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Dear Homemaker:
Your new Hotpoint Combination Refrigerator-Freezer brings
wonderful new experiences to your meal planning and
preparation. Here are a few of the pleasures of advanced refrigeration
and food freezing that now will be yours. Frozen foods can
be held in the Food Freezing Compartment at safe temperatures
for longer periods of time. Leftovers can be frozen and used
days later. Many foods can be left uncovered in the General Food
Storage Compartment without drying out. Butter can be kept at
the right consistency for spreading or creaming. Small, frequently
used articles can be kept at your finger-tips in the shelves in the door.
The Hotpoint Combination Refrigerator-Freezer is a product
of the thorough engineering and superior workmanship that have
established Hotpoints outstanding position in the electric
appliance field. It should not be confused with the flat-plate evaporator
type of refrigerator. It is a true combination refrigerator-freezer
with separate controls and doors for each compartment.
The material in this booklet has been prepared by the Hotpoint
Institute, the home economics division of Hotpoint Inc.
Every suggestion, recommendation and recipe is the result of thorough
testing in the Hotpoint Kitchens. By studying the material
carefully and following the instructions, we are sure you will get
full satisfaction and enjoyment in the use of your
Hotpoint Combination Refrigerator-Freezer.
Cordially yowJ,
VIRGINIA FRANCIS
Hotpoint Institute
5600 West Taylor Street
Chicago 44, Illinois
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THERMOMETER
REFRIGERATED SHELF
FOR ICE 7RAYS
h
FOOD FREEZING
COMPARTMENT
h BUTTER BIN
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LEFTOVER RACK
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TALL BOTTLE ZONE
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HI-HUMIDITY STORAGE
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COMPARTMENT
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SLIDING SHELVES SHELVES-IN-THE-DOOR
GENERAL FOOD STORAGE
COMPARTMENT
Information in this booklet applies to Models EF8,
EF1O, EG87 and EG106. Model EG106 is shown
above. Model EG87 has similar features. Models
EF8 and EF1 O are supplied without the Butter
Bin, Shelves in the Door, Leftover Rack and Part
Shelf. All specifications are subject to change with-
out notice.
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In order for you to understand your new Hotpoint
Combination Refrigerator-Freezer and get the-best
possible service from it, here are a few basic facts
for you to know.
When you refrigerate your foods you are re-
moving heat from them-not adding cold. Heat always
passes from a warm object to a cold one. When we
remove heat, we lower the temperature-which is
refrigerating. In modern mechanical refrigeration the
heat is absorbed by a liquid refrigerant.
In your Hotpoint Combination Refrigerator-
Freezer a harmless, non-toxic, non-inflammable liquid
is used as the refrigerant. This liquid changes from its
liquid state to a vapor-or boils-at a very low tem-
perature. The heat contained in your refrigerator and
the stored food is sufficient to cause the refrigerant
to boil and evaporate with considerable intensity.
Heat is absorbed and your refrigerator and food are
cooled. The vapor is collected,-changed
liquid, and is used over and over again.
back to a
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Your Hotpoint Combination Refrigerator-Freezer is
exactly what its name impliesa twe freezer and
refrigerator combined in one piece of equipment. It
has two compartments, each entirely insulated from
the other, each having its own door and separate
temperature control. The Food Freezing Compart-
.
ment is designed for
very low temperatures
Storage Compartment
frozen foods and -operates at
(O to 503!). The General Food
operates at a temperature be-
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tween 35 to 45 F. and maintains a sufficiently high
humidity to prevent excess drying out of moist food
when left uncovered.
Each of the two compartments has its own refrig-
erating system a primary system cooling the Food
Freezing Compartment, and a secondary system for
cooling the Generai Food Storage Compartment. There
is one refrigerating unita motor-compressor assembly
and a condenser. The refrigerant in the primary system
( Freezer Compartment) passes through tubing from
the refrigerating unit around the walls of the alumi-
num liner of the Food Freezing Compartment. In
the freezer coils the refrigerant changes from a liquid
to a vapor, absorbing heat and lowering the tempera-
ture of the Freezer Compartment.
The secondary refrigerating system for cooling
the General Food Storage Compartment consists of
one complete circuit of tubing fastened to the liner
walis of the cabinet. The tubing comes in contact with
the primary system and the refrigerant is cooled and
condensed. It passes down through the tubing of the
General Food Storage Compartment, is gradually
warmed as it absorbs heat from the liner walls and
changes again into a vapor.
Thus, the lower compartment is ultimately re-
frigerated by the primary system, but the ttoo cA-c?AJ
are entirely separate and each has its own control.
This makes it possible m set the controls to give you
the desired temperature in both the Food Freezer
Compartment and General Food Storage Compart-
ment of the refrigerator.
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In the General Food Storage Compartment a higher
humidity ( moisture content of the air) is maintained
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than in conventional refrigerators. When the tem-
perature control is set properly for local conditions,
moisture from the air in the cabinet does not freeze
but condenses on the refrigerated walls. Therefore, a
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moist coId, uniform temperanq and,. huryd!y-:4
maintained which refrigerattis fgods under more ~ih%fq
conditions.. Jt is unn@sstq * &@v= ~my @o&9
that are stored for the average length of dm~.~w
TEMPERATURECONTROL ~e ~kpq~wi bi~
troifor the General Food Storage C%m-en~-o~*E
ates independently from the F~Fr&e~Con~=
It is located in -tie uPPer w.~d .%?rn%&!J~*?
back of the tom-enc The tti@ram pUIk.
adjusted by moving the control to higher. or ;Io$&?
numbers-higher numbers being for colder tempe&$
tures and lower for warmer temperatures. -While ~]
normai setting is usuaily the numtii Yx .it~ma~]
varied according to the room tempefi~; ~umbe~.o.~
door openings, amount of food stoikd, and dinospheriq
conditions. For example, in summer when the &mrn$
perature and humidity are high and the hbmber 6?!!
door openings is increased, you&ayfind ;t, advisable?
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to set the control at *6or even higher in order to man-,
rain ideai conditions of .,tempe~~~~ .~~y ,humi~~
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in the Generai Food Storage Comfw~m~p~$.
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TALL BOTTLEZONE The shdf &uigerncn$~f~
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your Generai Food Stowe *merit P~ovl,.4~~
plenty of space for the stora~- of ~ ktfl~ ~$~$q
is designed to accommodate n~ ody a @?e @uIflV,
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of botties but aiso those of utMuai ~ize. Eveq.Kl&e.
money-saving haif-~lon and gallon sizes can & ~:: . .a
stored in the TdI Bottle Zone ~ww ~.>-- ,~A
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LEFTOVERRACK AND PART 5iI!ELFTheLeft:]
over Rack (Models EG87 and EG106) cons~~~}~
three moonstone gl=s jars Pl~ed. in a $~nl~ *.
rack. The jars are designed for convenient storag~
of leftovers, jams, jellies, cheese, meat spread% @
The rack is pivoted to swing out of,..q.g,~bin~t.f:~
greater accessibility. If desired, the ps IM@P
moved and the basket may be used for storing e
The Part Sheif behind the Leftover Rack is ideal foi~
storing hard-to-locate small jars md pckg=~e~t~i~J
b u tied emergency sheifs for extra fnut #id,
vegetable juices, consomme, covered dishes of riuh~
and other foods that are convenient to have on 1
when unexpected 8UeStSU%v~
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PLASTIC DRAWER In models EF8 and EF1O, a

removable plastic drawer is provided, located at the
upper right of the General Food Storage Compart-
ment. Use it for storing cartons of butter or cheese,
packages of bacon, etc.
SLIDING SHELVES The adjustable sliding shelf
helps provide flexibility to the storage space. The
sturdy aluminum shelf slides back and forth smoothly,
making it possible to reach the dishes at the back
easily. Safety catches permit removal of the shelf
but prevent accidentally pulling the loaded shelf out
too far. You will want to keep frequently used items
on this convenient shelf. ( EG 106 and EF 10 have two
sliding shelves. )
HI-HUMIDITY STORAGE Within these Hi-Hu-
midity Storage Compartments, ideal conditions of
humidity and temperature are maintained. This com-
bination preserves the natural moisture and flavor of
fresh fruits and vegetables. Model EG87 has one large
pan for vegetables and a smaller one for fruits. Models
EG106 and EF1O have two large pans, Model EF8
has one full width pan for the storage of fresh
vegetables and fruits.
SHELVES IN THE DOOR Extra storage space is
provided by three new shelves in the door (Models
EG87 and EG106 ). Here, easily accessible, is ade-
quate space for keeping small jars, cans, bottles and
food cartons at fingertip reach easy to find!
BUTTER BIN A Butter Bin is conveniently located
on the inside of the door on Models EG87 and
EG 106. It is designed to keep butter, margarine,
cheese or spreads at the proper consistency for excellent
serving. The temperature can be regulated by the con-
trol under the Butter Bin. The normal setting is 4,
but can be lowered or raised according to your prefer-
ence. The cover of the Butter
moved for cleaning.
Bin m-ay be easily re-
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DRIP TRAY Excess moisture that collects on the
walls of the General Food Storage Compartment
trickles siIently down into a specially designed drip
tray, located to the Ieft behind the lower front panel
of your refrigerator. The srnd amount of water that
collects will be evaporated readily by the heat of the
refrigerator mechanism.
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and place them in dishes before storing them. If the
cartons or containers are waxed this will not be
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necessary.
Since there is a uniform low temperature and
high humidity in the General Food Storage Compart-
ment, foods can generally be stored wherever it is
most convenient for you. Systematic storage-a place
for each thing and each article in the most ideal
placehelps keep your refrigerator cabinet neat, pro-
viding even more usable space. The following sug-
gestions may be helpful.
G
BOTTLES Always have food in the cleanest condition
when you place it in your refrigerator. Rinse in cold
water or wipe milk, cream, and beverage bottles with
a clean damp cloth. Arrange them neatly in the Tall
Bottle Zone or on the shelves in the door.
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EGGS
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Eggs may either be left in the carton if it is clean
or otherwise placed in a bowl, or wire basket, or
special egg container. Store them on any convenient
shelf in the general Food Storage Compartment.
They also may be placed in the Leftover Rack if the
jars are removed ( Models EG87 and EG106 ) or in
the Plastic Drawer ( Models EF8 and EF 10 ). Do
not wash eggs before placing them in the refrigerator.
COOKED FOODS AND LEFTOVERS should be placed in special Leftover
Jars, or other suitable containers, and kept on any
convenient shelf in the General Food Storage Com-
partment of the refrigerator.
BUTTER AND CHEESE Keep butter and cheese in covered containers or in
protective wrappings in the General Food Storage
Compartment. Wrap cheese in waxed paper or alumi-
num foil. Butter for immediate use should be put
in the Butter Bin so it will be the right consistency
for easy spreading or creaming.
