REFRIGERATOR COOKERY

Wairarapa Times-Age, 20 November 1939, Page 8

REFRIGERATOR COOKERY

TEMPTING FARE. FOR THE HOT DAYS. Nowadays, with refrigerators fairly cheap, there is no need for any family to do without the ice-cold dishes that are so tempting in summer-time. Appetites are inclined to fall off during the warm weather, but most appetites will respond to the temptation of a chilled savoury or sweet. A cold buffet supper is easily prepared, and tasty dishes can be made with hardboiled eggs, rice, and cheese or onion flavouring if this mixture is mixed with gelatine sheets or powder. Another dish is cold gelantine made from minced left-over meat garnished with rice and served with tomato slices.

Grapefruit and Grape Salad. Take 2 cupfuls grapefruit sections, 2 tablespoonfuls grape-juice, 2 tablespoonfuls French dressing, 1 cupful green grapes, peeled and seeded. Peel fine, large grapefruit, and separate the sections, removing every particle of the bitter white inner skin. Peel and seed the grapes and mix with the grapefruit. Set, covered in the refrigerator until very cold. Pour over them the grape juice and French dressing and serve.

Salmon Mould Piquante. Take 1 tablespoonful gelatine, cup- . ful cold water, 11 teaspoonfuls salt, 11 teaspoonfuls mustard. 2 egg-yolks (slightly beaten), ./ cupful milk, 11 tablespoonfuls melted butter. 4 tablespoonfuls lemon juice, 1 cupful flaked salmon, dash of cayenne, lettuce. Soften gelatine in cold water for five minutes. Mix seasonings, eggyolks, and milk in the top of a double boiler, and cook over hot water for six or eight minutes or until thickened, stirring all the time. Add butter, lei mon juice, and gelatine, stirring until gelatine is dissolved. Remove from the gas and fold in the salmon. Turn into a fish mould; place in the refrigerator and chill until firm. Unmould on a bed of crisp lettuce and serve with cucumber cream dressing. Jellied Chicken Loaf. Take 1 large fowl (cut in pieces), 11 quarts of boiling water, 2 teaspoonfuls salt, 1-8 teaspoonful pepper, 1 carrot, 2 stalks celery, 1 small onion, 1 tablespoonful gelatine, J cupful cold water, olive oil. Add fowl to hot water and cook until tender, adding seasonings and vegetables after first hour of cooking. Remove meat, boil stock down to about two cupfuls and strain through wet muslin. Soften gelatine in cold water for five minutes; add to hot stock, stirring until dissolved.- then cool. Pick chicken from bones, chop fine, add to stock gelatine mixture, and cool. When slightly thickened, turn into a mould or loaf-tin lightly greased with olive oil. Chill in the refrigerator until firm. When ready to serve unmould on a cold dish and garnish with parsley, watercress, or radish roses as desired.

Refrigerator Ice Cream. Take 2 teaspoonfuls gelatine, j cupful cold water, li[ cupfuls evaporated milk (scalded), i cupful sugar, 2 teaspoonfuls vanilla, 11 cupfuls thick cream (whipped). Soften gelatine in cold water and dissolve in hot milk. Add sugar and vanilla and cool. Turn into freezing tray of refrigerator and chill until slightly thickened. Fold gently into whipped cream. Return to freezing tray, and freeze one hour or until mush-like in consistency. Turn into a chilled bowl and beat until smooth, but not melted. Return to freezing tray and freeze two hours. v I Pineapple Nut Refrigerator Cake. Take 1 cupful butter, 11 cupfuls powdered sugar, 1 cupful finely-chopped nut meats, 1 cupful drained, shredded pineapple, 2 egg-whites, stiffly beaten, 3 dozen vanilla wafers, whipped cream. Cream together butter and sugar, add nuts and pineapple, and blend thoroughly; fold in the egg-whites. Line a cake-tin with wafers, cover with fruit nut mixture; add a layer of wafers, and repeat until all ingredients are used, having a layer of wafers on lop. Chill in refrigerator for at least twelve hours. Serve with whipped cream.

Walnut Coffee Jelly. Take 1 cupful cold water, 2 tablespoonfuls gelatine. 1 lemon, 3 cupfuls clear black coffee, i cupful castor sugar. 8 walnuts. 2 crushed meringues. Stir gelatine in the cold water, and when soft dissolve in hot coffee. Stir in lemon juice and sugar, and when dissolved leave till cold. Turn half into a mould rinsed out with cold water. When ready to set, plant half the walnuts (halved) in the jelly, stand for a few minutes, then gently pour in remainder of the jelly. When it is almost set add remainder of the walnuts. Leave till set, turn out on a glass dish, and sprinkle all over with crushed meringue. Serve with whipped cream.