REFRIGERATOR FARE

Wanganui Chronicle, Volume 79, Issue 266, 13 November 1935, Page 13

REFRIGERATOR FARE

THERE’S NO UNIT TO THE NEW DISHES YOU CAN TRY

When first you become the proud possessor. of an electric refrigerator you must first of all revise your ideas about shopping. You now have the means to keep food in perfect condition for several days. To continue to buy in small quantities is obviously absurd. Save your time by thinking what meat, fish and fruit and vegetables the household is likely to need for the entire week — instead of for a single day. You may find this a little difficult at first—but it is certainly worth trying. Then make a single trip to the shops, lay in your stores and. let your refrigerator look after them. Buy Larger Quantities got into the habit of buying food in larger quantities, you ’ll find your weekly housekeeping bills begin to drop. As you well know, reductions are continually offered by butchers and greengrocers for goods- in bulk. Take advantage of these offers. Where before you bought a leg of lamb at Is 3d a- pound, now buy the whole forequarter at lOd. Your fishmonger will have bargains for you in salmon, and all the large fish generally bought in small cuts at high prices per pound. At your greengrocers, seize the opportunity of buying quantities of fruit and vegetables in their cheap season. No food need ever be wasted. The dry, constant cold of your refrigerator prevents spoilage and makes it safe to hold the food over several days—long enough so that the family will not recognise Sunday’s roast in the form of meat pie, or the tail end of it in croquettes almost a week later. No Left-Overs. One of the great boons you will»find with your refrigerator is that nothing need be thrown away. Even the waste of perishables like fruit and vegetables comes to an /id. With the constant dry cold of your refrigerator cabinet to store them in, you can be sure they will keep in perfect condition until you are ready to consume them. Perhaps you will think that this is a small matter, but if you reckoned up the cost of all the food you threw away each year when you had only a larder to store it in, you’d find it amounted to a good deal. Do not imagine that you do not need refrigeration in winter as well as summer. In a climate such as ours—with constant fluctuations of temperature even in the winter months—food is constantly undergoing changes if it is simply stored in a larder. And these changes have a very undesirable effect upon nutritive values. This is especially noticeable in the case of babies’ milk—food prepared for babies from milk. COLD SWEETS V ANILLA ICE CREAM 11 cups top milk. 2 eggs I cup sugar 1 tablespoon flour i teaspoon salt. 1 pint (one cup) cream oi evaporated milk 2 teaspoons vanilla. Scald milk. Beat egg yolks, adding sugar and flour. Combine with hot milk and cook over water until mixture coats a spoon, like a thin custard. Cool. Beat egg whites until stiff. Add salt and fold into custard, add vanilla. Pour into tray of super-freezer and freeze to mush. Remove from refrigerator, fold in whipped cream or evaporated milk and return to super-freezer, stirring once after the first hour. CARAMEL ICE CREAM 2 cups rich milk 1 cup sugar Few grainfi salt 1 tablespoon cornflour teaspoons vanilla. 1 cup cream Scald milk. Caramelise sugar (melt in heavy saucepan, stirring until syrup becomes a light brown colour). Add to milk in double boiler. Stir until sugar is dissolved. Add salt and cornflour mixed with a little cold milk. Cook ten minutes, stirring until thickened. Cool and add vanilla. Turn into tray of super-freezer and freeze to mush; fold in whipped cream. Return to superfreezer until proper consistency to serve. VANILLA MOUSSE No. 1. 1 teaspoon gelatine 2 tablespoons cold water 1 cup milk 1 cup cream 1 cup sugar Few grains salt 2 teaspoons vanilla Soak gelatine in cold water about five minutes. Heat milk and dissolve gelatine in it. Add sugar and salt; cool and add flavouring. Turn into freezing tray, place in supdr-freezer. When mixture begins to thicken, turn into bowl and beat until frothy. Then fold in cream, beaten until stiff. Return to super-freezer and freeze without stirring. CHOCOLATE MOUSSE II squares (lloz.) unsweetened chocolate 2-3 cup sugar. 2 teaspoons vanilla. 4 cup milk Salt 1A cups cream Melt the chocolate, add the sugar, gradually stir in the milk and stir until it boils. Strain and cool. Whip the cream until stiff and fold in the chocolater mixture, salt and vanilla. Pour into tray of super-fred’zer and freeze without stirring. HONEY ifILK MOUSSE 2 tablespoons gelatine 2 teaspoons cold water 1 cup hot milk 1 cup cold milk I cup sugar I clip honey Few grains salt Soak gelatine in cold water. Add to hot milk with sugar, honey and salt. Add one cup cold milk. Put in trays,