POULTRY
FISH
VEGETABLES
ICE CREAM
Wipe meat with a clean damp cloth. If it is to be
used within a few days, it can be placed on a plate
and be stored in the General Food Storage Compart-
ment. If desired, it may be loosely wrapped in waxed
paper before placing in the compartment. If meats
are to be held for a longer period, wrap them in
moisture-vapor-proof paper and store them in the Food
Freezer Compartment.
Clean poultry for cooking, drain well, and place in
container and store on shelf most convenient. If you
wish to keep poultry more than two or three days,
wrap in moisture-vapor-proof paper and freeze.
If fish is to be used within one day, wrap it in waxed
paper to prevent odor transfer. If it is to be kept
for a longer period, wrap it in moisture-vapor-proof
paper and store in the Food Freezer.
Green leafy vegetables are kept crisp and citrus fruits
moist and tangy when stored in the Hi-Humidity
Pans. In order to save storage space, remove the parts
of vegetables that wont be used. Wash vegetables
well and drain before placing them in the pans.
Citrus fruits and fruits such as apples, peaches, and
pears should be washed and drained before storing
them in the Hi-Humidity Pans. Berries are not washed
ahead of time. Spread them out on a plate and store
in the general storage area. Small fruits such as
lemons and limes may be stored for short periods on
the shelves in the door. (Models EG87 and EG106 )
Store ice cream in the Food Freezer. If it is purchased
in a compact moisture-vapor-proof package, place it
directly in the freezing compartment. Otherwise, re-
pack it in a suitable container and place in freezer.
If you desire to use it within a few hours, store it
in one of the ice trays in the compartment.
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CLEANING THE EXTERIOR To clean and preserve the exterior finish of
your refrigerator, we recommend using Hotpoint
Polish (available from your Hotpoint dealer) every
few months. This polish cleans the surface and gives
it an attractive sheen. To remove finger prints or
light surface soil, mild soap and warm water may
be used whenever necessary. Follow with a clear water
rinse, then dry the surface.
CLEANING THE INTERIOR To keep the General Food Storage Compart-
ment clean and sweet, clean it regularly, preferably
once a week. Remove the food, shelves, and Hi-
Humidity Pans from the compartment. Use a mild
baking soda solution (one tablespoon dissolved in
one quart of warm water) to wash the inner walls
and Hi-Humidity Pans. Rinse with clear warm water
and dry. In order to preserve the beautiful finish on
the aluminum shelves, we recommend cleaning them
with a liquid wax. You will find it to be a safe, ef?i-
cient cleaner, easy to use.
CLEANING THE DOOR GASKET Wash the gasket or rubber sealing strip
around the outside of the door with mild soap and
water. Rinse with clear warm water and wipe dry.
CLEANING THE CONDENSER Once a year clean the finned surface of the
condenser with a vacuum cleaner attachment or a stiff
brush. The condenser is mounted just inside the lower
front panel and may be reached by swinging this
panel out from the left.
REFRIGERATING MECHANISM The Hotpoint Thriftmaster sealed unit,
consisting of the motor and compressor, has been
permanently lubricated at the factory. You will never
have COoil it. If, however, it may need attention or
service, call your Hotpoint dealer. Giving him the
model number will speed up the service. This number
is on the label in the upper front lefthand corner
of the General Food Storage Compartment.
IF ELECTRIC CURRENT FAILS Should your electric service be discontinued
for short periods, keep the food freezing compartment
door closed, If the shut-off Iasts for more than 24
hours, pack the compartment with dry ice obtained
from a locker plant, ice cream factory, or cold storage
plant.
LOCATION OF THE REFRIGERATOR Your refrigerator should never be
installed in a location where the temperature may
get below freezing, such as on your back porch. While
the mechanism of the refrigerator is not affected by
the low temperature, the food may be harmed. When
the temperature outside the refrigerator is below
32 F., the temperature inside will soon be that low
also and your food eventually will freeze.
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This special compartment in which the temperature
is maintained at 4 F. or lower, sets your new re-
frigerator apart as completely modern. Combined
with the dependable refrigerator, you have the advan-
tages of a separate food freezerall in one cabinet.
The separate door for the Food Freezer mini-
mizes the frost built up in the compartment, as well
as lowering the cost of operation.
TEMPERATURE CONTROL FOR
FOOD FREEZER
The Food Freezing Control is located at the left be-
hind the lower front panel. When the control is set
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at 5 (center ) approximately a 4 F. temperature
is maintained in the Food Freezing Compartment.
This is the normal setting for storing frozen foods
and for freezing ice cubes or small quantities of
food. Up to eight pounds of any food may be frozen
at one time in the eight cubic foot refrigerator and
up to 10 pounds in the ten cubic foot refrigerator.
When freezing up to this maximum quantity of food,
set the control to position 9 (the coldest setting)
until food is frozen. Then reset the dial to the normal
pdsition. If you have a greater quantity of food than
this to be frozen, hold some of it in the General
Food Storage Compartment until the rest is solidly
frozen. Then transfer the packages to the Food Freez-
ing Compartment for freezing.
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Changes in the temperature of the Food Freezer
Compartment have no effect on that of the General
Food Storage Compartment. .
FROZEN FOODS With the Food Freezer you can
keep a generous supply of frozen food available for
your family meals. CommerciafIy frozen foods should
not be allowed to begin thawing but should be placed
in the Food Freezing Compartment when still solidly
frozen in order to retain their original freshness and
flavor.
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REFRIGERATED SHELF FOR ICE TRAYS At the right of the Food Freez-
FREEZING FOODS
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MAKING FROZEN
ing Compartment is a convenient refrigerated shelf
for ice trays. Because the temperature in this storage
zone is lower than in a conventional refrigerator, ice
cubes can be frozen very quickly. The trays should
be filled to within )48 inch from the top. When the
ice trays are not in use, the shelf can be used for
freezing and storing additional quantities of frozen
foods.
When fresh food is at its prime, you will want to
store some away for future use. You also will be able
to make up some special delicacies for meals ahead
and freeze them in the Food Freezing Compartment
for safe keeping. It is easy to freeze foodbut it is
important to follow the few simple instructions on
the next few pages if you are to have the best results.
ICE CUBE
The aluminum ice cube
two different types.
.
TRAYS
trays furnished may be of
If your trays are provided with a separate re-
lease lever, remove the ice cubes by placing the ice
tray on a flat surface. Hook the release lever under
the cube divider and press down, freeing as many
cubes as you wish.
When the release lever is attached to the cube
divider, simply ptdl the lever forward to release the
ice cubes quickly and easily.
If you are going to need an unusually large
supply of ice cubes, you can freeze a supply ahead
of time and store them in a container in the Food
Freezer. The ice cubes wont stick together if you
remove them from the trays quickly without using
water and put them in the container before they
begin to melt.
SALADS AND DESSERTS The ice trays can also be
used for freezing many different types of salads and des-
serts. The desserts will have a smooth texture because
they freeze rapidly at the low temperature in the Food
Freezing Compartment. See pages 28 and 34for special
recipes and directions.
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Frost ~d ice will gradu~ly ~am~ate on he ifisid~~~ fie F~~l~~o-ma-~n~~~ ~{S
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liner and on the refrigerated shelf during operation. This frost rnbst ,!Mremoved iri.<$$~,. 5 ~.$
order to maintain the highest operating efficiency. In some localities defiosring wi~.,+~::~:: ~~~ ~
not be necessary more than twice a year. In others, depending on climatic conditions 1~~. ;
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md dso the use given the Food Freezer, it may be necessary to defr~~ it -W Are ~ ~-f,2
or four months.
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When the frost interferes with storing or remov~ng the ~ce trays, or @cages-or~$$~~ ,*
frozen find, it maybe scraped off with a dull object such as a woodenpddie or spatula.,c;~~:: .* .
Never use a sharp or pointed instrument as you may injure the compartrrient liner.
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There are two methods for removing the hard layer of ice on the liner. If you* ~,:,
have some frozen foods on hand, use tie Hot Water M~h~ for defrmting; o~ewiseh *+G~-
use the Overnight Method. ,., ~
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HOT WATER METHOD OF DEFROSTING ::,:s;j~~:.;: : -;::: -=:;.- .
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5.
Turn the Temperature Control, lo-
cated behind the lower panel under
the General Food Storage Compart-
ment, to OFFV
Remove alI frozen foods and ice
trays. Wraps them in towels or news-
papers and place them in the GeneraI
Food Storage Compartment.
Remove the Leftover Rack and Part
Shelf or Plastic Basket and place one
of the Hi-Humidity Pans or a large
container on the upper shelf, below
the drain opening in the top of the
Fresh Food Compartment liner.
Remove the aluminum drain cap
from the drain hole. This is located
at the right in the floor of the Food
Freezer Compartment.
Remove the contents from one of
the Hi-Humidity Pans and fill the
pan at least two-thirds full of hot
water. Place it in the Food Freezer
and allow it to stand until COOI.
AUTOMATIC DEFROSTERS
6.
7.
Empty and refill with hot water. Let
. stand until the frost is completely ... ;~ ~
gone and water ceares to drain ~n~o :
tbe pan in .-the General Food Stor-,. ..; 1
age Compartmen~ The insulation -; ~ ,-S!$-
side of the finer, which you cant ~
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see, retains the frost and ice longest. ~. ..- ,{,
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Whe, draining has completely - ~
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stop d, wipe interior of the Freezer
dry, turn the Freezer ControI to its <
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original position, and repface the
aluminum- drain cap over the drain ,J:, ~j.~
hole. Allow approximately one-hour
for the temperature to lower before ~ ,
returning the frozen food and ice ~.
trays to the Food Freezer. If you have ~ - :{
no frozen food to be kept, or if you c.
have a separate large Food Freezer
in which to store the frozen food, ~
the defr~ting may be done OVER-- .. ~
NIGHT. Follow steps 1, 3,4, md j ~
Many portable automatic defrosting mechanisms are
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on the market. These defrosting mmhanism sho~d I>~~ r~~jr ~ . ,. .. . .- ; , - ~
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not be used on a combination refrigerator-freezer be- ~ ~:+-~ , - .
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cause of the harmful effect it may have on foods stored .- : ~
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in the Food Freezer. There ~so wo~d be ~e problem - ~
of collecting the melted frost whenever the defrosting ~ .
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might occur.
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ITS EASY TO GET GOOD RESULTS WITH YOUR
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HOTPOINT COMBINATION REFRIGERATOR-FREEZER,
BUT IT PAYS TO FOLLOW THESE SIMPLE RULES.
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FREEZE THE BEST
Freeze only foods of high quality. Freezing protects
the original appearance, quality, and flavor of good
foods but does not add quality to low grade foods.
CHOOSE BEST VARIETY
Some varieties of fruits and vegetables are more suc-
cessfully frozen than others. Lists of varieties pro-
duced in your locality that are best suited for freezing
are available from your State College or University
Experiment Station. You will want this information
particularly if you raise products for freezing.
