Irma Harding

“ Ice cream frozen in a household refrigerator usually employs special ingredients such as whole eggs, egg yolks, gelatin, corn syrup, flour or cornstarch, or hot syrup poured over egg yolks or whites to counteract the formation of ice crystals. These ingredients add body and richness and contribute to the smoothness 6 by producing finer ice crystals. They also increase the amount of air that can be incorporated, resulting in a greater volume. Combinations that are too sweet will not freeze firm in a refrigerator. A good proportion is 1 part sugar to 4 parts liquid. ”

“ When choosing the dressing to accompany the salad, remember a safe rule to follow is simple dressings for accompaniment salads, hearty dressings for main-course salads and sweet dressings for dessert salads. Too much dressing can ruin a salad. ”

“ A parfait is made from stiffly beaten egg whites over which a thick, hot syrup is poured. When the mixture is cool, it is combined with stiffly beaten whipped cream. Parfaits are frozen without stirring. ”

“ Boil sugar and water until it spins a thread (232°F.) . Add slowly to beaten egg yolks. Beat constantly until cooled. Stir in fruit and juice. Fold in beaten egg whites and cream. Turn into refrigerator tray. Set cold control on coldest position. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. ”

“ Blend with salt, salad dressing, lemon juice and mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Whip cream till thick (not stiff) , and fold into cheese mixture. Turn into freezing trays of refrigerator. Freeze until firm with cold control set at coldest setting. Yield: 8 to 10 servings.
MOLDED SALADS: Before using the mold or molds when making gelatin salads, rinse them in cold water. Leave excess moisture on the molds, or brush molds lightly with salad oil. If square sided molds are used they can be lined with strips of cellophane. ”

“ Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift flour, soda and salt together and gradually add to mixture. Beat mixture after each addition. Shape into a roll about 13⁄4 inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into 1⁄8 inch slices. Bake on cookie sheet in a moderately hot oven (375°F.) for 7 to 10 minutes. Yield: 6 dozen cookies.
Refrigerator Rolls
It is a particular advantage to have refrigerated dough for fresh rolls when entertaining or if the family is small and cannot use a full recipe at one time. ”

“ It is especially important that the bread for hors d’oeuvres or sandwiches be spread generously with butter. This is to prevent the filling from soaking into the bread. Wrap sandwiches in waxed paper and then in a damp cloth. ”

“ Beat egg white until stiff but not dry; gradually beat in sugar. Fold into banana mixture. Add milk, cherry juice, cherries and orange rind. Pour into refrigerator tray. Freeze until mixture is almost firm. Place in chilled bowl and beat. Return to tray and continue freezing until firm. Yield: 8 servings.
ICES: An ice is a mixture of fruit juices, sugar and flavoring. ”

“ Chill until set. For top layer, soften gelatin in cold milk. Dissolve in hot milk. Add salt, onion and cottage cheese. Spread over lime gelatin mixture and chill until firm. Unmold on lettuce and serve with salad dressing. Yield: 8 servings.
APPLE GINGER ALE SALAD
11⁄2 envelopes unflavored gelatin
1⁄4 cup cold water
1⁄2 cup hot pineapple juice
1⁄2 cup lemon juice
2 tablespoons sugar
1⁄4 teaspoon salt
1 cup ginger ale
1⁄2 cup chopped celery
1 cup chopped red skinned apples
1⁄3 cup chopped dates
1⁄2 cup broken pecans
Few drops green vegetable coloring
Soften gelatin in cold water. ”

“ Combine beaten egg yolks, salt and sugar. Add scalded milk slowly, stirring constantly. Place in top of double boiler. Dissolve softened gelatin in hot mixture. Cook over hot, not boiling water until mixture coats a metal spoon. ”