place in super-freezer. Let stand one half-hour or until firm. Turn into bowl and beat with egg-beater. Return to tray and let stand until again partially frozen. Turn out a second time and beat. Return to super-freezer, and serve with tinned strawberries. ANGEL PARFAIT EN SURPRISE 1-3 cup sugar 4 tablespoons water 2 egg whites I pint (1 cup) cream II teaspoons vanilla Candied pineapple or cherries Maraschino cherries Preserved ginger * Stir sugar and water until sugar is melted. Boil, without stirring, until syrup spins a thread frqm top of spoon. Add slowly to egg whites, beaten until stiff. Continue beating until mixture cool. Chill, then add cream, whipped and vanilla. Fill small moulds or paper parfait cups w-ith this mixture. In the centre of each put a teaspoonful of chopped candied fruit, preserved ginger, Maraschino cherries, Rubyettes,° or a combination of these fruits. Sprinkle more chopped fruit over the top. Place moulds in tray of super-freezer and allow two or three hours to freeze. PEACH MELBA On each plate place a thin slice of • q P then a scoop of ice cream, and then half a peach inverted over the cream. Top with Melba sauce. • * « • TUTTI-FRUTTI MARLOW 20 marshmallows 1 cup milk 1 cup cream 1 teaspoon vanilla ] cup Rubyettes.or Maraschino cherries (cut in pieces). 3 slices pineapple I cup nuts Heat milk and dissolve marshmallows in it. Then thoroughly dissolved, cool and add cream, whipped until stiff. Add vanilla, cherries, pineapple, cut up fine, aiqj nuts. Pour into tray of superfreezer. Allow to freeze for half-an-hour. Stir mixture and return to superfreezer until frozen. CRANBERRY FRAPPE I tablespoon gelatine. I cup cold water II cups boiling water 1 pint cranberries cups sugar Few grains salt 2 tablespoons lemon juice Soak gelatine in cold water about five minutes. Cook cranberries in boiling water until soft, then force through puree strainer. Add sugar, lemon juice and salt and bring to a boil; add soaked gelatine; cool. Turn into tray and place in super-freezer. A delicious accompaniment to roast turkev. Make about three cups. SWEET SAUCES I You will find these sauces very useful for livening up puddings. They are also most delicious served hot over ice cream, which you can make so easily now in your refrigeratort BUTTERSCOTCH SAUCE I cup granulated sugar 1 cup light brown sugar 2 tablespoons light corn syrup I teaspoon vanilla I cup cold water II tablespoons butter I cup hot water Cook white and brown sugar corn syrup and cold water to 260 deg. I'., or until a little dropped into cold water becomes quite brittle. Remove from fire, beat in butter, hot water and vanilla. Serve hot. MELBA SAUCE 1 cup tinned raspberries 1 cup sugar Put raspberries through a sieve add the sugar and boil about five minutes. . Cool and keep in refrigerator until needed. Servo cold. CHOCOLATE SAUCE 2 squares (20z.) unsweetened chocolate or I cup cocoa 1 cup water 2 tablespoons butter 2 cups sugar Few grains salt 2 teaspoons vanilla Cut chocolate into pieces; add to sugar and cook until smooth and thick Add sugar and salt and stir until dis solved. Boil three minutes (222 deg. F.); add butter and vanilla and serve at once. If cocoa is used and the butter omitted, this sauce may be put into an air-tight jar and kept in the refrigerator until ready to use. Reheat, add butter and serve. LEMON SAUCE I cup sugar 1 tablespoon cornflour 1 teaspoon salt 2 tablespoons lemon juice 1 cup boiling water 1 egR yolk j 2 tablespoons butter Mix sugar, cornflour and salt. Add boiling water slowly, stirring constantly. Boil for five minutes. Remove from fire, jpur over beaten egg yolk, and add butter and lemon juice. DATE AND WALNUT CAKE lib flour 4oz butter 4oz sugar 2 eggs Milk 2 tablespoonsful milk 2 teaspoonsful baking powder 2oz dates 2oz walnuts Method.—Mix the flour with the baking powder. Cream the butter and sugar, and beat in the eggs one at a time. Beat well. Add the kour gradually, then add the dates and walnuts. A drop of milk may be added if the mixture is stiff. Put into a greased cake tin and bake at a temperature of 375 deg. F. for about 11 hours.