PREPARE FOODS IMMEDIATELY
CHOOSE CORRECT
FOLLOW RELIABLE
Vegetables and fruits you wish to freeze should be firm
and fully ripe. Prepare and freeze them as soon as
possible after they are gathered. They begin to low
freshness and quality from the moment they are
harvested.
PACKAGING MATERIALS
Frozen foods will dry out if not properly wrapped
or packaged. Always use moisture-vapor-proof wrap-
ping materials and containers that have been designed
specially for use in preparing foods for freezing.
Plain paper wrappings are not suitable.
INSTRUCTIONS
Scald most vegetables and some fruits before freezing
to preserve the original color, flavor, and quality.
After scalding, cool foods thoroughly before packag-
ing. Use generous amounts of ice water or cold run-
ning water. Allow about the same length of time for
cooling foods as for scalding before placing in pack-
ages or cartons.
USE MEAL-SIZE PACKAGES
Wrap all meat in meal-size packages. If two or more
cuts are wrapped together, such as chops, ground meat
patties, etc., place two layers of wrapping material
between the cuts to make them easier to separate later.
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FILL CONTAINER PROPERLY
When pIacing liquid or semi-liquid food in containers
leave about ~z-inch at the top of the containers to
allow for expansion during freezing.
FREEZE CORRECT QUANTITIES
If you have a large quantity of food to freeze at one
time store part of it in the General Food Storage Com-
partment of your combination refrigerator-freezer un-
til the first quantity is frozen.
FREEZEQUICKLY
TEMPERATURE
For freezing, place packages flat against the wails or
floor of the Food Freezing Compartment. After pack-
ages are frozen solid they may be moved and stacked.
SETTING
In normal position, the control dial is set to main-
tain temperatures in the Food Freezing Compart-
ment at 4 F. or colder. Average quantities can be
frozen without adjusting the control. When freezing
larger quantities, turn the control to the coldest
position until foods are frozen, then turn back to
normal position, or 5.
DO NOT REFREEZE
Once foods have been thawed, do not attempt to
refreeze them, but use as soon as possible.
STORE IMMEDIATELY
Commercially frozen food can be stored any place in
the Food Freezing Compartment of your refrigerator.
These foods should not be allowed to thaw before being
placed in the freezer.
Page 17
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as fresh ~n~wi%cept the frozen veg~abIes require
only one-htdf to otie-third the cooking ,time because
4.
they have #ri*MialIyboked irithe prefiration
for-freezing. -Usu-dyj co&ing of frozen vege&bles is
started whileithe vemxabIei are SU1lfrozen or at least
partialIy f@ti Cc&ori-the-cob is-ire $xcepdog, for
it is thaw&L,~o;e Vc60king,selse: the, kerneIs wilI
over-co6k l%fore%he:cob has kat~ through. Stalk
vegetables: s$h ~~~- ad. br)ccoli. wi~ cook
more evenly if theyare thawed jiwt enough m kepa-
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rate the stalks.. &*:?-*T .V;+h<;k-+.+++::: -%,.. ---
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. .. When cobking frozen vegetables, use proper-
size utensiL, season;Add srndll quantity of water.
Cover food tihd-stkrt cooking quic~y.when st=ming
vigorously, break up vegetables with a fork or shake
utensil to distribute vegetables evenly in utensil.
f%
at
lMk-
Most frozen fruits are thawed before they are used.
Fruits served fresh and uncooked are delicious thawed
just to a point where they are still a little icy. During
thawing, fruit should be left unopened in the original
container. Fruits in moisture-tight packages can be
turned bottom-side-up during thawing and have a
more uniform color and flavor. When frozen fruit is
to be cooked, it is not necessary to thaw it first. Fruits
for pies and cobblers should be thawed just enough
to spread easily.
A package of fruit will thaw in 5 to 6 hours on
the shelves of a refrigerator or in 3 to 4 hours at
room temperature. The thawing time can be shortened
by placing the package in a pan of cool water (if
the package is moisture-tight) or by placing it in
front of an electric fan.
Page 18
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FROZEN MEATS CAN BE
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THREE WAYS
TO THAW
MEATS
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COOKED WITH LOR:;I:WITHOUTTHAWING : :: - -
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Generally the slowest method of thawing @ a re- ..!.,., .
frigerator ) retaim *e mos+~m-t j~c+ awd .
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meats can be cooked the. sine. %Waym, f~h m~~ ~, ;,..
Once meat h~ been ~+awed%it shouId not be re- . .
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frozen but should be cook+$@e$iat~y~ ,~a~~~ fl~j,~~, -
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However, meats cooked without thawing require
lower cooking heat and ,one d a ~f to ~0 umes~,,.,,..~,
as long a cooking time as fresh meat because thaw-. -,. ,
ing and cooking take pIace at the same time. The ; --. . .
results are very good-especially with roasts-when ~
meat is partially thawed before cooking; b@ coohng
.,
and thawing time is saved. -,. A c: 4 ,:- ,
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(Thowing time; will vary with difforont c uts of moat. . ---
Follow the Guido for Cooking Frozon Meati on pago 21
for approximate times.) .:. m
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In your refrigerator: 34 houm Wr Pound- - ~
.~w: .~..=:f :.e-.+.
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At room tornperature: obi~t 2 ~oura Per Poundo
. . ...4.-. 1.,-.+>- -
At room temp&atum in front of an .Iec tdc fan: about -~,-.
4S minutes per pound. ~~
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COOKING TW DIFFERENT, cm OF MEATS
$%$%? ~2-,. ~-zn +5? :?b:.l.l;; -: y- -,>* % @
RoAsT~Tender& of meat, at l-t five inches
thick, are best for roasting. To roast: Place mea~ fat
side up, on a rack in a shallow pan. Pour juice over
the top of the roast, then salt. Do not add water and
do not cover meat. Roast beef, lamb, V4 ad smoked
pork in a 300-325 -de~moven and fresh pork in a
$%-- .~-.-... ~
350-degree oven until the meat reaches desired done-
ness. A meat thermometer is a great convenience in
determining doneness of ~ti$ - ~I ~.. ~,.- ~V -.,, ,. .
When roast g& [nto the oven frozen, wait until ~~
the meat has thawed before inserting thermometer. ,,.,.
If a thermometer is not available, the table On pwe 21 -
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BROILED STEAKS AND CHOPS
Tender cuts of lamb and beef, at Ieast one-inch thick, are excel-
lent when broiled. The procedure is much the same whether
these cuts are broiled while frozen or are first thawed, except
frozen meat should be placed farther from the heat or cooked
under lower heat than meat that is thawed. If steaks are broiled
while still solidly frozen, the time is about doubled. To broil:
Place meat on the broiler rack and place below the broiling
heat. The distance depends on thickness of the meatplace
thick cuts farther away than thin ones. Broil one side until it
is brown, then turn the meat and brown the second side. Leave
oven door ajar during broiling.
PAN BROILED STEAKS OR CHOPS
Meats that can be broiled are also satisfactorily pan broiled.
To pan broil: Heat a heavy fry pan and rub a bit of fat over
the bottom. Place the meat, either thawed or frozen, in hot pan
without adding fat or water. Brown meat quickly on both sides,
then reduce the heat and continue cooking until desired doneness
is reached.
BRAISED MEAT
Less tender cuts of meat can be made more tender by braising
or cooking with moisture. If meat is to be browned before
cooking, it is desirable to thaw first-otherwise it browns very
slowly Also, it is easier to thaw meats, at least partial]), that
are to be coated with crumbs or flour, for the dry mixture will
not adhere to frozen meat. If solidly frozen meat is to be
braised, cook it until tender, then brown just before serving.
To brai~c: Brown first (if at least partially thawed), add a small
amount of liquid, cover and cook over low heat or in an oven
of moderate temperature.
Page 20
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Final Cooking lime
CUT
Method of Degree of Meat
Cooking Doneness Therm. Thawed Cooked from
Reading Before Cooking Frozen State
Stonding Roast at Rare 140 F. 18 min. per lb. 43 min. per lb.
Rib Roast 300-325 F. Medium 160 F. 22 min. per lb. 47 min. per lb.
of Beef Well-done 170 F. 30 min. per lb. 55 min. per lb.
Rolled Roast at Rare 140 F. 28 min. per lb. 53 min. per lb.
Rib Roast 300-325 F. Medium 160 F. 32 min. per lb. 56 min. per lb.
of Beef Weil-done 170 F. 40 min. per ib. 65 spin. per ib.
Pork Loin
Roast Roast at
Center Cut 350 F. Well-done 185 F. 30-35 min. per lb. 50-55 min. per lb
Rib or
Loin End 350 F. Weil-done 185 F. 50-55 min. per lb. 70-75 min. per lb
Leg of Lamb Roast ot
300-325 F. Well-done 175 F. 30-35 min. per lb. 40-45 min. per lb
Rump Roast Braise Well-done 30 min. per lb. 50 min. per lb.
of Beef
Porter House Broil Rare to
Steak medium
1 in. thic k 8-10 min. per lb. ,. 21-33 min. per lb
1% in.
thic k 10-15 min. per lb. 23-38 min. per lb
2 in. thic k ~ 20-30 min. per lb. 33-43 min. per lb
Beef Patties
1 in. thic k Pan-broil 8 min. total 16 min. total
Lamb Chops
% in. Pan-broil
thic k 10 min. total 15 min. total
1% in.
thic k 20 min. total 25 min. total
6
Pork Chops Braise 45 min. totai 55 min. total
34 in. thic k Pan-broii
Sausage
Patties
1A in. thic k 10 min. totai 15 min. totai
1 in. thic k 15 min. totai 23 min. totai
*When a meat thermometer is used on a roast that goes into the oven soiidly frozen, wait until
the meat is partially thawed before inserting it.
(Adopted from Live Stoc k and Meat Board Food and Nutrition Newsy Vol. X, No. 4)
Page 21
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RECIPESo*o
FANCY ICE CUBES
Decorative ice cubes add a party touch to cool re-
freshing drinks. Thin slices of lemon, mint leaves,
maraschino cherries and sections of strawberries or
pineapple are appropriate. Fill an ice tray Y3 full of
water and freeze. Add decoration and freeze in place.
Then fill the tray and finish freezing. For punch
bowls, try a block of decorated ice made without
the tray dividers.
Bwq\
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FLAVORED ICE CUBES
Flavored ice cubes add flavor to a beverage as they
melt. Cubes made of tea, coffee, gingerale, fruit juices,
lemonade, or a cola beverage are novel and very good.
Flavored cubes can also be decorated. Freeze fancy or
flavored ice cubes with the Cold Control at the normal
setting. They will be clear and more attractive than
if frozen quickly.
CHOCOLATE MILK
Mix 2 tablespoons of Chocolate Beverage Syr@ with
each cup of cold milk.
