUFF - - 2 eggs, separated - 3 tablespoons sugar - 1 cup milk - ½ cup unsweetened pineapple juice - -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. - - - - - Frozen Desserts - - - [Illustration: 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.] - - -ICE CREAM - -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 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. - -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. - - -VANILLA ICE CREAM (Uncooked Base) - - 1 envelope gelatin - ¼ cup cold water - 1¾ cups milk, scalded - ½ cup sugar - ¼ teaspoon salt - 2 teaspoons vanilla - 1½ cups cream, whipped - -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. - - -VANILLA ICE CREAM (Cooked Base) - - ⅔ cup sugar - 1½ tablespoons cornstarch - 1½ cups top milk - 2 eggs, separated - ¼ teaspoon salt - 2½ teaspoons vanilla - 1 cup cream, whipped - -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. - - -FROZEN PLUM PUDDING - - 1 square (1 ounce) unsweetened chocolate - 3 tablespoons sugar - ½ cup milk - ½ cup chopped dates - ½ cup currants - ½ cup chopped pecans - 1 egg separated - 1 tablespoon sugar - 1 teaspoon vanilla - 1 cup cream, whipped - -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. - - -ICE CREAM CRUMB PIE - - 1½ cups chocolate cookie crumbs - 1½ pints ice cream - ¼ cup butter - ¼ cup sugar - -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. - - -BUTTERSCOTCH SUNDAE SAUCE - - 1¼ cups brown sugar - ¾ cup light corn syrup - ¼ cup butter - ¾ cup light cream - -Combine ingredients; heat slowly until sugar is dissolved. Cook until -mixture spins a thread (232°F.) Cool. Yield: 2 cups. - - -FUDGE SAUCE - - 1 cup sugar - 1 cup water - ½ cup light corn syrup - 3 squares (ounces) unsweetened chocolate - ½ teaspoon vanilla - 1 cup evaporated milk - -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. - - [Illustration: PARFAITS: 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.] - - -FRUIT PARFAIT - - ¾ cup sugar - ½ cup water - 2 eggs, separated - ⅓ cup maraschino cherries, chopped - ¼ cup maraschino cherry juice - 2 cups cream, whipped - -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. - - NOTE: Other fruits and juices can be substituted for the cherries. - - -MOLASSES NUT PARFAIT - - ⅓ cup molasses - 2 tablespoons sugar - ¼ cup water - 2 eggs whites, stiffly beaten - 1 cup heavy cream, whipped - 1 teaspoon vanilla - ¾ teaspoon cinnamon - ½ cup chopped black walnuts - -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. - - -MOUSSES: 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. - - -VANILLA MOUSSE - - 2 cups cream, whipped - ⅓ cup sugar - 1½ teaspoons vanilla - 2 egg whites, beaten (optional) - 1½ teaspoons lemon juice - -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. - - -STRAWBERRY MOUSSE - - [Illustration: uncaptioned] - - 1 cup crushed strawberries - ½ cup sugar - 2 cups heavy cream, whipped - 1 teaspoon vanilla - ⅛ teaspoon salt - -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. - - -SHERBETS: 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. - -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. - - -SHERBET - - 1 cup sugar - 2 cups water - 2 teaspoons unflavored gelatin - ¼ cup cold water - 2 egg whites, unbeaten - 1 cup fruit juice or ½ cup crushed fruit - ¼ teaspoon salt - 2 tablespoons lemon juice - -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. - - -CRANBERRY SHERBET - - 4 cups cranberries - 2 cups water - 2 cups sugar - 1 teaspoon unflavored gelatin - 1 cup orange juice - 3 tablespoons grated orange rind - ¼ cup lemon juice - -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. - - -LEMON CREAM SHERBET - - 2 teaspoons grated lemon rind - ½ cup lemon juice - 1½ cups sugar - 2 cups milk - 2 cups light cream - -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. - - -FRUIT SHERBET - - [Illustration: uncaptioned] - - 2 cups mashed bananas - ⅓ cup lemon juice - ⅓ cup orange juice - ½ cup light corn syrup - ⅛ teaspoon salt - 1 egg white - ⅓ cup sugar - 1 cup milk - ¼ cup maraschino cherry juice - ½ cup coarsely chopped maraschino cherries - ½ teaspoon grated orange rind - -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. - - -ICES: 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. - - -LEMON ICE - - 2½ cups water - ¾ cup corn syrup - 1 cup sugar - 1 tablespoon grated lemon rind - ⅔ cup lemon juice - ¼ teaspoon salt - Yellow food coloring - -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. - - - - - Chilled Desserts - - -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. - -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. - -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. _Note_: Fresh pineapple -juice or pulp must be scalded before using with gelatin because of an -enzyme in fresh pineapple that keeps gelatin from jelling. - -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. - - -ORANGE-BANANA CAKE - - 1 package orange-flavored gelatin - 1½ cups hot water - ¼ cup sugar - Few grains salt - ¾ teaspoon grated orange rind - ½ cup orange juice - ¾ cup whipping cream - 1½ cups finely diced bananas - 12 lady fingers - -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. - - -PINEAPPLE REFRIGERATOR CAKE - - 1 envelope unflavored gelatin - ¼ cup cold water - 1 No. 2 can crushed pineapple - 1 cup sugar - ½ cup chopped maraschino cherries - ¼ cup chopped pecans - 3 egg whites - 2 cups whipping cream - 2 dozen lady fingers or slices of sponge cake - -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. - - -SNOW PUDDING - - [Illustration: uncaptioned] - - 1 envelope unflavored gelatin - ¼ cup cold water - 1 cup boiling water - ⅔ cup sugar - 1 teaspoon grated lemon rind - ¼ cup lemon juice - ¼ teaspoon salt - 2 egg whites - -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. - -Variation: Substitute 1 cup hot fruit juice for water. Decrease lemon -juice to 2 tablespoons. Omit lemon rind. - - -CUSTARD SAUCE - - 2 cups milk - 2 egg yolks - ¼ cup sugar - ¼ teaspoon salt - 1 teaspoon vanilla - -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. - - -BAVARIAN CREAM - - 1 envelope unflavored gelatin - ¼ cup cold water - 2 eggs, separated - ¼ teaspoon salt - ⅓ cup sugar - 1 cup milk, scalded - 1 teaspoon vanilla - 1 cup cream, whipped - -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. - - -PEPPERMINT CREAM - - [Illustration: uncaptioned] - - 1 cup crushed peppermint stick candy - 2 cups whipping cream - ½ envelope unflavored gelatin - 2 tablespoons cold water - One 10-ounce can chocolate wafers - -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. - - -CHOCOLATE WHIPPED CREAM CAKE - - Two 8-inch sponge cake layers - 1½ cups whipping cream - 1 cup thick chocolate syrup - 2 tablespoons sugar - ¼ teaspoon salt - ¼ chopped nuts - -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. - - -CHOCOLATE REFRIGERATOR CAKE - - [Illustration: uncaptioned] - - 1 package chocolate bits - 2 tablespoons sugar - 3 tablespoons cold water - 3 eggs, separated - 1 cup cream, whipped - 1 teaspoon vanilla - ½ teaspoon peppermint extract (if desired) - ¼ teaspoon salt - 18 lady fingers, split - -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. - - -MELLOW CHOCOLATE - - 2 squares (2 ounces) unsweetened chocolate - ½ cup boiling water - 1 envelope unflavored gelatin - ¼ cup cold water - 3 beaten egg yolks - ¾ cup sugar - ¼ teaspoon salt - ½ teaspoon vanilla - 3 egg whites stiffly beaten - -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. - - - - - Pies - - - [Illustration: 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. - - CRUMB PIE SHELL: 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.] - - -ROLLED OATS CRUST - - 2 cups quick oats - ½ teaspoon cinnamon - ⅔ cup melted butter - ½ cup brown sugar - -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. - - -GINGER SNAP CRUST - - 1 cup crushed ginger snaps - ¼ cup sugar - ¼ cup melted butter - -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. - - -LEMON CHIFFON PIE - - 4 eggs, separated - ½ cup lemon juice - ½ teaspoon salt - ¾ cup sugar - 1 envelope unflavored gelatin - ¼ cup cold water - 1 teaspoon grated lemon rind - One 9-inch pie shell - -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. - - -VANILLA CHIFFON PIE - - 1 envelope unflavored gelatin - 2 tablespoons cold water - 2 eggs, separated - 1½ cups milk - ½ teaspoon salt - ½ cup sugar - 2 teaspoons vanilla - One 9-inch crumb shell - -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. - - -CHOCOLATE CHIFFON PIE - - 1 envelope unflavored gelatin - ¼ cup cold water - 2 squares (2 oz.) unsweetened chocolate - 1 cup milk - 2 eggs, separated - ¼ teaspoon salt - ½ cup sugar - ⅔ cup cream, whipped - 1 teaspoon vanilla - One 9-inch pie shell - -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. - - -PINK LEM-BERRY PIE - - [Illustration: uncaptioned] - - 1 package strawberry flavored gelatin - ½ cup hot water - ¼ cup lemon juice - ¼ cup sugar - ¼ teaspoon salt - 1½ cups heavy cream - 1 teaspoon lemon rind, grated - -Line a deep 9-inch pie plate with graham cracker crust (Page 15). 