Read Ebook: How to Use and Enjoy Your New Frigidaire Refrigerator by General Motors Corporation Frigidaire Division

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Serve with fresh strawberries topped with whipped cream, garnish with berries. Fresh peaches, or tart fruit, can be used.

BOTH FROZEN AND CHILLED

Frozen salads are quite a delicacy and can be made so easily in Frigidaire's Quickube Ice Trays. You can freeze an individual salad inside each grid of the tray--then by merely lifting the lever, the entire grid can be removed, leaving the individual salads in the tray for use as needed.

Fruit and Vegetable Salad

Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatine and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Place in refrigerator to chill, or until mixture has congealed. Serve on crisp lettuce with creamed mayonnaise. The servings can be made more attractive by using pastry bag. Time can be saved by pouring the mixture into a freezing tray and allowing to chill until it is completely congealed, but not frozen. Then cut in squares and serve.

Frozen Tomato Salad

Combine ingredients and stir until sugar and salt are thoroughly dissolved. Pour into freezing tray and freeze. Serve on lettuce with mayonnaise and chopped chives. See page 4 for use of Cold-Control.

Frozen Banana Salad

Mix cream cheese with salt, mayonnaise, and lemon juice; then add pineapple, sliced bananas, nut meats and maraschino cherries. Fold in whipped cream and pour into Frigidaire freezing tray.

When frozen, serve in slices on crisp lettuce leaves. Garnish with fresh fruit. Fresh, whole strawberries are very attractive. See page 4 for use of Cold-Control.

Strawberry Cheese Salad

Wash and stem berries. Crush with sugar. Mix small portion at a time with cream cheese until it is well mixed. Fold in whipped cream. Pour into freezing tray and freeze. See page 4 for use of Cold-Control.

Frozen Pineapple Salad

Make a paste of flour and pineapple juice, then gradually add remainder of juice. Add butter, sugar, and salt. Cook in top of double boiler for approximately 10 minutes. Then add the egg, slightly beaten. Continue to cook for a few minutes, stirring continually; then cool and add lemon juice. Add pineapple, oranges, nuts, marshmallows and cherries; then fold in the whipped cream. Pour into Frigidaire freezing tray and allow to freeze. See page 4 for use of Cold-Control.

Frigidaire Fruit Salad

Mix cheese thoroughly with two tablespoons of cream. Add mayonnaise, lemon juice, and salt. Cut pineapple into small pieces. Chop pecans. Seed and quarter the cherries. Chop maraschino cherries. Combine pineapple, cherries, orange slices, sugar and chopped nuts; then fold in whipped cream. Pour into Frigidaire freezing tray and allow to freeze without stirring. See page 4 for use of Cold-Control. This salad can be frozen in individual molds for very attractive servings, varying the garnishings, as described. Whole maraschino cherries, nuts or whole fresh strawberries can be used.

Perfection Salad

Prepare vegetable greens, combine and place in refrigerator to chill. Soak gelatine in cold water, then put into boiling water. Stir until gelatine is dissolved. Add sugar, vinegar, lemon juice, and salt. When sugar is dissolved, strain. When mixture is cooled and begins to set, add remaining ingredients. Turn into mold or into Frigidaire freezing tray. Allow to congeal and thoroughly chill. Cut into squares and serve on crisp lettuce. Dress with mayonnaise.

Tomato Aspic

Cook tomatoes with seasonings. Soak gelatine in cold water and add to hot mixture. Strain and allow to cool, then mold in cups about the size of a tomato. Chill in Frigidaire. Serve on individual plates on crisp lettuce. Dress with tablespoon of mayonnaise on top of each mold, adding a dash of paprika, if desired.

HELPFUL HINTS--about frozen desserts

In making these desserts there are certain points that must be observed. Complete information is given with each recipe.

Use of coffee cream

Coffee cream may be used in place of whipping cream in many frozen desserts by the following method. Substitute an equal amount of coffee cream for the combined quantities of whipping and coffee creams indicated in the recipe. After the first mixture of ingredients has been chilled, add the coffee cream and place in Frigidaire freezing tray until firmly frozen. Then remove the contents of the tray to a very cold mixing bowl and whip with an electric or hand beater until the mixture becomes light and creamy. Return to freezing tray and allow to finish freezing without further agitation.

Coffee cream usually contains 18 or 20 per cent butterfat. It can be used in place of whipping cream for garnishing desserts by first pouring into the freezing tray and allowing it to freeze before whipping. After whipping, place in the freezing tray for additional freezing in order to hold it in proper consistency until serving time.

Freezing method

Your Frigidaire refrigerator has the Cold-Control to speed up freezing. The directions for using it should be followed.