CHOCOLATE BEVERAGE SYRUP
Place chocolate and water in saucepan. Cook slowly
until thick and well blended, stirring constantly. Add
sugar and salt and bring to a gentle boil for 2 minutes,
continuing to stir. Remove from heat. Cool slightly
and add vanilla. Store in covered jar in the refrig-
erator. (Make~ 2 cup.)
FROSTED CHOCOLATE MILK
Mix 2 tablespoons of Cbocoiate Beverage Syrup and
1 scoop of ice cream with each cup of milk. A drop
of mint extract can be added for flavor variation.
.
ill
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and stored for several days. For each serving, combine
.-
2 squares unsweetened c hoc olate ,
1/4 teaspoon vanilla
Y4 c up water ;
/2 c up sugar
1
:
Dash of salt
Combine juice and sugar and stir to dissolve all sugar. 2 c ups lemon iuic e
Vary sugar to taste. Add lemon rind. Store in covered
1 c up sugar
glass jar in refrigerator. This can be made in advance
1tablespoon grated lemon rind
2 tablespoons of the mix to a glass of ice-cold water.
Stir and serve. (Serves 18 to 20.)
Page 22
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2 c ups c ranberries
1 die. Iomon
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4 whole dOVOS
l-inc h pioc o c innamon
..cheeseclo&-D&olve SUWin hot j.wc= se~e cold.
3 c ups water
.
, W c up sugar
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1% c ups tomato iuic e
1J + c ups c iam iuic o
Sait
Popper
6 slic es lemon
1!4 c ups mashed avoc ado
(1 medium avoc ado)
2 tablespoons minc ed onion
Dash of pepper
Dash of c ayenne
2 tablespoons lemon iuic e
2 tablespoons c hiii sauc e (optionai)
ORANGE J J ME COCKTAIL ; -*;-S ~
Place oiari~i ~iilce, lime juicii~t%d ~ed ice in a
cocktail shaker or in a tall jar with lid. Shake well. Pour
into cocktaiI glasses. JGarnish with maraschino cherries
or fresh strawberries. (Serve~ 6) , . ,?. . ,.,
.4. . . .
3 c ups orange @ic e
4 teaspoons lime iuic e
Pinc h of sait
~% CUP c rushed ic e
6 marasc hino c herries or
fresh strawberries
.:
APPETIZERS a n d COCKTAILS -
,
%
FROZEN FRUIT COCKTAIL
Pour ginger ale into freezing tray and freeze with 2 c ups ginger ale
cold control at coldest position until liquid becomes
2 c ups c anned fruit c oc ktail
firm (45 to 60 minutes). Turn into a chilled bowl
and beat with an electric mixer or rotary beater.
Return to freezing tray and chill until firm. Serve in
sherbet glasses topped with chilled fruit cocktail.
(Serves 6.)
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GRAPEFRUIT CRABMEAT COCKTAIL
1M c ups grapefruit sec tions
1 c an (16~h ounc es) c rabmeat
Chill grapefruit sections. Flake crabmeat, remove bony
/3 c up mayonnaise
tissue and chill. Combine mayonnaise, vinegar, lemon
1teaspoon vinegar
1 teaspoon lemon iuic e
juice, catsup and Tabasco sauce. Arrange grapefruit
1 teaspoon c atsup
sections in lettuce or cress lined cocktail glasses and 1 drop Tabasc o sauc e
arrange crabmeat in the centers. Top with mayonnaise.
Lettuce or water c ress
(Serves 6.)
Mayonnaise
GRAPEFRUIT LOBSTER COCKTAIL
.
Substitute flaked lobster for crabmeat in the above 1 can (16Y3ounc es) lobster
recipe.
9
FRUIT COCKTAlL
Remove sections from oranges; slice bananas and
3 omnges
2 bananas
combine fruits with pineapple. Sprinkle with lemon
1 c up dic ed pineapple
juice and chill. Serve in chilled cocktail glasses. Gar- 2 tablespoons lemon iuic e
nish, if desired, with mint leaves or chopped cran-
berries. (Serves 6.)
Page 24

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APPETIZERS a n d COCKTAILS
1 c up watermelon balls
1 c up c antaloupe balls
1 c up honeydew melan balls
% c up orange iuic e
Mint (optional)
2 aranges
1 grapefruit
1 c up dic ed pineapple (fresh or c anned)
1 c up seeded Tokay grapes
1 c up pineapple iuic e or ginger ale
% pint lemon sherbet
1% c ups c ooked shrimps
(fresh or c anned)
lettuc e or parsley
Coc ktail sauc e
114 c ups lobster (fresh or c anned)
6 tablespoons c atsup
1 tablespoon grated horseradish
4 draps Tabasc o sauc e
1 teaspoon Worc estershire sauc e
Salt
Celery salt
MELON BALL COCKTAIL
Chill the fruit thoroughly. Place in chilled sherbet
glasses. Pour blended orange and Iemon juices over
fruit and garnish with mint. ($erve~ 6.)
FROSTEDFRUIT COCKTAIL
Remove whole smions from oranges and grapefruit;
add pineapple and grapes. Chill fruits. Arrange in
chilled sherbet glasses. Pour ginger ale or pineapple
juice over the fruits and top with a scoop of sherbet.
(Serves 6.)
SHRIMP COCKTAIL
Remove black veins from shrimps and chill thor-
oughly. Line cocktail glasses with lettuce or parsley
and arrange shrimps on top. Serve with cocktail sauce.
(Setve.r 6,)
LOBSTERCOCKTAIL
Substitute lobster for shrimps in the above recipe.
*
COCKTAIL SAUCE
Combine ingredients adding salt and celery salt to
taste. ChiIl thoroughly before serving with shellfish.
(Yieldz % cup.)
Page 25
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SPRING VEGETABLE SALAD
Soak gelatin in cold water for 5 minutes. Dissolve
with sugar and salt in boiling water. Add lemon juice
and vinegar. Chill until mixture thickens slightly.
Add vegetables and turn into 6 individual molds.
Chill until firm. Serve on lettuce with mayonnaise.
(Serves 6.)
JELLIED VEGETABLE JUICE
Combine first 6 ingredients in saucepan. Simmer 10
minutes, remove bay leaf. Soak gelatin in cold water
5 minutes; dissolve in hot mixture. Pour into 6 in-
dividual molds or one large mold. Serve with cream
cheese blended with mayonnaise. (Serves 6.)
EPICURES SALAD
Break lettuce in small pieces into salad bowl. Mix with
radishes, parsley and green pepper and toss with dress-
ing. Garnish with strips of ham. NOTE: If desired,
salad bowl may be rubbed with the cut edge of a garlic
clove for additional flavor.
. -
.-
(Serves 6.)
Page 26
u
1 tablespoon gelatin
1/3c up c old water
1/4 cup sugar
1 teaspoon salt
% c up boiling water
1/ 4cup lemon iuic e
1 tablespoon vinegar
1 c up shredded c abbage
1~ cup shredded raw beets
I/A CUD dic ed c elery
2 tablespoons dic ed green pepper
1 tablespoon c hopped onions
21/4 c ups mixed vegetable iuic es
YZ bay leaf
1/2 teospoofr salt
Dash of c ayenne
1 tablespoon onion iuic e
4 tablespoons lemon iuic e or vinegar
1/. c up c old water
Cream c heese
Mayonnaise
1 small head lettuc e
8 thinly slic ed radishes
I/z c up Choppeclparsley
III c up c hopped green pepper
1/2CUP c ooked ham, c ut in narrow strips
Frenc h dressing
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2 c ups c oarsely c hopped
spinac h ( 1/ 3pound)
2 c ups shredded red c abbage
1!4 c ups c ottage c heese
Salt
Lettuc e c ups
Frenc h dressing
2 c ups c ranberries
1% c ups water
?4 c up sugar
% c up dic ed c elery
!.4 c up c hopped nuts
M teaspoon salt
1 teaspoon lemon iuic e
lettuc e
Mayonnaise
1Yz c ups c rabmeat
1M c ups dic ed tart apples
3 tablespoons salad oil
1 teaspoon salt
3 hard-c ooked eggs
1/ 4c up mayonnaise
Lettuc e
1 medium-sized avoc ada
2 c ups grapefruit sec tions
lemon-lime Dressing
lettuc e
12 pitted ripe olives
GINGHAM SALAD :;~;-. ;. ;:: ... - ;; - .
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Lightly toss -~ogether spinach, cabbage- and cottage
cheese. !%son with salt. $xve in Iettuce CUDSwith
Add sugar and cook 5 minutes Soak gelatin in ~ cup
cold water 5 minutes; dissolve in hot mixture. Cool;
when mixture begins to thicken add celery, nuts, salt
and Iemon juice. Tun into 6 individual molds. Chill.
Serve on lettuce. Garnish with mayonnaise. (Serves6.)
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CRABMEAT-APPLESAtAD , - ~! ~
Combine crabmeat, celery and diced apples. Mix to-
gether saIad oil, salt and lemon juice and add to
crabmeat mixture and chill 20 minutes. Then add
coarsely chopped eggs and mayonnaise. Serve on let-
tuce. (Serves 6.) ,; .. _.&,,,.-,..,, .,. , ,
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CALIFORNIASALAD --
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Cut avocado iq~half, ~ist to-l~sen -~d and remove
Mel. Cut in-croiswise slices. Marinate avocado and
.
grapefruit sections in ,kmon-Lime Dressing (page
28). Arrange avocado and grapefruit on lettuce and
sprinkle with chopped olives. (Serve~ ,6.) ..
..-
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.
,
SALADS AND SALAD DRESSINGS
GINGER ALE SALAD
.- .-./> ----- . . . . . _.<. . . --- -, .M-A. -
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Dissolve gelatin in boiling water and cool. Add
1 pac kage lemon-flavored gelatin
ginger ale and chill until slightly thickened. Fold in
1 c up boiling water
1 c up ginger ale
remaining ingredients, turn into 6 individual molds Jh CUPc hopped dates
and chill. Serve on lettuce. (Setwe~6.) 1 c up tart apples, cut in stic ks
1/4 c up c hopped green pepper
M c up c hopped c elery
Lettuc e
FROZEN FRUIT SALAD
Blend cheese and mayonnaise. Whip cream and add
2 pac kages c ream c heese
to cheese mixture. Foid in drained fruits, olives and
% c up mayonnaise
1 c up heavy c ream
nuts. Turn into freezing tray and freeze. Serve on let-
% c up dic ed pineapple
tuce. (Serves 6.)
