REFRIGERATOR RECIPES with Results

In this booklet are refrigerator recipes and suggestions which we have developed to make your menus more tempting and varied ... to make meal planning easier. All have been tried, tested, and checked. Included are recipes for sparkling beverages, luscious desserts, and refreshing salads. If you want to see your children race to the table ... if you want to see pleasure written all over your husband’s face ... if you value your reputation as a hostess, with a talent for the unusual in food, use these recipes. We can vouch for the results!

They’re so easy-to-make, you can whip them up with a minimum of effort. And they’re so tempting to look at, that eyes open ... mouths water ... at the very sight of them. They really make mealtime the best time of the day. When you see how usable these recipes are, you’ll keep this booklet right near your IH refrigerator ... to be used constantly!

Should you have any questions or problems, please write us. Remember that we in the Home Economics Department are at your service—just like your IH Refrigerator—all the time!

Sincerely, Home Economist International Harvester Company 180 North Michigan Avenue Chicago 1, Illinois

Copyright 1950, International Harvester Company

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FROSTY BEVERAGES

With your International Harvester Refrigerator to provide you with a generous supply of ice cubes, you will be serving many cooling, colorful beverages in the summer time. Here are some suggestions for making these mid-afternoon and evening pick-ups especially refreshing.

ICE CUBES FOR COLD DRINKS

Use either crushed or whole cubes. Crushed ice cools beverages more quickly; cubes last longer and add a pleasant tinkle.

FANCY ICE CUBES

Freeze curls of lemon or orange peel, maraschino cherries with stems, or sprigs of mint, a raspberry or strawberry in ice cubes.

Freeze leftover fruit drinks in the ice-cube trays to serve in iced tea or other beverages.

For fancy cubes, freeze the cubes slowly to prevent cloudiness and expansion. If fruit is to be frozen in the cube, fill tray ⅓ full of liquid, partially freeze and add fruit. Allow to freeze into position. Add water to within ¼ inch of top of tray and finish freezing.

Freeze punch in cubes or in a block—ideal for chilling the punch bowl and cooling the beverage. Children will love these frozen cubes of sweet fruit flavor if sticks are inserted in the mixture when nearly frozen so they will resemble frozen suckers.

TO FROST RIMS OF GLASSES

Put lemon juice into a shallow dish. Sift superfine granulated or powdered sugar onto a plate—about ¼ inch deep. Invert each glass in the lemon juice. Lift out of juice, place into the sugar for a minute. Lift carefully out of the sugar so as not to jar the sugar coating which has formed on the rim. Place in the refrigerator until “set.” Fill glasses with the beverage, being careful not to disturb the frost.

USE OF SYRUPS

Keep several kinds of syrups on hand in your refrigerator. Leftover syrup from canned fruit makes a delicious base for chilled fruit beverages.

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PLAIN SUGAR SYRUP

Combine sugar and water, boil 5 minutes, cool and store in refrigerator; can be used for iced tea and fruit drinks.

CHOCOLATE SYRUP

Combine cocoa, sugar, water and cook over low heat about 5 minutes, or until thickened. Cool. Add salt and vanilla. Store in refrigerator. Chocolate syrup is ideal for milk drinks.

PUNCH-TEA BASE

Pour boiling water over tea. Cover and allow to stand 3 minutes. Strain over sugar. Stir until sugar is dissolved. Cool. Add orange and lemon juices and cold water. Ice well. Add ginger ale just before serving punch. Base can be stored in refrigerator for later use. Yield: 10 to 12 servings.

CRANBERRY ORANGE PUNCH

Add water to sugar; place over heat and bring to a boil, dissolving sugar. Cool. Add frozen orange juice, cranberry juice, lemon juice and few drops food coloring. Mix well and chill. Just before serving add ginger ale. Yield: 1½ quarts.

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FROSTY GINGER ALE PUNCH

Add ginger ale to sherbet in a punch bowl. When sherbet has partially melted, serve in punch cups. Other flavor sherbets can be used. Serves 24.

STRAWBERRY FLOAT

Allow strawberries to thaw slightly. Sieve berries and add milk and ice cream. Stir until ice cream is partially melted. Serve in tall glasses. Yield: 1 quart.

PINEAPPLE FLUFF

Beat egg yolks, add sugar and milk. Fold in stiffly beaten egg whites. Add pineapple juice and mix well. Pour into fruit juice glasses. Especially yummy for the kiddies! Yield: 4 servings.