Show STOVES TAKE VACATIONS AS COOKS PASS THE BUCK TO refrigerators the dear old phrase let george do it has come into the kitchen only now george has become a certain useful house hodl fixture and we let the refrigerator do it and in keeping with the spirit of vacation months give the old reliable cook stove a rest while we bask in the unaccustomed cool coal it its a tooth toothsome som I 1 dessert we intend then we just mix mis it according to the best methods put it in the freezing compartment and let er ride it it hap happens pens tr to be cookies we crave we can slice off a few from that batch of icebox ice box dough and bake them in two ticks by the kitchen clock it if its frosting for the sunday cake theres that jarful that can be brought into instant service salad makings and the dressings tor for them have hav e always been assembled from the trusty icebox and now we can have molded and jellied delights beverages sher bets and ice fee creams just as easily all in all proper use of the refrigerator will turn unexpected guests into happy events and make emergencies as tunny funny as ed wynn here are some of the best of the new crop of recipes be sure to note the tips following each recipe parisian parfait 23 2 3 cup sugar 13 1 3 cup karo 1 cup water 2 cups cream 3 egg ees whites whiles beaten stiff 2 ss chocolate I 1 vanilla cook sugar karo ahro and water until smal amount of syrup forms soft ball in cold water F pour syrup in fine stream over egg whites beating constantly continue beating until cool fold in chocolate cream which has bep beep whipped and vanilla place in refrigerator trays 3 to 4 hours or freeze in ice and salt arrange in parfait glasses with marshmallows serve with whipped cream or chocolate sauce this parfait will be found to be unusually creamy and smooth it if dessert mixtures are difficult tu to freeze the reason may be traced to an excessive amount of sugar for this reason and to obtain the even texture karo syrup is employed in the best recipes in recipes calling for sugar better results will be obtained by substituting karo haro for one third of the amount of sugar in some cases this wholesome ingredient may act as the sole sweetening agent pineapple mousse 34 3 4 cup evaporated milk 1 can crushed pineapple 2 sugar A A cup kiro karo I 1 lemon juice heat milk in double boiler and chill quickly in bowl surrounded by chipped ice fee and salt drain pineapple and add sugar and karo stirring thoroughly place in refrigerator to chill whip milk until stiff add lemon juice and continue whipping until very stiff add pineapple mature to whipped milk folding in carefully turn nto cold freezing pan and place la in refrigerator immediately or pack in salt a nd ice and freeze 4 to 5 6 hours refrigerator frosting 2 24 cups sugar IS cup karo light cup water 2 egg whites 1 tsp asp vanilla cook sugar karo haro and bated to F or until syrup forms a firm ball when tested water pour slowly over the beaten egg whites beating constantly until it will hold its shape add flavoring and put into jar this frosting will keep tor for several jar and kept in the refrigerator it days it if it is tightly sealed in a glass it should become slightly stiff add a few drops of hot water and mix well before using nefi ige salad this salad may be made of whatever fruit is on hand canned or fresh and store away mayonnaise which keeps well tor for days soak a tablespoon of gelatin in 14 cup cold water tor for 5 minutes then dissolve over boiling water add a cup of the mayonnaise aj 2 cups ot at the ruit fruit and 2 cups ot of whipped cream pour into freezing trays and freeze aorl for store aay 23 2 3 tsp asp mustard I 1 tsp asp salt Vs tsp asp sugar 1 egg lemon juice vinegar 1 cup mazola mix dry ingredients add yolk of 0 egg mix veil nell and add tep tap vinegar measure mazola into cup pouring from the handy spout then add drop by drop at first then more quickly beating with egg beater As mixture thickens thin with vinegar or lemon juice an continue adding oil this mixture should bo be very stiff when done leave in bowl or put in to a jar cover tightly and store in ice box until ready for use |