1Acup choppedmarasc hino c herries
1A c up c hopped ripe olives
h c up c hopped nuts
Lettuc e
FROZEN DESSERT SALAD
Mash cottage cheese with a fork until smooth. Whip
1J hc ups c reamed c ottage c heese
cream, and fold in the cheese and add nuts, dates,
% c up heavy c ream
Y4 c up c hopped nuts
pineapple, salt and salad dressing. Turn into a freezing
3.. c up c hopped dates
tray and freeze until firm. Cut into squares and % c up shredded pineapple
arrange on lettuce. (Serve~ 6.)
lfkteaspoon salt
% c up salad dressing
Lettuc e
LEMON-LIME SALAD DRESSING
Combine all ingredients and place in a covered jar in
V3 c up lemon iuic e
refrigerator. Shake before using in fruit salads.
11Atablespoons lime @ic e
(Makes 1 cap.)
U c up salad oil
I teasr300n salt
1 teaspoon paprika
1 tablespoon sugar or honey
,,
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HONEY SALAD DRESSING
Combine all ingredients in a covered jar and chill.
% c up salad oil
Shake vigorously just before using. Serve on fruit
1/4 c up lemon iuic e
~~ teaspoon paprika
salads. (Serves 6.) 1~teas~oon salt
J k teaspoon mustard
Dash of c ayenne
4 tablespoons honey
Page 28
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.. -
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SALADS AND SALAD DRESSINGS
FRENCH DRESSING
1!/z tablespoons sugar
1% teaspoons salt
1 teaspoon paprika
% c up vinegar
Dash of pepper
% c up salad oil
1% teaspaons dry mustard
1 teaspoon salt
V4 teaspoon paprika
M teaspoon dry musts rd
Dash of c ayenne
2 egg yolks
2 tablespoons vinegar
2 c ups salad oil
1 tablespoon hot water (optional)
% c up peanut butter
2 or 3 tablespoons lemon iuic e
6 tablespoons evaporated milk
% teaspoon salt
1 teaspoon honey
Combine all ingredients in covered jar
Shake well before serving. (Maker 1 c*P.)
ROQUEFORT FRENCH DRESSING
Add % cup crumbled Roquefort-type
French dressing recipe.
CHIFFONADE FRENCH DRESSING
and chill.
cheese to
Add 1 chopped hard-cooked egg, % cup diced cooked
beets and 1 teaspoon capers to French
GARLIC FRENCH DRESSING
Add one cut clove of garlic to French
Remove garlic clove before serving.
MAYONNAISE
dressing recipe.
dressing recipe.
Mix dry ingredients together. Beat egg yolks with a
fork and blend with dry ingredients; then stir vinegar
into egg mixture. While beating with a rotary beater
or ekctric mixer, add H CUP oil vev SIOWIY.Add
salad oil in increasing amounts, alternating last !4
cup with lemon juice. For a less oily appearance, add
hot water. (Makes 2 caps.)
CREAM DRESSING
Whip VZcup whipping cream and fold it into 1 CUP
of mayonnaise. Season with salt to taste. Serve with
fruit salad. Mukes abozt 1 WP.
THOUSAND ISLAND DRESSING
To 1 cup mayonnaise add J4 cup chili sauce, 2
chopped hard-cooked eggs, 1 chopped dill pickle, !4
cup chopped green pepper and 2 tablespoons minced
onion.
PEANUT CREAM SALAD DRESSING
Combine peanut butter and lemon juice to form a
smooth paste. Add other ingredients and blend thor-
oughly. Chill and serve on fruit saIads. (Serve~ 6.)
Page 29
1
*
:
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PEAR CREAM
Soften gelatin in cold water 5 minutes. Beat egg yolks,
sugar and salt together until light. Add milk slowly
to egg yolk mixture. Cook over low heat, stirring con-
stantly, until mixture coats a spoon. Remove custard
and add softened gelatin and stir until dissolved. Cool
to room temperature. Beat egg whites with sugar and
vanilla until mixture stands in peaks. Fold into cus-
tard. Arrange pear halves in serving dish (or 6 indi-
vidual dishes ), pour custard over them. Chill until
firm. (Serves 6.)
COFFEE JELLY
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I tablespoon gelatin
2 tablespoons c old water
t
2 eggs, separated
Y4 c up sugar
Y4 teaspoon salt
,
2 c ups sc alded milk
2 tablespoons sugar
z
$
1 teaspoon vanilla
6 c ooked pear halves
,
Soften gelatin in cold water 5 minutes. Add sugar, 6 tablespoons c old water
salt and softened gelatin to boiling hot coffee and stir
11/2tablespoons gelatin
until dissolved. Add lemon juice and turn into mold.
~/zc up sugar
1/3 teaspoon salt
Chill until firm. Serve with chilled Orange Custard zl/dc ups hot c offee
Sauce. (Serves 6.) 3 tablespoons lemon iuic e
ORANGE CUSTARD SAUCE
Beat eggs slightly, add sugar and salt. Slowly stir in 2 eggs
scalded milk. Then add orange juice. Cook until mix-
/4 c up sugar
V8 teaspoon salt
ture thickens and coats a spoon (about 5 minutes).
11/4c ups sc alded milk
Remove from heat and add grated orange rind and 1/4cup strained orange iuic e
vanilla. 1 teaspoon grated orange rind
1/2 teaspoon vanilla
Page 30
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CHILLED DESSERTS .)\:-@
. .
,
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M CUp c old water
1 c up boiling hot water
?4 c up sugar
% Cup lemon iuic e
2 egg whites
2 egg yolks
1 c up milk
2 tablespoons sugar
Dash of salt
% teaspoon vanilla
M c up c old water
% c up sugar
M teaspoon salt
1 c up boiling water
M c up orange iuic e
ti teaspoon c innamon
1 h c ups sweetened applesauc e, c hilled
M c up evaporated milk, whipped
2 egg whites, beaten
1 tablespoon grated orange rind
% c up c old water
~ c up boiling water
?4 c up c onfec tioners sugar
1 tablespoon lemon iuic e
1 c up c rushed strawberries
1 c up c ream, whipped
6-12 whole strawberries
and sugar to boilingwater ad ,.Stir fitil di~olved.
Add lemorijice. ChiIl urd almost set and then beat
until forthy. Fold Jn:stiffly beaten egg whites. Chill
until firm. seme with Cus~d Sauce. (Server 6.)
Cus..
low heat or in a double boiler-stirring constandy until
mixture coati s~n. Remove frornbheat and cool. Add
vanilla and &ill thoroughly. .1.. ~ _
k
APPLESAUCEBAVARIAN . ~
Soften gelatin in cold water 5 minutes. Dissolve
softened gelatin, sugar and salt in boiling water and
add or~ge juice ,+d rind. Chill until slightly thick-
ened, then beat until foamy. Combine cinnamon and
appksauce imd fold into gelatin mixture. Fold in
whipped evaporated milk and beaten egg whites,
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STRAWBERRY BAVARIAN CREAM
-w. .. *.he. :w.,-. -,! . -, .. . , . ,
Soften gelatin in coId water 5 minutes. Dissolve
softened geIatin in boiling water. Chill until almost
set. Beat until frothy, then stir sugar and lemon juice
into crushed syawberries and blend with gelatin mix-
ture. Fold in &hipped cream. Pour in one l~ge or 6
individual. rniIds an~ ill htii ~~- Unmold and
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CHILLED DESSERTS
RHUBARB-BANANA COMPOTE
Wash rhubarb and cut into I-inch pieces and place in
1 Ib. fresh rhubarb
saucepan with the water. Cook until fruit is tender.
Y4 c up water
Add ~ugar while fruit is hot. Chill. Just before serv-
1/2c up sugar
2 medium-sized bananas
ing time, slice bananas into serving dishes and add
rhubarb. (Serves 6.)
LEMON CHIFFON PIE
Combine egg yolks, lemon juice, sugar and salt. Cook
over low heat or in a double boiler untiI mixture
thickens. Soften gelatin in cold water 5 minutes and
then add to above mixture and stir until completely
dissolved. Add grated lemon rind and chill. When
mixture thickens and is almost set, beat with an elec-
tric mixer or rotary beater. Beat egg whites until
foamy; gradually add V2 CUP sugar and continue the
beating. Fold the egg whites into the lemon mixture.
Fill a 9-inch baked pastry or graham cracker pie shell
and chill. (Serves 6.)
4 eggs, separated
% c up lemon iuic e
1/4 c up sugar
M teaspoon salt
1 teaspoon grated lemon rind
1/ 4c up c old water
% cup sugar
1 9-inc h graham c rac ker pie shell
..
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GRAHAM CRACKER PIE SHELL
9
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Roll crackers to make fine crumbs and mix well with
sugar. Combine softened butter or margarine thor-
oughly with the crumbs. Press crumbs against sides
and bottom of 9-inch pie plate. Chill for 2 to 3 hours
in refrigerator. The shell may also be baked in 375-
degree oven for 10 minutes.
$
CHILLED CHEESE PIE
Mix cornstarch, sugar and salt; add milk slowly and
stir constantly on low heat until mixture thickens.
Add vanilla, lemon juice and rind. Soften cheese with
a fork, gradually add hot mixture; stir until smooth.
Fold in beaten egg whites, pour into shell and chill
until firm. (Serve~ 6.)
Note: Two tablespoons of graham cracker crumbs
from crust may be reserved for sprinkling over the
top of pie.
,
16 graham c rac kers (11/4 c ups c rumbs)
?2 c up sugar
J h c up butter or margarine
.
. .
.,. -
4 tablespoons c ornstarc h
1/ 3c up sugar
/8 teaspoon salt
2 CUPS sc alded milk
1 teaspoon vanilla
% c up lemon @ic e
4 ounc es c ream c heese
2 egg whites
1 9-inc h graham c rac ker pie shell
.
Page 32

. . .
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. .
A ..-.
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I
CHILLED DESSERTS
% c up c old water
3 eggs, separated
1 c up brown sugar, firmly pac ked
1b c ups c ooked or c anned pumpkin
M cup milk
M teaspoon salt
1 teaspoon c innamon
Y4 teaspoon ginger
M teaspoon allspic e
2 tablespoons granulated sugar
1 9-inc h baked pie shell
M c up c old water
?4 c up prune iuic e
lh c up sugar
1/ 4teaspoon salt
1 c up c hopped prune pulp
2 egg whites
1 9-inc h nut pie shell
lYz c ups sifted flour
M teaspoon salt
4-5 tablespoons ic e water
4 tablespoons finely ground nuts
4 tablespoons shortening
PUMPKIN CHIFFON PIE
Soften gelatin in cold water 5 minutes. Beat egg yo&s
lightly and combine with brown sugar, pumpkin,
milk, salt and spices. Cook over low heat, or in double
boiler and stir constantly until thickenedabout 10
minutes. Remove from heat, add gelatin and stir until
dissolved. Chili until mixture is almost set then beat
until light and flufly. Beat egg whites until foamy,
add granulated sugar gradually and beat until mixture
forms moist peaks. Fold into pumpkin mixture and
pour into baked pie shell. Chill until set. (Serve~ 6.)