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. - - -FRESH STRAWBERRY PIE - - [Illustration: uncaptioned] - - 1 quart fresh strawberries - 1½ cups sugar - 1 envelope unflavored gelatin - ¼ cup cold water - 2 tablespoons lemon juice - Red food coloring - 1 cup cream, whipped - One 9-inch pie shell - -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. - - -PINEAPPLE CHEESE PIE - - 1 envelope unflavored gelatin - ¼ cup cold water - 3 egg yolks - 1 cup crushed pineapple not drained - 1 teaspoon grated lemon rind - 2 tablespoons lemon juice - ⅓ cup sugar - 1 cup cottage cheese - 3 egg whites - ¼ teaspoon salt - ½ cup sugar - One 9-inch crushed corn flakes crust (page 15) - Reserve three tablespoons crumbs for topping - -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. - - -BLACK BOTTOM PIE - - CHOCOLATE LAYER - - 2¼ teaspoons unflavored gelatin - 3 tablespoons cold water - 1⅓ cups milk - 3 egg yolks - ⅓ cup sugar - 2¼ teaspoons cornstarch - ⅛ teaspoon salt - 1½ squares (ounces) unsweetened chocolate - ¾ teaspoon vanilla - One 9-inch chocolate wafer crust (page 15) - -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. - - WHITE LAYER - - 3 egg whites - ⅛ teaspoon cream of tarter - ¼ cup sugar - 2 tablespoons rum or ½ teaspoon rum flavoring - -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. - - TOPPING - - ¼ cup cream, whipped - ½ square unsweetened chocolate, grated - -Just before serving, spread whipped cream on pie and sprinkle with -chocolate. - - - - - _Salads_ - - - [Illustration: 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. - - 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.] - -MIXED GREEN SALAD: 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. - -SALAD TACTICS: 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. - -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. - - -CRAB STUFFED TOMATOES - - [Illustration: uncaptioned] - - 10 medium sized firm, ripe tomatoes - 2 cups crabmeat (two 7-ounce cans) - ¾ cup chopped celery - 2 tablespoons chopped green pepper - 1 pimiento, chopped - 2 hard cooked eggs, chopped - 2 tablespoons capers - ¾ teaspoon salt - Few grains pepper - Mayonnaise - -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. - - -POTATO SALAD - - 12 medium sized cooked potatoes - ½ cup chopped onion - 1 tablespoon salt - ¼ teaspoon pepper - 1½ teaspoons celery seed - ½ cup vinegar - ⅓ cup chopped sweet pickle - ¼ cup melted butter - 4 hard cooked eggs, chopped - Mayonnaise - -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. - - -TUNA FISH SALAD - - [Illustration: uncaptioned] - - 2 cups flaked tuna fish (two 7-ounce cans) - ¾ cup chopped celery - ½ teaspoon salt - ⅛ teaspoon pepper - 1 tablespoon minced onion - ¼ chopped sweet pickle - 4 hard cooked eggs, chopped - 1 tablespoon lemon juice - ⅓ cup mayonnaise - -Combine tuna fish, celery, salt, pepper, onion, pickles, and eggs. -Moisten with lemon juice and mayonnaise. Chill in refrigerator. Yield: 6 -servings. - - -FROZEN FRUIT SALAD - - Two 3-ounce packages cream cheese - ½ teaspoon salt - 2 tablespoons salad dressing - 1 tablespoon lemon juice - ½ cup drained crushed pineapple - ½ cup coarsely chopped maraschino cherries - ½ cup coarsely chopped pecans - ½ cup diced marshmallows - 1 cup whipping cream - 2 cups diced ripe bananas - -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. - - -MOLDED SALADS: 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. - - -VEGETABLE SALAD - - 1 envelope unflavored gelatin - ¼ cup cold water - 1 cup boiling water - 1 tablespoon lemon juice - 3 tablespoons vinegar - 1 tablespoon sugar - 1 teaspoon salt - 2 tablespoons grated onion - 2 cups diced vegetables - -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. - - -GELATIN BASE FOR MEAT OR CHICKEN SALAD - - 1 envelope unflavored gelatin - 1¾ cups bouillon or soup stock - 1 tablespoon grated onion - -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. Note: Use chicken bouillon for chicken salad and beef -bouillon for meat salads. - - -FISH SALAD - -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. - - -CHICKEN MUSHROOM SALAD - - 1 can condensed mushroom soup - ½ cup mayonnaise - 1 tablespoon lemon juice - 1 envelope