Mellowing improves desserts

All desserts, regardless of kind or the time required for freezing, are much improved in flavor and texture by allowing them to mellow. Especially is this true for fruit creams, fruit salads and similar combinations. This is accomplished by allowing the dessert to remain in the freezing compartment at a higher temperature than that at which it is frozen for some time before it is served. This temperature is obtained by setting the Cold-Control at an intermediate position, as described on page 4.

To avoid buttery taste

A buttery taste in frozen deserts is usually caused by one of two things. Either the cream has been over-whipped or it is too rich in butterfat. The butterfat content of whipping cream varies greatly in different states. In certain localities whipping cream will contain as high as 40 per cent butterfat, making it too rich for a frozen dessert. In this case, it should be diluted with coffee cream or milk. The standard butterfat content for whipping cream is 28 per cent. However, it is possible to whip cream containing only 20 per cent butterfat if it is first poured into the freezing tray and allowed to chill to the freezing point.

? A great variety of delicious frozen creams can be made in the freezing trays of your refrigerator. It's no trick to make them and by trying some of the following recipes you will find that tasty, inexpensive desserts can be made without whipping cream.

Remember that proper temperatures for freezing desserts are just as important as the recipe itself in obtaining the best results.

Vanilla Custard Cream

?/? cup granulated sugar 2 tablespoons cornstarch 1 cup sweet milk 2 egg yolks ?/?? teaspoon salt 1 pint coffee cream 2 teaspoons vanilla extract 2 egg whites

Mix granulated sugar and cornstarch. Add scalded milk gradually, stirring constantly. Cook in double boiler 25 minutes or, if you have an electric range, use saucepan on LOW or SIMMER heat. If time will permit, cooking for one hour greatly improves the flavor and will make for a better texture in the frozen dessert. Stir several times during cooking process. Combine with well-beaten egg yolks. Cook for five minutes or until thick, stirring constantly. Cool, add salt, cream. Pour into freezing tray. When frozen remove to bowl, add vanilla, and whip with electric or hand beater until mix becomes light and creamy. Then carefully fold in stiffly beaten egg whites. Return quickly to freezing tray and allow to finish freezing. See page 4 for instructions on use of Cold-Control.

Fresh Peach Cream

Combine the peach pulp, sugar, lemon juice. Add the coffee cream. Pour into freezing tray. When frozen, remove to bowl. Add almond extract and whip with an electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Chocolate Cream

?/? cup granulated sugar 2 tablespoons cocoa ?/?? teaspoon salt ?/? cup hot water 1?/? pints coffee cream 2 teaspoons vanilla

Mix sugar, cocoa, and salt thoroughly. Add hot water. Heat until sugar is thoroughly dissolved and continue cooking for approximately 5 minutes. Remove from range and partially cool. Add cream and pour into Frigidaire freezing tray and allow to freeze firmly. Remove to mixing bowl, add vanilla and whip with electric or hand beater until mixture becomes light and creamy. Return quickly to Frigidaire freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Caramel Cream

?/? cup granulated sugar 1 cup water ?/? teaspoon salt 1?/? tablespoons flour 2 egg yolks 1 pint coffee cream

Caramelize sugar by heating until sugar is melted and becomes light brown in color. Add water and cook until caramelized sugar is dissolved. Mix salt and flour thoroughly and combine with caramel mixture, stirring constantly and slowly. Cook for 15 minutes or until thickened, continuing the stirring. Combine with beaten egg yolks in double boiler. If you have an electric range, merely use saucepan on LOW or SIMMER heat. Cook slowly for 5 minutes or until thick, stirring constantly. Cool. Add salt and cream. Pour into freezing tray. When frozen, remove to bowl, add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray to finish freezing. See page 4 for instructions on use of Cold-Control.

Caramel Nut Cream

Add ?/? cup chopped English walnuts and pecans to the preceding recipe. The nuts can be folded into the mix after the whipping process.

Peppermint Stick Candy Cream

?/? lb. or 1 cup of crushed peppermint stick candy 1?/? cups top milk ?/?? teaspoon salt 1?/? cups coffee cream

Dissolve candy in hot milk over fire, or on LOW or SIMMER heat if you have an electric range. Add salt, coffee cream and pour into freezing tray. Freeze until quite firm, then remove to mixing bowl and beat with electric or hand whip until mix is light and creamy. Return to freezing tray quickly and allow to finish freezing. See page 4 for instructions on use of Cold-Control.

Vanilla Cream

Heat one cup of milk. Add the can of condensed milk and blend. Then add remaining two cups of milk and lemon juice. Pour into freezing tray and freeze. When frozen, remove to bowl; add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

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