PRUNE CHIFFON PIE
Soften gelatin in cold water 5 minutes. Heat prune
juice, sugar and salt to boiling. Add to gelatin and
stir until dissolved. Stir in prune pulp and lemon
juice. Chill until mixture begins to thicken. Fold in
stiffly beaten egg whites. Turn into baked nut pie shell
and chill. (Serve~ 6.)
,
NUT PIE SHELL
..
Sift together flour and salt. Cut in nuts and shorten-
ing. Blend water with flour adding a little at a time
using just enough to hold mixture together. Roll
dough !4 -inch thick. Line 9-inch pie plate. Trim
dough to %-inch from edge with scissors and fold
overhanging pastry under; flute edge. Prick bottom
and sides with fork. Bake in 425-degree oven from
18 to 20 minutes. (one 9-inch Pie J~e~~.)
Page 33
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WHEN YOU FREEZE ICE CREAM
G
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Use a recipe prepared for an electric refrigerator
and measure the ingredients accurately. For ex-
ample, too much sugar lowers the freezing point, so
the dessert will not freeze firm.
Fast freezing improves the texture of ice creams. At
the low temperatures maintained in the Food Freez-
ing Compartment, delicious desserts can be frozen
without an adjustment of the Cold Control. For
fastest freezing, use a chilled tray and place it on the
shelf of the Food Freezing Compartment. Moisten
the bottom of the tray before putting it in place. The
tray will then freeze to the shelf, and the ice cream
mixture will freeze more rapidly and more smoothly.
For best results, do not try to freeze ice cubes at the
same time.
Most ice creams are improved if they are beaten or
stirred during the freezing process. Freeze the mix-
ture until it is firm (45 min.-l 1/z hours) then turn
it into a very cold bowl and beat with a chiiled
beater until the mixture has a fluffy and creamy
appearance. The ice cream should be firmly frozen
before beating if you use an electric mixer, and
slightly less firm if you use a hand beater. After
beating, quickly turn the ice cream into a chilled
tray and freeze again without disturbing.
When two mixtures are to be combined, have them
as near the same temperature as possible. For ex-
ample, chill a custard base before folding whipped
cream into the mixture. When all the ingredients
are chilled, there is less chance of the mixture sep-
arating into layers.
Page 34
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WHEN YOU USEAN - #cECREAM Mm ;-++- -
: y~m<@*z*~;%2s, gf:;;$j+$$. : . .,
Follow the dm~ons on the package for combmmg
the mix. Freeze the ice creamrapidly with the Cold
Control at the normal pdtio,m,~,&.1:~,-;.3i., ~
Many interestihg%riatio~ cah be made, &sinKa
packaged ice &am @ix ~ the base lly fol&ng n&
.
1Ggg
?4 c up top milk
?$ c up haovy c ream
M c up sugar
Dash of salt
% teaspoon vanilla
.
1 c up evaporated milk
ll?z teaspoons gelatin
Y4 c up c old water
M c up sugar
1!4 teaspoons vanilla
% c up heavy c ream
WHEN YOU USE COMMERCIAL ICE CREAM
Control at the riorrrd setting; position 5 on the dial.
BASIC ICE CREAM ;;;V 5. T~~ . .
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Beat egg,add &&i~n~ingredienta and mix weIL
Turn into a chilled refrigerator tray and freeze until
firm. Turn into a chilled bowl and beat with a chilled
beater or electric mixer until light and fluffy. Quickly
return to chilkd tray and refreeze until firm.
ICE CREAM VARIATIONS .; ;:- y.
MintSubstitute: M ~~~n mint &ra& for vanilla
in basic ice cream recipe and add a few drops of green
food coloring to Iightly tint the mixture.
Maple ZVzt-Add 2 teaspoons maple flavoring to ice
cream recipe. Fold in )4 cup chopped nut meats when
frozen mixture is beaten. - -
I+rz#Fold H cup c&sh&l drained fruit into basic ice
PLAIN- VANiLLA lCE CREAM +: F
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.-
Scald milk. Soften geIatin in cold water 5 minutes.
Dissolve gelatin:apd sugar in hot milk and cool.
When cool, add vanilla and lemon juice and freeze
until iirm. Turn ~nto a chilled bowl and beat with a
chilled beater o~&I&%ic- rriixer-uniil Iight ti-d fluffy.
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Beat egg yolk slightly. Add milk, sugar, vanilla, nut- 1 egg, separated
meg and beat. Pour into refrigerator tray and freeze
1 c up top milk
unt~l firm. Beat egg white until foamy and gradually
Ih c up sugar
beat in salt and sugar. Whip cream. Beat frozen mix-
1lh teaspoons vanilla
1/ 4teastaoon nutmea
mre smooth, then quickly- fold in egg white and % teaspoon salt
whipped cream. Return to refrigerator and freeze
2 tablespoons sugar
until firm. (Sertie~ 6.)
% c up heavy c ream
FRESH PEACH ICE CREAM
c up fresh peac h pulp
tablespoons sugar
tablespoons lemon iuic e
egg, separated
tablespoon sugar
Wash, peel and mash peaches. Stir sugar and lemon 1
juice into peach pulp. Freeze to mushy state in refrig- ~
erator tray. Beat egg white until foamy, gradually add- ,
ing one tablespoon of sugar. Add well-beaten egg 1
yolk. Whip cream and combine with egg mixture. 1/2 c up heavy c ream
Beat frozen peach pulp in a chilled bowl with a
chilled beater or electric mixer until smooth and blend
with the above mixture. Return to refrigerator tray
and freeze until firm. (Servef 6. J
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STRAWBERRY ICE CREAM
*
Whip cream to consistency of thick custard. Fold in 1c up heavy c ream
sugar
sugar. Combine vanilla, salt, top milk and stir slowly
% c up c onfec tioners
into whipped cream. Pour into refrigerator tray and
V2 teaspoon vanilla
freeze ice cream until firm. Add sugar to berries and
Dash of salt
% c up top-milk
chill while first mixture freezes. Turn frozen mixture 3 tablespoons sugar
into a chilled bowl and beat with a chilled beater or
% c up c rushed strawberries
electric mixer until smooth and light. Quickly fold in
crushed strawberries. Refreeze until firm. (Serves 6.)
STRAWBERRY VELVET
Press strawberries through a medium strainer, then
2 c ups strawberry puree
measure. Mix puree, sugar and salt. Soften gelatin in
/zc up sugar
cold water for 5 minutes, then dissolve by heating
Dash of salt
2 teaspoons gelatin
over boiling water. Add gelatin to strawberry mixture Ih c up c old water
at room temperature, stirring constantly. Pour into
refrigerator tray and freeze until firm. Turn into
chilled bowl and beat with chilled beater or electric
mixer until smooth and light. Refreeze until firm.
(Se~ves 6.)
Page 36
,1-
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FROZEN DESSERTS
2 eggs, beaten
% c up sugar
k c up light c orn syrup
11/4 c ups milk
% cup heavy c ream
V4 c up lemon @ic e
% c up sugar
1 tablespoon c ornstarc h
% teaspoon salt
2 tablespoons milk
1 c up heavy c ream, whipped
1h teaspoons vanilla
LEMON ICE CREAM
Gradually add sugar to eggs beating constantly. Add
corn syrup, milk, cream, Iemon juice and rind. Pour
into freezing tray and freeze. Freeze until firm. Place
in chiIled bowl and beat with a chilled beater or elec-
tric mixer until smooth and light. Return to tray and
continue freezing untiI firm. (Serves 6.)
CARAMEL ICE CREAM
Heat sugar over low heat untii it is a clear, light
brown syrup. SIowly add caramelized sugar to hot
milk and stir until thoroughly dissolved. Combine
cornstarch and salt and mix with 2 tablespoons milk
Stir corn starch into hot milk and cook until slightly
thickened, continue stirring to prevent lumping.
Cool. Fold in cream and vanilla with a chilled beater
or electric mixer. Pour into freezing tray and freeze.
Turn into chilled bowl and beat with a chilled beater
or electric mixer until smooth and light. Return to
tray and freeze until firm. (Serves 6.)
%
PEACH VELVET
1 c up sugar
% c up water
3 c ups peeled and quartered peac hes
V4 teaspoon salt
1 teaspoon gelatin
1 tablespoon c old water
Combine sugar and water; heat to boiIing and add
peaches. After 5 minutes, remove from heat and press
peaches plus syrup through a sieve. Add salt and lemon
juice. Soften gelatin in cold water 5 minutes, then dis- .
solve by heating 5 minutes over boiling water. Stir
dissolved gelatin into fruit mixture. Pour into refrig-
erator tray and freeze until firm. Remove to a chilled
bowl and beat with a chiIled beater or an electric
mixer until smooth and light. Return to tray and
freeze until firm. (Serves 6.)
Page 37
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FROZEN DESSERTS
(
NUT-CRISP ICE CREAM
,
Stir scalded milk into blended sugar, flour and salt.
ICE CREAM MIXTURE
Cook over hot water 20 minutes (until slightly thick).
1 c upsc aided milk
Cool, fold in whipped cream and vanilla. Pour into
% c up sugar
. .
4 feaspoons flour
. .
refrigerator tray and freeze. V8 tea;poon salt
1 c up c ream, whipped
1 teaspoon vanilla
NUT-CRISP
Melt butter and blend with brown sugar. Cook until
thick and smooth, stirring constantly, Add cornflakes,
nuts and blend 5 minutes; then cool. When ice cream
mixture has frozen, remove to a chilled bowl and
beat with a chilled beater or an electric mixer until
smooth and light. Fold in nut mixture. Return to tray
and freeze until firm. (Sertie~ 6,)
2 tablespoons butter
3 tablespoons brown
1 c up c ornflakes
V4 c up c hopped nuts
sugar
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CHOCOLATE ICE CREAM
Add melted chocolate to boiling water, sugar and salt.
Stir untiI blended. Cool. Add cream, vanilla, blend
and turn into freezing tray. Freeze until firm. Turn
into chilled bowl and beat with a chilled beater or an
electric mixer until smooth and light. Return to tray
and freeze. (Setwe~ 6.)
ORANGE-LEMON SHERBET
Soften gelatin in cold water for 5 minutes. Boil re-
maining water and sugar 2 minutes. Dissolve gelatin
in hot syrup. Add fruit juices and salt. Cool. Pour into
refrigerator tray and freeze. When mixture is firm,
turn into a chilled bowl, and beat with a chilled
beater or an electric mixer until smooth and light.
Add beaten egg white to mixture and beat until
blended. Return to tray and freeze until firm.
(Serves 6.)
CHOCOLATE SAUCE
Combine chocolate and water. Heat, stirring con-
stantly until chocolate melts and thickens. Add sugar
and stir until dissolved. Remove from heat and add
salt and vanilla. Store in a covered container in refrig-
erator. Serve hot or cold. ( Yie[d: 1 generous cup.)