unflavored gelatin - ¼ cup cold water - 1 cup celery, cut fine - 2 pimientos, cut fine - 1½ cups chicken, shredded - -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. - - -AVOCADO-CHERRY SALAD - - [Illustration: uncaptioned] - - 1 package raspberry flavored gelatin - 1 No. 2½ can Bing cherries, pitted - 2 avocados, diced - ¼ cup lemon juice - 2 grapefruit, halved and hollowed out - -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. - - -SHRIMP TOMATO MOLD - - 1 envelope unflavored gelatin - ¼ cup cold tomato juice - 1¼ cups hot tomato juice - ¼ cup sweet pickle juice - ¼ teaspoon salt - 1 teaspoon horseradish - 2 tablespoons lemon juice - ¾ cup finely diced celery - 3 tablespoons diced green pepper - 1 package frozen green shrimp, cooked and cut in pieces - ¼ cup chopped sweet pickle - 2 tablespoons chopped onion - -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. - - -LUNCHEON EGG SALAD - - 12 hard cooked eggs - 2 envelopes unflavored gelatin - ½ cup cold water - 1 cup boiling water - 1 cup mayonnaise - 1½ teaspoons salt - ⅛ teaspoon pepper - 1 tablespoon lemon juice - 3 tablespoons chopped green pepper - 2 tablespoons chopped pimiento - 2 drops tabasco - -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. - - -MOCK RUSSIAN DRESSING: Mix thoroughly ¾ cup mayonnaise, 1½ cup chili -sauce and ½ teaspoon Worcestershire sauce. - - -SALMON MOUSSE - - 2 envelopes unflavored gelatin - ¼ cup cold water - 2 cups boiling water - ¼ cup vinegar - 1 teaspoon Worcestershire sauce - 2 teaspoons finely chopped onion - ½ teaspoon salt - ¼ cup catsup - ¼ cup heavy cream, whipped - ¾ cup salad dressing - ½ cup diced celery - 2 cups flaked salmon - ½ cup sliced stuffed olives - -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. - - -CONVERSATION SALAD - - 1 No. 2½ can Bing cherries, pitted - ½ cup lemon juice - 1 package cherry-flavored gelatin - ¾ cup broken pecan meats - One 3-ounce bottle stuffed olives, sliced - -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. - - -TWO-TONED PERFECTION SALAD - - [Illustration: uncaptioned] - - 1 package lime flavored gelatin - 2 cups hot water - ¼ cup sugar - ½ teaspoon salt - 2 tablespoons lemon juice - ¾ cup finely shredded cabbage - 1 cup diced celery - 2 tablespoons diced green pepper or pimiento - - Top Layer - - 1 envelope unflavored gelatin - ¼ cup cold milk - ½ cup hot milk - ½ teaspoon salt - 1¼ cups cream style cottage cheese (1 carton) - 2 teaspoons minced onion - -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. - - -APPLE GINGER ALE SALAD - - 1½ envelopes unflavored gelatin - ¼ cup cold water - ½ cup hot pineapple juice - ½ cup lemon juice - 2 tablespoons sugar - ¼ teaspoon salt - 1 cup ginger ale - ½ cup chopped celery - 1 cup chopped red skinned apples - ⅓ cup chopped dates - ½ cup broken pecans - Few drops green vegetable coloring - -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. - - -RHU-BERRY SALAD - - [Illustration: uncaptioned] - - 1 package frozen rhubarb - 2 envelopes unflavored gelatin - ½ cup cold water - 1 package frozen strawberries - 1 cup ginger ale - Red vegetable coloring - -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. - - -LIME-PINEAPPLE MOLD - - 2 packages lime flavored gelatin - 3 cups hot water - 1 No. 2 can crushed pineapple (drained) - 1 pint sour cream - -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. - - -ROQUEFORT CHEESE SALAD - - Two 3-ounce packages cream cheese - 1 ounce Roquefort or blue cheese - ¾ cup milk - 1 envelope unflavored gelatin - 3 tablespoons cold water - 2 teaspoons lemon juice - ½ teaspoon salt - ¼ cup pistachio nuts, chopped - Few drops green food coloring - ½ cup heavy cream, whipped - -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. - - -FRENCH DRESSING - - 1 small onion or 1 clove of garlic, sliced - ¼ cup vinegar or lemon juice - 1 tablespoon sugar - ¾ teaspoon salt - ⅛ teaspoon pepper - ¼ teaspoon paprika - ¾ cup salad oil - -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. - - -FRUIT FRENCH DRESSING - - ¼ cup orange juice - ¼ cup pineapple juice - 2 tablespoons lemon juice - ¼ cup salad oil - 2 teaspoons sugar - ½ teaspoon salt - -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. - - -CELERY SEED DRESSING - - 1¼ cups sugar - 2 teaspoons dry mustard - 2 teaspoons salt - 1 tablespoon onion juice - ⅔ cup vinegar - 2 cups salad oil - 2 tablespoons celery seed - -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. - - - - - _Refrigerator