Page 38
1 V2 squares unsweetened
c hoc olate, melted
lb c up boiling water
% c up sugar
Dash of salt
3 c ups c offee c ream
2 teaspoans vanilla
1M teaspoons gelatin
1/2 c ups water
3L4c up sugar
1/3 c up orange iuic e
Dash of salt
1 egg white
3 squares unsweetened c hoc olate
1/2 c up water
V4 c up sugar
Dash of salt
V2 teaspoon vanilla
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11A c ups buttermilk
% c up sugar
1 c up c rushed pineapple
M teaspoon vanilla
1 teaspoon gelatin
1 egg white
Dash of salt
1 teaspoon gelatin
1 c up water
1 c up sugar
2 c ups rhubarb iuic e
2 egg whites
3 grapefruits, halved
3 teaspoons powdered sugar
6 teaspoons marasc hino
c herry syrup (optional)
1 pint ic e c ream
4 egg whites
Y!! teaspoon almond extrac t
!h c up sugar
Soften gelatin in cold water 5 minutes, then dissolve
over hot water:,Add geIatin to pineapple mixture.

Beat egg whiti and fold into =mixtitre. Turn into a
chilled tray. Freeze mixture until firm. Beat in a
chiIled bowl with a chilled beater or electric mixer
until smooth and light. Return to tray and freeze until
firm. (Sewes 6.)
.
FROZEN DESSERTS
RHUBARB SHERBET -. . ,; >,:, ., -
. . . >
. . . . . ...,. ,. . .. . . .
Soften gelatin in cold water for 5 minutes. Boil 1 cup
water with 3Acup sugar. Add gelatin to hot syrup and
stir until dissolved. Add rhubarb juice. Pour into
refrigerator tray and freeze until mixture is firm. Beat
egg wh~tes until foamy, add remaining y4 cup sugar
conti umg to beat. Twn sherbet into chi~ed bowl and
t beat ith a chilled beater or electric mixture until
smooth and light. Fold in egg whites, return to tray
and freeze until firm. (Sewes 6.)
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GRAPEFRUITAIASKA ~ +
.. .. .
Loosen grapefruit s~ions, remove seeds and core.
Add W teaspoon sugar and 1 teaspoon cherry syrup
+-to each half. Chill thoroughly. Place a spoonful of ice
cream in center, ii attening the top slightly. Prepare a
meringue of egg whites, almond extract and sugar.
Spread over ice cream, bringing to edge of grapefruit.
Brown meringue in 500-degree oven for 3 or 4 min-
utes. Serve immediately. (Serves 6.) -
- ......#,P-. . %-~t -..,...,-.*- *>. .%-,. .-., .* . > -,.. . .
Page 39
.
.
BAKING POWDER BISCUIT MIX
Sift dry ingredients together. With a pastry blender
4 c ups sifted flour
or two knives cut the shortening into the dry mixture
2 teaspoons salt
2 tablespoons baking powder
until it resembles coarse corn meal. Store this mix in a
Ih c up shortening
covered jar in the refrigerator until needed. (Yield: 4
cups of mix or 25 to 30 medhm biscrzits.)
For Drop Bisc uits: AM sj cup of milk to 2 cups of
the mix. Stir lightly until blended and drop by spoons-
ful on a greased baking sheet. Bake in a 450-degree
oven 12 to 15 minutes.
For Rolled Bisc uits: Add z% cup of milk to 2 cups of
the mix. Stir lightly until blended. Turn out on a
slightly floured pastry cloth or board and gently
knead. Roll or pat to v! -inch thickness and cut with
a floured biscuit cutter. Place on a baking sheet and
bake in a 450-degree oven 12 to 15 minutes.
PLAIN WAFFLES
Sift dry ingredients together. Beat eggs, add melted 2
shortening and milk. Add liquids to dry ingredients
3
and beat until smooth. This batter may be kept in the
1
refrigerator in a covered bowl overnight. (Serve~ 6.) ~
4
1
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CORN MEAL WAFFLES
,
t
1
;
. .
c ups sifted flour
teaspoons baking powder
tablespoon sugar
teaspoon salt
eggs
tablespoons melted shortening
c up milk
Combine dry ingredients. Beat eggs and add milk.
1c up sifted flour
Stir egg-milk mixture into dry ingredients, add melted
1c up c orn meal
3 teaspoons baking powder
shortening and beat until smooth. The batter may be
1 teaspoon salt
made up in advance and kept covered overnight in a 1tablespoon sugar
I
refrigerator. (Serves 6.)
2 eggs
1M c ups milk
Page 40
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BAKED FOOD$
BUTTERSCOTCHCOOKIES
1 c up butter or margarine
2 c ups brown sugar, firmly pac ked
2 eggs
3 c ups sifted flour
1 teaspoon soda
1 teaspoon c ream of tartar
1 c up c hopped nuts
Cream butter or margarine and sugar. Add the eggs,
one at a time, blend thoroughly. Add sifted dry in-
gredients., Stir in nuts. Chill the dough, then form into
2-inch rolls. Wrap rolIs of dough in waxed paper and
store in the refrigerator until needed. Cut in %-inch
slices, place on a baking sheet, and bake in a 400-
degr&e oven for 10 to 12 minutes. (Yields clout 80
cookies.)
*
OATMEAL REFRIGERATORCOOKIES
,
I
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3 c ups quic k-c ooking oatmeal
1 c up light brown sugar, firmly pac ked
1!4 c ups sifted flour
% teaspoon salt
1 c up shortening, melted
1 teaspoon soda
!4 c up boiling water
Combine oatmeal, sugar, flour, and salt. Stir in melted
shortening. Dissolve soda in water and add to oatmeal
mixture. Shape into a roll 1l/z-inches in diameter,
wrap in waxed paper and chill overnight. With a
sharp knife cut in Y4-inch slices and bake on un-
greased baking sheet 10 minutes in a 375-degree
oven. (Yield: &out 60 cookies.)
2 c ups boiling water
h c up sugar
1 tablespoon salt
2 c akes c omprossod yeast
% c up warm water
2 eggs, beaten
7-8 c ups sifted flour
Stir bo;ling water, sugar, salt and shortening together
and cool until lukewarm. Soften yeast in lukewarm
water and stir into mixture. Add beaten eggs. Stir in
4 cups of flour and beat until smooth. Stir in remain-
ing flour to make fairly stiff dough. Place in greased
bowl, grease top of dough, cover with waxed paper,
and place in refrigerator. This dough will keep 6 to
7 days.
To Lake rolls: Shape desired number, place on greased
pans and let rise until double in bulk ( 1 to 1!42
hours ). Bake 15 to 20 minutes in 425-degree oven.
{Yie!d: 4dozera rolls.)
REFRIGERATORROLL
VARIATIONS
Roll dough K-inch thick, cut with 2-inch floured
cutter and crease center with dull edge of knife. Brush
with melted butter or margarine, fold over and press
lightly on the fold. Place on greased baking sheet,
allow to rise until double in bulk ( 1 to 1!42 hours ).
Bake in a 425-degree oven for 15 minutes.
Page 41
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BAKED FOODS
CLOVER LEAF ROLLS
Place three l/z -inch balls of dough in each section of a
medium-sized muffin pan. Brush with melted fat and
allow to rise until double in bulk. ( 1 to 1l/z hours).
Bake in a 425-degree oven for 15-18 minutes.
BUTTER-FLAKE ROLLS
Roll dough ~ -inch thick. Brush with melted fat and
cut in 1-inch strips. Stack 4 or 5 strips and cut in
1-inch pieces, place cut side up in greased muffin pans.
Allow to rise until double in bulk ( 1 to 11A hours).
Bake in a 425-degree oven for 15-20 minutes.
BUTTERSCOTCH ROLLS
Roll 1Aof the dough to an oblong sheet ~-inch thick.
Brush with 2 tablespoons melted butter or margarine
and sprinkle with 1/4 cup brown sugar blended with
1/2 teaspoon cinnamon. Place 1 teaspoon butter or mar-
garine and 2 teaspoons brown sugar in each section of
muffin pan. Roll dough and cut in 1-inch slices. Place
cut side down in muffin pans. Cover and allow to rise
until double in bulk ( 1 to 11/4 hours). Bake in a
400-degree oven 15-18 minutes.
BUTTERHORNS
Dissolve sugar and salt in hot milk, cool until luke-
warm. Soften yeast in lukewarm water and add to
milk. Stir in 4 cups of flour. Then add melted butter
or margarine, eggs and beat until smooth. Stir in re-
maining flour. The dough should be fairly soft. Place
in greased bowl; grease top of dough, cover with
waxed paper and place in refrigerator. This dough
will keep 4 to 5 days. (Yield: 4 dozen medium-sized
row.)
10 shape: Roil 1Aof the dough into a circle 10 inches
in diameter. Brush with melted butter or margarine and
cut in 12 wedge-shaped pieces. Starting at the wide
end, roll each wedge toward the point. Place on
greased baking sheet, cover and allow to rise until
double in bulk ( 1 co 1VZ hours ). Bake about 15
minutes in a 400-degree oven.
H c up sugar
1 tablespoon salt
2 c akes c ompressed yeast
1/4 CUP lukewarm water
7-8 c ups flour
1~ c up melted butter or margarine
3 eggs, beaten
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Page 42
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3 tablespoons morgarlne *5 ~
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Make white sauce of first five mgredien~ ~
4 tablespoons flour
% teaspoon salt
- --- from heat, add lemon juice, aWorcestershire and onion. K-.;-~.-;<:-
%c up vegetable liquor
Beat egg yolks until lighh @r into white saucel FoId ~:~::~- ~
% c up milk , in carrots and parsley. Beat egg whites untiI foamy, ,-CJ, .j{~
1 tablespoon lemon juic e
Y4 teaspoon Worc estershire sauc e
add cream of tartar, k~ufiiil stiff and fold into-mix- --- - -
1 tablespoon gmted onion ~
ture. Pour into gfeased 2quart casseroIe. Bke 30 .x. <, . . .
4 Gggs, separated
minutes in a s25r-~egr~~venl (Servet 6,) .;t-:~~~~~~,~~~;
1 c up c ooked c hopped c arrots .,
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1 tablespoon c hopped parsley
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1 tablespoon margarine or drippings
2 tablespoons minc ed onion
.3 tablespoons flour
2 c ups milk
1% teaspoons salt
1 teaspoon Worc estershire sauc e
h c up c hopped green pepper
2 c ups c ooked dried lima beans
1 c up c ooked dic ed ham
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LIMA BEANS A LA KING ; ;~,f<~j; .: ;.....; .
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Melt fat, add onion and-cook fitil soft but not brown.
Blend in flour. Add milk slowly, stirring constantly; .,
add salt, Worcestershire. sauce and green pepper. ~tik -+-.... ~ ,..~+,~
until thickened. Stir in beans and ham. Serve hot.
,.
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MAKEOVERS FROM LEFTOVERS
CURRIED STRING BEANS WITH RICE
Melt fat and add curry powder and onion. Cook until
onion is browned. Blend in flour. Add milk, 1 tea-
spoon salt and l/f teaspoon pepper. Cook until thick-
ened, stirring constantly. Add beans. Place bean mix-
ture in oiled 2-quart casserole. Combine rice, egg,
remaining salt and pepper; spread over beans. Top
with cheese. Bake, in a 35 O-degree oven for 30 min-
utes. {Serves 6.)
2 tablespoons margarine or drippings
1 teaspoon c urry powder
M c up slic ed onion
M c up flour
2 c ups milk
1 teaspoon salt
% teaspoon pepper
1 c up c ooked string beans
3 c ups c ooked ric e
34 c up dry ric e
1 egg, slightly beaten
% teaspoon salt
M teaspoon pepper
2 tablespoons grated Americ an c heese
CASSEROLE WITH RICE CRUST
Combine meat, vegetables and gravy; place in greased
1c up c ubed c ooked meat
casserole. (Other combinations of meat and vegetables
1c up c ooked c arrots
may also be used. ) Top with rice crust.
1c up c ooked lima beans
1 c up meat gravy
RICE CRUST
Sift dry ingredients together and combine with rice.
Beat egg, add milk and stir into rice mixture. Shape
crust to fit top of casserole, cut steam vents and lay
over meat-vegetable mixture. Dot with butter or mar-
garine. Bake in a 375-degree oven for 30 minutes or
until meat mixture is bubbling and crust is brown.
(Serves 6.)
TURKEY CHOWDER
Melt fat, add onions and cook 2 minutes. Add stock,
green pepper, potatoes and celery. Cook 10 minutes or
until potatoes are almost done. Add to this mixture
flour which has been blended to a paste with water.
Stir this constantly during cooking until it thickens.
Add turkey, corn, salt and pepper. Continue cooking
until thoroughly heated. (Serve~ 6.)
Page 44
1 c up flour
1 teaspoon salt
2 teaspoons baking
1 c up c ooked ric e
1 egg
lh c up milk
1 tablespoon butter
powder
or margarine
2 tablespoons turkey fat or drippings
1 c up finely slic ed onions
3 c ups turkey stoc k
3 tablespoons dic ed green pepper
1Y4 c ups dic ed raw potatoes
11/4 c ups dic ed c elery
2 tablespoons flour
% c up water
1 c up dic ed c ooked turkey
11A c up% c anned c orn and liquor
1% teaspoons salt
h teaspoon pepper
4
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. . . .
---
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MAKEoVERS FROM
1 c up tomato iuic e
I teaspoon whole mixed spic es
1 tablespoon sugar
1/ 4teaspoon salt
h c up c old water
3 tablespoons vinegar
% c up c hopped celery
U c up c hopped green pepper
1M c ups c ooked fish
Water c ress or lettuc e
Mayonnaise
3 tablespoons drippings
1115c ups c hopped c ookod beef
2 tablespoons c ream
4 c ups c hopped c ooked potatoes
lM c ups c happed c oaked beets
% c up c hopped onion
.
,
.
LEFTOVERS
MOLDED FISH SALAD
Simmer tomato juice, spices, sugar and salt together 5
minutes. Strain. Soften gelatin in cold water 5 min-
utes, then dissolve in hot tomato mixture. Add vinegar
and cool. When gelatin mixture begins to thicken,
fold in celery, green pepper and flaked fish. Turn into
mold and chill until firm. Unmold and seine with let-
tuce or water cress and mayonnaise. (Jhvvef 6.)
RED FLANNEL HASH
.
Heat drippings in frying pan. Combine remaining in-
gredients and blend. Spread mixture eveniy over bot-
tom of pan. Brown slowly until a crust forms on the
bottom. Turn as an omelet. (Serve~ 6.)
BROILED TURKEY CUTLETSWITH ORANGE-APPLE SLICES
V4 c up fat
/ 4c up flour
1 c up milk
M teaspoon salt
lh teaspoon pepper
1 teaspoon grated onion
1 c up dic ed turkey
2 hard-c ooked eggs, dic ed
Dry bread c rumbs
1 egg, beaten
6 lb-inc h apple slic es
6 Winc h orango dic es
2 tablespoons sugar
1~ teaspoon c innaman
1% c ups c ooked dic ed c hic ken
1/ 4c up slic ed stuffed olives
I / 4c up c hopped almonds
% teaspoon salt
Salad dressing
lettuc e c ups
Make white sauce of first 6 ingredients. Combine with
turkey and eggs. Pour into an 8x8x2-inch pan and
chill. Shape in 6 cutlets, roll in crumbs, beaten egg
and again in crumbs. Arrange on broiler with apple
slices. Brown cutlets; turn and place orange slices
sprinkkd with sugar and cinnamon on apple slices.
Continue to broil until done. (Approximate time 12
minutes. ) Serve with well-seasoned white sauce.
(Serves 6.)
CHICKEN SALAD
Add lemon juice to chicken and allow to stkd for one
hour in the refrigerator. Add celery, olives, almonds,
salt and enough salad dressing to moisten. Serve in
lettuce cups. (Serve~ 6.)
.
~.
.,
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.
Page 45
.
..
. ..
-- ---------- . - .
*
1?
Appetizers and Coc ktails
Page Page
Avocado Appetizer . . . . . . . . . ...23
Egg Nog Ice Cream. . . . . . ...36
Fruit Cocktail . . . . . . . . . . . . . ...24
Fresh Peach Ice Cream. . . . ...36
Frosted Fruit Cocktail. . . . . ...25
Ice Cream Variations. . . . . ...35
Frozen Fruit Cocktail. . . . . ...24
Lemon Ice Cream . . . . . . . . ...37
Grapefruit Crabmeat Cocktail. . ..24
Nut-Crisp Ice Cream. . . . . . ...38
Grapefruit Lobster Cocktail . . ...24
Plain Vanilla Ice Cream. . . ...35
A
Lob~ter Cocktail . . . . . . . . . . . ...25
Strawberry Ice Cream . . . . ...36
,&%.
.,
Melon Ball Cocktail . . . . . . . . ...25
Peach Velvet . . . ..~ . . . . . . . ...37
Shrimp Cocktail . . . . . . . . . . . ...25
Spiced Cranberry Juice. . . . . . ...23
Tomato Clam Cocktail . . . . . . ...23
Baked Foods
Baking Powder Biscuit Mix. . ...40
Cookies, Butterscotch . . . . . . . ...41
Cookies, Oatmeal Refrigerator . ..41
Refrigerator Rolls . . . . . . . . . ...41
Butter-Flake RoIIs . . . . . . . ...42
Butterhorns . . . . . . . . . . . . ...42
Butterscotch Rolls. . . . . . . . ...42
Clover Leaf Rolls . . . . . . . . ...42
Parker House Rolls. . . . . . . ...41
Waflles, Plain . . . . . . . . . . . . . ...@
Waffles, Corn Meal . . . . . . . . . . ..4O
Beverages
Chocolate Beverage Syrup . . . . . . ~~
Chocolate Milk . . . . . . . . . . . . ..~~
Frosted Chocolate Milk. . . . . . ...22
Ice Cubes, Fancy . . . . . . . . . . . . ..2~
Ice Cubes, Flavored. . . . . . . . . . . .~~
Ready-to-Mix Lemonade . . . . . . . ~~
Desserts, Chilled
Applesauce Bavarian . . . . . . . ...31
Coflee Jelly . . . . . . . . . . . . . . ...30
Pear Cream . . . . . . . . . . . . . . ..3O
Pies
Chilled Cheese Pie . . . . . . . . . -3?
Graham Cracker Pie Shell. . ..3?
Lemon Chiffon Pie. . . . . . . ...32
Nut Pie Shell . . . . . . . . . . . . ..3~
Prune Chiffon Pie. . . . . . . . ...33
Pumpkin Chiffon Pie. . . . . ...33
Rhubarb-Banana Compote . . . . . . S?
Snow Pudding . . . . . . . . . . . ..-.3l
Strawberry Bavarian Crexm . . ...31
Desserts, Frozen
Grapefruit Alaska . . . . . . . . . ...39
Ice Cream . . . . . . . . . . . . . . .
.34-35
Basic Ice Cream . . . . . . . . . ...35
Caramel Ice Cream. . . . . . . ...57
Chocolate Ice Cream. . . . . . . . . 3S
Sherbet
Orange-Lemon Sherbet. . . . ...38
Pineapple Sherbet. . . . . . . . ...39
Rhubarb Sherbet . . . . . . . . ...39
Strawberry Velvet . . . . . . . . . . ...36
Makeovers from Leftovers
Makeovers from Leftovers
Broiled Turkey Cutlets with
Orange-Apple Slices . . . . . . ...45
Casserole with Rice Crust. . . . ...44
Chicken Salad . . . . . . . . . . . . ...45
Curried String Beans with Rice. .44
Lima Beans ala King . . . . . . . ...43
Molded Fish Salad . . . . . . . . . ...45
Red Flannel Hash . . . . . . . . . . ...45
Turkey Chowder . . . . . . . . . . . ...44
Vegetable Souffle . . . . . . . . . . ...43
Salads
California Salad . . . . . . . . . . . ...27
Crabmeat-Apple Salad . . . . . . ...27
Cranberry Salad . . . . . . . . . . . ...27
Epicures SaIad . . . . . . . . . . . . ...26
Frozen Dessert Salad. ., . . . . . ...28
Frozen Fruit Salad . . . . . . . . . ...28
Ginger Ale Salad . . . . . . . . . . ...28
Gingham Salad . . . . . . . . . . . . ...27
Jellied Vegetable Juice. . . . . . ...26
Spring Vegetable Salad. . . . . . ...26
Salod Dressings
Chiffonade French Dressing. . ...29
Cream Dressing . . . . . . . . . . . ...29
French Dressing . . . . . . . . . . . . . . 29
Garlic French Dressing. . . . . . ...29
Honey Salad Dressing. . . . . . . ...28
Lemon-Lime Salad Dressing. . ...28
hfayonnaise . . . . . . . . . . . . . . ...29
Peanut Cream Salad Dressing. . ..29
Roquefort French Dressing. . . ...28
Thousand Island Dressing. . . . ...29
Souc es
Chocolate Sauce . . . . . . . . . . . ...38
Cocktail Sauce . . . . . . . . . . . . ...25
Custard Sauce . . . . . . . . . . . . . . ..3l
orange Custard Sauce. . . . . . . ...30
I
Page 47
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a

1951 GE Frig

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1951 GE Frig

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G

PLASTIC DRAWER In models EF8 and EF1O, a

over hot water:,Add geIatin to pineapple mixture.

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