Cookies_ - - - [Illustration: 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.] - - -“6 IN 1” REFRIGERATOR COOKIES - - 1 cup butter - ½ cup brown sugar - ½ cup white sugar - 1 egg, beaten - ½ teaspoon vanilla - 2 cups all-purpose flour - ½ teaspoon soda - ¼ teaspoon salt - ½ square unsweetened chocolate, melted - ¼ cup shredded coconut - ¼ cup chopped raisins - ¼ cup chopped pecans - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - -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. - - -OATMEAL REFRIGERATOR COOKIES - - [Illustration: uncaptioned] - - 1 cup flour - 2 teaspoons baking power - ½ teaspoon salt - 3 cups rolled oats - 1 cup brown sugar - 1 cup butter, melted - ¼ cup boiling water - -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. - - -VANILLA REFRIGERATOR COOKIES - - ½ cup shortening - 1 cup sugar - 1 egg, beaten - 1 teaspoon vanilla - 1½ cups sifted all-purpose flour - ½ teaspoon soda - ½ teaspoon salt - -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. - - - - - _Refrigerator Rolls_ - - - [Illustration: 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.] - - -REFRIGERATOR ROLLS - - ¾ cup milk - 6 tablespoons sugar - 1 tablespoon salt - 5 tablespoons shortening - ½ cup warm water - 2 cakes yeast - 1 egg - 4½ cups sifted flour - -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. - - -FOUNDATION SWEET DOUGH - - 2 cakes yeast - ¼ cup lukewarm water - 1 cup milk - ¼ cup butter - ½ cup sugar - 1 teaspoon salt - 2 eggs, beaten - 1 teaspoon grated lemon rind (if desired) - 5 cups sifted flour (about) - -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. - - - - - _Casserole Dishes_ - - - [Illustration: 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. - - 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. - - 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.] - -VARIATIONS: Added zest enhancing the flavor of casserole dishes can be -obtained by varying the sauce. - -SUGGESTIONS: (These proportions are for 1 cup white sauce.) - -PARSLEY SAUCE: Add 2 to 4 tablespoons chopped parsley after sauce has -cooled. - -HORSERADISH SAUCE: Add ¼ cup grated horseradish, drained, and ¼ teaspoon -dry mustard. - -CHEESE SAUCE: 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. - -OLIVE SAUCE: 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. - - - - - _Other Uses_ - - - GARNISHES: - -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. - - SANDWICHES AND HORS D’OEUVRES: - - [Illustration: uncaptioned] - -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. - - -COTTAGE CHEESE FILLING - - 1 pound cottage cheese, drained - 2 tablespoons chopped olives - ½ teaspoon salt - ¼ teaspoon pepper - Dash of paprika - 5 drops tabasco - -Combine all ingredients and mix well. - - -SALMON SALAD SANDWICH FILLING - - 1 cup flaked salmon - ¼ cup diced celery - 1 teaspoon minced onion - 2 teaspoons minced parsley - 1 tablespoon lemon juice - ½ teaspoon salt - 3 tablespoons mayonnaise - -Combine all ingredients and mix thoroughly. - - -CHEESE SMOOTHY - - [Illustration: uncaptioned] - - ¼ pound American cheese - 2 hard cooked eggs - 2 teaspoons chopped onion - ¼ teaspoon salt - Dash paprika - 3 tablespoons mayonnaise - 2 teaspoons chopped pimiento - -Put cheese and eggs through fine food chopper; add remaining ingredients -and mix well. - - -EGG SALAD SANDWICH FILLING - - 3 hard cooked eggs, chopped - 2 tablespoons chopped green pepper - 2 tablespoons chopped celery - 3 tablespoons chopped green olives - 3 tablespoons chopped walnuts - 3 tablespoons mayonnaise - 1 tablespoon ketchup - ¾ teaspoon salt - -Combine all ingredients and mix well. - - -CABBAGE FILLING - - 1 cup finely chopped raw cabbage - 3 slices crisp bacon, crumbled - 3 tablespoons mayonnaise - 1 teaspoon minced onion - ⅛ teaspoon salt - ⅛ teaspoon celery salt - Dash of pepper - -Combine all ingredients and mix well. - - -WIENIE SURPRISE SANDWICH FILLING - - 4 frankfurters, cooked - 4 tablespoons pickle relish - 3-4 tablespoons mayonnaise - -Put frankfurters through a fine food chopper. Add relish and mayonnaise. -Mix well. - - [Illustration: INTERNATIONAL HARVESTER] - -1 005 043 R2. 11-1-50—75B. - -LITHOGRAPHED IN UNITED STATES OF AMERICA - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK INTERNATIONAL HARVESTER -REFRIGERATOR RECIPES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:justify; margin-top:0; - font-size:90%; font-weight:bold; font-family:sans-serif; } -p.pcapc { margin-left:0em; text-indent:0; text-align:justify; - font-size:90%; font-weight:bold; font-family:sans-serif; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of International Harvester Refrigerator Recipes, by Anonymous</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: International Harvester Refrigerator Recipes</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Anonymous</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: July 7, 2021 [eBook #65793]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net </p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK INTERNATIONAL HARVESTER REFRIGERATOR RECIPES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="International Harvester Refrigerator Recipes" width="1000" height="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="img"> -<img src="images/p01.jpg" id="ncfig1" alt="Pictorial title" width="500" height="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 /><img class="inline" src="images/irma.jpg" alt="Irma Harding" width="300" height="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="img" id="fig1"> -<img src="images/p01b.jpg" alt="" width="800" height="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="img"> -<img src="images/p02.jpg" id="ncfig2" alt="uncaptioned" width="800" height="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="img" id="fig2"> -<img src="images/p03.jpg" alt="" width="800" height="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="img" id="fig3"> -<img src="images/p05.jpg" alt="" width="800" height="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="img"> -<img src="images/p05a.jpg" id="ncfig3" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p06.jpg" id="ncfig4" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p07.jpg" id="ncfig5" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p07a.jpg" id="ncfig6" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p08.jpg" id="ncfig7" alt="uncaptioned" width="800" height="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="img" id="fig4"> -<img src="images/p08a.jpg" alt="" width="800" height="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="img"> -<img src="images/p09.jpg" id="ncfig8" alt="uncaptioned" width="800" height="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 (<a href="#Page_15">Page 15</a>). 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="img"> -<img src="images/p09a.jpg" id="ncfig9" alt="uncaptioned" width="800" height="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 (<a href="#Page_15">page 15</a>)</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 (<a href="#Page_15">page 15</a>)</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="img" id="fig5"> -<img src="images/p10.jpg" alt="" width="800" height="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="img"> -<img src="images/p11.jpg" id="ncfig10" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p11a.jpg" id="ncfig11" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p12.jpg" id="ncfig12" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p13.jpg" id="ncfig13" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p13a.jpg" id="ncfig14" alt="uncaptioned" width="800" height="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="img" id="fig6"> -<img src="images/p14.jpg" alt="" width="800" height="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="img"> -<img src="images/p14a.jpg" id="ncfig15" alt="uncaptioned" width="800" height="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="img" id="fig7"> -<img src="images/p14d.jpg" alt="" width="800" height="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="img" id="fig8"> -<img src="images/p15.jpg" alt="" width="800" height="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="img"> -<img src="images/p16.jpg" id="ncfig16" alt="uncaptioned" width="800" height="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="img"> -<img src="images/p16a.jpg" id="ncfig17" alt="uncaptioned" width="800" height="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="img" id="fig9"> -<img src="images/p17.jpg" alt="" width="500" height="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> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK INTERNATIONAL HARVESTER REFRIGERATOR RECIPES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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